Catering Industry Employee
Author | : |
Publisher | : |
Total Pages | : 718 |
Release | : 1907 |
Genre | : |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 718 |
Release | : 1907 |
Genre | : |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 808 |
Release | : 1994 |
Genre | : Restaurants |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 996 |
Release | : 1920 |
Genre | : Restaurants |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 666 |
Release | : 1991 |
Genre | : Restaurants |
ISBN | : |
Author | : Hotel and Catering Training Company |
Publisher | : |
Total Pages | : 116 |
Release | : 1994 |
Genre | : Hotel and catering industry |
ISBN | : |
Author | : Roy C Wood |
Publisher | : Taylor & Francis |
Total Pages | : 118 |
Release | : 2024-01-26 |
Genre | : Social Science |
ISBN | : 1136110763 |
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Author | : Economic Development Committee for the Hotel and Catering Industry |
Publisher | : |
Total Pages | : 64 |
Release | : 1977 |
Genre | : Hotels |
ISBN | : 9780729201650 |
Author | : Cyprus. Hypourgeio Ergasias kai Koinōnikōn Asphaliseōn. Klados Statistikēs kai Ereunōn |
Publisher | : |
Total Pages | : 14 |
Release | : 1965 |
Genre | : Caterers and catering |
ISBN | : |
Author | : Richard Myrick |
Publisher | : John Wiley & Sons |
Total Pages | : 392 |
Release | : 2016-09-28 |
Genre | : Business & Economics |
ISBN | : 111928614X |
Drive your food truck business to success While food trucks may not be the new kid on the block anymore, it's a segment that continues to swell—and there's still plenty of room for growth. If you have your sights set on taking your culinary prowess on the road, Running a Food Truck For Dummies, 2nd Edition helps you find your food niche, follow important rules of conducting business, outfit your moving kitchen, meet safety and sanitation requirements, and so much more. Gone are the days of food trucks offering unappealing prepackaged meals, snacks, and coffee. In today's flourishing food service industry, they're more like restaurants on wheels, offering eager curbside patrons everything from gourmet tacos and Korean BBQ to gluten-free pastries and healthy vegan fare. Whether you're the owner or operator of an existing food truck business looking to up the ante or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies has you covered. Create a food truck business plan to set yourself up for success Stay profitable by avoiding the most common operating mistakes Harness public relations and social media to build your following Grow from one truck to multiple trucks, restaurants, or a food truck franchise Packed with the latest information on legislation and ordinances, securing loans, and marketing to the all-important Millennials, this one-stop guide helps you cook up a well-done food truck venture in no time!
Author | : Alex M. Susskind |
Publisher | : Cornell University Press |
Total Pages | : 254 |
Release | : 2019-06-15 |
Genre | : Business & Economics |
ISBN | : 1501736523 |
The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.