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Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 644
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Book Description
Author:
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 644
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Book Description
Author: Roy C Wood
Publisher: Taylor & Francis
ISBN: 1136110763
Category : Social Science
Languages : en
Pages : 118
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Book Description
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: Roy C. Wood
Publisher: Taylor & Francis
ISBN: 9780415047838
Category : Business & Economics
Languages : en
Pages : 184
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Book Description
Author:
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 656
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Book Description
Author: Stephen B. Shiring
Publisher: Cengage Learning
ISBN: 9780766816602
Category : Business & Economics
Languages : en
Pages : 398
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Book Description
This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.
Author: Jessup Whitehead
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 522
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Book Description
Author: David Foskett
Publisher: Hodder Education
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058
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Book Description
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.
Author: Lisa Lynn Backus
Publisher: Business Expert Press
ISBN: 1631575929
Category : Business & Economics
Languages : en
Pages : 188
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Book Description
The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. The authors also discuss how this industry operates within casino properties. Then, the revenue upsell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.
Author: John Tellman
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 126
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Book Description
Author:
Publisher:
ISBN:
Category : Catering and hospitality
Languages : en
Pages : 207
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Book Description
