Häftad, Engelska, 2020
218 kr
Skickas inom 5-8 vardagar
Ranvijay Singh – författare
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13 produkter
13 produkter
- Häftad, Engelska, 2020
258 kr
Skickas inom 5-8 vardagar
- Häftad, Engelska, 2021
218 kr
Skickas inom 5-8 vardagar
- E-bokEngelska, 2012
1 192 kr
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Delivering quality service will be one of the major challenges facing hospitality managers in the opening years of the next millennium. It will be an essential condition for success in the emerging, keenly competitive, global hospitality markets. While the future importance of delivering quality hospitality service is easy to discern and to agree on, doing so presents some difficult and intriguing management issues. Since the delivery of hospitality service always involves people, these issues centre on the management of people, and in particular on the interactions between guests and staff, interactions that are called service encounters. In the eyes of our guests, our hospitality businesses will succeed or fail depending on the cumulative impact of the service encounters in which they have participated. It is easy to check the importance of managing these service encounters. This book contains advanced information about this subject. This book will be a boost for the learners and an essential subject manual. Designing of the book is such that the students will be benefited as far as the their knowledge and examination is concerned.
- Häftad, Engelska, 2025
418 kr
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- E-bokEngelska, 2014
3 848 kr
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The hotel has been the dominant paradigm that has long determined, and served as, a commercial accommodation role model. Its counterpoint, the private home, is frequently represented as the antithesis to the hotel. Recently however, the commercial home has been proposed as a distinctive alternative to both the hotel and the private home whilst simultaneously recognising hotel and private home influences. The concept of commercial homes brings together the most common form of commercial tourism accommodation worldwide, and yet, there is a current gap for a research-based book giving recognition to this distinctive and economically important form of accommodation. Commercial Homes in Tourism is the first book to give recognition to this distinct, economically important and expanding form of tourism business by bringing together recent, international research on this common form of commercial tourism accommodation. Given the global nature of the commercial home phenomenon, and owing to the originality of its theoretical contributions and practical insights, this book will be of interest across a broad range of subjects and disciplines interested in the examination of the home phenomenon, including students, academics and business practitioners. - E-bokEngelska, 2013
2 285 kr
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Labour is an operational expense in just about any restaurant, predominantly including hourly wages for staff members. Make sure you have constructed a budget to help keep track of your annual sales and expenses like labour. Through your budget, allow a percentage of your sales to cover labour expenses. Then, create a staffing schedule to reflect your budgeted allowance for labour expenses. It is often tempting to schedule more people than necessary in order to ensure that the business runs without any kinks. The reality is, however, that there will always be a few kinks in the restaurant business. Scheduling too many employees will increase your labour costs and reduce your overall profit, hurting your business overall. If you find that you have over-scheduled, you can send staff members home early. The book has been preparing students and trainee to enter the work force by helping them to develop these crucial financial management skills. - E-bokEngelska, 2013
2 285 kr
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A restaurant business must meet the requirements set out by the state where it is located. Commonly, a restaurant must be registered with the state’s Secretary of State’s Office. In addition, a restaurant must also obtain an employer identification number (EIN), so the restaurant’s taxes can be filed with the Internal Revenue Service. All restaurants must also pass a health inspection performed by the local health department to ensure it is a sanitary location and that the equipment is satisfactory. All of the state-issued paperwork must be updated or renewed each year, unless otherwise stated. Part of running a successful restaurant is completing a layout of tables and booths, designing the interior of the restaurant in terms of wall decorations and flooring, buying all tables and chairs and purchasing all of the required kitchen equipment. Purchasing high-quality furniture and equipment from the beginning saves the owner maintenance funding, as these items do not have to be replaced as often. This book has been intended as a manual for students of this subject. - E-bokEngelska, 2014
4 570 kr
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Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type. When many people think of food management, their minds immediately turn to the food service industry. Essentially, food service seeks to make sure that any food sold to businesses or individual consumers meet strict quality regulations. Within this capacity, food inspectors may be responsible for making sure preparation facilities are clean and free of contamination, as well as make sure that both raw and packaged foods are stored in an area that is safe and at the proper temperature as they await shipment to customers. A good manager of a hotel is capable of popularising the local food among the foreign tourist. For this work a lot of planning and preparations is needed. Besides this managers of hotels need to provide the food of the tourist to his liking. It is true that food standards all over the world have got standardised in many ways and tourists have a liking for continental as well as Indian food. - E-bokEngelska, 2014
6 650 kr
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Food Service or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colourful label designs of the consumer version. Foodservice sales to restaurants and institutions are estimated to be approximately $400 billion, about equal with consumer sales of foods through grocery outlets. The foodservice industry is one of the largest employers in the United States. An exhaustic bibliography, index of terms encompassing various aspects, etc. are added features of the book. Definitely amidst the plenty of literature, this book will serve as a vade mecum to learners, trainers and professionals in the field. - E-bokEngelska, 2014
6 550 kr
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Managing a hotel requires an innate ability to multitask and be flexible. You must be able to instantly switch gears from customer service to staff management to high-level marketing and event planning. It’s your job to make sure the customers are happy and safe during their stay at the hotel, which means you’re in charge of how clean the rooms are and how well the facility is maintained. Before you can manage the various departments, you must know what the people in those departments do. Clean a room to see how long it takes and what tasks are essential. Work the front desk to understand how many customer complaints and issues are handled by your staff that you never hear about. You may think you handle too many customer complaints, but it’s likely your front desk staff handles the majority of the issues without needing your help. Spend time with your maintenance manager, valet manager and your cook to learn what goes on in a typical day. Having these experiences makes you a better manager in two ways: you have hands-on knowledge, which allows you to put employees’ concerns and complaints in perspective, and the staff respects you more because they know you have that knowledge. To effectively manage a hotel, you must have the support and respect of the staff and you must know how to prioritize issues when several arise at once. The Performa of various documents used in Hotel Front Office Department, glossary, acronyms, various international Hotel Classification Committees along with their currency, airlines, capital etc. are also included in this book. This book would serve as an essential textbook for the beginners, research scholars and teachers of the hospitality industry. - E-bokEngelska, 2012
1 188 kr
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Careers in banquet operations focus on events that are held for groups which involve the serving and preparation of food. These operations careers include interaction with a crew of people tasked with providing a smooth event. Education requirements vary per employer and experience plays a large role in the process of gaining employment Individuals who do the job of banquet server will deliver or dish up the prepared food to groups. They also can be involved in cleaning up, then taking down tables and equipment after an event finishes. These are the most entry-level positions available that can still lead to other opportunities in banquet operations. Servers gain valuable industry experience which can set the foundation for moving into other banquet positions. This book contains advanced information about this subject. This book will be a boost for the learners and an essential subject manual. Designing of the book is such that the students will be benefited as far as the their knowledge and examination is concerned. CONTENTS: Introduction; Manufacturing Control in Banquet; Business Models of Banquet; Menu Engineering; Time, Space and Continuity and Banquet; Service for the Present and Future; The Banquet Business and the Banquet Manager.
- E-bokEngelska, 2012
1 201 kr
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Finding a cheap hotel is important to budget travellers, whether for an Hawaiian honeymoon, adventure travel in the mountains, or for business. Airline Reservations Systems contain airline schedules, fare tariffs, passenger reservations and ticket records. An airline’s direct distribution works within their own reservation system, as well as pushing out information to the GDS. A second type of direct distribution channel are consumers who use the internet or mobile applications to make their own reservations. Travel agencies and other indirect distribution channels access the same GDS as those accessed by the airlines’ reservation systems, and all messaging is transmitted by a standardized messaging system that functions on two types of messaging that transmit on SITA’s HLN. These message types are called Type A for remarks-like communications and Type B for secured information. This book contains advanced information about this subject. This book will be a boost for the learners and an essential subject manual. Designing of the book is such that the students will be benefited as far as the their knowledge and examination is concerned. CONTENTS: Rail Transport Reservation; Computerised Passenger Reservation System; Banquet Reservation; Air Travel Reservation; Reservation Process at Airport; Documentation Systems in Reservation.
