Restaurant manager

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  • HOTEL AND restaurant managers work in the hospitality industry, providing services to millions of people around the world every day. Most people are familiar with the setting in which these managers work, having enjoyed meals in restaurants and stayed in hotels. But how many know what goes on behind the scenes? Depending on the size of the establishment, there may be hundreds of people involved in the process of providing a hotel room or restaurant meal.

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  • This book explains the importance of training, shows exactly what kind of postsecondary education is right for hotel managers. Further resources clarify all the possibilities for financing your education, including loans, scholarships, and grants. It also covers the job search process, while teaching you how to hone your job search skills. Plus, when you land the job of your dreams, you'll find proven ways to succeed in your new position.

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  • Chapter 10 - Restaurant management and leadership. After reading and studying this chapter, you should be able to: Describe the characteristics of effective leaders, discuss some important factors that must be considered when leading restaurant employees, know several important management concepts, discuss conflict management, describe the process of conflict resolution.

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  • (BQ) Part 1 book "Introduction to hospitality" has contents: Introducing hospitality, the hotel business, rooms division, food and beverage, the restaurant business, restaurant management, managed services, beverages.

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  • (BQ) Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout.

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  • Chapter 1 - Introduction. After reading and studying this chapter, you should be able to: Discuss reasons why some people open restaurants; list some challenges of restaurant operation; outline the history of restaurants; compare the advantages and disadvantages of buying, building, and franchising restaurants.

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  • Chapter 2 - Restaurants and their owners. After reading and studying this chapter, you should be able to: List and describe the various kinds and characteristics of restaurants; compare and contrast chain, franchised, and independent restaurant operations; describe the advantages and disadvantages of chef-owned restaurants; identify several well-known celebrity chefs; define centralized home delivery restaurants.

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  • Chapter 3 - Concept, location, and design. After reading and studying this chapter, you should be able to: Recognize benefits of a good restaurant name, explain the relationship between concept and market, explain why a restaurant concept might fail, discuss some qualities of successful restaurant concepts.

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  • Chapter 12 - Training and service. After reading and studying this chapter, you should be able to: Describe characteristics of effective managers, list the goals of an orientation program, compare and contrast behavior modeling and learner-controlled instruction, list guidelines for effective trainers, describe elements of an effective training program.

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  • Chapter 13 - Technology in the restaurant industry. After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies, list and describe the main types of software programs, identify factors to consider when choosing technology for a restaurant.

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  • Chapter 14 - Restaurant business and marketing plans. After reading and studying this chapter, you should be able to: Describe the various forms of business ownership, discuss the advantages and disadvantages of each form of business, identify the major elements of a business plan,...

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  • Chapter 15 - Financing and leasing. After reading and studying this chapter, you should be able to: Forecast restaurant sales, prepare an income statement and a financial budget, identify requirements for obtaining a loan in order to start a restaurant,…

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  • Ihad my first behind-the-scenes glimpse into the world of professional catering when I was a busboy at sixteen. One of our restaurant managers started a catering division as a way to increase sales and profits. It was exciting to see how the events unfolded and the praise he received for being an all-star for the company.

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  • Chapter 18 entitled 'Management of waiting lines' deals with waiting lines which commonly occur in all service systems. Management of queues is governed by a theory what has come to be known as 'queuing theory'. Queuing theory is directly applicable to a wide range of service operations, including call centers, banks, post offices, restaurants, theme parks, telecommunications systems, and traffic management.

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  • Chapter 4 - The menu. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout.

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  • Chapter 5 - Planning and equipping the kitchen. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a kitchen's layout, discuss the benefits and drawbacks of an open kitchen, explain selection factors for purchasing kitchen equipment, identify various cooking techniques.

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  • Chapter 6 - Food purchasing. After reading and studying this chapter, you should be able to: Explain the importance of product specifications, list and describe the steps for creating a purchasing system, identify factors to consider when establishing par stocks and reordering points.

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  • Chapter 7 - Bar and beverages. After reading and studying this chapter, you should be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items,…

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  • Chapter 8 - Operations, budgeting, and control. After reading and studying this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control.

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  • Chapter 9 - Food production and sanitation. After reading and studying this chapter, you should be able to: Discuss America's culinary heritage, explain the main elements in receiving and storing perishable and nonperishable items, describe the key points in food production,…

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