The Catering Industry Employee
Author | : |
Publisher | : |
Total Pages | : 470 |
Release | : 1953 |
Genre | : Restaurants |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 470 |
Release | : 1953 |
Genre | : Restaurants |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 932 |
Release | : 1956 |
Genre | : Restaurants |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 1072 |
Release | : 1921 |
Genre | : Restaurants |
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 | : Denise Vivaldo |
Publisher | : Rowman & Littlefield |
Total Pages | : 259 |
Release | : 2010-01-06 |
Genre | : Business & Economics |
ISBN | : 0762761946 |
Those passionate about parties or cooking can now realize their dream of working from home at something they enjoy. Denise Vivaldo shares her experiences and advice on all the essentials and more, including estimating start-up costs and pricing services, finding clients, outfitting one’s kitchen, and honing food presentation skills.
Author | : Rachel Gluckstern |
Publisher | : The Rosen Publishing Group, Inc |
Total Pages | : 82 |
Release | : 2018-12-15 |
Genre | : Young Adult Nonfiction |
ISBN | : 1499467419 |
Everyone needs to eat, and someone has to provide that food, prepare it, serve it to customers, and then do it all again the next day. Whether readers are interested in working for fine restaurants, fast-paced diners, or even special events that need a catering professional, the food industry is vast and always in need of new talent. This comprehensive guide details the options available to young cooks and service staff who want a fulfilling career. Readers will be able to explore a variety of food industry paths and learn about what they can expect in professional kitchens everywhere.
Author | : Rosemary Lucas |
Publisher | : Burns & Oates |
Total Pages | : 350 |
Release | : 1995 |
Genre | : Business & Economics |
ISBN | : |
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.
Author | : Chris Thomas |
Publisher | : John Wiley & Sons |
Total Pages | : 564 |
Release | : 2012-12-17 |
Genre | : Business & Economics |
ISBN | : 0470889713 |
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Author | : Yiannis Gabriel |
Publisher | : Routledge |
Total Pages | : 190 |
Release | : 1988 |
Genre | : Caterers and catering |
ISBN | : 9780415054386 |
Two million people are employed in catering in Britain - many of these workers complain that they are systematically neglected by the media, the politicians and the unions. Yainnis Gabriel gives voice to them.