The Catering Industry Employee
Author | : |
Publisher | : |
Total Pages | : 914 |
Release | : 1963 |
Genre | : Restaurants |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 914 |
Release | : 1963 |
Genre | : Restaurants |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 718 |
Release | : 1907 |
Genre | : |
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 | : Danny Meyer |
Publisher | : Harper Collins |
Total Pages | : 244 |
Release | : 2009-10-13 |
Genre | : Business & Economics |
ISBN | : 0061868248 |
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
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.