Search results for: caterer-hotelkeeper

The Caterer and Hotelkeeper Guide to Money Matters for Hospitality Managers

Author : Cathy Burgess
File Size : 43.37 MB
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Unique in its approach, 'Money Matters for Hospitality Managers' is unlike other heavy theoretical accounting texts, using real life scenarios to show managers how it's done. Backed up by a range of exercises and activities, it thus allows managers to put their learning straight into practice - and so to achieve immediate results! 'Money Matters' will actively help managers and employees in the industry to: · learn more about the control aspects in order to become more effective in their work · learn about the business and companies in the wider context · understand where their section of the organization fits in the 'bigger picture' · increase their knowledge and enhance career opportunities Covering an unprecedented range of sectors (including hotels, restaurants, contract catering, leisure tourism, cruise ships and theme parks), the book supplies useful advice for the whole hospitality industry. It is ideal for operational and first line management, for whom it provides a welcome, accessible and hands-on introduction to finance and accounting in their sector. Contains up to date industry-based examples illustrating real-life scenarios Demystifying and practical rationale - helping you to become a better manager Endorsed by the Caterer and Hotelkeeper

Caterer Hotelkeeper

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File Size : 84.58 MB
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Caterer Hotelkeeper

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File Size : 66.11 MB
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Caterer Hotelkeeper Directory

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File Size : 34.27 MB
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Knowledge Management Strategies for Business Development

Author : Russ, Meir
File Size : 87.47 MB
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"This book addresses the relevance of knowledge management strategies for the advancement of organizations worldwide"--Provided by publisher.

The Caterer and Hotel Keeper

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File Size : 63.40 MB
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Entrepreneurship in the Hospitality Tourism and Leisure Industries

Author : Michael Rimmington
File Size : 62.21 MB
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Entrepreneurship is the engine that drives any successful industry or economy. In the rapidly evolving hospitality, tourism and leisure sector worldwide this is particularly true. This new text is designed to develop a greater understanding of the process and context for entrepreneurship as well as to provide key concepts which will enable the reader to become more entrepreneurial themselves. The text unites appropriate theory with copious real world examples giving the student, manager or trainer a powerful framework for understanding every aspect of this vital business function. Rigorously developed by authors with wide teaching and industry experience it contains: *Clear learning objectives and teaching structure *Up-to-date cases throughout *The widest possible coverage of the latest research and literature *A clear focus on the dynamic hospitality, tourism and leisure sector. Entrepreneurship in the Hospitality, Tourism and Leisure Industries is an essential teaching tool and reference on all serious academic and professional courses and gives a uniquely powerful overview of the subject for students and trainees.

Form Follows Fun

Author : Bruce Peter
File Size : 35.7 MB
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Authoritative and readable, this excellent text, illustrated by a unique pictorial record of period architecture, surveys and examines how and why the architecture of pleasure related to the stylistic and ideological concerns of modernism in 1930s Britain. Responding to the current interest in modernism and packed with a substantial archive of high quality photographs and other documentation, it relates the professional, entrepreneurial and institutional infrastructures affecting the pleasure industry’s architectural development and appearance in 1930s. A broad range of building through which the general public first experienced Modernism are covered, including: commercial – holiday camps, cinemas and greyhound racing stadia municipal and governmental projects – zoos, seaside pavilions, concert halls, and imperial and international exhibitions. Arguing that the responses to modernism through the architecture of pleasure were conditioned by wider debates about the role of design in relation to high and mass culture, this book is an ideal resource for all those interested in architectural history and design in Britain between the wars.

Cook Chill Catering Technology and Management

Author : N. Light
File Size : 61.56 MB
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Human Resource Management in the Hospitality Industry

Author : M. J. Boella
File Size : 33.54 MB
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Endorsed by the Hotel and Catering International Management Association (HCIMA).Contains detailed information of new human resources initiatives such as the IIP scheme and the British Hospitality Association's Excellence Through People Scheme.Ideal reading for students, time managers and personnel managers throughout the industry with effective coverage of recruitment, staff selection, job descriptions, training and remuneration.

Data Mining Applications for Empowering Knowledge Societies

Author : Rahman, Hakikur
File Size : 53.37 MB
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Presents an overview of the main issues of data mining, including its classification, regression, clustering, and ethical issues. Provides readers with knowledge enhancing processes as well as a wide spectrum of data mining applications.

The Caterer and Hotelkeeper Guide to the Internet

Author : David Grant
File Size : 67.14 MB
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'The Caterer and Hotelkeeper Guide to the Internet' is a hands-on guide to establishing your business on the Internet. As the Internet becomes an essential part of everyday life, it is becoming more obvious that hoteliers today must make a mark with their own sites, or miss out. David Grant, co-author of this text, runs his own hotel and website constultancy in Cornwall. He set up a site to promote his hotel in 1997 and from his and other experiences estimates that it can add at least £10,000 a year to the average hotel's turnover - a considerable return on investment! 'The Caterer and Hotelkeeper Guide to the Internet' requires no in-depth or technical computer knowledge, and will guide you through all the basics about the Internet, looking at: * getting your site constructed: doing it yourself, or via an agency * what makes a good or bad site: essential design concepts * how to get your site found * how to take bookings online * what it will cost you what can the Internet do for your business? How to add more to your turnover! creating your own site, or getting someone to do the work for you what makes a successful site - essential design concepts

From Punch and Judy to Haute Cuisine a Biography on the Life and Times of Arthur Edwin Simms 1915 2003

Author : Michael Flagg
File Size : 90.99 MB
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Arthur Simms was an amazing and exceptional man and this book has recently been described as an 'evergreen'perfect for any coffee table ! Arthur was a pioneer in UK hospitality education post Second World II. As a young boy he assisted his father Quisto, performing Punch and Judy to the royal children at Buckingham Palace by special warrant from Keith Prowse. It was a conducted trip to the palace kitchens to get an ice cream (unobtainable in the mid-1920s), that gave him the firm conviction to become a chef. Training at the only centre Westminster Technical Institute London, he gained a first class diploma, before undertaking experience at the Ciros Club Orange Street Piccadilly, well-known during the dance band era and at the Trocadero. A chance meeting with the niece of the French Ambassador, who on his day off became his dancing partner for the swing technique with the Joe Loss Orchestra Tottenham Court Road, also gained him a visa to work in Paris at the Carltons Hotel near Montmartre, Moulin Rouge and Sacre Coeur. This opportunity enabled him to meet the Chef of Kings and King of Chefs the famous Auguste Escoffier, at a Paris exhibition. On return to London he worked at the Savoy Caf Parisien, the Grand Hotel Leicester and the Gargoyle Club, owned by David Tennant and Lady Viola Tree in demimonde Soho. In 1939 and the outbreak of war saw a move to Aldershot, where he was selected as one of eight chef instructors for the newly formed Army Catering Corps. In 1945, as the Head Chef at the Potsdam Conference he was introduced to Stalin, Truman and Churchill. In 1946 he Arthur became the first Head of Hotel and Catering at Brighton Municipal College and gained membership of the Regional Advisory Council for the first City and Guilds of London Institute qualifications in professional cookery. He was appointed as a judge for the Salon Culinaire Hotelympia International Exhibition, London. Later in 1952, he was chosen as Head of Hotel and Catering in a new purpose-built wing of Portsmouth Municipal College, which he saw grow from local to international repute. In 1964 he was seconded for two years as Principal in Hotel and Catering to the new Pusa Institute, New Delhi India and under his leadership its reputation surpassed that of the first centre in Bombay. Arthur retired in 1977 and died in 2003. He is remembered today by hundreds of former students, colleagues and friends worldwide.

Human Resource Management for the Hospitality and Tourism Industries

Author : Dennis Nickson
File Size : 76.62 MB
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Human Resource Management for the Hospitality and Tourism Industries takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry. It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as: • recruitment and selection: the effects of ICT, skills required specific for the industry and the nature of advertising • legislation and equal opportunities: illegal discrimination and managing diversity • staff health and welfare: violence in the workplace, working time directives, smoking and alcohol and drug misuse • remuneration strategies in the industry: the ‘cafeteria award’ approach, minimum wage and tipping Human Resource Management for the Hospitality and Tourism Industries is illustrated throughout with both examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning. It incorporates a user friendly layout and includes pedagogic features such as: chapter outlines and objectives, HRM in practice – boxed examples, reflective review questions, web links’ discussion questions and further reading. Accompanying the text are online supplementary lecturer materials including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion.

Tourism Public Policy and the Strategic Management of Failure

Author : William Revill Kerr
File Size : 33.56 MB
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First Published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.

Strategic Questions in Food and Beverage Management

Author : Roy C Wood
File Size : 35.81 MB
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This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers

Brew Britannia

Author : Jessica Boak
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How punter power pulled the humble pint back from the brink, this is the surprising story of a very British consumer revolt! Following a cast of bloody-minded City bankers, hippie microbrewers, style gurus, a Python, and a lot of men in pubs, Brew Britannia tells the story of the campaign to revitalise the nation's beer which became the most successful consumer revolt in British history! Fifty years ago the future of British beer looked as bleak as the weak, sweet, bland and fizzy pints being poured, as colossal combines took over the industry, closing local breweries and putting profit before palate. Yet today the number of breweries is at a post-war high, with over a thousand in operation, membership of The Campaign for Real Ale organisation (CAMRA) exploding in recent years with over 150,000 active members and exciting new developments brewing. In a barn in Somerset, plans are afoot to ferment a beer-cider hybrid with wild yeast that blows on the wind, while in Yorkshire an almost extinct style of 'salt 'n' sour' wheat beer is being resurrected for the 21st century. Whether you drink traditional, CAMRA-approved ‘real ale’ or prefer a super-strong, fruit-infused, barrel-aged Belgian-style ‘saison', this astonishing story from the authors of popular beer blog Boak and Bailey will have you thirsty for more!

The Cultivation of Taste

Author : Christel Lane
File Size : 53.84 MB
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After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

Low Wage Work in the United Kingdom

Author : Caroline LLoyd
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The United Kingdom's labor market policies place it in a kind of institutional middle ground between the United States and continental Europe. Low pay grew sharply between the late 1970s and the mid-1990s, in large part due to the decline of unions and collective bargaining and the removal of protections for the low paid. The changes instituted by Tony Blair's New Labour government since 1997, including the introduction of the National Minimum Wage, halted the growth in low pay but have not reversed it. Low-Wage Work in the United Kingdom explains why the current level of low-paying work remains one of the highest in Europe. The authors argue that the failure to deal with low pay reflects a policy approach which stressed reducing poverty, but also centers on the importance of moving people off benefits and into work, even at low wages. The U.K. government has introduced a version of the U.S. welfare to work policies and continues to stress the importance of a highly flexible and competitive labor market. A central policy theme has been that education and training can empower people to both enter work and to move into better paying jobs. The case study research reveals the endemic nature of low paid work and the difficulties workers face in escaping from the bottom end of the jobs ladder. However, compared to the United States, low paid workers in the United Kingdom do benefit from in-work social security benefits, targeted predominately at those with children, and entitlements to non-pay benefits such as annual leave, maternity and sick pay, and crucially, access to state-funded health care. Low-Wage Work in the United Kingdom skillfully illustrates the way that the interactions between government policies, labor market institutions, and the economy have ensured that low pay remains a persistent problem within the United Kingdom. A Volume in the Russell Sage Foundation Case Studies of Job Quality in Advanced Economies

The New Blackwell Companion to the City

Author : Gary Bridge
File Size : 65.8 MB
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This book considers the state of the city and contemporary urbanisation from a range of intellectual and international perspectives. The most interdisciplinary collection of its kind Provides a contemporary update on urban thinking that builds on well established debates in the field Uses the city to explore economic, social, cultural, environmental and political issues more broadly Includes contributions from non Western perspectives and cities