Market Segmentation
Market Segmentation
Market segmentation is a marketing procedure which involves dividing a huge goal market into subsets of patrons, organizations, or international locations that have,...
Menu Costing
Food cost may be defined as the cost of material used in producing the food sold. In other words, it is the cost of...
Safety Standards in Hotels
Safety –refers to the actual conditions in a work environment. It is freedom from injury or damage to property.
Security – refers to the prevention of theft,...
Budgetary Control
Budgetary control methods
a) Budget:
· A formal statement of the financial resources set aside for carrying out specific activities in a given period of time.· It helps to...
Menu Engineering
Menu Engineering
A relatively new method of menu analysis & food pricing is called menu engineering. This sophisticated and fairly complex approach considers both the profitability and...
Features of Environmental Management
Environmental impacts of the hospitality industries-
Positive impacts
It sometimes educates the public about the local environment and the importance of protecting the environment, eg the...
Hospitality Distribution Channels
Hospitality Distribution Channels
Here are the ten hotel distribution solutions that are now vital to hotels in their fight to stay competitive, as published in a viewpoint on Tnooz:
#1...
Menu Management
Menu Planning
Menu Planning
A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. The compiling of a...
Corporate Social Responsibility
Corporate Social Responsibility
What is CSR?
Corporate Social Responsibility is a management concept whereby companies integrate social and environmental concerns in their business operations and interactions...
Hazard Identification & Risk Management
There are three steps used to manage health and safety at work.
Spot the Hazard (Hazard Identification)Assess the Risk (Risk Assessment)Make the Changes (Risk Control)
At...
