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...
Quality Assurance Program
Quality Assurance Program
What is Quality?
Quality is extremely hard to define, and it is simply stated: “Fit for use or purpose.” It is all about...
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...
Definition, Types, Objective, Disadvantages and Advantages of Budget Control
What is Budget Control ?
Meaning:
Budget control This is how budgets are created for the future and compared to actual performance in order to...
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 Merchandising
Menu merchandising
Is an art to sale the product by menu car. for example in a restaurant food and beverages items are mention along with prices and...
Diversity in Organization
Diversity
Diversity refers to differences in various defining personal traits such as age, gender, race, marital status, ethnic origin, religion, education, and many other secondary...
Nature and Scope of consumer behaviour (PPT and PDF)
Application Nature and Scope of consumer behaviour
The term consumer behavior, also referred to as individual buyer behavior, end-user behavior, and consumer buying behavior,...
Managing Quality in Food & Beverage Operations
Managing Quality in Food & Beverage Operations
The best-known approaches to managing quality propounded by the quality gurus such as Deming, Crosby, Juran, Ishikawa, Shingo,...
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...
