Hospitality Insights
16
Mar
Personality Traits : Front Office Organisation
-
By
Amit Kumar
The most common answer to the question “Why did you decide to become a receptionist?” is, because you wanted to MEET PEOPLE.
Now, to...
15
Mar
Menu Engineering
-
By
Menu Engineering
A relatively new method of menu analysis & food pricing is called menu engineering. This sophisticate...
15
Mar
Customer Relationship Management
-
By
Customer Relationship Management
Customer relationship management (CRM) is a combination of organizational strategy, information sys...
15
Mar
Methods Of Cooking Food
-
By
Cooking methods are divided into three categories: Dry-heat method, Moist-heat method, Combination cooking method.
Dry-Heat Method:
...
15
Mar
Classification Of Alcoholic Beverage
-
By
Classification of Alcoholic Beverage
Alcohol - People have been drinking liquor for a great many years. Liquor is both a concoction ...
15
Mar
Bright Yellow Sandwich Topping: A Comprehensive Guide
-
By
Bright Yellow Sandwich Topping: A Comprehensive Guide
When it comes to creating the perfect sandwich, the toppings you choose can ma...
15
Mar
CAPITAL EXPENDITURE
-
By
Capital expenditure, or CapEx, are funds used by a company to acquire, upgrade, and maintain physical assets such as property, industri...
15
Mar
Menu Management
-
By
Menu Planning
Menu Planning
A MENU or “bill of fare” is a means of communication, informing what the caterer has to offer. ...
15
Mar
FINANCIAL MANAGEMENT (MEANING & SCOPE)
-
By
FINANCIAL MANAGEMENT MEANING
Financial Management means planning, organizing, directing and controlling the financial activities suc...
15
Mar
PLANNING AND EVALUATING FRONT OFFICE OPERATIONS
-
By
FRONT OFFICE MANAGEMENT FUNCTIONS
PLANNING AND EVALUATING FRONT OFFICE OPERATION:
Planning: At the planning stage, the front off...