Les Roches

AUGUST 10, 2023

Food and beverage manager: manages the business’s food and beverage operations, including menu planning, maintaining quality and customer experiences. They must handle budgets, manage vendors and deal with logistics. If you’re interested in managerial roles, it’s a good idea to consider a master’s degree.

Travel and Tourism 52

Travel and Tourism Front of House Back of House Hospitality Management 52

SiteMinder

OCTOBER 11, 2022

It is a complex role involving day-to-day administration, staff management, general operations, accounting and budgeting, fielding customer complaints and enquiries, menu engineering, and ensuring health and safety compliance. This will remind guests to book and will encourage dining at the hotel restaurant.

Customer Service 52

Customer Service Reservations Book Marketing 52

Xotels

NOVEMBER 23, 2023

Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. Hotel management collaborates with marketing teams to create enticing campaigns, manage online presence, and utilize various distribution channels to maximise bookings.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. Hotel management collaborates with marketing teams to create enticing campaigns, manage online presence, and utilize various distribution channels to maximise bookings.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Book a demo to learn more. Sanitization and cleaning ??

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

EATER

OCTOBER 21, 2021

In 1925, railroads served around 80,000 meals per day, according to Jeri Quinzio in her book, Food on the Rails. Managers underpaid and overworked Black cooks and porters, beginning just after the Civil War, to trim the budget. He made all of his sauces from scratch, improvised menus, and advised the national menu-planning board.

Training 121

Training Budgeting Article Menu Planning 121