A la Carte Menu (HRM) A list of food items with corresponding prices from which a free choice is made and paid for per ordered item. Ad Hoc Tour Package (Tours) A tour put together according to the specifications of a client. Advertised Tour (Marketing and Sales) A tour program for which a marketing tool has been printed or prepared. Accommodations (HRM) Rooms available for occupancy by guests. Accompanied Baggage (Transport) Baggage carried on the same craft as a passenger.
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Food and Beverage Service Training Manual Preface This training manual is meant to be a guide to all hotel personnel in food and beverage service who are involved in the day-to-day training of staff either part-time. Furthermore‚ it ensures a uniform system of training inputs. It also acts as a self-study guide to any individual who wishes to develop himself/ herself in the vocation of a waiter or restaurant supervisor. The book was developed after understanding the problems that personnel
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Table of Contents 1.0 Executive Summary 03 2.0 Company Overview 04 2.1 Company Structure 04 2.2 Mission Statement 05 2.3 Financial Analysis 06 3.0 Competitive Analysis 06 3.1 Second Cup 06 3.2 Timothy’s 08 3.3 The Symposium Cafe 09 3.4 Tim Hortons 10 4.0 Competition in Canada 10 4.1 Direct Competition 10 4.2 Indirect Competition 11 5.0 Starbuck’s Current Positioning 13 5.1 Retail Positioning Matrix 13 6.0 Strengths and Weaknesses 14 6.1 Strengths 14 6.2 Weaknesses 15 7.0 External Factors
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| Major Work | Title: De Profundis | | Student Number: 24131858 | Centre Number: 63School Number: 8104 | | ------------------------------------------------- De Profundis 1. Out of the depths of sorrow‚ despair‚ etc. Title: De Profundis ~ ᶓ ᵿ ᶔ ~ Everything has it’s Time Ecclesiastes 3: 1-8 To everything there is a season‚ A time for every purpose under heaven: ~ ᶓ ᵿ ᶔ ~ 2 A time to be born‚ and a time to die; A time to plant‚ And a time to pluck what has been
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Journal of Business Ethics (2007) 75:273–284 DOI 10.1007/s10551-006-9252-9 Ó Springer 2007 Cultural Values and International Differences Bert Scholtens Lammertjan Dam in Business Ethics ABSTRACT. We analyze ethical policies of firms in industrialized countries and try to find out whether culture is a factor that plays a significant role in explaining country differences. We look into the firm’s human rights policy‚ its governance of bribery and corruption‚ and the comprehensiveness
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History of Bread Grown in Mesopotamia and Egypt‚ wheat was likely first merely chewed. Later it was discovered that it could be pulverized and made into a paste. Set over a fire‚ the paste hardened into a flat bread that kept for several days. It did not take much of a leap to discover leavened (raised) bread when yeast was accidentally introduced to the paste. Instead of waiting for fortuitous circumstances to leaven their bread‚ people found that they could save a piece of dough from a batch
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Mrs. Amarinthea Moonsamy 50914316 KSK1601‚ Creative Writing Portfolio DECLARATION Name: Amarinthea Moonsamy Student number: 50914316 Module code: KSK1601 Assignment no.: Creative Writing Portfolio I declare that this assignment is my own‚ original work. Where I have used source material‚ it is acknowledged in accordance with departmental requirements. I understand what plagiarism is and I am aware of the departmental policy on it. Signature: _________________ Date: 29 October 2013 Page
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Tea is very common drink in Bangladesh. You can’t find a family where at-least one member of the family doesn’t drink tea. The history of tea extends so far into the past that its very origins are shrouded by legend. It is said that Emperor Shen Nung‚ who ruled China in 2700 BC‚ used to enjoy relaxing in his garden with a cup of hot water. It was during one of these respites that a tea leaf happened to float down from a nearby bush‚ and land directly in the Emperor’s cup. The new drink quickly became
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Culinary Exam Review Contaminants • Chemical o Toxic metals (lead‚ copper‚ brass‚ zinc) o Chemicals (cleaning products‚ polish‚ lubricants‚ sanitizers) o Pesricides • Physical: glass‚ metal‚ nail polish • Biological o Seafood toxins o Plant toxins o Fungal toxins o Pathogens o Bacteria o Parasites o Viruses Pathogens: Microorganisms that cause illnesses (virus‚ bacteria‚ parasites and
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Chapter 6 Menu Management 6.1 Learning Objectives 6.2 Introduction 6.3 History and Origin of Menu 6.4 Definition and Basic Types of menu 6.4.1 A’ la Carte 6.4.2 Table D’Hote 6.4.2.1 Other Forms of Menu 6.5 Classic Sequence (French Classical Menu) 6.6 Cover‚ Accompaniments and service of Special Food/ Dishes 6.7 Meals of a day 6.8 Menu Planning Considerations and Constraints 6.9 Expert’s advice (Role of chef in menu planning) 6.10 .Menu Merchandising 6.11 .Menu Pricing 6
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