PROJECT DEVELOPMENT REPORT 3Goblets Beach Resort Gianne Claudine A. Malabad BH601E I. Identification of the resort A. 3 Goblets Beach Resort‚ Bantayan Island‚ Cebu City‚ Philippines Bantayan Island is a 1st class municipality on Bantayan Island in the province of Cebu‚ Philippines‚ about 80 miles (130 km) from Cebu Cit y. It is the island’s most populous and largest town‚ with a population of 71‚655 people according to the 2007 census. It is also the main and largest island
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Kabab-ji Case Study Questions 1) How do customers judge the quality of a restaurant? * By friendly and enjoyable staff ‚ helpful and knowledgeable people about the products and services they provide. * By restaurant healthy and menu well presented. * Freshness of the goods used by customers which served in restaurant. 2) Indicate how and why each of these factors is important to the successful operation of a restaurant : * Customer satisfaction: What products/services
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2.2 Marketing 2.2.1 Products offered Amuse Bouche offers a large variety of food‚ most being a twist on classic French dishes. The selection of food at Amuse Bouche is lengthy‚ the large number of dishes could cause wait staff trouble in memorizing the menu. Customers see a great value in Amuse Bouche because of the food quality‚ and service. Amuse Bouche offers a lunch Monday through Saturday from 11-4 and Bruch on Sunday from 8-12 (Mor‚ K.‚ & Mor‚ S.‚ n.d.). Amuse Bouche has 7 appetizers‚ 3 burgers
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Module .........................................................................................................3 LESSON 1 – Use and maintain kitchen tools and equipment ............................................. 5-31 LESSON 2 – Perform mensuration and calculations ......................................................... 32-51 LESSON 3 –Interpret kitchen lay-out .................................................................................. 52-61 LESSON 4 –Interpret Plans and Drawings ....
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hand-in-hand with the kitchen designs. Kitchen design refers to the layout of kitchen equipment and positions of the working sections to produce foods that meet the needs of customers and thereby reaching the goals of the establishment. 2.0 A KITCHEN A kitchen is described as a building or a room in a building that has been specialized for cooking purposes only. Different establishments have their own types of kitchens with different designs that serve different purposes. Some kitchens are designed special
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Condos and Townhouses for Sale Condominium homes and townhouses can be designed with a variety of layouts‚ architecture and amenities. In general‚ townhouses are built in separate buildings that can be attached or detached from another townhouse. Meanwhile‚ condos are generally built in a structure similar to an apartment complex‚ but they normally have far more luxurious features than a standard apartment home. Residents can find condominiums in a wide array of styles. Many condos feature high-end
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assignment I decided to do a store analysis of the retail giant Wal-Mart. To begin with I will evaluate the store layout and design. Next I will explain the visual merchandising techniques used that Wal-Mart uses. Finally I will discuss the problems and recommendations that I have for Wal-Mart. Wal-Mart has continually been a leader in the retail industry‚ and it all starts with the layout of the store. From the second that you pull into the Wal-Mart parking lot you are already faced with an important
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TABLE OF CONTENTS I. INTRODUCTION A. Name and General location B. Hotel Philosophy C. Ownership/Management D. Organizational Chart E. Facilities‚ no. of F&B outlets‚ name and type II. DISCUSSION OF FINDINGS/ANALYSIS/RECOMMENDATIONS A. Areas of concern 1) Organization Structure 2) Operation Systems and Procedures 3) Facilities‚ Equipment‚ etc. 4) Manpower – scheduling‚ work method‚ styles of communication 5) Work atmosphere‚ inter – personal relations lay-out‚ ventilation‚ color scheme of office
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2. As Hard Rock Café has changed its strategy‚ how has its responses to some of the 10 decisions of OM changed? The 10 decisions of Operation Management are: Service and Product Design; Quality; Process and Capacity Design; Location; Layout Design; Human Resource; Supply Chain Management; Inventory; Scheduling; Maintenance. Service and product design: Depending on the region‚ the some items on the menu will be different‚ as it has been customized for each location. Location selection:
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is used by restaurant staff members to enter a customers order into the main system. From there‚ it is sent to the kitchen and posted into the cash management set- up. When the kitchen crew sees the order on its screen‚ it knows what it is‚ the time it was entered and where it is going. Touch screen in restaurants also help to eliminate miscommunication between order takers and kitchen staff. Cash Management * Cash management is another common use of touch screen technology in restaurants. After
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