practicing Chartered Accountant and Partner at M/s. Jaison & Associates Chartered Accountants‚ Chennai. He has also rendered his services as a faculty at SIRC of the Institute of Chartered Accountants of India for Accounting and has been the faculty for Advanced Accounting at a reputed coaching institute since the last 8 years. He was the visiting faculty at Bangalore‚ Thrisur‚ Coimbatore and Tuticorin branches of SIRC of ICAI for Accounting of CA-CPT‚ CA-PCC and CA-Final. Mr. R. Soumyanarayanan
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11 Hospitality WHAT’S IT ALL ABOUT? Contents Page Hospitality information 2 Syllabus outline 3 Learning and assessment strategy 8 Learning assessment sequence 9 Video – ‘Where the bloody hell are you?’ 12 Video – ‘The Australian tourism industry’ 14 The relationship between hospitality and tourism 16 The relationship between the hospitality industry and other industries 18 Sectors of the hospitality
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International Journal of Business and Management; Vol. 9‚ No. 3; 2014 ISSN 1833-3850 E-ISSN 1833-8119 Published by Canadian Center of Science and Education Ethics in the Hospitality Industry: Review and Research Agenda Mouna Knani1 1 Faculty of Business Administration‚ Laval University‚ Canada Correspondence: Mouna Knani‚ Faculty of Business Administration‚ Laval University‚ Quebec‚ QC‚ G1V 0A6‚ Canada. E-mail: mouna.knani.1@ulaval.ca Received: October 9‚ 2013 Accepted: January 6‚ 2014 Online
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INSTITUTE FOR INTERNATIONAL MANAGEMENT AND TECHNOLOGY OXFORD BROOKES UNIVERSITY‚ GURGAON Issues in International Hospitality and Tourism Management U 54082 Module leader: Ms. Bandana Rai Submission: ECONOMIC CRISIS IN HOSPITALITY & TOURISM INDUSTRY Submitted by: Pavitra Mehrotra Student Id: 010109029 Abstract In the recent scenario‚ hospitality and tourism sector has become an important part of daily life but which is now experiencing multiple challenges because of the global economic
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similarities between hospitality and hospitality management then give examples of traditional Iranian/ Persian/ Islamic hospitality. Puya Rezayi Essay Qestion Hospitality Course January 02‚ 2007 Abstract In following paper two issues are going to be evaluated and discussed. At first the relationship between hospitality and hospitality management will be assessed and some different notions will be presented. The next part of the article is about the historical hospitality backgrounds regarding
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to IICT dept only to find out that the concern person is not there. The project intends to provide a technology that allows the students and stakeholders to send a message in the system to locate the instructor(s) of IICT if they are not in the faculty
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SUMMER INTERNSHIP for B.TECH (ALL BRANCHES) SUMMER INTERNSHIP CALENDAR 6 to 8 weeks summer training period 1st Week of May to Last week of June Expected Commencement of academic session; Second week of July 1 Issuance of bonafide letters to student for industrial training 21/10/13 to 4/5/14 2 Registration (3 to15 May in respective department) with confirmation letter 6/5/14 3 Late registration (Rs. 500/-)late fee Late registration (Rs.1000/-) late fee 8-5-14 to 12/5/14
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Hospitality Industry Level 5 Assessor: Pratika Teyssedou Student name: Anastassia Iljina Student ID: 20691 Table of contest Table of contest………………………………..........................................................1 Introduction………………………………...............................................................2 LO1 The current structure of the hospitality industry…………………………..2-6 1.1 The current scale‚ scope and diversity of the hospitality business…………………2
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content in Chapter 1 on Micro and Marco Environments‚ answer the following questions: 1. What advantages does a golf course receive by being a part of the Niagara Golf Trail? Do you think the benefits outweigh the costs? 2. If you were an owner of a golf course‚ what would you expect the Niagara Golf Trail to do for you to help increase your business? 3. Explain how the following eight (8) macroenvironment forces impact the Niagara Golf Trail. - Competitive forces - Demographic
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Competing values in the culinary arts and hospitality industry Leadership roles and managerial competencies Michael W. Riggs and Aaron W. Hughey Abstract: It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate
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