PHILIPPINE JUNIOR JAYCEES‚ INC- Metropolitan Tacloban Ruperto Kangleon MEMBER SEMINARS AND TRAININGS ATTENDED AUGUST 2010 VANGUARD LEADERS SEMINAR San Jose Beach Resort‚ Tacloban City AUGUST 2010 PROJECT PLANNING SEMINAR San Jose Beach Resort‚ Tacloban City SEPTEMBER 2010 PARLIAMENTARY RULES and PROCEDURES SEMINAR JCI Tacloban Club House‚ Esperas Avenue‚ Tacloban City April –May 2010 On Job Training Land Bank of the Philippines Office of the Regional Head VIII Justice Romualdez St.
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Business Support Systems The BSS helps an enterprise or organization to secure revenue and quality while supporting many business functions‚ including marketing‚ product offerings‚ sales‚ contracting‚ and delivery of goods and services. For the purposes of this article‚ an enterprise typically refers to a telecommunications operator. However‚ it could also be a content provider‚ service provider‚ search engine or some such actor in the new business world. As well designed BSS helps an enterprise
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Resource Allocation in Hotels –Alternative Distribution Options The number of reservations flowing to hotels through the electronic and switchboard distribution channels – the Internet and reservation call centers – is growing steadily. Once a minor contributor of bookings‚ they are now primary business sources and grow more important with every passing month. This productivity growth has heightened emphasis throughout the hotel industry on using the electronic and switchboard distribution channels
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Hotel Yield Management – Educational Kit INDEX INTRODUCTION GENERAL OVERVIEW 1. INTRODUCTION 1.1 The Changing Marketplace 1.2 The Paradigm Shift 1.3 How To Measure Business Performance 1.4. The Management Problem 1.5 Yield Management Users: The Current Situation 1.6 Today’s Limit In Applying Yield Management 2. WHAT EXACTLY IS YIELD MANAGEMENT 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 The Yield Management Definition The Trade-off Between Rate and Revenue The Revenue Impact Of Rate Differentiation Market Segmentation
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playing] Female: Luxury‚ service‚ quality – these three words capture the essence of a stay at the Ritz-Carlton. Creating this atmosphere of refined elegance and relaxation may appear effortless to a guest‚ but every employee at any of the company’s 31 worldwide locations will tell you it takes a daily commitment to make the desired experience happen for each and every guest. The Ritz-Carlton hotel is a place where the genuine care and comfort of our guests is our highest mission. We pledge to provide
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STRICTLY PRIVATE AND CONFIDENTIAL Ir. Fredy Sibarani fredy1811@gmail.com Direct: +62 22 200 6535 Mobile: +62 8180 935 7788 +62 21 26700078 Assistant to President Director/General Manager ‚ Perum Perumnas Senior Advisor/Investor‚ PT Trimegah Securities‚ Tbk - Bandung Jan.2009 -- Now Jul. 2007 – Oct. 2008 Advising my self and several potential equity investors trading their money in stock. Team Leader‚ PT PP London Sumatra Indonesia‚ Tbk - Jakarta Jan. 2007 – Jul. 2007 Led land
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INTRODUCTION Hotel reservation system plays a great role and has a potential effect on day to day performance measures‚ this type of system have highly evolved from decades due to high demand for their use‚ effective and efficiency in any given institutions. Due to the rapid change of technology the use of such system has become a necessity to any given high learning institution for better performance and be used with quite a large number of users at the same time but it can save time‚ resources and
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C.of. F/B.2 Organizational Structure of a Hotel. General manager Resident Manager or Executive Asst. Manager Chief Accountant/Personal Manager H.R.M./F&B Manager/Chief Ingineer A.Front Office Manager/B.Executive House keeper/C. Restaurant Manager/D. Exe.Chef A.Front Office Manager Head Hall Porter Asst Head Hall Porter Door man
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organization service: In my opinion‚ breakfast organization service is When a hotel breakfast service‚ also showed that the customer ordering in the room and asked staff to deliver food to the room. This kind of service requirements for the kitchen should be first of all to accept the customer’s order‚ and the second‚ after receiving the order soon assigned the tasks of the chef‚ and the third‚ to make the food on should be delivered to the room food storage room‚ room service to deliver food to the
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demand (Robert)…..……………...…….……..……………………..3 4- Latent demand (Ahmed)…………………….….…………..………………………..4 5- Full demand (Waheed)…………………………...………..………………………….5 6- Overfull demand (Waheed)……………………………..……………………………6 7- Irregular demand (Sherif)………………………...…………………………………7 8- Declining demand (Sherif)……...……………………………………………………8 9- Unwholesome demand (Samer)………………..…….…………………………….9 10- References ……………………………….…..….…………………………………...10 [1] Assignment Description The objective
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