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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HOSPITALITY STUDY NOTES Working in a socially diverse environment: * Hospitality means the friendly welcoming and entertainment of guests when you work in the hospitality industry‚ you are a representative of the organisation‚ and of the country. * Overseas visitors form their impression of a country by the way there are treated during their travel in their accommodation and the restaurants and cafes they visit. * You need to be able to convey the warmth and friendliness of welcome and
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Hospitality Business Development Essay Matriculation no. 40071909 Module no. – TMS09801 Date – 30.03.2012 Paper ID- 15870080 Word count-1387 “ Knowing your customers – actual and potential – and your competitors is essential to the development of strong businesses” (Hassanien‚ Dale & Clarke‚ 2010‚ p.84). Evaluate this point of view within the context
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Types of bar A bar’s owners and managers choose the bar’s name‚ décor‚ drink menu‚ lighting‚ and other elements which they think will attract a certain kind of patron. However‚ they have only limited influence over who patronizes their establishment. Thus‚ a bar originally intended for one demographic profile can become popular with another. For example‚ a gay bar with a dance floor might‚ over time‚ attract an increasingly straight clientele. Or a blues bar may become a biker bar if most its patrons
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TOPIC HISTORY OF BANKING INDUSTRY IN INDIA SUBMITTED BY MISS ANU LALMANI SHUKLA CLASS: T.Y.B.C.B.I. (Sem V) SUBMITTED TO UNIVERSITY OF MUMBAI * 2010 – 2011 *
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out of producing product A into producing product B. our analysis simple we consider an economy that produces only two products‚ A and B (see Fig. 2.1). Imagine that all of an economy’s resources‚ such as land‚ labour and capital‚ were used in industry A. Then Q0 of A would be
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as a research instrument. Examples of usages include assessment of intake of vitamins or toxins such as acrylamide. (Smedts HP‚ et al‚ 2009) The questionnaire first pioneered by Sir Francis Galton. In particular‚ in “English Men of Science: Their Nature and Nurture”‚ it included the results of a questionnaire he used which asked the Royal Society about their political and religious affiliations. They also surveyed why they became interested in science and whether this interest was innate. Based
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INTRODUCTION Human resource management is one of the major part of the organisation where that focus on management‚ recruitment‚ and providing direction for the people who works in the organisation (about.com‚ 2010). And we can also define; human resource management is the function that deals with the issues function that deals with issues related to people such as compensation‚ hiring‚ performance management‚ employee motivation‚ and training and development programmes. Concerning to team
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Definition of goods The contact of sale Agreement to sell Formation of the contract Terms of the contract Transfers of the property Transfer of the title Performance of the contract Remedies for breach 1.1 Definition of Goods Sale of Good Act 1957 defines the word goods as meaning ‘every kind of movable property other than actionable claims and money‚ and includes stock and shares‚ growing crops‚ grass and things attached to or forming part of the land which are agreed
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of service quality The Gap model of service quality was developed by Parasuraman‚ Berry and Zeithaml (1985)‚ and more recently described in Zeithaml and Bitner (2003). It has served as a framework for research in services marketing‚ including hospitality marketing‚ for over two decades. The model identifies four specific gaps leading to a fifth overall gap between customers’ expectations and perceived service. The five gaps x Customers have expectations for service experiences and they use them
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