Taylor’s University School of Hospitality‚ Tourism & Culinary Arts Bachelor’s Degree INTERNSHIP REPORT GUIDELINE BaCHELOR’S DEGREE The present document aims to propose a structure for the redaction of the Internship Report‚ that must be submitted after the completion of the first internship in all the Bachelor’s Degree programme (Hospitality‚ Tourism and Culinary Arts). These guidelines take into consideration the requirements from the jury that will be evaluating the training report submitted
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Statement of the Problem * ROI has been low * Employees resistant to change Objectives * Increase ROI through reduction of cost * Get better revenue by improving product and price * Gain trust of Union workers External Assessment Internal Environment Assessment | Opportunities 1. Improve product 2. Create a new line | Threats 1. Get a more competitive price vs other manufacturers | Strengths 1. Company has been operating
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Bacon‚ Boston‚ MA. Summers‚ J & Smith‚ B 2010‚ Communication skills handbook‚ 3rdedn‚ John Wiley & Sons‚ Milton‚ Qld Together with a collection of relevant readings from the following journals: Harvard Business Review International Journal of Hospitality
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Boardman Island Resort. | | |Hospitality and Tourism Overview will deliver a general overview of hospitality | | |management. The overview will cover topics in growth and development‚ organization and | | |structure‚ and all of the functional areas of hospitality industry‚ including travel and| |
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Organizational Behavior for Leisure Services. Oxford: Elsevier Butterworth-Heinemann. Martin‚ G. (2006). Managing People and Organizations in Changing Contexts. Oxford: Elsevier Butterworth-Heinemann. Nikola. and Karamarko.‚ (2009). Tourism & Hospitality Management. Knoledge Management as a New Managerial Paradigm. 15(1).‚117-128 Ritz Carlton Webster‚ J.‚ Brown‚ G.‚ Zweig‚ D.‚ Connelly‚ E. C.‚ Brodt‚ S. & Stikin‚ S. (2008)Beyond knowledge sharing: Withholding knowledge at work. 27. Available
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SCHOOL OF HOSPITALITY‚ TOURISM & CULINARY ARTS HTM 2433/2533/2633/2733 INTERNSHIP (1) INTERNSHIP REPORT Bachelor of International Hospitality Management (Hons) Bachelor of Culinary Arts & Food Service Management (Hons) Bachelor of International Tourism Management (Hons) (Events Management) Bachelor of International Tourism Management (Hons) (Travel & Recreation Management) Name of the Student Student ID Batch N° / Intake: Name of the Company Internship Dates SUBMISSION DATE: 22 APRIL 2013 (Monday)
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UNIVERSITY OF PERPETUAL HELP SYSTEM LAGUNA College of International Hospitality Management Sto. Niño‚ Biñan‚ Laguna NUTRITION & DIETETICS/ HOTEL & RESTAURANT MANAGEMENT/TOURISM MANAGEMENT The Relevance of Bachelor of Science in Hotel and Restaurant Programmes to The Current and Future Industry An Undergraduate Thesis Proposal Presented to the Faculty of the College of International Hospitality Management University of Perpetual Help System Laguna Sto.Niño‚ City of Biñan‚ Laguna In Partial Fulfilment
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China Southern Airlines was founded in 1995 and is based in Guangzhou. It is China’s largest airline in terms of fleet size‚ with 309 aircraft. The airline employees over 45‚500 full time employees. Its main hubs include Guangzhou and Beijing‚ but it operates in over 150 cities throughout China. Furthermore‚ China Southern operates 616 domestic 82 routes‚ including 90 international routes and 25 routes in Hong Kong and Macau. As China’s only company that is in world top ten passenger airlines
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EFFECTIVENESS OF COURSE-RELATED ACTIVITIES TO FUTURE EMPLOYMENT IN THE HOSPITALITY INDUSTRY AS PERCEIVED BY THE BSHRM STUDENTS A Thesis Proposal Presented to the Faculty of the School of Hospitality Management Colegio de Sta. Teresa de Avila In Partial Fulfillment of the Requirements for the Degree Bachelor of Science in Hospitality and Restaurant Management CHAPTER 1 THE PROBLEM AND ITS BACKGROUND INTRODUCTION Upon graduating from high school‚ we come to a
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Griffith College Dublin Faculty of Business Module Leader: Majella Mulhall Submission Date: 11th October 2012 BA (Hons) International Hospitality Management Food and Beverage Management The Components of Good Service in the Food and Beverage Sector Individual assignment by Onno Hetzke Food and Beverage Management Table of contents I. Executive summary .................................................................................................................
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