Table of Content | Table of Content | 1 | 1. | Introduction of OViet Restaurant | 2 | 2. | The layout of Oviet Restaurant a. The layout of Oviet Dining Area b. The layout of Oviet Kitchen Area | 224 | 3. | The equipment in OViet restaurant a. In kitchen area b. In dining area | 556 | 4. | Product and Specialties | 6 | 5. | Organisation Chart a. Front of the house b. Back of the house | 101010 | 6. | Types of Table Service | 11 | 7. | Types
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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 to measure against the perceived service performance in their judgment of service quality. It is essential‚ then‚ that managers determine
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http://publicspeakinginternational.blogspot.com/ Godbout‚ Charles (2005-2011) Communication Skills And Personal Development Plan. Retrieved July 07‚ 2011 from http://www.articlesnatch.com/Article/Communication-Skills-And-Personal-Development-Plan/88844 Mitchell‚ R. B.‚ Scriven‚ J. D.‚ & Wayne‚ F. S. (1990). An analysis of business recruiters’ assessment of the importance of verbal‚ nonverbal‚ and group interaction communication skills. Paper presented at the meeting of the Association for Business Communication
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TIN: 005-059-838-000 | Website www.zestair.com.ph Thank you for using the Zest Air E-ticket service. This document serves as your transaction receipt and itinerary confirmation. Your airline ticket is electronically stored in our database. Enjoy your trip and fly with us again. Passenger: TURINGAN/ MONA LIZA MS E Ticket Number: 457 2200263841 Record Locator: 7TFBBD Date 24-JAN-13 Airline Z2 Zest Air From: KALIBO ETD: 15:55 To: Flight 273 Status CONFIRM ETA: 16:55
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Portfolios have long been used in some professions to showcase professional work and skill. In education‚ portfolios have also been used for assessment‚ including self-assessment (Lankes 1995; Pond et al. 1998). Both career portfolios and career passports reflect this dual focus—students assess themselves in the process of developing a product‚ and the resulting product showcases and documents their experiences and skills. A distinction is sometimes drawn between a portfolio as developmental and a passport
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Multicultural Competence Throughout my practicum‚ I have realized the importance of being aware of the clients and their backgrounds. I didn’t realize that there was a client in one of the group sessions that was homosexual. When my comment in the group was taken to mean a husband and wife relationship‚ I didn’t know his background or situation. The other therapist commented and asked how he felt about the topic and if he was uncomfortable. He mentioned that he was ok with it‚ he felt he could apply
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Self-reflection Presentation Skills Assess Your Current Presentation Skills To be a more effective presenter‚ it is useful to examine your present skills. The following evaluation can help determine the areas on which to focus to increase your competency. Please read the statement and the circle the number that best describes you. Always Never 1. I thoroughly analyze my audience 5 4 3 2 1 2. I determine some basic objectives before 5 4 3 2 1 before planning a presentation. 3. I
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1. Prepare a brief report based on set task number 1. Investigate the range of hospitality businesses in your district. How many are there? What faction / section of the industry do they cater for? Make notes for a brief report on what you discover? I investigated the range of hospitality business in my district. My district is Midleton area in County Cork. I found six hospitality businesses in my area: Midleton Park Hotel Barnabrow House Ballymaloe House Castlemartyr
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Introduction to the Hospitality (Unit 1/2 BTEC Hospitality) [pic] First edition Issued Monthly Price £1 [pic][pic] [pic] [pic] Dear Reader‚ Welcome to this the first edition of my new “Hospitality in Focus” magazine. I hope you enjoy the information and news it has to offer you. In future editions you can look forward to restaurant reviews‚ specialist articles from‚ Guest reporters
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Report to : Duty Manager and Food and Beverage Lecturer Reflecting from my management shift‚ restaurant manager has many different kinds of important tasks and responsibilities in the restaurant. Restaurant manager plays an important role in the hospitality and food and beverage department as they can motivate the staff and maintain the high quality service which will help the business run successfully. Manager can provide appropriate ambiance in the restaurant which will provide warm and comfortable
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