Download or read book Catering Industry Employee written by and published by . This book was released on 1907 with total page 718 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Catering Industry Employee written by and published by . This book was released on 1994 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catering Industry Employee written by and published by . This book was released on 1920 with total page 996 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Catering Industry Employee written by and published by . This book was released on 1991 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Employment in the catering and hospitality industry written by Hotel and Catering Training Company and published by . This book was released on 1994 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Working In Hotels and Catering written by Roy C Wood and published by Taylor & Francis. This book was released on 2024-01-26 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Download or read book The Everything Guide to Starting and Running a Catering Business written by Joyce Weinberg and published by Simon and Schuster. This book was released on 2007-10-01 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to: Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings; Learn the ropes before you start your business; Create a marketing plan that gets your company noticed by all the right people; Find clients and generate repeat customers. The Everything Guide to Starting and Running a Catering Business is all you need to make your passion your profession!
Download or read book Employment Policy and Industrial Relations in the Hotels and Catering Industry written by Economic Development Committee for the Hotel and Catering Industry and published by . This book was released on 1977 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Catering Industry written by Cyprus. Hypourgeio Ergasias kai Koinōnikōn Asphaliseōn. Klados Statistikēs kai Ereunōn and published by . This book was released on 1965 with total page 14 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Setting the Table written by Danny Meyer and published by Harper Collins. This book was released on 2009-10-13 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Download or read book Kitchen Confidential written by Anthony Bourdain and published by A&C Black. This book was released on 2013-05-01 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Download or read book Labor Relations in the Catering Industry written by Giles G. Blodgett and published by . This book was released on 1940 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The average person entering a diner, lunch-wagon, cafeteria, restaurant, or hotel dining room, whichever his choice may be, seldom considers the story behind his selected food-serving establishment. He knows nothing of the history or growth of the catering industry, of the legislation passed for his protection by both federal and state governments, or of his problems connected with actual plant operation, overhead or fixed costs, purchase and preparation of food, or labor problems. Nor would he in all probability be particularly interested in a study of all these problems were he made aware of these existence. In general, it is felt that the catering industry plants and employees are merely public servants that exists solely for the service, pleasure, and convenience of those who desire prepared food outside of the home. Just as most public utilities are accepted as institutions which have gradually become necessities for service and convenience of the public, today we find that most catering establishments are accepted as necessities by the consuming public. No further thought is given to them. Service performed in the catering industry is taken for granted. Whether or not the entrepreneur receives a fair return on a fair valuation of his investment, whether or not his property is maintained by proper allowance for his depreciation, whether or not the food that he serves has been chemically treated ot meet the few requirements of state and federal government bureaus of public health, whether or not employees are paid minimum subsistence wages and are forced to work unjustly long hours seems to be of no great public concern. The National Consumers' League, working through several of its divisions, such as the Consumers' League of New York City, and the Ohio Consumers' league, has attempted to improve conditions in this large, unnursed industry by appealing to the public, and those persons influential in state governments to pass laws for the protection of restaurant workers. it has done a marvelous piece of work! But on the whole, the American public has not been, in the past, and is still little concerned about improving conditions in this industry.
Download or read book The Next Frontier of Restaurant Management written by Alex M. Susskind and published by Cornell University Press. This book was released on 2019-06-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Download or read book Behind the Kitchen Door written by Saru Jayaraman and published by Cornell University Press. This book was released on 2013-02-12 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door.
Download or read book Working Lives in Catering written by Yiannis Gabriel and published by Routledge. This book was released on 1988 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Two million people are employed in catering in Britain - many of these workers complain that they are systematically neglected by the media, the politicians and the unions. Yainnis Gabriel gives voice to them.
Download or read book Running a Food Truck For Dummies written by Richard Myrick and published by John Wiley & Sons. This book was released on 2016-09-28 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drive your food truck business to success While food trucks may not be the new kid on the block anymore, it's a segment that continues to swell—and there's still plenty of room for growth. If you have your sights set on taking your culinary prowess on the road, Running a Food Truck For Dummies, 2nd Edition helps you find your food niche, follow important rules of conducting business, outfit your moving kitchen, meet safety and sanitation requirements, and so much more. Gone are the days of food trucks offering unappealing prepackaged meals, snacks, and coffee. In today's flourishing food service industry, they're more like restaurants on wheels, offering eager curbside patrons everything from gourmet tacos and Korean BBQ to gluten-free pastries and healthy vegan fare. Whether you're the owner or operator of an existing food truck business looking to up the ante or a chef, foodie, or gourmand interested in starting your own mobile restaurant endeavor, Running a Food Truck For Dummies has you covered. Create a food truck business plan to set yourself up for success Stay profitable by avoiding the most common operating mistakes Harness public relations and social media to build your following Grow from one truck to multiple trucks, restaurants, or a food truck franchise Packed with the latest information on legislation and ordinances, securing loans, and marketing to the all-important Millennials, this one-stop guide helps you cook up a well-done food truck venture in no time!
Download or read book Catering written by Great Britain. Department of Employment and published by . This book was released on 1972 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Report on a labour force survey of the catering branch of the Hotel industry in the UK - analyses statistical tables thereon, covers the industrial structure, the occupational structure, labour demand in respect of Hotel workers (incl. Part time employmenters, the woman worker, migrant workers, etc.), business organization, ownership, working conditions, etc., and includes information on the research method.
