Hotelogix

OCTOBER 18, 2024

Food and Beverage Operations Food and beverage services are a significant part of a hotel’s offerings. Managing Restaurant Operations: Coordinating between kitchen and dining staff ensures that meals are served promptly and meet guest expectations.

Housekeeping 130

Housekeeping Guest Satisfaction Maintenance Training 130

Hotel Business

JULY 10, 2024

Driftwood Hospitality Management (DHM) will assume management operations for the Canopy by Hilton Downtown Louisville, a $75 million, 168-key hotel in the city’s historic district. The property is DHM’s first assignment in Kentucky and is scheduled for completion in the fourth quarter.

Beverage Operations 59

Beverage Operations Hospitality Management Scheduling Marketing 59

Les Roches

JULY 1, 2024

Scheduling virtual meetings or study sessions to interact with peers and collaborate on assignments can also help. It helps to create a study schedule and set aside dedicated time for coursework each week. It’s important to prioritize commitments and allocate time for studying based on your schedule and availability.

Scheduling 52

Scheduling Training Communication Travel and Tourism 52

Les Roches

JUNE 5, 2023

The main duties include: Menu planning, pricing and design, often working alongside the head chef to decide on what kind of food to offer Managing food and beverage staff, including scheduling and training Maintaining high service standards that are consistent across the food and beverage operations.

Menu Planning 52

Menu Planning Housekeeping Front of House Training 52

Modern Restaurant Management

DECEMBER 27, 2019

Silvestri comes from Disruptive Group (a division of sbe), where he served as Chief Operating Officer, overseeing all of the food and beverage operations for venues across the sbe portfolio globally, including culinary concepts, nightlife venues and Umami Burger. Photo credit: Bill Milne.

Workshop 123

Workshop Marketing Accounting L&D 123

Les Roches

DECEMBER 28, 2023

Bartender Bartenders manage beverage operations primarily at bar counters but sometimes extending to table services as well. They mix cocktails, pour wines and other beverages, maintain inventories and keep the bar clean. Tactful, attentive service can transform ordinary meals into exceptional experiences.

Front of House 52

Front of House Server Back of House Training 52

Modern Restaurant Management

DECEMBER 26, 2024

By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. According to recent surveys, over half of hotels have adopted flexible scheduling , and restaurants are beginning to follow suit.

Training 167

Training Beverage Operations Maintenance Scheduling 167