Blog Menu Planning Training 
SiteMinder
FEBRUARY 29, 2024
What is hospitality training? Hospitality training is a comprehensive educational and practical program designed to equip individuals with the necessary skills, knowledge, and competencies required to excel in the hospitality industry. What are the objectives of hospitality training?
7 Shifts
MAY 11, 2020
.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc.
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7 Shifts
JANUARY 31, 2024
It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.
SiteMinder
MAY 29, 2024
This blog will give you a full guide to managing waste at your hotel and keep your business running smoothly. Poor staff training : Lack of proper training for hotel staff on waste management practices, such as recycling and composting, can result in increased waste generation and improper disposal.
Les Roches
AUGUST 10, 2023
These roles are typically responsible for hiring, training and managing staff. Hospitality internships will also give you crucial hands-on training and experience. You may need to gain a particular qualification or embark on training for the knowledge and skills you need. How can you progress to managerial positions?
7 Shifts
JANUARY 31, 2024
It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. One other way you may need to manage inventory is with menu planning. Some restaurant managers work directly with the chef to plan menu item selection or daily specials.
Lithos POS
DECEMBER 19, 2023
His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees. Becuase of the direct interaction he should know about the menu recommendations, and answer customer queries.
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