Les Roches

JUNE 25, 2024

Accreditation means the course meets established quality standards and is recognized by employers Curriculum and course content: evaluate the modules in the course to check they cover all the main aspects of hotel management, including guest services, operations management, finance, marketing and leadership.

Travel and Tourism 52

Travel and Tourism Events Scheduling Guest Satisfaction 52

Les Roches

APRIL 3, 2023

Effective restaurant staff management ensures that there are always enough staff members on duty to meet customer demand, while also making sure that labor costs stay within budget. Menu planning and development are also often up to the manager and head chef.

Customer Service 52

Customer Service Budgeting Communication Training 52

7 Shifts

JANUARY 31, 2024

This means you'll need to produce, manage, and analyze the budget and multiple financial reports. 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.

Scheduling 158

Scheduling Front of House Training Customer Service 158

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Plan your reopening timeline The first question to ask yourself (and your team) when planning a reopen is “when”? Market your grand reopening!

Sanitation 147

Sanitation Scheduling Menu Planning Blog 147

The Restaurant Times

NOVEMBER 30, 2020

Menu Planning and Design. An important aspect that is often neglected is menu design and layout. When appropriately designed, the restaurant menu can be used as a tool for persuasion and influencing customers to order more. Your menu, if used judiciously, is the most powerful tool for your restaurant marketing.

Training 59

Training Menu Planning Marketing Server 59

Les Roches

JUNE 26, 2024

Students learn about business topics such as accounting, economics, management and marketing as well as specific aspects of hospitality management. The program equips graduates with the skills needed to succeed in various roles in the hospitality industry, including hotel management, event planning and food service management.

Guest Satisfaction 52

Guest Satisfaction Front Desk Operations Travel and Tourism Hospitality Management 52

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Marketing: Attracting and retaining guests requires effective promotion and marketing strategies.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

Xotels

NOVEMBER 23, 2023

From front-of-house functions like guest reception and concierge services to back-of-house operations like finance, and marketing, every facet of a hotel’s functioning falls under the umbrella of hotel management. Marketing: Attracting and retaining guests requires effective promotion and marketing strategies.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40

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. Quality Menu Planning A well-planned menu can make your fast food business profitable.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

7 Shifts

JANUARY 31, 2024

This means you'll need to produce, manage, and analyze the budget and multiple financial reports. 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.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Les Roches

AUGUST 10, 2023

Some of the common back-of-house positions you may find include: Food and beverage manager Chef Sous chef Line cook Pastry chef Purchasing manager Housekeeping staff Facilities manager Maintenance technician Sales and marketing Finance and revenue management What skills are required for back-of-house roles? Salary range: $66,000 to $93,000.

Travel and Tourism 52

Travel and Tourism Front of House Back of House Hospitality Management 52

SiteMinder

OCTOBER 11, 2022

It is a complex role involving day-to-day administration, staff management, general operations, accounting and budgeting, fielding customer complaints and enquiries, menu engineering, and ensuring health and safety compliance. Managing and marketing your hotel’s food waste control. Let’s dive into some top tips.

Customer Service 52

Customer Service Reservations Book Marketing 52

Les Roches

AUGUST 2, 2024

They ensure high-quality food and service, manage staff and work on menu planning and budgeting Sales and marketing manager: develops and implements strategies to attract guests and increase revenue.

Travel and Tourism 52

Travel and Tourism Guest Satisfaction Training Hospitality Management 52

Synergy Suite

JUNE 27, 2023

This information feeds into cash management systems, enabling accurate financial reporting, cost analysis, and budgeting. This facilitates accurate financial reporting, cost analysis, and budgeting. This information helps in making data-driven decisions regarding menu optimization, pricing strategies, and marketing campaigns.

Scheduling 52

Scheduling POS Systems Information Labor Cost Controls 52