Hospitality Magazine

JULY 10, 2023

On 31 July at Metropolis Events, the industry’s leading figures will gather together for a full-day conference of keynotes, panel discussions, Q&As, and presentations on staffing, sustainability, marketing and branding, hospitality tech, the global food system, and much more. So what are you waiting for?

Menu Planning 100

Menu Planning Presentation Budgeting Training 100

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. 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.

Scheduling 158

Scheduling Front of House Training Customer Service 158

EATER

APRIL 11, 2022

So we had to seek out different varieties of cabbage that would be a little smaller, or just really trim down the present day ones to make them look like they might have existed in 1930. Talk to me about menu planning. It was a very, very tall order, and it took a good portion of our budget and energy.

Marketing 98

Marketing Budgeting Menu Planning Scheduling 98

Les Roches

APRIL 3, 2023

This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Restaurant managers must be knowledgeable about every aspect of their business, from front-of-house restaurant operations to food preparation and presentation.

Customer Service 52

Customer Service Budgeting Communication Training 52

7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. 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.

Scheduling 78

Scheduling Front of House Training Customer Service 78

Lithos POS

DECEMBER 19, 2023

Chefs are responsible for creating and designing the menu, managing kitchen operations, and ensuring the quality and presentation of dishes. Cooks, on the other hand, work under the direction of chefs to execute the menu, prepare ingredients, and cook dishes by following the restaurant’s recipes and standards.

Front of House 52

Front of House Scheduling Communication Bookkeeping 52

Xotels

NOVEMBER 23, 2023

The Future of Hotel Management Fast forward to the present day, and the global hotel landscape has exploded. Hotel management oversees menu planning, food quality, pricing, and service standards to guarantee a delightful dining experience. Utilise sales techniques to present options and alternatives to guests.

Housekeeping 40

Housekeeping Maintenance Article Concierge 40