Foodcostcontrolh&ra rahul akerkar
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This document outlines factors that affect food cost and how to control them. It discusses ordering, receiving, storing, issuing, preparation and cooking, serving, and other factors. Some key points are to have accurate recipes and purchase specifications, inspect deliveries, store items under appropriate conditions, control portion sizes and minimize waste, monitor costs regularly through analysis and spot checks, and train employees. The overall message is that careful attention to many details across the food procurement and preparation process can help control food costs.
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The document outlines 3 characteristics of confident people: 1) They are not defeated by failures and see them as temporary setbacks rather than reflections of themselves. 2) They take their own initiatives and don't wait to be told what to do. 3) They have self-worth and do not undervalue themselves. It also includes quotes about advancing confidently towards one's dreams and imagining success.
Bank account of_life2
This document discusses the value of time and how we should treat each day as a bank account. It notes that every morning we are credited with 86,400 seconds but at night any unused time is lost. It encourages us to invest our time each day to be healthy, happy, and successful. It provides examples from different perspectives to emphasize the value of even small amounts of time, such as an hour or minute. The overall message is that we should treasure and make the most of each moment that we have.
Building life
An elderly carpenter agreed to build one last house as a favor to his contractor before retiring. However, with his heart no longer in his work, the carpenter did a shoddy job using inferior materials. When finished, the contractor presented the house as a gift to the carpenter. Horrified at the poor quality of the house he would have to live in, the carpenter realized he should have treated it as if building his own home. The story is a metaphor for how we build our lives through our daily choices, and we must live with the "house" we have built.
Body language 2
Body language is a form of non-verbal communication that conveys personal feelings and attitudes through gestures, postures, facial expressions and movements of the eyes, face, and body. Some key aspects of body language include gestures, behaviors, emotions expressed through the face like smiles and frowns, and eye contact. Specific gestures like crossed arms can indicate negative feelings while eye contact holds attention. Body language varies between different cultures and contexts.
Body lang
This document discusses body language and its importance in communication. It describes how body language includes posture, eye contact, orientation, proximity, looks, and expressions. It states that psychologists view body language as an unconscious language of signals that convey our feelings and thoughts through gestures and movements. Around 50% of information about a person's character, impact, and credibility is communicated through body language. Learning to use body language effectively can help people communicate more forcefully, feel more relaxed, and gain insights into others beyond what they say verbally.
13_Phrases_for_Living
The document contains 13 phrases of advice on living and relationships from Gabriel García Márquez. The phrases counsel embracing who you are with others, not crying over those who don't value you, accepting that not being loved as you wish doesn't mean you're unloved, finding true friends who support you, smiling even when sad so others may fall for your smile, and becoming the best version of yourself before seeking new relationships rather than expecting others to know you.
Pyramid of Success
The Pyramid of Success outlines steps to achieve goals and priorities in life. It begins with developing vision, life goals and purposes at the top, then determining roles and responsibilities. The next steps are to define key issues, formulate a yearly plan, develop weekly priorities, and maintain efficiency and discipline in daily work, while balancing mental and physical well-being.
THE_ROPE_1.PPS
The climber wanted to climb the highest mountain alone for glory. As he climbed in the dark, he slipped and fell. Hanging from his rope, he cried out to God for help. A voice from above told him to cut the rope, but he held on for dear life. The next day rescuers found his frozen body hanging from the rope just 10 feet from the ground, having refused to let go when salvation was near. The story warns us not to doubt God or think he has abandoned us.
The Art of Wellness
The document discusses ways to stay healthy and avoid illness by addressing emotions, making decisions, finding solutions, accepting reality, trusting others, and maintaining a positive outlook. Repressing feelings can lead to illnesses, while speaking with confidants provides therapy. Indecision causes stress and health issues, while finding solutions prevents enlarging problems. Living authentically and accepting oneself and criticism promotes well-being over pretending or living to impress others. Trusting and having deep relationships is important for health, while distrust and sadness should be avoided.
LagaanLeadership
Bhuvan led his village cricket team to victory against the British in a high-stakes match. He thought of challenges as opportunities, had a clear goal of winning to end taxes for 3 years, and put the community's interests before his own. Bhuvan was determined despite initial opposition, simplified the game to motivate villagers, started small with initial practices, and built the team by assigning roles and supporting members. His passion and refusal to give up even in the final ball led to an unlikely victory defined as a fight against oppressors.
Managing guest relations k. mohanchandran
This document discusses managing guest relations and customer information at hotels. It describes how the Taj Group collects and uses guest history and preferences to provide personalized service. Some key points:
- The Taj Group uses a centralized customer database to store guest profiles across its hotels, including preferences, complaints, demographics.
- Having guest histories allows the hotels to recognize customers, cater to their preferences, and track things like stay statistics and rates.
- Managing customer information well can improve customer loyalty and service while providing business insights from customer data.
- Collecting guest feedback and preferences takes an investment in systems to capture and share this data, but can provide benefits if used to enhance the customer experience.
Knowledge management 1
Knowledge management in the hospitality field involves capturing employee expertise and sharing it across the organization to reduce mistakes and onboarding time for new employees. This requires efforts from training departments and managers to create easy-to-use knowledge sharing systems. Over time, knowledge management can help hospitality organizations create new products and services more efficiently, respond faster to customers with higher quality service, and retain top talent. The future of hospitality will require a focus on customizing the guest experience based on gathered customer data and knowledge shared across departments.
Mentoring part 1
This document discusses mentoring and job shadowing programs in the hotel industry. It defines mentoring as a relationship where an experienced employee serves as a counselor and teacher to a new employee, guiding them and helping them learn tasks. A mentor is a wise counselor who can help guide a new employee. While mentoring is sometimes informal, formal programs through structured relationships between mentors and protégés can help new employees integrate more effectively and develop leadership skills. The goal of mentoring is to help less experienced employees grow under the guidance of more experienced mentors who impart knowledge and skills.
Job shadowing & mentoring part ii
1) Mentoring involves an experienced person assisting and advising a less experienced person, based on a Greek mythological origin. A mentor guides a protégé in their career and development outside a normal work relationship.
2) When selecting mentors, organizations should choose individuals with knowledge and a positive attitude who are respected within the organization and can influence others positively.
3) A good mentoring program matches mentors and protégés, sets clear goals, and provides guidelines for the relationship and assessment of the program's success over time. Regular review of matches and mentor/protégé feedback is important.
Improving market share noshir marfatia
This document discusses strategies for improving market shares in the hotel industry. It identifies three types of companies and explains key concepts like competitive strategy, strategic planning, target marketing, and developing a marketing strategy. It then outlines several marketing strategies that can be used to increase market shares, such as price discounting, product proliferation, and distribution innovations. Finally, it discusses strategies for market leaders, challengers, followers, and niche players and how hotel chains, management companies, and independent operators can improve their market shares.
Hrd by pervin ghanni pps
The document discusses the costs associated with not properly training employees. It provides an example where an untrained steward serves meat to a vegetarian guest, causing issues that cost the restaurant over Rs. 785 in salaries and lost business. It notes that mistakes from untrained employees could cost thousands more each year. The document advocates training employees on their responsibilities from day one to prevent issues like theft, absenteeism, and insubordination. Proper induction and ongoing training for both new and existing employees is important to motivate staff and ensure ideal performance.
Housekeepingmanagement
This document provides an overview of housekeeping management at The Oberoi hotel in Mumbai. It outlines their mission to grow as the benchmark department through innovation and excellence. Their vision is to have the best practice department with recognized people, continuous training, excellent communication, and emotional connectivity. It describes their focus on high quality products, right people and processes, training, welfare, outsourcing management, and laundry/linen room operations. The goal is to create a professional, productive and enjoyable work environment.
Hotel valuation stephen rushmore
The document discusses three approaches to valuing a hotel: the cost approach, sales comparison approach, and income approach. Under the cost approach, the hotel is valued at $22.5 million after accounting for land value, building costs, furniture/equipment, and depreciation. The sales comparison approach analyzes recent hotel sales and adjusts for differences in amenities to value the hotel between $90.1-90.3 million per room. The income approach capitalizes net operating income of $2.45 million at a rate of 10.9% to value the hotel at $22.5 million.
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- 2. Factors Affecting Food Cost Ordering Receiving Storing Issuing Preparation & Cooking Serving Other
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- 4. Receiving Inspect for condition & quality Check the count, weight, specification (scales accurate?!) Verify against purchase order Keep receiving area clean & uncluttered Limit access to the receiving area Train the receiving person to be responsible Bill, challan, credit memo must accompany receipt Store deliveries promptly, especially perishables
- 5. Storing Is method & place of storage appropriate for each item? Is it secure from pilferage? Are shelves strong enough, ventilated & easy to clean? Are items stored in temperature appropriate conditions? Are items dated for receipt? Is the storage area orderly, well organized & clean?
- 6. What is issuing based on? (indents, requisitions, verbal) Who has access or authority to issue or take things from the stores or refrigerators? Are issues being in appropriate quantities & times? Is there a relationship to volume or reasonable par stocks? Are issues being accounted for? Are issues being made to the appropriate cost center? Remember, “First in, first out” Issuing
- 7. Preparation & Cooking Accurate butchery and prep - control your yields (trimmings, wastages) Cross-utilization of ingredients & trimmings in other recipes Hygiene of prep & cooking area, handling, holding of prepped items - minimize spoilage Document accurately your recipes and follow them Photograph the end product Are you prepping, producing, cooking too much? Are you following recipes and procedures accurately? Are portion sizes correct?
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