Metric in Hospitality Industry.pptx
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RevPAR is a key performance metric used in the hospitality industry to measure the total room revenue generated by a hotel over the number of available rooms. It is calculated by dividing the total room revenue by the number of available rooms. RevPAR gives hotel managers a comprehensive view of revenue by taking into account both occupancy rates and average room rates. Analyzing RevPAR allows managers to make informed decisions about pricing, marketing, and overall business performance.
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• Making the very best use of product is yield management.
• Therefore, yield management is the management in the terms of maximizing revenue generation and also called as Revenue Management or Revenue Enhancing Technique.
• “The hotel’s aim should be high profit business rather
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- The SHELL model examines the interactions between software, hardware, environment, and liveware (humans) and how mismatches can lead to errors. It is used to analyze human factors in complex systems like aviation.
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This document outlines the key steps in developing an effective SEO strategy:
1) Create a list of target keywords through keyword research tools like Google Suggest. Focus on product keywords and long-tail keywords.
2) Analyze the top organic search results on Google to see what types of content rank well.
3) Create unique, high-quality content that is different or better than what currently ranks. Include hooks to attract backlinks.
4) Optimize content through design elements like graphs, charts, and formatting that improves readability.
5) Continually improve content through regular updates to encourage search engine crawling and indexing while demonstrating site relevance.
media.pptx
Digital media refers to any content that is created, distributed, and consumed using electronic devices and the internet. Unlike traditional media, digital media exists in a digital format, allowing it to be easily accessed, shared, and interacted with online. Key characteristics of digital media include interactivity, accessibility, and sharability. It also encompasses various formats like text, images, audio, video, and interactive content.
cooking terminology.pptx
To cook by dry heat, usually in the oven is known as baking. Grilling outdoors is commonly referred to as barbecuing. These cooking methods involve using dry heat to prepare food without additional moisture.
session5 chapter4 Menu Planning.pptx
The document discusses menu planning for airline catering. It explains that the menu defines the service concept and impacts passenger expectations. Several factors must be considered in menu planning, including dietary requirements, regulations, cultural preferences, and managing inventory. The planning process involves assessing passenger needs and preferences, determining production costs, and proper preparation. Menus are typically arranged in cycles with advantages like familiarity but disadvantages like increased costs. Menu cards provide meal details to passengers. The document also gives examples of western meal types and required catering equipment.
English Score .pptx
The document discusses the British Council English Score, an online English assessment test that students can take unlimited times from anywhere. It provides benefits to students by allowing unlimited attempts to achieve the highest score before printing a certificate, but the score cannot be used for jobs. For schools, it can improve students' English skills if combined with subjects, but the package lacks speaking and writing assessments and has expenses.
session8 chapter6 quality system.pptx
This document discusses quality systems for airline catering. It explains that quality, hygiene, and safety are important considerations for flight catering. A quality assurance system is needed to supervise all stages of food production. Hazard Analysis Critical Control Point (HACCP) and Good Manufacturing Practice (GMP) systems are used to ensure food safety. Key aspects of quality control include proper handling of raw materials, temperature control during cooking and storage, cleaning procedures, and staff hygiene practices.
session5 chapter4 Menu Planning_PDF.pdf
The document discusses menu planning for airline catering. It explains that the menu defines the service concept and impacts passenger expectations. Several factors must be considered in menu planning, including dietary requirements, regulations, cultural preferences, and managing inventory. The planning process involves assessing passenger needs and preferences, determining production costs, and properly preparing menus. Western menus typically include meals like breakfast, brunch, dinner and snacks with specific dishes. Equipment is also needed to serve meals inflight. Overall menu planning is important for the airline catering business.
session3 chapter2 Flight catering system.pdf
Flight catering involves preparing large numbers of meals across many flights in a complex supply chain process. Meals are cooked in large flight kitchen facilities, cooled, packaged on trolleys, and delivered to planes by truck. Used trolleys are then removed, cleaned, and reused. The process involves coordination between airlines, passengers, caterers, and suppliers to ensure the right meals are delivered efficiently for each flight.
Flight catering system.pdf
Flight catering involves preparing large numbers of meals across many flights in a complex supply chain process. Meals are cooked in large flight kitchen facilities, cooled, packaged on trolleys, and delivered to planes by truck. Used trolleys are then removed, cleaned, and reused. The process involves coordination between airlines, passengers, caterers, and suppliers to ensure the right meals are delivered efficiently for each flight.
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