Demand Forecasting: Forecasting as planning tool, Forecasting Time Horizon, Sources of Data for Forecasting, Accuracy of Forecast, Capacity Planning. Production Planning: Aggregate production Planning, Alternatives for Managing Demand & Supply, Mater Production Schedule, capacity Planning, Overview of MRP, CRP, DRP & MRP-II Production Control: Scheduling & Loading, Scheduling of Job Shops & Floor
Shops, Gantt Chart.
Process Analytical Technology
• Hardness monitoring
• Moisture distribution mapping
• Powder drying process monitoring and end point determination
• Capsule content examination
• Particle size monitoring
• Detection of foreign objects in powders
Once the entrepreneur has taken the decisions regarding the product design and
production processes and system, his next task is to take steps for production
planning and control, as this function is essentially required for efficient and
economical production. One of the major problems of small scale enterprises is
that of low productivity small scale industries can utilise natural resources, which
are otherwise lying.
Small scale sector can play an important role, similar to the one played by small
scale industries in other developed countries.
Planned production is an important feature of the small industry. The small
entrepreneur possessing the ability to look ahead, organize and coordinate and
having plenty of driving force and capacity to lead and ability to supervise and
coordinate work and simulates his associates by means of a programme of human
relation and organization of employees, he would be able to get the best out of his
small industrial unit.
Gorden and Carson observe production; planning and control involve generally
the organization and planning of manufacturing process. Especially it consists of
the planning of routing, scheduling, dispatching inspection, and coordination,
control of materials, methods machines, tools and operating times. The ultimate
objective is the organization of the supply and movement of materials and labour,
machines utilization and related activities, in order to bring about the desired
manufacturing results in terms of quality, quantity, time and place.
120
Production planning without production control is like a bank without a bank
manager, planning initiates action while control is an adjusting process, providing
corrective measures for planned development. Production control regulates and
stimulates the orderly how of materials in the manufacturing process from the
beginning to the end.
Production Planning and Control
Objective of PPC
There are three stages in PPC
Classification/Functions of PPC
Benefits of PPC
Limitations of PPC
Production Planning / Operations Planning
Factors determining Production Planning Procedures
Production Planning System
Production Control
Factors Determining PC procedures
Main Functions of Production Planning
& Control Department
Plant Planning & Facility Planning
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
Success methods you can put to use immediately for power and water use, better purchasing and product specifications, more accurate recipes, labour saving and waste control.
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
A complete guide on managing restaurant food costs Posist
Managing restaurant food costs is one of the major aspects of running a restaurant profitably. We have listed the important points that would keep your food costs under control
Planning your Restaurant's Path to ProfitabilityAggregage
Join James Kahler, COO of Full Course, in this new session all about where to spend and where to save when operating and expanding your restaurant for maximum profitability!
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Production control
1. Production Control
The term production means conversion of raw
products into cooked meal or product.
The production control consists of Production
planning and Production control.
Production Planning involves establishing of
criteria so that the standard products may be
produced and served. It consists of following
stages.
3. Volume Forecasting –
Objectives
To predict the choice of menu item by customer.
To facilitate the purchasing of raw material.
To reduce the problem of left over & over production.
To ensure the availability of all the ingredients.
To control the food cost in relation to sales
To enable the food controller to compare between
actual and potential sale and for corrective action to
be taken if necessary.
8. OBJECTIVES OF STANDARD YIELD
To establish a standard for the quantity and number
of proportions obtainable from a specific item of
food.
To establish a standard for comparison with operating
results
To establish an objective method of further
evaluating standard purchase specification.
To establish the standard cost factor for the items of
food.
To assist converting forecast requirement into raw
material requirements.
Acts as double check for the purchasing department.
Aid to menu pricing and food cost control.
9. Percentage of Yield
– Weight after cooking/ Weight before cooking X
100
Edible portion
– As purchased – shrinkage during preparation
Percentage of Shrinkage
• Losses during shrinkage / As purchased X 100
• A.P – E.P / A.P.
11. Standard Recipe
Exact amount of ingredients.
Procedure
Method of preparation
Cooking time and temperature.
Yield and Portion size
Garnish
Cost per portion
Nutritional value.
12. OBJECTIVES OF STANDARD RECIPE
To determine the quantity and quality of ingredient to be used.
To obtain the yield obtainable from a recipe.
To determine the cost per portion.
To determine the nutritional value.
To facilitate balance menu planning.
To facilitate portion control.
It helps in costing of dishes, pricing menus for banquet.
It helps in uniform quality and taste.
Require less supervision.
Less training is required for a newly appointed employee.
Establishes food cost control.
13. Standard Recipe CardIngredient Quantity Unit Cost Total Cost Procedure
Total
Food cost data Output Data Nutritional
Data
Total Per
portion
Total cost No. of portion produced/ Size
of Portion
Fat
Cost per portion Calories
Cooking time Vitamin
Protein
Total preparation time
Garnish
Method of Service
14. Portion Control
Potion controls means controlling the size
of food to be served to each clientele.
The amount of food allowed depends upon
three factors.
15. The types of customer or establishment
The quality of food
The buying price of food.
Fair price for fair Portion
16. Advantage
Customer satisfaction as he/she is receiving the
same amount every time.
Food cost is controlled.
Avoid pilferage by staff.
Over portioning is avoided.
Reduces the amount of leftover.
Helps in indenting.
Helps in reducing wastage.
Less of training is required for newly appointed
staff.