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THE CONE HEADS
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches presentation creation software.
SuccessStory_Cone Heads
1) An Australian company called Cone Heads opened the first international franchise of their hot chip stores in Lahore, Pakistan in 2014.
2) Cone Heads saw success in Pakistan by offering a premium product different than major US fast food brands, and adapting their menu to local tastes by adding spicier sauces and more chicken options.
3) Despite challenges like infrastructure issues and taxes, Cone Heads has continued to expand in Pakistan by establishing trust with local partners, adapting to the culture and market, and leveraging Australia's positive reputation in the country.
Tandooriwala food court 8 july 2014 3
Tandooriwala offers barbecue cuisine cooked in a tandoor oven, detailing their extensive menu options for appetizers, salads, breads, curries, biryanis and more. They describe their experienced chefs, high standards for ingredients, and franchising opportunities. The document promotes Tandooriwala as providing high quality, traditional tandoor cooking across India and globally.
Cash Management
The document discusses restaurant cash management, including controlling revenue, collecting payment from customers accurately, safeguarding funds in a secure location until deposit, and addressing threats from dishonest customers and internal employees. It provides details on properly charging customers, collecting funds, safeguarding cash in a safe, making bank deposits, and deterring threats like walkers and counterfeit money. The overall goal is to establish effective cash management procedures and controls to protect a restaurant's revenue.
Safety education foodcourt
This document summarizes safety issues identified at the Putra Food Court and provides proposed solutions. Several hazards were noted, including unstable chairs, exposed wires, missing plug covers, and improper storage of gas barrels. These issues could lead to injuries from falls or electrical shocks. The document recommends addressing each hazard, such as replacing damaged furniture, properly managing wires, and storing gas barrels safely. The overall conclusion is that renovations are needed to improve safety conditions at the food court.
Restaurant Menu Mgt
The document discusses various aspects of restaurant menu management and planning. It covers different types of menus including a la carte, table d'hote, combination, fixed, and cycle menus. It also discusses menu styles for breakfast, lunch, and dinner. Additional topics include menu items, legal implications, factors influencing menus, and principles of menu planning."
Ccompetencies of a Food Service Professional
The document outlines the key competencies required of food service professionals, including grooming and hygiene, basic etiquette, teamwork, attitude, discipline, and courtesy. Food service workers must maintain high standards of cleanliness and presentation to reflect well on the restaurant. Proper etiquette like greeting guests promptly and attentively is important. Teamwork between kitchen, service, and support staff is essential for an excellent dining experience. Maintaining positive attitudes, following discipline standards, and treating all with courtesy are also vital competencies.
Metro islamabad rawalpindi
The document provides details about the Rawalpindi-Islamabad Metro Bus project, which is constructing a 24 km bus rapid transit system between the twin cities. It discusses the need for the project to address growing population and traffic issues. The summary includes key details about the project scope, costs, construction process, and expected benefits in improving transportation in the region.
Recommended
THE CONE HEADS
This short document promotes creating presentations using Haiku Deck, a tool for making slideshows. It encourages the reader to get started making their own Haiku Deck presentation and sharing it on SlideShare. In a single sentence, it pitches presentation creation software.
SuccessStory_Cone Heads
1) An Australian company called Cone Heads opened the first international franchise of their hot chip stores in Lahore, Pakistan in 2014.
2) Cone Heads saw success in Pakistan by offering a premium product different than major US fast food brands, and adapting their menu to local tastes by adding spicier sauces and more chicken options.
3) Despite challenges like infrastructure issues and taxes, Cone Heads has continued to expand in Pakistan by establishing trust with local partners, adapting to the culture and market, and leveraging Australia's positive reputation in the country.
Tandooriwala food court 8 july 2014 3
Tandooriwala offers barbecue cuisine cooked in a tandoor oven, detailing their extensive menu options for appetizers, salads, breads, curries, biryanis and more. They describe their experienced chefs, high standards for ingredients, and franchising opportunities. The document promotes Tandooriwala as providing high quality, traditional tandoor cooking across India and globally.
Cash Management
The document discusses restaurant cash management, including controlling revenue, collecting payment from customers accurately, safeguarding funds in a secure location until deposit, and addressing threats from dishonest customers and internal employees. It provides details on properly charging customers, collecting funds, safeguarding cash in a safe, making bank deposits, and deterring threats like walkers and counterfeit money. The overall goal is to establish effective cash management procedures and controls to protect a restaurant's revenue.
Safety education foodcourt
This document summarizes safety issues identified at the Putra Food Court and provides proposed solutions. Several hazards were noted, including unstable chairs, exposed wires, missing plug covers, and improper storage of gas barrels. These issues could lead to injuries from falls or electrical shocks. The document recommends addressing each hazard, such as replacing damaged furniture, properly managing wires, and storing gas barrels safely. The overall conclusion is that renovations are needed to improve safety conditions at the food court.
Restaurant Menu Mgt
The document discusses various aspects of restaurant menu management and planning. It covers different types of menus including a la carte, table d'hote, combination, fixed, and cycle menus. It also discusses menu styles for breakfast, lunch, and dinner. Additional topics include menu items, legal implications, factors influencing menus, and principles of menu planning."
Ccompetencies of a Food Service Professional
The document outlines the key competencies required of food service professionals, including grooming and hygiene, basic etiquette, teamwork, attitude, discipline, and courtesy. Food service workers must maintain high standards of cleanliness and presentation to reflect well on the restaurant. Proper etiquette like greeting guests promptly and attentively is important. Teamwork between kitchen, service, and support staff is essential for an excellent dining experience. Maintaining positive attitudes, following discipline standards, and treating all with courtesy are also vital competencies.
Metro islamabad rawalpindi
The document provides details about the Rawalpindi-Islamabad Metro Bus project, which is constructing a 24 km bus rapid transit system between the twin cities. It discusses the need for the project to address growing population and traffic issues. The summary includes key details about the project scope, costs, construction process, and expected benefits in improving transportation in the region.
Marketing for hospitality and tourism chapter 3 marketing and stratigic planning
This document appears to be several pages from a textbook on marketing for hospitality and tourism. It discusses strategic planning processes for companies, including defining stakeholders and their needs, managing processes, leveraging internal and external resources, addressing organizational structure/culture, and outlining growth strategies like market concentration, development, product development, and diversification. It also covers topics like mission statements, goal-setting, portfolio design, market segmentation, targeting, differentiation, and positioning.
Service characteristic of hospitality and tourism marketing
This document discusses service characteristics that affect marketing in the hospitality and tourism industries. It identifies four key characteristics: intangibility, inseparability, variability, and perishability. It then explains several marketing strategies that are useful for service businesses, including managing differentiation, service quality, customer complaints, employee management, and balancing capacity and demand. The overall document provides an outline and overview of service characteristics and how they relate to marketing strategies in the hospitality and travel sectors.
Dimensions of Product & Service Quality
David Garvin defined eight dimensions that can be used at a strategic level to analyze quality characteristics: performance, features, reliability, conformance, durability, serviceability, aesthetics, and perceived quality. Zeithaml, Parasuraman and Berry identified five dimensions customers use to evaluate service quality - reliability, assurance, tangibles, empathy, and responsiveness - and named their survey instrument SERVQUAL.
Food and beverage cost control (2nd edition)
This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
Principles of food beverage and labor cost controls
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
Service Characteristics of Hospitality and Tourism Marketing
The document discusses key characteristics of marketing services, including the intangible and perishable nature of services. It outlines strategies for managing service quality and differentiation, such as exceeding customer expectations, emphasizing physical surroundings, and training employees. The service-profit chain links customer satisfaction to employee satisfaction and business profits. Managing capacity, consistency, and customer relationships are also important.
Customer Service PowerPoint PPT Content Modern Sample
163 slides include: understanding the basics of effective customer service, knowing customer wants and expectations, the 4 steps to super service, what to say and addressing excuses, implementing a program and examining behaviors, 7 practical steps to customer service, performance standards and quality, looking to the future, Q& A's, increasing customer satisfaction, the top ten customer complaints, the five most common customer requests, 4 steps to super service, how to's and more.
Service blueprint
Service blueprints provide a visual map of a service process from the customer's perspective. They show customer actions and touchpoints, as well as frontstage and backstage employee actions and support processes. The key components are the customer actions line, line of visibility separating visible and invisible employee actions, line of internal interaction separating employee actions from support processes, and evidence of service. Service blueprints can be used for new service development, improving reliability, service recovery strategies, and informing various business functions like human resources, technology, marketing, and operations management.
Service tax and vat
Service tax is an indirect tax levied on certain taxable services in India. It is paid by the service provider to the government. Over time, the scope of service tax has expanded to include more services. Its goal is to lower the tax burden on businesses and industry while maintaining government revenue.
The services sector makes up a large portion of India's economy. Imposing service tax on this growing sector allows the government to tax its substantial contribution to GDP. As international trade and manufacturing see reduced tax burdens, service tax helps maintain government revenues. Starting from only three services in 1994, service tax receipts have increased as more services are added.
Service tax is calculated as a percentage of the gross value charged
Food and Beverage Cost Control
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
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Marketing for hospitality and tourism chapter 3 marketing and stratigic planning
This document appears to be several pages from a textbook on marketing for hospitality and tourism. It discusses strategic planning processes for companies, including defining stakeholders and their needs, managing processes, leveraging internal and external resources, addressing organizational structure/culture, and outlining growth strategies like market concentration, development, product development, and diversification. It also covers topics like mission statements, goal-setting, portfolio design, market segmentation, targeting, differentiation, and positioning.
Service characteristic of hospitality and tourism marketing
This document discusses service characteristics that affect marketing in the hospitality and tourism industries. It identifies four key characteristics: intangibility, inseparability, variability, and perishability. It then explains several marketing strategies that are useful for service businesses, including managing differentiation, service quality, customer complaints, employee management, and balancing capacity and demand. The overall document provides an outline and overview of service characteristics and how they relate to marketing strategies in the hospitality and travel sectors.
Dimensions of Product & Service Quality
David Garvin defined eight dimensions that can be used at a strategic level to analyze quality characteristics: performance, features, reliability, conformance, durability, serviceability, aesthetics, and perceived quality. Zeithaml, Parasuraman and Berry identified five dimensions customers use to evaluate service quality - reliability, assurance, tangibles, empathy, and responsiveness - and named their survey instrument SERVQUAL.
Food and beverage cost control (2nd edition)
This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
Principles of food beverage and labor cost controls
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
Service Characteristics of Hospitality and Tourism Marketing
The document discusses key characteristics of marketing services, including the intangible and perishable nature of services. It outlines strategies for managing service quality and differentiation, such as exceeding customer expectations, emphasizing physical surroundings, and training employees. The service-profit chain links customer satisfaction to employee satisfaction and business profits. Managing capacity, consistency, and customer relationships are also important.
Customer Service PowerPoint PPT Content Modern Sample
163 slides include: understanding the basics of effective customer service, knowing customer wants and expectations, the 4 steps to super service, what to say and addressing excuses, implementing a program and examining behaviors, 7 practical steps to customer service, performance standards and quality, looking to the future, Q& A's, increasing customer satisfaction, the top ten customer complaints, the five most common customer requests, 4 steps to super service, how to's and more.
Service blueprint
Service blueprints provide a visual map of a service process from the customer's perspective. They show customer actions and touchpoints, as well as frontstage and backstage employee actions and support processes. The key components are the customer actions line, line of visibility separating visible and invisible employee actions, line of internal interaction separating employee actions from support processes, and evidence of service. Service blueprints can be used for new service development, improving reliability, service recovery strategies, and informing various business functions like human resources, technology, marketing, and operations management.
Service tax and vat
Service tax is an indirect tax levied on certain taxable services in India. It is paid by the service provider to the government. Over time, the scope of service tax has expanded to include more services. Its goal is to lower the tax burden on businesses and industry while maintaining government revenue.
The services sector makes up a large portion of India's economy. Imposing service tax on this growing sector allows the government to tax its substantial contribution to GDP. As international trade and manufacturing see reduced tax burdens, service tax helps maintain government revenues. Starting from only three services in 1994, service tax receipts have increased as more services are added.
Service tax is calculated as a percentage of the gross value charged
Food and Beverage Cost Control
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
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Marketing for hospitality and tourism chapter 3 marketing and stratigic planning
Marketing for hospitality and tourism chapter 3 marketing and stratigic planning
Service characteristic of hospitality and tourism marketing
Service characteristic of hospitality and tourism marketing
Principles of food beverage and labor cost controls
Principles of food beverage and labor cost controls
Service Characteristics of Hospitality and Tourism Marketing
Service Characteristics of Hospitality and Tourism Marketing
Customer Service PowerPoint PPT Content Modern Sample
Customer Service PowerPoint PPT Content Modern Sample