The document provides an overview of foodservice organization and systems. It discusses menu planning, procurement, receiving, storing, preparation, cooking, holding, delivery and serving of food. It then presents a foodservice systems model and describes the roles and responsibilities within the front and back of the house. Finally, it provides examples of organizational structures for small, large and luxury hotels.
The Sokha Roth Hotel is located right in the bustling center of Siem Reap’s cultural and leisure district, this elegant accommodation is a preferred choice for many. Surrounding the Sokha Roth Hotel are numerous local attractions, 10 minutes by walking distance to the famous Old market, Pub Street, and night market. Additional our hotel is convenience located in the middle distance (10 minutes by car) between Siem Reap International Airport or Angkor Wat, one of seven wonder of the world and other historic temples.
The Sokha Roth Hotel is located right in the bustling center of Siem Reap’s cultural and leisure district, this elegant accommodation is a preferred choice for many. Surrounding the Sokha Roth Hotel are numerous local attractions, 10 minutes by walking distance to the famous Old market, Pub Street, and night market. Additional our hotel is convenience located in the middle distance (10 minutes by car) between Siem Reap International Airport or Angkor Wat, one of seven wonder of the world and other historic temples.
Sales force motivation Designing Territories and Allocating Sales EffortsRavikant Sharma
Sales force motivation Designing Territories and Allocating Sales Efforts ALONG WITH R] factors influencing sales force and how to design sales terriotories
Hotel F&B Case Studies, Examples & Fresh IdeasAaron Allen
Innovative hotel restaurant designs don’t always have to be sweeping in scope. Sometimes the cleverest ones are also the smallest. Here are five tiny hotel restaurants truly maximizing their available space.
THB60-321 PPT Design Concept for Event @ 3/2563Pavit Tansakul
Design a concept for a major event or function
This unit deals with the skills and knowledge required to Design a concept for a major event or function in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCA.CL3.02
Nominal Hours:
35 hours
Element 1: Identify key objectives of event
Performance Criteria
1.1 Clarify key objectives of event in consultation with customer/s and/or key stakeholders
1.2 Identify and analyse key information in consultation with customer/s and/or key stakeholders and other relevant parties
1.3 Identify and analyse factors which might impact on the event
Element 2: Establish concept, theme and format of event
Performance Criteria
2.1 Meet both customer needs and expectations in accordance with organisation standards, policies and procedures and within acceptable time frames
2.2 Develop an overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders
2.3 Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis
2.4 Identify logistical requirements of overall concept, theme and format
2.5 Obtain relevant approval from customer/s and/or stakeholders prior to implementation
Element 3: Prepare a concept plan
Performance Criteria
3.1 Document theme and operational context of the event or function
3.2 Document elements of the total concept agreed to by customer/s and/or stakeholders
3.3 Gain written agreement from customer/s and/or stakeholders
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
8. 2. ก ก F ก ก
2.1 ก F ก ก ก
F
2.2 ก F ก ก ก
Aj. Pavit Tansakul 8
9. 2.1 ก F ก ก ก
2.1.1 ก ก
1. FF ก กF F ก
F (Entry Level Position) ก F ก
ก กF F ก F
2. F (Skill Level Position) F F ก
ก F F
3. F (Managerial Position)
F ก ก F ก ก F F
ก F F ก ก F ก
Aj. Pavit Tansakul 9
10. 2.1 ก F ก ก ก
2.1.2 ก F
1. F ก ก
F ก ก F F
F F F ก ก F
F ก
Aj. Pavit Tansakul 10
11. 2.1 ก F ก ก ก
2. F F ก 3 F
2.1 F ก
2.2 F F ก
2.3 F ก
Aj. Pavit Tansakul 11
12. F ก
F ก
ก ก F
F ก F ก F F F ก
ก F F ก
F F ก
F F
F F F ก ก
F F ก
F F
Aj. Pavit Tansakul 12
13. F F ก
F ก F ก ก F F
F
F F
F F (Exe. Chef / Head Chef)
F F F F (Sous Chef / Assistant Chef / Second Chef)
F ก F F F
F (Steward)
ก F (Dish Washer)
Aj. Pavit Tansakul 13
14. F ก
F F F ก ก F
F ก F F
F F F F F F
F ก F F ก ก
F ก ก F
ก ก F ก ก F
ก ก ก
ก ก
Aj. Pavit Tansakul 14
15. 2.2 ก F ก ก ก
Fก F ก F
ก F ก
F F
1. F ก ก F
2. ก F F กF
F ก ก F F
Aj. Pavit Tansakul 15
17. ก F
1 F ก / F
F ก / F
Front of the House
2 F F ก F ก ก ก F ก กF
ก F
Back of the House
F ก ก ก
3
Front of the House
F F ก F ก ก ก F ก กF ก F
Back of the House
F ก ก ก
Office ก
Aj. Pavit Tansakul 17
18. ก F
1. ก
Office
2. F
Food Production
3. F ก
Foodservice
Aj. Pavit Tansakul 18
20. 2. ก F F ก Food Production
F ก F
F F ก F F ก ก F F
F Fก F F
F F F5 F F
1) F
2) F ก
3) F
4) F
5) F F
Aj. Pavit Tansakul 20
21. 2. ก F F ก Food Production
ก ก F ก F
F F F ก
ก F F F
1. Executive Chef F F
2. Sous Chef F F
3. Chef De Partie F F ก
4. Chef / Cook F
5. Steward
6. Dishwasher ก F
Aj. Pavit Tansakul 21
22. Chef De Parties F F ก
1. Sauté Chef F ก / .
2. Fish Chef F ก
3. Grill Chef F ก F
4. Fry Chef F ก
5. Roast Chef F ก
6. Soup Chef F ก
7. Pantry Chef F ก
8. Pastry Chef F ก
9. Butcher ก F
Aj. Pavit Tansakul 22
23. Classic (French) Organization of Kitchen
Chef
(Executive Chef)
Sous Chef
(Assistant
Executive Chef)
Saucier Potager Poissoner Extremetier Rotisseur
(Sauce, Stock) (Soup) (Fish) (Vegetable) (Roasted Meat)
Grillardin Garde Patissier Baker Tournant
(Broiled Meat) Manger (Desserts) (Bread) (Swing Cook)
(Cold
Foods)
Aj. Pavit Tansakul 23
24. 3. F ก Foodservice
F F F F
ก ก F F F F Fก
ก F F ก
F ก F ก F F
ก ก
ก F F
Aj. Pavit Tansakul 24
25. ก F ก ก
1. Dining room manager F ก F
2. Head Waiter, Host Captain, Maitre d hotel F ก ก
3. Station head waiter F ก F ก
4. Station waiter ก ก
5. Assistant station waiter F F ก ก
6. Busboy ก - ก F
7. Apprentice waiter ก ก
8. Wine butler, wine waiter, Sommerlier ก ก F
9. Assistant wine butler F F ก ก F
10. Bartender ก
11. Barboy F F ก
12. Trolley assistant waiter ก
Aj. Pavit Tansakul 25
30. Organization of Food and Beverage Service in SMALL Hotel
Hotel
General
Manager
Food and
Beverage
Manager
Restaurant Head
Head Cook
Manager Bartender
Aj. Pavit Tansakul 30
31. Organization of Food and Beverage Service in LARGE Hotel
Hotel
General
Manager
Human Resources
Director of Food
Purchasing
and Beverage
Accounting
Executive Catering Banquet Restaurant Room Service Beverage
Chef Manager Manager Manager Manager Manager
Sous
Chef Head
Bartender
Banquet
Chef
Aj. Pavit Tansakul 31
32. Large Hotel / MGT Position
Hotel
General Manager
Resident (Assistant)
Manager
Human Resources
Director of Food
and Beverage Purchasing
Operations
Accounting
Executive Banquet Assistant Food and
Chef Director Beverage Director
Sous Banquet Restaurant Beverage Room Service Executive
Chef Manager Manager Manager Manager Steward
Banquet Banquet Food outlet Bar
Chef Supervisor Manager Manager
Pastry Banquet Dining Room
Chef Captain Caption
Aj. Pavit Tansakul 32
33. Classic (French) Organization for Dining room Service
Maitre d’Hotel
Captain (1) Sommelier (2) Chef du Trancheur (3)
Chef du Rang (4) Chef du Rang (4) Chef du Rang (4) Chef du Rang (4)
Comis du Rang Comis du Rang Comis du Rang Comis du Rang
Aj. Pavit Tansakul 33
34. Midscale (Casual Dining) Restaurants
Area Manager
Unit General Manager
Assistant General Manager
Kitchen Manager Dining Room Manager Head Bartender
Cook Receptionist Servers Bartenders
Preparation Bus Person Lounge Servers
Assistant
Dishwasher
Aj. Pavit Tansakul 34
36. Three level of management in foodservice operation
1. Management Staff
2. Middle Management Staff
3. Supervisory Staff
4. Operation Staff
Aj. Pavit Tansakul 36
37. Foodservice Industry Operating Practices
Economics, technology, demographics, politics, and
competition impact foodservice operations
Eating divided in two areas of home and foodservice
operators
Increasing numbers eating away from home; many have
never cooked a meal from basic ingredients
Aj. Pavit Tansakul 37
38. Foodservice Industry Operating Practices
Partnerships to provide new cost-effective and
value-added services
Distributors expand to include pre-preparation, menu
development, signature products, customer tracking, and
frequent delivery
Manufacturers developing packaging and presentation
technology
On-site foodservice operators serve variety of customers,
maximize facilities, lease off-hours, develop new menu items
Aj. Pavit Tansakul 38
39. Partnering
Establishes mutual goals and objectives
Builds trust and encourages open communication
Helps eliminate surprises
Enables two parties to anticipate and resolve problems
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40. Franchising
Right granted to individual or group to market company s
concepts
Solves biggest expansion problems people and money
Built on solid concept that is unique
Concept must be market tested
Support services must be provided by franchisee
Computerization of franchise system is required
Aj. Pavit Tansakul 40
41. ก F
ก F
F ก ก ก F ก
F F ก
5
F ก F 5-10
Aj. Pavit Tansakul 41
42. Large Hotel / MGT Position
Hotel
General Manager
Resident (Assistant) Human Resources
Manager
Human Resources
Purchasing 2
Director of Food
1 and Beverage Sale and Marketing 3
Operations
Accounting
Executive Assistant Food and
4 Beverage Director 9
Chef
7 10
Sous Grill Chef Restaurant Beverage Room Service Executive
5 Chef Manager Manager Manager Steward
11 15 16
Chef de parties Pantry Chef Captain Bar
Maitre d’hotel Manager
8 12 13 14
Chef / Cook Server / Wine Butler /
6 Pastry Chef
Waiter
Bartender
Sommelier
Aj. Pavit Tansakul 42