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March 8, 2021

Brain Structure and its Functions

This assignment deals with the concepts related to the process of accreditation in academic institutions. The initial chapter describes the types of accreditation, various norms for the accreditation, the goals and objectives of the accreditation process and also the guidelines specified by the government for getting accredited.
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September 29, 2020

Developing an Organizational Culture in a Hotel

The profession of hotel management is one of the most challenging occupations in the hospitality industry. The success of a hotel manager in the hospitality industry is determined by many specialized skills such as planning, communicating, decision making, recruiting, delegating and knowledge. A successful hotel manager’s main objective is to be able to achieve the highest level of service and the highest profitability. But before any successful hotel manager can develop and create this strategy, a manager must understand how organizational culture in a hotel is developed.
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August 25, 2020

Customer Satisfaction in Hospitality Sector

Satisfying the customer is a never--ending process. The aim of satisfying customers is to retain them, as customer retention directly reflects on the hospitality industry’s profit. Though most businesses have a good coordination between customer satisfaction and customer retention, the rate of retention may be influenced by high market competition, lack of differentiation among services/products, lack of interest among customers about that service-/-product and lack of involvement among customers about that service/product.
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July 23, 2020

Bistro Cafe – Case Study

1. ANALYSIS Avalon is a café bistro, which is in the business and cultural center of Sheffield. ´Bistro` means a place where people can get together and have either a cup of coffee or soft drinks or fruit juices along with hot and cold food. The operation of the bistro is limited to lunch and dinner and it also offers a take-away service. It is important to analyze the Stakeholders of the café. Owners. Avalon is a private limited organization. It consists of three equal partners, who form the Board of Directors and all of them have control of the company.
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July 13, 2020

Suggestions for Upgrading the Famagusta Tourist Area (2019)

Our Cyprus has been for a decade now, Member of the great European family, while simultaneously experiencing both competition and the necessity to safeguard The quality of the services offered in the tourism sector. We are therefore called upon to address these new realities with determination, ready to make radical changes and improvements with the aim of fully concluding with the requirements of the European Community.
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July 13, 2020

Cook – Chill Production System

Cook-chill is the method of taking cooked food, rapidly cooling it to a temperature of 4˚C, then holding the food at this temperature. The major difference between cook-chill and conventional cook-serve system is that cook-chill production files an inventory for future use where as cook-serve is intended for immediate use and distribution.
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July 13, 2020

Energy Environemntal Program in Hotel

This study examines the concept of energy environmental management which explains and analyzes the steps that the Iliada Hotel uses to make it part of its daily operation. There are four basic steps to implement the program. These steps are: Motivation of the Staff, Planning Action, making it happen, and Reviewing Progress.
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July 13, 2020

Food Poisoning Outbeak in a Hotel

This assignment analyses a case scenario, which is based on a food poisoning outbreak. This incident took place in the Iliada Hotel. Then, the hotel management called the local health department to investigate the outbreaks. The health inspectors determined that the chicken had been baked in the kitchen’s oven not in the proper temperatures and served to the guests.
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July 13, 2020

How Productiviry is Monitored in a Hotel

The aim of this assignment is to show how productivity is monitored at the Iliada Hotel. The hotel management uses a variety of productivity management criteria, which are explained, evaluated and criticized in this study. It is important for the operations of the hotel to be efficient and effective, to measure the productivity of employees.
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July 13, 2020

ISO 9000

Nowadays, customers are the main concern in the hotel industry. The hotel management must meet their needs and wants in order to have a successful hotel operation. A crucial factor, in this competitive environment, is to provide the customers with quality products and services. The hotel management must adopt the following quality standards: service, hygiene, safety, guest courtesy, and protection of the environment.
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July 13, 2020

Kitchen Planning and Operation

This assignment is about how to design in food service industry the most basic part, which is the kitchen. The main concern for any manager in planning and design kitchen is that of hygiene and is that of cross contamination. However, the construction and materials used in the preparation storage and cooking areas are important in reducing the risk of contamination.
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