Hotel Management Studies

July 23, 2020
Bistro Cafe - Case Study
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.
July 13, 2020
Cook - Chill Production System
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.
July 13, 2020
Energy Environemntal Program in Hotel
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.
July 13, 2020
Food Poisoning Outbeak in a Hotel
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.
July 13, 2020
Food Poisoning Outbreak in a Restaurant
Food Poisoning Outbreak in a Restaurant
This assignment is about a food poisoning outbreak. Approximately 100 guests who attended the previous night the dinner became ill. Most of the guests presumed that they were ill because they had a chicken dish which was prepared and served by the Eleni Restaurant.
July 13, 2020
Developing Organizational Culture in a Hotel
Developing Organizational Culture in a Hotel
The profession of the Hotel Manager is one of the most challenging occupations in the hospitality industry. The manager’s main objective is to be able to achieve the highest level of service demand by guests and the highest profitability demand by a hotel company. So, the manager must understand how the organizational culture is developed in a hotel.
July 13, 2020
How Productiviry is Monitored in a Hotel
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.
July 13, 2020
ISO 9000
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.
July 13, 2020
How Personnel's Productivity is Monitored in a Restaurant
How Personnel’s Productivity is Monitored in a Restaurant
Productivity of the employees is one of the most important factors in determining the labor cost. Therefore, food service managers must focus on employee’s productivity. Managers must evaluate an individual’s achievements and the quality of his or hers work.
July 13, 2020
PIZZA INN - Competitive Action Plan
PIZZA INN – Competitive Action Plan
The objectives of this study are to give a bird’s eye view of the Cyprus Pizza market and to explain the new Pizza Inn strategy. The Pizza Inn management developed a business and marketing plan aiming to capture an additional 8% market share within an 18-month period.
July 13, 2020
Establishment of PIZZA INN in Cyprus
Establishment of PIZZA INN in Cyprus
Pizza Inn is an American corporation engaged in the operation of Pizza Restaurants and Pizza Delivery outlets. It is one of the major Pizza companies ranking third in the USA after Pizza Hut and Little Caesar’s in terms of number of dine-in outlets.
July 13, 2020
Restaurant Planning and Operation
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.
July 13, 2020
Kitchen Planning and Operation
Restaurant Planning and Operation
To create a better image around the southeast of Cyprus I have considered establishing a Greek - Cypriot restaurant, featuring the delicious and wonderful atmosphere of the Island of Aphrodite, Cyprus. To accomplish this, important role plays the menu planning for one restaurant.