Documenting all NTE Disciplinary Actions related files. Canteen Supervisor Babethskie Canteen and Catering Services First Philec Solar Corporation FPIP‚ Sto.Tomas‚ Batangas May 18‚ 2010- December 2010 Duties and Responsilities: * In- charge for the over-all operation of the canteen * Staff Management and Menu Management * Food Inventory Baking Bugs Researcher/Marketing Assistant/ Catering Staff 2710 Limcaoco Subd.‚ Cabuyao‚ Laguna Duties and Responsibilities: * Marketing research
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The brand name for over 75 special products that combine freshness with fragrance‚ Kaula comprises a variety of spices‚ frozen and dry foods. This new venture from the Golden Group of Companies that introduced brands such as Golden Concept Catering‚ Fresh & More Hypermarkets‚ Fresh Food Restaurant and so on is being marketed across the GCC by KRC International. This new range of the best of food products is fast becoming a big sensation among the people who savour taste and health above everything
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employee catering‚ or private clubs. The general market includes but is not limited to hotels‚ fast foods‚ vending machines‚ pubs‚ amongst others. Non-commercial operations are establishments where meals and snacks are prepared / served as an adjunct‚ supportive service to the primary purpose of the establishment. For example: hospitals‚ schools‚ and prisons. These may also fall under the subsidized category of either private or public ownership which may include employee catering or institutional
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Food Operations Bars Stewarding Department Catering Department Room Service/In-Room Dining Trends Introduction to Hospitality Fifth Edition John Walker Copyright ©2009 by Pearson Education‚ Inc. Upper Saddle River‚ New Jersey 07458 All rights reserved. Food and Beverage Management • The director of food and beverage reports to the general manager and is responsible for the efficient and effective operation of the following departments: – Kitchen/catering/banquet – Restaurants/room service/minibars
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MGMT 2130 CASE ANALYSIS Exam Winter 2015 STUDENT NAME:________________________________ I.D.#_________________ INSTRUCTIONS: No electronic devices of any kind are permitted during the exam. Make sure your cell phone/pager is turned off and kept out of sight. If you have a question or have to go to the bathroom‚ raise your hand. Answer all questions in the exam booklet. Time: 60 MINUTES Part Mark Received Section I / 12 Section II
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THE NATURE OF HOSPITALITY SECTOR AND WHAT IMPACT IT HAS ON THE GLOBAL CULTURE Introduction Hospitality is considered as a major industry contributing economically in most of the countries around the globe and it is growing rapidly these days. Hospitality is often related to places that cater services to people‚ such as hotels‚ restaurants and so on. The early view of hospitality defined as ‘the art or practice being hospitable; the reception or entertainment of guests‚ visitors or strangers‚ with
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Kudler Fine Foods Marketing Strategy and Tactics Paper In 1998 Kathy Kudler (owner)‚ opened a gourmet food establishment with an ideal image of starting a business which provided the freshest ingredients as well as cooking instruments for individuals cooking benefit. Due to the company’s success Kathy has moved forward with expanding business. Business additions include three locations. Within the companies continued success Kudler’s foods continues to improve‚ provide and expand services to improve
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management practices and problems of MSU- Marawi City towards catering services Statement of the Problem This study will deal with the risk management practices and problems among 5th street catering establishment. Specifically; it will answer the following questions: 1. What is the demographic profile of the MSU-Marawi City catering services in terms of: 1.1. Location of Business 1.2. Operating capital 1.3. Types of catering services offered 1.2. Personal 1.2. a. Age
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the hazards and controls required in your business for yourself. This example risk assessment applies to food preparation and food service areas (restaurants‚ cafés‚ sandwich bars‚ pubs‚ takeaways or hotel kitchens). Setting the scene The catering manager carried out the risk assessment in this café. The business employs five permanent staff working a variety of shifts to prepare‚ cook and serve food. A young person under 16 helps on a Saturday to serve food and load and unload the dishwasher
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Business Plan for Grab-N-Go Snax I. Table of Contents I. Table of Contents....................................................................................................1 II. Executive Summary..............................................................................................2 III. Qualifications………...........................................................................................3 IV. Products and Services...........................................................
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