TABLE OF CONTENTS I. INTRODUCTION A. Name and General location B. Hotel Philosophy C. Ownership/Management D. Organizational Chart E. Facilities‚ no. of F&B outlets‚ name and type II. DISCUSSION OF FINDINGS/ANALYSIS/RECOMMENDATIONS A. Areas of concern 1) Organization Structure 2) Operation Systems and Procedures 3) Facilities‚ Equipment‚ etc. 4) Manpower – scheduling‚ work method‚ styles of communication 5) Work atmosphere‚ inter – personal relations lay-out‚ ventilation‚ color scheme of office
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CELTA written Assignment 3: Language Skills Related Task Section 1: chosen text For this assignment I have a chosen a text which is an interview with celebrity chef Jamie Oliver‚ called ‘Interview with Jamie Oliver: I’m a big fan of chillies’‚ by Nandy Priyadarshini‚ published on DNA India website (http://www.dnaindia.com/lifestyle/report-interview-with-jamie-oliver-im-a-big-fan-of-chillies-1897063). The level of students for which the article and tasks are intended is intermediate. I think students
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Executive Summary As a Hospitality Industry Consultant‚ I have been selected to solve Café Hip’s problems. In this report‚ I address the problems at Café Hip‚ power issues between the executive chef Ritchie Gravy and the food and beverage (F & B) manager Michelle Cook and how might playing with the power structures affect Café Hip. Analyzing the information provided by Café Hip‚ there is a way out suggestion given for neutralize Ritchie’s power without effecting performance‚ using teamwork‚ teambuilding
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Antonio Hewlett November 23‚ 2014 Being a Chef is harder than what it may seem and especially a chef who has to run a full kitchen as well. It is time demanding and a very hectic profession to be in but it is also a career I am very interested to be in. I love cooking and preparing exotic meals. There is an endless possibility of recipes that can be combined and put together to make a fantastic creation and it is when I am at the happiest. A chef must know a few of the basics of cooking like
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The next time a restaurant kitchen delivers a complex meal to the dining room‚ deftly timed and executed‚ consider the fact that this military precision is no accident. The traditional system of kitchen structure -- the brigade led by the chef -- has venerable roots in European military organizations. From the 14th century on‚ traveling armies had to be fed; cooks were selected from among the ranks. During peacetime‚ rulers set up tournaments to keep their warriors prepared for future battles;
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Taste of Success Actions speak louder than words. That is what English chef Jamie Oliver believes. Talking about how to make fine food was not enough. He wanted to open a restaurant. Saying that all young people can succeed was not enough‚ either. He wanted to give them a way to do it. Oliver named his restaurant Fifteen for the 15 young people from the streets who would work there. The restaurant became a kind of school. The chef taught his "students" all about fine food. He took them on field trips
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in the campus of Yale University in Connecticut‚ which was moved in 1972 to New York. What Does ‘Chef’ Mean Chef is a French word‚ which means ‘chief of head’ but is used generally to refer to a person who cooks. However‚ in the cooking industry a Chef is usually the head of the kitchen‚ he/she sets the menus and supervises how they are cooked. The ranks in the kitchen go as follows: Executive Chef – Is the one in charge of the kitchen‚ menus‚ provisions and overall food taste‚ appearance and
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is one of the first things you learn in culinary arts; knowing the proper cutting techniques. Something I didn’t know about Culinary Arts was that a Pastry Chef is the number one culinary careers. Pastry Chefs are skilled in the making of pastries‚ desserts‚ breads and other baked goods. I Chose Culinary Arts because I always aspired to be a chef since I was a child. I’ve always wanted to start my own restaurant or little bakery to show off my culinary skills. (My FootPath) Culinary Arts started off
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brand that is aimed at chefs and the catering trade. This is called the ’foodservice’ sector. Market research Nestlé found that sales of the Maggi brand had decreased. This was because the product was seen as old-fashioned. Nestlé market research found that the public wanted ’fresh’ whilst chefs wanted a high quality product but where some of the work had been taken out of it. Chefs fit into four main market segments. These are: * top chefs‚ who invent and set new trends * chefs who aim to impress‚
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CASE STUDY ON MICHELANGELO’S By Chew Chia Wen‚ Gayle Ang Ru-Ching‚ Irene Tok Ling Ling & Siw Lee Fang (A) Case Study Framework Background The people behind the successful Michelangelo’s are Mr. Michel Hadley and Mr. Angelo Sanelli. Michelangelo’s‚ which is situated at Holland Village‚ 44 Jalan Merah Saga‚ 01-60 Chip Bee Gardens‚ is a crowd-drawer every night. It was opened in Sept 15‚1995 and has since bagged several awards. (refer to Appendix 3 for the list). Michelangelo’s serves Australian-Italian
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