ABERDEEN CITY COUNCIL Agenda Item 3.2 COMMITTEE DATE DIRECTOR TITLE OF REPORT REPORT NUMBER: Corporate Policy and Performance 21 January 2010 Gordon McIntosh Catering Services Review EPI/10/027 1. PURPOSE OF REPORT The purpose of the report to provide the Committee with: (i) A briefing on the outcomes of the best value review of Catering Services that was carried out on following instruction in March 2009. Detail of the recommendations made following the consultancy work undertaken as part of the
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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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Background of the Study The history of catering and of fine cooking trades dates back in the 4th millennium BC. It all started in China but the culture of grand eating and drinking was already important during the prosperous years in old Egypt. However‚ the catering trade only emerged from the commonly practiced hospitality‚ which was always free‚ when the first real hostels and inns were built in ancient Greece. This study will provide additional knowledge for fresh graduates and even present
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Catering potential in your community. This task goes beyond estimating whether you have enough events to cater for in your area and whether you have the necessary drive and flair to stay in the course. You must explore the competition‚ find out about your competitor and see what the market they cover. HARD LOOK at the COMPETITION ▪ Contact your local Bureau of Vital Statistics and Bureau of Records ▪ Check the local newspaper society columns ▪ Organizations – check some
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Learning objectives • Provide a brief overview of flight catering • Identify the periods of crucial development concerning the industry • Understand the implications of the historical development of on-board food service • Identify the key trends in the airline industry C H A P T E R 1 • • • • Introduction to flight catering Flight Catering • • • • • 2 Introduction It is possible to dine in five-star luxury while travelling at 600 miles per hour‚ six miles above the surface of the
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Flight Catering Last Friday on 19 October 2012‚ I was attended a talk about flight catering by Mr. Peter Jones. He start his speech by introduce the flight catering. The flight catering is about airline meal or in flight meal that was served to passenger on board a commercial airliner. Thus‚ the meals are prepared by airline catering services. He also stated that important of sanitary and safety in flight catering. He also tell the objectives of his speech‚ he want to introduce the history of the
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country and the recent boom in catering and hotel industry in India‚ cuisines are no longer confined to their own regions but have overlapped and influenced each other. People living anywhere in our subcontinent can now have the scrumptious cuisines of any other region from the chain of restaurants flourishing all over the country.Over the last decade‚ the catering industry in India gradually gained its impulse with the establishment of numbers of hotel management and catering institutes‚ supply chains
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Airline Catering What is airline catering? Airline catering is a business that provides food service at a remote site‚ specifically airline companies. It involves providing meals for passengers on board an aircraft as well as for restaurants situated at airport terminals. Modern airports have a variety of food and beverage outlets to cater to the increasing number of air passengers. Catering to passengers en route is normally contracted out to a flight catering unit of a reputed hotel or to a
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AIRLINE CATERING PROJECT REPORT AIRLINE CATERING PROGRAMME NAME: B Sc IN HOTEL MANAGEMENT & CATERING OPERATION DECLARATION BY THE STUDENT AIRLINE CATERING Project Report submitted to Yashwantrao Chavan Maharashtra Open University in partial fulfillment of the requirement for the award of Bsc. In Hotel & catering operations programme code V76. I hereby declare that this is my original work and has not been submitted or copied from elsewhere.
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PRODUCTS AND SERVICES OFFERED BY SELECTED CATERING ESTABLISHMENTS IN QUEZON CITY A Thesis Proposal Presented to the Faculty of The College of Hospitality Management Eulogio “Amang” Rodriguez Institute Of Science and Technology In Partial Fulfillment Of the requirements for the Subject CL 104 leading to the degree of Bachelor of Science in Hospitality Major in Cruiseline Operations by Patricia G. Garcia Waldron G. Guino-o Darwin S. Icawalo S.Y. 2014-2015 TABLE OF
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