Hotel Yield Management
Hotel Yield Management A technique based on supply and demand used to maximize revenues by lowering prices to increase sales during periods of low demand and raising prices during periods […]
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Hotel Concierge
Hotel Concierge Hotel Concierge is a section under front office that assists guests by performing different services such as making reservations, booking transportation’s, arranging for local visits, recommending sightseeing spots,
Laundry Operation in Hotel
Laundry operation in Hotel In any hotel establishment , a lot of dirty linens accumulates in the various units and departments . It is essential to ensure a continuous supply
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Employee Involvement
Employee Involment And Participation in Hotel HR Planning & Development Employee involvement is concerned with measures which are introduced by management to optimize the utilization of labour whilst at the
Training and Development
Training and Development for Hotel HR Training and development in Hotel is very necessary for an employee’s growth in the workplace. It is an essential part of Human Resource department
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Recruitment and Selection
Recruitment and Selection for Hotel HR Planning & Development Recruiting and selecting people to fill new or existing positions is an important element of human resource activity in all hospitality
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Qualities of a bakery professional
Qualities of a bakery professional Here in this article we will discuss about the various must have include qualities of a bakery professional . Positive attitude towards the job In
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Work Schedule | Duty Roaster
Work Schedule and Duty Roaster for Hotel Industry A work schedule is a document that list the actual task to be carried out by an employee in an particular shift
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Job Analysis | Human Resource
Job Analysis : Human Resource, Concept, Uses and Process Job analysis is the process of determining that what knowledge each employee needs , what task the employee needs to perform
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Culinary Terms E
Culinary Terms E #Eclair : Choux pastry filled with custard or creamand coated with chocolate. #EMINCE : Cut fine. #Entree : A dish served in the first part of a
