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WE HOTELIERS

Smile before you say hello

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Latest Activity: Oct 26

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Comment by Shahzada Fahad Sohail on December 20, 2011 at 10:30

why cafeterias are important in a college/University? and What are the important features of these cafeterias?

Comment by Shahzada Fahad Sohail on December 1, 2011 at 0:01

Hello

This is Fahad here. I have completed my study in Hospitality Management and now a days i am in Dubai for looking job in any hotel. so anybody would help me in this regard? I am here on visit basis and my visa is going to expire on 8th December so quick response is appreciated.

Regards

Fahad

055-1133214

sohail_ideal@hotmail.com

Comment by Deep Kumar Gupta on November 30, 2011 at 13:39

Inviting applications for FOA, FOE and Asst.Manager Sales at Aditya Hometel, Hyderabad- A Sarovar Hotel. Interested Candidate can forward their CV on Email:- gmahh@sarovarhotels.com

Comment by VINEETH . T on November 29, 2011 at 18:51

Immediate Requirement @ UAE

Waiters / Waitress
Housekeeping Attendants
Front Office Assistants for various hotels in UAE, having experience in 5 star hotel.
Forward UR CV with photo, passport copies, experience certificate and expected salary to - ghoteljobs@yahoo.com

Comment by shehzad anwar on October 12, 2011 at 22:02

hey n salam to all my respectable seniors plz accept me in ur group thanks shehzad

Comment by Sirajuddin Khan on October 11, 2011 at 15:31

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Comment by Abbas Abbas Ahmed Mohamed on October 4, 2011 at 19:21
The objective of any food & beverage business is to generate satisfied customers aup-sell and cross-sell to reach the highest gross operating income (GOI) possible.
Now take a step back to get the big picture of the entire process. Indeed, a high GOI will reveal
a high performance level in terms of sales but does it reflect good management principles? Not
necessarily so—the ultimate indicator of performance is the net operating income (NOI) which
is by definition income less costs.
Starting from this premise, an efficient manager will encourage sales and control costs related
to daily F&B operations. Controlling costs requires basic principles such as inventory
management, recipe calculation, food cost computation, menu engineering and costs analysis.
In other words, “If you can’t measure, you can’t manage it”.
Learning Methodologies
Lecture-discussions, individual and team exercises
Learning
Comment by Abbas Abbas Ahmed Mohamed on October 4, 2011 at 19:15
The objective of any food & beverage business is to generate satisfied customers and to
maximize revenues and profits. General managers and F&B managers will always encourage
their teams to up-sell and cross-sell to reach the highest gross operating income (GOI) possible.
Now take a step back to get the big picture of the entire process. Indeed, a high GOI will reveal
a high performance level in terms of sales but does it reflect good management principles? Not
necessarily so—the ultimate indicator of performance is the net operating income (NOI) which
is by definition income less costs.
Starting from this premise, an efficient manager will encourage sales and control costs related
to daily F&B operations. Controlling costs requires basic principles such as inventory
management, recipe calculation, food cost computation, menu engineering and costs analysis.
In other words, “If you can’t measure, you can’t manage it”.
Learning Methodologies
Lecture-discussions, individual and team exercises
Learning
Comment by Abbas Abbas Ahmed Mohamed on October 3, 2011 at 16:18

Smile as you go.

 

Comment by Manzoor Ahmad Najar on September 28, 2011 at 23:44
LOOKING FOR TO CHANGE THE CURRENT COMPANY. ANY BODY REQUIRED THE POSITION OF FOOD & BEVERAGE COST CONTROL'S POSITION CAN CONTACT ON +971566537414
 

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