franchising in hospitality. What are the trend and benefit of such grouping Franchising as a concept can be characterized as one that has been subject to a wide range Of definitions resulting in a great deal of confusion. Franchising can almost be viewed as a stream of literature in its own right. http://hotelmarketing.com/index.php/content/article/top_10_hospitality_industry_trends_for_2012 The upcoming year is projected to be a better and brighter one for the hospitality industry‚ but what are
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out of producing product A into producing product B. our analysis simple we consider an economy that produces only two products‚ A and B (see Fig. 2.1). Imagine that all of an economy’s resources‚ such as land‚ labour and capital‚ were used in industry A. Then Q0 of A would be
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The Encarta World English Dictionary defines catering as‚ “to provide what is wanted or needed in a particular situation or by a particular group of people; to provide food and drink for a social or business function” (Encarta Dictionary‚ letter C.) Catering an event is something that is very important‚ not only within the job‚ but throughout the process of training. In fact‚ without proper training‚ one may lack set of skills that can stop an individual from achieving success at customer satisfaction
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ensures the highest standards of food safety - from the port to the plate. We would like the system to be so comprehensive and appealing that others are encouraged to use it as a model. Our vision will become a reality only when the government‚ food industry‚ service providers‚ educational and research organisations and the consumers collectively commit to work together and apply sound principles of food safety based on science and research. We have begun the process by promoting a positive food safety
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Situational Leadership in Hospitality If one look at the nature of the hospitality industry‚ it is serviced-base‚ it is labor-intensive‚ it is renowned for its high staff turnover and labor diversity in term of age‚ culture‚ and background; one may conclude that the industry is all about people. When people become the most valuable asset of an organization‚ simply managing them is no longer sufficient to compete in today’s challenging business world. Leadership has become the new key operative word
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available from countries such as India‚ Pakistan and the Philippines Dubai has now managed to transform it self into a Hospitality and Tourism Centre in the Middle East. The major trend in the job market place in Dubai has therefore been in favour of the tourism and hospitality industry (Collins‚ 2007). In other words‚ there are more and more jobs available in the particular industries as tourism increases exponentially each year. More over with recent expansions to their international airport‚ and
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of service quality The Gap model of service quality was developed by Parasuraman‚ Berry and Zeithaml (1985)‚ and more recently described in Zeithaml and Bitner (2003). It has served as a framework for research in services marketing‚ including hospitality marketing‚ for over two decades. The model identifies four specific gaps leading to a fifth overall gap between customers’ expectations and perceived service. The five gaps x Customers have expectations for service experiences and they use them
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Environmental‚ Health‚ and Safety Guidelines TOURISM AND HOSPITALITY DEVELOPMENT WORLD BANK GROUP Environmental‚ Health‚ and Safety Guidelines for Tourism and Hospitality Development Introduction The Environmental‚ Health‚ and Safety (EHS) Guidelines are technical reference documents with general and industryspecific examples of Good International Industry Practice (GIIP) 1. When one or more members of the World Bank Group are involved in a project‚ these EHS Guidelines are applied as required
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SERVICE QUALITY IN HOSPITALITY INDUSTRY THROUGH MANAGING THE ‘MOMENT OF TRUTH’: A THEORETICAL APPROACH Deborah Christine Widjaja Lecturer‚ Hotel Management Program‚ Faculty of Economics‚ Petra Christian University Email: dwidjaja@peter.petra.ac.id Abstract: Hospitality industry is one of the service businesses that pays so much attention to service quality as it is the main intangible product that it produces. This short article examines how to manage service quality in hospitality industry through managing
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Competing values in the culinary arts and hospitality industry Leadership roles and managerial competencies Michael W. Riggs and Aaron W. Hughey Abstract: It is important that education and training programmes align with the needs of the professions they are designed to support. The culinary arts and hospitality industry is a vocational area that needs to be examined more closely to ensure that the skills and competencies taught are those that will actually be needed when students matriculate
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