Baderman’s Island Resort has three hotels‚ a convention center‚ four restaurants‚ two gift shops‚ a pro shop‚ and a spa. The Baderman’s marketing department determines to increase Baderman’s market share by introducing the resort to a new generation of internet-savvy potential guests. The aim is to introduce Web 2.0 functionalities such as interface to social networking sites‚ incorporation of videos‚ multimedia‚ wikis‚ blogs‚ and mobile access to their website. After reviewing Baderman’s Island Resort’s
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Baderman Island Resort – 60 Second Television Commercial * Commercial is a condensed version of the 3 minute storyboard. Transitions‚ timing‚ audio‚ video formatting‚ and images will be discussed. * Sound is included for relaxing atmosphere. * Baderman Island Resort features and benefits will be summed up in the 60 second commercial. Commercial Introduction * Commercial will be in Flash (.SWF) and Quicktime formats as to be played on a webpage or TV commercial. * Audio included
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Strengths and Weaknesses of IPO Baderman Island Resort is an independent resort‚ encircled by Kelsey Island. Baderman Island is an all-inclusive resort that offers practically an unlimited amount of fun as well as family activities anywhere from music and entertainment to winding down after a long day for an enlightening relaxation spa session. The resort exhibits many opportunities for expansion but the resort has to decide upon which option is best expansion plan for their business. One of these
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the Food Service Industry * After World War II‚ college and universities provided food service to the students and built separate dining halls for men and women. * Companies set fast food services that competed with food establishments in colleges and universities. * 1865‚ Victor Hugo introduced school feeding at a very minimal cost. * School food service started in Boston School Committee in the United States. It was granted management food service in 1894. * Food services in
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TABLE OF CONTENTS Food Service: A Growing Industry 1 Categories of Food Service 2 Catering and Food Delivery Services 3 Hygiene and Sanitation 9 Design and Layout of the Dining 12 And Working Area Principles of Quantity Cooking 15 Planning Menu 21 Capital Requirements‚ Food Costing and Pricing
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Cook/Chill Centralized Food Service in Corrections By Louise E. Mathews‚ Chief of Food Services‚ San Diego County‚ California‚ Sheriffs Department capacity of 2‚345. In 1989‚ these facilities were holding up to 4‚500 inmates-and the numbers were climbing-giving San Diego the dubious distinction of being the most overcrowded system in the country. To determine more effective ways of handling the increasing number of inmates‚ the county commissioned two external feasibility studies (1985 and 1989)
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FOOD SERVICE CUSTOMER SATISFACTION AND SERVICE STRATEGIES A Research Paper Presented to The Faculty of English Department College of Hospitality and Institutional Management Our Lady of Fatima University-Antipolo Antipolo‚ Rizal In Partial Fulfillment of the Requirements for the Course Hotel and Restaurant Management Villanueva‚ Jean Postrero‚ Rica Nava‚ Juan Francis Cas‚ Byrne Ran Navaja‚ Ireneaus March 2015 Chapter I INTRODUCTION A. Background of the Study During the
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History of Food Service Management Food service industry in action From the street vendors and caterers of ancient Rome to the modern food service industry‚ food service skills have traditionally been taught through apprenticeship. Many colleges offer food service management programs‚ but 66 percent of people currently working as servers and managers hold a high school diploma or less and were trained on the job. Sweeping changes in how food is shipped‚ stored and prepared mean that food service
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highlight a range of current trends affecting the food and beverage manager. It is naturally selective and provides only an initial insight into some of the emerging issues facing the industry. The importance of these issues to different industry sectors and in different countries will vary‚ but the chapter will help you to understand the basics and provide you with a foundation and further details of where to pursue particular issues in more depth. Food and Beverage Management Chapter objectives
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For this assignment‚ I interviewed our building food service worker‚ Ms. Draper. Food service is one thing I am not sure of in the realm of administration. When asked to provide a title for herself‚ Ms. Draper noted she is considered to be a "Food Service Satellite Supervisor‚" she added‚ "They mostly just call me the lunch lady." She described her role as being in charge of meal preparation for the school building‚ ordering food supplies‚ snacks‚ and anything else that is assigned to her. She noted
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