Section FOOD & BEVERAGE SERVICE 1 For Hospitality Training Program- Dolphin Hotels Limited S t u d y G u i d e a n d ke y notes FOOD & BEVERAGE SERVICE Study Guide and Key notes Developed by ©2005 Training and development department Dolphin Hotels Limited‚ Ramoji Film City F O O D & B E V E R A G E S E R V I C E The Hotel Industry – Introduction Definition and Origin of the Hotel Industry H otel is defined as “A place where a bonifide traveller can receive
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Part A After-TAX Cost Debt O’Grandy Apparel Company can calculate the after tax debt cost using YTM (CP + (FV-Nd /n) / FV +Nd /2) *2. Cp is (0.12/2) * 1000= 60 Semi-annually Fv is 1000 Nd is 995 – (0.025* 1000) = 970 N is 20*2 because it is semi-annually then you have to use Kdt= Kd+ (i-T) .The tax bracket is 40 percent. Now we can have the after tax debt when it is equal or smaller than $700000 Kd ( 1-T) = 0.1249 (1-0.4)= 0.07494. If it is more than $700000 it will be KD (1-t) = 0.18(1-0.4)
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Kraft Foods Inc. - 2009 Case Notes Prepared by: Dr. Mernoush Banton Case Author: Kristopher J. Blanchard A. Case Abstract Kraft Foods Inc. (www.Kraftfoodscompany.com) is a comprehensive strategic management case that includes the company’s calendar December 31‚ 2008 financial statements‚ competitor information and more. The case time setting is the year 2009. Sufficient internal and external data are provided to enable students to evaluate current strategies and recommend a three-year
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1. What is the Guest – Innkeeper Relationship? An innkeeper owes certain duties to those who use the hote’s facilities - Right to be Received. If propery is stolen‚ te extent of the hotel’s liability will be directly impacted by whether or not the property owner is a guest. A hotel owes a duty to guests but not to others who refeain from insulting or humiliating them - Right to be entertained The outcome of many lawsuits turns on whether or not the plaintiff is a guest. 2. Who is
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Food and Beverage Service Training Manual Preface This training manual is meant to be a guide to all hotel personnel in food and beverage service who are involved in the day-to-day training of staff either part-time. Furthermore‚ it ensures a uniform system of training inputs. It also acts as a self-study guide to any individual who wishes to develop himself/ herself in the vocation of a waiter or restaurant supervisor. The book was developed after understanding the problems that personnel
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------------------------------------------------- Subject: Food and Beverage Operations II Serial No.72365J Test No.1 Edition: 2 Question 1 This means that liquor outlets can refuse entry and alcohol to any member of the pubmic without giving a reason. Question 2 * People orientated – beverage managers must be comfortable leading their employees and working with the public. a manager is expected to walk the floor and talk to patrons. * Honesty – in some cases beverage manager’s work for the owner of the establishment
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Industry Averages and Financial Ratios Paper: Microsoft Corporation Team A: Chris Brooks‚ Elsa Gutierrez‚ Christina Perez‚ Jose Villarreal Kristen Walker‚ and Thomas Woodard FIN/370 Ruth Smith March 30‚ 2015 Financial management is important for any successful business. Good financial management requires proper planning and keeping up with the conditions of the business’ finances situation through ratio analysis and other performance measures. These analysis are done to ultimately keep up with
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Assessment criteria 1.4 justify the suitability of systems for particular food and beverage outlets. System of suitability of particular food items:- Batch cooking is used in hotels‚ restaurants‚ banquets‚ conference and meetings‚ events‚ night clubs‚ bars and cafes. The restaurants serve the food in table service and the menu is an a la carte. Call order is used in cafes‚ pubs‚ bars and night clubs. The foods are served as table service‚ counter service and plate service; it is an a la
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roster 2. Stock / inventory recording 3. Ensure proper team work among member of staffs and also team coordination 4. Act as a line manager in the absence of the manager. 5. Other functions Roles at work As a section coordinator assigned to the Hot food on the move /bakery section in the store‚ which duty is to make sure that desired target of sales‚ customer
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BSA/500 Calculate Financial Ratios Riordan Manufacturing’s Calculated Financial Ratio Current Ratio The current ratio is the measure of the degree to which current assets cover current liabilities. A ratio of more than one suggests that it can pay most of its debts at that point in time. The ability to effectively turn products into cash is a good sign of a company ’s financial state. Current assets $14‚589‚092.09 * $14‚643‚456.43 * Current liabilities $6‚974‚094 $6‚029‚696 Current
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