Sample Cover Letter The Virtual Community Group‚ Inc. 17 Park Road Rural Town‚ NH July 1‚ 1995 Jane Smith‚ Executive Director Xavier Foundation 555 S. Smith St. Washington‚ D.C. 22222 Dear Ms. Smith‚ I am pleased to submit this proposal from the Virtual Community Group‚ Inc.‚ requesting an investment of $50‚000 per year over two years from the Xavier Foundation to support our Enterprise 2000 initiative. This grant would provide part of the funds needed for us to train at least
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FOOD AND BEVERAGE IN HOTELS: A RECIPE FOR SUCCESS? It is a very well established fact that independent‚ freestanding Food and Beverage outlets are more successful than their hotel equivalents. There has always been a lot of scrutiny into the monetary role that Food and beverage operations play within hotels and if they are a venture that will compromise the total profitability of the establishment. Hotels‚ right until the 1950’s predominantly generated its revenue from room sales. This all changed
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Contributed January 30‚ 2002 by Sivanesan Sivakaruniam siva@kepland.com.sg Audit Program: Food & Beverage Cost Control Objective: Prepared By Date To ensure food and beverage cost incurred is reasonable‚ properly supported and accounted for. : _______________________ : _______________________ Audit Steps 1. a • • • • • • • • Purchase Quotation Ensure vendors selected are approved by management. Ensure vendor list is periodically reviewed by management. Ensure purchase request is properly approved
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Careers in Lodging and Food and Beverage Industries Andre L. Conyers Professor Darrin Stern HTM 100 There are numerous opportunities for management careers within the lodging and food and beverages industry such as‚ the Front Office Manager‚ Hotel Manager‚ Food and Beverage Manager‚ and the General Manager. The Front Office Manager is responsible for overseeing all front office operations to insure profitability‚ control costs and quality standards ensuring total guest satisfaction. This position
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Food & Beverage Division Organization Chart It also includes some small details for some of the section. Such as: Waiters and waitresses section also include the hostess‚ backland person‚ food runner and so on. The main functions of each individual position are: F & B Director: The food and beverage director is the cohesive force that keeps all departments together. The chief responsibility of him is to operate food and beverage department that satisfies the expectations of the hotel general manager
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THE PURPOSE OF FOOD AND BEVERAGE COST CONTROL 1. The principal purpose of food and beverage planning and control systems is • to avoid excessive costs by reducing waste and other forms of loss to a minimum‚ without sacrificing the quality or quantity of the food which goes to the customer. 2. An effective control procedure will serve other purposes as well: • aid in developing popular menus • aid in improving the quality of the product • aid in pricing
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1 Resistance to Change: A Case Study in the Food and Beverage Department 2 Change is common in an organization and is initiated due to the need to survive and adapt to the changing market. As change is a disruption of routines and what people are used to‚ resistance to change is a common reaction of the change recipients. People resist changes because changes are uncomfortable and require them to adapt to a new way of thinking and doing things. Also‚ people have trouble envisioning how
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McNellys 1 Jordan McNellys Mr. Favero EXP RD&WR Healthy Foods Proposal Around the campus there has been a handful of students making bad choices in the foods they eat.The school do offer healthy fruits and vegetables to the students but they refused to eat them and if they do select these healthy choices to students really decide to eat them and most the time they just throw them in the trash students need to start eating better so they won’t be sluggish throughout the day And won’t be falling
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Introduction Without a doubt‚ food is one of the better things in life. If people didn’t eat‚ they will go hungry. If they don’t eat for too long‚ they will die. If they don’t eat‚ they will miss out on all the great gastronomic experiences that life can bring them. From ages unknown‚ man has realized that to be healthy‚ they have to eat the right foods. According to The New book of Knowledge (S) by Grolier International (1981) on page 330‚ healthy individuals live longer‚ are stronger‚ faster and
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Jullian E. Fontillas Sanitation practices in the Food and Beverage Industry 1) provide appropriate clothing to prevent product contamination. Factory clothing should be hygienically designed to prevent foreign bodies from shedding directly (i.e.‚ lint‚ buttons) or indirectly (i.e.‚ outside pockets from which objects can fall out into product). Whenever possible‚ smocks should not have outside pockets. Many aprons‚ gloves and smocks used in food production are constructed and designed to prevent
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