HUMAN RESOURCES SERVICES TASK – 1 NAME – SARBJEET KAUR BATTH STUDENT ID – S8107 TABLE OF CONTENT TASK 1 MANAGE HUMAN RESOURCES SERVICES DEVELOP A HUMAN RESOURCES STRATEGY 1. REVIEW THE CASE STUDY – JKL INDUSTRIES After reviewing the case study on JKL industries‚ the company have a number of human resource issues that need to be dealt with. There are clear human resource requirements that JKL need to put the appropriate strategies for delivering these services. The basic requirements
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that time‚ the one-stop shopping philosophy was still a novel idea to consumers but with the excellent service and quality products it provided‚ it did not take long for Puregold to make its mark in the retail industry. Today‚ it has grown into a giant retail chain with more than 50 stores nationwide. - No. of branches: Over 80 branches nationwide - No. of Employees: 60 employees SWOT Analysis: Strength Weaknesses Opportunities Threats The first one stop establishment that is established at Sta
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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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Management Introduction Introduction to Catering Whenever people gather together for several hours‚ they’re going to require food and beverages. At business meetings‚ coffee‚ tea‚ and bottled water—at the very least—are made available for attendees. Celebratory occasions such as weddings‚ birthday parties‚ corporate gatherings and anniversaries call for special food and drink to complete the festivities. These are all prime occasions for catering. From a meal in a prestigious stadium skybox
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FOOD & BEVERAGE SERVICE The Hotel Industry – Introduction Definition and Origin of the Hotel Industry otel is defined as “A place where a bonifide traveller can receive food and shelter‚ provided he is in a position to pay for it and is in a physically and mentally fit conditioned to be receive‚ “Hence‚ a Hotel must provide food and beverage‚ lodging to travellers on payment and has‚ in turn‚ the right to refuse if the traveller is drunk‚ disorderly‚ unkept‚ or not in a position to pay for the
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FOOD AND BEVERAGE SERVICE – I UNIT – I 1. Place of catering in hospitality industry. 2. Types of catering establishments and its scope. 3. Rail‚ rosd‚ air‚ ship‚ space‚ idustrial catering. 4. Catering in various organization. a) Hospitals b) Hostels c) Philanthropic institutions‚ like orphanages‚ handicapped children’s home‚ homes for aged‚ destitute women’s home. UNIT – II DIFFERENT TYPES OF SERVICES IN HOTELS. 1) Restaurant service 2) Coffee shop service 3) Room service
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following SWOT Analysis ledger is for First in Show Pet Foods Inc.‚ new frozen dog food product “Show Circuit”. It displays the Internal and External factors that will affect “Show Circuits” introduction to the pet food market. Although “Show Circuit” will need to reshape its prospective target markets views on conventional dog food‚ it has a researched and proven formula that will provide an improvement in dogs’ coat shine. With the current market trend projecting an increase in dog food sales‚ the
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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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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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Food Service Systems Subsystems * Menu planning * Purchasing * Storage * Pre-preparation * Production * Holding * Transportation * Regeneration * Service * Dining * Clearing * Dishwashing * Storage of leftovers Types of Foodservice Systems * Vary with regard to: * Where food is prepared * What types of food are purchases * How foods are held and for how long * Labor and equipment required * Whether food
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