1. Senior Manager - Hotel Mgt graduate, 5 yrs exp in F&B Exp.
2. Assistant Manager - Hotel Mgt graduate, 1 - 3 yrs exp in F&B Exp.
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3. Captains - 1 - 3 yrs exp in restaurants
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5. Kitchen Supervisor
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7. Kitchen Helpers
9. Delivery Boys
10. Security Guards
11. Accountant - B Com
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Hotel Management & Catering technology
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Why is that important?
One might argue, that as long as I work hard, get results, I do not need to manage my boss.
It is irrelevant, meaningless and shallow.
If this is what you believe, please start something of your own.
Be your own boss, you will do better in life than working for someone else.
Gallup is a leading survey company and according to them, one of the main reasons, please quit their jobs is because of their bosses.
Yes, its not pay, its not the extras, its the boss.
For most people, the immediate boss is the company and all that the company stands for.
So, if you are interested in making it in the corporate world, read on.
For the rest, Lets talk Entrepreneurship. Click here.
Great! Congratulations on identifying the need to manage your boss, and taking the first step towards becoming a pro.
Today lets talk about, your boss!
How well, do you know your boss?
Be honest with yourself, and take the quiz.
see MANAGE YOUR BOSS| Do you Know your boss?
or goto: http://myhospitalitycoach.blogspot.com/2007/12/manage-your-boss-know-you-boss.html
#2. EXPLOITING THE NICHES:
We call them "slivers" – food outlets with highly focused menus that explore interesting niches in the market (the explosion of coffee bars is a recent example). Hotels with dull lobbies should especially take note of this!
We're seeing ceviche bars that specialize in the raw seafood dishes of Peru. Steakhouses are sprouting charcuterie bars. Chocolaterias all over the country are pushing hot chocolate spiked with chiles and pink peppercorns, chocolate coated corn and parmesan cheese, chocolate martinis with glasses rimmed in hot fudge – all of them betting that the publicity about bitter chocolate being good for your health (damn the fat and calories) will keep customers coming.
Then there's the cupcake phenomenon, proving that people will line up for mediocre food if there's enough press support. In Colorado, a two-unit company specializing in variations of melted cheese sandwiches is trying to colonize the rest of America. In New York, a couple of players hope to make it big serving nothing the macaroni and cheese.
There's a mozzarella bar in California, mimicking an idea that's hot in Rome. Falafel joints in the US, Holland and Australia are trying to sell franchises. Several outfits selling breakfast cereals appear to be thriving, especially in college towns. Rice pudding shops just won't go away.
We're watching new kebab/yakitori/satay specialists, leading us to believe there's a live-fire wave coming.
Finally, a couple of Korean upstarts (and now lots of imitators) have taken frozen yogurt back to its roots -- as an acidic treat rather than something sweetly masquerading as ice cream. They're boasting of no additives, nothing artificial and no high-fructose corn syrup. It began in California but has spread so quickly that the big frozen yogurt chains are changing their merchandising.
Trend #1 SPEED TRUMPS EVERYTHING
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Editor Hospemag wants you to check out "DUM PUKHT CUISINE" on The Hospitality Career Network!
I just found this cool discussion, and I think you'll like it. Check it out.
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