Establishing Cost Control & Purchasing Standards

August 15, 2006 12:59pm CST
Special Training Program for Food & Beverage Dep. Managing a hospitality operation, whether small or large, is challenging for many reasons. For one, service involves both manufacturing and service related operations that demand of the Director or Manager not only technical knowledge and skills but also business knowledge and people skills. The Director or Manager must know how a product is manufactured, how it is marketed to the consumer, and numerous other operational aspects. Above all, the management must be able to relate well to people and to work effectively with them. Because, operation service is part of the hospitality industry, just as the hospitality industry itself is part of the travel and tourism industry, it is helpful to view the interrelationships that exist. email:
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