A course which develops all-round competence in English.
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This fifteen-unit course deals with the many situations in which hotel employees meet guests, including reception, restaurant and bar work, answering the phone, giving directions, dealing with guests' problems, writing short e-mails and letters, suggesting places to visit and explaining how things work. A Student's Book and Audio CD are also available.
This book offers management lessons from the world's most profitable airline. 'As a former Southwest insider, I often wondered why other organizations couldn't duplicate the business model. Anyone who wants to understand how it works should read this book' - Libby Sartain, Senior VP of Human Resources, Yahoo. 'Professor Gittell has tackled one of the hottest and most important topics in business circles today - why some airlines continually fly high over the economic wreckage of the rest of the industry' - Thomas Winkelmann, VP - The Americas, Lufthansa German Airlines. 'Through extensive research, Jody Hoffer Gittell gets to the bottom of what has sustained Southwest Airlines' positive employee relations and high performance through good and bad times' - Thomas A. Kochan, professor, MIT Sloan School of Management, MIT Global Airline Industry Program."Fortune" magazine calls Southwest Airlines "the most successful airline in history." In an industry that regularly loses billions of dollars, Southwest has had 31 consecutive years of profitability. "The Southwest Airlines Way" reveals the secret to Southwest's remarkable success - high performance relationships - and it creates enormous competitive advantage in motivation, teamwork, and coordination among Southwest employees. Based on Professor Jody Hoffer Gittell's eight years of field research, this book explores Southwest's innovative policies, strategies, and techniques, showing how these methods can be implemented in any organization, and explains how to: lead with credibility and caring; invest in frontline leaders; hire and train for relational competence; use conflicts to build relationships; and, encourage mutual respect among employees, managers, unions, and suppliers.
The easy way to successfully run a profitable restaurant Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for aspiring restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it get more successful, Running a Restaurant For Dummies offers unbeatable tips and advice for bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed. New information on designing, re-designing, and equipping a restaurant with all the essentials--from the back of the house to the front of the house Determining whether to rent or buy restaurant property Updated information on setting up a bar and managing the wine list Profitable pointers on improving the bottom line The latest and greatest marketing and publicity options in a social-media world Managing and retaining key staff New and updated information on menu creation and the implementation of Federal labeling (when applicable), as well as infusing local, healthy, alternative cuisine to menu planning Running a Restaurant For Dummies gives you the scoop on the latest trends that chefs and restaurant operators can implement in their new or existing restaurants.
"Festival and Events Management: An International Perspective" is a unique text looking at the central role of events management in the cultural, tourism and arts industries. With international contributions from industry and academia, the text looks at the following: events and cultural environments; managing the arts and leisure experience; and, marketing, policies and strategies of art and leisure management. Chapters include exercises, and additional teaching materials and solutions to questions are provided as part of an accompanying online resource. It provides practical applications, models and illustrations of the event management operation from a variety of international perspectives. It demonstrates how to manage and market the arts and leisure experience. It includes international case studies from Europe, New Zealand, Australia and USA.
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A complete guide to creating the successful restaurant--from conception to design to menu--from world-renowned restaurateur/designer Terence Conran.
For many people the idea of opening a restaurant is the stuff of dreams. Terence Conran has been making that dream a reality for over forty years, remaining at the cutting edge of those influencing culinary tastes here and abroad. He is the mastermind behind hotspots like Quaglino's, Mezzo, Paris's Alcazar, and, most recently, Manhattan's Gustavino's, his first American restaurant venture, which opened to rave reviews. Now, with his new book, Conran helps readers follow their own dreams, drawing on his rich experience as a restaurateur to reveal the secrets behind his successes.
Filled with anecdotes and practical advice, Terence Conran on Restaurants covers every aspect of starting your own restaurant: from the idea to finding a location, planning the budget, designing the space, choosing the menu, and even training the staff. Using his own restaurants as models, he demonstrates the hard work, planning, and attention to detail needed to open and run a successful establishment. Complete with interviews with top people in the restaurant business and 250 color photographs (many specially commissioned for this book), Terence Conran on Restaurants is the most lavish and comprehensive book of its kind.
(2)Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. His revolutions in food service automation, franchising, shared national training and advertising have earned him a place beside the men who founded not merely businesses but entire new industries.
But even more interesting than Ray Kroc the business legend is Ray Kroc the man. Not your typical self-made tycoon, Kroc was 52 when he met the McDonald brothers and opened his first franchise.
Now meet Ray Kroc, the man behind the business legend, in his own words. Irrepressible enthusiast, perceptive people-watcher, and born storyteller, he will fascinate and inspire you. You'll never forget Ray Kroc.
