Author: Lana Garcia-MartinezPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Career development and turnover in the food and beverage industry
Author: Lana Garcia-MartinezCareer Opportunities in the Food and Beverage Industry
Author: Kathleen HillPublisher: Infobase Publishing
ISBN: 081607612X
Category : Aliments
Languages : en
Pages : 315
Book Description
Presents career profiles of positions available in the food and beverage industry.
Career Opportunities in the Food and Beverage Industry
Author: Barbara Sims-BellPublisher:
ISBN: 9780816044931
Category : Business & Economics
Languages : en
Pages : 223
Book Description
Explores career opportunities within the food and beverage industry, exploring salary, prerequisites, and prospects.
Development of Career Progression Systems for Employees in the Foodservice Industry
Author: National Restaurant Association (U.S.)Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 218
Book Description
Careers in Agriculture
Author: Career Guide to Industries
Author: Food and Beverage Management
Author: Bernard DavisPublisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Low-Wage America
Author: Eileen AppelbaumPublisher: Russell Sage Foundation
ISBN: 1610440145
Category : Business & Economics
Languages : en
Pages : 552
Book Description
About 27.5 million Americans—nearly 24 percent of the labor force—earn less than $8.70 an hour, not enough to keep a family of four out of poverty, even working full-time year-round. Job ladders for these workers have been dismantled, limiting their ability to get ahead in today's labor market. Low-Wage America is the most extensive study to date of how the choices employers make in response to economic globalization, industry deregulation, and advances in information technology affect the lives of tens of millions of workers at the bottom of the wage distribution. Based on data from hundreds of establishments in twenty-five industries—including manufacturing, telecommunications, hospitality, and health care—the case studies document how firms' responses to economic restructuring often results in harsh working conditions, reduced benefits, and fewer opportunities for advancement. For instance, increased pressure for profits in newly consolidated hotel chains has led to cost-cutting strategies such as requiring maids to increase the number of rooms they clean by 50 percent. Technological changes in the organization of call centers—the ultimate "disposable workplace"—have led to monitoring of operators' work performance, and eroded job ladders. Other chapters show how the temporary staffing industry has provided paths to better work for some, but to dead end jobs for many others; how new technology has reorganized work in the back offices of banks, raising skill requirements for workers; and how increased competition from abroad has forced U.S. manufacturers to cut costs by reducing wages and speeding production. Although employers' responses to economic pressures have had a generally negative effect on frontline workers, some employers manage to resist this trend and still compete successfully. The benefits to workers of multi-employer training consortia and the continuing relevance of unions offer important clues about what public policy can do to support the job prospects of this vast, but largely overlooked segment of the American workforce. Low-Wage America challenges us to a national self-examination about the nature of low-wage work in this country and asks whether we are willing to tolerate the profound social and economic consequences entailed by these jobs. A Volume in the Russell Sage Foundation Case Studies of Job Quality in Advanced Economies
Strategic International Restaurant Development: From Concept to Production
Author: Camillo, Angelo A.Publisher: IGI Global
ISBN: 1799843432
Category : Business & Economics
Languages : en
Pages : 497
Book Description
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Author: