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Full-Text Articles in Food and Beverage Management
Managing A Flexible Workforce, James Peter Murphy
Managing A Flexible Workforce, James Peter Murphy
Conference papers
The greatest cost to most Irish Licensed premises is staff. When establishments say that they are ‘people based’ and their important assets are their people they usually mean it, yet very little investment has gone into staff management systems. Effective staff management systems can help to reduce the costs involved in recruiting and training employees and, most importantly, help to reduce the result that absenteeism causes on maintaining quality customer service. This special presentation addresses these issues and offers some practical solutions to these challenges.
Understanding The Heat - Mentoring: A Model For Nurturing Culinary Talent, Máirtín Mac Con Iomaire
Understanding The Heat - Mentoring: A Model For Nurturing Culinary Talent, Máirtín Mac Con Iomaire
Articles
Should time be invested in nurturing the next generation of Culinarians in order to improve the profession? Is fear and intimidation acceptable in a professional kitchen? Can we identify the reasons behind the high levels of staff turnover? In this paper I hope to address these questions, and to discuss mentoring as a model for nurturing culinary talent.
To Investigate Customer Expectations And Perceptions Of Service In The Restaurant Sector, Mike O'Connor
To Investigate Customer Expectations And Perceptions Of Service In The Restaurant Sector, Mike O'Connor
Other resources
The principal objective of this dissertation is to investigate customer expectations and perceptions of service in the restaurant sector in Ireland. Chapter 1: Serves as an introduction to the dissertation, it outlines the research objectives, the rationale for the research while evaluating customer satisfaction. It also looks at service personnel while measuring the cost of quality and reviewing customer equity considerations. Chapter 2: Acquaints the reader with material from alternative sources, it describes the restaurant environment, identifies the implications and characteristics of service, examines the role of the service quality classification, it states the early approaches to service and looks …