Written by asia beverage industry
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Changing Chinese Foodways in Asia $40.00 Through the lens of Chinese food, the authors address recent theories in social science concerning cultural identity, ethnicity, boundary formation, consumerism and globalization, and the invention of local cuisine in the context of rapid culture change in East and Southeast Asia.... |
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Golden Arches East: McDonald's in East Asia $22.95 What does it mean that McDonald's has become an integral part of daily life throughout East Asia--so much so, in fact, that many Asians have ceased to consider the American hamburger chain "foreign" at all? The five scholars who contribute essays to Golden Arches East have taken a novel approach to cultural anthropology. Call it hamburger historiography, perhaps, but their analysis of McDona... |
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Nathaniel's Nutmeg: Or, The True and Incredible Adventures of the Spice Trader Who Changed The Course Of History $22.62 Would you believe that nutmeg formed the basis of one of the most bitter international conflicts of the 17th century, and was also intimately connected to New York City's rise to global preeminence? Strange but true: nutmeg was, in fact, one of the most prized commodities in Renaissance Europe, and its fascinating story is told in Giles Milton's delightful Nathaniel's Nutmeg. The book deal... |
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Career Opportunities In The Food And Beverage Industry $5.98 Career Opportunities In The Food And Beverage Industry |
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The Carbonated Beverage Industry $24.27 This book is in Used condition |
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Career Opportunities in the Food and Beverage Industry $1.89 This book is in New - Excellent condition |
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Asia $13.56 Asia |
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The Flavors of Asia $24.5 The Flavors of Asia |
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Flavor Of Asia $12.98 Flavor Of Asia |
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Food Of Asia $7.98 Food Of Asia |
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Entree To Asia $7.98 Entree To Asia |
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Food and Beverage Cost Control, 4th Edition $56 For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. |
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Marvel Dual Zone Beverage and Wine Fridge $1999 Elegance meets spaciousness in the magnificent Chateau Collection (8SBARE) from Marvel. At a full 30 inches wide, it offers an abundant 8 cubic feet of storage, which translates to 19 wine bottles and 162 canned beverages, in two distinct temperature zones. The wine section features both a glide-out rack and a stationary cradle, while the beverage section offers two glide-out glass shelves, as well as Marvel's innovative flip-up top shelf to vertically store 2-liter and opened wine bottles. Once again elevating the industry standard, Marvel introduces the new generation of Chateau Collection champagne and wine cellars and beverage refrigerators. Inside these magnificent models, you will find beautifully understated and discreetly located digital touch controls with elegant blue LED displays. The intuitive control panel is governed by Marvel's exclusive Sentry System refrigeration monitor, which provides visual and audible alarms for over/under temperature, power failure, and door ajar conditions. Each model features Marvel's signature ebony interior, enhanced by full-extension glide-out racks. Wine racks are specially designed to hold all shapes of wine bottles and include removable vibration dampening mats to protect against unsettling wine vibration. Other thoughtful features include soft display lighting, built-in user-activated Sabbath mode, solid white maple rack facings and a clean, continuous toe kick. Exclusive Sentry System: The Exclusive Sentry System refrigeration monitor has visual and audible alarms for over/under temperature, power failure and door ajar conditions Adjustable Top-Shelf Storage: Unique top shelf has convenient section that flips up to vertically store tall items such as 2-liter bottles and opened wine bottles on the shelf below Storage for All Bottles: One glide-out wine rack and one stationary wine cradle designed to hold all types of bottles, from half bottles to high shouldered Bordeaux bottles to tall, slim German bottles |
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Hospitality Marketing: A Remedy to Problems of Hospitality Industry
This article will provide a brief overview about the concept of hospitality industry, the problems faced by this industry and importance of hospitality marketing to ensure customer satisfaction and business growth.
Hospitality industry has a long evolutionary history. In older times, analysts suggest that the concept of this industry was initially known with a synonym, hotel industry. However in modern era the terminology of ‘Hospitality Industry' is more common that comprises those businesses that provide services such as accommodation, food, and beverages to travelers seeking pleasure as well as those who travel due to business reasons (Gray & Liguori, 1996). Moreover it is argued that to some extend components of leisure industry such as cruise ships restaurants and to some lesser degree airlines are also considered part of hospitality industry as well (Papers4you.com, 2006).
Though the industry is assumed to be in nevr lasting demand but there are certain problems that this industry regularly faces. These problems may include uncertainty to the costs of even most economic source of energy, increased trend of problems in maintaining profitable food and beverage facilities, comparatively more increase in labor costs as compared to productivity, customer dissatisfaction due to increase in size and number of rooms as it is claimed to increase registration and other services process time and more importantly very high competition that induces heavy rate cuts to survive (Gray & Liguori, 1996).
Keeping these factors in view, in particular customer's dissatisfaction and profit reduction, Lewis & Chambers (1989) asserts that hospitality industry historically did not realize importance of marketing and a remedy to industry's problem is encapsulated in ‘hospitality marketing', both in its foundation and practices. It was further asserted that in 1950s and 1960s, industry focused on technology and updating their telephone reservation systems. Similarly in 1970s and later, businesses were focused to increase assets and forgot the essence of industry, that is, ‘customer oriented service'.
It was suggested that players in hospitality industry should realize that hospitality product is different, that is in fact, something intangible that they are selling and as both product and reasons for buying it are different also different so it demands a different marketing strategy, something like hospitality marketing that requires customer centered hospitality need identification, specific segmentation & positioning and ‘the hospitality marketing mix'.
Such trend can be observed around the world (Papers4you.com, 2006). Food chains like McDonalds, Pizza Hut etc are now focusing on customer's service and taste rather than focusing on their own brand name only. McDonalds in India, for instance, operates differently while focusing on the ‘vegetarian aspect' of their tradition than McDonalds in USA where focus is more towards an easy accessible food facility.
Hence the discussion may conclude that hospitality industry provided ever needed services. Nonetheless it may face certain specific issues that can be counterattacked through industry specific ‘hospitality marketing'
References
Gray, W & Liguori, S, C, (1996), ‘Hotel and Motel Management and Operations', Third Edition, Singapore: Prentice Hall Simon & Schuster (Asia) Pte Ltd
Lewis, R, C & Chambers, R, E, (1989), ‘Marketing Leadership in Hospitality- Foundations and Practices', New York: Van Nostrand Reinhold
Papers For You (2006) "C/M/142. Dissertation. Measuring service quality in a Hotel", Available from http://www.coursework4you.co.uk/sprttrav6.htm [22/06/2006]
Papers For You (2006) "P/B/582. Benefits and problems of small hospitality businesses", Available from Papers4you.com [21/06/2006]
About the Author
Copyright © 2006 Verena Veneeva. Professional Writer working for http://www.coursework4you.co.uk
