The company is specialized in catering for thenecessities of mobility in the modern world, offering agility, punctuality, comfort, security, technology and hotel management concepts.Like a Concierge of a hotel, we are ready to meet the customer mobility needs in a friendly, efficient and customizable way. - Customer service reference in the corporate market- Dedicated team managing your reservation Roadshows, Airport Transfers and Travels- Expertise in corporate events logistic - Customer Service 24h/7 English speaking support - Flight tracking, keeping punctuality in schedule changes - Meet and Greet service easy to locate in meeting points - Bilingual Chauffeurs, well-groomed uniformed, route planning anddriver identification in advance
Im a Polish-born, down to Earth food lover, who settled in beautiful Scotland. Since changing my diet to plant-based, I became a person keenly interested in food, both eating and cooking. Since my first time stepping foot here, I fell in love with this unique and beautiful country and had a chance to get to know the cuisine too.As a result, I have decided to combine these two things and offer guests an unusual experience of Scottish traditional home food - vegan style.From a professional point of view, I graduated Hotel management and tourism in the academy of hotel management and catering. I have spent many years working in this business and have also took time to travel, learning about food and cultures different countries has to offer.I am a non-professional cook with a huge amount of enthusiasm, so I assure you will enjoy your dinner. You shall be welcomed to my cosy flat, in the centre of Glasgow for a nice, chilled out atmosphere, meeting new people. I look forward, Dx
Administration And Management In Hotel Banquet And Catering ab 262.99 € als epub eBook: . Aus dem Bereich: eBooks, Wirtschaft,
Human Resource Management in the Hotel and Catering Industry ab 29.49 € als epub eBook: . Aus dem Bereich: eBooks, Belletristik, Erzählungen,
Enjoy a private and authentic home-cooked meal with your host Sama in her home. This is a perfect experience for anyone looking to connect with local culture over food. One of our youngest hosts, Sama is a talented cook with an immense knowledge of food and cooking techniques. Sama's mother is Bohri and her father is Muslim from the Koli region, and her cooking reflects this fusion. She trained at the Institute of Hotel Management Mumbai and worked at a luxury hotel before starting her own catering business called The Hungry Bunny. Sama lives with her parents, sister, grandmother, two cats and a dog in Versova, an upmarket neighborhood in the Andheri area of western Mumbai. She learned to cook authentic Muslim food from her dad, who himself is a passionate food lover and who inspires Sama to prepare all of her spice pastes and masalas using a traditional grinding stone. The whole family loves animals and often they have four-legged guests visiting them at home.
New Lanark World Heritage Site is a unique 18th century mill village sitting alongside the picturesque River Clyde less than one hour from Glasgow and Edinburgh. New Lanark quickly became known under the enlightened management of social pioneer, Robert Owen. He provided decent homes, fair wages, free health care, a new education system for villagers and the first workplace nursery school in the world! Now a UNESCO World Heritage Site, New Lanark has been beautifully restored as a living community, which welcomes visitors from all over the world. Visitors can explore the fascinating history of New Lanark through the award-winning New Lanark Visitor Attraction & Guided Tours, make the most of the village's scenic surroundings with woodland walks in the Falls of Clyde Wildlife Reserve, enjoy retail therapy in the Mill Shop & Mill Café and extend their visit by staying in the New Lanark Mill Hotel, Hostel or 8 self-catering Waterhouses.
The book Fundamentals of Food Service Management focuses on the basic knowledge and skills required for operating the Food Service Industry. It emphasises the hospitality industry that provides catering service, styles and techniques of food and beverage operations and food production unit. This book has three chapters. Chapter one deals with the hotel industry, entertainment venues and food service industry. Chapter two is about the catering establishments, catering service equipment, service preparation, menu and techniques of services. Chapter three describes the kitchen operations, food safety and resource management in the food service industry. This book will serve as a guide for the beginners in the field of Catering Technology, Hospitality Industry and Applied Science in the Technical and Vocational Colleges and Universities.
This report outlines systematic design of a solar water heating system for use in the Hotel, Catering and Institutional Management (H.C.I.M) Department of the Bolgatanga Polytechnic in the Upper East Region of Ghana and presents the results of calculations of the design parameters. A solar water heating system for domestic use has been designed and constructed using locally available materials. Solar energy is received by a flat-plate collector consisting of a thin absorber plate, integrated with underneath grids of fluid carrying tubes, and placed in an insulated casing with a transparent glass cover having a cold and a hot water tank integrated in the system. The radiation emitted by the sun is absorbed by the absorber plate and contained within it thereby increasing the temperature of the water in the tubes. The water gets heated and flows into a storage tank by the principle of thermosyphon system. A total amount of 50 liters of hot water was obtained representing 75 percent of hot water needs in the department. Maximum fluid output temperature of 80 oC, the collector temperature of 55 oC , ambient temperature of 37 °C, and solar radiation of 4.61 KWh/m2/day, were obtained
The Curriculum assessment has been an important tool in measuring the effectiveness of the curriculum to evaluate graduate learning perception. This study was to evaluate how the curriculum of Hotel and Catering Management Program at the Sultan Idris Shah Polytechnic, Malaysia contributes to the graduates future career. The data was gathered by conducting a survey questionnaire that was distributed to the graduates and by conducting an interview session, this study examines the skills that are contributed to graduates in facing the hospitality industry. Findings of this study maybe useful as a value added for Hotel and Catering Program provider and hospitality industry.