Hotel & Restaurant Management
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Culinary Arts and Restaurant Management
COT R191G – General Cooperative Paid 1-3 Units CULINARY ARTS Work Experience Corequisites: Concurrent enrollment in at least one other course Associate in Science Degree Hours: 4 - 13 weekly Certificate of Achievement General Cooperative Paid Work Experience is for work training that is not This program prepares students for entry-level positions as a culinarian, necessarily directly related to the major. Each unit of credit requires 75 hours baker, or food service manager trainee. In these positions, employees are of paid employment during the semester. General Cooperative Paid Work required to prepare menus, requisition supplies, supervise equipment, Experience is available to all students, regardless of major or educational maintain varied records, and coordinate data with accountants and others plans. Course may be taken four times. A maximum of 6 college units may be in the organization. earned in General Cooperative Paid Work Experience. Concurrent enrollment in at least one other course is required. Course is offered Pass/No Pass (P/ REQUIRED COURSES: UNITS NP) at student’s option. CRM R100 Introduction to the Hospitality Industry 3 Transfer credit: CSU CRM R102A Quantity Food Preparation 7 COT R191V – Occupational Cooperative Paid 1-4 Units CRM R102B Food Preparation Management 4 Work Experience CRM R102C Catering Techniques 4 CRM R103A Baking Techniques 6 Prerequisites: Completion of or concurrent enrollment in one course in the CRM R104 Sanitation & Environmental Control 3 discipline and instructor approval CRM R105 Gourmet Cooking & Garde Manger 4 Hours: 4 - 17 weekly Cooperative Paid Work Experience-Occupational is for work training that CRM R106 Nutrition in Food Service 3 is directly related to the major. -
Design and Implementation of University Central Kitchen Logistics Management System
E3S Web of Conferences 257, 02035 (2021) https://doi.org/10.1051/e3sconf/202125702035 AESEE 2021 Design and Implementation of University Central Kitchen Logistics Management System Quanzhou Huang1,* 1School of Computer Science, Xi’an Shiyou University, Xi’an, Shaanxi, 710065, China Abstract. In order to improve the level and efficiency of university catering management, the central kitchen model is introduced into university catering logistics management, and on this basis, the logistics management information system based on central kitchen mode is proposed. This paper first analyzes the shortcomings of traditional college food management mode and introduces the concept, factors and characteristics of the central kitchen management mode. Then the requirements of the central kitchen management system are analyzed comprehensively and the requirements are modeled by UML. Combining the central kitchen management mode with information technology, the realization scheme and technical route of the system are discussed. The software structure, data model and workflow of the system are designed. Based on the above design and B/S mode, we developed the corresponding software system. The results show that the system improves the work efficiency and reduces the cost. The university logistics management system based on central kitchen has high practical value and application prospect. products and distributes the foods [5, 6]. There are many subsystems in the central kitchen 1 Introduction management system. Logistics management subsystem is Colleges and universities provide catering services to the most basic function. Based on information technology thousands of students and teachers every day. In the and workflow technology, this paper mainly researches traditional management mode, there are many restaurants the implementation plan of central kitchen logistics in a university, each of which is an independent food management system. -
New Honeymoon Cottages At
Guy Harvey RumFish Grill Joins the Team at Amalie Arena Restaurant opens branded concession stand at arena in November TAMPA, Fla. (November 20, 2014) – Guy Harvey RumFish Grill recently opened a branded concession area at the Amalie Arena, formerly the Tampa Bay Times Forum, home to the NHL’s Tampa Bay Lightning and the Arena Football League’s Tampa Bay Storm. The St. Pete Beach restaurant has a full-service concession area serving spicy firecracker shrimp, blue crab bisque, BBQ short rib flatbread, blackened fish sandwich and other popular menu items. The RumFish Grill also has a full-bar area across the aisle where thirsty fans can enjoy the signature beach-themed Blue Marlin, other mixed drinks and multiple beers on tap including Corona Light and Beach Blonde Ale from 3 Daughters Brewing, a fast-growing, St. Pete-based craft brewery known for their innovative brews for beer lovers. Although the new concession space does not have the St. Pete Beach restaurant’s famous fish tanks, it will be heavily themed and decorated with aquatic murals, marlin mounts, beach photography and large television monitors. “We’re very happy with the success of the RumFish Grill at Guy Harvey Outpost on St. Pete Beach and wanted to share it with an audience across the bridge,” said Keith Overton, president of TradeWinds Island Resorts. “We look forward to bringing the flavors of the beach to the patrons at Amalie Arena.” As part of the sponsorship with Amalie Arena and the Tampa Bay Lightning, RumFish Grill will also host food samplings in select areas such as the Chase Club, have a representative at all home games to promote TradeWinds, and participate in promotions during the games and on the post-game radio show and more. -
Nude in Mexico
Feb. 1, 2004---- RIVIERA MAYA, MEXICO -- The road is full of questions that inevitably lead to the beauty of travel. This is how I find myself leaning on a bar at the Moonlight disco at the Hidden Beach Resort-Au Naturel Club, the only upscale and not clothing- optional nudist resort in Mexico. A naked woman walks up to me and asks, "Is this your first naked experience?" Gee, how can she tell? I am standing in a corner of the bar that is under a shadow of doubt. About 20 naked couples have finished doing a limbo dance on a cool night along the Caribbean Sea. With the exception of a gentleman from Mexico, I am the only single guy in the disco. At this point, no one knows I am a journalist, but I am the only person in the room still wearing a bathrobe. It is too cold to be bold. Besides, I am so shy, I do not limbo with my clothes on. I barely ever go to clothed cocktail parties. My chipper friends are also mastering "The Macarena." Talk about your Polaroid moments. Cameras are not allowed at Hidden Beach. One dude is playing pool naked. Another guy looks like Jeff "Curb Your Enthusiasm" Garlin. His wife is applying for a job at Hidden Beach. He smiles and takes off his robe to join in a group dance to Marcia Griffith's "Electric Boogie." Nude tourists are more open and they bond faster. I have another shot of tequila. I am here for you. The nude recreation industry is news. -
Child Labor Rules for Employing Youth in Restaurants and Quick-Service Establishments Under the Fair Labor Standards Act (FLSA)
U.S. Department of Labor Wage and Hour Division (July 2010) Fact Sheet #2A: Child Labor Rules for Employing Youth in Restaurants and Quick-Service Establishments Under the Fair Labor Standards Act (FLSA) This fact sheet provides general information concerning the application of the federal child labor provisions to restaurants and quick-service establishments that employ workers who are less than 18 years of age. For detailed information about the federal youth provisions, please read Regulations, 29 CFR Part 570. The Department of Labor is committed to helping young workers find positive, appropriate, and safe employment experiences. The child labor provisions of the FLSA were enacted to ensure that when young people work, the work does not jeopardize their health, well-being, or educational opportunities. Working youth are generally entitled to the same minimum wage and overtime protections as older adults. For information about the minimum wage and overtime e requirements in the restaurant and quick-service industries, please see Fact Sheet # 2 in this series, Restaurants and Quick Service Establishment under the Fair Labor Standards Act. Minimum Age Standards for Employment The FLSA and the child labor regulations, issued at 29 CFR Part 570, establish both hours and occupational standards for youth. Youth of any age are generally permitted to work for businesses entirely owned by their parents, except those under 16 may not be employed in mining or manufacturing and no one under 18 may be employed in any occupation the Secretary of Labor has declared to be hazardous. 18 Years Once a youth reaches 18 years of age, he or she is no longer subject to the federal of Age child labor provisions. -
Lean Management Approach to Reduce Waste in Horeca Food Services
resources Article Lean Management Approach to Reduce Waste in HoReCa Food Services Bartłomiej Gładysz 1,* , Aleksander Buczacki 1 and Cecilia Haskins 2 1 Faculty of Production Engineering, Warsaw University of Technology, 02-524 Warszawa, Poland; [email protected] 2 Department of Mechanical and Industrial Engineering, Faculty of Engineering, Norwegian University of Science and Technology, 7491 Trondheim, Norway; [email protected] * Correspondence: [email protected]; Tel.: +48-22-234-81-26 Received: 5 October 2020; Accepted: 1 December 2020; Published: 8 December 2020 Abstract: A significant share of food waste originates in the food services domain and HoReCa (hotels, restaurants, catering) sector. Organizational improvements leading to the decrease of food waste and costs in restaurants are needed. The literature reports on applications of lean management in service businesses, and while food services belong in this category, the literature contains few works on specific applications in this domain. Those studies are limited mainly to economic aspects. Nor was there evidence of the applicability of lean management to achieve food waste elimination. This article analyzes the applicability of lean management methods for food services in order to achieve efficient operations and eliminate food waste, based on a literature review and three case studies from Poland. Lean management was found to be useful in these cases to decrease food waste and reduce operational costs. The case studies suggest a set of activities for organizations delivering food services to streamline their processes by applying lean management practices. This study contributes to the theory and practice of sustainable restaurant management. Keywords: food waste; lean management; food services; HoReCa; sustainable restaurant management 1. -
Introduction to Restaurant Management
COURSE SYLLABUS 2016 Introduction to Restaurant Management COURSE DESCRIPTION Introduction to Restaurant Management Have you always dreamed of running your own restaurant? Maybe you want to manage a restaurant for a famous chef. What goes on beyond the dining room in a restaurant can determine whether a restaurant is a wild success or a dismal failure. In Restaurant Management, you’ll learn the responsibilities of running a restaurant—from ordering supplies to hiring and firing employees. This course covers the different types of restaurants; managing kitchen and wait staff; food safety and hygiene; customer relations; marketing; using a point-of-sale system; scheduling employees; and dealing with difficult guests. Restaurant Management will prepare you for a steady career, whether you plan to buy a fast food franchise, operate a casual sit-down restaurant, or oversee a fine-dining establishment. COURSE METHODOLOGY This is an inquiry-based course. Students will generate knowledge through online readings, asynchronous discussions with students and their instructor, interactions with online tutorials, and online and hands-on simulations. The instructor will act as a guide, a facilitator, an events planner, and a resource advisor. He/she will always be available through course message. The student must actively construct and acquire knowledge by being intrinsically motivated to succeed. To succeed, students must participate and complete all readings and activities. This course requires the student’s active participation. Both formal and informal assessment methods will be used in the course. Informal assessment will include an evaluation of the quality and timeliness of participation in class activities. Formal assessment may include multiple-choice quizzes, tests, discussion board participation, and written assignments. -
Government, Civil Society and Private Sector Responses to the Prevention of Sexual Exploitation of Children in Travel and Tourism
April 2016 Government, civil society and private sector responses to the prevention of sexual exploitation of children in travel and tourism A Technical Background Document to the Global Study on Sexual Exploitation of Children in Travel and Tourism Child Protection Section, Programme Division, UNICEF Headquarters ACKNOWLEDGEMENTS ‘ The paper was prepared by Clara Sommarin (Child Protection Specialist, Programme Division, UNICEF Headquarters), Frans de Man and Amaya Renobales (independent consultants) and Jeanette Trang (intern Child Protection Section, Programme Division, UNICEF Headquarters) and copyedited by Alison Raphael. FRONT COVER: On 14 March 2016, a young vendor walks along a highly trafficked street in the heart of the city of Makati’s “red light district,” in Metro Manila, Philippines. Makati is considered the financial and economic centre of Manila, and is also a hub for sexual exploitation in the context of travel and tourism. © UNICEF/UN014913/Estey FACING PAGE: [NAME CHANGED] Rosie, 16, in Dominica in the eastern Caribbean on 8 July 2017. Rosie was 15 yrs old when she underwent sexual abuse. © UNICEF/UN0142224/Nesbitt i CONTENTS 1. INTRODUCTION ....................................................................................................................... 1 2. INTERNATIONAL FRAMEWORK FOR ACTION .................................................................... 3 2.1 International Human Rights Standards ................................................................................... 3 2.2 Global Political Commitments -
DS-2026 Hotel and Restaurant Report
U.S. Department of State Office of Allowances Hotel and Restaurant Report INSTRUCTIONS The information provided in this report will be used to determine the travel Per Diem Allowance. Please complete and sign the Post Information section, as well as Sections 1 and 2. The instructions below correspond to the required data fields in Sections 1 and 2. COMPLETING THE REPORT: General Instructions (a) The Hotel and Restaurant Report (DS-2026) is used to determine the maximum travel allowances. It is to be submitted by civilian Federal agencies in accordance with Sections 070 and 920 of the Department of State Standardized Regulations (DSSR). Reports submitted by Uniformed Service members must follow the procedures provided in Appendix M of the Joint Federal Travel Regulations. (b) Report all prices in the currency required by the facility. Provide explanation in the Comments section if the hotel and/or meal prices are quoted in U.S. dollars. Round the tax rate, service charge, or tip rate percentages to two digits. (c) If there are no suitable hotel or restaurant facilities within a reasonable distance (including hostels and guest houses), include under Comments (Sections 1 and 2) a statement about the arrangements made for travelers. Typical room rates refer to discounted room rates most often given to United States Government (USG) travelers. Typical meals refer to basic food items most often consumed by USG travelers. Section 1 - Hotels (a) List prices for moderately priced hotels that are frequently used by USG employees and reported in the post log or by the military billeting office. Post should select hotels that meet U.S. -
Sweet Honeymoons at Caramel
Sweet Honeymoons at Caramel SWEETNESS OF LIFE … From the moment you check-in as husband and wife, we promise you an unforgettable experience. The sparkling blue sea, twinkling stars, sensuously decorated suites & villas and discrete service will make your honeymoon a once in a lifetime experience. Luxuriate in a romantic breakfast served on your secluded veranda before soaking up the sun beside your private pool. The Caramel, Grecotel Boutique Resort is unique: a suite & villa hotel on the glorious 14 km sandy beach near Rethymno, Crete. Once you have chosen your accommodation & honeymoon package, your biggest choice will be whether to relax by the pools or sea for your honeymoon… or to experience unforgettable moments. Couples who also celebrate their wedding at the hotel will receive a 20% discount on the Honeymoon packages. Please note that the honeymoon options are complete packages and items are not interchangeable. In the event that you decide not to use one of the services, no refund or alternative can be given. Prices include all local taxes at current rate. ROSE GARDEN HONEYMOON – FREE* A refreshing welcome drink upon arrival at the hotel Honeymoon welcome with chilled sparkling wine and fresh fruits waiting in your guestroom Special decoration of the honeymoon bed with sugared almonds & scented rose petals “Melokarido” – a Greek tradition of honey and walnuts, symbolizing virility and the sweetness of life Romantic continental breakfast served in the privacy of your room the next morning Room upgrade upon availability * Valid for all Grecotel Hotels & Resorts (5* & 4*). To enjoy this free offer, inform the hotel up to 14 days before your arrival and present a copy of your wedding certificate (dated within last 12 months) at reception. -
Imagining Others: Sex, Race, and Power in Transnational Sex Tourism
Imagining Others: Sex, Race, and Power in Transnational Sex Tourism Megan Rivers-Moore1 Women and Gender Studies Institute University of Toronto [email protected] Abstract While most research into the sex tourism industry focuses on the often stark inequalities that exist between sex tourists and sex workers, there are a plethora of other subjects that are involved in the complicated web of transnational interactions involving travel and sex. This article focuses on the ways in which other subjects who may not actually be present in sex tourism spaces are constructed and put to use in the context of sex tourism. The aim is to explore the ways in which sex tourists and sex workers imagine and invoke two specific groups, Costa Rican men and North American women, in order to make meaning out of their encounters with one another. The article asks how these imagined others are implicated in sex tourism and how they are made present in ways that enable commercial sex between North American tourists and Latin American sex workers in San José, Costa Rica. I argue that understanding sex tourism necessitates looking at the relationships between various social groups rather than only between sex tourists and sex workers, in order to better understand the intense complexities of the encounters of transnational, transactional sex. 1 Creative Commons licence: Attribution-Noncommercial-No Derivative Works ACME: An International E-Journal for Critical Geographies, 2011, 10 (3), 392-411 393 Introduction The men in Costa Rica, they’re very macho, and the women just don’t like the men here. -
BS with a Major in Hotel and Restaurant Management
Bachelor of Science This school offers the Bachelor of Science degree with majors in home furnishings merchandising, hotel and restaurant management, and merchandising. The following requirements must be satisfied for a Bachelor of Science. 1. Hours for the Degree: A minimum of 124 or 132 semester hours, depending upon major. 2. General University Requirements: See “General University Requirements” and “University Core Curriculum Requirements” in the Academics section of this catalog, and “Core Requirements” in this section of the catalog. 3. Major Requirements: See individual degree program. 4. Area of Concentration: See individual degree program. 5. Minor: See individual degree program. 6. Electives: See individual degree program. 7. Other Course Requirements: See individual degree program. 8. Other Requirements: • 42 hours must be advanced. • 24 of the last 30 must be taken at UNT. Hotel and Restaurant Management The hotel and restaurant management program prepares qualified individuals for managerial positions in the hospitality industry, and contributes to the profession through research, publication, consulting and related service activities. Major in Hotel and Restaurant Management Following is one suggested four-year degree plan. Students are encouraged to see their adviser each semester for help with program decisions and enrollment. BS with a Major in Hotel and Restaurant Management FRESHMAN YEAR FRESHMAN YEAR FALL HOURS SPRING HOURS ECON 1100, Principles of Microeconomics 3 ECON 1110, Principles of Macroeconomics 3 3 ENGL 1310,