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  Hotel Job Resource - Profitable Hospitality News

 Friday July 4th, 2008 
 Next Page 1 of 3  
Profitable Hospitality How to Make Safety a Marketing Plus, Not a Nuisance - By Ken Burgin
We all know about the bureauracy: forms to fill out, insurance costs, extra training and endless inspections.
2008-06-25   Features more...
 
Profitable Hospitality Making Job Descriptions Work for You - By Ken Burgin
Can a Job Description guarantee perfect work?
2008-06-18   Features more...
 
Profitable Hospitality Rising Fuel Costs: Reducing the Impact - By Ken Burgin
Waiting for fuel costs to fall? Dream on.
2008-06-03   Features more...
 
Profitable Hospitality Anxious Customers & Environmental Demands: Trends from the Chicago Restaurant...
The 2008 Trends Tour to Chicago & Las Vegas is just completed. Now it's time to digest the latest themes and information gathered from hu...
2008-05-27   Features more...
 
Profitable Hospitality Using Downtimes to Boost Production & Cut Costs - By Ken Burgin
Downtime is when staff cost nothing for the extra tasks you give them.
2008-05-21   Features more...
 
Profitable Hospitality 15 Ways to Measures Staff Costs and Productivity - By Ken Burgin
Labour cost and performance is everyone's big issue.
2008-05-06   Features more...
 
Profitable Hospitality Common Problems with 'Perfect' Staff: Be Careful - By Ken Burgin
Do you employ Mr or Ms Perfect?
2008-04-22   Features more...
 
Profitable Hospitality Avoiding Mistakes and Losses with New Staff - By Ken Burgin
These days, we're all in the business of 'sellling' jobs to applicants: we need to get it right from the first day.
2008-04-17   Features more...
 
Profitable Hospitality Food & Beverage - Maintaining Sales When Customer Numbers Fall - By Ken Burgin
When times are tough, there's a lot you can't do: the weather, employment rates and economic policies are all outside your 'circle of inf...
2008-03-25   Features more...
 
Profitable Hospitality Reducing the Pain of Staff Resignations - By Ken Burgin
Had someone quit unexpectedly? It's costly, especially if they hold a senior position.
2008-03-18   Features more...
 
Profitable Hospitality Food & Beverage - Two fast ways to boost Menu revenue - By Ken Burgin
Here's how to increase customer spending and profits as quickly as you can reprint the menu.
2008-03-11   Features more...
 
Profitable Hospitality Teaching Managers How to Give Critical Feedback to Staff - By Ken Burgin
Most managers and supervisors would rather run a mile... But senior management are tired of managers who don't handle simple discipline. ...
2008-02-18   Features more...
 
Profitable Hospitality Food & Beverage - How to Boost Your Lunch Trade - By Ken Burgin
What happened to the customers? They'rere stilll around, but their needs have changed. Listed below are the core strategies from smart op...
2008-02-05   Features more...
 
Profitable Hospitality Food & Beverage - How to Avoid a Price War with Your Competitors - By Ken Burgin
A customer phones, and their first question is one you hate: 'How much are the main courses at your place?' or 'What are your cheapest pa...
2008-01-29   Features more...
 
Profitable Hospitality Food & Beverage - Manager Skills in a Recession: Are You Ready? - By Ken Burgin
Tough times need smarter managers - is your team ready for the challenge?
2008-01-22   Features more...
 
Profitable Hospitality Building Teamwork Between Kitchen and Front of House - By Ken Burgin
The eternal drama of friction between floor staff and kitchen. It's boring, and unnecessary...
2008-01-15   Features more...
 
Page 1 of 3 :: Next   
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