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  Hotel Industry Trends - Food and Beverage

Saturday July 5th, 2008 
 Next :: Most Read Page 1 of 2  
Cornell Center For Hospitality Research Cornell Study Identifies Inconsistencies in Traditional Bordeaux Wine Classification
Authorities Will Revise Established French Classification
2008-06-30   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Keep It Simple Regression - By Joe Dunbar
Simple linear regression is an excellent analysis tool for sales forecasting, budgeting and cost efficiency studies. Although the name so...
2008-06-25   Food and Beverage more...
 
Profitable Hospitality Rising Fuel Costs: Reducing the Impact - By Ken Burgin
Waiting for fuel costs to fall? Dream on.
2008-06-03   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Best of Times? - By Joe Dunbar
As many operators fight to make their business model more profitable, the number of operational changes is high. Companies are adjusting ...
2008-06-02   Food and Beverage more...
 
Restaurant News Resource Dining Out Declines
Looming recession drives Americans out of the restaurant, back into the kitchen
2008-05-29   Food and Beverage more...
 
Profitable Hospitality Anxious Customers & Environmental Demands: Trends from the Chicago Restaurant Show - By...
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   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Managing The Check Average - By Joe Dunbar
Is this a great time to push your average check higher?
2008-05-23   Food and Beverage more...
 
Cornell Center For Hospitality Research Top Cornell Hospitality Quarterly Article of 2007 Examines Revenue Consequences of Sati...
Restaurant managers have long suspected that satisfied customers are a key to a successful restaurant, but until recently, no research st...
2008-05-21   Food and Beverage 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   Food and Beverage more...
 
Cornell Center For Hospitality Research Cornell Restaurant Report Shows How to Calculate Revenue Accurately
Online Restaurant Report Demonstrates Management Decision Tool
2008-05-16   Food and Beverage more...
 
Dunbar Associates Food & Beverage - Food Cost and Portion Size - By Joe Dunbar
Would your restaurant guests welcome smaller portion sizes for a similar check average? After a week on the road dining out each day, I b...
2008-05-12   Food and Beverage 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   Food and Beverage more...
 
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