Guidelines for Hotel Food & Beverage Managers and Chefs on selecting appropriate and safe foods for take-away meals for in-house guests going on excursions or attending events outside the hotel.
How 28 renewable energy, heating & cooling and energy conservation sustainable technologies are helping hotels for a greener and eco-friendly tomorrow.
Why optimizing staff scheduling not only enhances operational efficiency but also contributes to the overall success of food and beverage enterprises.
Beyond its perceived simplicity, is Online Table Reservation a nuanced and multifaceted tool that demands a deeper understanding for restaurateurs to unlock its full potential in driving business?
Can hospitality businesses create safer environments for everyone involved by acknowledging the risk factors, understanding the impacts, and investing in prevention strategies and employee training?
In the hospitality industry, is understanding and prioritizing service quality an option or a necessity for survival and success?
How can the hospitality industry effectively balance sustainability, cost-efficiency, and responsible waste management in the face of growing environmental concerns?
How can the global foodservice industry effectively combat the massive challenge of food waste, especially in the context of popular buffet-style restaurants?
How can a team-based approach, aimed at maximizing efficiency, transform staffing in hotel housekeeping departments to optimize service quality, cost-effectiveness, and guest satisfaction?
Is the hospitality industry accurately assessing the significant impact of employee turnover, and should it prioritize addressing this issue more effectively, rather than focusing on other strategies?
Does the digitalization of the payment system and embracing digital transformation provide restaurants with a competitive edge, fostering loyalty among patrons, and attracting new customers through positive word-of-mouth?