Hotel and Restaurant Management

A training video for hotel staff on how to interact effectively with disabled guests. Focuses on various disabilities, such as blindness, deafness, mental disorders and mobility issues. Also addresses service animals and emergency situations. Includes guide books for learners and leaders.

Examines the components of successful recipe costing, such as the importance of recipes and portion size, the principles behind total recipe costs, an explanation of yields, and using a standardized costing form.

Focuses on the interplay among the three key activities of a restaurant (marketing, operations, and finance) and the people who support them (management, guests, and owners) to better understand the business of a restaurant. Examines the basic fundamentals of restaurant economics and teaches how to read and interpret financial statements (the balance sheet, statement of income (P&L), and statement of cash flow), review financial measures and prepare corresponding statements, communicate the financial condition of a restaurant, and drive a well executed business plan.

As the CEO of the luxury Loews Hotels chain, Jonathan Tisch knows status. So do his employees, who uphold the corporation's reputation every day of the year ... Watch John get retrained by his workers, most of whom earn their living on the ground floor at his famed Loews Miami Beach Hotel. From bellman to line cook, from room service to pool concierge, from front desk to housekeeping, he faces a barrage of challenges that require more stamina than status. Managers observe Jon's on-the-job performance, critiquing each physical mishap and verbal slip- and there are many.

Although the service and hospitality industry is a major component of the U.S. economy, it may be difficult to find operations management case studies in the hotel sector. This program fills that void, guiding viewers through the 'input and output' of operations management at a major Australian hotel. Viewers follow the general manager, food and beverage manager, executive chef, and executive housekeeper as they maintain and monitor the hotel's workflow.