by
ClickView (Firm)
Call Number
XX(302787.1)
Summary
Catering for an event or function needs careful planning and execution. This programme examines a range of areas relevant to event or function catering.
Format:
Other
Relevance:
1.3812
by
ClickView (Firm)
Call Number
XX(302791.1)
Summary
This programme interviews a number of people who work in the hospitality industry dealing with the public: receptionist, porter, duty manager, and restaurant/bar staff. Each section illustrates and describes the skills necessary for each job and the tasks commonly expected to be carried out. As the public face of the tourism industry these people have the responsibility of providing the best possible service they can for their paying clients.
Format:
Other
Relevance:
1.3578
by
ClickView (Firm)
Call Number
XX(302792.1)
Summary
The total tourism and hospitality experience consists of both products and services. Products are considered more tangible whilst services are intangible in nature. Up-selling is a marketing tool used in an attempt to have the consumer purchase more expensive items, upgrades, or other add-ons in an attempt to make a more profitable sale. In this programme we define a product, ask how a service differs from a product, examine the marketing concept and go through the process of upselling to add value and training staff to upsell. A valuable look at getting the most from products and services in this vital industry.
Format:
Other
Relevance:
60139.4531
by
ClickView (Firm)
Call Number
XX(302793.1)
Summary
The development of tourism can have massive environmental, social and economic impacts. To be successful and sustainable, extensive planning is needed. In this programme we examine the careful co-operation and co-ordination between both the public and private sectors, and the involvement of the local community, which is required to achieve a successful and enduring development. An engrossing, well-illustrated and current examination of the issues vital to this powerful industry, this programme builds on the knowledge students will have gained in the programme 'Where the Bloody Hell Are You? - An Introduction to Tourism'.
Format:
Other
Relevance:
57341.1758
by
ClickView (Firm)
Call Number
XX(302794.1)
Summary
Hospitality is a service offered the world over. Sometimes the service you receive is good, other times it is bad. There are many reasons why the quality of service you receive can vary, however it usually comes down to one thing - teamwork. Hospitality isn't a solo act; it takes a team of individuals working towards one shared goal in order to produce excellence. Throughout this programme we discuss front and back of house team structures, teamwork in general, roles and responsibilities of team members, communication, and customer feedback. A brilliant introduction to the teamwork aspect that applies to every tourism & hospitality organisation.
Format:
Other
Relevance:
1.3571
by
ClickView (Firm)
Call Number
XX(302939.1)
Summary
Eggs are one of the most versatile ingredients we have. Whether it's a delicious sweet cake, a savoury omelette, or just a perfectly poached egg, there is almost no limit to the beautiful foods you can make using an egg. In this practical programme, Chef Dave Christopherson discovers the uses of various sizes and grades of eggs, explains what the eggshell's colour means, and examines egg nutrients, how to store eggs, the best cooking temperatures and more. Demonstrating a variety of delicious, easy to prepare egg dishes, including scrambled, sunny side up, over easy egg, and basted eggs, Chef Dave also tackles hollandaise sauce, omelettes, strata, frittata, and quiche and more.
Format:
Other
Relevance:
1.3649
by
ClickView (Firm)
Call Number
XX(303038.1)
Summary
In this first snippet of the Business Development Series, we look at the fundamentals of business - they are really simple! There are essentially only two ways to build profits and only one that builds the business. In short, building a business requires us to sell more products or services, but in essence there is only one way to sell more of our offering that is both low risk and sustainable in the long term.
Format:
Other
Relevance:
1.3447
by
ClickView (Firm)
Call Number
XX(303039.1)
Summary
This snippet alerts us to the possibility that in business, there are only two real risks that matter and of those, there is only one that is hard to manage. Let's examine those risks, and learn how to reduce them. At the same time, we can gain a better understanding of why people would want to buy our products in the first place and the use of promotions and advertising to increase sales and revenue.
Format:
Other
Relevance:
1.3343
by
ClickView (Firm)
Call Number
XX(303040.1)
Summary
Snippet 3 introduces the Value Chain. In working to sell any product or indeed new idea or concept, it is essential to understand the Value Chain and all the players that must work together to take an idea from mind to market. We need to understand the different value proposition each player has, who is the purchaser and who is the user and how this affects our understanding of markets.
Format:
Other
Relevance:
1.3404
by
ClickView (Firm)
Call Number
XX(303041.1)
Summary
In Snippet 4, we talk about developing a Market Risk Map that encompasses every product and service in the world and how we can use this map to explore market risk.
Format:
Other
Relevance:
1.3656
by
ClickView (Firm)
Call Number
XX(303042.1)
Summary
Snippet 5 covers where different products and services fit on the Market Risk Map, and whether there are any special risks or benefits in being first to market with a new concept?
Format:
Other
Relevance:
1.3456
by
ClickView (Firm)
Call Number
XX(303043.1)
Summary
In our final snippet of this series, we acknowledge that sometimes being first to market can carry great risk, especially if the concept is very new to purchasers and thus difficult to understand. In order to reduce market risk with a new concept, it is useful to use a technique we refer to as 'Coupling' to essentially remove the feeling of absolute newness and high novelty in the eyes of the purchaser.
Format:
Other
Relevance:
1.3309
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