HTM 213 Chapter 2-3: HTM 213 Chapter 2-: Chapter 2+3

• School: GVSU
• Department: Hospitality and Tourism Management
• Course: HTM 213
• Professor: Robert Robins

Document Summary

Typical production positions: chefs (executive, sous, banquet, garde-manager, cooks (soup, sauce, fish, roast, relief, bakers (head bakers, assistants, pastry chefs, pantry staff, stewards (porters, dishwashing staff, stewards, storeroom and receiving employees. Service positions: host, dining room manager, server, busser, bartender, cashier, runners, expediters, curbside servers. Iv: technology vs. people, we work when everyone else plays, service industry is the people industry, starting wages are higher than minimum, rapid advancement, promotion is in your hands. Planning: creating goals and objectives, developing action plans to reach them. Effective planning includes: accessing accurate, complete information, good communication with other managers, building flexibility into plans, making sure plans are fully implemented. Elements of a strategic plan: vision, mission, short range plans, long range plans, business plan, operating budget, marketing plan. Ii: how can we best use our resources to attain our objectives , organizational chart chain of command, empowerment: authority with responsibility and accountability.