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This is the average spent per individual customer, which can be calculated separately for each member of the serving staff. [ 4 ] Polansky and McCool propose a capture ratio, given by the ratio of "Meal Period Covers Served" divided by the "Number of Persons Available to Eat that Meal".
A class-action lawsuit filed against the restaurant group that owns Jon & Vinny's has started a larger conversation on the ethics of service fees and tipping. L.A. Times readers share their thoughts.
Pages in category "Food and drink companies based in Atlanta" The following 14 pages are in this category, out of 14 total. This list may not reflect recent changes .
The restaurant is a sports bar concept featuring barbecue and related foodstuffs in an Appalachian mountain lodge setting. [6] In 2003, Seasons 52 was under development to "provide guests the opportunity to indulge while still eating well." Seasons 52 restaurants were only being opened in the Florida or Atlanta markets during its initial phase ...
The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]
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A hotel manager, hotelier, or lodging manager is a person who manages the operation of a hotel, motel, resort, or other lodging-related establishment. [1] Management of a hotel operation includes, but is not limited to management of hotel staff, business management, upkeep and sanitary standards of hotel facilities, guest satisfaction and customer service, marketing management, sales ...
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).