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2. Restaurant management - Wikipedia

   en.wikipedia.org/wiki/Restaurant_management

   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).

3. Hotel manager - Wikipedia

   en.wikipedia.org/wiki/Hotel_manager

   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 ...

4. Hospitality management studies - Wikipedia

   en.wikipedia.org/wiki/Hospitality_management_studies

   In the US, hospitality and tourism management curricula follow similar core subject applications to that of a business degree, but with a focus on tourism development and hospitality management.

5. John E. Bryson - Pay Pals - The Huffington Post

   data.huffingtonpost.com/paypals/john-e-bryson

   From January 2008 to June 2011, if you bought shares in companies when John E. Bryson joined the board, and sold them when he left, you would have a 2.7 percent return on your investment, compared to a -13.4 percent return from the S&P 500.

6. M. Frances Keeth - Pay Pals - The Huffington Post

   data.huffingtonpost.com/paypals/m-frances-keeth

   From January 2008 to December 2012, if you bought shares in companies when M. Frances Keeth joined the board, and sold them when she left, you would have a -1.4 percent return on your investment, compared to a -2.8 percent return from the S&P 500.

7. Kitchen brigade - Wikipedia

   en.wikipedia.org/wiki/Kitchen_brigade

   is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")