Huntington Station, NY 11746 seanobrien26@gmail.com (H) 631-683-4617 • (C) 631-455-1522 Over twelve years experience in the food service industry as brokerage salesperson, warehouse manager, event manager, trade show manager, and restaurant manager for front- and back-of-the-house EMPLOYMENT Event Manager 2011- 2013 Club Demonstration Services
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& Saturday it is also a great place to party. Cruise Restaurant on level 2, provides a perfect setting for an evening meal. Our seasonal menu infuses the best fresh local ingredients with Modern Australian cuisine, providing and unforgettable dining experience. Be charmed by Cruise Restaurant and appreciate the warm ambience and flavoursome cuisine complimented with stunning views of Sydney Harbour and city skyline. Cruise Restaurant also boasts an award winning cocktail lounge where you can
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Corner Making dining a whole new experience 5/15/2013 Introduction Nana’s restaurant opened up in 1982 on a corner lot right outside of the city. This was a convenient location for not only the locals, but for those passing through town as well. The locals have stayed loyal customers and come in fairly regularly. The food is based on classic recipes passed down through generations. The restaurant has been open for 31 years and as time progresses so do the standards businesses are held
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Ruby Tuesday, as with most restaurants, has had its ups and downs throughout the years. The high and low moments are connected at least in some way to the company’s strengths and weaknesses of the company. Before I review the company’s strengths and weaknesses I want to give a little back ground of the company that is Ruby Tuesday. The first Ruby Tuesday restaurant was built in 1972. The first location was in Tennessee, but today there are over 800 Ruby Tuesday restaurants around the world. The chain
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Licensed to: iChapters User Licensed to: iChapters User Modern Food Service Purchasing Robert Garlough Vice President, Career and Professional Editorial: Dave Garza Director of Learning Solutions: Sandy Clark Senior Acquisitions Editor: Jim Gish Managing Editor: Larry Main © 2011 Delmar, Cengage Learning ALL RIGHTS RESERVED. No part of this work covered by the copyright herein may be reproduced, transmitted, stored, or used in any form or by any means graphic, electronic, or mechanical, including
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inspiring & assigning us with such an interesting as well as educative topic for this assignment. This has been a worthwhile experience as we got to learn many new things regarding measuring customer satisfaction with technological encounter on restaurant business perspective. Last but definitely not the least; we would again like to thank our course instructor especially for his kind cooperation, suggestions and support to improve our overall performance without which this task would not have been
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Appreciated students, FOR THE MEETINGS I EXPECT YOU TO: 1) Use a headset with a microphone during the meetings. 2) Follow the “Test your computer” section of the “Adobe Connect Meetings” option in the left panel inside the blackboard course. 3) AVOID using Google Chrome 4) Arrive on time 5) Participate actively and come prepared to the meetings. Your success in the meetings (expressing yourselves) is directed related to how well prepared you
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through collaborative effortsand ideas of certain BSHRM students of Arellano University PasigCampus in Partial full fillment of the requirements in Entrepreneurship &Business Planning. The Dream of Owning an extra ordinaryaccommodating and simple restaurant has finally come into reality.The Proponents were Richie Bersabe, Cindy Villanueva, Lea RoseBurata, and Divine Grace Malto who really worked hard to conceptualizethe name, concept and lay out of the restaurant.Reptica Resto Bar (fine dining) was
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Table of Contents I. Introduction | ----------- | Pg. 2 | I.1). Name of Restaurant Chosen | ----------- | Pg. 2 | I.2). The Place we were visited | ----------- | Pg. 2 | I.3). Background of Secret Recipe | ----------- | Pg. 2 | II. Menu format use in the restaurant | ----------- | Pg. 4 | III. Factors affect menu pricing in restaurant and ways to reduce food cost | ----------- | Pg. 5 | IV. Management Component | ----------- | Pg. 6 | V. Conclusion | ----------- | Pg. 8 | VI. Referencing
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This course is an introduction to the fundamental principles of food and beverage services management emphasizing how food service professionals
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