INCOME AND MAXIMIZING PROFITS
POLICIES AND BUSINESS DEVELOPMENT.
3-TRAINING DIRECTORS OF FOOD
AND BEVERAGE, OPERATIONS AND GENERAL MANAGERS.
4-Art and science
of comparative culinary arts.
recruiting & training personnel at all levels.
evaluation (operations & management).
7-Extensive training in hotels management.
8-Employees talents and potentials developments.
9-Productivity enhancement & orientation programs.
10-Acquisitions, mergers and feasibility studies.
11-Operations strategies & management analysis.
federal laws and regulations.