Foodservice Management Case Studies Series
Move Ahead by Going Back…to the Basics
Build upon your basic management skills and techniques with our foodservice management case studies. Heighten your return on investment and start conducting more effective meetings that will enhance your bottom-line results.
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$24.95/Toolkit Series CD-ROM
$9.95/Individual Toolkit Downloads
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Product Details
Individual Toolkit Downloads
The Foodservice Management Case Study Toolkit Series CD-ROM contains:
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City Centre Plaza Hotel Case Study ![]()
Participants in the City Centre Plaza case study assignment are associates in the consulting firm that the General Manager has hired to develop their new food and beverage business plan.
The objective is to "rethink" the hotel's three restaurants, catering operations and room service to make sure they are properly positioned to service convention guests, as well as to compete for the local clientele in the city's downtown area. The recommendations developed during this assignment will be part of a presentation the GM will use at the quarterly Board meeting.
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Restaurant a la Mode Case Study ![]()
Participants in the Restaurant a la Mode case study will assume the role of consultants hired by the investment partnership, The Saveur Group. The partners are having a monthly shareholders meeting tomorrow during which one of the major shareholders, Mr. Thomas, will be present. Mr. Thomas has been the driving force behind The Saveur Group's interest in the Public Interest Project (PIP); however, some of the partners are concerned about the proposal and want a recommendation from your consulting case study group.
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Greenhill Country Club" Case Study![]()
Participants in this case study have been hired by The Board of Directors of Greenhill Country Club to serve as consultants. The group will be meeting with the General Manager of Greenhill's House Committee to make a presentation regarding recommendations for improving Greenhill's foodservice operations.
In the past, The House Committee has been split over one key issue, which will be the fulcrum for your presentation. That issue is whether the current executive chef of the club is the right chef for Greenhill. The General Manager feels he is too close to the chef to make that decision and defers that judgment to the case study group.
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