Chapter 8 Summary

Chapter 8 Summary
Chapter 8 describes all the service that has to be managed within the hotel industry. Managed services are the practice of day-to-day management responsibilities and functions as a strategic method for improving operations and cutting expenses. Generally the client remains fully accountable for the overall management and control of the organization or system – including the functionality and performance of the managed service. Usually a very wide range of services can be managed in this way, including: HR-activities, production support, computer and IT systems. In the chapter it also explains the food service industry and where they play a major role in places such as airports, healthcare facilities, elementary and secondary schools as well as colleges.
Key Words & Concepts
1) Batch cooking: Sarah removed the last batch of pies from the oven at 4:00p.m. Then at 6:00pm she begins cooking another batch for the evening people.
2) Contractors: I hired the contractor to furnish my apartment and make sure the job was done well.
3) Commercial Food Service: The bark, raisin, and oil of the eucalyptus are of the well know commercial food service products.
4) Daily Rate: the United Nation has a daily rate chart visitors to Norway as the best place to live in the world.
5) Liaison Personnel: The Company’s insurance liaison personnel will work with you and have her employer develop an insurance plan that meets your needs.
6) Managed Services: the United States managed service by making sure our mails or packages are delivered to us in a timely fashion matter.
7) National School Lunch Program: The NSLP served 30.5 million children each day at the cost of 8.7 billion for fiscal year 2007.
8) Nutrition Education Program: the government agencies incorporate nutrients education program such as; let’s move launched by first lady Michelle Obama in February 2010.
9) Self- Operator: Barbers and Beauticians are self- operators in their profession and making sure all aspects of business are well organized.
10) Tray Line: Tray line workers are responsible for reading patient meal tickets and assemble the tray with all appropriate items.

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