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    Management Contract Operations—The First Key: Part 4—Training with Vision—The One-Month Journey

    Management Contract Operations—The First Key: Part 3—The Welcome, the Word and the Work

    Management Contract Operations—The First Key: Part 2—Selection Surprises

    HOTEL FOOD AND BEVERAGE SERVICE; PREPARATION FOR EXCEPTIONAL SERVICE PART 1

    Egi GaisieMay 5, 201701.6K views

    It is very tempting to write about my recent experience as a victim to poor food…

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    HOTEL FOOD AND BEVERAGE SERVICE: THE QUESTION OF TIPPING ed al.

    Egi GaisieMay 1, 201701.9K views

    Confused by the terminologies.. ‘tips’, ‘service charges’, ‘cover charge’ and ‘gratuities’? You are not alone. To…

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    HOTEL FOOD AND BEVERAGE SERVICE: CREATING THE EXPERIENCE

    Egi GaisieApril 12, 201703K views

    The images on your right and left are traditional symbols depicting the availability of food and…

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    HOTEL FOOD & BEVERAGE SERVICE: ATTITUDINAL CHANGE FROM THE TOP

    Egi GaisieApril 12, 201701.3K views

    It is common practice to find hotel food service personnel being hired without any prior professional…

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    HOTEL KITCHENS: THE SACRED KITCHEN AND ITS FOOD PORTFOLIO

    Egi GaisieMarch 29, 201702.7K views

    I cannot end my discussions on hotel kitchens without touching on menus and Ghanaian foods. This…

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    HOTEL KITCHENS: ‘THE INTRUDERS’

    Egi GaisieMarch 23, 201702.6K views

    If you are an ‘insider’, I mean a hotel professional, the signage on the left or…

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