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... ed now on Artemia Lebedeva Studio</p>]]></content:encoded>
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<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" > <channel> <title>RSS Catering Business</title> <link>https://www.daggies.net/</link> <description>Catering Business</description> <lastBuildDate>Mon, 15 May 2023 13:02:27 +0300</lastBuildDate> <language>ru</language> <sy:updatePeriod>daily</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item> <title>Rossi Business</title> <description>Artemia Lebedeva ' s studio released Skot Rao ' s Barista Manual in Russian. If there is a real master in the world, Scott Rao, no doubt one of them. When he broke into a coffee world in the early 1990s, he almost became a cult ...</description> <content:encoded><![CDATA[<img src="/img/top_10_poleznih_knig_dlya_biznesmenov.jpg" alt="ТОП-10 полезных книг для бизнесменов, написанных русскоязычными" align="left" /><p>Artemia Lebedeva ' s studio released Skot Rao ' s Barista Manual in Russian. If there is a real master in the world, Scott Rao, no doubt one of them. When he broke into a coffee world in the early 1990s, he almost became a cult of all barist and coffee professionals from all over the world. Over his shoulders, tens of thousands of fried grains, hundreds of thousands of coffee cooked, successful coffee business and tremendous experience detailed in four books. One of them is " Professional Barist Allowance " . The expert manual for the preparation of espresso and coffee is, by law, a book that requires the reading of each coffee goury or newcomer in the case, as it contains the most accurate and detailed information on the preparation of any coffee beverages, the nuances of the organization and the proper functioning of the coffee shops. The author ' s personal experience over the years of observation offers the reader a wide range of coffee creativity plates. Coffee isn't magic, it's a long and hard work of a large number of people. Starting with a little grain, coffee goes a long way, finishing it in a cup of your buyer. But the path, like the samurai route, is built, thernist, full of tests, and requires maximum coherence between all the chains. Coffee is dripping in the fingertips of a plantation collector, in the hands of a firefighter at work and a barist in a coffee shop. Coffee can obey, and it's about cure of coffee that's the book. You don't know where to start? Read Scott Rao. The book can be booked now on Artemia Lebedeva Studio</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/rossi-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/rossi-business</guid> <pubDate>Mon, 15 May 2023 07:02:00 +0000</pubDate> </item> <item> <title>Consulting In Restaurants</title> <description>Activities cover a wide range of issues, ranging from basic principles of restaurant and trade business to in-depth consideration of financial and management processes. 3. Master classes for cooks in the program, acquaintance ...</description> <content:encoded><![CDATA[<img src="/img/konsalting.jpg" alt="Консалтинг" align="left" /><p>Activities cover a wide range of issues, ranging from basic principles of restaurant and trade business to in-depth consideration of financial and management processes. 3. Master classes for cooks in the program, acquaintance with original prescriptions, modern equipment and novels of a restaurant kitchen. You've always got some delicious meals in your classroom, new business class, live conversations and councils of famous cooks. What do you get to our company? You'll save up to 20% of your budget when business starts...</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/consulting-in-restaurants</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/consulting-in-restaurants</guid> <pubDate>Mon, 01 May 2023 03:53:00 +0000</pubDate> </item> <item> <title>Your Company Is A Restaurant</title> <description>Margary! Oh. One mention of this name is breathing, a heart rate increases, and a patience of solo tastes on the lips. It would seem like a simple mix of three ingredients... ) Margarita's rightfully the most mysterious figure of ...</description> <content:encoded><![CDATA[<img src="/img/svoya_kompaniya_set_restoranov.jpg" alt="Своя компания (сеть ресторанов)" align="left" /><p>Margary! Oh. One mention of this name is breathing, a heart rate increases, and a patience of solo tastes on the lips. It would seem like a simple mix of three ingredients... ) Margarita's rightfully the most mysterious figure of classic cocktails. There are more than 15 incredible legends around the beverages about its creation, and America, Mexico and England are beating for the right to be known as the inventor of Margarita. - 50 per cent tequila, 29 per cent orange liquor, 21 per cent lime juice, that is the ratio of ingredients in tequila recommended by the International Barmen Association, but we recall once again that the personal effects of proportions may vary...</p>]]></content:encoded> <category><![CDATA[Own Restaurant]]></category> <link>https://www.daggies.net/OwnRestaurant/your-company-is-a-restaurant</link> <guid isPermaLink="true">https://www.daggies.net/OwnRestaurant/your-company-is-a-restaurant</guid> <pubDate>Mon, 01 May 2023 03:53:00 +0000</pubDate> </item> <item> <title>Automated Restaurant Management System</title> <description>The modern hotel is a complex set of functionalities, whose coherence depends on the success of the enterprise in the market. Given the current trends in hospitality and competition, which is increasing, the need to ensure the ...</description> <content:encoded><![CDATA[<img src="/img/r_keeper_v_7_i_avtomatizaciya.jpg" alt="R-Keeper v. 7 и автоматизация крупных ресторанных сетей" align="left" /><p>The modern hotel is a complex set of functionalities, whose coherence depends on the success of the enterprise in the market. Given the current trends in hospitality and competition, which is increasing, the need to ensure the speed and accuracy of staff and the hotel complex as a whole is increasing. The solution to this problem is possible only through the introduction of hotel automation systems, i.e. the introduction of the Office ' s Automated System (ASS) by the hotel (in English version, Property Management System (PMS))...</p>]]></content:encoded> <category><![CDATA[Management]]></category> <link>https://www.daggies.net/Management/automated-restaurant-management-system</link> <guid isPermaLink="true">https://www.daggies.net/Management/automated-restaurant-management-system</guid> <pubDate>Mon, 01 May 2023 03:53:00 +0000</pubDate> </item> <item> <title>Gubankova, Restaurants</title> <description>1. O. V. Quality management. M. Academy, 1999. 2. Akurov N., Krupts A. Azbuka restaurant service. M. Case, 2004 3. Anosov M. M. Kucher L. S. Organization of production in catering facilities. Economics, 1985. 4. Boguševa V. I ...</description> <content:encoded><![CDATA[<img src="/img/gai_kodzor_murvedr_sira_2014_vinniy.jpg" alt="Gai Kodzor «Мурведр Сира» 2014 – Винный вторник на PORUSSKI.me" align="left" /><p>1. O. V. Quality management. M. Academy, 1999. 2. Akurov N., Krupts A. Azbuka restaurant service. M. Case, 2004 3. Anosov M. M. Kucher L. S. Organization of production in catering facilities. Economics, 1985. 4. Boguševa V. I. Organization of restaurant and bar visitors. Rostov-na-Donu: Phoenix, 2002. 5. Borisova Yu. N., Garanin N. E. et al. Hotel and restaurant management. M. ROMAT, 1997. 6. Borodine V. V. Restaurant and Gostic business. Accounting, taxes, marketing, management. 7. The Vološin N...</p>]]></content:encoded> <category><![CDATA[Specialities]]></category> <link>https://www.daggies.net/Specialities/gubankova-restaurants</link> <guid isPermaLink="true">https://www.daggies.net/Specialities/gubankova-restaurants</guid> <pubDate>Mon, 01 May 2023 03:53:00 +0000</pubDate> </item> <item> <title>Training In Restaurants</title> <description>Hello! Have you thought about how many clients and profits you lose? With you, Roman Birukov, a restaurant business consultant on profit-making techniques, as well as a first-rate coach and sales skills. The chiefs of restaurant ...</description> <content:encoded><![CDATA[<img src="/img/kak_ya_otkril_dostavku_edi_gde.jpg" alt="Как я открыл доставку еды, где есть сё и сразу / Пространство" align="left" /><p>Hello! Have you thought about how many clients and profits you lose? With you, Roman Birukov, a restaurant business consultant on profit-making techniques, as well as a first-rate coach and sales skills. The chiefs of restaurant business most often ask me the following question: "How to increase profits and attract more guests? And when was the last time you analyzed your staff, how do they communicate with your guests, do permanent guests know names, take care and heat in service? How many ways they know how to raise the check are they able to determine the psychological types of guests and how to communicate better how to avoid conflict and how to make a broken guest happy in 60 seconds? What in your service personnel's actions is encouraging a guest to return to your place again? It's just a little bit of a possible question...</p>]]></content:encoded> <category><![CDATA[Training]]></category> <link>https://www.daggies.net/Training/training-in-restaurants</link> <guid isPermaLink="true">https://www.daggies.net/Training/training-in-restaurants</guid> <pubDate>Wed, 19 Apr 2023 02:03:00 +0000</pubDate> </item> <item> <title>Training In Restaurant Business In India</title> <description>The Baltic Academy of Tourism and Entrepreneurship (BATIP) has been training graduates for the entire tourism industry for 20 years. BATIP ' s history began in 1969, when the Russian tourist education system in Leningrad ...</description> <content:encoded><![CDATA[<img src="/img/vyacheslav_shport_prinyal_uchastie_vo_vstreche.jpg" alt="Вячеслав Шпорт принял участие во встрече с Премьер-министром Индии" align="left" /><p>The Baltic Academy of Tourism and Entrepreneurship (BATIP) has been training graduates for the entire tourism industry for 20 years. BATIP ' s history began in 1969, when the Russian tourist education system in Leningrad established a zone-based tourism training course for the development of the skills of tourism and exporters. The need for tourism specialists in Leningrad has always been extremely demanding, and in 1992 it is decided to establish a higher education institution. Today, our granddaughter went to a new stage of his development...</p>]]></content:encoded> <category><![CDATA[Training]]></category> <link>https://www.daggies.net/Training/training-in-restaurant-business-in-india</link> <guid isPermaLink="true">https://www.daggies.net/Training/training-in-restaurant-business-in-india</guid> <pubDate>Tue, 18 Apr 2023 06:14:00 +0000</pubDate> </item> <item> <title>Specialities Of Restaurant Business</title> <description>The portal of hospitality and nutrition in the management of restaurants is very similar to other economic activities. Management-related issues are the prerogative of managers and first-person managers. In the vast majority of ...</description> <content:encoded><![CDATA[<img src="/img/osobennosti_restorannogo_biznesa_gdanska.jpg" alt="Особенности ресторанного бизнеса Гданьска" align="left" /><p>The portal of hospitality and nutrition in the management of restaurants is very similar to other economic activities. Management-related issues are the prerogative of managers and first-person managers. In the vast majority of cases, they are self-sufficient in the selection of staff, labour discipline, placement of staff, and spend a lot of effort and time at the expense of primary tasks. A severe time deficit compels the leaders of the Kiev restaurants to delegate their authority to address certain questions to the assistants...</p>]]></content:encoded> <category><![CDATA[Specialities]]></category> <link>https://www.daggies.net/Specialities/specialities-of-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/Specialities/specialities-of-restaurant-business</guid> <pubDate>Tue, 18 Apr 2023 06:14:00 +0000</pubDate> </item> <item> <title>Quality And Restaurant Business</title> <description>West Economics, Law and Sociology, 2015, No. 2, Economique KDC 338.46 Quality of Services in Bardasov E.V. The Doctor of Economic Sciences, Professor of Management and Business Activities of the Kazan National Research University ...</description> <content:encoded><![CDATA[<img src="/img/v_adzharii_uluchshaut_kachestvo_restorannogo_biznesa.jpg" alt="В Аджарии улучшают качество "ресторанного бизнеса"" align="left" /><p>West Economics, Law and Sociology, 2015, No. 2, Economique KDC 338.46 Quality of Services in Bardasov E.V. The Doctor of Economic Sciences, Professor of Management and Business Activities of the Kazan National Research University of Ritchkov N. V. Candidate of Historical Sciences, Professor of Public Service Marketing and Enterprises of the University An analysis of the nature of the restaurant ' s perception by its customers, the degree of satisfaction and their impact on the quality of restaurant services, and the modelling of the service sector. Keywords: services, modern restaurant model, consumer attitudes, consumer satisfaction, quality, ethnic differences in service perceptions. Restored businesses in Russia in the current decade continued to attract investors, entrepreneurs, especially the opportunities for relatively stable profits with an effective management system. Marketing policies have an important place in this system, with the aim not only of attracting, but also of keeping targeted clients. Service quality management is a key factor in restaurant competitiveness [1-3]. Scientific and applied interest in the quality of services is steadily increasing. There is an understanding of the feasibility and effectiveness of different research tools, depending on the objectives of the study and the expected results. At the same time, service consumers are increasingly the primary evaluators [4-7]. According to marketing experts, the catering market in Russia has not yet reached the stage of saturation. Its growth to 2008 was fairly high and was on average between 20 and 25 per cent. This trend is based on the purchasing power of Rossians, their attitude to the food system outside the home.</p>]]></content:encoded> <category><![CDATA[Catering Business]]></category> <link>https://www.daggies.net/CateringBusiness/quality-and-restaurant-business</link> <guid isPermaLink="true">https://www.daggies.net/CateringBusiness/quality-and-restaurant-business</guid> <pubDate>Fri, 17 Mar 2017 07:29:00 +0000</pubDate> </item> <item> <title>The Rules Of The Restaurant Label</title> <description>1. So you decided to go to the restaurant. Remember, the man is always the first to enter the institution, warning that a woman might be at risk, but the main reason is that, on this basis, the meter has the right to draw ...</description> <content:encoded><![CDATA[<img src="/img/osnovnie_pravila_restorannogo_etiketa_vse_ob.jpg" alt="Основные правила ресторанного этикета | Все об этикете" align="left" /><p>1. So you decided to go to the restaurant. Remember, the man is always the first to enter the institution, warning that a woman might be at risk, but the main reason is that, on this basis, the meter has the right to draw conclusions as to who is the initiator and who will pay. In the case of women or men in the audience, priority is always the first and pays the one from whom the invitation to a restaurant came. But if a Swiss meets at the entrance, a man must miss the first woman. Then the cavalier finds free space 2. If the meeting was scheduled in advance, a man should come a little earlier than a woman, get dressed in a wardrobe and find out at the waiter where the reservation is. All this has to be done before the guest lady comes. After that, you meet a woman, help her get naked and go to the gym. 3. A table in a restaurant is reserved for several people, in which case the others are expected in time for about 20 minutes, after which they are not bound by their obligations. The late arrivals must apologize and, without paying special attention, join the others. 4. A gentleman who came to a cafe or restaurant and accompanied by a lady should give up the last more comfortable place at the table, for example, with a view to the stage. However, the most convenient places are usually considered: the wall face to the hall, in the middle of the room, face to the entrance. At the same time, a man should take a place on the left of the lady or in front of her if the table is small. In the event that two men and one lady (or vice versa) have lunch, it/he is recommended to have a network between them. 5. A man has to help his lady sit down. He puts a chair out of the table and then helps the companion move it. It must be noted that this is an old rule of ethics today, almost nobody does. Women usually take the lead in their own hands: they choose their own place at the table and sit on a chair. Also, the rules of good tone say a man has to come up a little if the lady comes up from the table. If there are several men sitting at the table, they may not stand when a woman rises. 6. According to the rules of ethics, a man chooses a menu. In doing so, he must offer his companion the choice of a menu dish. It is no surprise that in some high-end restaurants there is a separate menu for men (with prices) and women (with no price), so visitors can choose the corn they want without risk. ♪ ♪.</p>]]></content:encoded> <category><![CDATA[Own Restaurant]]></category> <link>https://www.daggies.net/OwnRestaurant/the-rules-of-the-restaurant-label</link> <guid isPermaLink="true">https://www.daggies.net/OwnRestaurant/the-rules-of-the-restaurant-label</guid> <pubDate>Sat, 22 Apr 2017 11:25:00 +0000</pubDate> </item> </channel></rss>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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