Managing Projects in Hospitality Organizations

Part 1 Business planning: introduction; creating business synergy - a new passenger services strategy (P and O European Frries); planning for change in a regional school meals service - an attitudinal assessment (Gloucestershire County Council); competitive tendering for National Health Service domestic services (Royal Deeside Hospital); strategic management and planning of small and medium-sized tourism enterprises (the Greek Aegean islands). Part 2 Systems design: implementing a catering information system in the Armed Forces (Army Catering Corps); productivity angles on sous-vide production (Home Rouxl and Commonwealth Hotels International); achieving competitive advantage through quality (Sutcliffe Catering Group); developing a system for competitor analysis (Taj Group of Hotels, India). Part 3 Training and development: managing new national education and training initiatives in the hospitality industry (National Vocational Qualifications); alternative labour markets and fast food - human resource practices during a period of demographic change (Burger King); hotel development and operation by a non-commercial organization (The Castlefield Hotel, Manchester); creativity for hospitality managers (Forte Plc).