Hospitality Industries in Indian Gaming Casinos

This presentation is designed to help food & beverage supervisors and managers find ways to reduce spending and increase profits, while still maintaining quality and service levels. Practical methods will be identified, as well as interdepartmental solutions, so that attendees can learn how to plan and contribute to the casino's overall profit margin. 

TOPICS

·        Identifying operational inefficiencies

·        Proper resource allocation

·        Employee recruitment and retention

·        Best use of employee discounts and meal programs

·        Food court vs. restaurant

·        Promotions, bus tours, and coupons

·        Scheduling and labor costs

·        Customer service

WHO SHOULD ATTEND?

This course is excellent for food & beverage managers and supervisors, operational directors, and anyone interested in increasing profits through their hospitality profit centers. 

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Last modified: November, 2004