i need to have 3 questions for my new job in contract catering.?
815591
1   what level have my staff been trained to in the required food hygiene regulations,   2   are my staff aware of the required health and safety regulations at their place of employment,   3  have staff received   training  in the correct cleaning and maintenance of a food preparation area,   4  are staff aware of the cosh regulations regarding chemicals used to clean a food preparation area.
554410
you can apply in qatar airways catering company\npo box 22383\ndoha qatar\nbecause they looking for quality controler for food and hygiene safety if you wish please apply or you can try in some catering and hotel jobs sites like jobs in hospitality.com\nflight kitchen jobs etc etc\nand iam working in qatar airwyas catering my name is shakeel.
1164734
That depends on what type of catering business!  Where it will be located, the hours of operation, the number of employees....... I would suggest first have in your mind and on paper what your goal is, for instance lets say you want to operate a traveling food stand, one that you may drive to construction sites and offer both hot and cold sandwiches and drinks!!  OK, now I would then call other catering businesses in other towns or cities across the US, lets say 5 businesses in 10 cities that gives you a total of 50!!  Let them know why you are calling and where you are located, that way they will not feel threatened in helping you since you would not be their local competition!  Have your questions ready, and hopefully at the end of the 50 calls you will not only have a ballpark figure, you possibly will have gained more insight into being successful!!  Good Luck! Have a Great Day! MB!
1036449
Be nice, tell them what you just told us. Educate them so the next time they come in THEY will know. You can be upset by it, or you can educate them so that you don't have the situation occuring as often in the future. For the questions above #1. The prices are all on the overhead menu sir/mam. #2 Right there under the overhead sign that say "Order Here". #3 Which type of white cheese, we have 3, american, blank and blank. #4 Well, we have jalepeno, green, and banana peppers, which would you like. #5 Why yes, I do have a menu for deaf people, it's the same one as yours right there on the wall.\n\nAnd honestly, if you treat them nice, but besure and let everyone else around them hear your reply, they will feel stupid for not paying attention and having to have someone who they see as a servant explain simple crap to them. They won't be so quick to forget next time.\n\nOr better yet, when it comes to the actual sandwich, put both triangle white cheeses on, all 3 peppers and charge them extra for the cheese. When they complain, explain to them you only put what they asked for on their sandwich, and while you will re-make it, please be more specific in the future.
678229
Why do you want to work here?\n\nWhat do you haev to bring to our facility?\n\nWhat are three strengths you have?\n\nWhat are three weaknesses?\n\nWhat would you do if someone tried to enter a room and they were not wearing a lead apron during a fluoro procedure?\n\nGive and example of how you had to deal with a difficult patient in the past and what did you do?\n\nGive an example of a problem you have had with a co-worker and how did you resolve it.\n\nWhat do you think is the most important part of the MRT code of ethics?\n\nWhere do you see yourself in the next 2, 5 10 years?
341519
1. What shall we have for lunch?\n\n2. Where shall we eat?\n\n3. Who's buying?
1144946
Not much response to your question, so  thought I'd scout the Internet even though it's not my area of expertise. Obviously the range of subcontractors available to you will depend on your anticipated production levels.\nIf you class your recipies as health foods then I guess there's a chance http://www.hfma.co.uk/  might be willing to put you in touch with some of it's members.\n\nhttp://www.foodanddrinkinfo.co.uk/Home.aspx may be able to offer advice.
668813
Thank you for being honest instead of just expecting someone to do your homework for you... you may have to read and comprehend this - but it might help you get done what you need to get done \n\nhttp://www.vtaide.com/png/foodchains.htm\n\ngood luck !!
17628
THE STAFF!!  I have worked in restaraunts since I was 15 and I must say that if your staff isnt GREAT CHIPPER UPBEAT And ready to deal with the JERKS that walk in then you restaraunt wont do well either!  You need to establish a 'regualr' customer base and really get the word out.  2/3 businesses dont make it past the first year due to going into the hole.  Make sure that you are prepared to losse money your first year in order to provide promotions and specials to the public to get them into the restaraunt.  Make sure that since this is your first atempt that you only hire experienced servers and cooks.  This will not be the place to train new employees!  Make sure to set a budget for each month and make sure that you stay within it!!  I helped open a restarant in St. Charles MO and they are now making a killing off the business so this is where I get my info from.  Make sure also that who you have doing to books and all is someone who you TRUST!!  Accounting is a huge part as well!!  Make sure that you like all of the food that you serve cause if you dont like it and you wont eat it chances are that the public wont either.  Any time that you try a new dish serve it as a specail once or twice a week for about a month to see what the responce is to it first.  Have your staff taste things as well they will be your most honest critics!!  Cause they wont want to serve something that they cant sell... you have to think that servers make money directly off of your products.\n\nOh and feel free to IM me at justone_girl on yahoo.  I would love to help you out any more if I can
36380
Q1. I would ask employee A's boss (which I believe would not be me) to do the following or I would do it myself. I would ask employee A to stay after the meeting ended or I would make some time to have a brief meeing with employee A in my office. I would say I apologize for not being able to tell you before the meeting that I was going to give project #3 to employee B. I would tell employee A how much I value their dedication and their work and tell them the reason why I chose to give project#3 to employeeB (because there were several projects that have the same deadline or I wanted you (employee A) to focus on the most important projects). The last thing I would do is give employee A an opportunity to ask any questions regarding the changes I made.\n\nQ2. First of all, the only private phone call that would make me late for an important meeting with my boss would be an emergency. I would call my boss immediately after the emergency phone call and say "I am sorry but I but I am going to be 10 mins. late for our meeting due to an emergency phone call. Ask if that is going to be okay, it gives your boss the option of rescheduling the meeting with you,if he has other committments. You could explain what the emergency was but,depending on the nature of the emergency, you don't have to go into detail. When you get to the meeting you could once again apologize for being late for the meeting. If the meeting involves more people than just your boss, I would make a general apology to every one for being late and holding up the meeting. No explanation as to reason when it involves more than your boss or a group of people. \n\nQ3. I would say I am sorry I lost my temper when you asked me to help you with that math problem. I would tell him/her if it was because I had a headache but not tell my child that I reacted that way because of worry about bills, argument with husband, no need to burden a child and cause them unnecessary worry. Is there something about subtraction that you don't understand? I would let them know I want them to come to me whenever they need my help (there are many situations I would not want my child to resolve on their own ex: being bullied or treatened by someone), but not for homework they know how to do.
464455
What are you requesting be transferred? Transfer of an employee? Transfer of property? \n\nI would imagine that you'd start with a what/where in the first paragraph. Then provide reasons for why/how/when in the next paragraph. In closing, thank the person, and provide contact information if they have more questions.
865103
You should have everything in writing clearly stating everything. The rules are up to you. \n\nOvernight guests?\nParking?\nUse of common areas?\npets?\nlate rent?\nreturned check fees?\ncleanliness......the list could go on and on depending on how picky you are.
150083
There will be an application kiosk near the Customer Service desk.  Take your time with the application.  Make sure you bring all of your information with you so you don't have to leave areas of the application blank.  Make sure your spelling and grammer are correct.  Make sure and include information regarding any area where you may have special knowledge or experience (eg. plumbing, electrical, etc.)  Everyone who applies fills out the same application, so the object is to set yourself apart from the others.  The object at this point is to get an interview.\n\nAll interviews are conducted using the same set of questions for each applicant for each of three interviews that you must get through successfully in order to receive a job offer.  When you arrive for an interview, be on time.  If you are late for an interview, you are telling them you are likely to be late for work if they decide to hire you.  Dress appropriately.  A suit and tie is not necessary, but on the other hand this is not the time to show up in your favorite AC/DC t-shirt sporting all of your facial piercings.  Use common sense.\n\nThe first interview will consist of approximately 20 questions, most of which relate to customer service.  One of the questions will be something like, "You are on your way to the breakroom for your break, and a customer stops you to ask for help, what do you do?"  Again use common sense.  Keep in mind that the most important issue in a Lowe's store is customer service.\n\nThe second interview will again consist of about 20 questions designed to give the interviewer a sense of how you might interact with your peers in the store.  For example, they might ask you something like, "Describe a disagreement you had with your boss at your last job and how did you resolve it."\n\nThe third interview will usually be with a Manager in the store who has the authority to present you with a job offer.  The first two interviewers will have recommended that you be hired.  This last interviewer will ask you a series of questions that are a mix of the first two and are designed to give the final interviewer a sense that the first two interviewers were correct in recommending you for hire.\n\nIf you land a job, show up for work on time every day, work hard, and learn everything you can.  Most Lowe's Store Managers started out at the bottom rung of the Lowe's ladder with the simplest and lowest paying jobs in the store.  Lowe's will give you more responsibility and advance you quickly if you apply yourself.\n\nGood luck!
453122
I suggest you read the free article "How to Start Your Own Highly Profitable Home Based Catering Business" http://www.powerhomebiz.com/vol25/catering.htm  . The article can give you an introduction on how to start your own catering business. It covers information on the demand for catering, startup costs, income potential, and marketing your catering business.\n\nFor detailed information, I suggest you check out the following books:\n\n- How to Start a Home-Based Catering Business \n- How to Run a Catering Business from Home \n- The Complete Caterer: A Practical Guide to the Craft and Business of Catering \n- How to Manage a Successful Catering Business \n- Catering Management \n- Successful Catering \n- Start Your Own Catering Business \n\nYou can also learn a lot from the following associations of the catering industry:\n\nNational Association of Catering Executives http://www.nace.net/\nNational Restaurant Association http://www.restaurant.org
769027
where is the restaurant going to be?\nfrom what you described, I may be interested.\n\nnot somewhere too posh, but like you described, great atmosphere, lovely food, great service. You sound like a real chef? I wish I can be a chef too :)
983821
Hmmm....I just KNOW this is a trick question!!!!\n\nErrrrr..... I KNOW!\n\nFOOD! Food is the MOST important prerequisite for a successful catering business!!!\n\nExperience is worthless without FOOD to survive on long enough to GAIN that experience!\nA Degree in Catering takes brains, and brains need FOOD to work!\nCooking Talent? Try serving Boiled Water Au Gratin as a main entree. People want FOOD!\nEver try training with make-believe FOOD? It looks even more silly than 'air guitar'.\n\nIndeed, the only answer is E ....  Food.\n\nAnd don't feel bad for not including it in your list of possible answers, it's a common mistake most newbies make. Start with food and the rest will sort itself out.\n\n:)
807570
yourquestionwouldappeartobeincompletepleaserestateandmaybewecanhelpyouormaybeyoucouldtry\n\nhttp://www.nal.usda.gov/fnic/foodcomp/search/