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Ternana-Real Marcianise

Baldassari Piccioni find himself after a month of absence is ready to take the field. After the one-match ban back on offense while also Bertoli-ballot Perna Tozzi Borsoi.

Given the precarious physical condition of Perna for some weeks playing with infiltration should have the best Tozzi Borsoi.

After the defeat of Cosenza expected an immediate redemption of rossoverdi. But be careful not to underestimate the Marcianise.

would be the biggest mistake for a team that has yet to rid the wrong one game against a team not just in name (Pescina).

To avoid repeating the same mistake you need the right determination and the best approach.

Forza Ragazzi!

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management and sales outlets in the hotel

Many hotels are equipped with shops and corner where they sell products of all kinds.

There is a store dedicated to wellness, the wine, local products, handicrafts and so on and so forth ...

Sometimes these outlets become customer service without generating profits. Another necessary evil to differentiate themselves from competitors.

How can we make this attvità marginal production?

Starting from the beginning ... namely: the progettazzione.

The design space is crucial. Make a window in the corner unused, just to "fill", or try to sell something, it makes no sense and is especially counterproductive. So, no stairs, service corridors or former boiler rooms.

the other important element is the merchandising, that "steal" and adapt to the GDO to our reality.

A small window well positioned, with very few products on display, can make a difference.

After we surprised the client with our exclusive services, what she'll think before exposure to product style supermarket? " Will still have that perception of exclusivity that we have painstakingly tried to convey?

The merchandising is the branch of marketing that brings together a combination of activities and actions intended to promote the sale of a particular product line or even a single product once the same has been incorporated into 'range the store. Can be related to the insertion of a new reference in a supermarket or on a sales portal on the internet to boost the rotation of a reference already exists but with a low turnover rate. A typical action of merchandising to the monitoring of space and position (technically called scaffaling) assigned to the products of one brand, the prices charged, etc..

But to be more precise, in the outlets of the hotel that matters is the visual merchandising ; ie, place the product in the store in line with the choice of format (or business strategy ) and affecting the system exhibition, the scenery, lighting, graphics'. The literal translation is "display of goods" 'but is a series of operations far more complex than a simple display of products: a commercial and creative language. More generally, concern the atmosphere produced by sensory stimuli that the product on display is able to induce the customer to attract more attention and increase sales volumes.

Showcase, corner or space for it, however, must always be used as a reference and not as a point of sale. The proposal, brought up the board (because the hotel do not "sell"!) must be implemented by an operator, which of course will be trained and informed of the product recall in the proposed store.

For some departments it is more delicate.

SPA products should always be prescribed by a professional able to assess the needs of the host. That is if you have quality products that differ in composition and effectiveness. Speaking more commercially you can also say that the products used within the SPA must be different from what is available commercially in perfumes or superstore. Taking the risk to propose "a hundred grams welfare" is detrimental to the company's finances!

Particular attention is given to food.

Beautiful and impressive display in the reception appessi with ham and cheese, but every so often (spesso!) take a look if you are deteriorating! _ Saw with my eyes to ...... you can not tell! _

Beyond these trivial attentions, it must be said that the food that you want to propose to the customer should choose an attractive packaging and the logo of the hotel, referring to the only manufacturer on the label . Obviously, the more rare and exclusive products are linked to the territory, more try to make them feel like friends!

In conclusion, with a little 'creativity and customer focus, there are solutions to effect suitable for any hotel. I will speak in the future of the online shop of the hotel ...

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to launch with the infirmary full! Great

Ternana The Lancaster will hold no fewer than four!

There will be a Deo which unfortunately will be operated, and will fall only in January, Piccioni which will be available in about ten days, the Faces disqualified by a referee and Camillini.

Not to mention the absence of reinforcements as important Lacheb (muscular problem) and Costantini (thankfully included a fracture to resume training in 10 days).

Finally Borsoi Tozzi is not the best and should start on the bench.

short, a bleak picture.

On a positive note the overlap of the expert Confalone midfielder Simone (35 years) at last year's Bologna career in addition to having played in different leagues C1, well-played 115 games in Serie B.

Confalone so far has been training with a team of excellence and then go immediately to the bench ready to be thrown into the fray.

This is likely the formation of anti Ternana Lanciano:

Cunzi goal. Del Grosso, Germans, and Borghetti Bertoli in defense. Midfield made Concas, Cardona, and Perney Danucci. Perna forward and Noviello.

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Ternana. Victory at Portsmouth under the deluge

TERNANA (4-4-2): Faces 6; Del Grosso 6.5, 6.5 Borghetti, German 6.5, 6.5 Bertoli, Concas 7.5 (44 'st Alessandro sv), Costantini 6.5 (7 'st Cardona 6), 7 Danucci, Perney 6.5; Perna 6.5, Noviello 7 (41' st Rich sv). A disp.: Cunzi, Gonzo, Camillini, Tozzi Borsoi. Herds: Baldassarri 6.5.

The premises were not the best: two owners out through injury (Di Deo and pigeons), two out tuck (Marino and of God) with Tozzi Borsoi not the best of condition that should be on the bench.

Baldassarri must bring a young man on the bench of the hat (Battle) and reintroduce Cardona from 18.

To make matters worse in the course of playing the young Costantini has to leave for a bad injury.

Despite the absence of rossoverdi performance is excellent in all departments, with each player ready to sacrifice himself for the team.

After a good chance of passing with Portsmouth the Ternana a great shot from outside the area Concas.

They try again with a deviation of the local providential Perney corner.

E 'then Ternana in touch with the doubling and Noviello Concas (save-to-door unguarded) and Perna we test from underneath with a touch but it is good goalkeeper.

In the second half the field is even heavier because abundant rain. Equalized the match on a corner Altinier good to emerge from behind and surprise the defense rossoverde.

Meanwhile, before the equalizer was entered into the field for a bad Cardona Costantini injury.

Thinks Noviello head to regain the ball thrown in the middle-distance free kick.

Ternana Until the end of the fight for every ball, nearly a third goal to the opponents and closes every gap.

E 'victory in the group, is the victory of a team that after passing the dark period (three defeats in a row) is a candidate for a seat again in the playoffs.

rejoice And the 70 supporters came to the Veneto Ternana despite the race in one working day and despite the distance. The injury will force many

jaw to strengthen the midfield with an untied. So far in fact as median role and there are only Cardona Danucci seen many accidents (who would soon return and that of God).

Ternana Great! Thumbs up!

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SERVQUAL - introduction and preliminary definitions.

SERVQUAL is a method specifically designed for the activities of service and business service sector and not for manufacturing enterprises that produce goods, but they can 'use it for services, for example of pre and post sales associated with their products.

Before setting out this methodology, we define a set of concepts which will be based on our discourse, namely those of: service, quality, service quality, customer satisfaction or customer satisfaction. The service, or better, the service can be defined as a personal performance, that is basically in one or more persons (the regulator or regulators) held in favor of one or more persons ( customers, consumers or users). The service is, therefore, essentially a personal relationship, that between at least two people who are the regulator / s and the customer / s. If either of the terms of the report there is no service (think of the teacher without students and vice versa). Not must, however, confuse the definition of service as an activity with that of services as a sector of the economy, which are all activities that do not fall in agriculture and industry, and thus the production of goods (it is a residual definition) . The key features of the benefits of service are three:

1. the intangibility of the service or intangible;

2. simultaneity between performance and consumption;

3. participation in the activity of the customer service delivery.

Since the last feature that comes more natural intellettualen the service and / or relational, the more its quality does not only depend on the skills (skills, competence) of the dispenser that produces it, but also those who it will be delivered, the customer, that is, by its professional, cultural, human.

in service delivery are finally identified the following components:

1. What is paid or technical component;

2. how (how) is paid = functional component;

3. who is paid = Relational component.

These three core components are then used in the construction of models of service quality and its monitoring tools, such as SERVQUAL.
now turn to the definitions of the concepts of quality, service quality, customer satisfaction or customer satisfaction.
The UNI EN ISO 8402 definitions of terms, then echoed by the UNI EN ISO 9001 quality management systems, determines that the quality is the set of properties and characteristics of goods or services that give to its ability to meet the needs expressed or implicit consumer (or customer). The quality of the service is, therefore, the degree of satisfaction that a service can give to the needs, expectations and desires of a specific customer.
Therefore, customer satisfaction or customer satisfaction is the review score that measures the quality of service based, precisely, of his satisfaction, or better, the satisfaction of his needs or wants, in short of its expectations . The review score on his satisfaction and, therefore, assessment of quality of service can be rendered in a simpler form, which is based on a single assessment that asks you to indicate your level satisfaction with the services and / or individual components or elements or factors of it by a scale of values, for example, increasing from 1 to 5, or in a more sophisticated form with an assessment of the quality of service that comes from comparison:
service expected and that services collected between the expectations of quality and satisfaction that the customer had first to make use of and perceptions of service quality and satisfaction that after he had consumed. The results of this comparison of expected (A) and perceptions (P) quality can be of three types:

1. If P> A => the quality of the service is very Good (very high because the perceptions exceed expectations: keep in mind that a case is less rare than you might think at first sight);
2. if P = A => delservizio the quality is good or at least sufficient (but usually is a very good result because 'they are met in full the expectations of the customer);
3. if P \u0026lt;A => the quality of the service is bad (low). But if P (perception) is very close, that is only slightly less than A (expected) and the latter were high, the result must be considered good because they 'have met almost all the high expectations of quality reviews.
This is all the more true the more the service is technically complex and sophisticated as a picture, etc.. The result will, however, negative if P (perception) is fairly or very inferior to A (hold), for which the customer is fairly or very disappointed by the quality of the service. The above is the heart or, if preferred, the base, the conceptual, practical teoricoe of SERVQUAL method.

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management overbooking

In Revenue Manangement overbooking, is considered a necessary evil in order to achieve the maximum employment and maximum profit.

overbooking The purpose is to replace the rooms that inevitably will not be sold because of the distorting variables no show, check out early and late, last minute cancellations).

The end of overbooking must be conducted with great prudence in order not to turn it into oversale, which is the physical materialization of the customer to which you may not give the room because there are no longer available, will force accommodation in another hotel of the same class at their own expense. Capacity management of a hotel may at first glance, not be perceived as a problem, but in reality it is because always poses in front of two types of behavior that are distinct from each other

• Do not take rooms in excess of the capacity of its structure, thinking that all those who have booked will come.

• We accept bookings of rooms in excess of the capacity of his hotel, however, exposing themselves to the risk of oversale.

In the first situation is in danger of unsold goods, which in periods of high employment is exactly the antithesis of thought of every Revenue Manager. Therefore it is impossible to be taken into account.

In the second situation, however, tends to full employment, we identfica fully with the policy of the Revenue Manager for which each room is empty un'insuccesso. The Revenue Manager, therefore, opt for the latter behavior, but can not overlook the fact that undergoes such issues arising from two liabilities to be assumed by:

• A financial burden of those costs live at the reception will be charged to the customer that will be moved to another hotel, such as taxis and any fare difference of the new hotel.

• onyx non-financial, represented by the fall of image and word of mouth that this kind of negative attitude may result in the client. Another non-financial burden, now abundantly clear is represented by the stress of staff. A reckless policy of overbooking, constantly exerted over the whole period of high employment will determine definitely by the clerks at the reception level of stress and tension which inevitably will impact on the motivation and therefore the service provided to the customer.

These considerations must not retain a healthy policy of overbooking, but rather should involve careful analysis of how a book is handled and all the guarantees attached to it. These preventive care when combined with a careful study of the discursive variables for each segment, to minimize the risk of oversale.

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ROI (Return on Investment) Calculation of net

ROI is one of the most widely used valuation ratios in the practice of accounting firms. It measures the total return on capital invested in the enterprise, taking into account both the capital brought under risk is that the form of loan debt. The components, referred to by the Roi, belong to the operating or typical. In particular, the index is equal to income ratio operating and capital invested in the company.

ROI = EBIT / Sources of coverage of financial needs

expresses the maximum remuneration that normal operations can produce for 100 € of funds collected under debt or venture capital, apart from fiscal policy or financing arrangements. Fact:

- the numerator considers the net income from that and then does not take into account the extraordinary items and tax and financial management;

- the denominator includes the financial resources collected by the form of debt and equity capital.

Regarding the numerator, operating income is an expression of the ability of management to run the business 'typical' business, ie to implement appropriate policies for procurement of inputs, processing the same , marketing of finished goods and inventory management, regardless of the mode of financing and taxation policies. The result from operations will be used to pay for the debt capital through the financial expenses and net income through the equity that remains.

This index identifies a state of equilibrium when the return offered by operating invested capital exceeds its cost. There is a relationship between ROE and ROI called leverage or leverage:

ROE = ROI + (ROI - (of / CC)) x CC / PN

where:

of = financial expenses

C: C: = borrowed capital

PN = equity

the difference between the ROI and the cost of debt capital undergoes a multiplier effect because of the relationship between debt capital and equity. If the ROI is greater than the cost of borrowed capital, the positive value, expanded by the multiplier, is added to the ROI and ROE results in a larger number. Which is why, in this case, the performance multiplier rewards those who have dared more, ie firms that have a ratio of net debt and equity clearly tilted in favor of debt to the outside.

Conversely, malagurato in the case of a negative gap, the multiplier effect reduces the damage to businesses that have acted more cautiously, that have limited the acquisition of financing by third parties to make greater use of internal capital.

values \u200b\u200bof this ratio below 7% point to a situation of concern, values \u200b\u200bin excess of 13-14% can be considered excellent. In the subsequent process of allocating a score to ROI found in various fields, in addition to the absolute value will take into account the average cost of capital and leverage ratio based on considerations above. In addition, the ROI will be given greater weight than the ROE for the very fact that they refer to the operational management.

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rooms

To calculate the revenue of the rooms should be considered the sum generated by multiplying the selling price of the room type and employment. This sum is divided by the total number of rooms occupied and you get an average, weighted by type of room.

The result is the average revenue per room (RMC)-Average Room Rate (ARR - int.) -

(PV x OCC customer A) + (x PV OCC reviews B) .... + (PV x OCC reviews n)
____________________________________________________

Total number of rooms occupied

PV = sales price of the room

OCC = number of rooms occupied

A , B, n = segments belonging to the distribution channel to which you apply the same price.

follows the Hubbart formula (as opposed to Hubbard, the body of the interacting particles) which states that the ARR is equal to the sum of operating costs and the expected return on investment, divided by the number of rooms occupied.

Operating expenses + ROI (Return on Investment)

__________________________________

N ° of rooms occupied

The entrepreneur expects capital investments are made. This formula takes into account the return on investment, that is what you must quadagni to return on its capital. The professional manager, accepted the position if the return on investment is reasonable and attainable. ROI about the profit to be obtained, divided by the number of rooms occupied. From that report you subtract operating costs and Rimal profit. To do this you must have sold to the media, otherwise they would cover the costs. If you have sold a single room, the ARR will be the sales amount of the one room sold. The MRA is applied both at the planning stage that the final balance, the formula used to assess the past performance and future.

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Leadership

The ruler is the highest in the subjects they realize there is appena.Poi what they love and what stimano.Poi temono.Infine what they despise.

Lao Tzu, 630 BC

Topic complex, unclear and constantly changing. A few words for thought.

The leadership is changing, or so they say. The information revolution is transforming politics and business. The hierarchical structures are becoming flatter and are incorporated into fluid networks of contacts. In post-industrial societies, the workforce is made up mostly by knowledge workers, who respond to incentives and political references different from those that motivated the workers in the industries of the last century. Polls opinion indicate that individuals now have a less deferential attitude towards authority 's in business and politics. The soft power is becoming increasingly important. The CEO of Google said they have to pamper their employees, according to another executive of the Silicon Valley, with a highly skilled workforce and the free flow of information, "If I treat employees with respect and not mei involves them in decision-making will be to get hired by some new company here in front that looks so interesting. " Even the U.S. military are affected by these changes. The Pentagon said that the instructors of the army "stopped shouting orders "because the generations of today react better to instructors who play" a role more oriented to psychological "leadeship scholars speak of" shared leadership "and" distributed leadership ", suggesting the Image of a leading place in the center of a circle rather than at the top of a pyramid.

What need all that to those who hold leadership roles hotellerie?

If companies like Google and the U.S. Army ( that does not relate to the same kind of "clients" of a hotel), have understood the importance of leadership is more advanced, because in many is operated as a hotel in the barracks? What effect have our head-screamers service, personnel and turnover? How much does have a high turnover because of poor leadership culture?

We start from a very simple thing: the word LEADER.

Derived from the verb to lead, which means driving ...

Already this may leave a lot of reflections.

First, a good boy will not necessarily be a good host.

It is said that those who have excellent technical skills, is also suitable to manage a team, often have too much technical knowledge, makes it more rigid and anchored to its own methods, which may lead, with developments and changes in business, to an important assumption: who does the things he has always done, you will get the same results.

The hotel owners should be aware of this problem, also because usually "the fish begins to stink from the head" ... How many directors who teach directly in charge and not to lead by example. How many of them understood the importance of collaboration between departments rather than to foment division and envy?

certainly is an issue of corporate culture and will not be easy to change quickly ...

meditate, meditate, meditate ...

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The cost of food sold

As in any discipline of the F & B management are relatively simple mathematical formulas, but a management system sottindendono precise and accurate. To determine the cost of food sold is that the chef must have under control the cost and management of every single recipe. The approximate performance of each recipe affect the proper calculation of the cost of food sold. An empirical method is to check receipts and subtract the difference of food purchases. This procedure, however, does not take into account:

• sales and cost of the beverage.
• food staff.
• domestic consumption.
• food for the management / ownership.
• fruit basketball. (Sometimes not covered by F & B management perhè the responsibility of the manager RM)
• promotion.

calculating these variables, the formula is:

initial inventory + purchases =

FOOD AVAILABLE FOR SALE INVENTORY + FINAL =

COST OF FOOD CONSUMED - CREDITS / TRANSFERS =

COST OF FOOD SOLD

The total initial inventory and procurement is the beginning of storage, consisting of the stocks in the inventory of the previous plus all purchases and transfers from the economy. Foods are available for sale which need to subtract the del'inventario final, so as to make the cost of food consumed. At this value we subtract all further claims and transfers.

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Which Organization? The incompetence of managers

What is the right form of organization for a Hotel?

rispsota The universal does not exist because it depends on the size of the policies adopted and managerial COMPETENCE.

SME hotels are usually organized with the simple form especially those with family or with few employees. In this case the employer is in direct with his staff and other external stakeholders: it is the center of gravity of the entire organization. The fact that the employer and its employees responsible for dealing with different content attvità does not mean that the definition of labor is rigid. Indeed, it is normal that you know you "go a bit 'of everything," according to the needs of the quotas. Until the entrepreneur will be able to coordinate all activities of any tetativo "formalize" the roles would be an unnecessary complicating: if the size is reduced and the activities are simple , the organizational system can work without the need for introduce rules and procedures.

But the activities are really simple? Let us look better system for hotels in a simple way includes a restaurant, a spa, conference facilities e. .. rooms.

All these activities are considered the real micro enterprises, and today more than ever management with specific characteristics. The hotel is in fact a small holding consists of several specialist firms in a given un'accentramento service staff functions to management level. The simple form can evolve in a hierarchical-functional environment where you develop the vertical dimension, we introduce one or more levels of hierarchy between the top and strategic and operational core, delegating to them in an articulate and spread the function of direction and coordination of operational activities.

Considering that these micro enterprises are often "managed" by waiters, chefs, beauticians, receptionist, we can understand the management problems arising from them. It is said that a great chef or a great waitresses are also excellent restaurants, a receptionist is an excellent hotel and a beauty that makes a great entrepreneur.

skills in marketing, accounting, financial and relational, we can not expect from those with purely technical and operational roles. So all this falls on the entrepreneur / manager, who until two decades ago could combine all these skills in a brilliant way with the simple experience of the area of \u200b\u200borigin. in the twenty-first century no longer works like this: the marketing of food is not the same hotel marketing, management division is not like the Room of the Wellness Center.

many directors RevPASH talking about, RevPAR, ROE, ROI, BEP are panicking and do not know what to say? Usually some attack me as soon as they realize that I could expose their incompetence. Once I get angry, but now a laugh with so much pity for those who have to employ them and for those persons (who does like to be led by incompetent?).

how to fix this by adjusting the organizational form?

could hire managers can oversee individual departments: Revenue Manager, F & B Manager, Spa Director. etc. ... with a substantial increase of the efficiency of management control, but also a substantial increase in cost ...

Relying on an outside consultant. (But you are able to assess the ability effetive or you're selling a lot of smoke?)

Hire a competent manager in all aspects [the number is in my profile :-)] to deal with a lot of patience for the training of managers function.

Spending lots of money and time in their training.

should try to evolve towards a multi-divisional form of organization, but this is a topic with so many complex variables that would require a treaty really very large especially in the hotel industry. for those wanted to explore the theme or have advice online can contact me via email .

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The LUISS Management Club and the Association have announced their third report on "Generate Ruling Class." According to the research, the incompetence of managers results in a loss to society of between 63 and 157 billion euros, a high figure if we just think. The sociologist of politics, Marc Lazar, who teaches at Sciences Po in Paris and at the same Luiss, speaks of "ignorance of managers" in the sense that do not have skills. If you consider the serious global financial crisis, a few suicide excellent in recent times as a result of the same, there really to worry about. As, quite rightly, said Lazar, in the debate between those who work in return, as the dominant motif, the theme of the elite so dear to Vilfredo Pareto, an Italian father and French mother, theoretical systems of the four pillars: the action no logic, which ranks in the social behavior and perceptual aspects of the linguistic-cognitive theory of derivations, that of the other elites, the social balance.

According to Pareto, the derived behaviors are, in fact, arbitrary behavior when individuals, understood as social actors, trying to justify their fake attitudes, since the real motives of action, would differ from those that appear in practice would be living behaviors made in relation to the need to comply with the prevailing culture of the moment.

In essence, Pareto, tries to explain the processes that revolve around the "social cognition" and its aggregates, through the study of the tendency of the combinations of behaviors and concludes that, on the one hand are underlined in the news generated by the systems, on the other, it promotes stability. According to Lazar, a leading French sociologist, our model is now passed since Italy is a country with an old state and civil society is extremely dynamic and creative and that is precisely why it pushes forward to lap up the illegality, as opposed to France, which is characterized by a strong state and a civil society which, in difficult moments, waiting to be cue from their leadership. He concludes, Lazar: "We must find a balance between efficient public system, organized according to merit, as measured by the continuous assessment of skills and performance and a civil society that can act as intelligent control and incentive system in which they live ".

It is clear that these principles are applicable to large and small systems and should generate the same behavior as able to mediate and control the dynamics that move within them. To do this, reference should be emphasized that at the beginning of significant harm to the incompetence of leaders, according to the study of Luiss, generates, and hence the need for training, directing more and more, the skills of the Manager. As if to say that there is urgent need to develop a more ethical relationship between the Manager and its business, through acquisition of specific skills, through processes culture can give a real degree of assimilation and social systems with which to establish links for the applicability of skills and managerial skills.

The First Cycle of Higher Studies of Managerial Studies Center, "Mario Losciale, Ada (Hotel Managers Association, established in 1955), which has just concluded in Villa San Giovanni in Calabria, after an exhausting Tour of Italy, with positive findings went beyond a rosy forecast, has undertaken further training processes in favor of the hotel managers, but this is not enough, on our side if the authorities do not pay enough attention to both the economy Italian management is the overall situation, which requires a serious plan for a strong bias of perspective. We hope, among other things, that the Minister Gelmini not do further damage to vocational training, since in the past there has been some expense, but we hope, however, in a fruitful dialogue so that people understand the spirit of ancient crafts and taking into account the ratio of Luiss and the Association of Management.

The problem exists and it is useless to hide it, there is a need for a revision of the national system model, the relationship between state apparatus and the different production systems and civil society. We know from experience that these processes are short, but Semai you start, you never get

source ADA

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the importance of the Food Cost

have survived talks with would-be food and beverage manager, where the food cost was called Food Costs, the formulas for calculating it seemed to pull out of the creativity of Tremonti (pity that the minister is competent in economic matters and can afford to develop new theories).

Let's do some 'clarity and to make simple what is sometimes made it difficult to hide chronic incompetence!

What then is the food cost?

Technically it is a value set as a percentage, which establishes the relationship between the cost of raw materials used in the preparation of a dish and its selling price. Simply put is the index that summarizes the management skills of our chefs in the kitchen ...

touched the sore spot ...

How many times chefs suffer the humiliation of F & B Cooking understand little or nothing ... arrive with contemptuous sneer and sheets in his hand and utter the fateful words ... "The Chef's Food Cost (i) is too high!"

To overcome this problem the only solution is ... TRAINING TRAINING, TRAINING!

course, not all F & B are so. there are very good and it is right that they are properly rewarded.

We see then the formula for calculating this figure capable of life or death (Commercial) of our chef.

COST OF COURSE / SALE PRICE X 100

This is the basic formula. Already implies a range of knowledge is not indifferent as:

calculation and control of recipes.

application of proper methods of pricing.

knowledge of the cycle of food products.

calculating the cost of food sold.

As you can see the calculation of the FC is not difficult, but requires appropriate training. The F & B is too often an honor given only for reasons of seniority or opportunism. The F & B management is a complex system for monitoring the efficiency of a department so important (especially in economic terms) as the restaurant. Most of the time losses resulting from the F & B department are compensated for by the department or Wellness Room ... And so it substantially reduces the margins ...

If you are lucky enough to have a F & B could tenetevelo close ... worth more than what it costs ... believe me ...

for more information

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People, work, knowledge.

that the success of SMEs hotel is increasingly tied to factors of scale and increasingly associated with the firm's ability to innovate and correct interpretation of market opportunities, generating new knowledge and effective use of the existing one, is now an established fact.

A little 'more problematic is to understand what are the best organizational solutions to help generate and capitalize on organizational Knowledge the existing one.

In this research, information and communication technologies play a major role, leaving room for the emergence of the so-called learning economy: economy in which learning is a crucial strategic importance and which nellla knowledge, shared resources and reusable, it increases its value with the growth of its distribution [Rullani 2001].

But the dematerialization of the economy, pervasive as it is not radical. If it is true that technology makes it less tiring some work, is not it less repetitive work to ensure less parcellizati and richer meaning. If it is true that the goods are richer in information and data, it is not true that this makes the production work that led to their creation more autonomous and shared.

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How much should make a box of aesthetics?

course we describe a booth appearance situated in a well-designed so as to permit the exploitation ideal. You always start from a concept prince: the customer can not be "raped" by arguments aimed mainly to the sale of services and products, in fact, prescribing, is never aggressive.

"art work" is to get the customer what is most suitable to its spirit, to improve its appearance Physical e. .. the possibilities of his pockets.

not respect this basic and you end up losing the client, working with a lot of negative word of mouth. [ this is also valid for other departments! ed ]

many treatments can be done in a booth operated for 8 / 10 hours a day? Not less than 8. Today, a beauty treatment, facial or body, not the price drops below € 70.00. This would give a hypothetical collection of approximately € 600.00. You know the following rule? Business development, box office receipts in the face of beauty treatments: 30/35% cab; 65/70% self-care. Beauty treatments at 65/70% body cabin 30/35% self-care. This formula is attested by many beauticians who have figured out how to best carry out their profession, not only the knowledge of every technical methodology, but a technical trading system that considers the style of behavior, knowledge of marketing and psychology of selling. Who does not agree with the above formula is generally a person who seeks to defend, perhaps in good faith, his professional incompetence.

Back to the collections of a cabin aesthetics. If I cashed € 600.00 in cab with an 70% of body treatments that is € 420.00 and the remaining 30% of facial treatments, ie, € 180.00, the rise of the collection adding the products of self-care?

price they receive a shower of beauty in your heart? If you are very far from the above calculation means that something (or someone) that does not work as expected.

Another question is: the cabins aesthetic working at full capacity? But that's another story.

Source: CSG beauty & money

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But what is Marketing? The characteristics of product marketing

When it comes to marketing, many confuse it with advertising, with the image, with the sale. It is actually far more complex and helps to define the marketing understanding and evaluation. So MARKETING ...

is the set of

INITIATIVES AND ACTIONS

taken to ensure that the

YOUR MARKET

BUY

YOUR PRODUCT
With
SATISFACTION

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Hotel

The "hotel product" must be understood as a set of functions and actions dedicated to providing customer service. The main characteristics are

L ' INTANGIBILIT A'

The complexity of this hotel takes distinctive because consists of experience and then to the 'visitor's perception of the quality tends to be subjective. One can not try the "hotel product" before buying it, the "product" shoe can be first tried and then purchased.

L ' INSEPARABLY'

between production and consumption of "hotel product" refers to the fact that the "product" shoe is the first product and then stored , then finally bought and sold, the "hotel product" is sold, produced and consumed simultaneously.

Heterogeneity '

refers to the potential variability in the service. "Product of the hotel" is made by people and therefore it is quite common that they produce (even unintentionally ) services c eatures qualitative and quantitative different. This lack of uniformity can not be eliminated in the "hotel product," while it is usually possible in the "product" shoe

DEPEREBILITA '

basic concept of the techniques of Revenue Management. can not accumulate the unused potential, as you can not store rooms not sold. Therefore, the perishable nature poses great challenges in balancing supply and demand.

These four characteristics are

pose different problems and different ways of solving them. analyze each of them for understand them better and have the tools necessary to face the challenges that are .

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the marketing of the restaurant is inside the restaurant.

The title may seem trivial, but from what I see and hear is not so obvious. Marketing is a good discipline, but we can not apply general rules to all sectors. each activity has its own characteristics that should not be ignored.

What sense have internet campaigns, promotions and advertising if we receive the customer in jeans and T-shirt, with dishes unappealing, and a room in a mess? Probably undermine our investment in advertising.

The real part of the marketing of the restaurant realization of a good product (the recipe), the packaging (the presentation ), the distribution (service) . This system can be extended to other areas such as management cellar.

The training room operators, cleaning, environment, temperature, the smells and colors are not only obvious, but are tools of marketing and promotion for use with intelligence.

A plate of noodles on a plate and throw the same noodles presented in a captivating make a huge difference in the evaluation of the host.

too often focus resources outside the restaurant to new customers, but few invest in to ensure that those entering the restaurant remains positively impressed and decides to return. Too many things done by imitation, without thinking whether or not to suit the specific reality.

Internet sites of many of the restaurants you read beautiful poems on display in the hall's collection of pigs ... All noble passions, but it really necessary to build your business?

Let us in! is not an exhortation to introspection, but an invitation to look at our local customer's eyes and ask yourself some questions: How can I make the room more comfortable? What may make you feel at ease my host? what are the signals that can be highlighted to encourage consumption?

Every now and then sit at a table and act as a customer opens your eyes about what to improve (this is advice that I received by Eng. Jaccod of Mont Blanc Hotel Village I apply it successfully every time I think that more can not be done ... but there is always an aspect better!)

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Your satisfaction is important to us!

Maybe take the customer is a bit 'too much, but how you compare with the client to understand and meet their needs? Leaving aside the theories and models of CS (Customer Satisfaction) which are prohibitive for SMEs in the food, I would mention a criterion of ISO9000 which reads:

• Write what you do;
• Then do what you've written;
• Dimosta what you did;
• think how to improve it;

Sentences after a meal as "Are you okay?", "Did you like lunch?" are obsolete and leave sottindendere a presumption of who pronunciation. Having a detailed plan to monitor the customer's tastes and soddisfazone, prepares to continual improvement. Having a written plan, perhaps a consultant and paid dearly to put it into practice is not wasting time and money. The Customer satisfaction is especially true of the will to understand and fulfill the wishes of our guests ...

"But is it really necessary?" I have great food, excellent service, a beautiful local ... "

who unfortunately I did this objection was also the local vacuum, complacency will not help pay the bills.

must put into practice what you write, and demonstrate to the customer who is engaged in the pursuit of satisfaction on several fronts. Small signs or devices to help the guest to feel concerned: his tips are held in high regard.

Finally comes the hard part. We wrote a plan, we have put in place, we have demonstrated our commitment ... and now you need to think about how to improve ... This step is very important because it allows you to stay one step ahead ... once we have asked our guests how they can fulfill their requests we now have to make us the tip to the brain and try to anticipate the needs of our clients ... and Here you create a huge related advantages over our competitors ...

Some expert can argue with this statement:

"Quality is inversely proportional to variability. How do you set up a plan of CS in an area where the variability is a key feature?"

Can you can ... but that's another story. We'll talk later.

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Curriculum Gianluca Menna

Gianluca Menna - Creative director

Born in Naples on 03/02/1974
Resident in Rome
Email: zeropuntouno@gmail.com
Public profile: http://www.linkedin.com/in/gmenna

Latest interviews:
http://www.youtube.com/watch?v=wY09zAAT3fk
http://www.webvolution.it/blog/?p=621

Print Ads :
http://www.flickr.com/photos/zeropuntouno/sets/72157604672113756/

Education: High School Diploma
Science, Computer Graphics Diploma
Lazio Region;
Two-year Political Science Faculty Rome La Sapienza;
Diploma of Acting at the School of Cinema in Rome.

Languages:
written and spoken English and French very well;
Diploma Level I spoken and written Chinese Oriental Languages \u200b\u200bFaculty Roma La Sapienza.

Software:
ECDL
HTML;
CMS (Wordpress)
Apple OS and Windows;
ACA (Adobe Certified Associate);
Adobe Illustrator, Adobe Photoshop, Adobe Dreamweaver.

Extra Skills:
Music, sound the piano by ear;
Photography DSLR http://www.flickr.com/photos/zeropuntouno/;
Travel;
Blog and New Media Online, I have three blogs in a very famous guerrilla marketing http://parcheggimale.blogspot.com;
Contemporary Literature and copyright.

I worked for 10 years in various advertising agencies in Rome, Milan and Turin in particular dealing with Internet communications, overseeing advertising campaigns and in charge of corporate strategy.

I deal with new advertising campaigns and unconventional marketing. I

ability to establish and work in teams to manage large projects in the long run. I

communication skills and team leader in managing projects and campaigns and work organization.

Companies:

Y & R Brands Rome
Unconventional Marketing


Caleido Spa
Creti
New Business Director - Events

dm3 Rome
digital media creative direction creative new business strategies

A2 Advertising
Rome (traditional graphics, signage)

Vulkano Editions
Rome (Creating T-shirts with phrases copyright)

Sweets ADV Roma-Torino
Designing an online magazine for the Playtex Group: Cacharel, Wonderbra.
design and design management web portal Enel
Nissan Italy (below the line)
Management website Toyota
ANSItaly Milan Italy

Web development advice

Free ADV
Torino Design and Development Website Giacomelli Sport, advice

Torino Torpedo
Management Website Chamber of Commerce Torino
Vitaminic
Banner creation Chamber of Commerce Turin / Torino common

Ineditha DGT Media Torino ( InADV group)
I have personally created successfully
this area which is currently one of the largest web agency in Italy.
Client: Gruppo GFT, Novaceta, Suzuki Cars, Unicredito, CityBank, Guardini, Alitalia, SKF, Klinker Sire. In Turin


ADV Advertising for the same customers above


In Agora Agora Telematica Rome Telematica SpA I played the role of deputy creative even taking care of preparing the strategy document for participation in tenders.
I supervised the work of some 40 art directors, graphic designers and copywriters doing the interface with the marketing department.

According to the law 675/94 I authorize the processing of personal data for the purposes permitted.

Gianluca Menna

Creative Labs Inc Vf-0040

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