Describe the sector of the hospitality business called managed services and why companies make the decision to outsource food services.
Describe four components of a hotel management contract.
What is meant by the term "flag" in the hotel business? What does the flag represent to potential guests of a hotel company?
Describe the logic of larger portions in the restaurant business, i.e. how can larger portions be good for the bottom line of the income statement.
What is meant by the acronym MICE? Why does the hospitality industry love MICE?