How I Waited Upon 120 People for Breakfast One MorningAt that moment I looked at the locked entrance door where I noticed the hungry wolves licking their chops ready to attack the buffet and anything else that resembled food.
A Great Alternative to Being Your Own BossMany people who are above ground , breathing , and walk with their eyes open probably have dreamt of being self employed.
How to Effectively Manage a Dining Room TeamTo be an effective Dining Room Manager there are certain attributes you should have to run an efficient food and beverage operation each meal service.
How to Receive a Food and Beverage Management Education in SwitzerlandIf you are an aspiring student in Food and Beverage Management and between 18 and 30 years of age there is a great opportunity for you to work in Switzerland without having to spend thousands of dollars to go to school there.
Why Size is Important When Choosing a Cruise Ship to Work OnHaving worked up to 5 years on two different kinds of cruise ships,one of being an enormous size of 2500 passengers and the other being a smaller luxury ship with a capacity of 114 passengers , my recommendation is go for the smaller ship to work on.
