The Adaptation of the Training of Managerial Staff and Employees to Structural and Technological Changes in Hotels, Restaurants and Similar EstablishmentsConference paper on the adaptation of management development and Hotel worker vocational training to structural and technological change in the provision of meals and Hotel industry - discusses employment creation trends (1975-1981), recent developments (incl. Teleconferencing and computerization, communication, room service and security systems), action already taken, training adaptation, etc.; suggests ways of meeting current and potential training needs. References. Conference held in Geneva 1983 Dec 6 to 15. |
Common terms and phrases
basic catering establishments catering industry catering schools catering sector cent centralisation Centre characterised clientèle clients commercial catering community catering computerised concerned considerable continuous training convection ovens cooking courses data processing developing countries dishes economic employment ensure equipment factors fast-food restaurants French cuisine Furthermore holiday villages hotel and catering hotel chains hotel industry Hotel School hotel trade Hotels and Restaurants increase industrialised countries integrated chains International Hotel International Labour Office introduction kitchen l'hôtellerie labour laundry maintenance managerial staff meals menus microwave oven modular needs Néo-restauration NOVOTEL number of employees organisation pedagogical points of sale post mix production rationalisation regional RESTAURANTS AND SIMILAR rooms SIMILAR ESTABLISHMENTS Source specialised standardisation steam cookers structures technical technologies teleconference traditional training activities training hotels training of instructors training programmes types of catering undertaking United Kingdom units various voluntary chains Whilst workers