Li Zhi Fan

be familiar with the operational activities in the real hotel. assisting the hotel employees to do some operational activities. exposed myself into all the departments and knowing their interconnection relationship.

banqueting part-timer. doing mis en place. setting the table. serving the guests. clearing the tables.

-operational management: organising stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security - financial management: planning and working to budgets, maximising profits and achieving sales targets set by head office, controlling food cost, administering payrolls.people management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, ensuring high standards of services.

Food sociology, Revenue management, Economics, Marketing, Financial management, Budgeting, Accounting, Restaurant management, Food science, Human resources