PROJECT MANAGEMENT SYSTEMS IN THE HOTEL AND RESTAURANT BUSINESS
نویسندگان
چکیده
The article examines the main project management systems. It is noted that in hotel and restaurant business an important element, so it necessary to choose a system order satisfy needs of business. This describes number modern tools you can win business: Agile, Scrum, Kanban, Waterfall, etc. Agile whole methodology, developed achieve maximum flexibility efficiency projects, which very business, but often changes are needed. one broadest methodologies, based on iterative approach completion be easily adapted Kanban method visualization document management, allows visualize working process increase transparency management. Waterfall follows traditional as last skin phase project, corny, if stable before differences previous projects insignificant. Together with most methods its worth promote actively smart technologies, such Asana Trello, they will available for organizing various tasks helping create menus, planning visits, managers. One advantages using bad technologies allow run all your area, check progress guarantee team members same side. names recognize manager different team, show them terms conditions stage makes more efficient organized. adoption sophisticated systems gain access information from any place building, connected Internet. work at location, especially restaurants large places. Examples use given.
منابع مشابه
langauge needs analysis of undergraduate business management and economics students
the aim of conducting this study was to investigate the foreign language learning needs of undergraduate economics students and business management students in faculties of social sciences of alzahra and azad naragh university. in the study, which was designed on the basis of a qualitative-quantitative basis using interviews and questionnaires, 146 female undergraduate business management as we...
15 صفحه اولMusculoskeletal disorders in hotel restaurant workers.
BACKGROUND A variety of occupational groups have been shown to experience elevated risks of work-related musculoskeletal disorders (WMSD). Little information on WMSD is available in hotel restaurant workers. OBJECTIVE To document the profile of WMSD in a sample of hotel restaurant workers in Taiwan. METHODS A self-administered questionnaire was used to gather information regarding body site...
متن کاملThe role of Real option in e-business Risk management: The case of E-treasury project
Implementing information technology projects requires a calculated process to prevent failure. At the same time application of information technology in organizations faces various potential risks. Exploring information technology environment in organizations reveals the potential risks and provides a structure for comprehensive risk management. There are various methods available for risk mana...
متن کاملThe role of Real option in e-business Risk management: The case of E-treasury project
Implementing information technology projects requires a calculated process to prevent failure. At the same time application of information technology in organizations faces various potential risks. Exploring information technology environment in organizations reveals the potential risks and provides a structure for comprehensive risk management. There are various methods available for risk mana...
متن کاملHospitalizations among employees in the Danish hotel and restaurant industry.
BACKGROUND The aim of the present study was to provide a broad picture of the morbidity among employees in the Danish hotel and restaurant industry. METHODS Cohorts of all 20-59-year-old employees in the Danish hotel and restaurant industry in the years 1981, 1986, 1991 and 1994 were formed to calculate age-standardized hospitalization ratios (SHR) and time trends (1981-1997) for many differe...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: ?????????, ???????, ??????????: ????????? ??????? ????? ? ????????
سال: 2023
ISSN: ['2411-4413']
DOI: https://doi.org/10.37128/2411-4413-2022-4-5