Abstract Submission opens:
July 15, 2019
Abstract Submission Deadline:
February 10, 2020
Standard Registration opens:
August 1, 2019
Standard Registration Deadline:
Feb 20, 2020
Hotel Management-2020 invites professionals across the world involved in Hotels management respective with chefs, food modernizers, financial, revenue, asset, marketing managers etc. hospitality arena are invited to showcase their skills and proficiencies. It’s a global marketplace for the hotel investment community for all sectors and brands.
The hotel industry’s most influential chefs, owners, operators, CEOs and will be there to discuss various aspects of the hospitality sector. Attendees will be able to make more contacts and deals at the conference and extend network and knowledge and will be helpful to reach next level.
We welcome your symposium, presentations, Trade Shows and exhibitions at our conferences for both B2C or B2B events.
The idea of networking, including maintaining relationships with Business Partners and gaining new Partners for future cooperation
Session 2: Transactions and Asset Valve
The value of a hotel depends completely on its commercial operations and net operating income that it makes. Valuating and appraising hotel properties can be a very delicate and difficult task.
Session 3: Development & Construction
A development strategy is a statement of how an organization intends reaching its growth objectives; in the hotel industry this often means the construction of new units. Clear criteria must be set for the hotel building, the facilities and other considerations, such as the site.
Restaurant operations in the simplest terms are various activities that are carried out in a restaurant to run the business. These include all activities involved in the preparation of food, customer service, cleaning, purchasing raw materials, accounting, reporting, etc
Session 5: Design Interiors, Asset Management
Design, asset management is a field of inquiry that uses project management, design, strategy, and supply chain techniques to control a creative process, support a culture of creativity, and build a structure and organization for design. The objective of design management is to develop and maintain an efficient business environment in which an organization can achieve its strategic and mission goals through design. Design management is a comprehensive activity at all levels of business (operational to strategic), from the discovery phase to the execution phase. "Simply put, design management is the business side of design. Design management encompasses the ongoing processes, business decisions, and strategies that enable innovation and create effectively designed products, services, communications, environments, and brands that enhance our quality of life and provide organizational success
Session 6: Cutlery and Health
Cutlery comprises of any hand-held implement for eating or serving food. It includes various spoons, forks, knives, and tongs. It is also called silverware or flatware. Cutlery is made of metals like stainless steel or silver. The materials, quality and maintenance of cutlery will impact health in many ways. Over the years, the activities of catering establishments have become more and more professional and the objectives have been constantly directed towards utilizing kitchen equipment for maximum efficiency, and at the same time maintaining a service that is clean and attractive to both worker and viewer.
Session 7: Finance, Revenue & Bench marking and Analysis
Analyzing a company's financial performance requires an understanding of various financial statements as well as the ability to interpret important financial ratios. Financial competitive benchmarking uses financial information, most often in the form of ratios, to perform these comparisons. Benchmarking is the process of comparing a firm's performance criteria and business processes to other businesses within their trade.
Lodging refers to the renting of a short-term dwelling. People who travel and stay away from home for more than a day need lodging for sleep, rest, food, safety, shelter from cold temperatures or rain, storage of luggage and access to common household functions.
Session 9: Scientific values of Food and Recipes
The different elements in food and how they managed in cooking will play cruel role. Food is a tool for good health, implying an instrumental relationship between food and health. Food receives a secondary value, while health would appear to be a descriptive biological concept. . The wider definition of food and health is explored in relation to the commonly used scientific approach that tends to take a more reductionist approach to food and health. The different discourses on food and health are being discussed.
Session 10: Traditional Foods and Benefits
Traditional foods are foods and dishes that are passed through generations or which have been consumed many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Key traditional staple food and other food groups such as nuts, seeds, wild fruits and vegetables used in the diet are area specific. Traditional food system plays a significant role in maintaining the well-being and health of Indigenous People. . Changing food pattern can damage the good health of the society
Session 11: Quality check in restaurants
Food Safety Overview. Food safety refers to the ways in which food is prepared, cooked, chilled, served, and overall handled. It is during these processes that improper food handling or a lack of food knowledge can lead to the spread of dangerous germs, bacteria, and allergens.
Session 12: Hotel education, Research, and Service
The purpose of Hotel Management is to provide quality and standard services to the customers that stay in a Hotel, Cruise ship, or come to a Restaurant. Other factors to keep in mind are that it includes a lot of fields in itself and is not limited.
or management, the most common legal issues still involve business maintenance. . Property theft and burglary are the most common legal issues facing guests and clients in the hospitality sector.
Hospitality marketing and sales involves the advertising, promotion and selling of the services and products across this wide-ranging industry.
The term vendor management is used when describing the activities included in researching and sourcing vendors, obtaining quotes with pricing, capabilities, turnaround times, and quality of work, negotiating contracts, managing relationships, assigning jobs, evaluating performance, and ensuring payments are made.