A very famous Idiom by Benjamin Franklin quoted as “A penny saved is a pennyearned.” Stresses upon the importance of methods about savings and expenditurecontrol which I have tried to speak and implement through this book. I wish and hopewith this book student may learn study and become better managers of their life andJob. Through this book I have endeavored the prime of my efforts to inkling andacknowledge the reader to the notions and concepts of cost controlling easily andeffectively, this book has been compiled after a thorough research of market andyielding industry.
Being first the of its kind this book complies studies according to the syllabusof 'Food and Beverage Cost Control' & 'Food and Beverage Management' provided byNational Council of Hotel Management and Catering Technology (NCHMCT), with thestudy material strictly foot held upon NCHMCT curriculum I hope to find it'sappointment in many other professional courses too.
This book covers wide aspects and pro et contra of the concerned subjects,and probably falls on the plot rightly. And finally through the columns of this book I,Jay Prakash Kant would dote on to educate and empower the students and futureprofessionals with the most powerful tools of Knowledge & Management.
Preface
1. Body Language . An Element of Communication Skills
2. Understanding Body Language . Lesson for Hospitality Professionals
3. Body Language and Business Etiquette
4. Basics of Body Language
5-Facial Expressions
6. Importance of Body Language in Personality Development
7. Gesture, Stance, and Facial Expression
8. Customs and Etiquette
9. Hospitality Staff Taught to Read Body Language to Improve Customer Service Skills
10. 'Luxury Touch' Delivering in the Hospitality Industry
11. Body Language and Professionalism
12. Personality Development and Public Relations
13. Personality Traits
14. Importance of Personality Development
15. Soft Skills for Hospitality Industry
16. Communication and Listening Skills
17 .Presentation Skills
18. Stress Management
19. Nonverbal Communication Training for Hospitality Industry
20. Skill Development . Concerns and Opportunities
21. Body Language of a Front Desk Officer
22. Managing Service Quality in Hospitality Industry Through Nonverbal Communication
23. Personality Development Tips for Hospitality Professionals
Bibliography
Mr. Jay Prakash Kant currently designated as faculty with Chandigarh Institute Of Hotel anagement and Catering Technology a NCHMCT recognized/ approved institution also co ponsored by Ministry of Tourism, Government of India and Chandigarh Administration. Graduating from IHM Meerut in 2001, Mr. Kant took on his professional journey with Holiday Inn and also has been associated with renowned brands like Hyatt Regency, ITC, Radisson, The Hans and many more.
In 2006 Mr. Kant with his experience and expertise started educating young and upcoming professionals in the Hospitality and service education with IHM Dehradun, with a number of published and presented researches in many National and International Journals and Conferences Mr. Kant still continues to carry his noble work with CIHMCT, Chandigarh.
