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Technologien in der Gastronomie. Die Vor- und Nachteile beim Einsatz von Bankettsoftware

Technologien in der Gastronomie. Die Vor- und Nachteile beim Einsatz von Bankettsoftware

          
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About the Book

Studienarbeit aus dem Jahr 2022 im Fachbereich Lebensmitteltechnologie, Note: 1,3, IBA Berlin: Internationale Berufsakademie der F+U Unternehmensgruppe gGmbH (IBA Berlin), Veranstaltung: Blockung, Sprache: Deutsch, Abstract: Diese Seminararbeit bietet einen umfassenden Einblick in die Welt der Gastronomie-Technologien und legt einen besonderen Fokus auf die Anwendung von Bankettsoftware in gastronomischen Betrieben. Sie untersucht gründlich die Vor- und Nachteile dieser Software im Vergleich zu nicht professionellen Systemen. Durch eine eingehende Analyse werden die Effizienzsteigerungen, Kostenersparnisse und die Verbesserung der Gästeerfahrung durch den Einsatz professioneller Bankettsoftware beleuchtet. Diese Arbeit ist ein unverzichtbares Werkzeug für Fachleute der Gastronomiebranche, die ihre Betriebsabläufe optimieren und ihre Wettbewerbsfähigkeit steigern möchten. Entdecken Sie die Zukunft der Gastronomie-IT und ihre Auswirkungen auf die Art und Weise, wie wir Veranstaltungen und Bankette planen und durchführen. Die Jahre 2020 und 2021 waren für die Industrie und vor allem Gastronomie stark von der Pandemie der Coronavirus-Krankheit (COVID-19) geprägt. Eine Vielzahl an gastgewerblichen Betrieben waren zur Zeit der Pandemie dazu getrieben, den Unternehmensumsatz zu schützen, beizubehalten und nach Lockerungen der COVID-19 Maßnahmen zu erweitern. Die Situation der Pandemie ist zwar als Krise zu bezeichnen, kann trotz allem jedoch nicht die Tatsache ignorieren, dass Innovationen & neue Technologien stetig in unserem Alltag präsent sind. Aus gesellschaftlicher als auch aus geschäftsbezogener Sicht sind Änderungen nicht nur von Krisen abhängig, sondern unter Bedingungen einer Normalität ebenfalls existent. Somit wird sich die nun vorliegende Arbeit ohne Eingang auf die Pandemie auf eine genaue Betrachtung des Themas der Technologien in der Gastronomie fokussieren und mit überwiegender Konzentration auf das Unterthema eine kritische Analyse vorstellen.


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Product Details
  • ISBN-13: 9783346951083
  • Publisher: Bod Third Party Titles
  • Publisher Imprint: Grin Verlag
  • Height: 210 mm
  • No of Pages: 28
  • Spine Width: 2 mm
  • Width: 148 mm
  • ISBN-10: 3346951081
  • Publisher Date: 05 Oct 2023
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 50 gr


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