LOUIS-PHILIPPE de VALOIS-d'ORLEANS

Responsibilities include identifying candidates, analyzing their background, assess their capabilities and experience, personality, psychometric tests, reference and present them to the client's as potential candidates to fill a certain position, for the Hospitality Industry (Hotels mostly but also Restaurants) i.e. from Sous Chef to V.P. Operations, and to give operational, financial and trouble shooting advice to Hoteliers around the Globe.

PRINCIPLES OF HOTEL MANAGEMENT COMPUTER APPLICATIONS IN THE HOTEL INDUSTRY FOOD & BEVERAGE CONTROL BOOK KEEPING AND FOOD COSTING PERSONNEL HIRING & TRAINING SALES & MARKETING CREATIVE SELLING HOTEL ACCOUNTING PERSONNEL ADMINISTRATION INTERPRETATION OF HOTEL FINANCIAL STATEMENTS

TRADE COOKERY AND KITCHEN OPERATION BOOK KEEPING AND FOOD COSTING RESTAURANT SERVICE AND MANAGEMENT HYGIENE NUTRITION HOUSEKEEPING

HOTEL MANAGEMENT, KITCHEN OPERATIONS AND MANAGEMENT, RESTAURANT SERVICE AND OPERATION, MARKETING, ACCOUNTING, FRONT DESK OPERATIONS, HOUSEKEEPING, MAINTENANCE, ETC.