A Bibliography of Hotel and Catering Operation
Author : Philip Nailon
Publisher :
Page : 264 pages
File Size : 20,93 MB
Release : 1970
Category : Cooking
ISBN :
Author : Philip Nailon
Publisher :
Page : 264 pages
File Size : 20,93 MB
Release : 1970
Category : Cooking
ISBN :
Author : Food and Nutrition Information Center (U.S.)
Publisher :
Page : 348 pages
File Size : 36,91 MB
Release : 1975
Category : Cooking
ISBN :
Author : Food and Nutrition Information Center (U.S.)
Publisher :
Page : 760 pages
File Size : 24,39 MB
Release : 1974
Category : Food
ISBN :
Author : M. J. Boella
Publisher : Taylor & Francis
Page : 287 pages
File Size : 32,64 MB
Release : 2017-06-26
Category : Business & Economics
ISBN : 1351970968
This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
Author : J. Richard Blanchard
Publisher : Univ of California Press
Page : 748 pages
File Size : 34,72 MB
Release : 2023-07-28
Category : Science
ISBN : 0520328736
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author : Margaret J. Oaksford
Publisher :
Page : 154 pages
File Size : 32,87 MB
Release : 1983
Category : Hotel management
ISBN :
Author : National Agricultural Library (U.S.)
Publisher :
Page : 348 pages
File Size : 39,92 MB
Release : 1975
Category :
ISBN :
Author : Roy C Wood
Publisher : SAGE
Page : 577 pages
File Size : 31,28 MB
Release : 2008-06-05
Category : Business & Economics
ISBN : 1446206424
At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India
Author : Keith Waller
Publisher : Taylor & Francis
Page : 394 pages
File Size : 14,69 MB
Release : 2009-11-03
Category : Business & Economics
ISBN : 113639639X
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.
Author :
Publisher :
Page : 518 pages
File Size : 31,62 MB
Release : 1963
Category : Small business
ISBN :