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Exploring foodservice systems management through problems : 3rd ed.

Tác giả: Elizabeth Mckinney Lieux, Patricia kelly Luoto

This workbook was designed to allow students the opportunity to learn foodservice systems management by confronting problem narratives. Students saeech for underlying principles and concepts as they research each problem. Through completing worksheets, consulting reference materials, and group ...

Introduction to hospitality management

Tác giả: John R. Walker

Part 1: The hospitality industry and tourism; Part 2: Lodging; Part 3: Restaurants, managed services, and beverages; Part 4: Recreation, Theme parks, clubs, and gaming entertainment; Part 5: Assemblies and event management; Part 6: Managerial areas of the hospitality industry.

Hospitality operations: Carreers in the world's greatest industry

Tác giả: Jack D. Ninemeier, Joe Perdue

Part 1: Industry overview; Part 2: Lodging operations; Part 3: Commercial foodservices operations; Part 4: Noncommercial foodservices operations; Part 5: Recreation and leisure organizations; Part 6: The meetings business; Part 7: Focus on you and your professional career.

Restaurant management: Customers, operations, and employees: 3rd ed.

Tác giả: Robert Christie Mill

1. Introduction; 2. Understanding the customer; 3. Developing a marketing plan; 4. Promoting the operation; 5. Pricing and designing the menu; 6. Delivering high quality service; 7. The physical facility; 8. Food and beverage: From supplier to customer; 9. Kitchen equipment and interiors: ...

Hospitality management: A capstone course

Tác giả: Matt A. Casado

Provideing a useful compendium of the knowledge necessary to access graduate-level courses for students joining these programs on completion of a bachelors degree or on entering the programs directly from the industry. ...