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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. ...

Cases in hospitality and tourism management

Tác giả: Robert M. O'Halloran, Ken Jarvis, Amy Allen-Chabot

Organized by industry segment, the books cases examine planning, human resources, marketing, menu management, product development, financial management, franchises, resorts, clubs, productivity, employee motivation, leadership, and other topics.

An introduction to revenue management for the hospitality industry

Tác giả: Tranter, Kimberly A.

1. An introduction; 2. A History; 3. Customer knowledge and consumer behavior; 4. Market segmentation and selection; 5. Internal assessment and competitive analysis; 6. Economic principles and demand forecasting; 7. Reservations and channels of distribution; 8. Dynamic value-based pricing; 9. ...

Foodservice organizations : a managerial and systems approach : 7th ed.

Tác giả: Mary B. Gregoire

Part 1: The foodservice systems model; Part 2: Transformation: Functional subsystems; Part 3: Transformation: Management functions and linking processes; Part 4: Outputs of the system.