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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.

Foundations of lodging management

Tác giả: David K. Heyes, Jack D. Ninemeier

Introduction to lodging and travel industries, the structure of the lodging industry, service and hotel management, the management of lodging, the hotel team: supervisors and entry-level staff, the human resources department, the front office department, the sales and marketing department, the ...

The essentials of wine with food pairing techniques

Tác giả: John P. Laloganes

This textbook offers the following features: Foundational wine information about key wine producing countries, along with the significant appellations and grape varietals; Foundational and advanced wine and food pairing techniques; A detailed chapter on "Wine Management"; Pronunciation guides ...

The hospitality manager's guide to wine, beers, and spirits: 2nd ed.

Tác giả: Albert W.A Schmid

Introduction to the history, science and varieties of alcoholic beverages.It addresses all areas of alcoholic beverages including alcohol safety, wine labels and bottle shapes, tasting and pairing, fermentation, light-bodied medium-bodied and full-bodied red and white wines, sparkling wines, ...