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Dining room and banquet management : 2 rd ed.

Tác giả: Anthony J. Strianese

This text is designed to be a manager's guide for successful service. The first section emphasizes the history, importance and proper guidelines of service along with the appearance and sanitation of the restaurant and its staff. Part two is designed to teach an individual proper methods to manage ...

GNVQ Advanced Leisure and Tourism

Tác giả: John Ward, Phil Higson and William Campbell

It contains detailed information on topics such as health and safety, customer service, marketing, information services, teamwork, planning, and evaluation. The text covers all the GNVQ unit ...

Food & beverage management

Tác giả: John Cousins, David Shortt and David Fosket

It considers food and beverage operations as three separate operating systems: food production, food service as a delivery system (service sequence) and food service as a customer process system. Each system is dealt with in turn and this forms the core of the text.

Tourism : principles and practice

Tác giả: Chris Cooper...[et.al]

Including 4 parts such as Demand for tourism, the tourist destination, the toursim industry and government organizations, marketing for tourism.

Tourism : principles, practices, philosophies: 16th ed.

Tác giả: Robert W. McIntosh, Charles R. Goeldner

It introduces students to the world of travel and the career possibilities it holds. Written by a pioneer in the ...