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Dining room and banquet management : 2nd 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 ...

Hospitality marketing management: 3rd ed.

Tác giả: Robert D. Reid, David C. Bojanic

Hospitality Marketing Management features plain language explanations, demanding exercises, and solid reinforcement of underlying theory to give students a firm grasp of the fundamentals as they explore the intricacies of marketing in this complex and rapidly growing industry.

Managing housekeeping operations

Tác giả: Aleta A. Nitschke, William D. Frye

Presenting the role of housekeeping in hospitality operations, environmental and energy management, planning organizing the housekeeping department, housekeeping human resource issues, managing inventories, controlling expenses.

Hospitality management accounting: Seventh edition

Tác giả: Michael M. Coltman, Martin G. Jagels

Equiping hospitality management and culinary students with the skills thay need to take command of one of the most crucial aspects of the management of any hospitality business.

Managing front office operations: Eight edition

Tác giả: Michael L.Kasavana, Richard M Brook

Presenting the lodging industry, hotel organization, front office operations, reservations, registration, communications and guest services, security and the lodging industry, front office accounting.