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Understanding foodservice cost control : an operational text for food, beverage, and labor costs: 3rd ed.

Tác giả: Edward E. Sanders, Timothy H. Hill, Donna J. Faria

Book contents include: About operating controls in the foodservice industry, about recipes, about the portion cost, about purchasing; purchasing the "right quantity", about the "right supplier", about receiving storing products processsing invoices, about inventory inventory control, about food ...

Managing hotels effectively: Lessons from outstanding general managers

Tác giả: Eddystone C Nebel III

The environment of the hotel business; Service, people, and profits in the hotel business; An overvie of strategic planning; Planning in hotels; Hotel organization; Coordinating the activities of a hotel; Hotel staffing; Motivation.

Principles of marketing

Tác giả: Philip Kotler, Gary Armstrong

This book provides a rich depth of practical examples and application, showing the major decisions that marketing managers face in their efforts to balance the organizations objectives and resourses against needs and opportunities in the marketplace. Each chapter open with a major example ...

Festival and special event management : 3rd ed.

Nhóm Tác giả: Allen Johnny, O'toole William, Robert Harris, McDonnell Ian

Presenting four parts such as: Event context; Event strategy; Event management; Trends and issues.

Tourism management (Wiley Australia tourism): 3rd ed.

Tác giả: Weaver David, Lawton Laura

Introduction to tourism management, the tourism system, the evolution and growth of tourism, destinations, the tourism product, tourism markets, tourism marketing, economic impacts of tourism.