Part one: Introduction to housekeeping management; Part two: Organization of the housekeeping department; Part three: Technical skills management; Part four: Human resources management; Part five: Administrative controls.
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Profitable menu planning : 4th ed.
This book covers menu costing, pricing, layout, design, menu analysis and provides a wealth of information on a variety of menus. The book is an extremely practical guide with numerous exercises that allow students to practice writing menus.
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Restaurant operations management : principles and practices
It focuses on financial, labor, and product resources, within the context of pleasing the guests.Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product ...
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Professional front office management
This book provides the hospitality faculty members and trainers who teach them, practicing industry professionals in the front office departments of hotels throughout the world, and guests who will benefit as the practices described make their hotel experiences more enjoyable.
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Accounting environment; The basic accounting model; Accounting for merchandising operation; Accounting for current asset; Accounting for long- term asset; Accounting for liabilities; Partners' equity and stockholders' equity.
- Vị trí lưu trữ: 209 Phan Thanh
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