餐飮營運管理
餐旅管理
MAINTENANCE AND ENGINEERING FOR LODGING AND FOOD SERVICE FACILITIES Frank D. Borsenik CONVENTION MANAGEMENT & SERVICE Frank W. Berkman / David C. Dorf / Leonard R. Oakes HOSPITALITY FOR SALE C. DeWitt Coffman UNIFORM SYSTEM OF ACCOUNTS ...
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole.
Today’s hospitality professional must be an expert at managing many functions.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduce students...
Hospitality Supervision
The sixth edition of Supervision in the Hospitality Industry has undergone extensive changes to reflect the most current practices for engaging with employees.
The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it is operated, and as on-going challenges are managed."--BOOK JACKET.
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Written in...
This text covers the topics all restaurant managers must know to be successful in the industry.
Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing and cost control.
This accurate book will give prospective hotel managers insight into all of the procedures effective managers use to ensure their hotel's--and their own--success.
The fifth edition features revised procedures for managing conflict; expanded information on motivation, including a discussion of on-boarding; new information on the role of technology and social media on recruiting and reference checks; ...
This book equips readers with the tools needed to manage the finances of foodservice establishments effectively.
Food and Beverage Management
The eighth edition of Planning and Control for Food and Beverage Operations continues an emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations.
The book primarily addresses the need for entry-level, hourly employees, but many of the tips can be adapted to professional positions as well. This is a companion book to 50 One-Minute Tips for Retaining Employees.
Management of Food and Beverage Operations