Introduction to management in the hospitality industry : student workbook / National Restaurant Association, Educational Foundation
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- 0471706388 (pbk.)
- 9780471706380 (pbk.)
- TX 911.3.M27
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
---|---|---|---|---|---|---|---|---|
Libros | Biblioteca Francisco Xavier Clavigero Acervo | Acervo General | TX 911.3.M27 P68.2006 (Navegar estantería(Abre debajo)) | ej. 1 | Disponible | BFXC047024 |
"Professional management development program"--Cover.
ch. 1. The hospitality industry and you -- ch. 2. Forces affecting growth and change in the hospitality industry -- ch. 3. The restaurant business -- ch. 4. Restaurant operations -- ch. 5. Restaurant industry organization: chain, independent, or franchise -- ch. 6. Competitive forces in food service -- ch. 7. Issues facing food service -- ch. 8. On-site food service -- ch. 9. Lodging: meeting guest needs -- ch. 10. Hotel and motel operations -- ch. 11. Forces shaping the hotel business -- ch. 12. Competition in the lodging business -- ch. 13. Tourism: front and center -- ch. 14. Destinations: tourism generators -- ch. 15. Management: a new way of thinking -- ch. 16. Planning in hospitality management -- ch. 17. Organizing in hospitality management -- ch. 18. Staffing: human resource management in hospitality management -- ch. 19. Control in hospitality management -- ch. 20. Leadership and directing in hospitality management -- ch. 21. The role of service in hospitality industry.
"Pro=Mgmt."-Cubierta.
"Designed to be used with the textbook Introduction to management in the hospitality industry, 8th ed., by Tom Powers and Clayton W. Barrows"--T.p. verso.