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Introduction to management in the hospitality industry : student workbook / National Restaurant Association, Educational Foundation

Colaborador(es): Tipo de material: TextoTextoDetalles de publicación: Hoboken, N.J. : Wiley, 2006.Edición: 8th edDescripción: x, 123 p. ; 23 cmISBN:
  • 0471706388 (pbk.)
  • 9780471706380 (pbk.)
Tema(s): Clasificación LoC:
  • TX 911.3.M27
Contenidos:
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.
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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.