Cumulative Index to the Catalog of the Food and Nutrition Information and Educational Materials Center, 1973-1975 PDF Download
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Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: M. J. Boella
Publisher: Taylor & Francis
ISBN: 1351970968
Category : Business & Economics
Languages : en
Pages : 287
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Book Description
This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: J. Richard Blanchard
Publisher: Univ of California Press
ISBN: 0520328736
Category : Science
Languages : en
Pages : 748
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Book Description
This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1981.
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
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Book Description
Author: S. Medlik
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
Focusing on money, markets, and people, this text is illustrated with examples from hotel operations around the world. Separate chapters are devoted to policies, services, organization, staffing, the small hotel, hotel groups, and international hotel operations. Medlik has worked as a consultant and has taught hotel management at the University of Surrey. Ingram has owned hotels, and teaches international management at the Universities of Bournemouth and Surrey. Annotation copyrighted by Book News, Inc., Portland, OR.
Author: Denney G. Rutherford
Publisher: John Wiley & Sons Incorporated
ISBN: 9780442205348
Category : Hotel management.
Languages : en
Pages : 381
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Book Description
Provides a broad range of research and commentary on issues in the management of modern hotel departments for students. Covers changes in the industry reflecting the economy, organizational design, interdepartmental conflict in hotels, food and beverages, entertainment, front office management, marketing, financial control, and managing human resources. Includes numerous examples and case histories. Annotation copyright by Book News, Inc., Portland, OR
Author: Donald E. Lundberg
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442012465
Category : Hotels
Languages : en
Pages : 374
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Book Description
The Hotel and Restaurant Business Sixth Edition Donald E. Lundberg Completely updated to cover current trends and conditions in the hospitality industry, this latest edition of the best-selling text offers an excellent introduction to the industry as well as a wealth of practical, how-to information for anyone entering the field. Based on the author's more than 30 years of experience in hospitality. The Hotel and Restaurant Business offers comprehensive information on the background and current status of the industry, all presented in an interesting, easy-to-read style. New chapters provide up-to-date information on: hospitality-specific human resources and human relations issues the global nature of the hotel and restaurant business recent changes in hotel development and financing brought about by the recessional economy growth in the institutional segment of the restaurant business changes in the fast food business and fast food franchising Also included are discussions of the history of the business-from early inns and taverns to the new resort complexes-as well as tourism and the hospitality industry, resort operations, restaurant operations, and much, much more. Like previous versions of the book, the Sixth Edition includes the most in-depth, authoritative look at the wide-ranging hospitality industry available anywhere.
Author: Keith Waller
Publisher: Taylor & Francis
ISBN: 113639639X
Category : Business & Economics
Languages : en
Pages : 394
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Book Description
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.
Author: Jafar Jafari
Publisher: University of Colorado, Business Research Division
ISBN:
Category : Business & Economics
Languages : en
Pages : 166
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Book Description
