Author: Cengiz Haksever
Publisher: Pearson Education
ISBN: 0133088855
Category : Business & Economics
Languages : en
Pages : 134

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Book Description
Includes bibliographical references and index.

Author: Sang M. Lee
Publisher:
ISBN: 9780030591860
Category : Management
Languages : en
Pages : 302

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Book Description

Author: David Barnes
Publisher: Bloomsbury Publishing
ISBN: 1137525770
Category : Business & Economics
Languages : en
Pages : 545

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Book Description
This fascinating new core textbook, authored by a highly respected academic with over a decade of industry experience, takes a global and strategic approach to the important topic of operations management (OM). Integrating contemporary and traditional theories the text covers everything a student needs to understand the reality of operations in the modern world and combines the latest cutting-edge thinking with innovative learning features. Written in a concise and engaging style and based on up-to-date research in the field, the book provides a range of international case studies and examples that help students to apply theoretical knowledge to real-world practice. This is a must-have textbook for students studying operations management modules on undergraduate, postgraduate and MBA programmes. In addition, this is an ideal textbook to accompany modules on operations strategy, production management and services management. Accompanying online resources for this title can be found at bloomsburyonlineresources.com/operations-management. These resources are designed to support teaching and learning when using this textbook and are available at no extra cost.

Author: Kim Stewart
Publisher:
ISBN: 9780256036831
Category : Management
Languages : en
Pages : 428

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Book Description

Author: Lea R. Dopson
Publisher: John Wiley & Sons
ISBN: 1119061571
Category : Business & Economics
Languages : en
Pages : 253

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Book Description
This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high.

Author: Pamela S. Lewis
Publisher: South-Western Pub
ISBN: 9780324274059
Category : Business & Economics
Languages : en
Pages : 432

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Book Description

Author: Peter Jones
Publisher: Oxford University Press, USA
ISBN: 0198724357
Category : Industrial management
Languages : en
Pages : 473

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Book Description
Concise, engaging, relevant: light on quantitative techniques and packed with cases offering a real-world perspective, this text provides the most accessible approach to operations management.

Author: Joel D. Wisner
Publisher: SAGE Publications
ISBN: 1483383059
Category : Business & Economics
Languages : en
Pages : 617

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Book Description
Finally, an operations management book to get excited about. Operations Management: A Supply Chain Process Approach exposes students to the exciting and ever-changing world of operations management through dynamic writing, application, and cutting-edge examples that will keep students interested and instructors inspired! Author Dr. Joel Wisner understands that today’s students will be entering a highly competitive global marketplace where two things are crucial: a solid knowledge of operations management and an understanding of the importance for organizations to integrate their operations and supply chain processes. With this in mind, Wisner not only provides a clear and comprehensive introduction to operations management, but also gives attention to the important processes involved in linking firms’ operations in a supply chain environment.

Author: Nile R. Leach
Publisher: Prentice Hall
ISBN: 9780201566376
Category : Business & Economics
Languages : en
Pages : 356

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Book Description

Author: Lendal H. Kotschevar
Publisher: John Wiley & Sons
ISBN: 0470140534
Category : Technology & Engineering
Languages : en
Pages : 146

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Book Description
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant.