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Author: Donald E. Lundberg
Publisher:
ISBN:
Category : Hotel management
Languages : en
Pages : 231
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Book Description
Author: Donald E. Lundberg
Publisher:
ISBN:
Category : Hotel management
Languages : en
Pages : 231
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Book Description
Author: Donald E. Lundberg
Publisher: WCB/McGraw-Hill
ISBN:
Category : Business & Economics
Languages : en
Pages : 392
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: Dunnovan L. Sapienza
Publisher: Hayden Books
ISBN:
Category : Business & Economics
Languages : en
Pages : 424
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Book Description
Abstract: Theories, principles, techniques and practices from the fields of business management, accounting, personnel, marketing, psychology, sociology and education are used to formulate approaches, systems and analytical tools designed to make food service and lodging organizations more efficient and effective. The readings are a compilation of current and historical viewpoints that reflect concerns of food service and lodging students, instructors or experienced workers, in-service trainees or board members. Key ideas and readings are included for general management, organization, communication, control, human relations, personnel management, professionalism, sales and promotion and industry trends.
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 Center (U.S.).
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 360
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Book Description
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
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 : 374
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Book Description
Author: Conrad Lashley
Publisher: Routledge
ISBN: 1000603490
Category : Business & Economics
Languages : en
Pages : 189
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Book Description
Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the ‘right person for the job’ in practice results in some applicants appearing to be ‘more right’ than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits’ appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
