Operations management in hospitality and tourism business / Grayfield T. Bajao, Rene D. Osorno and Nemesia W. Devero.

By: Bajao, Grayfield T [author]Contributor(s): Osorno, Rene D [co-author] | Devero, Nemesia W [co-author]Material type: TextTextPublication details: Quezon City : Wiseman's Books Trading Inc., c2021Edition: 2021 EditionDescription: x, 207 pages ; 26 cmISBN: 9786214181919Subject(s): HOSPITALITY INDUSTRY -- MANAGEMENTLOC classification: TX 911.3.M27 .B33 2021
Contents:
Module 1: Plan, Develop and Manage Operational Approaches -- Module 2. Prepare, Develop and Manage Operational Budget for Hotel, Resort and Restaurant Enterprises -- Module 3. Implement Food and Beverage principles and control procedures in the operation of enterprise -- Module 4. Organize Food and beverage operations in an enterprise -- Glossary -- References.
Summary: This covers the knowledge, skills, behaviour and motivations required to plan, develop and manage in a range of settings within the hotel, restaurant and travel industries workplace context.
Item type: Books
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National University - Manila
Hospitality Management Filipiniana FIL TX 911.3.M27 .B33 2021 (Browse shelf (Opens below)) c.1 Available NULIB000019159
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FIL TX 911.3.C65 .F33 2020 Cost control in hospitality industry / FIL TX 911.3.C65 .V45 2021 c.1 Food, beverage, and labor cost control / FIL TX 911.3.C65 .V45 2021 c.2 Food, beverage, and labor cost control / FIL TX 911.3.M27 .B33 2021 Operations management in hospitality and tourism business / FIL TX 911.3.M27 .B35 2021 Fundamentals in lodging operations / FIL TX 911.3.M27 .B35 2022 Supply chain management in hospitality industry / FIL TX 911.3.M27 .B358 2021 Quality service management in tourism and hospitality /

Includes bibliographical references.

Module 1: Plan, Develop and Manage Operational Approaches -- Module 2. Prepare, Develop and Manage Operational Budget for Hotel, Resort and Restaurant Enterprises -- Module 3. Implement Food and Beverage principles and control procedures in the operation of enterprise -- Module 4. Organize Food and beverage operations in an enterprise -- Glossary -- References.

This covers the knowledge, skills, behaviour and motivations required to plan, develop and manage in a range of settings within the hotel, restaurant and travel industries workplace context.

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