Operations management in hospitality and tourism business / Grayfield T. Bajao, Rene D. Osorno, Nemesia W. Devero
Material type:
TextPublisher: Quezon City : Wiseman's Books Trading, 2021Edition: 2021 editionDescription: x, 207 pages : illustrationsContent type: - text
- unmediated
- volume
- 9786214181919
- 647.94068
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
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Book
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Cubao Branch Filipiniana Section | Filipiniana | F 647.94068 B165o 2021 (Browse shelf(Opens below)) | c. 2 | Room use only | 51569QC | |
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Book
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Lagro Branch Filipiniana Section | Filipiniana | F 647.94068 B165o 2021 (Browse shelf(Opens below)) | c. 3 | Room use only | 51570QC | |
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Book
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Main Library Filipiniana Section | Filipiniana | F 647.94068 B165o 2021 (Browse shelf(Opens below)) | c. 1 | Room use only | 51568QC |
Browsing Main Library shelves, Shelving location: Filipiniana Section, Collection: Filipiniana Close shelf browser (Hides shelf browser)
| F 647.94 L438 2009 Learn and practice hotel housekeeping | F 647.94 Ur73h 2016 Housekeeping | F 647.94068 B165f 2020 Front office operations | F 647.94068 B165o 2021 Operations management in hospitality and tourism business | F 647.94068 B165p 2020 Practicum training record book for hospitality management | F 647.94068 In61 2011 Introduction to hotel and restaurant management | F 647.94068 R744o 2002 Operating and managing a hotel and restaurant business |
Includes bibliographical references (pages 206-207).
Module 1. Plan, develop and manage operational approaches
Communicate work roles in the operations of the enterprise
Coordinate activities in the operations of an enterprise
Maintain effective working relations in the operations of an enterprise
Provide feedbacks to employees
Module 2. Prepare, develop and manage operational budget for hotel resort and restaurant enterprises
Prepare budget information for hotel, resort and restaurant enterprises
Prepare operational budget for hotel, restaurant and resort enterprises
Monitor and review operational budget for hotel, resort and restaurant enterprises
Module 3. Implement food and beverage principles and control procedures in the operation of an enterprise
Execute food and beverage principles and control procedures in the operation of an enterprise
Manage waste in the operation of an enterprise
Module 4. Organize food and beverage operations in an enterprise
Plan and develop standards for food and beverage operation and service
Develop work plan for food and beverage production and service
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