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

By: Contributor(s): Material type: TextTextPublisher: Quezon City : Wiseman's Books Trading, 2021Edition: 2021 editionDescription: x, 207 pages : illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214181919
Subject(s): DDC classification:
  • 647.94068
Contents:
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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Holdings
Item type Current library Collection Call number Copy number Status Barcode
Book Book Cubao Branch Filipiniana Section Filipiniana F 647.94068 B165o 2021 (Browse shelf(Opens below)) c. 2 Room use only 51569QC
Book Book Lagro Branch Filipiniana Section Filipiniana F 647.94068 B165o 2021 (Browse shelf(Opens below)) c. 3 Room use only 51570QC
Book Book Main Library Filipiniana Section Filipiniana F 647.94068 B165o 2021 (Browse shelf(Opens below)) c. 1 Room use only 51568QC

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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