Operating and managing a hotel and restaurant business
Material type:
TextPublication details: Parañaque : AR Skills Development and Management Services, ©2002Edition: Revised editionDescription: x, 283 pages : illustrationsISBN: - 9719213701
- 647.94068
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Main Library Filipiniana Section | Filipiniana | F 647.94068 R744o 2002 (Browse shelf(Opens below)) | c. 2 | Available | 105415d | |
|
Book
|
Main Library Filipiniana Section | Filipiniana | F 647.94068 R744o 2002 (Browse shelf(Opens below)) | c. 1 | Room use only | 16403QC |
Browsing Main Library shelves, Shelving location: Filipiniana Section, Collection: Filipiniana Close shelf browser (Hides shelf browser)
| 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 | F 647.94068 R744o 2002 Operating and managing a hotel and restaurant business | F 647.94068 Sa237i 2010 Introduction to hotel and resort management | F 647.94068 Sa237i 2010 Introduction to hotel and resort management | F 647.95 C277f 2009 Fundamentals of food service management |
Includes bibliographical references (page 278).
Chapter 1. Creating a favorable organization climate
Chapter 2. Overview of management and supervision
Chapter 3. Planning : setting directions
Chapter 4. Organizing the work
Chapter 5. Monitoring, leading and directing
Chapter 6. Controlling and improving work performance
Chapter 7. Cost control in food and beverage operations
Chapter 8. Cash control
Chapter 9. Starting a hospitality business
There are no comments on this title.