Bajao, Grayfield T. <br/><br/>
Operations management in hospitality and tourism business 
/ Grayfield T. Bajao, Rene D. Osorno, Nemesia W. Devero 
 - 2021 edition 
 - x, 207 pages :  illustrations 
<br/><br/>Includes bibliographical references (pages 206-207). 
<br/><br/>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 
<br/><br/><label>ISBN: </label>9786214181919 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Management<br/>Tourism--Management
<br/><br/><label>Dewey Class. No.: </label>647.94068