by
Walker, John R., 1944-
Call Number
647.94068 WAL
Publication Date
2006
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip069/2006007209.html
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71871.8672
by
Walker, John R., 1944-
Call Number
647.95 WAL
Publication Date
2001
Format:
Books
Relevance:
1.6693
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by
Walker, John R., 1944-
Call Number
647.95 WAL
Publication Date
2005
Summary
"This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success." "As part of the National Restaurant Association Educational Foundation's ProMgmt. Certificate Program, this field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/wiley042/2004041193.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2004041193.html
Relevance:
1.5540
by
Walker, John R., 1944-
Call Number
647.94068 WAL
Publication Date
2009
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip088/2008001878.html
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1.2168
by
Miller, Jack E., 1930-
Call Number
647.940683 MIL
Publication Date
2002
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000630.html
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1.1909
by
Miller, Jack E., 1930-
Call Number
647.940683 MIL
Publication Date
2007
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000630.html
Relevance:
1.1759
7.
by
Walker, John R., 1944-
Call Number
647.940683 WAL
Publication Date
2010
Summary
Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is unique in its focus directly on leading human resources. In a recent paradigm shift, industry leaders and human resources practitioners recognize the movement away from "management," and to the important role of leading human resources at all levels of the organization, as they strive for perfection in guest services. This book - practical, concrete, and results oriented - is a down-to-earth guide to applying the wisdom of leadership theory and experience to the hard realities of the hospitality industry. Written especially for the student, beginning leader, newly-promoted supervisor, or anyone planning a career in the hospitality field - but useful even to experienced managers - this Sixth Edition of Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills -- required to lead a workforce to profitable results. Complete with quizzes, exercises, self-assessments, simulations, case studies, role play, and journal writing, Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition offers culinary, hospitality, and foodservice students and professionals the knowledge needed not only to "manage" but also to lead organizations to success." --Book Jacket.
Format:
Books
Table of contents only http://catdir.loc.gov/catdir/toc/ecip0817/2008018994.html
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