by
Davis, Bernard.
Call Number
647.95068
Publication Date
2017
Format:
Electronic Resources
Relevance:
95078.9531
by
Aggarwal, D.K.
Call Number
XX(155976.1)
Publication Date
2008
Format:
Electronic Resources
Relevance:
95072.9375
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by
McCool, Audrey Carol.
Call Number
647.95068 MCC
Publication Date
1995
Format:
Books
Relevance:
77632.9375
by
Pizam, Abraham.
Call Number
647.94
Publication Date
2012
Summary
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level:* Lodging* Restaurants* Clubs* Time-share* ConventionsAs well as a functional one: * Accounting & finance* Marketing* Human resources* Information technology* Facilities management Its u
Format:
Electronic Resources
Relevance:
71878.6641
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
71875.3984
by
Davis, Bernard.
Call Number
647.95068 DAV
Publication Date
2008
Format:
Books
Relevance:
67237.5078
by
Strianese, Anthony J.
Call Number
647.95068 STR
Publication Date
1990
Format:
Books
Relevance:
67233.8594
by
Ninemeier, Jack D.
Call Number
647.95068 NIN
Publication Date
1995
Format:
Books
Relevance:
63390.7383
by
Kotschevar, Lendal Henry, 1908-
Call Number
642.5 KOT
Publication Date
1994
Format:
Books
Relevance:
63387.4141
by
Kotschevar, Lendal Henry, 1908-
Call Number
642.5 KOT
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip073/2006034746.html
Relevance:
63387.3945
by
Davis, Bernard.
Call Number
647.95068 DAV
Publication Date
1998
Format:
Books
Relevance:
60139.4414
by
Davis, Bernard.
Call Number
647.95068 FOO
Publication Date
2013
Summary
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Format:
Electronic Resources
Relevance:
60139.4180
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