by
Hayes, David K., author.
Call Number
647.94068 HAY
Publication Date
2022
Format:
Books
Relevance:
77997.2969
by
Tesone, D. V. (Dana V.)
Call Number
647.94068 TES
Publication Date
2012
Summary
It is vital for hospitality management students to understand key management concepts as part of the complex and intimate nature of the services industry. Principles of Management for the Hospitality Industry is designed specifically for hospitality students who need to be able to use management tools and techniques to become successful hospitality managers. By placing you at the heart of an imaginary workplace this book offers the opportunity to work through all of the items of discussion for each topic. The chapter begins with a scenario to prompt an exploration of a given
Format:
Electronic Resources
Relevance:
57335.9492
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by
Hayes, David K., author.
Call Number
647.940681 HAY
Publication Date
2011
Format:
Electronic Resources
Relevance:
54897.1211
4.
by
Singh, Percy K., 1950-
Call Number
647.94 SIN
Publication Date
2006
Format:
Books
Relevance:
52744.9922
by
Hawkins, Rebecca.
Call Number
338.4764794 HAW
Publication Date
2011
Summary
The first book to bring together environmental theory and the responsible hospitality debate to define how far the industry has gone and what is left to achieve.
Format:
Electronic Resources
Relevance:
2.0409
by
Video Education Australasia.
Call Number
TR DVD 647 MAN
Publication Date
2011
Summary
"Dissatisfied customers, miscommunication between staff, alcohol affected patrons, personality clashes: conflict is a daily part of working in hospitality. This is why it is so important that we all have finely tuned conflict management skills. This program will equip hospitality workers with the skills and knowledge they need to handle all forms of conflict with openness, honesty and empathy. We find out how to identify potential causes of conflict and act before the situation escalates. We also discover situational techniques to resolve conflict and learn the importance of follow-up such as incident reports and action plans"--Container.
Format:
Other
Publisher's web site http://www.VEA.com.au
Relevance:
1.5953
by
Albattat, Ahmad Rasmi, author.
Call Number
658.4056 23
Publication Date
2019
Summary
By identifying major emergencies that have occurred in the hotel industry; investigating hotels' preparation for emergencies in the past; and exploring how hotels manage and overcome such emergencies; this book will increase the awareness of emergency managers on how to manage and overcome the impact of emergencies in the hospitality industry.
Format:
Electronic Resources
Relevance:
1.5272
by
Video Education Australasia.
Call Number
DVD 647.95 KIT
Publication Date
1996
Summary
In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format:
Other
Relevance:
1.3480
by
Jones, Peter, 1951-
Call Number
647.94068 HOS
Publication Date
2003
Format:
Books
Relevance:
1.1385
by
Jones, Peter, 1951-
Call Number
647.94068 INT
Publication Date
2002
Format:
Books
Relevance:
1.1278
by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1999
Format:
Books
Relevance:
1.1230
by
Foskett, David, 1951-
Call Number
647.94 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.9953
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