by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
1999
Format:
Books
Relevance:
126781.7500
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2004
Format:
Books
Relevance:
126781.7188
by
Hayes, David K.
Call Number
647.94068 HAY
Publication Date
2008
Summary
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality
Format:
Electronic Resources
Relevance:
126778.6641
by
Hayes, David K.
Call Number
343.7307864794
Publication Date
2009
Format:
Electronic Resources
Relevance:
126777.7266
by
Kivela, Jaksa Jack
Call Number
642.5 KIV
Publication Date
1994
Format:
Books
Relevance:
126776.7813
by
Coltman, Michael M., 1930-
Call Number
647.940681 COL
Publication Date
1989
Format:
Books
Relevance:
126772.5391
by
Hales, Jonathan.
Call Number
657.837
Publication Date
2012
Summary
The objective of this textbook is to teach students to be conversational in speaking "numbers." This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of today's leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure
Format:
Electronic Resources
Relevance:
120280.6094
by
Collins, Garry.
Call Number
647.940688 COL
Publication Date
2003
Format:
Books
Relevance:
120279.0938
by
McDowall, Nerida.
Call Number
338.479194 MCD
Publication Date
1999
Format:
Books
Relevance:
120276.7734
by
Gairola, Saurabh.
Call Number
641.5 GAI
Publication Date
2010
Summary
`Culinary Innovation seems to be unpractised, if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The `out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escomer and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. In this book you will get insight to the four mega trends in culinary domain namely Sous Vide, Healing foods including Ayurveda, Umami and Molecular Gastronomy. There is a bouquet of recipes at the end to help you understand and use these trends in your kitchen. --
Format:
Books
Relevance:
120276.5234
by
Powers, Thomas F.
Call Number
647.94 POW
Publication Date
2003
Format:
Books
Relevance:
120275.2813
by
Powers, Thomas F.
Call Number
647.94 POW
Publication Date
2006
Summary
"Introduction to the Hospitality Industry stands out in the field for its extensive coverage of all aspects of the business, from individual roles to operational issues." "Students easily gain a clear understanding of the size and scope of this expanding industry from the authors' accessible treatment. Introduction to the Hospitality Industry, Sixth Edition is perfect introductory reading for students interested in a career in the hospitality sector."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0417/2004009599.html
Relevance:
120275.0781
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