by
Tranter, Kimberly A.
Call Number
647.94068 TRA
Publication Date
2009
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip083/2007044388.html
Relevance:
38822.8516
by
D'Annunzio-Green, Norma.
Call Number
647.94 INT
Publication Date
2008
Format:
Electronic Resources
Relevance:
34159.4180
by
Henderson, Gerardo.
Call Number
647.94068 HEN
Publication Date
2008
Format:
Electronic Resources
Relevance:
2.7902
by
Perdue, Joe.
Call Number
642.4068 CLU
Publication Date
1998
Summary
Running parties and other private functions is one of the biggest parts of every club manager's job. Written by club management professionals, this guide "speaks the language" of club managers everywhere. Focusing exclusively on the practices, terminology, and business demands unique to club catering, it covers all crucial management aspects of private parties and other club functions. It provides clear, step-by-step guidelines, helpful hints, and rules of thumb on subjects ranging from room selection and setup, meals, and beverages to staffing, member relations, and financial reports - everything the busy professional needs to keep things running smoothly.
Format:
Books
Relevance:
2.7218
by
Enz, Cathy A., 1956-, author.
Call Number
647.94068 ACH
Publication Date
2016
Format:
Electronic Resources
Relevance:
2.7172
by
Saee, John.
Call Number
647.94068 SAE
Publication Date
2006
Summary
"This timely book examines cross-cultural managerial communication competence and its application within the service industry. Focusing particularly on the hospitality and tourism industry, John Saee examines the cross-cultural implications of competence across all managerial functions: planning, workplace communication, recruitment/promotion, induction, training, supervision, industrial relations, management of change, customer service, financial management and marketing." "This is the first detailed study - at a national level - of current psychological and sociological theories of intercultural communication, linked to an investigation of the management of cultural diversity in the workplace within a multicultural society, a study which has global implications. This cutting-edge research advances new modalities of best practice on managerial competence which can be equally applied to all other industries around the world confronted with cultural diversity in the workplace."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip068/2006004796.html
Relevance:
2.7125
by
Jones, Christine.
Call Number
647.940682 JON
Publication Date
1998
Summary
Managing Facilities provides a clear introduction to the concepts, development and application of managing facilities in hotels. Premises and services operations management are considered through the application of generic management techniques. In hotels, buildings, land, assets, people and services are essential resources which need to be managed to meet organizational objectives. Through practical techniques and examples Jones and Jowett show how these facilities can be continuously improved to increase competitiveness and meet the ever changing needs of the customer. Managing Facilities is a concise guide for hotel, hospitality and facilities managers. It is also an excellent text for undergraduate and postgraduate students of hospitality management.
Format:
Books
Relevance:
2.3216
by
Kusluvan, Salih.
Call Number
647.94068 KUS
Publication Date
2012
Format:
Electronic Resources
Relevance:
2.2381
by
Szende, Peter.
Call Number
647.94068 SZE
Publication Date
2010 2009
Summary
"CASE SCENARIOS IN HOSPITALITY SUPERVISION presents 75 vignettes depicting real-life managerial dilemmas, in the setting of the fictional Royal Hotel. The book focuses on scenarios that often happen to new managers, and particular emphasis is placed on sharpening critical thinking abilities and developing leadership skills. The cases are based on actual situations that the author personally encountered or that are problematic for the industry at large. Use this book to sharpen your management skills, as a management training resource or to supplement a hospitality curriculum."--Publisher website.
Format:
Books
Relevance:
2.2179
by
King, John H., 1937-
Call Number
647.940684 KIN
Publication Date
2006
Summary
"Managing for Quality in the Hospitality Industry uses a "live" case study to clearly demonstrate how to achieve the quality expectations of internal customers, external customers, and owners/investors. The authors utilize HDS Services, a $300 million managed services organization, and other real-world cases (including the Ritz-Carlton Hotel Company, RARE Hospitality International, Inc., the Detroit Athletic Club, and more) to make the concepts real."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0422/2004020562.html
Relevance:
2.1909
by
Jauhari, Vinnie.
Call Number
338.4791 MAN
Publication Date
2014
Format:
Electronic Resources
Relevance:
2.1865
by
Hayward, Nick.
Call Number
TR DVD 642.4068 CAT
Publication Date
2004
Summary
This program examines a range of areas relevant to event or function catering, including general planning, the budget, the food - including menu planning, presentation, the kitchen, quantities, transporting food, and food storage and handling when outside.
Format:
Other
Relevance:
2.0951
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