par
Walker, John R., 1944-
Numéro de rayon préféré
647.94068 WAL
Date de publication
2006
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip069/2006007209.html
Pertinence:
71871.8672
par
Walker, John R., 1944-
Numéro de rayon préféré
647.95 WAL
Date de publication
2001
Format :
Livres
Pertinence:
1.6693
Voir d’autres résultats de recherche
par
Walker, John R., 1944-
Numéro de rayon préféré
647.95 WAL
Date de publication
2005
Résumé
"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 :
Livres
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
Pertinence:
1.5540
par
Walker, John R., 1944-
Numéro de rayon préféré
647.94068 WAL
Date de publication
2009
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip088/2008001878.html
Pertinence:
1.2168
par
Miller, Jack E., 1930-
Numéro de rayon préféré
647.940683 MIL
Date de publication
2002
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000630.html
Pertinence:
1.1909
par
Miller, Jack E., 1930-
Numéro de rayon préféré
647.940683 MIL
Date de publication
2007
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000630.html
Pertinence:
1.1759
7.
par
Walker, John R., 1944-
Numéro de rayon préféré
647.940683 WAL
Date de publication
2010
Résumé
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 :
Livres
Table of contents only http://catdir.loc.gov/catdir/toc/ecip0817/2008018994.html
Pertinence:
1.1269
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