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
Voir d’autres résultats de recherche
par
Miller, Jack E., 1930-
Numéro de rayon préféré
647.940683 MIL
Date de publication
1998
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy0607/98002774-d.html
Table of Contents only http://www.loc.gov/catdir/toc/onix02/98002774.html
Table of Contents only http://www.loc.gov/catdir/toc/onix02/98002774.html
Pertinence:
1.1543
4.
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
par
Dopson, Lea R.
Numéro de rayon préféré
647.950681 DOP
Date de publication
2008
Résumé
"For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high."--BOOK JACKET.
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html
Pertinence:
0.0388
Limiter les résultats de recherche
Affiner par :