Search Results for Food and beverage services

Assessment guide for hospitality, food and beverage modules assessment bank.

2024-05-02T20:30:24Z

by Victoria. TAFE Open Training Services.
Call Number 647.95071 ASS
Publication Date 1998 1995
Format: Books

Strategic Questions in Food and Beverage Management.

2024-05-02T20:30:24Z

by Wood, Roy C.
Call Number 647.95068
Publication Date 2018
Format: Electronic Resources
Click here to view book

Profitable food & beverage management / Richard Kotas and Chandana Jayawardena

2024-05-02T20:30:24Z

by Kotas, Richard
Call Number 647.95 KOT
Publication Date 1994
Format: Books

Food and Beverage Management.

2024-05-02T20:30:24Z

by Davis, Bernard.
Call Number 647.95068
Publication Date 2017
Format: Electronic Resources
Click here to view book

Improving food and beverage performance / Keith Waller.

2024-05-02T20:30:24Z

by Waller, Keith.
Call Number 647.95068 WAL
Publication Date 1996
Summary The food and beverage aspect of hospitality operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance shows how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance, combining the key themes of quality, customer service and efficient management. This text will enable managers and students alike to recognize all the contributing factors to a successful food and beverage operation.
Format: Books

The food and beverage manager / Paul Cullen.

2024-05-02T20:30:24Z

by Cullen, Paul, 1954-
Call Number 647.95068 CUL
Publication Date 1997
Format: Books

Food and beverage management : student certification manual

2024-05-02T20:30:24Z

by Ninemeier, Jack D.
Call Number 647.95 NIN
Publication Date 1984
Format: Books

Food and beverage management [electronic resource] / Bernard Davis ... [et. al.].

2024-05-02T20:30:24Z

by Davis, Bernard.
Call Number 647.95068 FOO
Publication Date 2013
Summary This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Format: Electronic Resources
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Food and beverage service / Dennis Lillicrap, John Cousins.

2024-05-02T20:30:24Z

by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2010
Format: Books

Food and beverage service / Dennis Lillicrap & John Cousins.

2024-05-02T20:30:24Z

by Lillicrap, D. R.
Call Number 642.6 LIL
Publication Date 2006
Format: Books

Food and beverage management / Bernard Davis ... [et al]

2024-05-02T20:30:24Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 2008
Format: Books

Tropical cocktails and beverages: Sheraton Resorts [Wine List]

2024-05-02T20:30:24Z

by Sheraton Hotels & Resorts
Call Number ARC MENU BLUE 109
Format: Books

Advanced modern food and beverage service / William L. Kahrl.

2024-05-02T20:30:24Z

by Kahrl, William L.
Call Number 642.5068 KAH
Publication Date 1977
Format: Books

Food and beverage operation : cost control and systems management / Charles Levinson.

2024-05-02T20:30:24Z

by Levinson , Charles.
Call Number 647.95 LEV
Publication Date 1976
Format: Books

Food and Beverage Management in the Luxury Hotel Industry.

2024-05-02T20:30:24Z

by Boussard, Sylvain.
Call Number 647.94068
Publication Date 2021
Format: Electronic Resources
Click here to view book

Management of food and beverage operations / Jack D. Ninemeier.

2024-05-02T20:30:24Z

by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

Food and beverage service / D.R. Lillicrap.

2024-05-02T20:30:24Z

by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 1983
Format: Books

Food and beverage service / D.R. Lillicrap.

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by Lillicrap, D. R.
Call Number ARC 647.95 LIL
Publication Date 1983 1971
Format: Books

Introduction to modern food and beverage service / William L. Kahrl.

2024-05-02T20:30:24Z

by Kahrl, William L
Call Number 642.47 KAH
Publication Date 1976
Format: Books

Introduction to hospitality / John R. Walker.

2024-05-02T20:30:24Z

by Walker, John R., 1944-, author.
Call Number 647.94068 WAL
Publication Date 2020
Summary "This new eighth edition of Introduction to Hospitality focuses on hospitality operations and has been written in response to professors and students who wanted a broader view of the world's largest industry. Introduction to Hospitality complements Introduction to Hospitality Management and Exploring the Hospitality Industry, also written by John R. Walker. Adopters may select the title best suited to their needs. This text offers a comprehensive overview of the industry"--
Format: Books

Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.

2024-05-02T20:30:24Z

by Davis, Bernard.
Call Number 647.95068 DAV
Publication Date 1998
Format: Books

Planning and control for food and beverage operations / Jack D. Ninemeier

2024-05-02T20:30:24Z

by Ninemeier, Jack D.
Call Number 647.95068 NIN
Publication Date 1995
Format: Books

The Food and Beverage Hospitality Industry in India : An Emergent Segment.

2024-05-02T20:30:24Z

by Munjal, Sandeep.
Call Number 647.9554068
Publication Date 2020
Format: Electronic Resources
Click here to view book

Food and beverage service / Dennis Lillicrap, John Cousins and Robert Smith.

2024-05-02T20:30:24Z

by Lillicrap, D. R.
Call Number 647.95 LIL
Publication Date 2002
Format: Books

The professional service of food and beverage / by J. Houston and N. Glenesk

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by Houston, Joseph
Call Number 642.5 HOU
Publication Date 1982
Format: Books

The beverage manager's guide to wines, beers, and spirits / John Peter Laloganes, Albert W. A. Schmid.

2024-05-02T20:30:24Z

by Laloganes, John P., author.
Call Number 641.874 LAL
Publication Date 2018
Format: Books

Food and beverage service manual / Matt A. Casado.

2024-05-02T20:30:24Z

by Casado, Matt A., 1937-
Call Number 642.6 CAS
Publication Date 1994
Format: Books

Food and Beverage Service / John Cousins, Suzanne Weekes ; guest contributors: John Dunning, Cathy MacArthur.

2024-05-02T20:30:24Z

by Cousins, John, author.
Call Number 647.95 COU
Publication Date 2020
Summary This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format: Electronic Resources
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Food and beverage service / John Cousins, Dennis Lillicrap, Suzanne Weekes.

2024-05-02T20:30:24Z

by Cousins, John, author.
Call Number 642.5 COU
Publication Date 2014
Format: Electronic Resources
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Food and beverage service / by Dennis R. Lillicrap and John A. Cousins

2024-05-02T20:30:24Z

by Lillicrap, D. R.
Call Number 647.95 LIL 1990
Publication Date 1990
Format: Books

Introduction to hospitality management / John R. Walker.

2024-05-02T20:30:24Z

by Walker, John R., 1944-
Call Number 647.94068 WAL
Publication Date 2006
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip069/2006007209.html

Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.

2024-05-02T20:30:24Z

by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2009 2008
Format: Books
Table of contents only http://www.loc.gov/catdir/enhancements/fy0827/2008001373-t.html Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2008001373-d.html

Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III.

2024-05-02T20:30:24Z

by Dittmer, Paul.
Call Number 647.95068 DIT
Publication Date 2005
Summary "Offering a solid introduction to food, beverage, and labor cost controls, this updated edition thoroughly addresses how to apply a four-step control process for foodservice and beverage operations, and also provides a complete analysis of the most important facets of labor cost control."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip0416/2004006449.html

Food and beverage management : for the hospitality, tourism and event industries / John Cousins [and 3 others].

2024-05-02T20:30:24Z

by Cousins, John, author.
Call Number 647.95068 COU
Publication Date 2016
Summary This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries.
Format: Electronic Resources
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Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller.

2024-05-02T20:30:24Z

by Dopson, Lea R.
Call Number 647.950681 DOP
Publication Date 2008
Summary "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: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0613/2006014655.html

An introduction to food & beverage studies / Marzia Magris and Cathy McCreery; illustrated by Rita Magris

2024-05-02T20:30:24Z

by Magris, Marzia
Call Number 641.57 MAG
Publication Date 1995
Format: Books

Tourism and hospitality law in Australia / Loranes Kairouz, Jennifer Hanna.

2024-05-02T20:30:24Z

by Kairouz, Loranes, author.
Call Number 343.9407891 KAI
Publication Date 2018
Summary "The first edition of Tourism and Hospitality Law in Australia is a well thought out and easy to understand guide to the major laws applicable to the tourism and hospitality industry. This book features well-structured and titled chapter headings that make it readily accessible in navigating and finding legal issues that are relevant to the tourism and hospitality industry. The topics covered include: an introduction to the legal environment and the tourism industry; an overview of consumer claims; an introduction to the key elements of negligence; an overview of the essential concepts of contract law and how they relate to the tourism and hospitality industry; consumer protection laws and how it relates to tourism and hospitality; and a discussion of the laws applying to various tourism and hospitality industry service providers including travel intermediaries, carriers, accommodation and food and beverage providers, attractions and recreational services"
Format: Books

Servicecraft : food and beverage service / by Holly Bamunuge and David Karet with Nigel Hemmington and Richard Hewlett; series editor Roy Hayter.

2024-05-02T20:30:24Z

by Bamunuge, Holly.
Call Number 642.6 BAM
Publication Date 1989
Format: Books

Fundamentals of quantity food preparation : desserts and beverages / by G.B. Hardwick and R.L. Kennedy.

2024-05-02T20:30:24Z

by Hardwick, Geraline B.
Call Number 641.86 HAR
Publication Date 1975
Format: Books

Principles and Practices of Bar and Beverage Management [electronic resource] : The Drinks Handbook

2024-05-02T20:30:24Z

by Murphy, James.
Call Number TX901
Publication Date 2013
Summary A comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. It provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.
Format: Electronic Resources
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Profitable food and beverage management : operations / Eric F. Green, Galen G. Drake and F. Jerome Sween-ey

2024-05-02T20:30:24Z

by Green, Eric F.
Call Number 647.95068 GRE
Publication Date 1986
Format: Books

Food and beverage management / Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis.

2024-05-02T20:30:24Z

by Davis, Bernard, author.
Call Number 647.95068 DAV
Publication Date 2018
Summary This textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ? fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
Format: Books

Dimensions of the hospitality industry / Paul R. Dittmer.

2024-05-02T20:30:24Z

by Dittmer, Paul.
Call Number 647.94068 DIT
Publication Date 2002
Format: Books
Table of Contents Publisher description

Catering and Convention Service Survival Guide in Hotels and Casinos.

2024-05-02T20:30:24Z

by Backus, Lisa Lynn.
Call Number 647.94068000000004
Publication Date 2017
Format: Electronic Resources
Click here to view book

Food and beverage management [electronic resource] : for the hospitality, tourism and event industries / John Cousins, David Foskett, Andrew Pennington.

2024-05-02T20:30:24Z

by Cousins, John.
Call Number 647.95068 COU
Publication Date 2011
Summary This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Format: Books
Click here to view book

Cost management for profitable food and beverage operations / by Paul Morrison, Hein Ruys, Brian Morrison

2024-05-02T20:30:24Z

by Morrison, P. A. (Paul Alexander), 1947-
Call Number 647.95 MOR
Publication Date 1994
Format: Books

Revenue management for the hospitality industry / David K. Hayes, Allisha A. Miller.

2024-05-02T20:30:24Z

by Hayes, David K.
Call Number 647.94068 HAY
Publication Date 2011
Summary "This is the first book that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful. Numerous cases and practical examples are used to illustrate revenue management concepts. Chapter ending questions and problems help them perform the calculations and practice the decision-making skills that are used in the field. RM in Action shows how the revenue management principles can be clearly illustrated using real-world examples reported in various news outlets. RM on the Web offers sites listed on the Internet to provide supplemental information about a topic or issue. Revenue managers will then gain hands-on skills to effectively manage their inventories and prices."--Provided by publisher. "This is the first book that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful."--Provided by publisher.
Format: Books

Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

2024-05-02T20:30:24Z

by Foskett, David, 1951-
Call Number 647.95 FOS
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

USDA national fluoride database of selected beverages and foods [electronic resource] / prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture ; in collaboration with University of Minnesota, Nutrition Coordinating Center ... [et al.].

2024-05-02T20:30:24Z

by Nutrient Data Laboratory (U.S.)
Call Number 546.731 USD
Publication Date 2005
Format: Electronic Resources
Click here to view ebook

Professional event coordination / Julia Rutherford Silvers.

2024-05-02T20:30:24Z

by Silvers, Julia Rutherford.
Call Number 658.456 SIL
Publication Date 2004
Summary "Professional Event Coordination examines the full event planning process and provides the tools and strategies to effectively procure, organize, implement, and monitor all the products, services, and service providers that will bring an event to life. A versatile tool that is effective for all types of events - for small functions with ten guests to major festivals with 10,000 attendees - Professional Event Coordination is a valuable book for every professional who works events, including event managers, caterers, event planners, and hotel and food beverage managers."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley0310/2003012936.html Table of contents http://www.loc.gov/catdir/toc/wiley031/2003012936.html Contributor biographical information http://www.loc.gov/catdir/bios/wiley047/2003012936.html

Restaurant, food & beverage market research. 2022 / by: Richard K. Miller and Kelli Washington.

2024-05-02T20:30:24Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2022 2021
Summary "With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this business reference ebook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The ebook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. 'Restaurant, food & beverage market research handbook 2022' includes content from 'The beverage market research handbook,' previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources."--
Format: Electronic Resources
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The Waiter & Waitress and Waitstaff Training Handbook : A Complete Guide to the Proper Steps in Service for Food & Beverage Employees / first edition by Lora Arduser and Douglas Brown ; revised by Taylor Centers.

2024-05-02T20:30:24Z

by Arduser, Lora, author.
Call Number 642.6071 ARD
Publication Date 2017
Format: Electronic Resources
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Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.

2024-05-02T20:30:24Z

by Backus, Lisa Lynn, author.
Call Number 642.4 BAC
Publication Date 2017
Summary The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Format: Regular print

Restaurant, food & beverage market research handbook 2020-2021 / by Richard K. Miller and Kelli Washington.

2024-05-02T20:30:24Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2021 2020
Summary "With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, this handbook provides consumer spending data, market forecasts, trends assessments for all segments, and more. The trends assessments include discussions of consumer behavioral trends, menu trends, daypart analysis (including snacks and late-night), and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas are provided. The handbook assesses consumer spending when dining out, discusses restaurant strategies for sales growth, and identifies market opportunities brought on by changing consumer behaviors. Restaurant, Food & Beverage Market Research Handbook 2020-2021 includes content from The Beverage Market Research Handbook, previously published as a separate reference handbook by RKMA. Over 900 website links are included in the handbook to guide you to additional resources." -- Publisher, report detail page.
Format: Electronic Resources
Click here to view

Restaurant, food & beverage market research handbook 2018-2019 / by Richard K. Miller and Kelli Washington.

2024-05-02T20:30:24Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2018
Summary With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.
Format: Electronic Resources
Click here to view

Tourism and the Lodging Sector.

2024-05-02T20:30:24Z

by Timothy, Dallen.
Call Number 338.4791
Publication Date 2014
Summary Tourism and the Lodging Sector is a pioneering book, the first text of its kind to examine the lodging sector from a tourism perspective. The book highlights the importance of the lodging sector in tourism as a major income generator and essential part of the travel experience.The book offers an international perspective on topics such as sustainability, security, economic development, technology and globalization. The issues, concepts and management concerns facing this industry are examined, highlighting important topics such as:the place of accommodations in tourism and vice versathe social ecological and economic implications of lodging developmentmanagement and restructuring issues in a globalizing industrysustainable tourism and the accommodation sectorcross-sectoral linkages between lodging, food services, gaming, conferences, and other intermediariesthe interaction between supply and demandsafety and security in tourism and lodging.Tourism and the Lodging Sector critically examines a wide range of lodging establishments from an industry and social science perspective, drawing parallels and distinctions between the various types of accommodation, from campgrounds for the cost-conscious or adventurous outdoor traveler, to luxury, five-star resorts, and more innovative accommodation such as tree-house hotels and ecolodges.Essential reading for students of tourism, this book is an indispensable guide, unprecedented in the field of tourism management.Dallen J. Timothy is Professor, School of Community Resources and Development, Arizona State University, USAVictor B. Teye is Associate Professor, School of Community Resources and Development, Arizona State University, USA.
Format: Electronic Resources
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The 2013 restaurant, food & beverage market research handbook : an annual strategic planning and reference handbook / by Richard K. Miller and Kelli Washington.

2024-05-02T20:30:24Z

by Miller, Richard K. (Richard Kendall), 1946- author.
Call Number 647.940688 23
Publication Date 2013
Format: Electronic Resources
Click here to view

Pocket Guide for Hospitality Managers.

2024-05-02T20:30:24Z

by Lashley, Conrad.
Call Number 647.94068000000004
Publication Date 2020
Format: Electronic Resources
Click here to view book

The complete guide to successful event planning [electronic resource] / Shannon Kilkenny.

2024-05-02T20:30:24Z

by Kilkenny, Shannon, 1955-
Call Number 394.2 KIL
Publication Date 2011
Summary Gathering people together for a special event is always a challenge even for the experienced planner for each event is unique. This book is designed to empower any planner to meet all challenges that surround a production. Successful events do not just happen; they are the result of hard work, creativity, awareness, and careful attention to detail. Every detail! Successful Event Planning 2nd Edition is the most thorough, concise, and easy to follow event planning book available. From the initial concept to ongoing management, this book has techniques to increase your chances of success and sy
Format: Electronic Resources
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Tourism Planning and Destination Marketing.

2024-05-02T20:30:24Z

by Camilleri, Mark Anthony.
Call Number 658.8
Publication Date 2018
Summary Destination marketing relies on planning, organisation, and successful strategies and tactics. Tourism Planning and Destination Marketing provides an in-depth understanding of the tourism marketing environment, including destination branding, distribution channels, etourism, digital media, and sustainable and responsible tourism practices.
Format: Electronic Resources
Click here to view book

The World Meets Asian Tourists.

2024-05-02T20:30:24Z

by Wu, Mao-Ying.
Call Number 338.4791
Publication Date 2016
Summary The movement of Asian citizens across continents now occurs on an unprecedented scale. What are the interests of Asian tourists and what are the impacts on host communities? This book addresses questions about Asian tourist contact with unfamiliar countries and cultures and the implications for the marketing, planning and policy of tourist markets.
Format: Electronic Resources
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100 Practical Ways to Improve Customer Experience : Achieve End-To-End Customer Engagement in a Multichannel World.

2024-05-02T20:30:24Z

by Newman, Martin.
Call Number 658.812
Publication Date 2018
Summary Transform your business by improving customer experience across the entire end-to-end value chain with this practical guide, including 100 tips and case studies from brands like Amazon, AirBnB and Uber.
Format: Electronic Resources
Click here to view book

Travel, tourism and hospitality marketing : theory and practice / Mark Anthony Camilleri.

2024-05-02T20:30:24Z

by Camilleri, Mark Anthony, 1976- 1976-, author.
Call Number 647.940688 CAM
Publication Date 2017
Format: Books

Hotel operations management / David K. Hayes, Ph.D., Panda Professional Hospitality Education and Training, Okemos, Michigan, Jack D. Ninemeier, Ph.D., Professor Emeritus, The School of Hospitality Business, Michigan State University, East Lansing, Michigan, Allisha A. Miller, Panda Professional Hospitality Education and Training, Okemos, Michigan.

2024-05-02T20:30:24Z

by Hayes, David K., author.
Call Number 647.94068 HAY
Publication Date 2016
Summary Prepare future hotel general managers to efficiently supervise and run a midsize full-service hotel. Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager.
Format: Books

The Restaurant Manager's Handbook : How to Set Up, Operate, and Manage a Financially Successful Food Service Operation.

2024-05-02T20:30:24Z

by Brown, Douglas Robert, 1960- 1960-, author.
Call Number 642.5 BRO
Publication Date 2007
Summary The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service operation. Now in the 4th completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We've added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager's Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even a section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur's start-up. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. The companion CD-ROM is not available for download with this electronic version of the book but it may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 1000 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.
Format: Electronic Resources
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