1000+ Tài Liệu chuyên ngành nhà hàng - khách sạn

The aim of this book is to enhance theoretical and practical understanding of quality management in tourism and hospitality.

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Strategic Management in the International Hospitality Industry: content and process, is a vital text for all those studying cutting edge theories and views on strategic management.

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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.

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This handbook analyzes the main issues in the field of hospitality marketing by focusing on past, present and future challenges and trends from a multidisciplinary global perspective.

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The engaging writing style and hundreds of updated industry examples make Tourism: The Business of Hospitality and Travel, 6/e, the perfect textbook for students taking their first hospitality or tourism class.

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Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.

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This book brings together multi-disciplinary research and practical evidence about the role and exploitation of big data in driving and supporting innovation in tourism.

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Fold…crease…smile! Add joy and memorability to any bathroom with an artfully-folded roll of toilet paper.

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Provides a clear overview of the underlying theories of communication to help develop skills and contribute to effective marketing. Uses detailed and extensive international case studies, to illustrate the theories and show good practice.

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This new book focuses on the important concern of sustainability in tourism and hospitality industry.

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Strategic Management for Tourism, Hospitality and Events is the must-have text for students approaching this subject for the first time.

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This book provides a greater understanding of the current debates associated with Islamic tourism and halal hospitality in the context of businesses, communities, destinations, and the wider socio-political context.

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Everyday English for Hospitality Professionals helps future workers in the hotel and restaurant fields develop the English vocabulary needed to interact with customers and colleagues.

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Marketing in Tourism, Events and Food 2nd edition takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions.

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This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice.

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The Seventh Edition of this popular book includes new and updated coverage of social media, destination tourism and other current industry trends, authentic industry cases, and hands-on application activities.

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This volume analyses the positive effects that tourism generates on resident’s quality of life, and how this influences tourists’ quality of life as they enjoy an enriching experience in the destination they visit.

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Now, the "Philadelphia magazine's Ultimate Restaurant Guide" condenses their comprehensive knowledge and thousands of meals into one informative, easy-to-digest handbook, essential for both the Philadelphia foodie and the hungry tourist.

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Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan?

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Selling to Restaurants.

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The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job that's best for them.

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Serious about Success Issue 02, 2006-10 Food Industry, Restaurant & Catering eMagazine.

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The book is lavishly illustrated with over fifty photographs from food photographer Tom Hopkins, and includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.

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The book introduces various career opportunities in the restaurant industry, from wait staff to managers to owners.

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A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.

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Restaurant Calorie Counter For Dummies gives you fast access to the calorie, fat, saturated fat, carb, fiber, protein, and sodium counts found in food products of thousands of fast-food and chain restaurants.

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This book is a completely new edition of Fresh Seafood-The Commer­ cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years.

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This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

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The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings.

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The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings.

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