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Mastering Restaurant Service

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All of this information will help restaurant owners make the decisions necessary to build a thriving business.

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This compact yet lavishly illustrated book, aimed at professionals and anyone who enjoys the latest and best in restaurant design...

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An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view.

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The Upstart Guide to Owning and Managing a Restaurant is filled with step-by-step strategies and action plans explained and outlined by veteran restaurateur and educator Roy S. Alonzo.

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This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities.

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Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space.

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So whether you decide to keep it simple with a sandwich-and-salad operation or make a splash with a four-star bistro, we've got the information you need to be a success.

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Have you ever dreamed of opening your own restaurant?

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Make Your Mark on-the-job English learning illustrates situations and enhances workplace literacy that span four major industries: food service, the hotel industry, retail, and health services.

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This guide is designed to help owners and managers of small and large hotels to conserve nature and to guide the sustainable use of biological resources in their day-to-day operations.

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The book is designed to help learners to improve their command of English for use within hotels where the guests are tourists from various countries who use English as a means of communication.

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The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability.

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This is a practical course for younger trainees in the hospitality and catering industry.

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Recommended 2 provides straightforward, professional language for dealing with customers and colleagues in a variety of work-related situations, such as:taking reservations and checking in.

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The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.

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How to Buy and Run a Small Hotel

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Opportunities in Hotel and Motel Management Careers.

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This concise text gives travel and tourism students a look at the organizational and operational aspects of lodgings.

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Test Your Hotel and Catering English: Intermediate

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This book deals with the energy footprints of biorefineries and the hotel and buildings sector.

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Be My Guest is a language course for pre and in-service students of English in the hotel industry at the elementary to lower intermediate level.

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Here is a book showing real experience of real people.

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Be My Guest meets the needs of the following personnel: receptionist, porter, bar person, chambermaid/ room attendant, housekeeper, concierge/commissionaire, management trainee, waiter/waitress.

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This volume examines the nature and assesses the impact of HRM within a highly under-researched division of the service sector, namely the UK hotel industry.

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Ines Nee makes important key contributions to service recovery research by analyzing the effect of management response content towards negative online customer reviews on the observer’s purchase intention.

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This book provides invaluable guidance to international investors, developers, asset managers and students in related subject areas.

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Pat Romero has put together a wonderful book with all of the basics of convention management. It is the perfect, grass roots tool for anyone entering or considering entering the hospitality or meeting planning industry.

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This is a thoroughly 'hands-on' guide to opening a hotel, by an author who has been there, seen it and done it - and turned their own pipe dream into reality.

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Hotel and Resort Development and Biodiversity: Risks and Opportunities.Biodiversity Principles for Siting and Design of Hotels and Resorts Principle.

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