Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space.
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.
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.
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.
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.
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.
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.
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.
Be My Guest meets the needs of the following personnel: receptionist, porter, bar person, chambermaid/ room attendant, housekeeper, concierge/commissionaire, management trainee, waiter/waitress.
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.
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.
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.
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.
Written by a highly regarded, well-known figure in the field. Features a clear and accessible writing style. Contains new sections on the use of technology in the front office.
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the world—and what strategies will they use to continue their growth?
This new second edition of 'Managing People' provides a practical approach to applying up-to-the-minute management techniques, and is a vital source of information for professionals in the hotel and catering industry responsible for personnel and training