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For junior college or undergraduate courses in hotel management,
lodging operations, and hospitality. Written in an easy-to-read,
easy-to-understand style, Foundations of Lodging Management, 2e
explores how the lodging industry and the hotels in the industry
operate. With coverage of both small and large hotels, it addresses
each department, including the front office, sales and marketing,
housekeeping, maintenance and more This edition features more on
green initiatives, expanded discussion of revenue optimization, and
an updated Front Office Simulation that helps students learn how to
manage a hotel's front office and better understand the complexity
of the entire property.
The Professional Restaurant Manager covers the topics all
restaurant managers must know to be successful in the industry.
Organized in a quick-read, four-part format, the book offers a
fresh look at the restaurant business, back-of-house management,
front-of-house management, and financial management. Discussion
prompts are built right in so students can respond to real case
studies and illustrations. Financial documents reference the newest
version of the Uniform System of Accounts for Restaurants. An
extensive glossary is provided and authors review important trends
in sustainability, green practices and farm-to-fork movements.
Focusing on back-of-house management, ""Professional Kitchen
Management ""addresses topics such as supervision, menu planning,
development and use of standard recipes, purchasing, and cost
control. Students will learn how to evaluate menus, manage
inventory, train personnel and deliver food services on a budget.
An innovative format pairs concepts presented in each chapter with
cleverly animated and highly interactive Kitchen Management
Simulations (KMS) lessons to provide hands-on training that is fun
for students and time freeing for instructors. Reader-friendly
features explain why concepts are important to daily operations and
identify the skills needed to manage a high-quantity food
production kitchen.
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