Supervision in the Hospitality Industry
Author: John R. Walker
Publisher: John Wiley and Sons
Published: 2009-01-09
Total Pages: 513
ISBN-13: 0470077832
DOWNLOAD EBOOKOrder of authors reversed on previous eds.
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Author: John R. Walker
Publisher: John Wiley and Sons
Published: 2009-01-09
Total Pages: 513
ISBN-13: 0470077832
DOWNLOAD EBOOKOrder of authors reversed on previous eds.
Author: Jack E. Miller
Publisher:
Published: 2006-03
Total Pages: 146
ISBN-13: 9780471771487
DOWNLOAD EBOOKWith updated coverage of technology and managing diversity in the workplace, Supervision in the Hospitality Industry, Fifth Edition provides hospitality professionals and students alike with the tools that they need to be effective managers in their organizations.
Author: Powers
Publisher:
Published: 2005-02
Total Pages: 196
ISBN-13: 9780471693178
DOWNLOAD EBOOKAuthor: Jack E. Miller
Publisher: Wiley
Published: 1998-08
Total Pages: 232
ISBN-13: 9780471316374
DOWNLOAD EBOOKAuthor: Jack E. Miller
Publisher: Wiley
Published: 2002-09-10
Total Pages: 500
ISBN-13: 9780471396895
DOWNLOAD EBOOK* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.
Author: Feinstein
Publisher: Wiley
Published: 2004-09
Total Pages: 174
ISBN-13: 9780471693154
DOWNLOAD EBOOKAuthor: Dennis R. Reynolds
Publisher: John Wiley & Sons
Published: 2021-06-02
Total Pages: 40
ISBN-13: 1119326273
DOWNLOAD EBOOKThe hospitality industry's rapid evolution provides career-seekers with tremendous opportunity–and unique challenges. Changes in the global economy, rising interest in ecotourism, the influence of internet commerce, and a myriad of other trends contribute to the dynamic nature of this exciting field. Introduction to Hospitality Management presents a thorough overview of historical perspectives, current trends, and real-world practices. Coverage of bar and restaurant management, hotel and lodging operations, travel and tourism, and much more gives students a comprehensive analysis of this rewarding field. Focusing on practicality, this text presents real-world examples of traditional methods alongside insightful discussions surrounding changes in consumer demands and key issues affecting the industry. The industry’s multifaceted nature lends itself to broad exploration, and this text provides: Clear guidance through topics related to foodservice operations, convention management, meeting planning, casino and gaming management, leadership and staffing, financial and business models, and promotion and marketing Emphasis on career planning and job placement strategies, giving students a head start in charting their future in hospitality A combination of Drs. Reynolds and Barrows’ two leading textbooks, Introduction to Management in the Hospitality Industry and Introduction to the Hospitality Industry, into one cohesive, comprehensive edition Substantial coverage of internet commerce and marketing Case studies, including actual interviews with industry professionals, to reinforce primary learning objectives and build critical thinking skills An emphasize on real-world skills and practical methods employed by management professionals Methods to prepare students for job placement in multiple areas of the hospitality and tourism industry Introduction to Hospitality Management is an essential text for students learning about, or with an interest in, the hospitality industry. Written in a clear and accessible style, this important book leaves readers with a strong grasp of the topics and trends most important to a career in the hospitality industry
Author: American Bar Association. House of Delegates
Publisher: American Bar Association
Published: 2007
Total Pages: 216
ISBN-13: 9781590318737
DOWNLOAD EBOOKThe Model Rules of Professional Conduct provides an up-to-date resource for information on legal ethics. Federal, state and local courts in all jurisdictions look to the Rules for guidance in solving lawyer malpractice cases, disciplinary actions, disqualification issues, sanctions questions and much more. In this volume, black-letter Rules of Professional Conduct are followed by numbered Comments that explain each Rule's purpose and provide suggestions for its practical application. The Rules will help you identify proper conduct in a variety of given situations, review those instances where discretionary action is possible, and define the nature of the relationship between you and your clients, colleagues and the courts.
Author: Costas Katsigris
Publisher:
Published: 2005-03-24
Total Pages: 584
ISBN-13:
DOWNLOAD EBOOKThis textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.