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"Hotel Operations Management" describes, in great detail, exactly what the General Manager of a full-service hotel must know to be successful. Its up-...
Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods ar...
Following a successful debut edition, this new Second Edition of Managerial Accounting for the Hospitality Industry builds on its strengths of clear o...
The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and ...
Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectivel...
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal complia...
Managing Legal Issues in the Hospitality Industry
Reliable advice to help hospitality managers prevent legal problems and avoid litigation. Is an unhappy restaurant guest legally entitled to a refund ...
An Overview
Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Su...
A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Ope...
BROAD, HELPFUL GUIDANCE AND INFORMATION FOR CONTROLLING COSTS FOR FOODSERVICE MANAGERS AND STUDENTS In order for foodservice managers to control costs...
This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition. The fully updated sixth edition of Food and Bever...
"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for th...
A concise and easy-to-follow approach to foodservice accounting and the finance principles required to run a foodservice operation In Accounting and F...
Law Basics
How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: whatshould you do? A guest is choking i...
"Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essentia...
A Guide for Hospitality Professionals
With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-f...
This is a student supplement associated with: Kitchen Management Simulation, The / OLP, 1/e David K. Hayes Allisha A. Miller ISBN: 0132541831...
Imparts essential information on how to maintain sales and cost histories, develop systems for monitoring current activities and teach the techniques ...
A valuable foodservice resource for students and managers In order to run a successful operation, foodservice managers need a firm understanding and m...
A Practical Guide to Improving Employee Performance
Presents you with what you need to know to begin the training process. How to identify your training needs. How to carry out the training presentation...
Building a Win-win Environment
Build excitement about your company and its job offerings by following a few simple guidelines....
Managing for Appeal and Profit
Focusing on back-of-house management, 'Professional Kitchen Management' addresses topics such as supervision, menu planning, development and use of st...
Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with the...