Amazon cover image
Image from Amazon.com

Operating and managing a hotel & restaurant business / Roldan, Amelia Samson

By: Material type: TextTextPublication details: Paranaque City, Philippines : AR Skills Development & Management Services, c2012Description: viii, 305 pages : illustrations ; 25 cmISBN:
  • 9789719419549
Subject(s): LOC classification:
  • TX 911 .R65 2012
Contents:
Chapter 1. Creating a favorable organization climate -- Chapter 2. Overview of management and supervision -- Chapter 3. Planning & trouble shooting performance problems -- Chapter 4. Planning & Designing menus & banquet packages -- Chapter 5. Organizing the work -- Chapter 6. Monitoring, leading and directing -- Chapter 7. Controlling and improving work performance -- Chapter 8. Cost control in food service operations -- Chapter 9. Starting a hospitality business -- List of sample forms and control tools.
Summary: The whole text is divided into 9 chapters. The first chapter starts with a description of the organizational climate that is favorable to efficient operations so that anyone contemplating to do business in the hotel and restaurant industry will be guided in making a good start. The next one gives an overview of management and specific management functions as applied in tourism related business. The third to the eighth chapters discuss in detail the elements, principles and techniques governing the four major management functions of planning, organizing, leading and controlling. The final chapter provides guidelines on how to start a hotel and restaurant business.
Item type: Books
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main Filipiniana Hospitality Management FIL TX 911 .R65 2012 (Browse shelf(Opens below)) c.1 Available NULIB000016670
Browsing LRC - Main shelves, Shelving location: Filipiniana, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
FIL TX 911 .M43 2016 Hotel and resort front office management / FIL TX 911 .M43 2016 c.5 Hotel and resort front office management / FIL TX 911 .R65 2007 c.1 Operating and managing a hotel & restaurant business / FIL TX 911 .R65 2012 Operating and managing a hotel & restaurant business / FIL TX 911 .R67 2016 Commercial cookery : NC Level 2 / FIL TX 921 .A48 2001 Creative catering and entertaining / FIL TX 921 .B35 2019 Catering management /

Includes bibliographical references and index.

Chapter 1. Creating a favorable organization climate -- Chapter 2. Overview of management and supervision -- Chapter 3. Planning & trouble shooting performance problems -- Chapter 4. Planning & Designing menus & banquet packages -- Chapter 5. Organizing the work -- Chapter 6. Monitoring, leading and directing -- Chapter 7. Controlling and improving work performance -- Chapter 8. Cost control in food service operations -- Chapter 9. Starting a hospitality business -- List of sample forms and control tools.

The whole text is divided into 9 chapters. The first chapter starts with a description of the organizational climate that is favorable to efficient operations so that anyone contemplating to do business in the hotel and restaurant industry will be guided in making a good start. The next one gives an overview of management and specific management functions as applied in tourism related business. The third to the eighth chapters discuss in detail the elements, principles and techniques governing the four major management functions of planning, organizing, leading and controlling. The final chapter provides guidelines on how to start a hotel and restaurant business.

There are no comments on this title.

to post a comment.