Operations management in hospitality and tourism business / Grayfield T. Bajao, Rene D. Osorno and Nemesia W. Devero.
Material type:
- 9786214181919
- TX 911.3.M27 .B33 2021

Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main Filipiniana | Hospitality Management | FIL TX 911.3.M27 .B33 2021 (Browse shelf(Opens below)) | c.1 | Available | NULIB000019159 |
Includes bibliographical references.
Module 1: Plan, Develop and Manage Operational Approaches -- Module 2. Prepare, Develop and Manage Operational Budget for Hotel, Resort and Restaurant Enterprises -- Module 3. Implement Food and Beverage principles and control procedures in the operation of enterprise -- Module 4. Organize Food and beverage operations in an enterprise -- Glossary -- References.
This covers the knowledge, skills, behaviour and motivations required to plan, develop and manage in a range of settings within the hotel, restaurant and travel industries workplace context.
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