000			01874nam a2200217Ia 4500
003			NULRC
005			20250520102926.0
008			250520s9999 xx 000 0 und d
020			_a9789719419549
040			_cNULRC
050			_aTX 911 .R65 2012
100			_aRoldan, Amelia Samson _eauthor
245		0	_aOperating and managing a hotel & restaurant business / _cRoldan, Amelia Samson
260			_aParanaque City, Philippines : _bAR Skills Development & Management Services, _cc2012
300			_aviii, 305 pages : _billustrations ; _c25 cm.
504			_aIncludes bibliographical references and index.
505			_aChapter 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.
520			_aThe 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.
650			_aHOTEL MANAGEMENT
942			_2lcc _cBK
999			_c18911 _d18911