000			01388nam a2200253Ia 4500
003			NULRC
005			20250520103020.0
008			250520s9999 xx 000 0 und d
020			_a9786214181919
040			_cNULRC
050			_aTX 911.3.M27 .B33 2021
100			_aBajao, Grayfield T. _eauthor
245		0	_aOperations management in hospitality and tourism business / _cGrayfield T. Bajao, Rene D. Osorno and Nemesia W. Devero.
250			_a2021 Edition.
260			_aQuezon City, Philippines : _bWiseman's Books Trading, Inc., _cc2021
300			_ax, 207 pages ; _c26 cm.
365			_bPHP498
504			_aIncludes bibliographical references.
505			_aModule 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.
520			_aThis 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.
650			_aHOSPITALITY INDUSTRY -- MANAGEMENT
700			_aOsorno, Rene D. ;Devero, Nemesia W. _eco-author;co-author
942			_2lcc _cBK
999			_c21400 _d21400