This book examines the whole of the hospitality industry and the way in which it operates. Part A examines and explores the accommodation industry, and Part B focuses on the foodservice industry. It is invaluable for students of a range of courses.
A practical guide for opening a restaurant, with tips on choosing a location, designing a menu, hiring staff, and making a profit.
Offers a guide to opening a restaurant and succeeding, discussing how to choose a location, designing the menu, and hiring staff.
"In this book, Nancy R. Hudson shows readers how managers in the dietetics field - just like managers in other professions - utilize universal management concepts and techniques, deal with similar human resource issues, and face the same advances in technology. An exceptional te…
"In this book, Nancy R. Hudson shows readers how managers in the dietetics field - just like managers in other professions - utilize universal management concepts and techniques, deal with similar human resource issues, and face the same advances in technology. An exceptional te…
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
This step-by-step guide will take the mystery out of how to reduce costs in four critical areas: food, beverage, operations and labor.
