Human Resource Management in the Hotel and Catering Industry, Boella

Автор: Backus Lisa Lynn, Shock Patti J.
Название: Catering and Convention Service Survival Guide in Hotels and Casinos
ISBN: 1631575910 ISBN-13(EAN): 9781631575914
Издательство: Mare Nostrum (Eurospan)
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Цена: 2758.00 р.
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Описание: The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards.Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and trade shows. The authors also discuss how this industry operates within casino properties. Then, the revenue up sell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.

Автор: Sophea Tieng
Название: Hotel Design, Planning and Development
ISBN: 1773614320 ISBN-13(EAN): 9781773614328
Издательство: Mare Nostrum (Eurospan)
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Цена: 24671.00 р.
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Описание: Examines various aspects of hotel planning and development, including an extensive overview of necessary planning and development in hotels. The book includes definitions of hotel design, development, and market analysis.

Автор: Jones
Название: Flight Catering
ISBN: 1138128163 ISBN-13(EAN): 9781138128163
Издательство: Taylor&Francis
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Цена: 22202.00 р.
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Описание:

The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive.

In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.