Operations management in hospitality and tourism / Grayfield T. Bajao, Rene D. Osorno, Nemesia W. Devero
Material type:
TextPublication details: Quezon City, Philippines : Wiseman's Books Trading, Inc., 2021Description: x, 207 pages : illustrations ; 25 cmISBN: - 9786214181919
- 658.5 B165 2021
- TS155 B34 2021
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Philippine Christian University Dasmarinas Filipiniana | College | Fil. TS155 B34 2021 (Browse shelf(Opens below)) | 1 | Available | 9470 | |
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Philippine Christian University Dasmarinas Filipiniana | College | Fil. TS155 B34 2021 (Browse shelf(Opens below)) | 2 | Available | 9471 | |
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Philippine Christian University Manila Filipiniana | Senior High School | 658.5 B165 2021 (Browse shelf(Opens below)) | 3 | Available | 886 | |
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Philippine Christian University Manila Filipiniana | Senior High School | 658.5 B165 2021 (Browse shelf(Opens below)) | 4 | Available | 887 | |
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Philippine Christian University Manila Filipiniana | Senior High School | 658.5 B165 2021 (Browse shelf(Opens below)) | 5 | Available | 888 |
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| 658.4 T22 2019 Business research with statistical applications : textbook and guidebook for doing and writing research / | 658.5 B165 2021 Operations management in hospitality and tourism / | 658.5 B165 2021 Operations management in hospitality and tourism / | 658.5 B165 2021 Operations management in hospitality and tourism / | 658.8 M538 2003 Modules for marketing / | 658.8 M993 2022 Fundamentals of marketing for senior high school / | 658.8 M993 2022 Fundamentals of marketing for senior high school / |
Includes glossary.
Information Sheet 1.1 Communicate Work Roles in the Operations of the Enterprise -- Information Sheet 1.2 Coordinate Activities in the Operations of An Enterprise -- Information Sheet 1.3 Maintain Effective Working Relations in the Operations of an Enterprise -- Information Sheet 1.4 Provide Feedbacks to Employees -- Information 2.1 Prepare Budget Information for Hotel, Resort and Restaurant Enterprises -- Information 2.2 Prepare Operational Budget for Hotel, Restaurant and Resort Enterprises. -- Information Sheet 2.3 Monitor and Review Operational Budget for Hotel, Resort and Restaurant Enterprises -- Information 3.1 Execute Food and Beverage Principles and Control Procedures in the Operation of an Enterprise -- Information 3.2 Manage Waste in the Operation of an Enterprise -- Information Sheet 4.1 Plan and Develop Standards for Food and Beverage Operation and Service -- Information Sheet 4.2 Develop Work Plan for Food and Beverage Production and Service -- Information Sheet 4.3 Set up Kitchen for Production and Service.
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