Quality service management in tourism and hospitality / Daryl Ace V. Cornell and Ronald G. Manzano
Material type:
TextPublication details: Manila, Philippines : Rex Book Store, 2020Edition: First editionDescription: vi, 165 pages : illustrations ; 25 cmISBN: - 9786210403794
- 910 C812 2020
- TX911.3 C67 2020
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Philippine Christian University Dasmarinas Filipiniana | College | Fil. TX 911.3 C67 2020 (Browse shelf(Opens below)) | 1 | Available | 9509 | |
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Philippine Christian University Dasmarinas Filipiniana | College | Fil. TX911.3 C67 2020 (Browse shelf(Opens below)) | 2 | Available | 9510 | |
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Philippine Christian University Manila Filipiniana | College | TX9111 C18 2020 (Browse shelf(Opens below)) | 7 | Available | 54614 | |
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Philippine Christian University Manila Filipiniana | College | TX911 C18 2020 (Browse shelf(Opens below)) | 6 | Available | 52746 | |
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Philippine Christian University Manila Filipiniana | Senior High School | 910 C812 2020 (Browse shelf(Opens below)) | 3 | Available | 916 | |
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Philippine Christian University Manila Filipiniana | Senior High School | 910 C812 2020 (Browse shelf(Opens below)) | 4 | Available | 917 | |
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Books
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Philippine Christian University Manila Filipiniana | Senior High School | 910 C812 2020 (Browse shelf(Opens below)) | 5 | Available | 918 |
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| Fil. P 90 M37 2018 Filipino sa ibat-ibang disiplina / | Fil. TS155 B34 2021 Operations management in hospitality and tourism / | Fil. TS155 B34 2021 Operations management in hospitality and tourism / | Fil. TX 911.3 C67 2020 Quality service management in tourism and hospitality / | Fil. TX 911 C7 2019 Macro perspective of tourism and hospitality / | Fil. TX 911 C7 2019 Macro perspective of tourism and hospitality / | Fil. TX943 C6 2020 Kitchen essentials and basic food preparation / |
Includes bibliographical references, glossary, and indexes
Chapter 1: Introduction to Quality Service Management in Tourism and Hospitality -- Chapter 2: Guestology -- Chapter 3: Strategies for Quality Service in Tourism and Hospitality -- Chapter 4: The Guest and the Service Setting -- Chapter 5: Service Staffing in Tourism and Hospitality Industry -- Chapter 6: Designing and Managing Service -- Chapter 7: Balancing Demand and Productive Capacity for Quality Service -- Chapter 8: Co-creation of Quality Service -- Chapter 9: Service Failures and Service Recovery -- Chapter 10: Service Excellence and Leadership.
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