Introduction to the Hospitality Industry, Sixth Edition and NRAEF Workbook Package PDF Download
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Author: Tom Powers Publisher: Wiley ISBN: 9780471708797 Category : Business & Economics Languages : en Pages : 0
Book Description
This revision of a popular textbook for the introductory survey course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Tom Powers Publisher: Wiley ISBN: 9780471708797 Category : Business & Economics Languages : en Pages : 0
Book Description
This revision of a popular textbook for the introductory survey course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Tom Powers Publisher: Wiley ISBN: 9780471216827 Category : Business & Economics Languages : en Pages : 500
Book Description
This revision of a popular textbook for the introduction course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Tom Powers Publisher: Wiley ISBN: 9780471706403 Category : Business & Economics Languages : en Pages : 100
Book Description
The updated edition of this classic introductory textbook. Accompanied by NRAEF student workbook for use in its ProMgmt. certificate program, this book offers a comprehensive treatment of the entire hospitality industry, thoroughly updated to reflect the latest trends in the hospitality, foodservice, and travel/tourism industries. It provides learning objectives, summaries, review questions, and key terms concepts, along with real-life case histories.
Author: Tom Powers Publisher: Wiley ISBN: 9780471252443 Category : Business & Economics Languages : en Pages : 0
Book Description
An abridged paperback edition of the acclaimed Introduction to Management in the Hospitality Industry, Sixth Edition, this popular resource covers all aspects of the hotel, foodservice, restaurant, and travel and tourism businesses, including operations, marketing, and sales. As in previous editions, the management functions covered in the larger text have been excluded. Reflecting the latest trends in this rapidly changing industry, it stresses problem-solving tools rather than answers and industry-wide trends rather than facts and figures
Author: Andrew H. Feinstein Publisher: Wiley ISBN: 9780471693147 Category : Business & Economics Languages : en Pages : 156
Book Description
Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
Author: John R. Walker Publisher: John Wiley & Sons ISBN: 1119762162 Category : Technology & Engineering Languages : en Pages : 434
Book Description
THE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers: A thorough introduction to the restaurant business, from the history of eating out to the modern challenges of restaurant operation A comprehensive exploration of restaurants and their owners, including quick-casual, sandwich, family, fine-dining, and other establishments Practical discussions of menus, kitchens, and purchasing, including prices and pricing strategies, menu accuracy, health inspections, and food purchasing systems In-depth examinations of restaurant operations, including bar and beverage service, budgeting and control, and food production and sanitation An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Rose Arny
Author: Ed Bowker Staff
Author: Tom Powers
Author: Andrew H. Feinstein
Author: 
Author: John R. Walker