Operations management in hospitality and tourism business / Dr, Grayfield T. Badjao, Dr. Rene D. Osorno, and Nemesia W. Devero

By: Bajao, Grayfield T [author]Contributor(s): Osorno, Rene D [co-author] | Devero, Nemesia W [co-author]Material type: TextTextPublication details: Quezon City : Wiseman's Books Trading Inc., c2021Description: x, 207 pages ; 25 cmISBN: 978-621-418-191-9Subject(s): HOSPITALITY INDUSTRY -- MANAGEMENT | ENTREPRENEURSHIPLOC classification: TX 911.3 B35 2021
Contents:
Module 1 : Plan, develop and manage operational approaches -- Module 2 : Prepare, develop and manage operational budget for hotel, resort and restaurant enterprises -- Module 3 : Implement food and beverage principles and control procedures in the operation of an enterprise -- Module 4 : Organize food and beverage operations in an enterprise.
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Item type Current library Home library Collection Shelving location Call number Copy number Status Date due Barcode
Books Books NU Fairview College LRC
NU Fairview College LRC
School of Tourism and Hospitality Management Filipiniana FIL TX 911.3 B35 2021 (Browse shelf(Opens below)) Available NUFAI000004739
Books Books NU Fairview College LRC
NU Fairview College LRC
School of Tourism and Hospitality Management Filipiniana FIL TX 911.3 B35 2021 (Browse shelf(Opens below)) c.2 Available NUFAI000005749

Includes bibliographic references.

Module 1 : Plan, develop and manage operational approaches -- Module 2 : Prepare, develop and manage operational budget for hotel, resort and restaurant enterprises -- Module 3 : Implement food and beverage principles and control procedures in the operation of an enterprise -- Module 4 : Organize food and beverage operations in an enterprise.

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