Hotel Restaurant Management Degrees
Hospitality Information Management Graduate Program
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1927,Adolphus Hotel,Dallas,Tx,Credit ID,Cash Checks,A.Krause,St.Louis,Budweiser $0.00 |
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(f1a) Los Angeles CA: The Biltmore Hotel $0.00 |
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IL – PALMER HOUSE, EMPIRE ROOM (A HILTON HOTEL) CHICAGO- LINEN USED (040441) $0.00 |
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#A279 – Vintage 1940′s Photograph – Young Hotel Doorman $0.00 |
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#A574 – Vintage 1920′s Photograph – Mother with Kids in Front of Hotel Office $0.00 |
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#A668 – Vintage 1900′s Photograph – Women & Children Posing Outside Hotel? $0.00 |
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1970s Toppenish Fire Department Washington 9 die in a Hotel Article $0.00 |
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A261 POSTCARD, ALBUQERQUE, NEW MEXICO,FRANCISCAN HOTEL $0.00 |
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A257 POSTCARD, OCEAN CITY, NJ, THE BRIGHTON, HOTEL $0.00 |
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HOTEL CURACAO INTERCONTINENTAL CURACAO N.A. POSTCARD 7D $0.00 |
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1915 BERMUDA HOTEL FRASCATI NO 30A ANTIQUE OLD POSTCARD $0.00 |
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1906 Swan Lake, Central Park, N.Y.A.C & Hotels, NYC $0.00 |
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ARLINGTON HOTEL ARKANSAS – A Single AD Playing Card $0.00 |
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A View of the Lobby, Hotel Casa Loma, Redlands CA $0.00 |
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A View of the Restaurant, Congress Hotel, Chicago IL $0.00 |
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Silverware Flatware Wm A Rogers Hotel Plate Oneida LTD 2 Forks 2 Teaspoons $0.00 |
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Press Photo of Elizabeth Taylor and Richard Burton in a Toronto Hotel $0.00 |
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A LOT OF NINE VINTAGE MATCHBOOKS ALL VEGAS HOTELS,CASINO’S $0.00 |
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Buddha Bar: A night at buddha bar hotel (CD box) LIMITED COLLECTORS EDITION $0.00 |
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1964 Press Photo President Lyndon B. Johnson at a hotel in Austin, Texas $0.00 |
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SOFA BEDS in Very Good Condition from Four Seasons Hotel. Opens into a Twin Size $0.00 |
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1964 THE BEATLES A HARD DAY’S NIGHT MOVIE PHOTO POSTER #5 BAND RELAXING AT HOTEL $0.00 |
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POTTERY BARN Classic Hotel RUNNER A $0.00 |
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HOTEL RELLIM’S SPACIOUS LAWN ON DON-CE-SAR BAY PASS-A-GRILL BEACH FL POSTCARD $0.00 |
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NIGER – SAINT-LOUIS GOVERNOR’S HOTEL – by A. Deroy – 1882 old engraving $0.00 |
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CA La Jolla RPPC c1930 CASA De MANAN’A Hotel CARS Nrmnt $0.00 |
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FLORIDA Pass-a-Grille Don-ce-sar Hotel and Beach Umbrella 1940 FL linen postcard $0.00 |
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Dogs “A Friendly Game of Blackjack” Courtesy of the Dunes Hotel DeMoss Postcard $0.00 |
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The Haunted Hotel: A Mystery of the Modern Venice $0.00 |
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Krimmler-Wasserfall Unterer Kastlunger’s Hotel Krimml A $0.00 |
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MANY GLACIER HOTEL AND MT.ALLEN.GLACIER NATIONAL PARK.U.S.A.POSTCARD $0.00 |
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Vintage Hotel Excelsior Valencia Spain Bar Glass (a) $0.00 |
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RRAND HOTEL HUNGARIA, BUDAPEST HONGRIE NAGY ÉTTEREM “GRANDE SALLE A MANGER POSTC $0.00 |
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Prince George Hotel 5th Ave & 28th St New York A M Gutterson Manager postcard $0.00 |
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Good Night from Prince George Hotel New York A M Gutterson Manager postcard $0.00 |
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HUNGARY 1984 BUDAPEST OLD BUILDING HOTEL 2883a MNH $0.00 |
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1946 Print Ad Statler Hotels Share a Meal Save a Life Cartoon Hotel Price Guide $0.00 |
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Middlebury, VT Sargent Hotel? rppc postcard #A10068 $0.00 |
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Barton, VT Hotel Barton rppc postcard #A10053 $0.00 |
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Hotel Pastis: A Novel of Provence by Peter Mayle $0.00 |
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U.S.A. 1925 HOTEL CONTINENTAL bl/4 #551 ONLY $0.88 $0.00 |
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Vintage The Stevens, A Hilton Hotel, Chicago, IL postcard $0.00 |
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A Private Hotel for Gentle Ladies by Ellen Cooney (2… $0.00 |
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Procol Harum “Grand Hotel” A&M 1973 ‘Bringing Home the Bacon’ $0.00 |
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Lot of 8~1980‘s~Pins~Haliday Inn Hotels~I’m a Piper $0.00 |
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2 Night Stay in a Suite @ the Hilton San Diego Mission Valley, CA $0.00 |
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PITTSBURGH PA POSTCARD ELECTRIC TRAIN FORT PITT HOTEL a $0.00 |
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CURVED EXPANDABLE SHOWER ROD HOTEL COMFORT NEW IN BOX,COME IN TAKE A L@@K!!! $0.00 |
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UjENA A118 SHEER See Thru Top SEXY BEACH HOTEL Bikini MONOKINI Swimsuit S M L LL $0.00 |
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UjENA A118 SHEER See Thru Top SEXY BEACH HOTEL Bikini MONOKINI Swimsuit S M L LL $0.00 |
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UjENA A118 SHEER See Thru Top SEXY BEACH HOTEL Bikini MONOKINI Swimsuit S M L LL $0.00 |
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UjENA A118 SHEER See Thru Top SEXY BEACH HOTEL Bikini MONOKINI Swimsuit S M L LL $0.00 |
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Hotel Life 800tc Sheets 6pc ALL SIZES Take a LOOK!! $0.00 |
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MINNESOTA ROCHESTER THE KAHLER HOTEL POSTCARD 65A $0.00 |
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MONTANA MANY GLACIER HOTEL ON SWIFT CURRENT LAKE 57A $0.00 |
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WYOMING YELLOWSTONE NATL PARK MAMMOTH SPRINGS HOTEL 59A $0.00 |
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Hard Rock Hotel LAS VEGAS Frosted SHOT GLASS 4″ Cordial “Take A Chance On Love” $0.00 |
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CELINE DION POSTCARD CAESARS Las Vegas Casino Hotel – A New Day $0.00 |
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Hotel Leighton & West Lake Park Los Angeles CA A4848 $0.00 |
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Market at Kearney, Palace Hotel San Francisco CA A4846 $0.00 |
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2 Night Weekend Stay in a Deluxe Room @ the Westin San Francisco Airport, CA $0.00 |
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Ringing In Murder: A Special Pennyfoot Hotel Mystery $0.00 |
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Castaways Las Vegas, Nevada Glass Ashtray A Hughes Hotel & Casino Memorabilia $0.00 |
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Website For Sale Great Potential – AUTOMATED HOTEL SEARCH – EARN $200 A DAY! $0.00 |
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There’s a Small Hotel (from on Your Toes ) $0.00 |
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View of the Tifft House,A large hotel,Buffalo,Erie County,New York,N.Y.,c1907 $0.00 |
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INDIANA GARY GARY HOTEL WHITE BORDER POATCARD 13A $0.00 |
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DIFFERENT STRIPES a tribute to the white stripes CD 3 track featuring hotel yorb $0.00 |
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READ MILLER : Mile Zero Hotel / The Blueprint Of A Prom $0.00 |
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2 TIX Sara Evans 7/6 Harrah’s Metropolis Casino & Hotel Sect-A $0.00 |
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Tampa FL Pass-a-Grille FL La Plaza Hotel Leighton Postcard c1908 $0.00 |
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0052a – GREAT ELVIS PRESLEY CANDID HOTEL PRE SHOW 74 $0.00 |
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UTAH SALT LAKE CITY HOTEL UTAH B&W LINEN POSTCARD13A $0.00 |
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U.K. SALISBURY WILTSHIRE “OLD GEORGE HOTEL” SEPIA 14A $0.00 |
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Bar im Hotel Alpenrose Zuers a Arlberg RP Postcard 0407 $0.00 |
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1973 San Francisco Famed Palace Hotel is Being sold to a Conglomerate Wire Photo $0.00 |
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Hotel de Dream: A New York Novel by Edmund White (2007, Hardcover) $0.00 |
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Finbar’s Hotel: A Novel Book $0.00 |
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Antique Mustard Pot Jar & Stopper made for “l’hotel de Roy a Paris 1769″ $0.00 |
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Monadnock Hotel Troy New Hampshire NH Old S A Congdon Postcard Cheshire County $0.00 |
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Gulf Palms Hotel Pass-A-Grille Florida FL Old Postcard Vintage Pinellas County $0.00 |
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HOTEL HILTON Luggage label El Paso Texas – A stones throw from old Mexico $0.00 |
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Scooby-Doo! and the Halloween Hotel Haunt: A Glow in the Dark Mystery!, Jesse Le $0.00 |
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God’s Hotel by Victoria Sweet ARC SOFTCOVER (2012) A Doctor, a Hospital, and a $0.00 |
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Best of Gaylord Hotels Cuisine (A Collection of Signature Recipes from Gaylord H $0.00 |
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WI-MILWAUKEE-Y. M. C. A. BLDG-MARYLAND HOTEL-T52763 $0.00 |
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LOGO GOLF BALLS-ROYAL CONCORDIA NEW YORK-A SARA HOTEL!! $0.00 |
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V.A.Hotel Pelirocco w/Dusty Springfield, Small Faces, Scissor Sisters and more $0.00 |
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1963 BOCA RATON HOTEL AND CLUB FLORIDA AD, GIVE YOUR FAMILY A CHRISTMAS SUN-TAN $0.00 |
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HP Oceanic Hotel Star Island Isles of Shoals NH A4859 $0.00 |
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1930 ad a emerson hotel $0.00 |
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1930 ad a hotel pennsylvania $0.00 |
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4×5 NEG. Senator A S Monroe Continental Hotel Chicago $0.00 |
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1930 ad a arlington hotel $0.00 |
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1930 ad a copley plaza hotel $0.00 |
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1930 ad a somerset hotel $0.00 |
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1930 ad a stratfield hotel $0.00 |
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Match Book Treasure Bay Resort Hotel Casino Play Like A Pirate $0.00 |
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1973 Print Ad PLAYBOY CLUB & HOTEL ~ A Life Style Like Nothing Before $0.00 |
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Hotel Honolulu: A Novel Book Paul Theroux $0.00 |
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DeLorme Earthmate BT-20 with Street Atlas USA Plus $149.95 The Delorme Earthmate GPS BT-20 is the ultimate GPS bundle for off-road & on-road action. It’s got everything you need for better city and rural travel. The up-to-date mapping programs help you plot out your route, marking off hotels, restaurants and points of interest. The 3D flyovers help you orient yourself in all sorts of terrain, making it easy to wherever you’re going…. |
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Hotel and Motel Management and Operations $116.04 This book provides information on every facet and department of the hotel. Operation of a property management system is discussed with sample reports for readers are provided. The operation of restaurant point of sale systems is also discussed, with related sample reports included. This comprehensive, easy-to-follow guidebook covers all aspects of hotel and motel development, hotel management, hotel operation, hotel accounting and controls, and the future of the industry. For hotel management and training professionals. |
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Catering Management a Comprehensive Guide to the Successful Management of Hotel, Restaurant, Board $25.31 This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts – the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide. |
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Restaurant Operations Management: Principles and Practices $33.97 Designed to be the ‘best’ book for restaurant management, "Restaurant Operations Management " addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and complex world of restaurant management into what the manager must know, from the restaurant’s inception to its actual operation. It focuses on financial, labor, and product resources, within the context of pleasing the guests. Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, "Restaurant Operations Management" is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management. |
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Restaurant Financial Management Basics $23.14 A complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices. |
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Hotel & Restaurant Design No. 2 $46.16 Hotel and Restaurant Design No. 2 showcases the most current, inspiring solutions gathered from 50 leading architecture and design firms. More than 185 international projects in the hotel, resort, spa, theater, and restaurant fields are presented in 485 stunning full-color photos. Design solutions are organized alphabetically by design firm, with all projects indexed for easy reference. Every professional in hotel and restaurant design needs this book |
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Hotel & Restaurant Design No. 3 $45.97 An inspiration and necessity to any professional engaged in the many forms of hospitality and restaurant design. over 120 international projects in the hotel, resort,spa, theater and restaurant fields from leading architectural/design firms illustrating the most current, inspirational designs. |
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Catering Management: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Caf , Tea Ro $25.34 This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. |
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Streetwise Restaurant Management: A Comprehensive Guide to Successfully Owning and Running a Restaurant $3.95 Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on — the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year. Streetwise. Restaurant Management walks you step by step through each aspect of opening and managing a restaurant. This guide covers the practical issues you’ll face on a daily basis and offers tips from an experienced restaurateur about the risks and rewards of restaurant management. Is owning or managing a restaurant right for you? It can be if you have Streetwise. Restaurant Management as your ready reference for creating front-of-house ambience and back-of-house efficiencies. Learn how to: 7Select the right location for your restaurant 7Develop the menu 7Attain appropriate permits and licenses 7Manage staff 7Market and promote ideas to generate a positive buzz 7Operate more profitably Evaluate Your Market 7Do you have a concept or menu that stands out? 7Can you live the life of a restaurateur? 7Can you critically evaluate your marketplace? 7Do you know your budget? Recruit and Retain Staff 7Interviewing and selecting 7Communicating expectations 7Utilizing motivational tools 7Awarding promotions 7Adapting appropriate training materials 7Practicing customer service philosophy 7Coping with employee turnover Know the Cost of Doing Business 7Inventory and food costs 7Fixed/variable payroll 7Benefits 7Employee welfare/education costs 7Seasonal changes 7Tax considerations 7Pricing Plan Ahead and Get Organized 7Develop your business plan 7Find the right people: lawyers, bookkeepers, insurancebrokers 7Create a timeline 7Know your mission The restaurant business demands creativity and flair, as well as practical know-how. Streetwise. Restaurant Management explains all you need to know to run a successful restaurant — from what to do to how to fix it. Streetwise. Restaurant Management is your one-stop reference to running a restaurant resourcefully. |
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Successful Restaurant Management: From Vision to Execution $89.94 This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts. |
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Restaurant Management: Customers, Operations, and Employees $70.64 Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience-the customers, the operation (consisting of food, beverage and the physical facility) and the employees-the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity, cost control etc. Restaurant managers. For anyone interested in "the meal experience," or thinking about becoming a restaurant entrepreneur. |
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Hospitality and Restaurant Management: Competency Guide $44.74 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools. |
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Hotel and Lodging Management: An Introduction $32.43 "Hotel and Lodging Management, Second Edition" prepares readers to succeed as managers in the hotel and lodging industry, while developing a solid foundation for a long and successful career. This comprehensive resource combines detailed presentations of each department in a hotel or lodging establishment along with a close examination of organizational structure and the interdependent relationship among departments. This updated "Second Edition" presents: New, completely updated chapters on human resources and the sales and marketing departments Up-to-date case studies reflecting the latest management trends and issues Profiles of industry pioneers working at all types of properties, from small motels to five-star hotels New sections on yield management, lodging environments, franchise companies, and management organizations "Hotel and Lodging Management, Second Edition" is a comprehensive tool to help readers develop the understanding, knowledge, and skills to be tomorrow’s management leaders. |
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The Restaurant: From Concept to Operation $3.94 Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management. |
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Hotel Front Office Management $5.16 The updated guide to running a successful hotel front office "Hotel Front Office Management" uses a human resources approach to cover the unique management and operational challenges in the front offices of today’s hotels and lodging facilities. This Fourth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on technology’s role in the modernized front office. Material is logically presented in the order of operations, beginning with an overview of lodging and then progressing through a tour of the today’s front office, a review of the guest cycle, and an analysis of guest services. This Fourth "Edition" includes new sections on hotel risk management, security, and housekeeping management. Useful features of this new edition include: A new chapter on executive housekeeping and the relationship between the housekeeping department and the front office Commentaries from hotel front office managers, general managers, and other department managers Articles on the international hotel workforce "Opening dilemmas" and their solutions are included in each chapter Additional case studies for applying theory and developing problem-solving strategies "Hotel Front Office Management, Fourth Edition" is an invaluable book for those interested in learning more about a hotel’s front office. |
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QuickBooks For The Restaurant $22.49 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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QuickBooks for the Restaurant $31.99 A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
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Hotel Housekeeping: Operations and Management $53.94 The book explores the key elements of housekeeping as also its theoretical foundations and techniques of operations. It provides an exhaustive coverage of the core concepts of the subject. Students of hotel management will find the book highly useful. With its practice-oriented approach, the text will also be helpful to housekeeping professionals, and students of home science. |
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Hotel Operations Management $94.79 Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager. It shares with readers the procedures effective managers use to ensure their hotelAs-and their own-ultimate success. KEY TOPICS This unique approach addresses all of the operating departments of a full-service hotel-Human Resources, Controller, The Front Office, Housekeeping, Food and Beverage, Safety and Property Security, Sales and Marketing, Facility Engineering and Maintenance-from the viewpoint of the General Manager. It also explores franchise agreements and management contracts, purchasing a hotel, and career opportunities. For current and future hotel general managers, and hotel department heads-i.e., executive housekeepers, directors of sales, controllers, and front office managers. |
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Basic Management Accounting for the Hospitality Industry $82.51 Basic Management Accounting for the Hospitality Industry deals with a range of topics: commencing with a basic introduction to management accounting; and ending with capital investment decisions. The objective of the book is to provide an introduction to the basic management accounting concepts and applications based on Einstein’s maxim that ‘everything should be made as simple as possible, but no simpler’. This choice of simplification is due to the fact that the level of English used in the text takes into consideration that a good proportion of students in hotel or tourism-related education use English as a second language. The approach used in the book makes it very comprehensible. It takes the reader clearly and logically through the concepts and applications of hospitality management accounting. Students involved with hospitality and tourism degrees will find this text enables them to independently master the subject. |
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The International Hotel Industry: Sustainable Management $70.59 Develop insight into the hotel management decision-making process The International Hotel Industry: Sustainable Management examines key theoretical issues and real challenges facing current hotel managers around the world. Each chapter includes case studies of management issues, insights from senior international hotel managers, and stimulating discussion topics. This book explores the entire industry from an international perspective to provide a better understanding of the effective decision-making process commonly used by managers regardless of location. Issues such as employee management, placement of hotel location, marketing decisions, yield management, and others are discussed in detail. Textbooks on the hotel industry are often limited in scope to only one discipline, perspective, or geographic area. The International Hotel Industry: Sustainable Management is international, interdisciplinary, and thought-provoking, allowing readers to understand management issues better by broadening the scope of their knowledge. Current and real examples of problems and issues are posed by the book through case study and interviews with hotel managers around the world. Invaluable for use as a textbook in graduate and undergraduate-level courses in hospitality and hotel management, the book covers crucial areas of the industry such as effective marketing, human resource management, location, resource management, and sustainability. This important source provides an extensive bibliography and numerous figures and tables to clearly illustrate ideas. Each chapter in The International Hotel Industry: Sustainable Management includes: chapter objectives key word definitions chapter review introduction to topic summary of chapter discussion of issues case studies pertaining to topic review questions to spark ideas and discussion The International Hotel Industry: Sustainable Management is a valuable resource for anyone in hotel management, educators, and students in capstone courses in hospitality. |
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Hotel Management and Operations $90.68 "Hotel Management and Operations, Fifth Edition" provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; "As I See It" and "Day in the Life" commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource. |
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Restaurant Planning, Design, and Construction: A Survival Manual for Owners, Operators, and Developers $79.77 A complete blueprint for all types of restaurant development–from concept through construction Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to: * Assemble and manage your restaurant development team * Prepare a marketable business plan to use when seeking financial backing * Approach site evaluation, budgets, scheduling, and more * Write a detailed operational plan of how the restaurant will function * Prepare an effective design program to fulfill your operational requirements * Coordinate key elements of planning and design * Manage the construction phase, pre-opening activities, and follow-up No matter what your business background–catering, marketing, management, or finance–this self-contained guide is one resource you will not want to be without. |
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Restaurant China $36.1 Volume 2 is organized alphabetically by manufacturer, with brief histories, product information, date codes, 950+ dated backstamps, nearly 900 color photographs with individual value ranges of ware predominantly used in restaurants, hotels, clubs, schools, and so forth with a sprinkling of the subjects offered in Volume 1, and more than 350 catalog pages. Coverage includes American as well as foreign china companies. The extensive appendix includes an additional 89 manufacturers and 146 distributors, along with capsule histories and dated logos of 114 hotel and 170 restaurant chains. Particularly useful is the lengthy index which contains a cross-reference to backstamps lacking the manufacturer’s name. This book would be of value to any dealer or collector of porcelain or vitrified china dinnerware. Priced and illustrated. 8.5 x 11. 2003 values. |
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Foundations of Restaurant Management & Culinary Arts, Level One $90.62 Program Features: -Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience. – Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. – 21st Century Learning objectives are taught and reinforced throughout the program including: -Critical thinking and problem solving -Communication and collaboration -Creativity and innovation -Global awareness -Health literacy – Curriculum of the ProStart(R) program |
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BVR’s Guide to Restaurant Valuation $182.65 With its engaging conversational tone, this user- friendly Guide is an essential reference for any appraiser conducting valuations in the volatile restaurant industry. Coverage includes national, regional, and local economic impacts along with data links, use of Rules of Thumb and how to avoid pitfalls, Tips for conducting effect restaurant management interviews, how-to perform effective site visits, valuation of each restaurant’s fixed assets and capex, how financing really works, idiosyncrasies of valuing franchise restaurants, project cash flow and much more. |
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The Restaurant, Student Workbook: From Concept to Operation $7.2 Recently, there has been an explosion of restaurant openings. The National Restaurant Association predicts that this will continue into this century. Information on starting and operating a restaurant will be of great use to career changers and chefs not formally educated in restaurant management. |
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Hotel Front Office Operations and Management $35.34 Hotel Front Office is a comprehensive textbook specially designed to meet the needs of undergraduate degree/diploma students of hotel management and hospitality courses. It explores the core concepts of front office operations and management and uses numerous examples, photographs, flowcharts, formats, and illustrations to explain them. Divided into three parts, the first part on The Hospitality Industry gives an introduction to the hospitality industry and then acquaints the readers with the classification and organization of hotels. The second part on Front Office Operations explains front office organization, internal and external communication and room tariff. The guest cycle, which includes the stages of pre-arrival (reservation), arrival (registration), stay (guest services), and departure (check out and settlements), is explained in detail. This section also includes chapters on front office accounting, night auditing, safety and security of guests, and computer applications in front office. The final section on Front Office Management imparts an understanding of the key managerial concepts like yield management and forecasting to help generate optimum revenue; evaluation of hotel performance; and preparation of budgets. Contemporary issues like human resource management, environment management, and total quality management are also explored in this section. Students of hospitality studies will find this book useful for its coverage of the key concepts of front office operations and management explained through industry-related examples, flowcharts, tables, formats, and photographs. With its practice-oriented approach, the book would also be useful to front office professionals. |
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Restaurant Planning Guide $22.25 This book gives authoritative advice on how to parley a strong business plan into a food service success story. "The Restaurant Planning Guide" helps you with the business side of the house. Its clear, direct style and many useful checklists, question sets, and forms will make financing, managing and controlling your restaurant much easier. Topics covered include description of business, product/service, the market, location of business, the competition, and management. |
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Accounting and Financial Management: Developments in the International Hospitality Industry $71.8 Accounting and Financial Management: developments in the international hospitality industry presents new and innovative research and developments in the field of accounting and financial management as it relates to the work of managing enterprises and organisations in the international hospitality industry. The content contains contributions from a rich source of international researchers, academics and practitioners including, university and college lecturers, professional accountants and consultants and senior managers involved in a wide range of teaching, scholarship, research, and consultancy in the hospitality industry worldwide. The material is drawn from their work and experience and relates directly to the management of hospitality undertakings. Therefore the up to date case studies and examples used are taken from a wide ranging of companies across the industry including large international chains such as Sheraton, Holiday Inn, and Intercontinental. Divided into three parts: Performance Management, Information Management and Asset Management the book tackles the following issues amongst others: * Performance management in the international hospitality industry * Benchmarking: measuring financial success * The profit planning framework * Making room rate pricing decisions * Hotel asset management UK and US perspectives * Lowering risk to enhance hospitality firm value Accounting and Financial Management: developments in the international hospitality industry presents current developments drawn from a combination of live fieldwork and practical experience and therefore will content will appeal to a wide-ranging readership including practising managers and financial controllers in hospitality organisations, professional accountants and consultants, postgraduate candidates studying for master’s degrees in hospitality management, and final year undergraduate students of hospitality management who elect to take an accounting option. * Presents current developments in the field from a combination of practical experience and live fieldwork. * Contains contributions from a rich source of international academic and practitioners. * Uses international case studies to explore and contextualise including Sheraton, Holiday Inn, and Intercontinental. |
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Management by Menu $46.33 Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. |
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Marketing Analysis Chipotle Mexican Restaurant and Applebee’s Restaurant $18.16 Seminar paper from the year 2003 in the subject Economics / Business: Business Management, Corporate Governance, printed single-sided, University of Phoenix, 5 entries in the bibliography, language: English, abstract: The following paper compares the marketing strategies employed by two successful restaurants, Chipotle Mexican Grill and Applebee’s Neighborhood Grill & Bar. This analysis will include an overview of each restaurant’s business, their current sales trends, and their specific target market. In addition, company brands will be discussed, as well as their manner of distribution, promotion methods, and pricing. With these factors determined, each company’s specific advantages and strengths will then be given. From there, a comparison of the two companies marketing strategies will be examined, including an overview of each company website, the strengths and weaknesses of these sites, and which features I personally preferred. |
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NRAEF ManageFirst: Hospitality and Restaurant Management (NRAEF ManageFirst Program) $3.95 The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks: Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams: Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty. Certificates: The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic. Credential: Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools. |
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By Degrees $17 Orphaned at eleven and bounced around the foster system, Tim learned young that the only thing he could control in life was himself. It was a lesson he took seriously, and it’s the only thing that keeps him safe from more heartbreak. He wants to keep his world well-ordered, but he can’t seem to keep his friend Conner neatly pigeon-holed. Conner doesn’t understand this desire to control things, but he doesn’t need to. He loves everything about his control-freak friend, from Tim’s black hair and blue eyes to the way he quirks just one eyebrow. Con has loved all these things for years, and now he’s learned that it’s a short step from loving to falling in love. With Con’s arrival, everything starts unraveling in Tim’s life. He finds himself questioning his sexual orientation, wrangling with emotions dragged up from his past, and fending off questions from Con’s well-meaning family. Drowning in a world out of his control, his one hope is to let go and trust that love will save him. But after so many years of burying his feelings, he’s not sure it’s possible. |
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The Restaurant, Study Guide: From Concept to Operation $46.19 Restaurant owners will continue to turn to "The Restaurant" because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business. |
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Yield Management $44.77 High Quality Content by WIKIPEDIA articles Definition REVENUE MANAGEMENT, sometimes called yield management, has become part of mainstream business theory and practice over the last fifteen to twenty years. Whether we call it an emerging discipline or a new management science-it has been called both-revenue management is a set of revenue maximization strategies and tactics meant to improve the profitability of certain businesses. It is complex because it involves several aspects of management control, including rate management, revenue streams management, and distribution channel management, just to name a few. Revenue management is multidisciplinary because it blends elements of marketing, operations, and financial management into a highly successful new approach. A revenue manager frequently must work with one or more other departments when designing and implementing revenue management strategies. Revenue Management. Maximizing Revenue in Hospitality Operations. Dr. Gabor Forgacs, 2010. Pg. 3. Published by the American Hotel and Lodging Educational Institute, |
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Cases in Hospitality Management: A Critical Incident Approach $31.75 Your guide to becoming an effective hospitality manager The hospitality industry is a "people" business. Whether dealing with guests or customers, managers or coworkers, those who work in this industry interact with other people perhaps more than in any other. And unlike many other industries, graduates entering the hospitality industry will quickly be assuming managerial roles. One of the only casebooks available that focuses specifically on hospitality management, Cases in Hospitality Management prepares readers to be successful managers by providing an effective connection between hospitality management theory and real-world workplace scenarios. Whether managing a kitchen, dining room, front desk, travel agency, fast-food restaurant, or an entire hotel, employees seek cues and reinforcement from managers to guide their behavior. Cases in Hospitality Management provides readers with the opportunity to apply their knowledge, experience, and management skills, allowing them to think quickly on their feet and react appropriately in a wide variety of settings. By analyzing and understanding the causes and effects of a number of real, critical incidents, readers will be better prepared to effectively deal with similar situations when they face them on the job. This new, updated Second Edition features: * Fifteen all-new cases dealing with a variety of managerial topics including technology, human resource management, customer service, and ethics * A broad array of real industry cases, including airlines, railroads, private clubs, conference centers, travel agents, auto rental, hotels, and restaurants * A new Technology section that explores data warehousing, the Internet, and electronic banking * A new Service Exemplars section that presents incidents involving truly exceptional service in a variety of contexts–from trains to resorts * A new Service Recovery section presents examples of companies failing to salvage service encounters that have gone awry |
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Hotel Sales and Revenue Management Book 2.0 $20.94 Hotel Sales and Revenue Management Book 2.0 reflects the changes that Web 2.0 has brought to the hotel industry. Web 2.0 represents a seismic shift in how hotel sales, marketers and revenue managers perform their jobs-separating those that will be average and those that will be awesome The travel and hospitality industry has had an intricate relationship with the internet since the advent of the Online Travel Agencies such as Expedia, Travelocity, etc. Far more than most industries, the impacting Web 2.0 has been swift and become embedded in the fabric of how the hotel industry conducts business. Do the basics still matter? Yes, but the basics have morphed into a new dynamic driven by changes in the buying habits of customers that increasingly use the internet and social media to make their choices. This shift applies to all segments-from the leisure traveler to the sophisticated meeting planner professionals. Understanding this shift, its evolution and applying the new basics, this book provides a handbook for succeeding in a Web 2.0 world. It is an exciting way and creative approach to hotel sales and revenue management |
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Leadership and Strategic Management in Education $33.95 Leadership and strategic management are both issues of central importance in raising achievement in schools and colleges and thus are at the heart of the educational debate today. This book is concerned with such major issues as: the nature of strategic management in education; the importance of vision, and mission; styles of leadership; models of educational management; and the purposes of strategic management, which here are equated with the effectiveness and improvement of the institution. It will be invaluable for students of educational management, such as those following masters degrees. It is also directly relevant to teachers and lecturers and schools of all phases and in further education colleges |
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Catering Management $71.45 "Catering Management, Third Edition" gives detailed advice on all the crucial business aspects of on- and off-premise catering. The "Third Edition" features special new material on non-hotel catering operations–such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus. |
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Housekeeping Management $88.73 The second edition of "Housekeeping Management" is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology. |
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160 Degrees of Deviation: The Case for the Corporate Cynic $14.06 The good intentions of corporate management are frequently undermined by 160 Degree Deviators with personal agendas who cause morale to suffer and frustration to set in. The author identifies this subculture and discusses why and how it’s able to thrive. |
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36 Degrees $10 36 Degrees – Placebo |
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Restaurant Food Service Equipment $37.35 A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment-from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout-including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. An excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design. |
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Hotel and Catering $23.62 Test Your Professional English: Hotel and Catering is organized into eight sections and covers words and expressions in areas, such as hotel services, housekeeping, food and drink, health and safety, financial issues, sales and marketing, human resources and management. |
