Hospitality: Hospitality Management

Operations Management - A Hotel Case Study This program guides viewers through the "input and output" of operations management at a major Australian hotel. Viewers follow the general manager, food and beverage manager, executive chef, and executive housekeeper as they maintain and monitor the hotel's workflow.

Teamwork in Hospitality Hospitality is a service offered the world over. Sometimes the service you receive is good, other times it is bad. There are many reasons why the quality of service you receive can vary, however it usually comes down to one thing - teamwork.

Upselling Products and Services in Tourism & Hospitality In this program we define a product, ask how a service differs from a product, examine the marketing concept and go through the process of upselling to add value and training staff to upsell.

Principles and Practices of Bar and Beverage Management : Raising the Bar Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts.

Bar and Beverage Management This text focuses on Bar and Beverage Management topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.   The text and exam are part of the ManageFirst Program® from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management.

Hospitality Human Resources Management & Supervision by NRA This text focuses on hospitality human resources management & supervision topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives.

Hospitality Management; 4th ed. Structured in three parts, the text covers the knowledge and skills required of frontline supervisors, managerial topics, and business strategy content.

Human Resource Management in Hospitality Cases This book adopts a practical case-based approach to develop critical thinking and problem-solving skills in future hospitality managers. Using tried-and-tested real-life scenarios, this book thoroughly prepares hospitality students for a career in the field. Chapters are comprised of 75 short vignettes, split into nine sections that reflect and cover the primary challenges facing hospitality managers on a daily basis, including leadership credibility, building and managing employee performance, managing a diverse workforce, dealing with problem behaviours and many others, all contextualised within the hospitality industry.

Introducing Hospitality The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management.

Owning a Café or Coffee Shop With this guide, you will be able to start your coffee shop in the confidence that you have the knowledge and ability to avoid the most costly mistakes and give yourself the best chance for success.

Principles of Food and Beverage Management; 2nd ed. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the Manage First Program® from the National Restaurant Association (NRA).

Sustainability in the Hospitality Industry This foundational textbook investigates the economic, environmental and social sustainability issues facing the hospitality industry today, and explores ideas, solutions and strategies of how to manage operations in a sustainable way.