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Books on the topic 'Restaurant management Hotel management'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

Starkey, Lauren B. Hotel/restaurant management career starter. New York: LearningExpress, 2002.

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2

Schaetzing, Edgar E. Checklisten für das Hotel- und Restaurant-Management. Z"urich: moderne industrie, 1987.

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3

Berberoğlu, H. Designing restaurants and hotels. 2nd ed. Toronto, Ont., Canada: Food and Beverage Consultants, 1987.

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4

Berberoğlu, H. Designing restaurants and hotels. 4th ed. Toronto: Food and Beverage Consultants, 1990.

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5

Flouton, Deanne K. Spanish for hotel restaurant technology. Garden City, N.Y: Foreign Language Department, Nassau Community College, 1990.

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6

Güler, Sibel. İstanbul'daki beş yıldızlı otel restoranlarının rekabet stratejilerinin belirlenmesine yönelik bir uygulama. Eskişehir: Anadolu Üniversitesi, 2005.

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7

Jones, Peter. The management of hotel operations. London: Thomson, 2004.

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8

Diop, Alassane. Analytique de gestion hôtelière. [Senegal?: s.n., 2002.

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9

Kephalas, Sōtērēs. Hē xenodocheiakē kai hē episitistikē viomēchania stēn Kypro: Provlēmata kai prooptikes. Paralimni: [s.n.], 2003.

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10

Ugostiteljstvo: Tehnika, organizacija, poslovanje. Podgorica: Oktoih, 2003.

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11

Nguyễn, Văn Dung. Kế toán quản trị nhà hàng khách sạn. TP HCM [i.e. Thành phố Hồ Chí Minh]: Nhà xuất bản Đại học quốc gia TP. Hồ Chí Minh, 2009.

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12

Can lü jing ying guan li: Hotel & restaurant management. Taibei Shi: Fa xing zhe Xie Mingcheng, 1985.

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13

Eyster, James J. The negotiation and administration of hotel and restaurant management contracts. 3rd ed. Ithaca, NY: School of Hotel Administration, Cornell University, 1988.

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14

Eyster, James J. The negotiation and administration of hotel and restaurant management contracts. Ithaca, N.Y: School of Hotel Administration, Cornell University, 1988.

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15

The negotiation and administration of hotel and restaurant management contracts. 3rd ed. Ithaca, NY: School of Hotel Administration, Cornell University, 1988.

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16

B, Beharrell, ed. Cases in hospitality management. London: Heinemann, 1987.

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17

Food and beverage management. London: Butterworths, 1985.

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18

Organizational behaviour in hotels and restaurants: An international perspective. Chichester: Wiley, 1999.

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19

R, Abbey James, and American Hotel & Motel Association. Educational Institute., eds. The art and science of hospitality management. East Lansing, Mich: Educational Institute of the American Hotel & Motel Association, 1987.

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20

Zenkoku Seikatsu Eisei Eigyō Shidō Sentā. Kōkeisha ni yoru seikatsu eisei kankei eigyō no keiei kakushin jirei: Heisei 16-nendo seikatsu eisei kankei eigyō kasseika itaku chōsa jigyō. Tōkyō: Kokumin Seikatsu Kinʼyū Kōko Seikatsu Eisei Kikakubu Chōsaka, 2005.

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21

Garvey, Michael. Running a restaurant for dummies. Hoboken, NJ: Wiley Pub., 2004.

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22

Ortiz, Raúl Muñoz. El arte de servir en hoteles y restaurantes. México: Diana, 1994.

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23

Egerton-Thomas, Christopher. How to manage a successful bar. New York: Wiley, 1994.

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24

Pilling, James G. Workstudy for hotels and restaurants. Galway: Regional Technical College, 1988.

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25

Pilling, James G. Work study for hotels and restaurants. Galway: Regional Technical College, Galway, 1988.

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26

1956-, Enz Cathy A., and Cornell University, eds. The Cornell School of hotel administration handbook of applied hospitality strategy. Thousand Oaks: Sage Publications, 2010.

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27

International restaurant English. New York: Prentice Hall, 1990.

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28

International hotel English: Communicating with the international traveller. New York: Prentice Hall, 1989.

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29

Conversational Spanish for hospitality managers and supervisors: Basic language skills for daily operations. New York: Wiley, 1995.

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30

Casado, Matt A. Conversational Spanish for hospitality managers and supervisors: Basic language skills for daily operations. New York: Wiley, 1995.

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31

Survival Spanish for the hospitality industry: Employer-employee relations. New York, N.Y: Van Nostrand Reinhold, 1991.

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32

McCleskey, Pierce. The guide to English and Spanish for the hospitality industry. [Houston, Tex.?]: Alpha Pub., 1994.

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33

Sullivan, Jim. Service that sells!: How to make big bucks in the restaurant, bar, and hotel business. Denver, Colo: Pencom Press, 1991.

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34

G, Cournoyer Norman, and Marshall Anthony G, eds. Hotel, restaurant, and travel law: A preventive approach. 7th ed. Clifton Park, NY: Thomson Delmar Learning, 2008.

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35

Cabulay, Danny A. Human Resource Management in the Tourism and Hospitality Industry: A comprehensive guide for teachers, practitioners, students and industry mentors. Philippines: Rex Book Store, Inc., 2009.

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36

Carpio, Christine P. Human Resource Management in the Tourism and Hospitality Industry: A comprehensive guide for teachers, practitioners, students and industry mentors. Philippines: Rex Book Store, Inc., 2009.

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37

Council on Hotel, Restaurant and Institutional Education. A Guide to college programs in hospitality and tourism. 4th ed. New York: Wiley, 1995.

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38

Lutz, Katia Brillié. Tourisme et hôtellerie: Lectures et vocabulaire en français. New York: McGraw-Hill, 1993.

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39

1960-, Brown Douglas Robert, ed. Controlling restaurant & food service operating costs. Ocala, Fla: Atlantic Pub. Group, 2003.

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40

Lazcano, Jorge Lara Martínez. Dirección de alimentos y bebidas en hoteles. México, D.F: Limusa, 1985.

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41

A, Jones Thomas J., ed. Managing the built environment for hospitality facilities. Upper Saddle River, NJ: Pearson Prentice Hall, 2010.

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42

Educational Foundation (National Restaurant Association). The restaurant: From concept to operation : student workbook. 3rd ed. New York: John Wiley, 2001.

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43

Adamson, Donald. Be our guest: Basic English for hotel staff. New York: Prentice Hall, 1992.

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44

Ive, Josephine. Achieving excellence in guest service. Elsternwick, Victoria: Hospitality Press, 2000.

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45

The everything guide to starting and running a restaurant book: Secrets to a successful business! Avon, Mass: Adams Media, 2005.

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46

Rutes, Walter A. Hotel design, planning, and development. Oxford: Architectural Press, 2001.

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47

E, Lundberg Donald, ed. The restaurant: From concept to operation. 3rd ed. New York: John Wiley, 2001.

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48

The restaurant: From concept to operation. 5th ed. Hoboken, N.J: John Wiley, 2007.

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49

Greene, Melvyn. Marketing hotels and restaurants into the 90's: A systematic approach to increasing sales. 2nd ed. Westport, Conn: AVI, 1987.

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50

Dining room and banquet management. 2nd ed. Albany, N.Y: Delmar Publishers, 1997.

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