Operations management in hospitality and tourism business / Grayfield T. Bajao, Rene D. Osorno, Nemesia W. Devero
By: Bajao, Grayfield T [author].
Contributor(s): Osorno, Rene D [author] | Devero, Nemesia W [author].
Material type:
BookPublisher: Quezon City : Wiseman's Books Trading, 2021Edition: 2021 edition.Description: x, 207 pages : illustrations.Content type: text Media type: unmediated Carrier type: volumeISBN: 9786214181919.Subject(s): Hospitality industry -- Management | Tourism -- Management | Business & money| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | Cubao Branch Filipiniana Section | Filipiniana | F 647.94068 B165o 2021 (Browse shelf) | c. 2 | Room use only | 51569QC | ||
| Book | Lagro Branch Filipiniana Section | Filipiniana | F 647.94068 B165o 2021 (Browse shelf) | c. 3 | Room use only | 51570QC | ||
| Book | Main Library Filipiniana Section | Filipiniana | F 647.94068 B165o 2021 (Browse shelf) | c. 1 | Room use only | 51568QC |
Includes bibliographical references (pages 206-207).
Module 1. Plan, develop and manage operational approaches
Communicate work roles in the operations of the enterprise
Coordinate activities in the operations of an enterprise
Maintain effective working relations in the operations of an enterprise
Provide feedbacks to employees
Module 2. Prepare, develop and manage operational budget for hotel resort and restaurant enterprises
Prepare budget information for hotel, resort and restaurant enterprises
Prepare operational budget for hotel, restaurant and resort enterprises
Monitor and review operational budget for hotel, resort and restaurant enterprises
Module 3. Implement food and beverage principles and control procedures in the operation of an enterprise
Execute food and beverage principles and control procedures in the operation of an enterprise
Manage waste in the operation of an enterprise
Module 4. Organize food and beverage operations in an enterprise
Plan and develop standards for food and beverage operation and service
Develop work plan for food and beverage production and service
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