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Ebook Design and layout of foodservice facilities (Second edition): Part 1
Part 1 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 1 - Preliminary planning; Chapter 2 - Foodservice design; Chapter 3 - Principles of design; Chapter 4 - Space analysis; Chapter 5 - Equipment layout;...
147 p hat 22/10/2023 45 9
Từ khóa: Design and layout of foodservice facilities, John C. Birchfield, Raymond T. Sparrowe, Food service management, Food service equipment and supplies, Preliminary planning, Foodservice design
Ebook Design and layout of foodservice facilities (Second edition): Part 2
Continued part 1, part 2 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 6 - Foodservice equipment (Part I); Chapter 7 - Foodservice equipment (Part II: manufactured equipment); Chapter 8 - Foodservice facilities engineering and architecture;...
179 p hat 22/10/2023 28 4
Từ khóa: Design and layout of foodservice facilities, John C. Birchfield, Raymond T. Sparrowe, Food service management, Food service equipment and supplies, Foodservice equipment, Foodservice facilities engineering
Ebook Dimension of the hospitality industry (Third edition): Part 2
Ebook "Dimension of the hospitality industry (Third edition)" offers focused coverage of each sector within hospitality: food and beverage, lodging, and travel and tourism examines the size, scope, and operations of each of these key areas and shares essential information on related concepts products, and services. Throughout the text, this Third Edition brings the material out of the classroom and into the real world with a set of powerful...
269 p hat 23/09/2023 37 2
Từ khóa: Dimension of the hospitality industry, The hospitality industry, Paul R. Dittmer, Lodging perspectives, Hospitality management perspectives, Hospitality operations management, Travel services
Ebook Presenting service: The ultimate guide for the foodservice professional - Part 2
Continued part 1, part 2 of ebook "Presenting service: The ultimate guide for the foodservice professional" provides readers with contents including: service areas and equipment; classic service styles; serving the meal; bar and beverage service; management's role in service; table etiquette;...
101 p hat 23/09/2023 29 2
Từ khóa: Presenting service, The foodservice professional, Service areas and equipment, Classic service styles, Serving the meal, Management's role in service
Ebook Service quality in leisure and tourism: Part 1
Part 1 of ebook "Service quality in leisure and tourism" provide readers with content about: understanding quality in leisure and tourism; the leisure and tourism product; quality as a goal; the consumer; concepts of quality in leisure and tourism; customer satisfaction; the leisure and tourism experience;...
134 p hat 23/04/2023 26 0
Từ khóa: Service quality in leisure and tourism, Leisure industry, Quality assurance, Customer satisfaction, The leisure experience, The tourism experience, Capacity management
Ebook Service quality in leisure and tourism: Part 2
Continued part 1, part 2 of ebook "Service quality in leisure and tourism" provide readers with content about: achieving or delivering quality; quality and culture change; quality management systems; quality management tools and techniques; measurement of quality; quality and human resource management;...
101 p hat 23/04/2023 31 0
Từ khóa: Service quality in leisure and tourism, Leisure industry, Quality assurance, Delivering quality, Quality management systems, Quality management tools, Human resource management
Ebook Professional management of housekeeping operations (Third edition): Part 2
Continued part 1, part 2 of ebook "Professional management of housekeeping operations" provide readers with content about: special topics - swimming pool operations and management, environmental services, safeguarding of assets, in house laundries, and the full circle of management; the safeguarding of assets - concerns for safety and security in housekeeping operations;...
245 p hat 26/02/2023 25 1
Từ khóa: Professional management of housekeeping operations, Management of housekeeping operations, Swimming pool operations, Swimming pool management, Environmental services, Controlled bacterial environment
Ebook Vietnam tourism occupational standards: Food and beverage service - Part 2
Continued part 1, part 2 of ebook "Vietnam tourism occupational standards: Food and beverage service" provides readers with information about standards such as: quality assure work in your team; plan, allocate and monitor work of a team; prepare and analyse financial statements and reports; plan, manage and conduct meetings; operate basic security equipment;... Please refer to part 2 of the ebook for details!
111 p hat 27/01/2023 19 0
Từ khóa: Vietnam tourism occupational standards, Food and beverage service, Operate basic security equipment, Manage food and beverage operations, Plan the workforce, Process financial transactions
Ebook Vietnam tourism occupational standards: Tourist boat service - Part 2
Continued part 1, part 2 of ebook "Vietnam tourism occupational standards: Tourist boat service" provides readers with information about standards such as: provide on-the-job coaching; deliver a group training session; quality assure work in your team; plan, allocate and monitor work of a team; prepare and analyse financial statements and reports;... Please refer to part 2 of the ebook for details!
53 p hat 25/11/2022 32 0
Từ khóa: Vietnam tourism occupational standards, Tourist boat service, Deliver a group training session, Manage daily operations, Process financial transactions, Organise tours and excursions
Ebook Revenue management for the hospitality industry: Part 2
Continued part 1, part 2 of ebook "Revenue management for the hospitality industry" provide readers with content about: revenue management for food service operators; revenue management for food and beverage services; evaluation of revenue management efforts in food and beverage services; revenue management in action; specialized applications of revenue management;... Please refer to part 2 of the ebook for details!
164 p hat 22/10/2022 20 0
Từ khóa: Revenue management for the hospitality industry, Hospitality industry management, Hospitality industry economic aspects, Revenue management for food service operators, Revenue management in action, Specialized revenue management duties
Ebook Vietnam tourism occupational standards – Front office operations: Part 2
VTOS for front office operations is structured in units of competence using a modular format so that it is flexible and easily adapted for different jobs, personnel and qualifications. It can be used as the basis for curriculum in colleges. VTOS for front office operations consists of a range of units of competence that specify particular skills, knowledge and behaviours/attitudes necessary to fulfil the job requirements satisfactorily. Each...
88 p hat 07/12/2017 296 1
Từ khóa: Tiêu chuẩn nghề Du lịch Việt Nam, Vietnam Tourism Occupational Standards, Front office operations, Bộ phận lễ tân, Manage quality service, Prepare budgets
Bài giảng Marketing - Chương 12: Thiết kế và quản trị dịch vụ
Chương này giúp người học tìm hiểu cách định nghĩa và phân loại dịch vụ; hiểu được cách các công ty dịch vụ cải thiện chiến lược cạnh tranh, chất ;lượng dịch vụ và sản phẩm của họ;... Mời các bạn cùng tham khảo để tìm hiểu thêm các nội dung chi tiết.
18 p hat 23/12/2016 221 3
Từ khóa: Bài giảng Marketing, Quản trị dịch vụ, Nature of services, Marketing strategies, Managing product support services, Chiến lược Marketing
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