Hospitality and Tourism Law by
A comprehensive introduction to law as it applies to hospitality, tourism and related industries. Accessibly written with discussions of relevant cases and legal precedents. The text covers both English and Scottish Law, and both hospitality and tourism issues. High quality, degree level and comprehensive.
Design and Layout of Foodservice Facilities by
Design and Layout of Foodservice Facilities, ThirdEdition offers an extensive reference manual for the entirefoodservice development process?from the initial food conceptthrough the steps of planning, financing, design, and construction,and on to the final inspection that occurs just prior to theopening of the establishment. Packed with valuable drawings,photographs, and charts, this essential nuts-and-bolts guide dealswith feasibility, space analysis and programming, layout, equipmentselections, and architecture and engineering.
Strategic Management by
Strategic Management for Hospitality and Tourism is a vital text for all those studying cutting edge theories and views on strategic management. Unlike others textbooks in this area, it goes further than merely contextualizing strategic management for hospitality and tourism, and avoids using a prescriptive, or descriptive approach. It looks instead, at the latest in strategic thinking and theories, and provides critical and analytical discussion as to how and if these models and theories can be applied to the industry, within specific contexts such as culture, profit and non-profit organizations. This title also provides online support material for tutors and students, in the form ofnbsp; PowerPoint presentations, extra case studies, additional exercises and web links to aid both teaching and learning.
Hotel Management and Operations by
This Fourth Edition helps readers develop the wide-ranging knowledge and analytical skills they need to succeed in today's burgeoning and dynamic hotel industry. This comprehensive volume encourages critical thinking by providing different points of view through contributions from sixty leading industry professionals and academics. Within a coherent theoretical structure, this updated edition enables readers to formulate their own ideas and solutions.
Food and Beverage Cost Control by
Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. This fully updated fourth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions. Highlights of this fourth edition include: A new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally New Leaders are Readers! features provide students with additional readings related to key topics and concepts for each chapter New Technology Tools have been added throughout the book alongside relevant topics because technology affects practically every aspect of cost control today Expanded and updated Test Your Skills questions help students to reinforce their understanding of the tools and concepts presented Apply What You Have Learned exercises focus on practical applications of topics and concepts toreal-world industry scenarios A bonus CD-ROM packed with exercises that utilize manager-developed Microsoft® Excel spreadsheets A newly created Study Guide provides several additional resources to help students review the material and exercises to test their knowledge of key topics and concepts Students in foodservice management courses will find that Food and Beverage Cost Control, Fourth Edition provides a modern and focused treatment of this vital subject. Working managers will appreciate this useful reference as a source of ready-to-use forms and formulas that can be easily applied to their operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Use Interlibrary Loan (ILL) to obtain materials that are not held by the NDU Libraries.
Visit the Writing Center in the Faculty of Humanities - Pink Building, Ground floor - Room HA 114. Call 09-218950 Ext.2375 or email writingcenter@ndu.edu.lb
NDU Institutional Repository Department of Hospitality and Tourism Management contains a collection of research and publications written by academic authors, students, staff, alumni and research groups.
|
 |
|
|
|
