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indigoDavid K. Hayes


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Paperback

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This is the first text that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful. Numerous cases and practical examples are used to illustrate revenue management concepts. Chapter ending…

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Designed to be the ‘best’ book for restaurant management, Restaurant Operations Management  addresses content areas that are integral to a restaurant manager’s job, providing current and practical information. It breaks down the busy and…

Paperback

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Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager. It shares with readers the procedures effective managers use to…

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Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition , Dopson and Hayes have created a comprehensive resource for both students and…

Hardcover

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This fully updated sixth 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. In order for foodservice managers to…

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Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly…

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Human Resources Management in the Hospitality Industry, 2nd Edition helps today’s hospitality professional be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining…

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A complete, practical guide to managing restaurant business finances One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments…

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This is the Student Study Guide designed to accompany Food and Beverage Cost Control, Sixth Edition . The fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools…

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This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment…

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Witten with the context that the Front Office Department's primary function is to "connect" the property and its employees with the guests. This book details policies and procedures that address the department's critical role of serving guests,…

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How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is…