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indigoDavid K. Hayes

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Paperback

|February 20, 2006

$179.65 online

$181.65

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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,…
Paperback

|October 2, 2002

$32.68 online

$42.95

save 23%

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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…
Hardcover

|February 28, 2011

$133.55

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Written in an easy-to-read, easy-to-understand style, Foundations of Lodging Management, 2e explores how the lodging industry and the hotels in the industry operate. KEY FEATURES: With coverage of both small and large hotels, it addresses each department,…

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With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations.…
Paperback

|August 8, 2013

$147.90

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The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management,…
Hardcover

|July 20, 2016

$166.55

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Prepare future hotel general managers to efficiently supervise and run a midsize full-service hotel. Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general…

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It is hard enough to retain highly trained and technical workers but facing the challenge of keeping hourly workers, getting new people off on the right foot, and training people to become good trainers are major challenges today.

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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…
Hardcover

|March 7, 2008

$139.31 online

$139.95

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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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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…
Paperback

|August 29, 2001

$46.95

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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…
Paperback

|April 19, 2011

$98.15

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Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes,  purchasing, and cost control. Students will learn how to evaluate menus, manage inventory,…