Bajao, Grayfield T., author.
Operations management in hospitality and tourism business / Grayfield T. Bajao, Rene D. Osorno, Nemesia W. Devero. - 2021 edition. - Quezon City : Wiseman's Books Trading, Inc., c2021. - x, 207 pages : illustrations ; 25 cm
Includes bibliographical references.
Module 1 : Plan, Develop and Manage Operational Approaches
Information Sheet 1.1. Communicate Work Roles in the Operations of the Enterprise
Information Sheet 1.2. Coordinate Activities in the Operations of an Enterprise
Information Sheet 1.3. Maintain Effective Working Relations in the Operations of an Enterprise
Information Sheet 1.4. Provide Feedbacks to Employees
Module 2 : Prepare, Develop and Manage Operational Budget for Hotel, Resort and Restaurant Enterprises
Information Sheet 2.1. Prepare Budget Information for Hotel, Resort and Restaurant Enterprises
Information Sheet 2.2. Prepare Operational Budget for Hotel, Restaurant and Resort Enterprises
Information Sheet 2.3. 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
Information Sheet 3.1. Execute Food and Beverage Principles and Control Procedures in the Operation of an Enterprise
Information Sheet 3.2. Manage Waste in the Operation of an Enterprise
Module 4 : Organize Food and Beverage Operations in an Enterprise
Information Sheet 4.1. Plan an Develop Standards for Food and Beverage Operation and Service
Information Sheet 4.2. Develop Work Plan for Food and Beverage Production and Service
Information Sheet 4.3. Set up Kitchen for Production and Service
In English text.
9786214181919
Hospitality industry--Management.
Tourism--Management.
Strategic planning.
F TX 911.3 / B35 2021
Operations management in hospitality and tourism business / Grayfield T. Bajao, Rene D. Osorno, Nemesia W. Devero. - 2021 edition. - Quezon City : Wiseman's Books Trading, Inc., c2021. - x, 207 pages : illustrations ; 25 cm
Includes bibliographical references.
Module 1 : Plan, Develop and Manage Operational Approaches
Information Sheet 1.1. Communicate Work Roles in the Operations of the Enterprise
Information Sheet 1.2. Coordinate Activities in the Operations of an Enterprise
Information Sheet 1.3. Maintain Effective Working Relations in the Operations of an Enterprise
Information Sheet 1.4. Provide Feedbacks to Employees
Module 2 : Prepare, Develop and Manage Operational Budget for Hotel, Resort and Restaurant Enterprises
Information Sheet 2.1. Prepare Budget Information for Hotel, Resort and Restaurant Enterprises
Information Sheet 2.2. Prepare Operational Budget for Hotel, Restaurant and Resort Enterprises
Information Sheet 2.3. 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
Information Sheet 3.1. Execute Food and Beverage Principles and Control Procedures in the Operation of an Enterprise
Information Sheet 3.2. Manage Waste in the Operation of an Enterprise
Module 4 : Organize Food and Beverage Operations in an Enterprise
Information Sheet 4.1. Plan an Develop Standards for Food and Beverage Operation and Service
Information Sheet 4.2. Develop Work Plan for Food and Beverage Production and Service
Information Sheet 4.3. Set up Kitchen for Production and Service
In English text.
9786214181919
Hospitality industry--Management.
Tourism--Management.
Strategic planning.
F TX 911.3 / B35 2021