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