Operating and managing a hotel and restaurant business / by Amelia Samson Roldan.

Operating & Managing a Hotel & Restaurant Business is a comprehensive book that is not only confined with the theories and principles of rational management but also touches on practical strategies, systems and tools for planning, organizing, directing monitoring and controlling the flow of operations such that a profitable and efficient hospitality business is realized. Many readers and users of the book witness how the materials produced spectacular results in their business. Spared from the high cost of consultancy services, they finally found practical and doable solutions to their operational problems, and were able to recover from their losses. Present and future operator and managers of hotels, resorts, restaurants and other related establishment will find the book an indispensable guide in their operations. This book was thoroughly reviewed, screened and approved for printing and circulation by the Department of Tourism, and several hotel and food services experts.