Introduction to hotel and resort management / Buen Santos.
Material type:
TextPublication details: Quezon City : C & E Pub., 2010Description: xvii, 177 p. : ill. 25 cmISBN: - 9789715849586
- TX 911.3.M27 .Sa59 2010
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Filipiniana
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 911.3.M27 .Sa59 2010 (Browse shelf(Opens below)) | Available | 3AEA2014002654 | ||
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Filipiniana
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 911.3.M27 .Sa59 2010 (Browse shelf(Opens below)) | Available | 3AEA2014002655 | ||
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Filipiniana
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 911.3.M27 .Sa59 2010 (Browse shelf(Opens below)) | Available | 3AEA0000314821 | ||
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Filipiniana
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Aklatang Emilio Aguinaldo-Information Resource Center Filipiniana | TX 911.3.M27 .Sa59 2010 (Browse shelf(Opens below)) | Available | 3AEA0000314820 |
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| TX 911.3.M27 .R643 2007 Operating and managing a hotel and restaurant business / | TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .Sa59 2010 Introduction to hotel and resort management / | TX 911.3.M27 .V654 2015 v.2 Food service and management / | TX 911.3.M27 .V712 2010 Restaurant and cafeteria management service / |
(1) organizational structure which shows the levels of authority and flow of transactions in a hotel/resort departments
(2) key concepts, standards, and practices which involve major activities and distinct processes
and (4) discussion questions, suggested learning activities, and assessment which reinforce
(3) competency-based job profiles which summarize how individual tasks are carried out to meet local and global standards
Introduction to Hotel and Resort Mnagement is for anyone who wants to explore and learn the aspects of this particular area in the tourism and hospitality business, and chart a rewarding and fulfilling career therein. It is a valuable walk-through in learning the operations, practices, players, trends,and developments in hotels and resorts in both international and Philippine settings. To guide particularly students and teachers of tourism and hospitality programs, it includes the basic operations and procedures for housekeeping, front office, food and beverage, banquet/catering services, and the HRM electives prescibed by the Commision on higher Education (CHED) Memorandum Orders 30 and 31. This book adopts a simplified conceptual framework comprised of four essential components
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