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Authors: Douglas Robert Brown (2007) - This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur’s start-up.
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Authors: Gary P. Schneider (2015) - The new edition offers thorough discussions of e-commerce growth in China and the developing world, social media and online marketing strategies, technology-enabled outsourcing, online payment processing systems, and much more. In addition, "Business Case Approaches" and "Learning From Failure" boxes highlight the experiences of actual companies to illustrate real-world practice in action.
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Authors: Gary P. Schneider (2007) - Electronic Commerce, Seventh Edition covers emerging online technologies and trends and their influence on the electronic commerce marketplace. This edition highlights important security issues, such as spam and phishing, their role in organized crime and terrorism, identity theft, and online payment fraud. The pedagogical value of this new edition is enhanced through a fresh 4-color interior, and new and updated material that balances the technological with the strategic aspects of successful e-commerce.
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Authors: June Payne-Palacio (2016) - This book offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.
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Authors: David K. Hayes (2014) - For junior college or undergraduate courses in hotel management, lodging operations, and hospitality. 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. With coverage of both small and large hotels, it addresses each department, including the front office, sales and marketing, housekeeping, maintenance and more! This edition features more on green initiatives, expanded discussion of revenue optimization, and an updated Front Office Simulation that helps students learn how to manage a hotel’s front office and better understand the complexity of the entire property.
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Authors: Bernard Davis (2018) - This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
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Authors: Lewis M. Hopfe (2011) - Giới thiệu về lịch sử của các dòng tôn giáo trên thế giới với 4 điểm chính là nền văn hoá sản sinh, người sáng lập, kinh sách thiêng liêng và quá trình phát triển
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Authors: George G. Fenich (2015) - For courses in meeting, event, and convention planning. Current, concise, and insightful-a modern guide to planning successful events Planning and Management of Meetings, Events, Expositions and Conventions, 1e is the first text of its kind to focus on planning (in addition to event management), and incorporates the Meeting and Business Events Competency Standards (MBECS). It is the most up-to-date book on planning and management in the meetings, expositions, events, and conventions (MEEC) industry and covers a wide range of topics dealing with these two crucial functions.
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Authors: Terry V. Liu (2006) - Tourism appears to be an industry that anyone can understand, but in reality it is a very complex subject. It is a meeting ground for economics, sociology, anthropology, geography, ecology and national priority issues among other challenges. Issues of employment, prices and contribution to GDP are all a part of the scope of this book, as well. This new volume brings together research on tourism management from around the world.
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Authors: - (2015) - Bộ Tiêu chuẩn nghề Du lịch Việt Nam (VTOS) - nghề Chế biến món ăn bao gồm tất cả các công việc chế biến món ăn từ nhân viên sơ chế (bậc 1) đến bếp trưởng (bậc 4). Bộ tiêu chuẩn VTOS nghề chế biến món ăn cũng bao gồm cả các nghiệp vụ trong hoạt động kinh doanh khách sạn và nhà hàng ở địa phương. Chế biến món ăn bao gồm việc chuẩn bị, chế biến và hoàn thiện các món ăn nóng, nguội và cũng bao gồm các lĩnh vực chuyên môn như làm bánh mì và bánh ngọt, món tráng miệng cũng như các món ăn khác
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