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HOW TO EXCEL IN RESTAURANT AND HOTEL MANAGEMENT
H. Berberoglu
Excellence in service, and quality of product in restaurant and hotel management today are more important than ever before. This publication explains the essentials of successful management, and explores the management process.
A must have book for all in the business.
Contents: Management defined, the philosophy of management, the art and science of management, corporate culture, management in changing times, managing managers, problem solving, the focus, the nature of the restaurant and hotel business, how to manage successfully, stress in management, strategic planning, quality and consistency, financial management, human resources management, Theory X and Theory Y, types of management decisions, the importance of communication, public speaking, responsibility and authority, skills every manager must muster.
Softcover, Cerlox Bound, 159 Pages, 8½” x 5½” format, ISBN 1-895861-34-9, Published 1994. ($21.00)
Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)
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