For introductory courses in Hospitality. The hospitality and tourism industry is vast and offers seemingly endless professional opportunities. Written for those considering a career in the field, th
Hayes, a hotel managing owner, and Ninemeier, a professor hospitality business at Michigan State U., provide comprehensive guidance for human resource managers in the hospitality industry in the areas
Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. S
Appropriate for the Intro. to Hotel Operations or Intro. to Lodging course in Hospitality Management departments. A compilation of skills and knowledge requirements to train a future hotelgeneral
