The Management of Foodservice Operations: An integrated and innovative approach to catering management

Operations management

Nigel slack

Managing and organizations

Stewart Clegg

Hospitality Revenue Management

Peter Szende

Introduction to Hospitality

John Walker

Tourism Management

UK) Page Stephen J. (University of Hertfordshire

operations management an integrated approach

R. Dan Reid

Events Management

Chris Edger

Tourism the business of hospitality and travel

Roy A. Cook

Modern Hotel Operations Management

Michael Chibili

Mastering Hospitality Management Modern Competencies and Approaches to Successful Hospitality Management

Søren Brøns-Poulsen

Contemporary Management

G R. Jones and J. M. George

managing and organizations an introduction to theory and practice fourth edition

Clegg, Stewart R

Strategic management for hospitality and tourism

Fevis Okumus,

An Introduction to Revenue Management for the Hospitality Industry: Principles and Practices for the Real World

Kimberly A.

Marketing for hospitaliy and tourism

Philip R Kotler

Management Control Systems

Robert N. Anthony

Check-In Check-Out

Gary Vallen

The management of Hotel Operations

Peter (Professor of Architecture) Blundell Jones

Operations Management - An integrated approach

R Dan Reid, Nada R. Sanders

Hospitality Strategic Management Concepts and Cases

Cathy A. Enz

Foodservice Organizations A Managerial and Systems Approach

Marian C. Spears

Operations Management An Integrated Goods and Services Approach

James Robert Evans

Planning and Control for Food and Beverage Operations

Jack D. Ninemeier

Developing Hospitality Properties and Facilities

Ransley, Josef

Service quality management

Jay kandampully

The International Dictionary of Event Management

Joe Goldblatt

An introduction to management science

South west

Research Methods in Service Industry Management

Nick Johns

Tourism Marketing Service and Quality Management Perspectives

Eric Laws

Food and Beverage Management

Bernard Davis

Strategic Questions in Food and Beverage Management

Roy C. Wood