Kitoblar

Jami: 3 ta kitob

  • Introduction to professional foodservice
    O‘quv qo‘llanma

    Introduction to professional foodservice

    Wallace L. Rande, Ed.D.,

    This book is intended as a text for introductory courses in foodservice management. Its chapters provide, first, a brief history and an overview of the foodservice industry. Then they cover the fundamental areas of a foodservice operation-menu planning, purchasing and receiving, production, services, safety and cleaning, and cost management.

  • Cities of europe
    O‘quv qo‘llanma

    Cities of europe

    Кулемина К., Варфоломеева И.,

    Содержит обширный материал на английском языке о достопримечательностях европейских столиц, информацию о численности населения и благоприятных месяцах посешния городов

  • HUMAN RESOURCE MANAGEMENT FOR THE HOSPITALITY AND TOURISM INDUSTRIES
    O‘quv qo‘llanma

    HUMAN RESOURCE MANAGEMENT FOR THE HOSPITALITY AND TOURISM INDUSTRIES

    Dennis Nickson,

    This book stems from a longstanding interest in how tourism and hospitality organizations and managers seek to manage their employees. As a highly labourintensive industry, tourism and hospitality organizations are often heard to talk of how their people are ‘their greatest asset’. However, even a cursory understanding of the nature of work, employment and people management in tourism and hospitality points to the many paradoxes and contradictions that are apparent in studying human resource management (HRM) in the sector. This book aims to explore some of these paradoxes and contradictions in seeking to submit the cliché of ‘our people are our greatest asset’ to critical scrutiny. That said, the book is in many respects a standard HRM text for the tourism and hospitality sector, recognizably following the traditional concerns of organizations as to how they best attract, maintain and develop an effective workforce.