The Caterer and Hotelkeeper Guide to Money Matters for Hospitality Managers

The Caterer and Hotelkeeper Guide to Money Matters for Hospitality Managers PDF

Author: Cathy Burgess

Publisher: Routledge

Published: 2001

Total Pages: 258

ISBN-13: 0750652500

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Unique in its approach, 'Money Matters for Hospitality Managers' is unlike other heavy theoretical accounting texts, using real life scenarios to show managers how it's done. Backed up by a range of exercises and activities, it thus allows managers to put their learning straight into practice - and so to achieve immediate results! 'Money Matters' will actively help managers and employees in the industry to: · learn more about the control aspects in order to become more effective in their work · learn about the business and companies in the wider context · understand where their section of the organization fits in the 'bigger picture' · increase their knowledge and enhance career opportunities Covering an unprecedented range of sectors (including hotels, restaurants, contract catering, leisure tourism, cruise ships and theme parks), the book supplies useful advice for the whole hospitality industry. It is ideal for operational and first line management, for whom it provides a welcome, accessible and hands-on introduction to finance and accounting in their sector.

Careers in Catering, Hotel Administration and Management

Careers in Catering, Hotel Administration and Management PDF

Author: Russell Joseph

Publisher: Kogan Page Publishers

Published: 2000

Total Pages: 132

ISBN-13: 9780749431495

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Featuring case studies, this book describes a variety of jobs in catering, leisure and tourism. The role of relevant institutions is explained, information on qualifications is provided, and insider tips on getting jobs are given.

Human Resource Management in the Hotel and Catering Industry

Human Resource Management in the Hotel and Catering Industry PDF

Author: M. J. Boella

Publisher: Taylor & Francis

Published: 2017-06-26

Total Pages: 287

ISBN-13: 1351970968

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This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

Working In Hotels and Catering

Working In Hotels and Catering PDF

Author: Roy C Wood

Publisher: Taylor & Francis

Published: 2024-01-26

Total Pages: 118

ISBN-13: 1136110763

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First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.

Starting and Running a Restaurant For Dummies

Starting and Running a Restaurant For Dummies PDF

Author: Carol Godsmark

Publisher: John Wiley & Sons

Published: 2011-02-14

Total Pages: 404

ISBN-13: 1119997046

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Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry – from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues – to help you keep your business venture afloat and enjoyable at the same time. If you already own a restaurant, inside you’ll find unbeatable tips and advice to keep bringing in those customers. Read this book, and help make your dream a reality! Starting & Running a Restaurant For Dummies covers: Basics of the restaurant business Researching the marketplace and deciding what kind of restaurant to run Writing a business plan and finding financing Choosing a location Legalities Composing a menu Setting up and hiring staff Buying and managing supplies Marketing your restaurant Health and safety

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