Quality service management in tourism and hospitality / Michael Bhobet B. Baluyot

By:

Baluyot, Michael Bhobet B [author]

Material type: Text

TextPublication details: Intramuros, Manila : Mindshapers Co. Inc., c2021Description: viii, 141 pages : illustrations ; 23 cmISBN:

9786214063321

Subject(s):

TOURISM -- MANAGEMENT

LOC classification:

TX 911.3 .M27 2021

Contents:

Preface -- Chapter 1. Overview of quality service -- Chapter 2. Customer service through quality management -- Chapter 3. Service environment in tourism and hospitality industry -- Chapter 4. Training and development in the tourism and hospitality industry -- Chapter 5. Employee motivation in the tourism and hospitality industry -- Chapter 6. Quality service delivery system in tourism and hospitality indiustry -- Chapter 7. Measuring quality service and delivery in tourism and hospitality industry -- Chapter 8. Managing service failure and service recovery in tourism and hospitality industry -- Chapter 9. Technology and qualitative service in tourism and hospitality industry -- Chapter 10. Service culture in tourism and hospitality industry -- References -- Photo attribution.

Summary: "This textbook is specifically crafted to focus on the different activities that will assess student's level in terms of knowledge necessary to pass the course subject Quality Service Management in Tourism and Hospitality. This textbook is a product of 11 years of hospitality industry experience, academic teaching and continuous learning." -- Preface

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Date due	Barcode
Books	NU Clark Filipiniana	Non-fiction	FIL TX 911.3 .M27 2021 (Browse shelf(Opens below))		Available		NUCLA000000022

Includes bibliographical references.

"This textbook is specifically crafted to focus on the different activities that will assess student's level in terms of knowledge necessary to pass the course subject Quality Service Management in Tourism and Hospitality. This textbook is a product of 11 years of hospitality industry experience, academic teaching and continuous learning." -- Preface

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