Operations management in hospitality and tourism business / Grayfield T. Bajao, [and] 2 others

Module 1: Plan develop and management operational approaches. -- Information Sheet 1.1 Communicate work roles in the Operations of the Enterprise -- Information Sheet 1.2 CoordinTE ctivities in the Operations of An Enterprise -- Information Sheet 1.3 Maintain effective working relations in the Operations of an Enterprise -- Information Sheet 1.3 Maintain effective working relations in the Operations of an Enterprise -- Information Sheet 1.4 Provide feedbacks to Employees -- Module 2 : Prepare develop and manage operational budget for hotel, resort abd restaurant enterprises -- Information Sheet 2.1 Prepare Budget Information for Hotel, Resort and Restaurant Enterprisesm -- Information Sheet 2.2 Prepare Operational Budget for Hotel Restaurant and Resort Enterprises -- Information Sheet 2.3 Monitor and Review Operational budget for Hotel, Resort and Restaurant Enterprises -- Module 3 : Impliment food and beverage principles and control procedures in the operation of an Enterprise -- Information Sheet 3.1 Execute food and beverage principles and control procedures in the operation of an Enterprise -- Information Sheet 3.2 Manage waste in the operation of an enterprise -- Module 4: organize food and beverage operations in an enterprise -- Information Sheet 4.1 Plan and develop standards for Food and Beverage Operation and Services -- Information Sheet 4.2 Develop Work Plan for Food and Beverage Production and services -- Information Sheet 4.3 Set up Kitchen for Production and Service -- Glossary -- Reference.

"This chapter covers four main concepts: (a) providing an understanding of service; (b) organizing hospitality decisions and processes; (c) defining strategic service visions; and (d) dissecting operations strategies for hospitality services."