This examines how 12 different hospitality organizations, from a school meal service to Forte Plc, manage strategically important projects. Divided into 3 sections on Business Planning, Systems Design and Training and Development, each containing 4 chapters linked by common project themes and issues. Each chapter focuses on the key strategic issues relating to the planning, implementation and evaluation of a major project. It is aimed at students on Hotel, Catering and Institutional or Hospitality Management courses, as well as managers in the hospitality industry.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 241 mm
Breite: 178 mm
Gewicht
ISBN-13
978-0-304-32505-4 (9780304325054)
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Schweitzer Klassifikation
Part 1 Business planning: introduction; creating business synergy - a new passenger services strategy (P and O European Frries); planning for change in a regional school meals service - an attitudinal assessment (Gloucestershire County Council); competitive tendering for National Health Service domestic services (Royal Deeside Hospital); strategic management and planning of small and medium-sized tourism enterprises (the Greek Aegean islands). Part 2 Systems design: implementing a catering information system in the Armed Forces (Army Catering Corps); productivity angles on sous-vide production (Home Rouxl and Commonwealth Hotels International); achieving competitive advantage through quality (Sutcliffe Catering Group); developing a system for competitor analysis (Taj Group of Hotels, India). Part 3 Training and development: managing new national education and training initiatives in the hospitality industry (National Vocational Qualifications); alternative labour markets and fast food - human resource practices during a period of demographic change (Burger King); hotel development and operation by a non-commercial organization (The Castlefield Hotel, Manchester); creativity for hospitality managers (Forte Plc).
