Operations Management
Resource Based Approach for the Hospitality and Tourism Industries
Published on 10. November 1994
Book
Paperback/Softback
64 pages
978-0-304-32922-9 (ISBN)
Description
Part of a series providing the basis for a complete marketing course or module for students of hospitality and tourism, this text functions as an integrated guide for full-time degree or diploma students, or those on postgraduate or short courses. Each chapter has review questions and exercises.
More details
Series
Language
English
Place of publication
London
United Kingdom
Target group
Adult education
College/higher education
Dimensions
Height: 210 mm
Width: 295 mm
Weight
220 gr
ISBN-13
978-0-304-32922-9 (9780304329229)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Part 1 Hospitality operations: operating systems; production and service; operations management. Part 2 The service organization: organizational structure; culture and climate; motivation and change. Part 3 Capacity: work measurement; demand forecasting; scheduling. Part 4 Productivity: what is it?; performance indicators; management techniques. Part 5 Quality: what is quality; measuring; quality management techniques.