Food and beverage service /

• Lillicrap, D. R. 1935-
• Cousins, John A.
• Smith, Robert

• Food service

• Hodder & Stoughton,

• 0340847026

• Includes index.
• Previous ed.: 1998.

• International human resource management managing people in a multinational context
• international hotel industry sustainable management
• Handbook of hospitality strategic management
• tourist experience
• Handbook of hospitality human resources management
• Service operations management
• Sustainability in the Hospitality Industry principles of sustainable operations
• Building type basics for hospitality facilities
• theory of catering
• Strategic management in the hospitality industry
• Hospitality marketing an introduction
• Principles of hotel front office operations
• Hospitality strategic management concepts and cases
• restaurant from concept to operation
• Food and beverage cost control
• Services management the new paradigm in hospitality
• Service operations management improving service delivery
• International hospitality management concepts and cases
• Hotel front office management
• Franchising hospitality services
• Introduction to hospitality management
• Service quality management in hospitality tourism and leisure
• Developing hospitality properties and facilities
• Hospitality management an introduction
• Global meetings and exhibitions
• Hospitality law managing legal issues in the hospitality industry
• Modern restaurant service a manual for students and practitioners
• Environmental management in the hospitality industry a guide for students and managers
• Food and beverage service
• Hospitality management an introduction
• Introduction to the hospitality industry
• introduction to the UK hospitality industry a comparative approach
• Planning research in hospitality and tourism
• international hospitality industry structure characteristics and issues
• Supervision in the hospitality industry applied human resources
• E commerce and information technology in hospitality & tourism
• Strategic operations management
• Accommodation management perspectives for the international hotel industry
• Managing front office operations
• Modern food service
• Food and beverage service
• Food and beverage management
• Hospitality strategic management concepts and cases
• Human resource management for tourism hospitality and leisure an international perspective
• Marketing for hospitality and tourism
• Principles of food beverage and labor cost controls
• Hotel management and operations
• Marketing for hospitality and tourism
• Human resource management in the hospitality industry
• Kitchen planning and management
• management of service operations J Nevan Wright and Peter Race
• Introduction to hospitality operations an indisposable guide to the industry
• Principles of hotel front office operations
• Accounting and finance for the international hospitality industry
• Cases in human resource management in hospitality
• Safety in catering a guide for supervisors and managers
• Strategic management theory and application
• Hospitality and catering a closer look
• Sport in the city the role of sport in economic and social regeneration
• Human resource management in the hospitality industry an introductory guide
• Human resource management for the hospitality and tourism industries
• Managing people in the hospitality industry
• Basic cookery fundamental recipes and variations
• Management accounting for hospitality and tourism
• management of hotel operations
• Strategic management in the hospitality industry
• Managing for quality in the hospitality industry
• Hospitality 2010 the future of hospitality and travel
• Entrepreneurship in the hospitality tourism and leisure industries
• Profit planning
• Innovation and entrepreneurship
• Practical cookery
• Yield management strategies for the service industries
• Accommodation management a systems approach
• Franchising an international perspective
• Fast food operations and their management
• Hospitality operations a systems approach
• Improving food and beverage performance
• Front office procedures social skills yield and management
• Hospitality management and organisational behaviour
• introduction to leisure studies
• Employment relations in the hospitality and tourism industries
• fundamentals of hospitality marketing
• Developing hospitality properties and facilities
• Enterprise and small business principles practice and policy
• Principles and practices of management in the hospitality industry
• Working in hotels and catering
• Food preparation and cooking Levels 1 & 2 1995 standards edition
• International human resource management globalization national systems and multinational companies
• Introduction to management in the hospitality industry
• Corporate entrepreneurship building an entrepreneurial organisation
• Reflections on international tourism Motivations behaviour and tourist types
• Hospitality facilities management and design
• Understanding the hospitality consumer
• Corporate strategy for hospitality
• Human resource management in the hospitality industry
• Hospitality Tourism and Leisure Management Issues in Strategy and Culture
• Empowerment HR strategies for service excellence
• Accounting for hospitality tourism and leisure
• Concepts of foodservice operations and management