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Operations Management in the Hospitality Industry 1st Edition by Peter Szende, Alec Dalton, Michelle Myongjee Yoo ISBN 9781838675431 1838675434

Name: Operations Management in the Hospitality Industry 1st Edition by Peter Szende, Alec Dalton, Michelle Myongjee Yoo ISBN 9781838675431 1838675434
SKU: EB-24676
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Original price was: $50.00.Current price is: $35.00.

Authors:Szende, Peter (Editor); Dalton, Alec N. (Editor); Yoo, Michelle (Myongjee) (Editor) , Series:Management [839] , Author sort:Szende, Peter (Editor) & Dalton, Alec N. (Editor) & Yoo, Michelle (Myongjee) (Editor) , Languages:Languages:eng , Published:Published:Dec 2021 , Publisher:Emerald Publishing Limited

SKU: EB-24676 Category: eBook PDF Tags: Alec Dalton, Hospitality Industry, Michelle Myongjee Yoo, Operations Management, Peter Szende

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Operations Management in the Hospitality Industry 1st Edition by Peter Szende, Alec Dalton, Michelle Myongjee Yoo – Ebook PDF Instant Download/Delivery. 9781838675431 ,1838675434
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Product details:
ISBN 10: 1838675434
ISBN 13: 9781838675431
Author: Peter Szende, Alec Dalton, Michelle Myongjee Yoo

From restaurants to resorts, the hospitality industry demands strong operations management to delight guests, develop employees, and deliver financial returns. This introductory text provides students with fundamental techniques and tools to analyse and improve operational capabilities of any hospitality organization. This book spans a breadth of topics critical to today’s operations leaders. Each topic surveys key theories, frameworks, and industry examples, with additional depth achieved through engaging learning features. Uniquely, the book is set out in standalone chapters that can be digested individually or together; allowing flexibility for instructors and readers seeking to learn specific subject matter. Whether a student preparing for their career, or a professional seeking tools, readers will gain valuable knowledge from Operations Management in the Hospitality Industry.

Operations Management in the Hospitality Industry 1st Edition Table of contents:

Chapter 1. Understanding Service Operations Strategy

Chapter 2. Designing Service Experiences

Chapter 3. Designing Service Environments

Chapter 4. Forecasting Demand

Chapter 5. Inventory Control

Chapter 6. Managing Supply Chains

Chapter 7. Organizing Staff

Chapter 8. Managing Capacity and Waits

Chapter 9. Measuring Quality

Chapter 10. Improving Effectiveness and Efficiency

About the Editors