Event Management ISBN: 0131149385 Binding: Paperback Edition: Author(s): Lynn Van Der Wagen, Brenda R. Carlos Publisher: Prentice Hall Number of Pages: 312 Event Management is packed full of true to life examples of events across the nationillustrating all the skills needed to become a successful event manager From this book readers will learn how to design plan market and stage an event In addition readers will learn how to manage staff and staffing problems and to ensure the safety of everyone involved Topics will also discuss what is needed for legal compliance risk management financial control and successful event evaluation Topics include: Size and types of events; Event teams; Concept and design; Feasibility; Legal compliance; Event marketing; Sponsorship; Promotion; Financial management; Risk management; Planning; Protocol; Choosing the event site; Developing the theme; Conducting rehearsals; Managing the environment; Staffing; Leadership; Operations and logistics; Safety and security; Crowd management and evacuation; Monitoring control and evaluation; and Careers in a changing environment For anyone entering the rapidly growing field of event management or a reference for professionals such as Event Manager Meeting Planner Corporate Meeting Planner Conference Organizer Venue Manager Tourism Event Coordinator Sports Competition Manager Sponsorship Manager Event Designer Convention Planner Association Manager Professional Fundraisers and Executive Directors for Non-Profit Organizations Click Here To Compare Prices Now Hospitality Management Accounting, Student Workbook and Study Guide ISBN: 0470052449 Binding: Paperback Edition: 10 Author(s): Martin G. Jagels, Catherine E. Ralston Publisher: Wiley Number of Pages: 344 The success of every business in the hospitality industry depends on maximising revenues and minimising costs Hospitality Management Accounting Tenth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems evaluating current and past operations and effectively managing finances toward increased profits It offers hands-on coverage of computer applications and ethics situations that challenges student's decision making skills to successfully preparethem for the increasingly complex and competitive hospitality industry Click Here To Compare Prices Now Foodservice Management: Principles and Practices (12th Edition) ISBN: 0135122163 Binding: Hardcover Edition: 12 Author(s): June Payne-Palacio, Monica Theis Publisher: Prentice Hall Number of Pages: 600 FOODSERVICE MANAGEMENT: PRINCIPLES AND PRACTICES 12e is todays most comprehensive current and practical overview of foodservice operations and the business principles needed to manage them successfully Authored by leading industry experts and experienced instructors it covers all core topics including food safety organizational design human resources performance improvement finance equipment design layout and marketing This 12th Edition is retitled to better reflect its college level The content is still concentrated on basic principles but increasingly reflects the impact of current social economic technological and political factors For example it now focuses on sustainability throughout and offers greater emphasis on culinary issues The textbook also contains a new running case study based on University of Wisconsin Madisons University Dining Services Click Here To Compare Prices Now The Little Book of Cases in Hospitality Management: Stories From Industry Practitioners ISBN: 013118329X Binding: Paperback Edition: 1 Author(s): Dana V. Tesone, Peter Ricci Publisher: Prentice Hall Number of Pages: 128 For hospitality and tourism management courses at the undergraduate level This book presents a collection of current stories culminated into cases from the real world experiences of industry practitioners These easy to read thought provoking cases--focusing on all sectors of the industry--provide students with the visceral experiences of practicing middle level hospitality management Click Here To Compare Prices Now Human Resource Management in the Hospitality Industry, Eighth Edition: An Introductory Guide ISBN: 0750666366 Binding: Paperback Edition: 8 Author(s): Michael J Boella, Steven Goss-Turner Publisher: Butterworth-Heinemann Number of Pages: 352 Now in its eighth edition Human Resource Management in the Hospitality Industry: an introductory guide is fully updated with new legal information data statistics and examples and includes brand new material on multi unit operations and management Taking a 'process' approach it guides the reader through every stage from HR planning through recruitment to terminationseparation covering the following issues: Selection appointment and induction Training and management development Labour turnover Employee relations and employment law Managing people and customer care Business Ethics Written in a user friendly style each chapter includes international examples bulleted lists guides to further reading and exercises to test knowledge Practical introduction to human resource management ideal for new students and managers in the hospitality industry 8th edition with updated data and new material on multi-unit operations and management Increased international focus with up to date case studies and examples Click Here To Compare Prices Now Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches ISBN: 1560221453 Binding: Paperback Edition: 1 Author(s): N/A Publisher: CRC Press Number of Pages: 207 Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplacewith various possible managerial solutions to increase efficiency employee and consumer satisfaction and organizational success Experts from around the world and diverse backgrounds discuss up-to-date empirical research unique insights and effective management strategies As people across the country continue to spend more and more of their food dollars outside of the home every year foodservice businesses must adapt to evolving consumer behavior and control the management of expendituresincluding human resourcesto be profitable Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations From macro perspectives and the effects of globalization to approaches to managing a diverse workforce this unique text examines the data the strategies and the theories to best help your people become more productive while making foodservice businesses profitable The book contains extensive references and several figures tables and charts to clearly illustrate ideas Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal business and ethical issues in setting language policies for personnel language barriersand the impact on job satisfaction performance and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks locus of control job satisfaction work stress and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers practitioners of all types educators and students Click Here To Compare Prices Now Special Events: Twenty-First Century Global Event Management (The Wiley Event Management Series) ISBN: 0471396877 Binding: Hardcover Edition: 3 Author(s): Joe Goldblatt Publisher: Wiley Number of Pages: 488 THE WILEY EVENT MANAGEMENT SERIES From the foremost authority on event management The only comprehensive guide to the research design coordination evaluation and marketing of all types of special events The future is bright for event managers equipped with the essential training and skills required to research plan schedule organize and market special events anywhere in the world In this Third Edition of his definitive guide to the profession Dr Joe Goldblatt CSEP imparts the logistical know-how and the theoretical understanding needed to take advantage of the countless opportunities in this rapidly growing field From developing the event vision to managing vendor contracts from event advertising to the latest in event management technology Dr Goldblatt provides authoritative guidance on every aspect of this complex and demanding profession This outstanding new edition: Includes over 35 inspiring and helpful new photographs Features real-world case studies in 21st-century event management Emphasizes the growing globalization of the profession Examines new technologies including the Internet and new software packages Prepares candidates to pass the Certified Special Events Professional (CSEP) exam The Wiley Event Management Series-Series Editor Dr Joe Goldblatt CSEP The Wiley Event Management Series provides professionals with the essential knowledge and cutting-edge tools they need to excel in one of the most exciting and rapidly growing sectors of the hospitality and tourism industry Written by recognized experts in the field the volumes in the series cover the research design planning coordination and evaluation methods as well as specialized areas of event management Click Here To Compare Prices Now Purchasing, Study Guide: Selection and Procurement for the Hospitality Industry ISBN: 0470316586 Binding: Paperback Edition: 8 Author(s): Andrew H. Feinstein, John M. Stefanelli Publisher: Wiley Number of Pages: 192 Hospitality professionals will find that this eighth editionbalances purchasing activities with product and information from a management perspective Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing Numerous examples questions and exercises are included to reinforce new concepts In order to reflect changes in the field technology applications in the purchasing function are discussed throughout New revised and updated illustrations and photographs of concepts companies and products relating to the purchasing function have also been included to give hospitality professionals a better understanding of the field Click Here To Compare Prices Now The Cornell School of Hotel Administration Handbook of Applied Hospitality Strategy ISBN: 1412905907 Binding: Hardcover Edition: 1 Author(s): N/A Publisher: Sage Publications, Inc Number of Pages: 1080 The Handbook of Applied Hospitality Strategy is a comprehensive resource for advanced students and serious practitioners focused on hospitality strategic management The Handbook includes original thought on key topics critical articles from the pages of the Cornell Hospitality Quarterly and integrative commentary Particular emphasis is placed on the strategies and decisions that determine the long-run performance of a corporation within a competitive hospitality industry context Throughout the chapters the authors have offered new ideas models and frameworks managerial implications of research findings and suggestions for future practice The emphasis is on strategy formulation implementation and evaluation Key issues such as pricing service delivery experiential branding franchising acquisitions and mergers human resource management change management and culture creation are featured Click Here To Compare Prices Now Services Management: the new paradigm in hospitality ISBN: 1862505098 Binding: Paperback Edition: Author(s): Jay Kandampully Publisher: Prentice Hall Number of Pages: 380 "Services Management" addresses issues in the hospitality industry from a services management perspective It offers the reader a series of management concepts - covering operations marketing and human resources - all of which are capable of being effectively incorporated into any hospitality operation The book represents a paradigm shift in thinking about hospitality management - from goods production and marketing to services production and marketing Hospitality managers who conceptualise their hospitality offerings as being essentially service offerings will gain a new understanding of their business and will be well placed to design re-engineer and market their offerings to meet the demands of their customers The book is intended for hospitality management students at diploma degree and postgraduate levels and for practitioners in the hospitality industry It assumes that readers have a basic understanding of hospitality operation marketing and management Dr Jay Kandampully is an internationally recognised leader in the study of the management and marketing of hospitality servicesHe is an associate professor and head of services management and hospitality in the School of Tourism and Leisure Management at the University of Queensland Click Here To Compare Prices Now << Prev | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Next >>

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