Design and Equipment for Restaurants and Foodservice: A Management View 4th Edition
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility with more attention to the equipment rather than emphasizing either front of the house or back of the house.
Out of stock
Real-world advice for quick retention of the most important business concepts and skills of hospitality finance Hospitality Financial Management provides a straightforward, practical approach to help the hospitality manager effectively analyze hospitality industry management reports and financial statements; prepare accurate business forecasts, strategic pricing models, and effective cost-control systems; manage working capital; develop and finance growth strategies; perform investment analysis; prepare investment packages; negotiate and structure business deals; and ultimately increase shareholder value and personal wealth. This comprehensive how-to book includes:* Feature Stories–brief histories of famous hospitality leaders highlighting how they have used financial management skills to attain success for their companies and significant financial rewards for themselves * Learning Outcomes–a summary of key topics covered in each chapter * Finance in Action–scenarios that apply the concepts, skills, and techniques presented in the chapter to real-world situations. A step-by-step solution is provided for each problem to walk the reader through the necessary financial calculations * The Real Deal–boxed inserts that emphasize the relevance of the book by linking financial concepts to fun facts associated with situations students either have or will encounter in their everyday lives * Concept Checks–case studies that reinforce the materials presented and enable students to practice their analytic and problem-solving skillsHospitality Financial Management is the perfect book for undergraduate and graduate hospitality management students, hospitality industry managers, and owners of small hospitality businesses.
About the Author
Agnes DeFranco is a Professor of Finance and Accounting at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. Her research areas are hospitality finance, cost control, accounting, and cultural and diversity issues. She has been recognized with the Dean’s Award for Excellence in Applied Research. She is also the 2006-2007 President of the Hospitality Financial and Technology Professionals, an international professional association formed in 1952 with over 4,600 members worldwide. Thomas Lattin is a CPA who has earned partner status with three international hospitality accounting/consulting firms and served as president of a national hotel management company as well as president of a publicly traded hotel real estate investment trust. He is currently the Sir Rocco Forte Executive in Residence at the Conrad N. Hilton College at the University of Houston and Managing Director of Lattin & Associates, a management consulting firm.
Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, Fourth Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the text focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student’s appreciation for the field. Throughout, author John R. Walker invites students to share this industry’s unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.
- Chapter 1. An Overview of Human Resource Management
- Chapter 2. Human Resource Planning, Recruitment, Selection and Induction
- Chapter 3. Training
- Chapter 4. Managing Employee Performance and Performance Appraisal
- Chapter 5. Payment Systems and working hours
- Chapter 6. Benefits and Rewards
- Chapter 7. Safety and Health at Work
- Chapter 8. Improving Productivity and Employee Commitment
- Chapter 9. Disciplinary Systems and Termination of Service
For courses in Meeting, Event, Exposition and Convention Planning and Management. The Meetings,Expositions, Events, and Conventions industry continues to grow and garner increasing attention from the hospitality industry, communities, and college faculty. With a broad view of the industry, this book moves beyond just one segment to include all aspects related to the MEEC industry. Developed as a collaborative work, the text features contributions from some of the best and most notable practitioners and educators in the field. (Using the Delphi method, even the text’s topics were selected based on industry input.) Now in its third edition, this revision features over 30 new case studies, the latest statistics and a new chapter devoted to green meetings and social responsibility.