| Edition |
First edition. |
| Description |
1 online resource (xxii, 252 pages) |
|
text file |
| Contents |
Understanding Service Operations Strategy / Alec N. Dalton and Michelle (Myongjee) Yoo -- Designing Service Experiences / Peter Szende and Alec N. Dalton -- Designing Service Environments / Vanja Bogicevic and Hyeyoon Choi -- Forecasting Demand / Michelle (Myongjee) Yoo and Sybil Yang -- Inventory Control / Miguel Bendrao Baltazar and Yuan Li -- Managing Supply Chains /John Bancroft and Di Li -- Organizing Staff / Suzanne Markham Bagnera and Peter Szende -- Managing Capacity and Waits / Alec N. Dalton and Andrew M. Daw -- Measuring Quality / Michelle (Myongjee) Yoo and Alec N. Dalton -- Improving Effectiveness and Efficiency / Susan L. Hyde and Paul J. Bagdan |
| Summary |
From restaurants to resorts, the hospitality industry demands strong operations management to delight guests, develop employees, and deliver financial returns. This introductory textbook provides students with fundamental techniques and tools to analyse and improve operational capabilities of any hospitality organization. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Hospitality industry -- Management.
|
|
Hospitality industry -- Management. |
| Genre/Form |
Electronic books.
|
| Added Author |
Szende, Peter, editor.
|
|
Dalton, Alec N., editor.
|
|
Yoo, Michelle, editor.
|
| Other Form: |
Print version: 9781838675431 |
|
Print version: 1838675426 9781838675424 (OCoLC)1233166314 |
| ISBN |
9781838675417 (online) |
|
1838675418 (online) |
|
1838675434 (Epub) |
|
9781838675431 (electronic book) |
|
1838675426 |
|
9781838675424 |
|
