Introduction to hospitality operations : an indispensable guide to the industry / [edited by] Peter Jones.
Material type:
TextPublication details: London : Thomson Learning, c2002, repinted 2006.Edition: 2nd edDescription: xiii, 301 p. : ill. ; 25 cmISBN: - 0826460771 (pbk.)
- 9780826460776 (pbk.)
- 647.94 JON
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 647.94 JON (Browse shelf(Opens below)) | 1 | Available | 39002100450544 |
Enhanced descriptions from Syndetics:
This second edition of the most complete introductory text available examines the whole of the hospitality industry and the ways in which it operates. The first part examines the accommodation industry: hotels of all shapes and sizes, guesthouses, hospital services, residential care, hostels and halls of residence. The second part focuses on the foodservice industry: restaurants, hotel foodservice, licensed trade, fast food, employee feeding, welfare catering, travel catering and social catering. With contributions from a number of experts, this book is invaluable for students on higher education courses.
Previous ed.: 1996.
\'Originally published 1994 under the title : Management of food service operations. Published as Introduction to food service operations in 2001 by Continuum. This edition published 2002 by Continuum. reprinted 2004 and 2006 by Thomson Learning\' --verso t.p.
Includes bibliographical references and index.