Bajao, Grayfield T. <br/><br/>
Operation management in hospitality and tourism business / 
Rene D. Osorna and Nemesia W. Devero. 
 - Quezon City :	  Wiseman's Book Trading, Inc.,	  c2021. 
 - x, 207 pages :	  illustration ;	  26cm.		 
<br/><br/>Includes glossary and references.	 
<br/><br/>Module 1: Plan, develop and management operational approaches.--Module 2. Prepare, develop and manage operational budget for hotel, resort and restaurant enterprises.--Module 3. Implement food and beverage principles and control procedures in the operation of an enterprise.--Module 4. Organize food and beverage operations in an enterprise. 
<br/><br/> This covers the knowledge, skills, behaviour and motivations required to plan, develop and manage in a range of settings within the hotel, restaurant and travel industries workplace context. 
<br/><br/><label>ISBN: </label>9786214181919 
<br/><br/><label>Subjects--Topical Terms: </label><br/>HOSPITALITY INDUSTRY --MANAGEMENT.
<br/><br/><label>LC Class. No.: </label>TX 911.3 .M27 .B35 2021 c.1