000			01347nam a22002537a 4500
003			NUBALIWAG
005			20250414173149.0
008			250414b ph ||||| |||| 00| 0 eng d
020			_a9786214181919
040			_cNUBLRC
050			_aTX 911.3 .M27 .B35 2021 c.1
100			_aBajao, Grayfield T. _eAuthor
245			_aOperation management in hospitality and tourism business / _cRene D. Osorna and Nemesia W. Devero.
260			_aQuezon City : _bWiseman's Book Trading, Inc., _cc2021.
300			_ax, 207 pages : _billustration ; _c26cm.
365			_bPHP 498.00
504			_aIncludes glossary and references.
505			_aModule 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.
520			_aThis 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.
650			_aHOSPITALITY INDUSTRY _xMANAGEMENT.
700			_aOsorno, Rene D. _eAuthor
700			_aDevero, Nemesia W. _eAuthor
942			_2lcc _cFIL _n0
999			_c7331 _d7331