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Tag:
Service
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Page 5 of 6
Title
Authors/Editors
Publisher
Type
Copies
Discovering Hospitality and Tourism: The World's Greatest Industry (2nd Edition)
Edition
:
2
Year
:
2007
ISBN
:
0131591991
ISBN 13
:
9780131591998
Call No
:
TX911.3V62n56 2008
Jack D. Ninemeier
Joseph Perdue
Pearson
Books
1
Managing the Lodging Operation
Year
:
2005
ISBN
:
0131129937
ISBN 13
:
9780131129931
Call No
:
TX911.3M27M539
2005
Robert Christie Mill
Pearson
Books
1
Quality Service: What Every Hospitality Manager Needs to Know
Edition
:
1
Year
:
2001
ISBN
:
0130930180
ISBN 13
:
9780130930187
Call No
:
TX911.M373
2002
William B. Martin Ph.D.
Pearson
Books
2
Restaurant Management: Customers, Operations, and Employees (3rd Edition)
Edition
:
3
Year
:
2006
ISBN
:
0131136909
ISBN 13
:
9780131136908
Call No
:
TX911.3M24M55
2007
Robert Christie Mill
Pearson
Books
1
Ethical Decision-Making in the Hospitality Industry
Year
:
2005
ISBN
:
0131136801
ISBN 13
:
9780131136809
Call No
:
TX911.3.E84J37
2005
Christine Jaszay Ph.D.
Paul Dunk
Pearson
Books
1
Technology Strategies for the Hospitality Industry
Year
:
2004
ISBN
:
0130305049
ISBN 13
:
9780130305046
Call No
:
TX911.3E4N98
2004
Peter Nyheim
Francis M. McFadden
Daniel Connolly
Pearson
Books
2
Hospitality Financial Managment
Year
:
2004
ISBN
:
0130482870
ISBN 13
:
9780130482877
Call No
:
TX911.3.F5D35
2004
Robert E. Chatfield
Michael C. Dalbor
Pearson
Books
2
Managing for Quality in the Hospitality Industry
Edition
:
1
Year
:
2005
ISBN
:
0130945897
ISBN 13
:
9780130945891
Call No
:
HD62.15.K556
2006
John H. King Jr.
Ronald F. Cichy Ph.D. NCE CHA
Pearson
Books
1
Exploring Quantity Food Production and Service through Problems (2nd Edition)
Edition
:
2
Year
:
2000
ISBN
:
013083534X
ISBN 13
:
9780130835345
Call No
:
TX911.5.L54
2000
Elizabeth McKinney Lieux
Patricia Kelly Luoto
Pearson
Books
1
Front Office Operations and Auditing Workbook (2nd Edition)
Edition
:
2
Year
:
2000
ISBN
:
0130324930
ISBN 13
:
9780130324931
Call No
:
HF5686.H75M67
2001
Patrick J. Moreo
Gail Sammons
Jeff Beck
Pearson
Books
1
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2
3
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