Operations management in the hospitality industry /
From restaurants to resorts, the hospitality industry demands strong operations management to delight guests, develop employees, and deliver financial returns. This introductory text provides students with fundamental techniques and tools to analyse and improve operational capabilities of any hospit...
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| Outros Autores: | , , |
|---|---|
| Formato: | Recurso Electrónico livro electrónico |
| Idioma: | inglês |
| Publicado em: |
Bingley, U.K. :
Emerald Publishing Limited,
[2021]
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| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1108/9781838675417 |
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| LEADER | 00000nam a2200000Ii 4500 | ||
|---|---|---|---|
| 001 | 9781838675431 | ||
| 003 | UtOrBLW | ||
| 005 | 20210621134948.0 | ||
| 006 | m o d | ||
| 007 | cr un||||||||| | ||
| 008 | 210621t20212021enk ob 001 0 eng d | ||
| 020 | |a 9781838675431 |q (e-book) | ||
| 040 | |a UtOrBLW |b eng |e rda |c UtOrBLW | ||
| 050 | 4 | |a TX911.3.M27 |b O64 2021 | |
| 072 | 7 | |a BUS081000 |2 bisacsh | |
| 072 | 7 | |a KNSH |2 bicssc | |
| 080 | |a 338.48 | ||
| 082 | 0 | 4 | |a 647.94068 |2 23 |
| 245 | 0 | 0 | |a Operations management in the hospitality industry / |c edited by Peter Szende, Alec N. Dalton, Michelle (Myongjee) Yoo. |
| 264 | 1 | |a Bingley, U.K. : |b Emerald Publishing Limited, |c [2021] | |
| 264 | 4 | |c ©2021 | |
| 300 | |a 1 online resource (360 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 504 | |a Includes bibliographical references. | ||
| 505 | 0 | |a chapter 1. Understanding service operations strategy / Alec N. Dalton and Michelle (Myongjee) Yoo -- chapter 2. Designing service experiences / Peter Szende and Alec N. Dalton -- chapter 3. Designing service environments / Vanja Bogicevic and Hyeyoon Choi -- chapter 4. Forecasting demand / Michelle (Myongjee) Yoo and Sybil Yang -- chapter 5. Inventory control / Miguel Bendrao Baltazar and Yuan Li -- chapter 6. Managing supply chains / John Bancroft and Di Li -- chapter 7. Organizing staff / Suzanne Markham Bagnera and Peter Szende -- chapter 8. Managing capacity and waits / Alec N. Dalton and Andrew M. Daw -- chapter 9. Measuring quality / Michelle (Myongjee) Yoo and Alec N. Dalton -- chapter 10. Improving effectiveness and efficiency / Susan L. Hyde and Paul J. Bagdan. | |
| 520 | |a From restaurants to resorts, the hospitality industry demands strong operations management to delight guests, develop employees, and deliver financial returns. This introductory text provides students with fundamental techniques and tools to analyse and improve operational capabilities of any hospitality organization. This book spans a breadth of topics critical to today's operations leaders. Each topic surveys key theories, frameworks, and industry examples, with additional depth achieved through engaging learning features. Uniquely, the book is set out in standalone chapters that can be digested individually or together; allowing flexibility for instructors and readers seeking to learn specific subject matter. Whether a student preparing for their career, or a professional seeking tools, readers will gain valuable knowledge from operations management in the hospitality industry. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Hospitality industry |x Management. | |
| 650 | 7 | |a Business & Economics |x Industries |x Hospitality, Travel & Tourism. |2 bisacsh | |
| 650 | 7 | |a Hospitality industry. |2 bicssc | |
| 700 | 1 | |a Szende, Peter, |e editor. | |
| 700 | 1 | |a Dalton, Alec N., |e editor. | |
| 700 | 1 | |a Yoo, Michelle (Myongjee), |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 9781838675424 |
| 776 | 0 | 8 | |i PDF version: |z 9781838675417 |
| 856 | 4 | 0 | |u https://doi.org/10.1108/9781838675417 |