Introduction to hospitality operations [electronic resource] / [edited by] Peter Jones.

Contributor(s):

Publication details: London : Continuum, 2002.Edition: 2nd edDescription: 1 online resource (xiii, 301 p.) : ill., facsims., plansISBN:

9781408033296 (e-book)

Subject(s):

Genre/Form:

Electronic books.

Additional physical formats: Print version :: No titleDDC classification:

LOC classification:

TX911

Online resources:

Click here to access

Summary: This book examines the whole of the hospitality industry and the way in which it operates. Part A examines and explores the accommodation industry, and Part B focuses on the foodservice industry. It is invaluable for students of a range of courses.

Holdings
Item type	Home library	Class number	Status	Date due	Barcode
E-book	Online Library Online Resources	VLeBooks (Browse shelf(Opens below))	Available online

Previous ed.: published as Management of food service operations. London: Cassell, 1994.

Includes bibliographical references (p. 294-298) and index.

This book examines the whole of the hospitality industry and the way in which it operates. Part A examines and explores the accommodation industry, and Part B focuses on the foodservice industry. It is invaluable for students of a range of courses.

Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.

Description based on print version record.

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Introduction to hospitality operations [electronic resource] / [edited by] Peter Jones.

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