Introduction to hospitality operations  [electronic resource] / 
[edited by] Peter Jones. 
 - 2nd ed. 
 - London :  Continuum,  2002. 
 - 1 online resource (xiii, 301 p.) :  ill., facsims., plans 
<br/><br/> Previous ed.: published as Management of food service operations. London: Cassell, 1994. 
<br/><br/>Includes bibliographical references (p. 294-298) and index. 
<br/><br/> 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. 
<br/><br/><br/>Electronic reproduction. <br/>Askews and Holts. <br/>Mode of access: World Wide Web. 
<br/><br/><label>ISBN: </label>9781408033296 (e-book) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry.<br/>Food service management.<br/>Hotel management.<br/>Travel and Tourism.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.