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Quality Sanitation Management
This book was developed utilizing the Food and Drug Administration's 1993 Food Code, which is designed to safeguard public health and provide to consumers food that is safe, unadulterated, and honestly presented. Presents an overview of the sanitation risk management program and HACCP and gives an explanation of regulatory and professional organizations. Includes sanitarian and management responsibilities, along with a system for self-inspection. Provides information about food contamination, food spoilage, and food preservation, and presents a system for handling a suspected foodborne illness outbreak. Gives an in-depth treatment of each of the ten control points and four resources under a manager's control. The objectives of this book are to present the opportunities and challenges facing managers and staff members as they strive toward guest, staff member and owner satisfaction; to help staff members and managers establish a sanitation risk management program utilizing HACCP and systems thinking; and to reduce risks while improving the operation's bottom line.
Managing Front Office Operations
A textbook for students of hospitality. Explains such aspects as the nature of the lodging industry, hotel organization, front office operations and responsibilities, reservations, registration, accounting, check-out and settlement, the night audit, planning and evaluating operations, and managing r
Managing Hospitality Human Resources
Provides guidelines for industry managers, supervisors, executives, and students in human resources management in hospitality. Part I examines employment laws, planning, and staffing and supplies guidelines for complying with new laws. Part II gives information on development activities such as training and evaluation, and Part III focuses on compensation and labor issues. Part IV considers safety, discipline, and ethical concerns. Each chapter contains key terms, review questions, Internet sites, and case studies. This second edition addresses recent changes in the field. Published by the Educational Institute of the American Hotel and Motel Association. Annotation copyrighted by Book News, Inc., Portland, OR
Security and Loss Prevention Management
Explains how to protect both guests and owners from various types of loss in hospitality management businesses. Ellis explain security equipment, procedures for guest concerns, departmental responsibilities in protecting guests and assets, protecting funds, emergency management, risk management and insurance.
Managing Conventions and Group Business
A text for students and professionals involved in the meetings business, showing how to plan and conduct successful meetings and conventions. Focuses on the types of meetings business, how to get that business, and how to service the business. Coverage includes the various market segments and their convention/meeting requirements, evaluating a property's ability to get and service meetings, and how to execute aspects of meetings such as food functions, trade shows, and audiovisual programs. Includes a glossary and a sample contract. Annotation copyright by Book News, Inc., Portland, OR
