Fast-food operations and their management /

• Ball, Stephen D.

• Fast food restaurants -- Management.

• Stanley Thornes,

• 074871345X

• Quick service restaurants franchising and multi unit chain management
• Making fast food from the frying pan into the fryer
• Marketing by menu
• Restaurant and fast food site selection
• Managing quality in the catering industry
• Operational management
• new economics of fast food
• tourist experience
• Food and beverage management a selection of readings
• Interpersonal skills for hospitality management
• Services management the new paradigm in hospitality
• Strategic management in the hospitality industry
• Assured safe catering a management system for hazard analysis
• Quality management in hospitality best practice in action
• Working in hotels and catering
• Hospitality and catering a closer look
• Managing across cultures issues and perspectives
• International hospitality management
• Change management a guide to effective implementation
• Accounting and finance for the international hospitality industry
• Franchising hospitality services
• management of hotel operations
• Strategic hospitality management theory and practice for the 1990s
• Hospitality management an introduction
• Yield management strategies for the service industries
• International human resource management managing people in a multinational context
• Behavioural studies in hospitality management
• Food and beverage service
• Managing projects in hospitality organizations
• Restaurant planning design and construction a survival manual for owners operators and developers
• Hospitality facilities management and design
• Introduction to hospitality operations an indisposable guide to the industry
• Accounting for hospitality tourism and leisure
• Concepts of foodservice operations and management
• In search of hospitality theoretical perspectives and debates
• Introduction to hospitality operations
• Operational techniques a resource based approach for the hospitality industry
• Decision making an integrated approach
• General and industrial management translated from the French edition Dunod by Constance Storrs with a foreword by L Vrwick
• Management of foodservice operations
• Organizational behaviour in hotels and restaurants an international perspective
• Principles of hotel front office operations a study guide
• Managing people in the hospitality industry
• Global directions new strategies for hospitality and tourism
• Restaurant management
• Hygiene for management a text for food hygiene courses
• Human resource management in the hospitality industry an introductory guide
• international hospitality industry organizational and operational issues
• Managing quality
• Marketing
• Service management operations strategy and information technology
• Managing organizations current issues
• introduction to leisure studies
• Human resource management for tourism hospitality and leisure an international perspective
• Consumer culture and postmodernism
• Hospitality 2010 the future of hospitality and travel
• Strategic decision making
• eating habit
• Introduction to the hospitality industry
• Successful pubs and inns
• Human resource management for the hospitality and tourism industries
• Human resource management in the hospitality and tourism industry
• Decentring leisure rethinking leisure theory
• Hotel management and operations
• character of a corporation how your companys culture can make or break your business
• international hospitality business
• Human resource management international perspectives in hospitality and tourism
• Organization behaviour for leisure services
• International hospitality management
• Developing hospitality properties and facilities
• Managing human resources in the European tourism and hospitality industriy a strategic approach
• Kitchen planning and management
• Hospitality Tourism and Leisure Management Issues in Strategy and Culture
• Management
• Marketing for hospitality and tourism
• People and competencies the route to competitive advantage
• international hospitality industry structure characteristics and issues
• business of hotels
• Operations management
• Food preparation and cooking Levels 1 & 2 1995 standards edition
• Explorations in the sociology of consumption fast food credit cards and casinos
• Hospitality marketing
• International hotels development and management
• Management skills a resource based approach for the hospitality and tourism industries
• International hospitality management concepts and cases
• International HRM contemporary issues in Europe
• Consumer behaviour in the food industry a European perspective
• Leisure in contemporary society
• International hospitality management
• Effective leadership a practical guide to leading your team to success
• international marketing of travel and tourism a strategic approach
• Accommodation management a systems approach
• Accommodation management perspectives for the international hotel industry
• Organizational behaviour for hospitality management
• Economics for hospitality management
• business of tourism
• Strategic management theory an integrated approach
• Empowering service excellence beyond the quick fix
• Understanding the hospitality consumer
• Motivation and personality