Hospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations.To ensure that this happens, some hospitality businesses check the temperature of the food during the preparation and storage ... Figure 5.5 Checklist for control of food TASK CHECKED ACTION NECESSARY safety and cleanliness in the kitchen ... Signature Date Food service plans In a restaurant or cafe where food.
|Title||:||Hospitality Management, Strategy and Operations|
|Author||:||Lynn Van der Wagen, Anne Goonetilleke|
|Publisher||:||Pearson Higher Education AU - 2011-10-19|