Quality service management in tourism and hospitality / Van Mari Buslon, Rene D. Osorno, [and] Grayfield T. Bajao
Material type:
TextPublication details: Quezon City : Wiseman's Books Trading, Inc., c2023.Description: v, 124 pages : illustrations ; 26 cmISBN: - 9786214182800
- CIR 647.94068 B965 2023
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 647.94068 B965 2023 (Browse shelf(Opens below)) | c.1 | Available | TC-018166 | ||
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Books
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 647.94068 B965 2023 (Browse shelf(Opens below)) | c.2 | Available | TC-018167 | ||
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Books
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 647.94068 B965 2023 (Browse shelf(Opens below)) | c.3 | Available | TC-018168 | ||
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Books
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 647.94068 B965 2023 (Browse shelf(Opens below)) | c.4 | Available | TC-018169 | ||
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Books
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Taytay College Library Circulation | Applied Sciences and Technology (600–699) | CIR 647.94068 B965 2023 (Browse shelf(Opens below)) | c.5 | Available | TC-018170 |
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| CIR 647.94068 B862sc 2024 Supply chain management in hospitality industry / | CIR 647.94068 B862sc 2024 Supply chain management in hospitality industry / | CIR 647.94068 B965 2023 Quality service management in tourism and hospitality / | CIR 647.94068 B965 2023 Quality service management in tourism and hospitality / | CIR 647.94068 B965 2023 Quality service management in tourism and hospitality / | CIR 647.94068 B965 2023 Quality service management in tourism and hospitality / | CIR 647.94068 B965 2023 Quality service management in tourism and hospitality / |
Includes bibliographical references.
Contents: Chapter I: Introduction to quality service management in tourism and hospitality - Chapter II: Guestology - Chapter III: Quality service management strategies for tourism and hospitality - Chapter IV: Service setting for the guest experience - Chapter V: Staffing for service in tourism and hospitality - Chapter VI: Designing and managing service in the tourism and hospitality industry - Chapter VII: Strategies for managing demand and capacity - Chapter VIII: Value co-creation of quality service - Chapter IX: Service failure and recovering in tourism and hospitality - Chapter X: Service excellence and leadership.
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