Quality service management in tourism and hospitality / Daryl Ace V. Cornell, Ronald G. Manzano, Riel G. Cruz, coordinator.
Material type:
TextLanguage: English Series: HRM-Tourism seriesEdition: First editionDescription: vi, 165 pages : illustrations, photogs ; 25 cm pagesContent type: - text
- unmediated
- volume
- 9786210403794 (paperback)
- TX 911.3 .M27 .2020 C67
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Foundation University Library CoHospitality Management | Non-fiction | (CHM-HosMgt) TX 911.3 .M27 .2020 C67 c.2 (Browse shelf(Opens below)) | Link to resource | Room Use Only | 0252026003058 | ||
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Foundation University Library CoHospitality Management | Non-fiction | (CHM-HosMgt) TX 911.3 .M27 .2020 C67 c.3 (Browse shelf(Opens below)) | Link to resource | Available | 0252026003059 | ||
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Foundation University Library CoHospitality Management | Non-fiction | (CHM) TX 911.3 .M27 .2020 C67 (Browse shelf(Opens below)) | Link to resource | Checked out Preservation Copy | 06/13/2026 | 0252025003036 |
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| (CHM-HosMgt) TX 943 .2022 Y36 c.2 Fundamentals in food service operations / | (CHM-HosMgt) PC 2065 .2022 G35 c.2 Foreign language I : basic French for hospitality management and tourism I / | (CHM-HosMgt) PC 2065 .2022 G35 c.3 Foreign language I : basic French for hospitality management and tourism I / | (CHM-HosMgt) TX 911.3 .M27 .2020 C67 c.2 Quality service management in tourism and hospitality / | (CHM-HosMgt) TX 911.3 .M27 .2020 C67 c.3 Quality service management in tourism and hospitality / | (CHM-TouMgt) G 155.7 .2021 C33 c.2 Heritage tourism / | (CHM-TouMgt) G 155.7 .2021 C33 c.3 Heritage tourism / |
OBE : Outcome-Based Education -- Front cover
Includes bibliographical references and index.
Chapter 1 : Introduction to quality service management in tourism and hospitality. -- Chapter 2 : Guestology. -- Chapter 3: Strategies for quality service in tourism and hospitality. -- Chapter 4 : The guest and the service setting. -- Chapter 5 : Service staffing in tourism and hospitality industry. -- Chapter 6 : Designing and managing service. -- Chapter 7 : Balancing demand and productive capacity for quality service. -- Chapter 8 : Co-creation of quality service. -- Chapter 9 : Service failures and service recovery. -- Chapter 10 : Service excellence and leadership.
"This textbook enables the readers to recognize and assess quality management and service management processes in a hospitality and tourism-related organization. Topics include service design, service quality, service recovery, and service failure among others."--Back cover
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