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Pine-Gilmore: The experience economy
The economy of today’s developed countries focus on the customer experience and affection in order to drive revenue. This book details Mr. Pine's and Mr. Gilmore’s breakthrough thinking from individualizing goods to today’s focus on customer experiences and many other changes in the economy and consumer sensibility. The American authors’ book is a revised and updated edition of the best-selling original, where they invoke a special perspective for our digital age.
The book is available in three copies in the Electronic Library.
The experience economy / B. Joseph Pine, James H. Gilmore. - updated ed.. - Boston : Harvard Business Review Press , 2011. - XXVII, 359 p. : ill. ; 21 cm

Key concepts in hospitality management
Editor Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry and much of that learning is in this book. He gathered international contributors with experience in the hospitality management, and included all different aspects of the hospitality industry.
It’s a thoughtfully edited essential reading for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management. The book is available in three copies in the Electronic Library.
Key concepts in hospitality management / ed. by Roy C. Wood. - London : SAGE , [2013]. - XIV, 180 p. ; 24 cm. - (SAGE Key Concepts)

Klosse, Peter: The essence of gastronomy
The book presents gastronomy as a holistic concept, focusing not only on food and its composition but also on the human who eats it, as a discipline that combines natural sciences and human-related sciences. It also examines food and beverages from a flavour standpoint, including the effects of ingredients and techniques that are used.
It’s a highly recommended reading to students studying gastronomy, food and drink in hospitality. The book is available in three copies in the Electronic Library.
The essence of gastronomy : Understanding the flavor of foods and beverages / Peter Klosse. - Boca Raton : CRC Press Taylor and Francis Group , 2014. - XXI, 323 p. : ill. ; 23 cm

Hotel management and operations
The book provides a practical and up-to-date approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Its notable features are case studies with management problems and commentaries from new managers.
Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource. The book is available in two copies in the Electronic Library.
Hotel management and operations / ed. by Michael J. O'Fallon, Denney G. Rutherford. - 5. ed.. - New Yersey : John Wiley & Sons , [2009] cop. 2011. - XVIII, 494 p. : ill. ; 23 cm

Hospitality and tourism in transition in Central and Eastern Europe
Hospitality and tourism academicians of eleven countries in Central and Eastern Europe have written this book. The book analyses hospitality and tourism development in the Central and Eastern European countries in the period of 1990-2015. Its main advantage is that native hospitality and tourism specialists from each country have conducted the research.
The volume will appeal to lecturers, researchers, and students of hospitality and tourism studies as well as to all people interested in Central and Eastern European countries’ general development and its specifics during this period. The book is available in two copies in the Electronic Library and in one copy in the Reading Room of the Faculty Library.
Hospitality and tourism in transition in Central and Eastern Europe : A comparative analysis / ed. by Maria Vodenska. - Newcastle upon Tyne : Cambridge Scholars Publishing , 2018. - X, 502 p. : ill. ; 21 cm

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