-
-
-
Tổng tiền thanh toán:
-
-
Food and Beverage Management in the Luxury Hotel Industry
This book is an introduction to the management ...
59.000₫
-
The New One Minute Manager
A new edition based on the timeless business cl...
59.000₫
-
Uniform System of Accounts for the Lodging Industry with Answer Sheet (AHLEI) (11th Edition) (AHLEI - Hospitality Accounting / Financial Management)
The Uniform System of Accounts for the Lod...
59.000₫
-
What did God use to draw a radical, committed unbeliever to himself? Did God take her to an evangelistic rally? Or, since she had her doctorate in literature, did he use something in print? No, God used an invitation to dinner in a modest home, from a hum
What did God use to draw a radical, committed u...
59.000₫
-
Thông tin
-
Tìm sách theo yêu cầu
The Heart of Hospitality is the essential guide to creating exceptional customer service and hospitality forguests of all generations, including millennials, boomers, and more. Created by leading customer service expert and Forbes.com contributor Micah Solomon, it features top hospitality professionals including Herve Humler (Ritz-Carlton), Danny Meyer (Union Square Hospitality Group), Tom Colicchio (Top Chef, Craft) Isadore Sharp (Four Seasons), Patrick O'Connell (The Inn at Little Washington), and many more. The result is a hospitality management and customer service resource like no other.
Features include:
* Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach.
* Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant.
* Four Seasons Hotels & Resorts Chairman Isadore Sharp: How to build an unsinkable company culture.
* Danny Meyer, Union Square Hospitality Group CEO: His secrets of hiring, onboarding, training, and more.
* Ritz-Carlton Hotel Company President and COO Herve Humler: How to engage today's new breed of luxury travelers.
* Chef Eric Ripert (Le Bernardin): How to create different experiences for different guests-in the very same dining room.
* Chef Eric Ripert (Le Bernardin): How to create different experiences for different guests-in the very same dining room.
* Designer David Rockwell (W, Nobu, Andaz): Secrets of designing hotel and restaurant spaces that resonate with modern travelers.
* Restaurateur Traci Des Jardins: Building a "narcissism-free" hospitality culture.
As Ritz-Carlton Hotel Company President and COO Herve Humler says in his foreword to the book, "If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you'll find the secrets here."
* Restaurateur Traci Des Jardins: Building a "narcissism-free" hospitality culture.
As Ritz-Carlton Hotel Company President and COO Herve Humler says in his foreword to the book, "If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you'll find the secrets here."
Tại web chỉ có một phần nhỏ các đầu sách đang có nên nếu cần tìm sách gì các bạn có thể liên hệ trực tiếp với Thư viện qua Mail, Zalo, Fanpage nhé
Đăng ký nhận tin qua email
Hãy đăng ký ngay hôm nay để nhận được những tin tức cập nhật mới nhất về sản phẩm và các chương trình giảm giá, khuyến mại của chúng tôi.
