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Quality service management in tourism and hospitality / Van Mari Buslon, Rene D. Osorno, and Grayfield T. Bajao.

By: Contributor(s): Material type: TextTextPublisher: Quezon City : Wiseman's Books Trading, Inc., 2023Description: v, 124 pages ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9786214182800
Subject(s): DDC classification:
  • 647.94068 B965q 23
LOC classification:
  • TX911.3.M27 .B87 2023
Contents:
Introduction to quality service management in tourism and hospitality -- Guestology -- Quality service management strategies for tourism and hospitality -- Service setting for the guest experience -- Staffing for service in tourism and hospitality -- Designing and managing service in the tourism and hospitality industry -- Strategies for managing demand and capacity -- Value Co-creation of quality service -- Service failure and recovering in tourism and hospitality -- Service excellence and leadership.
Summary: "The main purpose of this manual is to prepare students with comprehensive knowledge about the Quality Service Management in Tourism and Hospitality. The resource material covers the concept principles and strategies pertinent to the management of quality service in tourism and hospitality industry. This manual was subsequently made to address the need for a simple, organized and locally contextualized manual of the course. It consists of fen chapters with activities at the end of each chapter"-- Preface of the book.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Main Library FIL 647.94068 B965q 2023 (Browse shelf(Opens below)) 1-1 Available 032098

Includes bibliographical references.

Introduction to quality service management in tourism and hospitality -- Guestology -- Quality service management strategies for tourism and hospitality -- Service setting for the guest experience -- Staffing for service in tourism and hospitality -- Designing and managing service in the tourism and hospitality industry -- Strategies for managing demand and capacity -- Value Co-creation of quality service -- Service failure and recovering in tourism and hospitality -- Service excellence and leadership.

"The main purpose of this manual is to prepare students with comprehensive knowledge about the Quality Service Management in Tourism and Hospitality. The resource material covers the concept principles and strategies pertinent to the management of quality service in tourism and hospitality industry.
This manual was subsequently made to address the need for a simple, organized and locally contextualized manual of the course. It consists of fen chapters with activities at the end of each chapter"-- Preface of the book.

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