Buslon, Van Mari, <br/><br/>
Quality service management in tourism and hospitality /  
Van Mari Buslon, Rene D. Osorno, and Grayfield T. Bajao. 
 - v, 124 pages ;  25 cm. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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. 
<br/><br/> "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.<br/>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. 
<br/><br/><label>ISBN: </label>9786214182800 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry--Management.<br/>Service industries--Management.<br/>Quality assurance.<br/>Hospitality industry--Quality control.
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / .B87 2023 
<br/><br/><label>Dewey Class. No.: </label>647.94068  / B965q