000			02253nam a2200337 i 4500
003			CSPC
005			20260804093954.0
008			260803s2023 ph b 000 0 eng d
020			_a9786214182800
040			_aCSPC _beng _cCSPC _erda
050	0	0	_aTX911.3.M27 _b.B87 2023
082	0	4	_a647.94068 _bB965q _223
100	1		_aBuslon, Van Mari, _eauthor.
245	1	0	_aQuality service management in tourism and hospitality / _cVan Mari Buslon, Rene D. Osorno, and Grayfield T. Bajao.
264		1	_aQuezon City : _bWiseman's Books Trading, Inc., _c2023.
300			_av, 124 pages ; _c25 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references.
505	0		_aIntroduction 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.
520			_a"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.
650		0	_aHospitality industry _xManagement.
650		0	_aService industries _xManagement.
650		0	_aQuality assurance.
650		0	_aHospitality industry _xQuality control.
700	1		_aOsorno, Rene D., _eauthor.
700	1		_aBajao, Grayfield T., _eauthor.
942			_2ddc _n0 _cBK _h647.94068 _iB965q _kFIL _m2023 _e23
999			_c32828 _d32828