Managing for Quality in the Hospitality Industry

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Pearson Prentice Hall, 2006 - Business & Economics - 298 pages
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This practical Quality Management book focuses on meeting the expectations of internal customers, external customers, and owner/investors–the backbones of any organization and its culture. Integrating theories and real-life examples to illustrate how to achieve high quality, the authors add credibility to the process by sharing their successful quality management experience in a contemporary case history - while simplifying the most important elements in managing quality in the hospitality industry. Chapter topics cover how to tap an organization's hidden strengths, team effectiveness, the tools of the trade, assessing and implementing quality, leadership, and quality life. For Managers of Quality, General Managers, owners, executives and other personnel in the hotel, restaurant, and club industries.

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Contents

Champions of Quality
15
Quality Management
35
Tapping the Organizations Hidden Strengths
55
Copyright

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