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本週熱門點選TOP10: 原文教科書 首頁 > 本週熱門點選TOP10: 原文教科書

Kraus' Recreation & Leisure in Modern Society, 11/e (McLean, Hurd, Anderson)
Kraus' Recreation & Leisure in Modern Society, 11/e (McLean, Hurd, Anderson) The Eleventh Edition of Kraus' Recreation and Leisure in Modern Society provides a detailed introduction to the history, developments, and current trends in leisure studies.

Hospitality Management Accounting, 9/e (Jagels)
Hospitality Management Accounting, 9/e (Jagels) The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Management Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems...

The Restaurant: From Concept to Operation, 7/e (Walker)
The Restaurant: From Concept to Operation, 7/e (Walker) The Restaurant: From Concept to Operation, 7th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant.

Human Resources Management in the Hospitality Industry, 2/E (Hayes, Ninemeier)
Human Resources Management in the Hospitality Industry, 2/E (Hayes, Ninemeier) Human Resources Management in the Hospitality Industry, 2nd Edition helps today’s hospitality professional be an expert at managing many functions.

Guest Service in the Hospitality Industry (Bagdan)
Guest Service in the Hospitality Industry (Bagdan) Guest Service in the Hospitality Industry is written in a straightforward manner intended to introduce the topic of guest service to students of hospitality, the text incorporates a variety of learning features that facilitate various learning styles.

Welcome to Hospitality : An Introduction, 3/e(Chon, Maier)
Welcome to Hospitality : An Introduction, 3/e(Chon, Maier) Welcome to Hospitality: An Introduction provides a detailed description of the many facets of the Hospitality and Tourism sector,

Meetings, Expositions, Events & Conventions: An Introduction to the Industry, 3/e (Fenich)
Meetings, Expositions, Events & Conventions: An Introduction to the Industry, 3/e (Fenich) The Meetings, Expositions, Events, and Conventions industry continues to grow and garner increasing attention from the hospitality industry, communities, and college faculty.

Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Guest Experience (Ford, Sturman, Heaton)
Managing Quality Service In Hospitality: How Organizations Achieve Excellence In The Guest Experience (Ford, Sturman, Heaton) MANAGING QUALITY SERVICE IN HOSPITALITY: HOW ORGANIZATIONS ACHIEVE EXCELLENCE IN THE GUEST EXPERIENCE, 1st edition teaches the concept and principles of treating customers as guests and creating a "WOW" experience for them. Many other texts in this subject area skip over guest-focused service strategy in hospitality or service organizations.

Hospitality and Travel Marketing, 4/e(Morrison)
Hospitality and Travel Marketing, 4/e(Morrison) Global orientation, and whole-industry coverage of hospitality and tourism set this book apart. This systematic approach to hospitality and travel marketing is written in a user-friendly style. Readers will benefit from the practical nature, and excellent use of relevant and up-to-date cases.

Selling Destinations, 5/e(Mancini)
Selling Destinations, 5/e(Mancini) SELLING DESTINATIONS has been the travel professional's definitive guide to matching travelers with the destinations that are most appropriate for them. Informative and tightly organized, the book is a visual encyclopedia, with hundreds of maps, charts, and other illustrative materials.

Cruising : Guide to Cruise Lines Industry, 2/e(Mancini)
Cruising : Guide to Cruise Lines Industry, 2/e(Mancini) Comprehensive profiles of two dozen cruise lines, a study of cruises by their geographic itineraries, and an insider’s view of cruise sales, marketing, and operations make this the only guide needed for learning how to succeed in the cruise industry.

Design and Layout of Foodservice Facilities, 2/e(Birchfield, Sparrowe)
Design and Layout of Foodservice Facilities, 2/e(Birchfield, Sparrowe) A complete guide to the planning and design of foodservice facilities–from concept to operation


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