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Number of Pages 18
This 18 page paper looks at various operational aspects of the hospitality industries. The core areas of operation for a restaurant and a hotel are identified, the way operations are managed, including roles of employees within the firm, the creation of an organizational chart, the supply chain with a focus on the up-stream issues, quality management and regulatory requirements. The bibliography cites 12 sources.
File: TS14_TEhotelrest.rtf
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