Updated edition to Supervision in the Hospitality Industry: Leading Human Resources (Walker and Miller, 2010) – Google Books (CC BY-NC-SA)
Category: HOSP 170
Introduction to Tourism and Hospitality in BC, Customer Service Chapter (Freeman and Glazer) (CC BY)
Introduction to Tourism and Hospitality in BC, Customer Service Chapter (Freeman and Glazer) – LibreTexts (CC BY 4.0)Pros: Provides some information that may add to existing customer service content.Cons: Only one chapter. Has a Canadian focus which may be lacking for non-Canadian audiences. Ancillary resources not readily available.
Introduction to Food Production and Service, Managing Guest Services Chapter (Egan) – LibreTexts) (CC BY 4.0)Pros: Provides an overview of guest services.Cons: Only one chapter. Does not provide enough detail to fully cover service. Would need to be combined with other resources. Ancillary resources not readily available.
Introduction to Food Production and Service, Managing Labor Costs Chapter (Egan) – LibreTexts (CC BY 4.0)Pros: Provides an overview of managing labor costs.Cons: Only one chapter. Would need to be combined with other resources. Ancillary resources not readily available.
Introduction to Food Production and Service, Managing Food and Beverage Production Chapter (Egan) – LibreTexts (CC BY 4.0)Pros: Provides some instruction for surprising production staff.Cons: Only one chapter. Would need to be combined with other resources. Ancillary resources not readily available.