| 000 -LEADER |
|---|
| fixed length control field |
05464nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250604091820.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250528b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786210450224 [newsprint] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gonzalo, Richard Philip A., |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Applied business tools and technologies in hotel and restaurant management (HRM) / |
| Statement of responsibility, etc |
Richard Philip A. Gonzalo, Calixto Terence I. Obong. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
First edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Manila, Philippines : |
| Name of publisher, distributor, etc |
Rex Book Store, Inc., |
| Date of publication, distribution, etc |
c2023. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
vi, 167 pages : |
| Other physical details |
illustrations (black and white) ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Chapter 1 Management in service-oriented business settings -- Chapter 2 The tourism and hospitality industry: implications on the management of service-oriented businesses -- Chapter 3 Overview of business tools and technologies used in hotel and restaurant setting -- Chapter 4 Operations management in service-oriented businesses in tourism and hospitality -- Chapter 5 Global distribution system and computer reservations system -- Chapter 6 Property management system -- Chapter 7 Marketing and sales activities in the hotel and restaurants business -- Chapter 8 Customer and guest service activities -- Chapter 9 Procurement and inventory management -- Chapter 10 Administratrive activites and information systems of service-oriented businesses -- Chapter 11 Strategic management in service-oriented businesses. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"Tourism systems and organizations around the globe are affected by enormous changes in business activities, markets, consumer behavior, and new destination offerings. Significant shifts in the economy have been felt with the substantial contribution of travelers to the economy and the disruption caused by natural calamities and the pandemic Managers of hospitality businesses have faced numerous challenges and they have been assisted by resources, such as business tools and various forms of information technology. But, the introduction of the internet and different business solutions is expected to drive the ever-changing business environment. For instance, electronic commerce models are fast becoming trends among service-oriented organizations to respond to customer needs.<br/><br/>This trend is projected to continue forcing organizations to adapt.<br/><br/>Given this trend, the authors wrote this textbook on Applied Business Tools and Techniques for Hotel and Restaurant Management (HRM). The book introduces students to the management of HRM businesses and the range of tools, techniques, and technologies used in various Tourism and Hospitality settings in the Philippines.<br/><br/>This textbook is written to provide concepts, perspectives, and examples to aid students in becoming part of multi-functional and service-oriented business organizations. While the chapters may be helpful for most service-oriented business organizations, the examples provided are designed to highlight the intricacies of hospitality firms. Several chapters are written to allow learners to appreciate the activities at their own pace individually. These are followed by sections written so that students can interact with their peers using links to websites on the internet as additional learning resources. These resources are included to familiarize students with the solutions available at their fingertips.<br/><br/>More importantly, the chapters are written applying a managerial approach. While an understanding of business tools and techniques from a technological perspective is essential, the authors deemed that a managerial orientation should be the main focus. This textbook serves as a material for future managers of hotels and restaurants. The chapters introduce technological solutions that can assist managers in making decisions and allow their businesses to thrive in the current tourist setting.<br/><br/>While learners in the 2020s can be considered as "tech-savvy," a description of the range of tools, from analog to digital, is deemed helpful. Business Tools and Technologies will cost money to acquire and expertise to use them and managers may face situations where they may not have enough of both. Introducing learners to the different BTTs available to managers can help them address changing demands and emerging problems in high-tech and low-tech situations.<br/><br/>While this textbook provides a fundamental guide to learners, students of HRM are encouraged to go beyond it. Learners are encouraged to supplement materials with available information online. Teachers handling this subject are also encouraged to introduce real-life cases that they may come across with in teaching this subject. Recognizing that information technology as a tool can make positive changes happen, the authors support updating knowledge with new information that will come about as students and teachers go through this journey." --Preface |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Adult |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Source of acquisition |
Purchased |
| Deans/Chairperson |
Lopez, Edilyn |
| Department |
College of Tourism Management |
| Subject Category |
Tourism |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Hotel management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Restaurant management |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Obong, Calixto Terence I, |
| Relator term |
author. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Book |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Janna [new] |
| Date encoded |
05/28/2025 |
