| 000 -LEADER |
|---|
| fixed length control field |
03912nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250604091626.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250529b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9786210438956 [newsprint] |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu-Banilad |
| Transcribing agency |
University of Cebu-Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baluyot, Michael Bhobet B., |
| Relator term |
author. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Supply chain management in hospitality industry / |
| Statement of responsibility, etc |
Michael Bhobet B. Baluyot. |
| 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 |
c2022. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 132 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 Basic concepts and overview of supply chain management -- Chapter 2 Supply chain operations: planning and sourcing -- Chapter 3 Supply chain operations: making and delivery -- Chapter 4 Drivers and participants of supply chain management -- Chapter 5 Technology in supply chain operations -- Chapter 6 Supply chain management strategy -- Chapter 7 Purchasing as part of supply chain management -- Chapter 8 Supplier identification and evaluation -- Chapter 9 Supply chain operations performance metrics -- Chapter 10 Building relationships in supply chain -- Chapter 11 Global supply chain operations -- Chapter 12 Ethics in supply chain operations -- Chapter 13 Trends, issues, and challenges in supply chain management in the hospitality industry. <br/> |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"This textbook is specifically crafted to focus on the different activities that will assess student's level in terms of skills and knowledge necessary to pass the course subject Supply Chain Management in Hospitality Industry.<br/><br/>This textbook provides varied and relevant activities and opportunities to determine the students' understanding of the key concepts and theories and to demonstrate core competencies, skills, knowledge, and attitude as prescribed in the industry<br/><br/>This textbook describes the skills, knowledge, and performance outcomes required in understanding the basic concepts in managing the complete movement of products or services in a supply chain from the suppliers to the customers. It also emphasizes identifying the effects of current and future trends in supply chain management and assessing the processes and performances in a supply chain to optimize processes into a seamless, innovative, and most cost-effective way to help companies build a competitive edge.<br/><br/>After the completion of this textbook, the student shall be able to:<br/><br/>a. efficiently articulate and discuss concepts, ideas, and jargons relevant to the tourism and hospitality industries in their pursuit of lifelong career,<br/><br/>b. communicate their thoughts and idea effectively and utilize the latest technologies in the field of tourism and hospitality to enhance their performance and create memorable guest experiences;<br/><br/>c. apply critical thinking in addressing work-related issues and concerns and adapting to the different work environments and situations;<br/><br/>d. continuously search for personal and professional advancement in the field of tourism and hospitality through a research study, experiential exercises, case study, and self-study to uplift the image and quality of the industry; and<br/><br/>e. develop an entrepreneurial spirit and assist in the growth and development of the tourism and hospitality industries and contribute positively to nation-building." --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 |
Hospitality industry |
| General subdivision |
Management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Tourism |
| General subdivision |
Management |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Business logistics |
| 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 |
05/29/2025 |
