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David K. Hayes has written 26 work(s)
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Cover for 9781118988497 Cover for 9780470083765 Cover for 9780471348498 Cover for 9780471464259 Cover for 9780131391741 Cover for 9780131700550 Cover for 9780132560894 Cover for 9781118029916 Cover for 9780470393086 Cover for 9780135110102 Cover for 9780135148419 Cover for 9780471723370 Cover for 9780470140550 Cover for 9780131700697 Cover for 9780130995988 Cover for 9780131711495 Cover for 9780471213796 Cover for 9780471449164 Cover for 9780471402725 Cover for 9781560526445 Cover for 9781560526452 Cover for 9780471149934
1
cover image for 9781118988497
Product Description: In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high...read more
Edition summary (click for prices and details):

Hardcover:

9781118988497 | 6 edition (John Wiley & Sons Inc, February 9, 2015), cover price $115.05 | About this edition: In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
9789990031065 | 3 edition (John Wiley & Sons Inc, February 1, 2004), cover price $0.02

2
Hospitality Law, Third Edition provides the legal understanding that ensures both the safety of guests and the success of the hospitality operation. This practical resource gives you a common sense approach grounded in essential principles rather than an encyclopedic knowledge of the law. Vivid scenarios and real-life case studies show these principles in action in recognizable hospitality settings. With comprehensive coverage ranging from foodservice to employee contracts, insurance to international terrorism, this Third Edition features new and revised content reflecting the latest factors at work in today's hospitality industry.
Edition summary (click for prices and details):

Hardcover:

9780470083765 | 3 edition (John Wiley & Sons Inc, February 28, 2008), cover price $112.20 | About this edition: Hospitality Law, Third Edition provides the legal understanding that ensures both the safety of guests and the success of the hospitality operation.
9780471464259 | 2 edition (John Wiley & Sons Inc, February 1, 2005), cover price $90.90 | About this edition: Hospitality Law, Second Edition offers a practical, interactive approach to teaching students basic legal concepts and how they apply to the all facets of the hospitality industry.
9780471348498 | John Wiley & Sons Inc, January 1, 2001, cover price $85.20 | About this edition: How hospitality managers prevent legal problems and avoid litigationThis comprehensive text prepares students and professionals in hospitality management to negotiate the industry's complex network of legal requirements and manage their operations in a way that will minimize the risk of a lawsuit.
9789990062113 | John Wiley & Sons Inc, January 1, 2001, cover price $0.02

Miscellaneous:

9780470190289 | 3 edition (John Wiley & Sons Inc, June 2, 2008), cover price $83.95

3
Product Description: This is a student supplement associated with:   Kitchen Management Simulation, The / OLP, 1/e David K. Hayes Allisha A. Miller ISBN: 0132541831
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Hardcover:

9780132541879 | Psc stu edition (Prentice Hall, May 15, 2011), cover price $63.60 | About this edition: This is a student supplement associated with:   Kitchen Management Simulation, The / OLP, 1/e David K.

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Product Description: Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes,  purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget...read more
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Paperback:

9780131391741, titled "The Professional Kitchen Manager" | Prentice Hall, April 29, 2011, cover price $111.40 | About this edition: Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes,  purchasing, and cost control.

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Product Description: Written in an easy-to-read, easy-to-understand, easy-to-remember style, Foundations of Lodging Management tells readers the basics about how the lodging industry and the hotels in that industry operate. KEY TOPICS: Included are chapters on the history and structure of the lodging industry as well as on the individual operating departments such as front office, sales and marketing, housekeeping and maintenance that are so vital to the success of a hotel...read more
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Hardcover:

9780131700550 | Prentice Hall, July 15, 2005, cover price $106.40 | About this edition: Written in an easy-to-read, easy-to-understand, easy-to-remember style, Foundations of Lodging Management tells readers the basics about how the lodging industry and the hotels in that industry operate.

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Product Description: Written in an easy-to-read, easy-to-understand style, Foundations of Lodging Management, 2e explores how the lodging industry and the hotels in the industry operate. KEY FEATURES: With coverage of both small and large hotels, it addresses each department, including the front office, sales and marketing, housekeeping, maintenance and more! This edition features more on green initiatives and expanded discussion of revenue optimization...read more
Edition summary (click for prices and details):

Hardcover:

9780132560894 | 2 edition (Prentice Hall, February 28, 2011), cover price $126.60 | About this edition: Written in an easy-to-read, easy-to-understand style, Foundations of Lodging Management, 2e explores how the lodging industry and the hotels in the industry operate.

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Hardcover:

9781118029916 | Pck spi ha edition (John Wiley & Sons Inc, November 23, 2010), cover price $259.90

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Product Description: This is the first text that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful. Numerous cases and practical examples are used to illustrate revenue management concepts...read more
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Paperback:

9780470393086 | John Wiley & Sons Inc, November 9, 2010, cover price $99.40 | About this edition: This is the first text that has been developed specifically to examine what revenue managers in the hospitality industry must know and do to be successful.

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Product Description: This is an access code for: Hayes: FRONT OFFICE MANAGEMENT SIMULATION, 2e (ISBN: 0132814641)
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Hardcover:

9780135110102 | 2 psc edition (Prentice Hall, January 8, 2010), cover price $61.00 | About this edition: This is an access code for: Hayes: FRONT OFFICE MANAGEMENT SIMULATION, 2e (ISBN: 0132814641)

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Edition summary (click for prices and details):

Paperback:

9781428833890 | Academic Internet Pub Inc, October 31, 2009, cover price $27.95

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Product Description: Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with their suppliers—rather than taking a strict win/lose pricing strategy.  Offering a global vision, it includes specialty foods, such as organic, Kosher and Halal foods, and devotes entire chapters to evaluation, international purchasing, and procurement for hotels...read more
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Paperback:

9780135148419 | 1 edition (Prentice Hall, February 16, 2009), cover price $129.60 | About this edition: Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with their suppliers—rather than taking a strict win/lose pricing strategy.

12
Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management. With a reader-friendly style suitable for those with no prior accounting background, this book makes accounting fun with practical examples scattered throughout each chapter that clearly illustrate accounting concepts and theories. A running case study helps readers immediately apply what they ve learned to the types of key management decisions made at a full-service resort.Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Edition summary (click for prices and details):

Hardcover:

9780471723370 | Hardcover with CD edition (John Wiley & Sons Inc, October 6, 2008), cover price $127.80 | About this edition: Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students.

Paperback:

9780470140550 | Stg edition (John Wiley & Sons Inc, October 6, 2008), cover price $54.00 | About this edition: Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students.

Miscellaneous:

9780470293256 | John Wiley & Sons Inc, December 30, 2008, cover price $83.95
9780470445204 | John Wiley & Sons Inc, December 3, 2008, cover price $77.00
9780470445198 | John Wiley & Sons Inc, November 3, 2008, cover price $83.95

13
Product Description: This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues...read more
Edition summary (click for prices and details):

Hardcover:

9780470258675 | Har/pap edition (John Wiley & Sons Inc, March 7, 2008), cover price $149.10 | About this edition: This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole.

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Product Description: Witten with the context that the Front Office Department's primary function is to "connect" the property and its employees with the guests. This book details policies and procedures that address the department's critical role of serving guests, coordinating employee communcation and utilizing technology to benefit guests, staff and owners...read more
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Hardcover:

9780131700697 | 1 edition (Prentice Hall, February 24, 2006), cover price $120.60 | About this edition: Witten with the context that the Front Office Department's primary function is to "connect" the property and its employees with the guests.

15
Edition summary (click for prices and details):

Hardcover:

9780131100909 | Prentice Hall, April 22, 2005, cover price $126.00

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Product Description: Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager. It shares with readers the procedures effective managers use to ensure their hotel¿s–and their own–ultimate success...read more
Edition summary (click for prices and details):

Hardcover:

9780131711495 | 2 edition (Prentice Hall, January 15, 2006), cover price $126.00 | About this edition: Describing in great depth and detail all areas of hotel administration, this accurate book provides an up-to-date and comprehensive examination of the responsibilities of a hotel general manager.
9780130995988 | Subsequent edition (Prentice Hall, July 1, 2003), cover price $76.60 | About this edition: For courses in Introduction to Hotel and Lodging Management.
9789990030730 | Prentice Hall, July 1, 2003, cover price $0.02

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A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices. (view table of contents)
Edition summary (click for prices and details):

Paperback:

9780471213796 | John Wiley & Sons Inc, October 2, 2002, cover price $35.00 | About this edition: A complete, practical guide to managing restaurant business financesOne of the keys to a successful restaurant business is strong financial management.

Miscellaneous:

9780471449164 | John Wiley & Sons Inc, March 24, 2003, cover price $30.00

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How to avoid legal liability and prevent costly litigationYou're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant Law Basics prepares you to make the right decisions in these critical situations and hundreds of others.To avoid costly legal problems in your restaurant, begin with step one: read Restaurant Law Basics. This completely practical, jargon-free guide gives you the tools you need to protect your restaurant from legal exposure of every kind. It prepares restaurant managers to comply with the law and avoid or limit liability in virtually any situation---from hiring and managing employees and dealing with customer complaints to ensuring safety and security, obeying regulatory requirements, and much more. Restaurant Law Basics features:* Manager's Briefs that focus on critical legal aspects of your operations* Realistic scenarios that are analyzed to help prepare you to make the right decisions in challenging situations* Checklists to help you avoid liability before any incident occurs* A companion Web site that provides additional resources, training assistance, and moreThe Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in each field, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant---independent, chain, or franchise.
Edition summary (click for prices and details):

Paperback:

9780471402725 | John Wiley & Sons Inc, August 29, 2001, cover price $35.00 | About this edition: How to avoid legal liability and prevent costly litigationYou're notified that your restaurant is being sued: what should you do?

Miscellaneous:

9780471216018, titled "Restaurant: Law Basics" | John Wiley & Sons Inc, November 22, 2001, cover price $35.00

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cover image for 9781560526445
Product Description: It is hard enough to retain highly trained and technical workers but facing the challenge of keeping hourly workers, getting new people off on the right foot, and training people to become good trainers are major challenges today...read more (view table of contents, read Amazon.com's description)
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Paperback:

9781560526445 | Crisp Pub Inc, September 1, 2001, cover price $13.95 | About this edition: It is hard enough to retain highly trained and technical workers but facing the challenge of keeping hourly workers, getting new people off on the right foot, and training people to become good trainers are major challenges today.

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cover image for 9781560526452
Product Description: Build excitement about your company and its job offerings by following a few simple guidelines. (view table of contents, read Amazon.com's description)
Edition summary (click for prices and details):

Paperback:

9781560526452 | Crisp Pub Inc, August 1, 2001, cover price $13.95 | About this edition: Build excitement about your company and its job offerings by following a few simple guidelines.

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Edition summary (click for prices and details):

Hardcover:

9780471150510 | 2nd pkg edition (John Wiley & Sons Inc, June 1, 2001), cover price $72.45

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cover image for 9780471149934
Product Description: The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet...read more (view table of contents, read Amazon.com's description)
Edition summary (click for prices and details):

Paperback:

9780471149934 | 2nd stdt edition (John Wiley & Sons Inc, May 1, 2001), cover price $29.15 | About this edition: The success of any business depends on controlling costs, setting budgets, and pricing goods accurately.

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Edition summary (click for prices and details):

Hardcover:

9780471442356 | Package edition (John Wiley & Sons Inc, February 1, 2001), cover price $58.25

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Edition summary (click for prices and details):

Paperback:

9781560524113 | Revised edition (Crisp Pub Inc, November 1, 1996), cover price $13.95

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Edition summary (click for prices and details):

Paperback:

9780931961434 | Revised edition (Crisp Pub Inc, February 1, 1995), cover price $10.95

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