Buch, Englisch, 416 Seiten, Print PDF, Format (B × H): 180 mm x 236 mm, Gewicht: 454 g
Buch, Englisch, 416 Seiten, Print PDF, Format (B × H): 180 mm x 236 mm, Gewicht: 454 g
ISBN: 978-0-19-806463-3
Verlag: Oxford University Press
Beginning with the detailed classification, planning considerations and design of hotels, the book also introduces the kitchen layouts, equipment, safety requirements and stewarding layouts. Apart from the issues directly related to hotel facility planning, it also covers the topics of car parking, project management, energy conservation and planning for the physically challenged.
The book would be very useful to hotel management students and professionals in understanding the various operations related to hotel facility planning.
Zielgruppe
The primary readership will be students on Hotel Management courses
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Bauingenieurwesen Baugewerbe, Bauplanung, Baubetrieb
- Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
- Wirtschaftswissenschaften Betriebswirtschaft Management
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Bauindustrie, Baugewerbe
Weitere Infos & Material
- 1: Hotel Classification and Guidelines
- 2: Hotel Design and Thumb Rules
- 3: Restaurant Design
- 4: Kitchen Design
- 5: Specifications for Equipment, Ventilation and Kitchen Safety
- 6: Planning for Stores and Ancillary Areas
- 7: Project Management
- 8: Energy Conservation
- 9: Facilities for Physically Challenged
- Index A: Case Studies
- Index B: Model Question Papers
