Service quality from the guest's view: Manual for more service quality in hotels and restaurantsFrank Höchsmann
Frank Höchsmann
- Vorming
Autori Frank Höchsmann raamatud
- Sustainable and Environmental Quality Standards for Hotels and Restaurants: Part two: Quality management for hotel accommodationFrank Höchsmann
- Ustoichivye i ekologicheski bezopasnye standarty kachestva dlja gostinic i restoranov: Chast' pervaja: Upravlenie kachestvom dlja operacionnogo menedzhmentaFrank Höchsmann
- Kachestvo obsluzhivanija s tochki zrenija gostja: Rukovodstvo po povysheniju kachestva obsluzhivanija v gostinicah i restoranahFrank Höchsmann
- Hygiene Management in Kitchen and Service: HACCP made easyFrank Höchsmann
- Sustainable and Environmental Quality Standards for Hotels and Restaurants: First part: Quality Management for the ManagementFrank Höchsmann
- Sustainable and Environmental Quality Standards for Hotels and Restaurants: Part three: Quality management for the food and beverage divisionFrank Höchsmann
- Housekeeping Management: Manual for Successful Housekeeping & CleaningFrank Höchsmann
- Efficient Marketing Concept for hotels and restaurants: Marketing stragies for the future-oriented hostFrank Höchsmann
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