Description

Hotel Operation – II is an advanced-level textbook that expands on the fundamentals of hospitality and hotel management introduced in the first level. It provides students with practical and theoretical knowledge of hotel operations, food and beverage services, front office management, and guest relations in the hospitality industry. The book covers important topics such as restaurant operations, menu planning, service styles, housekeeping management, customer service excellence, and event coordination. It also introduces hospitality marketing, hotel accounting basics, and emerging trends in tourism and sustainable hospitality.