Destination Life Cycle

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Name: Rudranil Das | Mail ID | 1 | 1 | 0 | 1 | 2 | 9 | 1 | 3 | 2 | Email: dasry005@mymail.unisa.edu.au | Course code and title: DHMO | School: School of Management | Program Code: BUSS 5346 | Course Coordinator: Paul Reynolds | Tutor: Paul Reynolds | Day, Time, Location of Tutorial/Practical:Monday, UniSA City West | Assignment number: 2 | Due date: September 2, 2013 | Assignment topic as stated in Course Outline: Case study Interpretation and Analysis plus presentation |
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INTRODUCTION TO GLOBAL



References: I. ANDREWS, S. 1980. Food and Beverage Service Manual, McGraw-Hill Education (India) Pvt Limited. II. BARABAN, R. S. & DUROCHER, J. F. 2010. Successful Restaurant Design, John Wiley & Sons. III. CARROLL, C. 2012. Leadership Lessons From a Chef: Finding Time to Be Great, Wiley. IV. GAGNON, R. & GAGNON, E. 2011. Appetite for Acquisition: The We Sell Restaurants Guide to Buying a Restaurant, Tate Pub & Enterprises Llc. V. GORDON-DAVIS, L. & VAN RENSBURG, L. 2004. The Hospitality Industry Handbook on Nutrition and Menu Planning, Juta. VI. KUSLUVAN, S. 2003. Managing Employee Attitudes and Behaviors in the Tourism and Hospitality Industry, Nova Science Publishers. VII. MCVETY, P. J., WARE, B. J. & WARE, C. L. 2008. Fundamentals of Menu Planning, Wiley. VIII. MULL, R. F., BEGGS, B. A. & RENNEISEN, M. 2009. Recreation Facility Management: Design, Development, Operations, and Utilization, Human Kinetics. IX. SWANSON, N. L. & TOLEDO, T. U. O. 2008. Knowledge and Beliefs of School District Superintendents and Food Service Managers in Michigan Toward Childhood Obesity and the Wellness Policy, The University of Toledo.

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