Foreign Literature
FOREIGN LIT.
“the ability to serve and help people is an obvious requirement for a successful career in food service. Rather than formal qualification, an adequate level of training is seen as being more useful.”
Mai-Dalton, R. R., G. P. Latham, et al. (1978). "Selection, Management, and Performance of Food Service Personnel: A Survey of the Literature." Cornell Hotel and Restaurant Administration Quarterly 19(2): 40-45.
“An outstanding résumé is the best way to stand out and effectively communicate one’s values and talents to a prospective employer”
Drew, R. (2001). Resume writing. Retrieved June 17, 2006, from hhttp://www.smith.edu/cdo/handouts/resume-book.pdf
“Indeed, in such circumstances, a successful manager should not only know the competency but also be able to evaluate and integrate the broader issues involved in the decision-making process and show cognitive capacity to apply knowledge in the operational settings”
Jones, P. (1990). "A Profile for Management Development and Training." Journal of European Industrial Training 14(3): 7-12
Mai-Dalton, Latham and Fiedler (1978) "Selection, Management, and Performance of Food Service Personnel: A Survey of the Literature." Cornell Hotel and Restaurant Administration Quarterly 19(2):
40-45. “the ability to serve and help people is an obvious requirement for a successful career in food service. Rather than formal qualification, an adequate level of training is seen as being more useful.”
“that managers should equally use their communication skills and their techniques of dealing with people with guests and employees in order to maintain good relationships and working conditions.”
Goodman, R. J. J. (1978). "The Psychology of Service and Sales in the Dining Room." Cornell Hotel and Restaurant Administration Quarterly 19(1): 72-75.
“Every job applicant should conduct a self-assessment to identify his/her skills, abilities, values, and needs, which will help him/her find the right job in the
“the ability to serve and help people is an obvious requirement for a successful career in food service. Rather than formal qualification, an adequate level of training is seen as being more useful.”
Mai-Dalton, R. R., G. P. Latham, et al. (1978). "Selection, Management, and Performance of Food Service Personnel: A Survey of the Literature." Cornell Hotel and Restaurant Administration Quarterly 19(2): 40-45.
“An outstanding résumé is the best way to stand out and effectively communicate one’s values and talents to a prospective employer”
Drew, R. (2001). Resume writing. Retrieved June 17, 2006, from hhttp://www.smith.edu/cdo/handouts/resume-book.pdf
“Indeed, in such circumstances, a successful manager should not only know the competency but also be able to evaluate and integrate the broader issues involved in the decision-making process and show cognitive capacity to apply knowledge in the operational settings”
Jones, P. (1990). "A Profile for Management Development and Training." Journal of European Industrial Training 14(3): 7-12
Mai-Dalton, Latham and Fiedler (1978) "Selection, Management, and Performance of Food Service Personnel: A Survey of the Literature." Cornell Hotel and Restaurant Administration Quarterly 19(2):
40-45. “the ability to serve and help people is an obvious requirement for a successful career in food service. Rather than formal qualification, an adequate level of training is seen as being more useful.”
“that managers should equally use their communication skills and their techniques of dealing with people with guests and employees in order to maintain good relationships and working conditions.”
Goodman, R. J. J. (1978). "The Psychology of Service and Sales in the Dining Room." Cornell Hotel and Restaurant Administration Quarterly 19(1): 72-75.
“Every job applicant should conduct a self-assessment to identify his/her skills, abilities, values, and needs, which will help him/her find the right job in the