Conrad Lashley is Research Fellow at the Academy of International Hospitality Research at the NHL Stenden University of Applied Sciences, Netherlands.Michael N. Chibili is Senior Lecturer at the NHL Stenden University of Applied Sciences, Netherlands.

• 1. Hospitality services management 2. Empowering unit management 3. Team leadership and motivation 4. Working with people 5. Staff turnover and retention 6. Staff recruitment and selection 7. Employee development and training 8. Managing service quality 9 .Time management and activity planning 10. Control and operating profit management 11. Food and beverage cost management 12. Labour cost management 13. Sales generation and marketing 14. Preparing a unit’s business plan

Conrad Lashley is Research Fellow at the Academy of International Hospitality Research at the NHL Stenden University of Applied Sciences, Netherlands.Michael N. Chibili is Senior Lecturer at the NHL Stenden University of Applied Sciences, Netherlands.

• 1. Hospitality services management 2. Empowering unit management 3. Team leadership and motivation 4. Working with people 5. Staff turnover and retention 6. Staff recruitment and selection 7. Employee development and training 8. Managing service quality 9 .Time management and activity planning 10. Control and operating profit management 11. Food and beverage cost management 12. Labour cost management 13. Sales generation and marketing 14. Preparing a unit’s business plan

Conrad Lashley is Research Fellow at the Academy of International Hospitality Research at the NHL Stenden University of Applied Sciences, Netherlands.Michael N. Chibili is Senior Lecturer at the NHL Stenden University of Applied Sciences, Netherlands.

• 1. Hospitality services management 2. Empowering unit management 3. Team leadership and motivation 4. Working with people 5. Staff turnover and retention 6. Staff recruitment and selection 7. Employee development and training 8. Managing service quality 9 .Time management and activity planning 10. Control and operating profit management 11. Food and beverage cost management 12. Labour cost management 13. Sales generation and marketing 14. Preparing a unit’s business plan