Data Mining “Business Perspective” (Kindle Edition)

Data mining is one of the most important topics that have witnessed a great development in recent years, especially after the great development of the Internet. This book includes six chapters that describe the theoretical and practical aspects of data mining. This book includes a large part of the business applications because of the wide spread of this subject, especially after the great development of communications and the Internet and the entry of the business world in a clear and big competition and the best way to reach sustainable and effective competition. This book addresses several important topics in the Data Mining field such as: Chapter one clarified the general concepts about data, information, knowledge and how to discover data, in addition to the difference between the databases and the huge data warehouse and how to explore it with some applications on the data warehouse. Chapter two explained how to obtain the data readiness, in addition to data types and the types of measurements used in data, such as the parameters of central tendency and dispersion, as well as some necessary applications using the Matlab package. Chapter three discussed the initial processing of data, which includes data classification and data cleaning and removal of undesirable data in addition to understanding how to implement the processes of redundancy, correlation and data integration, as well as explained the analysis of the basic components and histograms and has been enriched this chapter with many applications. Chapter four focused on the exploration of recurrent patterns. The concept of frequently patterns and this issue is clarified and enriched with the basic algorithms for data mining, while clarifying the methods used to evaluate these patterns. Chapter five discussed the classification of data, methods and mathematical equations used, as well as the method of extrapolating and building the decision tree and extracting the basic rules from the decision tree. In addition, some related algorithms, such as the sequencing algorithm, the genetic algorithm and the fuzzy logic algorithm. Chapter six concentrated on clustering analysis including identification and the application of clustering analysis methods, as well as the methods of fragmentation and structuring. In addition, explained various methods of statistical information network. The main feature of this book that it has set of important applications for each chapter was supported by many examples and many important questions for each subject. What distinguishes this manuscript is the lack of Arabic library for this type of books. We offer to the reader this modest manuscript, which has been prepared in a way that fits with the subject that was reviewed in its theoretical and practical aspects and thus we have achieved part of our mission in delivering science and knowledge to the reader.

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Diversity in Hospitality Industry

Diversity in Hospitality Industry provides readers with a comprehensive understanding of the ways in which people differ including race, sex, age, mental and physical ability, appearance, religion, sexual orientation and how these differences can influence Hospitality Industry. It provides strategies for managing diversity in work and hospitality environments, an overview of diversity training that can be implemented in the workplace, and outlines legal issues related to diversity. Grounded in research and theory, this user-friendly book emphasizes the practical applications of research findings. Its clear discussions and logical connections among ideas helps readers understand the managerial implications of fostering and sustaining a diverse workforce. The idea of this book came to provide the Arabic library with this humble effort as contribution in the diversity management field generally, and hospitality industry specifically. To achieve the goals of this book, it has been divided into twenty chapters. Those chapters include several topics such as, the diversity definition, Diversity in hospitality industry, Culture diversity and organization change in hospitality organizations, Managing of diversity, Diversity programs, Diversity training, The most successful strategies in hospitality industry, The best diversity initiatives and practices, workforce immigration and its role in diversity, Women and diversity, Religion diversity in workplace, Diversity Suppliers in hospitality industry, Future trends in diversity, Case studies for some of the best hospitality companies and most challenging issues in managing diversity in hospitality industry. The books goal is to be used as a beneficial source for students, managers and employees in the hospitality industry in Middle East. In addition, this book can be a useful textbook for hospitality and tourism departments in colleges and institutions.

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Human Resources Management in the Hospitality Industry

Human resources management is one of the most significant, effective, and required operations for the success of business organizations generally, and hospitality organizations specifically in long and short terms. Human resources management is very valuable, if we take the continuous, serious global competition into consideration. Specialists argue that all organizations now-a-days need creative workers, maintain, manage, and train its human resources continuously, and increase their efficiency in order to compete in the global competition. The ability of recruiting and maintaining skills regards the improving of productivity has become a priority in the business field. According to several studies, organizations that have unique and effective system in human resources management are superior in organizing and productivity, unlike other organizations that do not have that feature. Hospitality industry is one of the major industries in the world, and there is no substitute for it that involves direct contact, which means a direct relation between the guest and the employee. Effective managers in hospitality industry realize that a dissatisfied employee often makes a dissatisfied guest. Therefore, managements aim to increase the job satisfaction of their employees through increasing equal and fair compensation, thus there will be a positive reflection in the quality of serving the guests and customers through employees’ performance. The idea of this book came to provide the Arabic library with this humble effort, and also as contribution in the human resources management field generally, and hospitality industry specifically. To achieve the goals of this book, it has been divided into sixteen chapters. Those chapters include several topics such as, the industry characteristics, human resource planning, recruiting and attracting employees, selection and hiring, orientation, training, motivation, compensation and fringe benefits, performance appraisal, productivity, employee’s Turnover, empowerment, appearance guidelines, rules of conduct, and most challenging issues in managing human resources in hospitality industry. The author hopes that he succeeded in writing this book. He also hopes it can be used as a beneficial source for students, and managers and employees in this field in Middle East. In addition, this book can be a useful textbook for hospitality and tourism departments in colleges and institutions.

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The Menu: Planning, Designing, Marketing, Supervising and Making Decisions

The activity of restaurants is an important part of the components of the travel and tourism industry for many reasons. Individuals go to restaurants to satisfy the various needs and requirements. Eating is a need for life (a biological) and is provided by the restaurant. So, restaurants and employees meet the multiple human needs. In addition to providing food, there are social needs for individuals to obtain when they attend restaurants, such as comfort and entertainment. The food services is not limited to restaurants, but also include catering services in aviation, military, schools, colleges, hospitals, and factories. In the open market and intense competition and to ensure quality through total quality management, restaurants highlight the importance of focusing on the menus and its rely on other tools, such as recipe food and portion size, as tools to identify the criteria that will contribute to quality control and the relative continuously of cost, and thus achieving success.
In order for restaurants to achieve their main objectives, particularly the success and continuation in the market through the achievement of profitability and customer satisfaction, they must exercise their functions scientifically and prudently. As any sub system of administrative systems, the management of menu is essential part of this type of facilities.
The menu is an essential tool for sales and is essential for the development of production plans. The formulation and preparedness of a menu depends on the art of selection of menu food based on a deliberate basis. The menu also affect the cost borne by the restaurant’s owner in many aspects, who depends heavily on it in both the purchase, receive, storage, preparation, wages and salaries, food cost and service. The failure of any aspect of these activities can adversely affect sales.

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Human Resources In Restaurant

The study of management of Food and Beverage is important for workers in this sector. It is an exciting study and is similar to the fertile land, in terms of study, scrutiny and analysis. The experience in the restaurant industry means a lot. It is a wealth of ongoing training for existing or new employees in the industry. It also provides many and varied opportunities, such as food preparation, managing banquets, public relations, accounting, executive functions, etc.
As it is known, hospitality industry is one of the largest industries in the world and employs approximately 70 million people, and there is no other industry of direct contact, as is the case in this industry in direct relationship between the guest and the employee, and especially those in lower-level jobs.
This industry is also distinguished by its human resources, ranging from lower levels (jobs) to the higher levels, for example specific supervision work and the executive/ administrative jobs).

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