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AiMS
Books Published
OPERATIONS MANAGEMENT IN A HOTEL RESTAURANT BUSINESS P650
2020 edition by Amelia S. Roldan & Marian Roldan Santos
This book reveals the secrets of running an efficient and profitable hotel, resort, canteen, restaurant/catering business. It provides
practical principles and techniques of rational, cost-efficient management applied to the hospitality industry, with detailed text,
illustrative examples, tools and forms for sales forecasting, budgeting, sales analysis, marketing, menu planning, costing and pricing,
cash and cost control, monitoring and inspection, performance management.
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The author, in her capacity as tourism consultant for more than 30 years shares in this book the tools and strategies that she has been
using in her consultancy work, working closely with clients in setting up their food business/and hotel and in trouble shooting their
operational problems.. There are also diagnostic exercises for industry practitioners for them to objectively assess their own practices
against the management model. Also included in each chapter are case studies, self assessment tools and work sheets for skills practice.
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This book is an Ideal reference for managers and operators of hospitality establishments like hotels and restaurants. It is also an ideal
reference or textbook for higher management subjects like Bar & Beverage Management, Operations Management. Strategic Management
and Quality Management.
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There are 6 chapters in this book with chapter1 providing a framework for building a healthy organizational climate, chapter 2 gives an overview of management functions as applied to the hospitality industry, chapter 3 touches on product development, sales and marketing; chapter 4 presents the elements, tools and policies for controlling cost and maximizing profit, chapter 5 provides guidelines in organizing the work and managing work performance and chapter 6 deals with techniques of leadership and monitoring work performance.
FOOD SERVICE AND BARTENDING 2021 ed P500
This book focuses on service delivery standards and procedures for restaurants, bars, banquets, catering and room service. Each chapter
covers details on the organization of the service brigade, tools and equipment and their proper usage, preparations for service, order
taking, service standards, and procedures.
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The learning modules cover lessons on TESDA FOOD AND BEVERAGE SERVICES NCII and Bartending NC II.
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The book is an ideal reference for trainees who are being prepared for a competency test and for TESDA National certificate (NCII). Written
and practical test materials are also provided at the end of each chapter, serving as a tool for self-check and competency assessment. The
texts are enriched with graphics and illustrative examples in a real industry setting, making it easier to understand, even for beginners in
Food Service.
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The book is quite easy to understand even for Beginners inasmuch as the language is very simple and the text made use of illustrative
examples and graphics to make it easier for the reader to visualize and understand the given procedures.
BECOMING a WINNER - Revised ed. P500
A Workbook on Personality Development, Values Formation and Character Building
by Amelia S. Roldan
Designed for:
*Students and professionals on a journey to self discovery and self improvement; in search for ways to succeed in overcoming the
challenges of their career and the struggles of daily living;
​​ *For any individual who wants to find the secrets of a successful career and a happy, peaceful and meaningful existence.
*For teachers and formation facilitators who are looking for instructional materials on human formation and personality development.
This book is an ideal personal guide or instructional material for behavioral change, particularly in the area of personality development
and values formation. It provides a framework on the dynamics of personality change and values formation, tools and exercises for
self-assessment, self-discovery and self-realization. It also contains programmed exercises designed to help students and professionals in
overcoming their personality handicaps, in realigning their value system and career direction, in searching for a meaningful and peaceful
existence and in attaining their personal goals. For this latest edition, the authors added 2 chapters – one on Effective Communications
skills and the other one on Building Customer Goodwill (Customer Relations). The last two chapters focused on skills in building the goodwill of internal and external customers and clients, with practical illustrative examples and phraseologies in handling customer concerns and complaints and in coping with difficult customers.
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The dynamics of formation and empowerment that are utilized in this book follow an experiential approach to facilitate self-awareness and change. Diagnostic tests, structured learning exercises and reflection guides are programmed to attain the learning objectives. To guide teachers in extracting insights and learnings from the activities, the author has provided guide questions. Space is also provided for students to write down the results of their diagnostic tests, reflections, insights, and realizations as well as their resolutions and action plans.
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While other books on human formation focused on theories for understanding human behavior, this book is more focused on the direct application of the theory in facilitating self-discovery and change among the students.
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To be an effective material for personal empowerment, every student needs to have a copy of the book inasmuch as they will use it as journal for writing the results of their self-discovery and self-realizations, insights, action plans and progress as they proceed to their journey towards becoming a winning personality.
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The authors are willing to give free facilitators training for teachers who intend to use the book as textbook. She can be contacted in the given contact numbers.
HOUSEKEEPING MANAGEMENT 2021 edition P500
By Amelia S Roldan and Amelia M. C respo
Ideal reference or textbook on Lodging Operations (CHED curriculum) and for TESDA Housekeeping NC II with materials for competency
assessment, including performance criteria.
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This book sets guidelines for efficient and quality housekeeping. Learning inputs are in line with the core competencies covered in TESDA
Training Regulations for Housekeeping NC II with topics like Providing Housekeeping Services to guests, Cleaning and Preparing Rooms
for incoming guests, Cleaning Public Areas, Linen and Laundry Service, Dealing with Intoxicated Guests, and Handling Guest Concerns.
Aside from basic housekeeping procedures, the book provides lessons on Housekeeping Management touching on the functions of a
housekeeping manager, preparing a housekeeping budget, organizing the housekeeping job, monitoring and inspection, prevention of
losses and pilferages, and control measures in ordering, receiving, storage, issuance and inventory of housekeeping supplies and
equipment.
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Learning inputs are based on industry standards and were developed out of the authors’ long exposure in housekeeping operations in several
5 star hotels, supplemented by references from American Hotel and Motel Association and other reliable sources.
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Recommended as textbook for Lodging Operations under new CHED curriculum and also as textbook for TESDA Housekeeping NC II.
INTRODUCTION TO COMMERCIAL COOKERY 2019 ed P700
(Kitchen Essentials and Basic Food Preparation)
by Amelia Roldan and Chef Ben Casabon
This book is designed for beginners in commercial cookery. It provides learning materials and guidelines in
1) Setting up the kitchen,
2) Kitchen tools and equipment and their proper usage, proper cleaning and storage
3) HACCP & Food Safety
4) Basic Cooking Methods
5) Cold Dishes – Appetizers, salads and sandwiches
6) Stocks, Soup and Sauces
7) Vegetable Dishes
8) Seafoods
9) Poultry & Game
10) Meat Dishes
11) Pasta & Cereals
12) Dessert and
13) Meal Planning, Recipe Preparation & Packaging. Chapters 5-12 provide detailed guidelines and procedures in mise-en-place preparation, cooking methods,
presentation and storage of the dish. Sample recipes are also provided. The book is rich in graphics and illustrations and covers all the core competencies outlined in
TESDA”s Commercial Cookery and CHED curriculum on Kitchen Essentials and Food Preparation. It is output based, with specific learning objectives and tools for
assessment of competencies, together with performance criteria.
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Ideal textbook for the subject: Kitchen Essentials and Basic Food Preparation
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Also can be used as textbook on Commercial, Cookery NC II TESDA. It likewise serves as an ideal guide and reference for any beginner in commercial cookery
COST & MATERIALS MANAGEMENT IN THE FOOD INDUSTRY P450
revised edition By Amelia S. Roldan
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This book contains the secrets for controlling cost, losses and pilferages so that the food business can generate the expected profit. It
provides control tools, measures and procedures for all phases of food service operations – from budget preparation, menu planning,
ordering, purchasing, warehousing, production, sales and service. It also exhaustively touches on stock inventory, cash management,
income audit, cashiering, reporting and documentation of sales and expenses, and other related aspects of operations management.
The topics discussed are made easier to understand since they are fully illustrated with examples, supplemented by sample forms and
tools relevant to the topics being discussed. Each section also contains activities for workshops and skills practice. Worksheets and
templates are available for readers to write their answers to the workshop problems,
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The principles and strategies outlined in this book have been tested and proven to produce results. The author has used them in rescuing
some of her client companies, enabling them to bring down their cost and increase their profit, track down losses and anomalies, reduce
waste, increase efficiency, and most of all, instill corporate discipline.
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This is an ideal workbook for Food and Beverage Cost Control under the new CHED curriculum for HRM.Also an ideal reference material for Operations Management
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Answers to the worksheets can be sent to the buyer upon request. contact seller via chat, Free online consulting with buyers who opt to use the book as textbook.
FOOD & BEVERAGE SERVICE & CUSTOMER RELATIONS REVISED EDITION P500
By Amelia Roldan, Benito Edica & Marian Joyce R. Santos
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The book provides the fundamentals in the delivery of professional food and beverage service in a restaurant, room service and banquets.
It presents procedures and learning materials that are in line with ASEAN standards as well as food safety and hygiene. The contents include
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CHAPTER 1 - RESTAURANT SERVICE with lessons on Preparing for Service, Mise-en place and Set up, Delivery of Table service and Closing the
Restaurant
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CHAPTER 2 - PROMOTING FOOD & BEVERAGES with lessons on Product knowledge, Suggestive Selling and Up-selling techniques, with
scripted dialogue and illustrations
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CHAPTER 3 - HOTEL ROOM SERVICE include lessons on Preparations for Room service; Taking, Assembling and Serving room service orders,
Clearing procedures and Bill Settlement
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CHAPTER 4 – BANQUET SERVICE - Booking Procedures, Preparing for Service, Set up and Mise-en-place, delivery of banquet service, closing the function and clearing
procedures and the last one –
CHAPTER 5 - is CUSTOMER RELATIONS - touches on handling guest concerns and complaints, detailed techniques in building customer goodwill, in dealing with difficult
customers and in responding to customer needs to sustain their customer satisfaction
The learning modules cover the CORE COMPETENCIES under the TESDA Regulations on FOOD AND BEVERAGE SERVICES NC II, making it an ideal textbook for trainees who are being prepared for a competency test and for TESDA certification. Written and practical test materials are also provided at the end of each chapter, serving as a tool for self-check and competency assessment. The texts are enriched with graphics, phraseologies and illustrative examples in a real industry setting, making it easier to understand, even for beginners in Food Service.
EFFECTIVE MANAGEMENT & SUPERVION IN THE FOOD SERVICE INDUSTRY 2018 Ed Price: P450
(a workbook for Operations Management in Food Service)
By Amelia S. Roldan
This book is intended to equip Food Outlet and Banquet Managers and Supervisors with the knowledge and skills that are needed to
enable them to plan, organize, oversee and manage the operations in a food outlet, room service and banquets, ensuring that the
delivery of service is done in a cost-efficient manner, in line with prescribed standards and to the maximum satisfaction of customers.
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Chapter l - provides understanding of management concepts, supervisory functions and key result areas;
Chapter 2 - focuses on becoming an effective leader in terms of motivating employees, in monitoring and overseeing work performance
and in overseeing the flow of service such that expected results are achieved.
Chapter 3 - focuses on organizing the work in a manner that will ensure maximum efficiency. It also touches on the use of performance
management techniques, in developing employees, and in dealing with performance deficiencies.
Chapter 4 - the last chapter provides guidelines for banquet managers and supervisors in overseeing banquet operations such that event requirements are fully satisfied and customer satisfaction is attained.
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Each chapter ends with self-check and practical test to assess the extent of learning and application of skills, guided by a set of performance criteria.
INTRODUCTION TO HOTEL & FRONT OFFICE OPERATIONS -2019 ed Price: P400
By AMELIA S. ROLDAN
This book introduces beginners into the Hotel and Front Office Operations. It touches on the classification of hotels and resorts, types of
guest rooms, hotel products, services and facilities, hotel grading system, and accreditation requirements in the Philippines. It also presents
detailed Front Office procedures particularly in Handling Room Reservations, Registration of Guests, Bell Service, Concierge Services, Front
Office Cashiering, Telephone Exchange, Room Sales, Hotel Safety and Security. The book also provides illustrations, examples as well as
sample forms and materials relevant to the application of Front Office Procedures. It was reviewed and edited by the late Erlinda Ilano, a
seasoned hotel manager who designed and managed Front Office, Sales and Reservations Procedures for Hotel Nikko and several other
hotels and resorts that she served.
OPERATING & MANAGING A HOTEL & RESTAURANT BUSINESS 2016 P500
By Amelia S Roldan
This book equips owners and managers of hotels and restaurants with the tools and techniques in running an efficient and profitable hotel,
resort, canteen, restaurant/catering business. It provides practical principles and techniques of rational, cost-efficient management applied
to the hospitality industry, with detailed text, illustrative examples, tools and forms for sales forecasting, budgeting, sales analysis, marketing,
menu planning, costing and pricing, cash and cost control, monitoring and inspection, performance management and human resource
development, leadership, and motivation. The given examples and illustrations are based on the existing practices of some successful
hospitality establishments. The author cited some corporate practices that worked well for some companies. There Are also diagnostic
exercises for industry practitioners for them to objectively assess their own practices against the management model. Also included in each
chapter are case studies, self-assessment tools, and worksheets for skills practice.
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Ideal reference for higher management subjects like Bar & Beverage Management, and Operations Management.
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The book contains 9 chapters namely 1) Creating a Favorable Organization climate 2) Overview of Management 3) Planning and Troubleshooting Operational Problems 4) Planning and Designing Menus and Banquet Packages with lessons on recipe costing and pricing 5) Organizing the work with procedures on establishing an organizational chart, work procedures, performance standards and monitoring forms 6) Monitoring, Leading and Directing 7) Controlling and Improving Work Performance 8) Cost Control in Food Service Operations with lessons on controlling over food cost, inventory and tracking of losses, storage and purchasing controls, sales audit and controls in sales and cashiering The last chapter provides lessons on how to start a hospitality business. Sample control forms, tools and illustrative materials are also provided.
About the Authors
Amelia Samson Roldan
Primary author of all the books published by the company.
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Ms. Roldan is a seasoned hotelier who has been involved in hotel and food service training and consultany for more than 30 years. She started her
hotel career at Hotel Nikko Manila Garden (now Dusit Hotel) as a Training Manager. Other than in-house training, she administered the Hotel Nikko
Training Center that offered public seminars on all aspects of hotel and food service operations. She was also behind the preparation of the
Operations Manual for the different departments in the hotel. After her hotel job, she sets up her own book publishing ,training and consultancy
firm. - AIMS SKILLS & SYSTEMS UPGRADING SERVICES CO.
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As trainer - consultant, Ms. Amy worked in tandem with seasoned hoteliers for the set up of hotel and food management systems and for
troubleshooting operational problems of more than 100 clients of her comany, including commi-operated food chain, hotels, and resorts.
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Ms. Roldan had done a series of training for many industrial, commercial, and tourism establishments, government, and non-government organizations on Corporate Planning , Food Service, and Customer Service. Guest Relations, Management and Supervisory Development, Behavioural Programs, Opeerations, Cost Management, and other related areas. As of date, she has published eleven books on Hospitality Services and Management. These books are currently selling online at Lazada and leading book stores in the Philippines. She is one of the accredited trainer-consultants of the Department of Tourism and is part of the training team that conducted training to hospitality establishments in several regions of the Philippines, under DOT's Tourism Industry Skills Program (TISP).
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Amy is a cum laude graduate with a Bachelor of Arts degree from the University of Santo Tomas. She also holds a master's degree in behavioral science. She has participated in a series of management and technical training on hotel operations, food service, and human resources development, both in the Philippines and Europe.
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Benito (Benny) T. Edica
Co-author - Food Service & Bartending Book
- Food Service & Customer Relations
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Mr. Edica is a food and beverage and beverage expert with more than 30 years of experience in the Food Service Industry.. He is one o the DOT
(Dept. of Tourism) accreddited trainers on food services, bartending, bar service and food service management. Since year 2000 he has been part
of the training team that conducts series of Training for tourism establishments in 13 regions of the Philippines under DOT's Tourism Industry Skills
Program.
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Benny started his hotel career as Banquet Waiter, to a Captain Waiter. Then as a Room Service and Outlet Supervisor and finally as Banquet Service Manager of Hotel Nikko Manila Garden (now Dusit Hotel)f. For serveral years, Benny was chosen to represent the hotel in various Skills Olympics in the Chef's on Parade and he garnered several awards, giving honor to his com;pany. He was also one of the organizers and judges in the Skills Olympics organized by the Hotel and Restaurant Association of the Philippines as well as the Department of Tourism.
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After serving the hotel for 20 years, Benny sets up his own firm, the Seels Hoteliers Consutancy and Manpower Services. He sits in the board as company President. Likewise, he services several schools, hotels and food chain as Resource Consultant for their in-house Training. He is also one of the consultants of AIMS SKILLS UPGRADING SERVICES in the set up of food service outlets and in systems upgrading for their client comp;anies.
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Marian Joyce Roldan Santos (Joy)
Co-author of book Becoming a Winner and Operations Management
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Joy is a living example of a self-made winner with humble beginnings as a phonebanker at the Bank of the Philippine Islands. With exemplary
performance, she was promoted as phone banking officer to Total Quality Service Manager of the same bank. Marian also prides in being a
recipient of various awards such as Outstanding Phonebanker, and Top Team Sales Performer. From BPi, Marian joined the management team
of Philippine National Bank, working as Senior Mnager of the Customer Service Department. Both at BPI and PNB, Marian underwent intensive
training on bank operations and customer service. She later became one of the leading trainers for bank officers and staff. Her job in the two
banks extensively dealt with customer relations. Being the manager for customer service, she served as negotiator and trouble shooter, handling
customer concerns and complaints, dealing with all types of customers, mostly the dificult ones. In this book, she shares her knowledge and
experience on customer service and peformance management. Joy is a B.S. Psychology graduate of De La Salle University.
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Amelia (Emily) Malapitan Crespo
Co-author - Housekeeping Management
Emily can be considered one of the most seasoned housekeeping consultants in the hotel industry in the Philippines. She started her housekeeping
career at Hotel Nikko Manila Garden (now Dusit Hotel) initially as Floor Supervisor, then as Chief of the Laundry Department, Head of the Mini Bar
Operations and finally as Assistant Exexutive Housekeeper. For several years, she handled the Housekeeping Training of Hotel staff as well as
participants in public seminars at the Hotel Nikko Training Center.
After working at Hotel Nikko for 19 years, Emily served as a Retainer - Consultant on housekeeping and rooms management in several hotels and resorts like Apo View Hotel (Davao City), El Nido Island Resorts, Miramar Hotel, Century Hotel (Pampanga), Villa Josedinno and several others. As consultant, she has set up systems and procedures for Cost-efficient Housekeeping among her client hotels. For several occasions, Emily was also tapped to administer trade tests and techinical training for overseass workeres and caregivers, HRM teachers and Housekeeping administrators.
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Rolando (Rolly) Dela Cruz
Co-author - Food Service & Bartending Book
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Rolly is also a hotelier with beginnings at Hotel Nikko Manila Garden. He started as Barboy, then given successive promotions, from a
Bar Captain to a Supervisor and finally as Bar Manager. As Bar Administrator, he was intensively involved in the preparation of drink
recipes, concoction of drink of the month, design of marketing strategies and supervision of five bar outlets of the hotel. He also
represented the hotel in various competitions, garnering top awards. Mr. Dela Cruz is also often tapped by many schools and
establishments as judge for Skills Olympics and as Trainor on Bartending and Bar Management.
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He is one of the DOT (Dept. of Tourism) accredited trainers on food services, bartending, bar service and food service management.
Since year 2000 he has been part of the training team that conducts series of Training for tourism establishments in 13 regions of the Philippines under DOT's Tourism Industry Skills Program.
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Chef Benjamin (Ben) Casabon
Co-author of Introduction to Commercial Cookery
Chef Ben is one of the most in-demand trainer-consultants on culinary operations, with more then 30 years culinary experience. Rising
from the ranks, he became a Sous Chef of Silahis International Hotel and also Manila Peninsula Hotel. Then he joined Puerto Azul
Resort as Chef-F&B Manager. Chef Ben was also once connected with Century Park Hotel and Manila Midtouwn Hotel as Sous Chef.
With his culinary expertise, he became a favorite judge and coach in various culinary skills competition. He is now one of our lead
trainer-consultant on culinary pograms. He also conducts training and competency assessment for the Department of Tourism, TESDA
and HRM schools and has also been doing a series of consultancy to several food chain and hotels.
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Chef Ben is also one of the accredited trainers of the Department of Tourism and TESDA
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