Introduction to Management in the Hospitality Industry
John Wiley & Sons Inc (Verlag)
978-0-471-25203-0 (ISBN)
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Hospitality management spans all aspects of the hotel, foodservice, restaurant, and travel and tourism businesses, including operations, marketing and sales. This is an introductory textbook for those studying hospitality management, the book incorporates the data and trends that the author has gathered in his interviews with hospitality industry professionals. It provides a comprehensive treatment of the industry and includes learning objectives, summaries, review questions, key terms and concepts. It contains an international chapter, and real-world experiences.
TOM POWERS, widely recognized for his pioneering work in hospitality education, is Professor Emeritus at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada. CLAYTON W. BARROWS is Associate Professor at the School of Hotel, Restaurant & Tourism Administration at the University of New Orleans in Louisiana.
PERSPECTIVES ON CAREERS IN HOSPITALITY; The Hospitality Industry and You; Forces for Growth and Change in the Hospitality Industry; FOOD SERVICE; The Restaurant Business; Restaurant Operations; Restaurant Industry Organization: Chain, Independent, or Franchise; Competitive Forces in Food Service; Issues Facing Food Service; Institutions and Institutional Food Service; LODGING; Lodging: Meeting Guest Needs; Hotel and Motel Operations; Forces Shaping the Hotel Business; Competition in the Lodging Business; TRAVEL, TOURISM, AND THE HOSPITALITY INDUSTRY; Tourism: Front and Center; Destinations: Tourism Generators; MANAGEMENT IN THE HOSPITALITY INDUSTRY; Management: A New Way of Thinking; Planning in Hospitality Management; Organizing in Hospitality Management; Staffing: Human Resource Management in Hospitality Management; Control in Hospitality Management; Leadership and Directing in Hospitality Management; HOSPITALITY: A SERVICE INDUSTRY; The Role of Service in the Hospitality Industry; Summary; Key Words and Concepts; Review Questions; Internet Exercises; Notes; Index.
| Erscheint lt. Verlag | 16.3.1999 |
|---|---|
| Zusatzinfo | Illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 191 x 240 mm |
| Gewicht | 1276 g |
| Einbandart | gebunden |
| Themenwelt | Reisen ► Hotel- / Restaurantführer |
| Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management | |
| ISBN-10 | 0-471-25203-4 / 0471252034 |
| ISBN-13 | 978-0-471-25203-0 / 9780471252030 |
| Zustand | Neuware |
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