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    Introduction to Management in the Hospitality Industry (Hardback) By (author) Clayton W. Barrows, By (author) Tom Powers, By (author) Dennis R. Reynolds

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    DescriptionReaders seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, 10 th Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry.

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  • Full bibliographic data for Introduction to Management in the Hospitality Industry

    Introduction to Management in the Hospitality Industry
    Authors and contributors
    By (author) Clayton W. Barrows, By (author) Tom Powers, By (author) Dennis R. Reynolds
    Physical properties
    Format: Hardback
    Number of pages: 752
    Width: 196 mm
    Height: 234 mm
    Thickness: 33 mm
    Weight: 1,383 g
    ISBN 13: 9780470399743
    ISBN 10: 0470399740

    B&T Book Type: NF
    BIC E4L: TRV
    Nielsen BookScan Product Class 3: S4.0T
    BIC subject category V2: KJM
    B&T Modifier: Region of Publication: 01
    BIC subject category V2: KNSH
    B&T Modifier: Academic Level: 01
    B&T General Subject: 180
    Warengruppen-Systematik des deutschen Buchhandels: 17850
    Ingram Subject Code: BE
    BIC subject category V2: TTVC
    Libri: I-BE
    B&T Modifier: Text Format: 06
    B&T Merchandise Category: STX
    BISAC V2.8: BUS081000
    DC22: 647.94/068
    B&T Approval Code: A48904000
    BISAC V2.8: BUS041000
    DC22: 647.94068
    LC subject heading: ,
    LC classification: TX911.3.M27 P68 2012
    LC subject heading: ,
    Thema V1.0: KJM, KNS
    10, Revised
    Edition statement
    10th Revised edition
    Illustrations note
    col. ill
    John Wiley and Sons Ltd
    Imprint name
    John Wiley & Sons Ltd
    Publication date
    03 November 2011
    Publication City/Country
    Table of contents
    Part 1. Perspectives on careers in hospitality 1 Chapter 1. The hospitality industry and you 3 Chapter 2. Forces affecting growth and change in the hospitality industry 33 Part 2. Food service 61 Chapter 3. The restaurant business 63 Chapter 4. Restaurant operations 103 Chapter 5. Restaurant industry organization : chain, independent, or franchise? 127 Chapter 6. Competitive forces in food service 159 Chapter 7. Issues facing food service 183 Chapter 8. On-site food service 213 Part 3. Lodging 255 Chapter 9. Lodging : meeting guest needs 257 Chapter 10. Hotel and lodging operations 293 Chapter 11. Forces shaping the hotel business 333 Chapter 12. Competition in the lodging business 367 Part 4. Travel and tourism 405 Chapter 13. Tourism : front and center 407 Chapter 14. Destinations : tourism generators 437 Part 5. Management in the hospitality industry 483 Chapter 15. Management : a new way of thinking 485 Chapter 16. Planning in hospitality management 511 Chapter 17. Organizing in hospitality management 533 Chapter 18. Staffing : human-resources management in hospitality management 557 Chapter 19. Control in hospitality management 587 Chapter 20. Leadership and directing in hospitality management 605 Part 6. Hospitality as a service industry 627 Chapter 21. The role of service in the hospitality industry 629