Introduction to Management in the Hospitality Industry

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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  • Publisher: John Wiley & Sons Ltd
  • Format: Hardback | 752 pages
  • Dimensions: 196mm x 234mm x 33mm | 1,383g
  • Publication date: 3 November 2011
  • Publication City/Country: Chichester
  • ISBN 10: 0470399740
  • ISBN 13: 9780470399743
  • Edition: 10, Revised
  • Edition statement: 10th Revised edition
  • Illustrations note: col. ill
  • Sales rank: 1,291,965

Product description

Readers 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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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