Introduction to Management in the Hospitality Industry: Study Guide

Introduction to Management in the Hospitality Industry: Study Guide

Paperback

By (author) Clayton W. Barrows, By (author) Tom Powers, By (author) Dennis R. Reynolds

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  • Publisher: John Wiley & Sons Inc
  • Format: Paperback | 220 pages
  • Dimensions: 210mm x 270mm x 16mm | 499g
  • Publication date: 15 March 2011
  • Publication City/Country: New York
  • ISBN 10: 1118004604
  • ISBN 13: 9781118004609
  • Edition: 10
  • Edition statement: 10th Study Guide ed.
  • Sales rank: 663,280

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

Chapter 1: The Hospitality Industry and You Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry Chapter 3: The Restaurant Business Chapter 4: Restaurant Operations Chapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise? Chapter 6: Competitive Forces in Food Service Chapter 7: On-Site Food Service Chapter 8: Issues Facing Food Service Chapter 9: Lodging: Meeting Guest Needs Chapter 10: Hotel and Lodging Operations Chapter 11: Forces Shaping the Hotel Business Chapter 12: Competition in the Lodging Business Chapter 13: Tourism: Front and Center Chapter 14: Destinations: Tourism Generators Chapter 15: Management: A New Way of Thinking Chapter 16: Planning in Hospitality Management Chapter 17: Organizing in Hospitality Management Chapter 18: Staffing: Human-Resources Management in Hospitality Management Chapter 19: Control in Hospitality Management Chapter 20: Leadership and Directing in Hospitality Management Chapter 21: The Role of Service in the Hospitality Industry