Introduction to Hospitality

Introduction to Hospitality

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For undergraduate introductory courses in Hospitality, such as Introduction to Hospitality, Introduction to Hospitality and Tourism, and Introduction to Hotel and Restaurant Management. Tomorrow's managers are off to a strong start with this best-selling comprehensive tour through the fascinating and challenging related fields in the hospitality industry. Written in an upbeat style by an author with substantial industry experience--and supported by one of the most complete instructional packages of its kind--this full-color edition offers an enlightening overview of the industry's many facets--from a welcoming tour of the hospitality industry to tourism, lodging, restaurants, managed services, beverages, conventions and meeting, leisure/recreation, plus examines gaming entertainment, marketing and human resources, leadership and more

Product details

  • Hardback | 624 pages
  • 203.2 x 256.5 x 27.9mm | 1,247.39g
  • Pearson Education Limited
  • Prentice-Hall
  • Harlow, United Kingdom
  • English
  • Revised
  • 3rd Revised edition
  • 0130336602
  • 9780130336606

Review quote

"I've reviewed them all with my students and this is by far the best Intro book and it just got better." -- Ken Crocker, Bowling Green State University "Students like the "real world" examples and career advice." -- Margaret Steiskal, Columbus State Community College "The many personalities, companies, and facilities featured are excellent examples of what this industry can and does provide for the patrons they serve and for the opportunities and careers that are waiting for graduates." -- M.J. Linney, El Paso Community College "The 'Trends' segment of each chapter is a great look into the future on that particular subject matter..." -- Donna Albano, Atlantic Cape Community College "John's text is not only the best but it comes with the best instructional support materials..." -- Jay Schrock, San Francisco State Universityshow more

Back cover copy

"Endorsed by educators, students, and industry professionals" This popular and leading text is designed for the introductory course in Hospitality. Written in a lively and engaging style, by a former industry professional, the text involves readers and invites them to share the enthusiasm for hospitality. The third edition offers a comprehensive tour of the fascinating areas of hospitality--service, tourism, hotels, restaurants, managed services; beverages, gaming entertainment, meetings, conventions and expositions, marketing and human resources, leisure and recreation, and leadership and management. Key features include: An exciting new first chapter introducing students to the world of hospitalityCareer information describing a variety of opportunities within the industryPersonal and corporate filesContributing authors offer their expertiseWebsites and Internet exercises linked to each chapter's materialMore SCANS related critical thinking review questionsTrends, Issues, and Challenges take us directly into the new millenniumExtensive supplement packageshow more

About John R. Walker

Dr. John R. Walker is professor and director of the Hotel, Restaurant and Tourism Management Program at the Alliant International University in San Diego, California. John's fifteen years of industry experience includes management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant rooms division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies. For the past twenty years he has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in The Cornell Hotel Restaurant Administration Quarterly and The Hospitality Educators Journal. John is an editorial advisory board member for Progress in Tourism and Hospitality Research, published by John Wiley & Sons. John is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator and a certified Foodservice Management Professional (FMP).show more

Table of contents

1. Introduction. 2. Tourism. 3. The Hotel Business: Development and Classification. 4. Hotel and Rooms Division Operation. 5. Hotel Operations: Food and Beverage Division. 6. The Culinary Arts and Restaurant Business: Development and Classification. 7. Restaurant Operations. 8. Managed Services. 9. Beverages. 10. Recreation and Leisure. 11. The Gaming Entertainment Industry. 12. Meetings, Conventions, and Expositions. 13. Marketing, Human Resources, and Culture. 14. Leadership and Management. Glossary. more

Rating details

53 ratings
3.96 out of 5 stars
5 42% (22)
4 34% (18)
3 11% (6)
2 6% (3)
1 8% (4)
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