Introduction to Hospitality Management
For courses in Introduction to Hotel and Motel Management and Introduction to the Hospitality Industry.Designed for tomorrow's hospitality management professionals, this text is a comprehensive tour of the fascinating and challenging fields of the hospitality industry: travel and tourism, lodging, foodservice, meetings, conventions and expositions, leisure and recreation. Through stories and examples, students are exposed to-and encouraged to develop an appreciation for-the diverse segments of and career opportunities in the hospitality industry. This new text is an adaptation of the author's earlier title, Introduction to Hospitality, Third Edition, and all new features and revisions are based on instructor and student feedback.
- Hardback | 800 pages
- 208.3 x 264.2 x 36.1mm | 1,605.73g
- 12 Jun 2003
- Pearson Education (US)
- United States
- Illustrations (some col.)
"The strength of this text is its coherent, direct and straightforward style. I actually enjoyed reading it," - William H. Weber, Johnson & Wales University, Charleston"...offers an insightful and comprehensive look at the industry as a whole. Students are exposed to the big picture," - Eva Smith, Spartanburg Technical College"This book has a great variety of ways that students can test/apply their knowledge, whether is is by case study, review questions, internet exercises, vocabulary or the 'apply your knowledge' sections," - Jane Boyland, Johnson & Wales University"It is the most up to date book on or will be on the market." - John M. Courtney, Johnson County Community College
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. 15. Planning. 16. Organizing. 17. Communication and Decision Making. 18. Motivation. 19. Control. 20. Hospitality Industry Technology (HIT).
About John R. Walker
Dr. John R. Walker is the Marshall 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. He is the author of Introduction to Hospitality, published by Prentice Hall. 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). He is married to Josielyn Teres, and they are expecting twins in June.