Check-In; Check Out / Edition 8

Check-In; Check Out / Edition 8

by Gary K. Vallen, Jerome J. Vallen
     
 

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ISBN-10: 0132059673

ISBN-13: 9780132059671

Pub. Date: 04/10/2008

Publisher: Prentice Hall

With this 8th Edition, some 30-plus years of continuous publication, Check-In Check-Out proves once again its enduring contribution to the field of lodging management.

The authors, a father and son team, bring industry and academic experience to create a work that both students and professional hoteliers seek out. The text is current even as

Overview

With this 8th Edition, some 30-plus years of continuous publication, Check-In Check-Out proves once again its enduring contribution to the field of lodging management.

The authors, a father and son team, bring industry and academic experience to create a work that both students and professional hoteliers seek out. The text is current even as it anticipates upcoming changes. It is accurate even as it describes the latest industry innovations.

Among the many changes features in this latest revision is this sample:

  • Enhanced discussion on the “perfect fill”
  • Five hundred plus glossary entries
  • Importance of brands and branding
  • Incidents (small case studies) at chapter ends
  • Entirely new technology chapter with updates in telephones, safes, biometrics, and HTNG (Hotel Technology Next Generation) and its role in hotel automation
  • Carefully outlined chapters to speed reading and locate references
  • Greening of the Industry: LEED (Leadership in Energy and Environmental Design)
  • Rates (elastic, fenced, hurdle, premium, run-of-the-house, spread)
  • Real estate role in the lodging industry
  • Renewed look at the bedroom: cleanliness, electronics, furnishing, linens, and more
  • Reservation forecasting and its role in yield management
  • Revised chapter sequence to recognize the natural flow of guests and records
  • Self-service through kiosks and hand-held devices
  • Topics not found in other texts: corporate housing, destination elevators, trade advertising contracts, and much more
  • Use of professional vocabulary
  • Varied charts, illustrations, and photos to aide comprehension
  • Web Access to guests’ folios

Product Details

ISBN-13:
9780132059671
Publisher:
Prentice Hall
Publication date:
04/10/2008
Series:
Pearson Custom Library: Hospitality and Culinary Arts Series
Edition description:
Older Edition
Pages:
624
Product dimensions:
8.00(w) x 10.10(h) x 1.00(d)

Table of Contents

Table of Contents

PART I: THE HOTEL INDUSTRY

1. The Traditional Hotel Industry

2. The Modern Hotel Industry

3. The Structure of the Hotel Industry

PART II: THE RESERVATIONS PROCESS

4. Forecasting Availability and Overbooking

5. Global Reservations Technologies

6. Individual Reservations and Group Reservations

PART III: GUEST SERVICE AND RATE STRUCTURES

7. Managing Guest Service

8. Arrival, Registration, Assignments and Rooming

9. Role of the Room Rate

PART IV: THE HOTEL REVENUE CYCLE

10. Billing and the Guest Folio

11. Credit and the City Ledger

12. Cash Transactions

PART V: TECHNOLOGY

13. The Night Audit

14. Hotel Technology

GLOSSARY

BIBLIOGRAPHY

INDEX

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