Dimensions of the Hospitality Industry / Edition 3

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Dimensions of the Hospitality Industry, Third Edition offers students a dynamic and accessible introduction to the broad world of hospitality and tourism. Newly revised and updated, this Third Edition gives students the foundation they need to prepare for managerial careers in this rapidly growing field. The book offers focused coverage of each sector within hospitality: food and beverage, lodging, and travel and tourism. It examines the size, scope, and operations of each of these key areas and shares essential information on related concepts, products, and services. A separate chapter explains the basics of hospitality management that have applications throughout the industry, with an emphasis on marketing, human resources, accounting, and computer technology.

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Product Details

  • ISBN-13: 9780471384793
  • Publisher: Wiley
  • Publication date: 9/28/2001
  • Edition description: REV
  • Edition number: 3
  • Pages: 488
  • Product dimensions: 7.70 (w) x 9.20 (h) x 1.10 (d)

Meet the Author

PAUL R. DITTMER was formerly an associate professor in the Department of Hospitality Management at New Hampshire College in Manchester, New Hampshire.

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Read an Excerpt

This text is intended for courses that introduce students to the broad world of hospitality and tourism and to the curricula that will prepare them for managerial careers in these fields. This revised edition consists of 14 chapters, divided into 7 parts. Each part covers a primary area commonly treated in introductory courses, as indicated below:

Part Area Covered Number of Chapters

I Introduction/ Overview 1

II Historical Foundations 2

III Food and Beverage 3

IV Lodging 3

V Hospitality Management 1

VI Travel and Tourism 3

VII Future Perspectives 1

The number of chapters is meant to facilitate the use of the complete work in a one-semester course. The strong positive features of the first two editions have been retained, and the material has been updated and altered where necessary. These features include Newsflashes, Technology Gateways, and Biographical Summaries throughout the work. Newsflashes, excerpts from current periodicals, provide industry-based illustrations of material in the chapters. Technology Gateways demonstrate technological applications of significant points in the chapters. Biographical Summaries, which appear in the historical chapters only, offer interesting sketches of some of the giants who have made dramatic and lasting contributions to our field.

In addition, this revised edition features case studies at the end of each chapter. Identified as Moments of Truth, these provide opportunities for students to engage in chapter-related critical thinking under the guidance of their instructor and to discuss their varying views in the classroom. Finally, the end of each chapter contains Internet exercises, intended to introduce students to many of the Web sites in Hospitality and Travel and Tourism.

Flexibility is a key feature of this edition. For example, elimination of any one of the seven major parts will not make it difficult to use others. Thus, instructors in programs who do not include foodservice courses can choose to ignore part III, "Food and Beverage Perspectives." In programs without lodging courses, instructors may prefer to skip Part IV. Likewise, in programs without travel and tourism components, instructors can disregard Part VI.

Although instructors in many programs will choose to include the parts of the text that introduce the principal areas covered in their curricula, some may prefer to take a contrary approach: to assign the parts not linked to the specifics of their programs. Instructors in programs that do not offer courses in food and beverage management, for example, may choose to assign the relevant chapters in this text to provide their students with some introduction to this important area. In addition, because the number of end-of-chapter questions is more than most instructors will be inclined to assign, they can be used selectively for written response or in-class discussion.

Answers for all end-of-chapter questions can be found in the Instructor's Manual (0-471-20635-0), which also includes other materials designed to assist instructors with their classroom preparation. The Instructor's Manual is available to qualified adopters on request from the publisher: John Wiley & Sons, 605 Third Avenue, New York, NY 10158-0012, or contact your local Wiley sales representative. The following is an overview of the text:

Part I gives a profile of the hospitality industry and is intended to provide a sense of its scope. At the same time, it introduces the three principal areas addressed in college majors--foodservice, lodging, and travel and tourism--and two key concepts: moments of truth and cycles of service. Finally, it addresses issues of particular concern to students--career opportunities, education, and experience required to pursue those opportunities--and both the advantages and disadvantages of working in these fields.

Part II traces the history and development of travel and hospitality in the western world. The first section of Chapter 2 sketches the growth of travel and hospitality from earliest times through the Greek and Roman empires, the Middle Ages, and the period up to the Industrial Revolution in England. The second section of this chapter traces the hospitality industry in the United States from colonial times to the twentieth century. Chapter 3 deals exclusively with hospitality in the United States during the twentieth century.

Part III offers a broad introduction to food and beverage. Chapter 4 identifies the size and scope of the industry, describes characteristic types of food and beverage operations, and explains a system for classifying establishments in the foodservice industry. Chapter 5 deals with food and beverage facilities and defines the terms product line and service product. Chapter 6 describes food and beverage operations from purchasing through service.

Part IV provides a general introduction to lodging. Chapter 7 identifies the size and scope of the industry, describes many characteristic types of lodging and establishments, and discusses various ways of classifying and rating establishments. Chapter 8 deals with lodging facilities and shows how the terms product line and service product relate to the lodging industry. Chapter 9 describes the basic operations that all lodging establishments require and identifies services found in a number of lodging operations.

Part V introduces operations management in the hospitality industry. Using examples from the world of foodservice and lodging, Chapter 10 introduces operations management in the following key areas: management, marketing, human resources, accounting, and computers.

Part VI introduces travel and tourism. Chapter 11 discusses travel motivators, describes the role of governments in travel and tourism, and identifies the size and scope of the industry as well as its several components. Chapter 12 focuses on the people and businesses that sell travel, defines the term package, and describes types of travel packages. Chapter 13 defines the terms recreation and entertainment and describes many tourism attractions on which the travel industry depends. Part VII consists of a single chapter devoted to significant issues likely to be of increasing concern to managers in the hospitality and tourism industries in the years ahead.

In developing this text, we were fortunate to have the cooperation and assistance of many people. Some of these individuals may feel their contributions were minor. We strongly disagree; even brief comments and the most casual of conversations can suggest ideas and change views and, thus, have a profound impact on a work in progress. With that in mind, we sincerely and publicly acknowledge and thank the many people, including users of earlier editions, who were kind enough to send us their comments and suggestions.

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Table of Contents

Introduction: Hospitality and Tourism Today: A CareerOverview.
Hospitality Foundations I: Early Development of the Industry.Hospitality Foundations II: Development of the Industry in theUnited States.

The Dimensions of Food and Beverage. Food and Beverage Facilities.Food and Beverage Operations.

The Dimensions of Lodging. Lodging Facilities. LodgingOperations.

Hospitality Operations Management.

The Dimensions of Travel and Tourism. Travel Services. Recreation,Entertainment, and Other Tourism Attractions.

Hospitality and Tourism Tomorrow: An Issues Overview.

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