Discovering Hospitality and Tourism: The World's Greatest Industry / Edition 2

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Discovering the Hospitality and Tourism Industry is specially designed to help students learn about the worldwide tourism and hospitality industry, and exciting career opportunities within it.

Each chapter provides:

  • Learning objectives stat­ed at the beginning of each chapter to help readers focus on the most important information they will be reading. Specific objectives introduce each section of chapter to provide context for discussion, and conclude each chapter as the most important learning points are summarized.
  • A "Feedback from the Real World" feature that poses questions for students that are addressed by an industry expert at the end of the chapter.
  • Key word definitions at the points where they appear throughout the chapter.
  • Numerous figures, anecdotal information, and graphics.
  • Color Photos that highlight industry and scenarios
  • Hospitality Leader and "Rising Star" Profiles that provvide advice from professioanls working in the industry
  • Learn from The Internet exercises that encourage readers to review websites applicable to the chapter's topic.
  • An end-of-chapter glossary of key hospitality terms, listing all key words defined throughout the chapter


  • Chapter 27, “Overview of the Entertainment Industry”
  • Completely revised and updated -- Chapter 19, “Food and Nutrition Services in Healthcare Facilities”
  • Major revision to Chapter 9 “Resorts, Timeshares, and Condo-Hotels” to explore Condo-Hotels
  • Approximately 50 major inserts to previous chapters to expand upon and update conternt
  • “Check It Out!” and “Did You Know?” features to invite further exploration.

This textbook includes definitions for more than 600 industry terms including 75 that are new to this edition, and several hundred color photos. Students have access to the text's companion website for glossary term quizzes and PowerPoint presenta­tions. Numerous supplemental materials are also available for the instructor's use.

For information about all Prentice Hall Hospitality Management and Culinary Arts titles, visit: www.prenhaILcom/pineapple

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Product Details

Meet the Author

Jack D. Ninemeier, Ph.D., is a Professor in The School of Hospitality Business at Michigan State University.

Joe Perdue, CCM, is an Associate Professor in the William F Harrah College of Hotel Administration at the University of Nevada, Las Vegas, and is the Academic Advisor for the Club Managers Association of America.

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Table of Contents


1. Travel and Tourism and Hospitality: Services For Those Away From Home

2. The Secret of Quality Service

3. Managers Must Manage


4. Overview: Hotels, Hotels, Hotels!

5. Full-Service Hotels

6. Limited-Service Hotels

7. Extended-Stay Hotels

8. Convention Hotels and Conference Centers

9. Resorts, Timeshares and Condo-Hotels


10. Overview: Profit-Making ( Commercial) Foodservices

11. Food and Beverage Operations in Hotels

12. Upscale Restaurants

13. Casual-Service ( Midscale) Restaurants

14. Family-Service Restaurants

15. Quick-Service Restaurants

16. Off-Site Catering


17. Contract Management Company Foodservices

18. Foodservices in Educational Organizations

19. Food and Nutrition Services in Healthcare Facilities

20. The Business of Business and Industry Foodservices

21. Vending and Office Coffee Services


22. Private Club Management

23. Cruise Lines: A Close Look at Resorts on Water

24. Casino Entertainment Management

25. Sports and Recreational Foodservices: Part of the Leisure Service Market

26. Management of Amusement and theme Parks

27. Overview of the Entertainment Industry


28. Professional meeting management

29. Exhibition (Trade Show) Management

30. Special Events Management


31. Planning Your Hospitality Career

32. The Job Search: Your First Professional Position

33. Your First Professional Position: Celebrate Success

34. Entrepreneur or Intrapreneur?

35. Domestic or Global Hospitality–or Both?

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