Introduction to Management in the Hospitality Industry / Edition 7by Tom Powers, Clayton W. Barrows
Pub. Date: 02/28/2002
Reflecting rapidly changing industry trends, Introduction to Management in the Hospitality Industry, Sixth Edition consolidates all aspects of foodservice, lodging, and tourism operations into an up-to-date, comprehensive overview of hospitality management. This fully revised edition focuses on problem-solving tools managers use to achieve their goals, with topics ranging from sales, service, and marketing to the fundamentals of management.
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 7.86(w) x 8.98(h) x 1.15(d)
Table of Contents
PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY.
Chapter 1: The Hospitality Industry and You.
Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry.
PART TWO: FOOD SERVICE.
Chapter 3: The Restaurant Business.
Chapter 4: Restaurant Operations.
Chapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise?
Chapter 6: Competitive Forces in Food Service.
Chapter 7: Issues Facing Food Service.
Chapter 8: On-Site Food Service.
PART THREE: LODGING.
Chapter 9: Lodging: Meeting Guest Needs.
Chapter 10: Hotel and Motel Operations.
Chapter 11: Forces Shaping the Hotel Business.
Chapter 12: Competition in the Lodging Business.
PART FOUR: TRAVEL AND TOURISM.
Chapter 13: Tourism: Front and Center.
Chapter 14: Destinations: Tourism Generators.
PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY.
Chapter 15: The Role of Service in the Hospitality Industry.
Chapter 16: Planning in Hospitality Management.
Chapter 17: Organizing in Hospitality Management.
Chapter 18: Staffing: Human-Resources Management in Hospitality Management.
Chapter 19: Control in Hospitality Management.
Chapter 20: Leadership and Directing in Hospitality Management.
PART SIX: HOSPITALITY AS A SERVICE INDUSTRY.
Chapter 21: The Role of Service in the Hospitality Industry.
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