Introduction to Management in the Hospitality Industry / Edition 8by Tom Powers, Jo Marie Powers, Clayton W. Barrows, National Restaurant Association Educational Foundation
Pub. Date: 02/25/2005
This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future.
- Publication date:
- Edition description:
- Older Edition
- Product dimensions:
- 7.30(w) x 9.10(h) x 0.30(d)
Table of Contents
PERSPECTIVES ON CAREERS IN HOSPITALITY.
The Hospitality Industry and You.
Forces Effecting Growth and Change in the Hospitality Industry.
The Restaurant Business.
Restaurant Industry Organization: Chain, Independent, or Franchise.
Competitive Forces in Food Service.
Issues Facing Food Service.
On-Site Food Service.
Lodging: Meeting Guest Needs.
Hotel and Motel Operations.
Forces Shaping the Hotel Business.
Competition in the Lodging Business.
TRAVEL AND TOURISM.
Tourism: Front and Center.
Destinations: Tourism Generators.
MANAGEMENT IN THE HOSPITALITY INDUSTRY.
Management: A New Way of Thinking.
Planning in Hospitality Management.
Organizing in Hospitality Management.
Staffing: Human Resource Management in Hospitality Management.
Control in Hospitality Management.
Leadership and Directing in Hospitality Management.
HOSPITALITY AS A SERVICE INDUSTRY.
The Role of Service in the Hospitality Industry.
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