Introduction to Management in the Hospitality Industry / Edition 6by Tom Powers, Clayton W. Barrows
Pub. Date: 02/28/1999
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.
Table of Contents
PERSPECTIVES ON CAREERS IN HOSPITALITY.
The Hospitality Industry and You.
Forces for 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.
Institutions and Institutional Food Service.
Lodging: Meeting Guest Needs.
Hotel and Motel Operations.
Forces Shaping the Hotel Business.
Competition in the Lodging Business.
TRAVEL, TOURISM, AND THE HOSPITALITY INDUSTRY.
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: A SERVICE INDUSTRY.
The Role of Service in the Hospitality Industry.
Key Words and Concepts.
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