Introduction to the Hospitality Industry / Edition 5

Introduction to the Hospitality Industry / Edition 5

by Tom Powers, Clayton W. Barrows
     
 

ISBN-10: 0471358991

ISBN-13: 9780471358992

Pub. Date: 02/28/2002

Publisher: Wiley

The revised edition of the classic introductory volume to the hospitality industry

Introduction to the Hospitality Industry covers all aspects of the business, from individual roles to operational issues. This extensively revised Fifth Edition continues to set itself apart with:

  • A new, full-color interior design
  • New and revised Internet exercises

…  See more details below

Overview

The revised edition of the classic introductory volume to the hospitality industry

Introduction to the Hospitality Industry covers all aspects of the business, from individual roles to operational issues. This extensively revised Fifth Edition continues to set itself apart with:

  • A new, full-color interior design
  • New and revised Internet exercises
  • More than 70 figures and tables
  • Over 120 photographs from a diverse cross section of hospitality spots around the world
  • Case histories
  • Global hospitality notes and industry practice notes
  • Chapter review questions

The authors' accessible treatment of the material makes it easy for students to gain a clear understanding of the size and scope of this expanding industry. Introduction to the Hospitality Industry, Fifth Edition is the perfect beginning for students interested in a career in the hospitality sector.

Product Details

ISBN-13:
9780471358992
Publisher:
Wiley
Publication date:
02/28/2002
Edition description:
5TH
Pages:
496
Product dimensions:
7.50(w) x 9.08(h) x 0.82(d)

Table of Contents

Preface.

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: HOSPITALITY AS A SERVICE INDUSTRY.

Chapter 15: MThe Role of Service in the Hospitality Industry.

Index.

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