Principles of Management for the Hospitality Industry / Edition 1

by Dana Tesone

Overview

It is vital for hospitality management students to understand key management concepts as part of the complex and intimate nature of the services industry. Principles of Management for the Hospitality Industry is designed specifically for hospitality students who need to be able to use management tools and techniques to become successful hospitality managers.

By placing you at the heart of an imaginary workplace this book offers the opportunity to work through all of the items of discussion for each topic. The chapter begins with a scenario to prompt an exploration of a given topic, and concludes with the outcome of this scenario to reinforce the lessons learnt throughout the chapter. Highly practical in approach, this is an up-to-date and skilful integration of all core areas of management. It is packed with tools and techniques to aid learning and understanding, enabling you to:

• improve your professional management vocabulary with definitions in each chapter, and a complete glossary of terms
• visualize key concepts with over one hundred explanatory diagrams
• gain confidence by testing your understanding on the accompanying website
• practical applications of theory are illustrated in international case studies throughout the book
• discussion questions prompt an exploration of key concepts.

This title also has a companion website for lecturers which includes an Instructors' manual, PowerPoint slides and quizzes to aid teaching and learning.

Product Details

ISBN-13:	9781856177993
Publisher:	Taylor & Francis
Publication date:	08/28/2009
Series:	Management of Hospitality and Tourism Enterprises Series
Edition description:	New Edition
Pages:	416
Product dimensions:	7.50(w) x 9.60(h) x 1.00(d)

Table of Contents

Part 1 Management Knowledge; Chapter 1 Managing Service Enterprises; Chapter 2 Management Practice, Evolution and Ethics; Chapter 3 Strategic Planning, Problem Solving and Decisions; Chapter 4 Systems, Development and Structures; Part 2 Management Functions; Chapter 5 Productivity and Value-Added Management Practices; Chapter 6 Organizing Resources, Structure and Systems; Chapter 7 Human Resource Management and Influence Skills; Chapter 8 Managing Technology and Marketing Systems; Chapter 9 Management Control Functions; Part 3 Strategic Applications; Chapter 10 Tactical Productivity Strategies; Chapter 11 Tactical Growth Strategies; Chapter 12 Tactical Turnaround Strategies; Part 4 Leadership Applications; Chapter 13 Leadership Awareness; Chapter 14 Leadership Practice; Chapter 15 Organizational Behavior and Leadership Development; Part 5 Sustainability; Chapter 16 Sustainable Hospitality Marketing Management; Chapter 17 Development of a Sustainable Tourism Hospitality Human Resources Management Module;