Introduction to Hospitality / Edition 7

by John Walker

Overview

Endorsed by educators, students, and industry professionals

This popular and leading text is designed for the introductory course in Hospitality. Written in a lively and engaging style, by a former industry professional, the text involves readers and invites them to share the enthusiasm for hospitality.

The third edition offers a comprehensive tour of the fascinating areas of hospitality—service, tourism, hotels, restaurants, managed services; beverages, gaming entertainment, meetings, conventions and expositions, marketing and human resources, leisure and recreation, and leadership and management.

Key features include:

• An exciting new first chapter introducing students to the world of hospitality
• Career information describing a variety of opportunities within the industry
• Personal and corporate files
• Contributing authors offer their expertise
• Websites and Internet exercises linked to each chapter's material
• More SCANS related critical thinking review questions
• Trends, Issues, and Challenges take us directly into the new millennium
• Extensive supplement package

Product Details

ISBN-13:	9780133762761
Publisher:	Pearson Education
Publication date:	01/07/2016
Edition description:	Older Edition
Pages:	656
Product dimensions:	7.90(w) x 10.10(h) x 1.00(d)

About the Author

Dr. John R. Walker, DBA, FMP, CHA, is the McKibbon Professor of Hotel and Restaurant Management at the University of South Florida and a Fulbright senior specialist. John’s years of industry experience began with management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant rooms division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies.

John has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in the Cornell Hotel Restaurant Administration Quarterly, the Hospitality Educators Journal, and the New York Times. He is a ten-time recipient of the President’s Award for teaching, scholarship, and service, and he has received the Patnubay Award for exemplary professional performance through teaching and authorship of tourism and hospitality publications.

John is an editorial advisory board member for Progress in Tourism and Hospitality Research. He is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator (CHA) and a certified foodservice management professional (FMP).

John is married to Josielyn T. Walker, and they have twins, Christopher and Selina. The Walkers live in Sarasota, Florida.

Read an Excerpt

Hospitality management is an exciting professional discipline offering numerous career opportunities. Introduction to Hospitality is a comprehensive tour of the fascinating and challenging fields of the hospitably industry: travel and tourism, lodging, foodservice, meetings, conventions and expositions, leisure and recreation. The book also discusses marketing, human resources, leadership and management and how they apply to hospitality management.

This text is designed for the hospitality management professionals of tomorrow. By dynamically involving the readers in each step of this exciting journey, Introduction to Hospitality invites students to share the unique enthusiasm surrounding the field of hospitality.

The current trend toward increased globalization is reflected in the hospitality industry. Through the stories and examples presented in the text, readers are encouraged to share the deep appreciation for, and gain exposure to, the diversity of existing traditions and cultures. The third edition revision plan was driven by student and faculty feedback. A new Introductory chapter opens the text, welcoming students to the world of hospitality, and a new section on culinary arts has been added to chapter 6. More personal and corporate profiles of industry professionals have been added as well as more days in the lives of hospitality industry practitioners.

Other features of this book include the following:

• Chapter objectives that help the reader focus on the main points discussed in the chapter
• Bold key words and concepts, provided to help the reader internalize the various topics presented in the chapter
• NEW Contributing authors who bring their expertise to each chapter
• Personal Profiles of industry practitioners describe the careers of a number of the hospitality industry leaders, including Valerie Ferguson, Past Chair of The American Hotel & Motel Association and Regional Vice President of Lowes Hotels; August Escoffier; Rich Melmen; Chef Paul Prudhomme; Norman Brinker; Ruth Fertel; Reg Washington; Robert Mondavi; and Steve Wynn
• Day In The Life Of, describes the daily activities of several hospitality professionals, from chefs to cruise directors to guest services managers and convention center sales managers. Each explains the key functions of their jobs
• Corporate Profiles give an overview of leading corporations of excellence including: Hyatt Hotels; Marriott International; Outback Steakhouse; Red Lobster; TGI Friday's; Disney; Las Vegas Convention & Visitors Authority; ARAMARK; Starbucks Coffee Company; Four Seasons Regent Hotels; Canadian Pacific Hotels; Club Med and Cendant Hotels
• NEW Career Information boxes give a description of career opportunities along with a listing of related websites
• NEW Check Your Knowledge, an in-text feature, encourages students to check their knowledge every few pages by asking questions relevant to the material covered
• Industry experts sidebars
• Thorough identification and analysis of trends, issues and challenges that will have a significant impact on hospitality in the future
• Scope of coverage and the international perspective on present and future industry issues
• Presentation and description of numerous career opportunities in hospitality
• Summaries that correspond to the chapter learning objectives
• SCANS (Secretary's Commission on Achieving Necessary Skills) related critical thinking review questions designed to review important aspects of the text. They are different than the "check your knowledge" and "apply your knowledge" questions
• Case studies that challenge students to address real-world situations and recommend appropriate action
• NEW Internet exercises invite students to "surf the net" to answer specific relevant hospitality questions
• NEW Apply Your Knowledge questions offer students the chance to apply their knowledge of hospitality industry topics
• A Glossary that explains the meaning of special words throughout the text

The extensive supplement package includes the following:

• An Instructors Manual
• A computerized test bank of class tested multiple choice questions is available and may be modified to suit individual faculty needs
• A Power-Point presentation
• A free 2-hour video featuring corporations of excellence
• A Student study guide
• A Companion Website with web-based activities for each chapter reinforcing material and offering self-tests, etc., located at www.prenhall.com/walker

This wide variety of learning tools provides a fundamental aid to students and encourages their active participation in the course.

Chapter 1

Welcome to the wonderful world of hospitality. This chapter, "Introduction," provides an overview of hospitality industry characteristics; corporate philosophy; mission, goals and objectives/strategies; service, TQM and companies that strive for excellence.

Chapter 2

"Tourism" outlines the scope of tourism and identifies the major influences on the increase in tourism, the various travel modes, and the key organizations and the role they play from a local to a global perspective.

Chapter 3

"The Hotel Business: Development and Classification" illustrates the various forms of hotel development, the different types of hotels, their classification and ways to cater to the business and leisure travel markets.

Chapter 4

"Hotel and Rooms Division Operation" provides a hands-on perspective that details the rooms division department functions and activities. A complete overview of the guest cycle from reservations to checkout is included. The chapter also outlines the duties and responsibilities of key executives and department heads.

Chapter 5

"Hotel Operations: Food and Beverage Division" details the food and beverage departments and illustrates the duties and responsibilities of the key food and beverage executives.

Chapter 6

"The Restaurant Business: Culinary Arts, Development and Classification" discusses culinary arts and traces the history and development of the restaurant business. Restaurant development from operating philosophy and mission statements to market, concepts, location, ambiance, menu planning, and classification are discussed.

Chapter 7

"Restaurant Operations" focuses on the operations of a restaurant. The chapter discusses forecasting, purchasing, receiving, storage/issuing, food production and service. Budgeting, controllable expenses, restaurant accounting, operating ratios, and controls are also discussed.

Chapter 8

"Managed Services" outlines the different foodservice segments and describes the factors that distinguish managed services. Characteristics and trends in airline, military, elementary and secondary schools, colleges and universities, health care, business and industry foodservice are illustrated.

Chapter 9

"Beverages" presents the various types of wines and wine making, beer and the brewing process, spirits, nonalcoholic beverages, bars, beverage management, and liquor liability and the law.

Chapter 10

"Recreation and Leisure" introduces recreation, leisure and wellness as essential to our cultural, moral, and spiritual well-being. Government-sponsored recreation, national parks, and public recreation agencies are illustrated together with commercial recreation/theme parks and clubs. Noncommercial recreation in the form of voluntary organizations, campus, armed forces, employee recreation, and recreation for special populations is discussed.

Chapter 11

"The Gaming Entertainment Industry" reviews the history of gaming entertainment and examines the size and scope of the industry. The key players are identified and exciting entertainment projects are discussed together with careers and the relationship of the gaming industry to hotels, food and beverage, casino, and retail operations.

Chapter 12

"Meetings, Conventions, and Expositions" introduces readers to the different types of meetings, conventions, and expositions. Meeting planners, convention and visitor's bureaus, event management, and specialized services are also covered in detail.

Chapter 13

"Marketing and Human Resources" presents the elements of marketing, sales and human resources that are common to all segments of the hospitality industry.

Chapler 14

"Leadership and Management" provides the reader with an overview of the characteristics and attributes of leaders, and offers a comparison of different styles of leadership. Hospitality leaders such as Herb Kelleher, president of Southwest Airlines; Ray Kroc, founder of McDonalds; Bill Fisher, executive director of the American Lodging Association; Isadore Sharp, president and CEO of Four Seasons Hotels and Resorts; Van E. Eure, president of The Angus Barn Restaurant, offer their insights into successful leadership. Ethical, moral, and social responsibilities in business are also discussed.

To the many colleagues and students who offered suggestions for the improvement of this text, my special thanks. All of these features were designed to stimulate and promote student involvement, participation and interaction with the course. I hope you will derive as much pleasure from reading it as I did in writing it.

Jon R. Walker
San Diego, California
February 2001

Table of Contents

1. Introduction.
2. Tourism.
3. The Hotel Business: Development and Classification.
4. Hotel and Rooms Division Operation.
5. Hotel Operations: Food and Beverage Division.
6. The Culinary Arts and Restaurant Business: Development and Classification.
7. Restaurant Operations.
8. Managed Services.
9. Beverages.
10. Recreation and Leisure.
11. The Gaming Entertainment Industry.
12. Meetings, Conventions, and Expositions.
13. Marketing, Human Resources, and Culture.
14. Leadership and Management.
Glossary.
Index.

Preface

Hospitality management is an exciting professional discipline offering numerous career opportunities. Introduction to Hospitality is a comprehensive tour of the fascinating and challenging fields of the hospitably industry: travel and tourism, lodging, foodservice, meetings, conventions and expositions, leisure and recreation. The book also discusses marketing, human resources, leadership and management and how they apply to hospitality management.

This text is designed for the hospitality management professionals of tomorrow. By dynamically involving the readers in each step of this exciting journey, Introduction to Hospitality invites students to share the unique enthusiasm surrounding the field of hospitality.

The current trend toward increased globalization is reflected in the hospitality industry. Through the stories and examples presented in the text, readers are encouraged to share the deep appreciation for, and gain exposure to, the diversity of existing traditions and cultures. The third edition revision plan was driven by student and faculty feedback. A new Introductory chapter opens the text, welcoming students to the world of hospitality, and a new section on culinary arts has been added to chapter 6. More personal and corporate profiles of industry professionals have been added as well as more days in the lives of hospitality industry practitioners.

Other features of this book include the following:

• Chapter objectives that help the reader focus on the main points discussed in the chapter
• Bold key words and concepts, provided to help the reader internalize thevarious topics presented in the chapter
• NEW Contributing authors who bring their expertise to each chapter
• Personal Profiles of industry practitioners describe the careers of a number of the hospitality industry leaders, including Valerie Ferguson, Past Chair of The American Hotel & Motel Association and Regional Vice President of Lowes Hotels; August Escoffier; Rich Melmen; Chef Paul Prudhomme; Norman Brinker; Ruth Fertel; Reg Washington; Robert Mondavi; and Steve Wynn
• Day In The Life Of, describes the daily activities of several hospitality professionals, from chefs to cruise directors to guest services managers and convention center sales managers. Each explains the key functions of their jobs
• Corporate Profiles give an overview of leading corporations of excellence including: Hyatt Hotels; Marriott International; Outback Steakhouse; Red Lobster; TGI Friday's; Disney; Las Vegas Convention & Visitors Authority; ARAMARK; Starbucks Coffee Company; Four Seasons Regent Hotels; Canadian Pacific Hotels; Club Med and Cendant Hotels
• NEW Career Information boxes give a description of career opportunities along with a listing of related websites
• NEW Check Your Knowledge, an in-text feature, encourages students to check their knowledge every few pages by asking questions relevant to the material covered
• Industry experts sidebars
• Thorough identification and analysis of trends, issues and challenges that will have a significant impact on hospitality in the future
• Scope of coverage and the international perspective on present and future industry issues
• Presentation and description of numerous career opportunities in hospitality
• Summaries that correspond to the chapter learning objectives
• SCANS (Secretary's Commission on Achieving Necessary Skills) related critical thinking review questions designed to review important aspects of the text. They are different than the "check your knowledge" and "apply your knowledge" questions
• Case studies that challenge students to address real-world situations and recommend appropriate action
• NEW Internet exercises invite students to "surf the net" to answer specific relevant hospitality questions
• NEW Apply Your Knowledge questions offer students the chance to apply their knowledge of hospitality industry topics
• A Glossary that explains the meaning of special words throughout the text

The extensive supplement package includes the following:

• An Instructors Manual
• A computerized test bank of class tested multiple choice questions is available and may be modified to suit individual faculty needs
• A Power-Point presentation
• A free 2-hour video featuring corporations of excellence
• A Student study guide
• A Companion Website with web-based activities for each chapter reinforcing material and offering self-tests, etc., located at www.prenhall.com/walker

This wide variety of learning tools provides a fundamental aid to students and encourages their active participation in the course.

Chapter 1

Welcome to the wonderful world of hospitality. This chapter, "Introduction," provides an overview of hospitality industry characteristics; corporate philosophy; mission, goals and objectives/strategies; service, TQM and companies that strive for excellence.

Chapter 2

"Tourism" outlines the scope of tourism and identifies the major influences on the increase in tourism, the various travel modes, and the key organizations and the role they play from a local to a global perspective.

Chapter 3

"The Hotel Business: Development and Classification" illustrates the various forms of hotel development, the different types of hotels, their classification and ways to cater to the business and leisure travel markets.

Chapter 4

"Hotel and Rooms Division Operation" provides a hands-on perspective that details the rooms division department functions and activities. A complete overview of the guest cycle from reservations to checkout is included. The chapter also outlines the duties and responsibilities of key executives and department heads.

Chapter 5

"Hotel Operations: Food and Beverage Division" details the food and beverage departments and illustrates the duties and responsibilities of the key food and beverage executives.

Chapter 6

"The Restaurant Business: Culinary Arts, Development and Classification" discusses culinary arts and traces the history and development of the restaurant business. Restaurant development from operating philosophy and mission statements to market, concepts, location, ambiance, menu planning, and classification are discussed.

Chapter 7

"Restaurant Operations" focuses on the operations of a restaurant. The chapter discusses forecasting, purchasing, receiving, storage/issuing, food production and service. Budgeting, controllable expenses, restaurant accounting, operating ratios, and controls are also discussed.

Chapter 8

"Managed Services" outlines the different foodservice segments and describes the factors that distinguish managed services. Characteristics and trends in airline, military, elementary and secondary schools, colleges and universities, health care, business and industry foodservice are illustrated.

Chapter 9

"Beverages" presents the various types of wines and wine making, beer and the brewing process, spirits, nonalcoholic beverages, bars, beverage management, and liquor liability and the law.

Chapter 10

"Recreation and Leisure" introduces recreation, leisure and wellness as essential to our cultural, moral, and spiritual well-being. Government-sponsored recreation, national parks, and public recreation agencies are illustrated together with commercial recreation/theme parks and clubs. Noncommercial recreation in the form of voluntary organizations, campus, armed forces, employee recreation, and recreation for special populations is discussed.

Chapter 11

"The Gaming Entertainment Industry" reviews the history of gaming entertainment and examines the size and scope of the industry. The key players are identified and exciting entertainment projects are discussed together with careers and the relationship of the gaming industry to hotels, food and beverage, casino, and retail operations.

Chapter 12

"Meetings, Conventions, and Expositions" introduces readers to the different types of meetings, conventions, and expositions. Meeting planners, convention and visitor's bureaus, event management, and specialized services are also covered in detail.

Chapter 13

"Marketing and Human Resources" presents the elements of marketing, sales and human resources that are common to all segments of the hospitality industry.

Chapler 14

"Leadership and Management" provides the reader with an overview of the characteristics and attributes of leaders, and offers a comparison of different styles of leadership. Hospitality leaders such as Herb Kelleher, president of Southwest Airlines; Ray Kroc, founder of McDonalds; Bill Fisher, executive director of the American Lodging Association; Isadore Sharp, president and CEO of Four Seasons Hotels and Resorts; Van E. Eure, president of The Angus Barn Restaurant, offer their insights into successful leadership. Ethical, moral, and social responsibilities in business are also discussed.

To the many colleagues and students who offered suggestions for the improvement of this text, my special thanks. All of these features were designed to stimulate and promote student involvement, participation and interaction with the course. I hope you will derive as much pleasure from reading it as I did in writing it.

Jon R. Walker
San Diego, California
February 2001

Editorial Reviews

Designed for an introductory course in hospitality for students in hospitality management, this text reviews areas of the industry and features career information and personal and corporate profiles of leaders in the field. Coverage includes travel and tourism, lodging, conventions, and recreation, as well as marketing, human resources, and leadership. Learning features include case studies, key terms and concepts, and review questions. This third edition includes a new first chapter overview, and a new section on culinary arts. Walker is professor and director of Hotel, Restaurant, and Tourism management at Alliant International University. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Booknews