The revised edition of the classic introductory volume to hospitality management
Introduction to Management in the Hospitality Industry covers all aspects of managing in the business, from operational issues to the role of management. This extensively revised Seventh Edition continues to set itself apart with:
• A new, full-color interior design
• New and revised Internet exercises
• More than 230 photographs, figures, and tables 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 makes it easy for students to gain a clear understanding of the size and scope of this expanding industry and what goes into managing it. Introduction to Management in the Hospitality Industry, Seventh Edition is the perfect beginning for students interested in a management career in the hospitality sector.
Visit the accompanying Web site at www.wiley.com/college
|Edition description:||Older Edition|
|Product dimensions:||7.54(w) x 9.25(h) x 0.29(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.