Introduction to Management in the Hospitality Industry
John Wiley & Sons Inc (Verlag)
978-0-470-39974-3 (ISBN)
Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today’s hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Readers will have a strong grasp of the many facets of the hospitality industry once they have utilized this textbook.
CLAYTON W. BARROWS is Chair and Professor of Hospitality Management in the Whittemore School of Business and Economics at the University of New Hampshire. TOM POWERS is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada. DENNIS REYNOLDS is the Ivar Haglund Distinguished Professor in the School of Hospitality Business Management at Washington State University.
Part 1. Perspectives on careers in hospitality 1 Chapter 1. The hospitality industry and you 3
Chapter 2. Forces affecting growth and change in the hospitality industry 33
Part 2. Food service 61
Chapter 3. The restaurant business 63
Chapter 4. Restaurant operations 103
Chapter 5. Restaurant industry organization : chain, independent, or franchise? 127
Chapter 6. Competitive forces in food service 159
Chapter 7. Issues facing food service 183
Chapter 8. On-site food service 213
Part 3. Lodging 255
Chapter 9. Lodging : meeting guest needs 257
Chapter 10. Hotel and lodging operations 293
Chapter 11. Forces shaping the hotel business 333
Chapter 12. Competition in the lodging business 367
Part 4. Travel and tourism 405
Chapter 13. Tourism : front and center 407
Chapter 14. Destinations : tourism generators 437
Part 5. Management in the hospitality industry 483
Chapter 15. Management : a new way of thinking 485
Chapter 16. Planning in hospitality management 511
Chapter 17. Organizing in hospitality management 533
Chapter 18. Staffing : human-resources management in hospitality management 557
Chapter 19. Control in hospitality management 587
Chapter 20. Leadership and directing in hospitality management 605
Part 6. Hospitality as a service industry 627
Chapter 21. The role of service in the hospitality industry 629
| Zusatzinfo | Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 198 x 234 mm |
| Gewicht | 1497 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-470-39974-0 / 0470399740 |
| ISBN-13 | 978-0-470-39974-3 / 9780470399743 |
| Zustand | Neuware |
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