This work sets out some of the key issues in developing hospitality properties and can be used by students, hospitality practitioners and those in related industries. It demonstrates how to manage hospitality facilities to their best effect, using a model-based insight into the process in an informed, but non-technical, way. With contributions from both academics and practitioners, it looks at design, building issues, and operational relationships, discussing how these areas work and how to get the best out of them. The thematic structure follows the whole process of developing a property from concept to conclusion.
Reihe
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Illustrationen
Maße
Höhe: 246 mm
Breite: 189 mm
Dicke: 17 mm
Gewicht
ISBN-13
978-0-7506-4554-6 (9780750645546)
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Schweitzer Klassifikation
Design issues; development strategy/brand management; asset management; feasibility; finance issues; legal issues; building issues; building costs; construction issues; operational relationships; accommodation; food and beverage issues; international dimensions; maintenance; environment; facilities management; conclusions; case study.