Introduction to Management in the Hospitality Industry: Study Guide
9th Edition
Published on 18. February 2008
Book
Paperback/Softback
224 pages
978-0-470-28546-6 (ISBN)
Description
Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field possible.
More details
Edition
9th Revised edition
Language
English
Place of publication
Chichester
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 279 mm
Width: 216 mm
Thickness: 13 mm
Weight
530 gr
ISBN-13
978-0-470-28546-6 (9780470285466)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Clayton W. Barrows | Tom Powers | Dennis R. Reynolds
Study Guide to accompany Introduction to Management in the Hospitality Industry, 10e
Book
03/2011
10th Edition
Wiley
€59.90
Article is exhausted; no reprint
Content
Part One: Perspectives on Careers in Hospitality. Chapter 1. The Hospitality Industry and You. Chapter 2. Forces Affecting Growth and Change in the Hospitality Industry. Part Two: Food Service. Chapter 2. The r4estaurant Business. Chapter 4. Restaurant Operations. Chapter 5. Restaurant Industry Organization: chain, Independent, or Franchise? Chapter 6. Competitive Forces in Food Service. Chapter 7. On-Site Food Service Chapter 8. Issues Facing Food Service. Part Three: Lodging. Chapter 9. Lodging: Meeting Guest Needs. Chapter 10. Hotel and Lodging Operations. Chapter 11. Forces Shaping the Hotel Business. Chapter 12. Competition in the Lodging Business. Part Four: Travel and Tourism. Chapter 13. Tourism. Chapter 14. Destinations. Part Five: Management in the Hospitality Industry. Chapter 15. Management: A New Way of Thinking. Chapter 16. Planning in Hospitality Management. Chapter 17. Organizing in Hospitality Management. Chapter 18. Staffing: Human-Resources Management. Chapter 19. Control in Hospitality Management. Chapter 20. Leadership and Directing in Hospitality Management. Part Six: Hospitality as a Service Industry. Chapter 21. The Role of Service in the Hospitality Industry.