Introduction to Management in the Hospitality Industry
7th Edition
Published on 21. March 2002
Book
Hardback
XX, 632 pages
978-0-471-35901-2 (ISBN)
Description
This market-leading book offers an outstanding introduction to management in the hospitality industry. Completely revised and updated, this new edition reflects the latest trends in hospitality, foodservice, and travel/tourism.
More details
Edition
7., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Edition type
Revised edition
Illustrations
index
Dimensions
Height: 23.9 cm
Width: 19.5 cm
Weight
1499 gr
ISBN-13
978-0-471-35901-2 (9780471359012)
Schweitzer Classification
Other editions
New editions
Tom Powers | Jo M. Powers | Clayton W. Barrows
Introduction to Management in the Hospitality Industry
Eighth Edition and NRAEF Student Workbook Package
Book
02/2005
8th Edition
Wiley
€77.90
Article is exhausted, reprint undefined
Tom Powers | Clayton W. Barrows
Introduction to Management in the Hospitality Industry
Book
02/2005
8th Edition
Wiley
€67.90
Article exhausted; check for reprint
Previous edition
Tom Powers | Clayton W. Barrows
Introduction to Management in the Hospitality Industry
Book
02/1999
6th Edition
Wiley
€95.00
Article exhausted; check for reprint
Persons
TOM POWERS is Professor Emeritus at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.
CLAYTON W. BARROWS is Associate Professor at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.
CLAYTON W. BARROWS is Associate Professor at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.
Content
Preface; 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 3: The Restaurant Business; Chapter 4: Restaurant Operations; Chapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise?; Chapter 6: Competitive Forces in Food Service; Chapter 7: Issues Facing Food Service; Chapter 8: On-site Food Service; PART THREE: LODGING; Chapter 9: Lodging: Meeting Guest Needs; Chapter 10: Hotel and Motel Operations; Chapter 11: Forces Shaping the Hotel Business; Chapter 12: Competition in the Lodging Business; PART FOUR: TRAVEL AND TOURISM; Chapter 13: Tourism: Front and Center; Chapter 14: Destinations: Tourism Generators; 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 in Hospitality 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; Index