Managing Projects in Hospitality Organizations
Book
Hardback
336 pages
978-0-304-32617-4 (ISBN)
Description
This examines how 12 different hospitality organizations, from a school meal service to Forte Plc, manage strategically important projects. Divided into 3 sections on Business Planning, Systems Design and Training and Development, each containing 4 chapters linked by common project themes and issues. Each chapter focuses on the key strategic issues relating to the planning, implementation and evaluation of a major project. It is aimed at students on Hotel, Catering and Institutional or Hospitality Management courses, as well as managers in the hospitality industry.
More details
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Professional and scholarly
Illustrations
50 b&w line drawings
Dimensions
Height: 244 mm
Width: 169 mm
ISBN-13
978-0-304-32617-4 (9780304326174)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Part 1 Business planning: introduction; creating business synergy - a new passenger services strategy (P and O European Ferries); planning for change in a regional school meals service - an attitudinal assessment (Gloucestershire County Council); competitive tendering for National Health Service domestic services (Royal Deeside Hospital); strategic management and planning of small and medium-sized tourism enterprises (the Greek Aegean islands). Part 2 Systems design: implementing a catering information system in the Armed Forces (Army Catering Corps); productivity angles on sous-vide production (Home Rouxl and Commonwealth Hotels International); achieving competitive advantage through quality (Sutcliffe Catering Group); developing a system for competitor analysis (Taj Group of Hotels, India). Part 3 Training and development: managing new national education and training initiatives in the hospitality industry (National Vocational Qualifications); alternative labour markets and fast food - human resource practices during a period of demographic change (Burger King); hotel development and operation by a non-commercial organization (The Castlefield Hotel, Manchester); creativity for hospitality managers (Forte Plc).