Introduction to Hospitality Management
International Edition
3rd Edition
Published on 5. August 2009
Book
Paperback/Softback
704 pages
978-0-13-510951-9 (ISBN)
Description
Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 3/e, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the book focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student?s appreciation for the field. This new edition includes access to an enhanced Companion Web Site and features more on event management, sustainable hospitality, and globalization.
More details
Edition
3rd edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
Dimensions
Height: 207 mm
Width: 254 mm
Thickness: 26 mm
Weight
1222 gr
ISBN-13
978-0-13-510951-9 (9780135109519)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
John R. Walker | Josielyn T. Walker
Introduction to Hospitality Management
Book
07/2012
4th Edition
Pearson
€117.60
Article exhausted; check for reprint
Content
PART I: THE HOSPITALITY INDUSTRY AND TOURISM
1. Welcome to the Hospitality Industry
2. Tourism
PART II: LODGING
3. The Hotel Business
4. Rooms Division Operations
5. Food and Beverage Operations
PART III: RESTAURANTS, MANAGER SERVICES AND BEVERAGES
6. Restaurant Business
7. Restaurant Operations
8. Managed Services
9. Beverages
PART IV: RECREATION, THEME PARKS, CLUBS AND GAMING ENTERTAINMENT
10. Recreation, Theme Parks and Clubs
11. Gaming Entertainment
PART V: ASSEMBLIES AND EVENT MANAGEMENT
12. Meetings, Conventions, Expositions
13. Special Events
PART VI: MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY
14. Leadership and Management
15. Planning
16. Organizing
17. Communicating and Decision-Making
18. Human Resources and Motivation
19. Control
1. Welcome to the Hospitality Industry
2. Tourism
PART II: LODGING
3. The Hotel Business
4. Rooms Division Operations
5. Food and Beverage Operations
PART III: RESTAURANTS, MANAGER SERVICES AND BEVERAGES
6. Restaurant Business
7. Restaurant Operations
8. Managed Services
9. Beverages
PART IV: RECREATION, THEME PARKS, CLUBS AND GAMING ENTERTAINMENT
10. Recreation, Theme Parks and Clubs
11. Gaming Entertainment
PART V: ASSEMBLIES AND EVENT MANAGEMENT
12. Meetings, Conventions, Expositions
13. Special Events
PART VI: MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY
14. Leadership and Management
15. Planning
16. Organizing
17. Communicating and Decision-Making
18. Human Resources and Motivation
19. Control