Introduction to Management in the Hospitality Industry
John Wiley & Sons Inc (Verlag)
978-0-471-35901-2 (ISBN)
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The revised edition of the classic introductory volume to hospitality management Introduction to Management in the Hospitality Industry covers all aspects of managing in the business, from operational issues to the role of management. This extensively revised Seventh Edition continues to set itself apart with: A new, full-color interior design New and revised Internet exercises More than 230 photographs, figures, and tables from a diverse cross section of hospitality spots around the world Case histories Global hospitality notes and industry practice notes Chapter review questions The authors' accessible treatment makes it easy for students to gain a clear understanding of the size and scope of this expanding industry and what goes into managing it. Introduction to Management in the Hospitality Industry, Seventh Edition is the perfect beginning for students interested in a management career in the hospitality sector. Visit the accompanying Web site at www wiley.com/college
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.
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
| Erscheint lt. Verlag | 24.7.2002 |
|---|---|
| Überarbeitung | Clayton W. Barrows |
| Zusatzinfo | index |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 120 x 280 mm |
| Gewicht | 1474 g |
| Einbandart | gebunden |
| Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management |
| ISBN-10 | 0-471-35901-7 / 0471359017 |
| ISBN-13 | 978-0-471-35901-2 / 9780471359012 |
| Zustand | Neuware |
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