Introduction to hospitality management

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Language: Anglais
Cover of the book Introduction to hospitality management

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704 p. · 20.3x25.4 cm · Paperback
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.

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