Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
What is included with this book?
Prepare students to succeed in hospitality management.
Capturing the breadth of the world’s largest and fastest growing business, Introduction to Hospitality Management, 5/e, gives an in-depth overview of both hospitality and management. The text is organized into five sections, with six chapters devoted to management: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management; managerial areas of the hospitality industry. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry’s unique enthusiasm and passion. New photos, page layouts, and hands-on examples that help students understand the how-to aspects of today’s hospitality industry. Updated to reflect today’s trends and realities, the Fifth Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more!
Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.
Dr. John R. Walker, DBA, FMP, CHA, is the McKibbon Professor of Hotel and Restaurant Management at the University of South Florida and a Fulbright Senior Specialist. John’s years of industry experience began with management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant room’s division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies.
John has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in The Cornell Hotel Restaurant Administration Quarterly, The Hospitality Educators Journal,and the New York Times. He is a 10-time recipient of the President’s Award for teaching, scholarship, and service, and he has received the Patnubay Award for exemplary professional performance through teaching and authorship of tourism and hospitality publications.
John is an editorial advisory board member for Progress in Tourism and Hospitality Research. He is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator (CHA) and a certified foodservice management professional (FMP).
John is married to Josielyn T. Walker, and they have twins, Christopher and Selina. The Walkers live in Sarasota, Florida.
PART I: INTRODUCING HOSPITALITY AND LODGING
1. Introducing Hospitality
2. The Hotel Business
3. Rooms Division
4. Food and Beverage
PART II: BEVERAGES, RESTAURANTS, AND MANAGED SERVICES
6. The Restaurant Business
7. Restaurant Management
8. Managed Services
PART III: TOURISM, RECREATION, ATTRACTIONS, CLUBS AND GAMING
10. Recreation, Attractions, and Clubs
11. Gaming Entertainment
PART IV: ASSEMBLIES, EVENTS, ATTRACTIONS, LEADERSHIP, AND MANAGEMENT
12. Meetings, Conventions, Expositions
13. Special Events
14. Leadership and Management
Part V: MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY
17. Communication and Decision Making