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Introduction to Management in the Hospitality Industry, 10th Editionby Clayton W. Barrows (Whittemore School of Business and Economics, University of New Hampshire); Tom Powers (University of Guelph); Dennis Reynolds (School of Hospitality Business Management, Washington State University)
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Table of Contents
Chapter 1. The hospitality industry and you 3
Chapter 2. Forces affecting growth and change in the hospitality industry 33
Part 2. Food service 61
Chapter 3. The restaurant business 63
Chapter 4. Restaurant operations 103
Chapter 5. Restaurant industry organization : chain, independent, or franchise? 127
Chapter 6. Competitive forces in food service 159
Chapter 7. Issues facing food service 183
Chapter 8. On-site food service 213
Part 3. Lodging 255
Chapter 9. Lodging : meeting guest needs 257
Chapter 10. Hotel and lodging operations 293
Chapter 11. Forces shaping the hotel business 333
Chapter 12. Competition in the lodging business 367
Part 4. Travel and tourism 405
Chapter 13. Tourism : front and center 407
Chapter 14. Destinations : tourism generators 437
Part 5. Management in the hospitality industry 483
Chapter 15. Management : a new way of thinking 485
Chapter 16. Planning in hospitality management 511
Chapter 17. Organizing in hospitality management 533
Chapter 18. Staffing : human-resources management in hospitality management 557
Chapter 19. Control in hospitality management 587
Chapter 20. Leadership and directing in hospitality management 605
Part 6. Hospitality as a service industry 627
Chapter 21. The role of service in the hospitality industry 629