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Introduction to Management in the Hospitality Industry, Study Guide , 10th Edition,9781118004609

Introduction to Management in the Hospitality Industry, Study Guide , 10th Edition

by ; ;
Edition:
10th
ISBN13:

9781118004609

ISBN10:
1118004604
Format:
Paperback
Pub. Date:
3/1/2011
Publisher(s):
Wiley
List Price: $49.70

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Questions About This Book?

What version or edition is this?
This is the 10th edition with a publication date of 3/1/2011.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.

Summary

Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, 10th Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry.

Table of Contents

Chapter 1: The Hospitality Industry and You

Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry

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: On-Site Food Service

Chapter 8: Issues Facing Food Service

Chapter 9: Lodging: Meeting Guest Needs

Chapter 10: Hotel and Lodging Operations

Chapter 11: Forces Shaping the Hotel Business

Chapter 12: Competition in the Lodging Business

Chapter 13: Tourism: Front and Center

Chapter 14: Destinations: Tourism Generators

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

Chapter 21: The Role of Service in the Hospitality Industry



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