Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
What is included with this book?
This unique introductory textbook will get new hospitality students excited and interested in the world’s largest service industry. In addition to offering a historical perspective, the book covers all hotel operating areas to give students an understanding of each department and how it operates. Students will learn about the complex interrelationships involved in the hospitality business and discover the variety of available career opportunities.
The eighth edition of The Lodging and Food Service Industry updates numerous charts and graphs to keep pace with an industry that often changes rapidly. Similarly, the discussion of many procedures, formulas, key statistics, and sales tools has been updated. Special importance is given to the ever-expanding role of the Internet in hospitality operations and on customer interactions.
About the Educational Institute
We Train The Best!
The American Hotel and Lodging Educational Institute (AHLEI) is the premier source for delivering quality hospitality education, training and professional certification that serves the needs of hospitality schools and industries worldwide.
Professionalcertificationfrom the AHLEI is the ultimate distinction of professional excellence for the hospitality industry. It certifies and validates competencies in conjunction with academia and industry experts for over 35 positions in the hospitality industry; designations from front-line to general manager, including the prestigious CHA - the Certified Hotel Administrator.
Part I The World of Hospitality
1 The Travel and Tourism Industry in Perspective
2 Career Opportunities
Part II The Lodging Industry
3 The Early History of Lodging in Europe and America
4 The Birth of the Modern Lodging Industry
5 The Organization and Structure of Lodging Operations
6 The Rooms Division
Part III The Food Service Industry
7 The Growth and Development of Food Service
8 The Organization and Structure of the Food Service Industry
9 The Management and Operation of Food Services
Part IV Functional Areas in Hospitality Operations
10 The Engineering and Maintenance Division
11 The Marketing and Sales Division
12 The Accounting Division
13 The Human Resources Division
14 The Security Division
Appendix I: Periodicals
Appendix II: Major Hotel Chains with Their Brands