Introduction to Management in the Hospitality Industry, Student Workbook, 7th Edition

by Tom Powers (Emeritus, School of Hotel and Food Administration, Univ. of Guelph); Clayton W. Barrows (School of Hotel and Food Administration, Univ. of Guelph)

• ISBN13: 9780471216889
• ISBN10: 0471216887
• Edition: 7th
• Format: Paperback
• Copyright: 2003-01-01
• Publisher: Wiley
• More Book Details
• Purchase Benefits

Summary

"Students preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, Internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry." "The Seventh Edition of Introduction to the Hospitality Industry gives students the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Written in a clear, accessible style and richly illustrated, the text offers a comprehensive and engaging introduction to the field." "Upon successful completion of this text, readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them."--BOOK JACKET.

Author Biography

Tom Powers is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada. Clayton W. Barrows is Professor of Hospitality Management at the University of New Hampshire.

Table of Contents

Introduction	vii
The Hospitality Industry and You	1	(5)
Learning Objectives	1	(5)
Study Outline	1	(1)
Exercises	2	(2)
Check-in	4	(2)
Forces Affecting Growth and Change in the Hospitality Industry	6	(5)
Learning Objectives	6	(5)
Study Outline	6	(1)
Exercises	7	(2)
Check-in	9	(2)
The Restaurant Business	11	(5)
Learning Objectives	11	(5)
Study Outline	11	(1)
Exercises	12	(2)
Check-in	14	(2)
Restaurant Operations	16	(4)
Learning Objectives	16	(4)
Study Outline	16	(1)
Exercises	17	(1)
Check-in	18	(2)
Restaurant Industry Organization: Chain, Independent, or Franchise?	20	(4)
Learning Objectives	20	(4)
Study Outline	20	(1)
Exercises	21	(1)
Check-in	22	(2)
Competitive Forces in Food Services	24	(5)
Learning Objectives	24	(5)
Study Outline	24	(2)
Exercises	26	(1)
Check-in	27	(2)
Issues Facing Food Service	29	(5)
Learning Objectives	29	(5)
Study Outline	29	(1)
Exercises	30	(2)
Check-in	32	(2)
On-Site Food Service	34	(5)
Learning Objectives	34	(5)
Study Outline	34	(1)
Exercises	35	(2)
Check-in	37	(2)
Lodging: Meeting Guest Needs	39	(6)
Learning Objectives	39	(6)
Study Outline	40	(1)
Exercises	41	(2)
Check-in	43	(2)
Hotel and Motel Operations	45	(5)
Learning Objectives	45	(5)
Study Outline	45	(1)
Exercises	46	(2)
Check-in	48	(2)
Forces Shaping the Hotel Business	50	(4)
Learning Objectives	50	(4)
Study Outline	50	(1)
Exercises	51	(1)
Check-in	52	(2)
Competition in the Lodging Business	54	(5)
Learning Objectives	54	(5)
Study Outline	54	(1)
Exercises	55	(2)
Check-in	57	(2)
Tourism: Front and Center	59	(4)
Learning Objectives	59	(4)
Study Outline	59	(1)
Exercises	60	(1)
Check-in	61	(2)
Destinations: Tourism Generators	63	(5)
Learning Objectives	63	(5)
Study Outline	63	(2)
Exercises	65	(1)
Check-in	66	(2)
Management: A New Way of Thinking	68	(6)
Learning Objectives	68	(6)
Study Outline	68	(2)
Exercises	70	(1)
Check-in	71	(3)
Planning in Hospitality Management	74	(5)
Learning Objectives	74	(5)
Study Outline	74	(2)
Exercises	76	(1)
Check-in	77	(2)
Organizing in Hospitality Management	79	(4)
Learning Objectives	79	(4)
Study Outline	79	(1)
Exercises	80	(1)
Check-in	81	(2)
Staffing: Human Resource Management in Hospitality Management	83	(5)
Learning Objectives	83	(5)
Study Outline	83	(1)
Exercises	84	(2)
Check-in	86	(2)
Control in Hospitality Management	88	(5)
Learning Objectives	88	(5)
Study Outline	88	(1)
Exercises	89	(2)
Check-in	91	(2)
Leadership and Directing in Hospitality Management	93	(6)
Learning Objectives	93	(6)
Study Outline	93	(2)
Exercises	95	(1)
Check-in	96	(3)
The Role of Service in the Hospitality Industry	99	(5)
Learning Objectives	99	(5)
Study Outline	99	(1)
Exercises	100	(2)
Check-in	102	(2)
Practice Test	104	(10)
Practice Test Answer Key	114	(1)
Chapter Check-in Answer Key	115