Study Guide to accompany Introduction to Management in the Hospitality Industry, 10e

by Barrows, Clayton W.; Powers, Tom; Reynolds, Dennis R.

• ISBN13: 9781118004609
• ISBN10: 1118004604
• Edition: 10th
• Format: Paperback
• Copyright: 2011-03-15
• Publisher: Wiley
• More Book Details

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.

Author Biography

Clayton W. Barrows is Associate Professor at the School of Hotel, Restaurant & Tourism Administration at the University of New Orleans in Louisiana.

Tom Powers, widely recognized for his pioneering work in hospitality education, is Professor Emeritus at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.

Dennis Reynolds is the Ivar B. Haglund Endowed Chair in Hospitality Business Management at Washington State University. Previously, he was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at Cornell University's School of Hotel Administration.

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