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Introduction to management in the hospitality industry / Tom Powers and Clayton W. Barrows.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2011.Edition: 10th edDescription: 752 p. : col. illISBN:
  • 9780470399743 (hbk.) :
  • 9780470399743 (hbk.) :
Subject(s): DDC classification:
  • 647.94068 POW
LOC classification:
  • TX911.3.M27
Contents:
Part one: Perspectives on careers in hospitality. What is hospitality management? -- 2.Forces affecting growth and change in the hospitality industry -- Part two: Food service -- 3.The restaurant business -- 4.Restaurant operations -- 5.Restaurant industry organization: chain, independent, or franchise? -- 6.Complete forces in food service -- 7.On-site food service -- 8.Issues facing food service -- Part three: Lodging -- 9.Lodging: meeting guest needs -- 10.Hotel and logging operations -- 11.Forces shaping the hotel business -- 12.Competition in the lodging business -- Part four: Travel and tourism -- 13.Tourism: front and centre -- 14.Destinations: tourism generators -- Part five: Management in the hospitality industry -- 15.Management: a new way of thinking -- 16.Planning in hospitality management -- 17.Organizing in hospitality management -- 16.Staffing: human resources management in hospitality management -- 19.Control in hospitality management -- 20.Leadership and directing in hospitality management -- Part six: Hospitality as a service industry.
Summary: A classic introductory textbook for those studying hospitality management, this book has now been updated to incorporate the latest data and trends that the author has gathered in his interviews with hospitality industry professionals.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.94068 POW (Browse shelf(Opens below)) 1 Available 219006

Previous ed.: 2009.

Includes bibliographical references and index.

Part one: Perspectives on careers in hospitality. What is hospitality management? -- 2.Forces affecting growth and change in the hospitality industry -- Part two: Food service -- 3.The restaurant business -- 4.Restaurant operations -- 5.Restaurant industry organization: chain, independent, or franchise? -- 6.Complete forces in food service -- 7.On-site food service -- 8.Issues facing food service -- Part three: Lodging -- 9.Lodging: meeting guest needs -- 10.Hotel and logging operations -- 11.Forces shaping the hotel business -- 12.Competition in the lodging business -- Part four: Travel and tourism -- 13.Tourism: front and centre -- 14.Destinations: tourism generators -- Part five: Management in the hospitality industry -- 15.Management: a new way of thinking -- 16.Planning in hospitality management -- 17.Organizing in hospitality management -- 16.Staffing: human resources management in hospitality management -- 19.Control in hospitality management -- 20.Leadership and directing in hospitality management -- Part six: Hospitality as a service industry.

A classic introductory textbook for those studying hospitality management, this book has now been updated to incorporate the latest data and trends that the author has gathered in his interviews with hospitality industry professionals.

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