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

By: Contributor(s): Material type: TextTextPublication details: New York ; Chichester : Wiley, 2005.Edition: 8th edDescription: 688 p. : col. ill. ; 24 cmISBN:
  • 9780471274575 (hbk.) :
  • 9780471274575
Subject(s): DDC classification:
  • 647.94068 POW
LOC classification:
  • TX911.3.M27
Contents:
Preface.PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY.Chapter 1: The Hospitality Industry and You.Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry.PART TWO: FOOD SERVICE.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: Issues Facing Food Service.Chapter 8: On-Site Food Service.PART THREE: LODGING.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.PART FOUR: TRAVEL AND TOURISM.Chapter 13: Tourism: Front and Center.Chapter 14: Destinations: Tourism Generators.PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY.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.PART SIX: HOSPITALITY AS A SERVICE INDUSTRY.Chapter 21: The Role of Service in the Hospitality 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 206267
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.94068 POW (Browse shelf(Opens below)) 1 Available 206266
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.94068 POW (Browse shelf(Opens below)) 1 Available 206268

Previous ed.: 2003.

Includes bibliographical references and index.

Preface.PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY.Chapter 1: The Hospitality Industry and You.Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry.PART TWO: FOOD SERVICE.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: Issues Facing Food Service.Chapter 8: On-Site Food Service.PART THREE: LODGING.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.PART FOUR: TRAVEL AND TOURISM.Chapter 13: Tourism: Front and Center.Chapter 14: Destinations: Tourism Generators.PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY.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.PART SIX: HOSPITALITY AS A SERVICE INDUSTRY.Chapter 21: The Role of Service in the Hospitality 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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