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Informationen zum Autor CLAYTON W. BARROWS is Chair and Professor of Hospitality Management in the Whittemore School of Business and Economics at the University of New Hampshire. TOM POWERS is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada. DENNIS REYNOLDS is the Ivar Haglund Distinguished Professor in the School of Hospitality Business Management at Washington State University. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;}Chapter 1: The Hospitality Industry and YouChapter 2: Forces Affecting Growth and Change in the Hospitality IndustryChapter 3: The Restaurant BusinessChapter 4: Restaurant OperationsChapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise?Chapter 6: Competitive Forces in Food ServiceChapter 7: On-Site Food ServiceChapter 8: Issues Facing Food ServiceChapter 9: Lodging: Meeting Guest NeedsChapter 10: Hotel and Lodging OperationsChapter 11: Forces Shaping the Hotel BusinessChapter 12: Competition in the Lodging BusinessChapter 13: Tourism: Front and CenterChapter 14: Destinations: Tourism GeneratorsCha...
List of contents
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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
