000 -LEADER |
fixed length control field |
02315cam a22002774a 4500 |
001 - CONTROL NUMBER |
control field |
vtls003023336 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
MY-SjTCS |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20200306162912.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
110218s2006 njua b 001 0 eng |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
0471274577 (acid-free) |
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
Level of rules in bibliographic description |
201910091745 |
Level of effort used to assign nonsubject heading access points |
shuhada |
Level of effort used to assign subject headings |
201209191101 |
Level of effort used to assign classification |
izani |
Level of effort used to assign subject headings |
201102181355 |
Level of effort used to assign classification |
VLOAD |
Level of effort used to assign subject headings |
200507250845 |
Level of effort used to assign classification |
kusuma |
-- |
200507200854 |
-- |
malathy |
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
Classification number |
647.94068 |
Item number |
POW |
100 1# - MAIN ENTRY--PERSONAL NAME |
Personal name |
Powers, Thomas F. |
9 (RLIN) |
59416 |
245 10 - TITLE STATEMENT |
Title |
Introduction to management in the hospitality industry / |
Statement of responsibility, etc. |
Tom Powers, Clayton W. Barrows. |
246 30 - VARYING FORM OF TITLE |
Title proper/short title |
Management in the hospitality industry |
250 ## - EDITION STATEMENT |
Edition statement |
8th ed. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. |
Place of publication, distribution, etc. |
Hoboken, N.J. : |
Name of publisher, distributor, etc. |
Wiley, |
Date of publication, distribution, etc. |
c2006. |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xx, 667 p. : |
Other physical details |
col. ill. ; |
Dimensions |
24 cm. |
504 ## - BIBLIOGRAPHY, ETC. NOTE |
Bibliography, etc. note |
Includes bibliographical references and index. |
505 0# - FORMATTED CONTENTS NOTE |
Formatted contents note |
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. -- 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 Motel 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 Management and Supervision.-- 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. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Hospitality industry |
General subdivision |
Management. |
9 (RLIN) |
5110 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Restaurant management. |
9 (RLIN) |
11637 |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name entry element |
Hotel management. |
9 (RLIN) |
223718 |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Barrows, Clayton W. |
9 (RLIN) |
11962 |
920 ## - Programme |
Programme |
SHT : 641083 |
999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
Koha biblionumber |
37412 |
Koha biblioitemnumber |
37412 |