Hospitality management strategies / Ronald A. Nykiel.
By: Nykiel, Ronald A.Publisher: Upper Saddle River, NJ : Prentice Hall, c2005Description: xxi, 470 p. : ill. ; 25 cm.ISBN: 0130618764 (pbk.); 9780130618764 (pbk.).Subject(s): Hospitality industry -- Management | Hospitality industry -- Management -- Case studiesDDC classification: 647.94068
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Graduate Collection||Taylor's Library-TU||647.94068 NYK 2005 | 647.94068 NYK (Browse shelf)||1||Available||SHTEx,60001,03,RA||5000099530|
|Graduate Collection||Taylor's Library-TU||647.94068 NYK (Browse shelf)||1||Available||SHTEx,60001,03,RA||1000805587|
Includes bibliographical references (p. 449-451) and index.
Part 1: Understanding Strategy, Forces, Selection, and Positioning. 1. Hospitality Management Strategies in Perspective. 2. External and Internal Driving Forces. 3. Strategy Selection and Positioning. Part 2: The Growth Strategies of Development, Financial Options, and Brand Strategy. 4. Business Development Strategies. 5. Financial Strategies. 6. Brand Strategy and Management. Part 3: The Offensive (Revenue Development) Strategies of Marketing, Sales, and Customer Retention. 7. Marketing Strategies. 8. Sales Strategies. 9. Customer Service and Quality Strategies. Part 4: The Functional Strategies of Human Resources, Technology, and Purchasing. 10. Human Resource Management Strategies. 11. Technology Management and Applications. 12. Purchasing Concepts. Part 5: The Defensive (Business Preservation) Strategies of Risk Management, Crisis Management, and Communications. 13. Risk Management. 14. Crisis Management. 15. Communications and Public Relations. Part 6: The Implementation of Strategic Planning, Organizational and Operational Concepts, and Leadership. 16. The Strategic Planning Process. 17. Organizational and Operational Concepts. 18. Leadership Profiles.