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

By: Powers, Thomas F.
Contributor(s): Barrows, Clayton W.
Publisher: Hoboken, N.J. : Wiley, c2006Edition: 8th ed.Description: xx, 667 p. : col. ill. ; 24 cm.ISBN: 0471274577 (acid-free).Other title: Management in the hospitality industry.Subject(s): Hospitality industry -- Management | Restaurant management | Hotel managementDDC classification: 647.94068
Contents:
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.

Includes bibliographical references and index.

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.