MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01966nam a22002897a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
ZW-GwMSU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20191204135642.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100917s xx 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
047131036 |
| 040 ## - CATALOGING SOURCE |
|---|
| Language of cataloging |
English |
| Transcribing agency |
MSU |
| Description conventions |
rda |
| 041 ## - |
|---|
| -- |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911 POW |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Powers, Tom. |
| Relator term |
creator |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Introduction to the hospitality industry : |
| Statement of responsibility, etc |
created by Tom Powers |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
4th |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
John Wiley & Sons, |
| Date of publication, distribution, etc |
1999. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
461 pages |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| source |
rdamedia |
| media type term |
unmediated |
| media type code |
n |
| 338 ## - CARRIER TYPE |
|---|
| source |
rdacarrier |
| carrier type term |
volume |
| carrier type code |
nc |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Part I Perspectives on careers in hospitality; Chapter 1 - The hospitality industry and you Part II Food service; Chapter 2 - The restaurant business, 3 - Restaurant operations, 4 - Restaurant industry organization: chain, independent, of franchise, 5 - Forces shaping food service, 6 - Issues facing food service, 7 - Institutions and institutional food service Part III Lodging; Chapter 8 Lodging: meeting guest needs, 9 - Hotel and motel operations, 10 - Forces shaping the hotel business, 11 - Competition in lodging Part 4 Travel, tourism, and the hospitality industry Chapter 12 Tourism: front and center, 13 - Destinations: tourism generators Part V Special topics; Chapter 14 The role of service in the hospitality industry, 15 - Views of the future, Index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
The updated edition of this classic introductory textbook. Accompanied by NRAEF student workbook for use in its ProMgmt. certificate program, this book offers a comprehensive treatment of the entire hospitality industry, thoroughly updated to reflect the latest trends in the hospitality, foodservice, and travel/tourism industries. It provides learning objectives, summaries, review questions, and key terms concepts, along with real-life case histories. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Hospitality industry |
| 908 ## - PUT COMMAND PARAMETER (RLIN) |
|---|
| Put command parameter |
100917 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Book |