Midlands State University Library
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Introduction to the hospitality industry : created by Tom Powers

By: Material type: TextTextLanguage: English Publication details: New York : John Wiley & Sons, 1999.Edition: 4thDescription: 461 pagesContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 047131036
Subject(s): LOC classification:
  • TX911 POW
Contents:
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.
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TX911 POW (Browse shelf(Opens below)) 49490 Available BK130269
Book Book Batanai Library Open Shelf TX911 POW (Browse shelf(Opens below)) 87757 Available BK112909

Includes index.

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.

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.

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