Introduction to Management in the Hospitality Industry (Hardcover, 10)

Part 1. Perspectives on careers in hospitality 1

Chapter 1. The hospitality industry and you 3

Chapter 2. Forces affecting growth and change in the hospitality industry 33

Part 2. Food service 61

Chapter 3. The restaurant business 63

Chapter 4. Restaurant operations 103

Chapter 5. Restaurant industry organization : chain, independent, or franchise? 127

Chapter 6. Competitive forces in food service 159

Chapter 7. Issues facing food service 183

Chapter 8. On-site food service 213

Part 3. Lodging 255

Chapter 9. Lodging : meeting guest needs 257

Chapter 10. Hotel and lodging operations 293

Chapter 11. Forces shaping the hotel business 333

Chapter 12. Competition in the lodging business 367

Part 4. Travel and tourism 405

Chapter 13. Tourism : front and center 407

Chapter 14. Destinations : tourism generators 437

Part 5. Management in the hospitality industry 483

Chapter 15. Management : a new way of thinking 485

Chapter 16. Planning in hospitality management 511

Chapter 17. Organizing in hospitality management 533

Chapter 18. Staffing : human-resources management in hospitality management 557

Chapter 19. Control in hospitality management 587

Chapter 20. Leadership and directing in hospitality management 605

Part 6. Hospitality as a service industry 627

Chapter 21. The role of service in the hospitality industry 629