Management of International Resort Hotel Operations (Paperback, 1st)

Section 1 The Resort in Context

Chapter 1 - Historical development of the resort industry?
- Origins
- First Resorts
- Medical Benefits

Chapter 2 - The Contemporary Resort Industry
- Resort typologies
- The customer
- Inter-relationship
- Key players
- Market size
- Growth and development

Section 2 Revenue Sources

Chapter 3 - Lodging
- The Front Office
- Bedrooms & suites
- Timeshare
- Multi-usage properties

Chapter 4 - Food and Beverage
- Central production
- Satellite kitchens
- Diversity of the offer
- Bars
- Food service
- Special function events

Chapter 5 - Guest Leisure Activities
- Spa
- Golf
- Excursions
- 24 hour programming

Chapter 6 - Conferencing and Meetings
- Size and scope
- Types of provision
- Client requirements
- Organisation

Section 3 - Operational Management Dimensions

Chapter 7 - Service Quality
- Standard Operating Procedures
- Consistency v flexibility
- Measuring Performance
- Customer expectations

Chapter 8 - Supply Chain
- Outsourcing v In-house
- Control
- Complexity
- Logistics and distribution

Chapter 9 - Technology
- Systems operation
- Guest relations

Chapter 10 - Marketing
- Market segmentation
- Communication
- Customer relationship management

Chapter 11 - Labour Market
- Seasonality
- Culture
- Accommodation
- Staff leisure issues

Chapter 12 - Corporate & Social Responsibility
- Sustainability
- Environmental issues
- Fair trade
- Business ethics

Chapter 13 - Risk & Legislation
- Health & safety
- Hygiene
- Security
- Personal injury

Chapter 14 - Financial Strategies
- Forecasting and budgeting
- Managing the product mix
- Pricing, promotions and discounting