John Wiley & Sons Introduction to Hospitality Management Cover The hospitality industry's rapid evolution provides career-seekers with tremendous opportunity-and u.. Product #: 978-1-119-36755-0 Regular price: $39.16 $39.16 Auf Lager

Introduction to Hospitality Management

Reynolds, Dennis / Rahman, Imran / Barrows, Clayton W.


1. Auflage April 2021
432 Seiten, eText
Wiley & Sons Ltd

ISBN: 978-1-119-36755-0
John Wiley & Sons

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The hospitality industry's rapid evolution provides career-seekers with tremendous opportunity-and unique challenges. Changes in the global economy, rising interest in ecotourism, the influence of internet commerce, and myriad other trends contribute to the dynamic nature of this exciting field. Introduction to Hospitality Management presents a thorough overview of historical perspectives, current trends, and real-world practices. Coverage of bar and restaurant management, hotel and lodging operations, travel and tourism, and much more gives students a comprehensive survey of this rewarding field.

Focusing on practicality, this text presents real-world examples of traditional methods alongside insightful discussions surrounding changes in consumer demands and key issues affecting the industry. The industry's multifaceted nature lends itself to broad exploration, and this text provides clear guidance through topics related to foodservice operation, convention management, meeting planning, casino and gaming management, leadership and staffing, financial and business models, and promotion and marketing. Emphasis on career planning and job placement strategies give students a head start in charting their future in hospitality.



About the Authors

Part I: The Hospitality Industry

Chapter 1: The Hospitality Industry and You

Chapter 2: Growth and Change in the Hospitality Industry

Part II: Foodservice

Chapter 3: The Foodservice Industry

Chapter 4: Restaurant Operations

Chapter 5: Onsite Foodservice

Chapter 6: Beverages

Part III: Lodging

Chapter 7: The Lodging Industry

Chapter 8: Hotel and Lodging Operations

Chapter 9: Food and Beverages in Hotels

Part IV: Tourism

Chapter 10: The Tourism Industry

Chapter 11: Destinations: Tourism Generators

Chapter 12: Event Management

Part V: Management

Chapter 13: Accounting

Chapter 14: Human Resources

Chapter 15: Service Management

Chapter 16: Leadership and Management

Dr. Dennis Reynolds is Dean of the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management. Ranked 15th among the world's most prolific hospitality management authors, Professor Reynolds has authored or co-authored more than 100 articles and six textbooks.

Dr. Imran Rahman is Associate Professor in the Department of Nutrition, Dietetics, and Hospitality Management in the College of Human Sciences at Auburn University. He was recently appointed to the prestigious Mike & Leann Rowe Endowed Professorship in International Studies.

Dr. Clayton W. Barrows is Professor and Interim Chair of Hospitality Management in the Peter T. Paul College of Business and Economics at the University of New Hampshire, where he teaches classes in hospitality management with an emphasis on private club management. He has worked in the hospitality industry and in hospitality education in the United States and Canada for over 30 years.

D. Reynolds, School of Hospitality Business Management, Washington State University; C. W. Barrows, School of Hotel, Restaurant & Tourism Administration, University of New Orleans