Introduction to management in the hospitality industry / Tom Powers, Clayton W. Barrows.

ISBN:

9780471359012

Title:

Author:

Powers, Thomas F.

Personal Author:

Powers, Thomas F.

Edition:

7th ed.

Publication Information:

New York : Wiley, c2003.

Physical Description:

xx, 631 p. : col. ill. ; 24 cm.

General Note:

Contents:

Part I. Perspectives On Careers In Hospitality -- 1. The Hospitality Industry And You -- 2. Forces For Growth And Change In The Hospitality Industry -- Part II. Food Service -- 3. The Restaurant Business -- 4. Restaurant Operations -- 5. Restaurant Industry Organization: Chain, Independent, Or Franchise -- 6. Competitive Forces In Food Service -- 7. Issues Facing Food Service -- 8. On-Site Food Service -- Part III. Lodging -- 9. Lodging: Meeting Guest Needs -- 10. Hotel And Motel Operations -- 11. Forces Shaping The Hotel Business -- 12. Competition In The Lodging Business -- Part IV. Travel and Tourism -- 13. Tourism: Front And Center -- 14. Destinations: Tourism Generators -- Part V. Management In The Hospitality Industry -- 15. Management: A New Way Of Thinking -- 16. Planning In Hospitality Management -- 17. Organizing In Hospitality Management -- 18. Staffing: Human-Resources Management In Hospitality Management -- 19. Control In Hospitality Management -- 20. Leadership And Directing In Hospitality Management -- Part VI. Hospitality: Hospitality as a Service Industry -- 21. The Role Of Service In The Hospitality Industry.

Subject Term:

Hospitality industry -- Management.

Added Author:

Barrows, Clayton W.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/wiley021/2001045582.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2001045582.html

Publication Date:

2003

2002

Publication Information:

New York : Wiley, c2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.94068 POW	Book	1	Standard shelving location	Searching... Unknown

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Summary

The revised edition of the classic introductory volume to hospitality management
Introduction to Management in the Hospitality Industry covers all aspects of managing in the business, from operational issues to the role of management. This extensively revised Seventh Edition continues to set itself apart with:
* A new, full-color interior design
* New and revised Internet exercises
* More than 230 photographs, figures, and tables from a diverse cross section of hospitality spots around the world
* Case histories
* Global hospitality notes and industry practice notes
* Chapter review questions
The authors' accessible treatment makes it easy for students to gain a clear understanding of the size and scope of this expanding industry and what goes into managing it. Introduction to Management in the Hospitality Industry, Seventh Edition is the perfect beginning for students interested in a management career in the hospitality sector.
Visit the accompanying Web site at www.wiley.com/college

Author Notes

TOM POWERS is Professor Emeritus at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.
CLAYTON W. BARROWS is Associate Professor at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.

Preface

Part 1

Chapter 1 The Hospitality Industry and You

Chapter 2 Forces Affecting Growth and Change in the Hospitality Industry

Part 2 Food Service

Chapter 3 The Restaurant Business

Chapter 4 Restaurant Operations

Chapter 5 Restaurant Industry Organization: Chain, Independent, or Franchise?

Chapter 6 Competitive Forces in Food Service

Chapter 7 Issues Facing Food Service

Chapter 8 On-site Food Service

Part 3 Lodging

Chapter 9 Lodging: Meeting Guest Needs

Chapter 10 Hotel and Motel Operations

Chapter 11 Forces Shaping the Hotel Business

Chapter 12 Competition in the Lodging Business

Part 4 Travel and Tourism

Chapter 13 Tourism: Front and Center

Chapter 14 Destinations: Tourism Generators

Part 5 Management in the Hospitality Industry

Chapter 15 Management: A New Way of Thinking

Chapter 16 Planning in Hospitality Management

Chapter 17 Organizing in Hospitality Management

Chapter 18 Staffing: Human-Resources Management in Hospitality Management

Chapter 19 Control in Hospitality Management

Chapter 20 Leadership and Directing in Hospitality Management

Part 6 Hospitality as a Service Industry

Chapter 21 The Role of Service in the Hospitality Industry

Index

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Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents