Introduction to the Hospitality Industry [electronic resource].

ISBN:

9780470180594

Title:

Author:

Barrows, Clayton W.

Personal Author:

Barrows, Clayton W.

Edition:

7th ed.

Publication Information:

Hoboken : John Wiley & Sons, Inc., 2008.

Physical Description:

1 online resource (561 p.)

General Note:

Description based upon print version of record.

Contents:

Introduction to the Hospitality Industry, Seventh Edition; Contents; Preface; Content-Benefits for Students; Content-Benefits for Instructors; Features of the Book for Students and Instructors; Supplementary Materials; Acknowledgments; Part One: Perspectives on Careers in Hospitality; Chapter 1: The Hospitality Industry and You; Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry; Part Two: 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 ServiceChapter 7: On-Site Food Service; Chapter 8: Issues Facing Food Service; Part Three: Lodging; Chapter 9: Lodging: Meeting Guest Needs; Chapter 10: Hotel and Lodging Operations; Chapter 11: Forces Shaping the Hotel Business; Chapter 12: Competition in the Lodging Business; Part Four: Travel and Tourism; Chapter 13: Tourism: Front and Center; Chapter 14: Destinations: Tourism Generators; Part Five: Hospitality as a Service Industry; Chapter 15: The Role of Service in the Hospitality Industry; Index

Subject Term:

Hospitality industry.

Added Author:

Powers, Tom.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Hoboken : John Wiley & Sons, Inc., 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
338.4791	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Author Notes

Clayton W. Barrows is Professor of Hospitality Management at the University of New Hampshire.

Tom Powers is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada.

Preface

Part One Perspectives On Careers In Hospitality

Chapter 1 The Hospitality Industry And You

What Is Hospitality Management?

Case History 1.1: A Former Student's Unexpected Change

The Manager's Role In The Hospitality Industry

Why Study In A Hospitality Management Program?

Employment Opportunities

Planning A Career

The Meaning Of Work

Employment As An Important Part Of Your Education

Profiting From Work Experience

Learning Strategies For Work Experience

Getting A Job

Getting In The Door

Learning On The Job

Other Ways Of Profiting From A Job

Industry Practice Note 1.1: An Employer's View Of Job Placement

Global Hospitality Note 1.1: Career Opportunities Overseas

Employment At Graduation

Goals And Objectives: The Strategy Of Job Placement

The Outlook For Hospitality

The Effect Of September 11, 2001

Polarization In Hospitality Service Organizations

Accelerating Competition

Service Is The Difference Value Consciousness

Technology

Empowerment Diversity

Concern With Security

Concern With Food Safety And Sanitation Globalization

Summary

Key Words And Concepts

Review Questions

Internet Exercises

Notes

Chapter 2 Forces Affecting Growth And Change In The Hospitality Industry

Managing Change

Demand

The Changing Age Composition Of Our Population

Industry Practice Note 2.1: Demographics In Practice

Diversity And Cultural Change

Global Hospitality Note 2.1: As North America Ages, Some Parts Of The World Are Getting Younger

Industry Practice Note 2.2: Advocacy For The Advancement Of Women In Food Service

Supply

Land And Its Produce

Industry Practice Note 2.3: Is The Middle Class Shrinking?

Labor

Workforce Diversity

The Impact Of Labor Scarcity

Summary

Key Words And Concepts

Review Questions

Internet Exercises

Notes

Part Two Food Service

Chapter 3 The Restaurant Business

The Varied Field Of Food Service

The Outlook For Food Service

The Restaurant Business

The Dining Market And The Eating Market

Dining Well

The Eating Market And Its Dynamics

Contemporary Popular-Priced Restaurants

Quick-Service Restaurants

Midscale Restaurants

Casual Restaurants

Case History 3.1: Quark's Restaurant Serves Earthlings Too

High-Check-Average Restaurants

Global Hospitality Note

3.1 Culinary Preparation

Restaurants As Part Of A Larger Business

Restaurants In Retail Stores

Restaurants In Shopping Malls

Summary

Key Words And Concepts

Review Questions

Internet Exercises

Notes

Chapter 4 Restaurant Operations

Restaurant Operations

The Front Of The House

The Back Of The House

Industry Practice Note

4.1 Research Chefs Association

The 'Office' General Management

Making A Profit In Food Service Operations

Increasing Sales

Reducing Costs

Keeping The Score In Operations: Accounting Statements And Operating Ratios

Cost Of Sales

Controllable Expenses

Capital Costs

Life In The Restaurant Business

Salary Levels

Summary

Key Words And Concepts

Review Questions

Internet Exercises

Notes

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

Chain Restaurant Systems

Marketing And Brand Recognition

Site Selection Expertise

Access To Capital

Purchasing Economies

Control And Information Systems

New Product Development

Human-Resource Program D

Available:*

Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents