Introduction to hospitality management

書誌事項

Introduction to hospitality management

John R. Walker

Prentice Hall, c2010

3rd ed

大学図書館所蔵 件 / 4

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

内容説明

Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 3/e, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the book focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student's appreciation for the field. This new edition includes access to an enhanced Companion Web Site and features more on event management, sustainable hospitality, and globalization.

目次

Table of Contents PART I: THE HOSPITALITY INDUSTRY AND TOURISM 1. Welcome to the Hospitality Industry 2. Tourism PART II: LODGING 3. The Hotel Business 4. Rooms Division Operations 5. Food and Beverage Operations PART III: RESTAURANTS, MANAGER SERVICES AND BEVERAGES 6. Restaurant Business 7. Restaurant Operations 8. Managed Services 9. Beverages PART IV: RECREATION, THEME PARKS, CLUBS AND GAMING ENTERTAINMENT 10. Recreation, Theme Parks and Clubs 11. Gaming Entertainment PART V: ASSEMBLIES AND EVENT MANAGEMENT 12. Meetings, Conventions, Expositions 13. Special Events PART VI: MANAGERIAL AREAS OF THE HOSPITALITY INDUSTRY 14. Leadership and Management 15. Planning 16. Organizing 17. Communicating and Decision-Making 18. Human Resources and Motivation 19. Control

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詳細情報

  • NII書誌ID(NCID)
    BB0735491X
  • ISBN
    • 9780135061381
  • LCCN
    2008041068
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Upper Saddle River, N.J.
  • ページ数/冊数
    xxxvii, 662 p.
  • 大きさ
    26 cm
  • 分類
  • 件名
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