Includes bibliographical references and index.

Chapter 1. Creating a favorable organization climate -- Chapter 2. Overview of management and supervision -- Chapter 3. Planning & trouble shooting performance problems -- Chapter 4. Planning & Designing menus & banquet packages -- Chapter 5. Organizing the work -- Chapter 6. Monitoring, leading and directing -- Chapter 7. Controlling and improving work performance -- Chapter 8. Cost control in food service operations -- Chapter 9. Starting a hospitality business -- List of sample forms and control tools.

The whole text is divided into 9 chapters. The first chapter starts with a description of the organizational climate that is favorable to efficient operations so that anyone contemplating to do business in the hotel and restaurant industry will be guided in making a good start. The next one gives an overview of management and specific management functions as applied in tourism related business. The third to the eighth chapters discuss in detail the elements, principles and techniques governing the four major management functions of planning, organizing, leading and controlling. The final chapter provides guidelines on how to start a hotel and restaurant business.