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Introduction to the Hospitality Industry : Study guide to accompany / Clayton W. Barrows and Tom Powers

By: Barrows, Clayton W [author]Contributor(s): Powers, Tom [co-author]Material type: Text

TextPublication details: New Jersey : John Wiley & Sons, Inc., c2009Edition: Seventh EditionDescription: iv, 148 pages ; 28 cmISBN: 9780470285459Subject(s): HOSPITALITY INDUSTRYLOC classification: TX 911 .B37i 2009

Contents:

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 Service. Chapter 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. Chapter 14. Destinations -- Part Five: Hospitality as a Service Industry. Chapter 15. The role of Service in the Hospitality Industry.

Summary: This revised edition of the landmark introductory volume to the hospitality industry covers all aspects of the business, from individual roles to operational issues and is perfect introductory reading for those interested in a hospitality career.

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911 .B37i 2009 (Browse shelf (Opens below))	c.1	Available		NULIB000000447

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 Service. Chapter 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. Chapter 14. Destinations --
Part Five: Hospitality as a Service Industry. Chapter 15. The role of Service in the Hospitality Industry.

This revised edition of the landmark introductory volume to the hospitality industry covers all aspects of the business, from individual roles to operational issues and is perfect introductory reading for those interested in a hospitality career.

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