Supervision in the Hospitality Industry PDF Download

Author: John R. Walker
Publisher: John Wiley and Sons
ISBN: 0470077832
Category : Business & Economics
Languages : en
Pages : 513

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Book Description
Order of authors reversed on previous eds.

Author: Jack E. Miller
Publisher:
ISBN: 9780471771487
Category : Business & Economics
Languages : en
Pages : 146

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Book Description
With updated coverage of technology and managing diversity in the workplace, Supervision in the Hospitality Industry, Fifth Edition provides hospitality professionals and students alike with the tools that they need to be effective managers in their organizations.

Author: Powers
Publisher:
ISBN: 9780471693178
Category :
Languages : en
Pages : 196

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Book Description

Author: Jack E. Miller
Publisher: Wiley
ISBN: 9780471316374
Category : Hospitality industry
Languages : en
Pages : 232

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Book Description

Author: Jack E. Miller
Publisher: Wiley
ISBN: 9780471396895
Category : Business & Economics
Languages : en
Pages : 500

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Book Description
* Covers all areas related to managing employees in foodservice and hotel operations, from communication, recruitment, and training to performance evaluation, discipline issues, and delegation. * Each chapter features new, up-to-date material. * Expanded coverage of hospitality organizations through case studies and hotel industry examples.

Author: Feinstein
Publisher: Wiley
ISBN: 9780471693154
Category : Business & Economics
Languages : en
Pages : 174

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Book Description

Author: Dennis R. Reynolds
Publisher: John Wiley & Sons
ISBN: 1119326273
Category : Business & Economics
Languages : en
Pages : 40

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Book Description
The hospitality industry's rapid evolution provides career-seekers with tremendous opportunity–and unique challenges. Changes in the global economy, rising interest in ecotourism, the influence of internet commerce, and a myriad of other trends contribute to the dynamic nature of this exciting field. Introduction to Hospitality Management presents a thorough overview of historical perspectives, current trends, and real-world practices. Coverage of bar and restaurant management, hotel and lodging operations, travel and tourism, and much more gives students a comprehensive analysis of this rewarding field. Focusing on practicality, this text presents real-world examples of traditional methods alongside insightful discussions surrounding changes in consumer demands and key issues affecting the industry. The industry’s multifaceted nature lends itself to broad exploration, and this text provides: Clear guidance through topics related to foodservice operations, convention management, meeting planning, casino and gaming management, leadership and staffing, financial and business models, and promotion and marketing Emphasis on career planning and job placement strategies, giving students a head start in charting their future in hospitality A combination of Drs. Reynolds and Barrows’ two leading textbooks, Introduction to Management in the Hospitality Industry and Introduction to the Hospitality Industry, into one cohesive, comprehensive edition Substantial coverage of internet commerce and marketing Case studies, including actual interviews with industry professionals, to reinforce primary learning objectives and build critical thinking skills An emphasize on real-world skills and practical methods employed by management professionals Methods to prepare students for job placement in multiple areas of the hospitality and tourism industry Introduction to Hospitality Management is an essential text for students learning about, or with an interest in, the hospitality industry. Written in a clear and accessible style, this important book leaves readers with a strong grasp of the topics and trends most important to a career in the hospitality industry

Author: James A. Bardi
Publisher: Wiley
ISBN: 9780471287124
Category : Business & Economics
Languages : en
Pages : 0

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Book Description
This Second Edition has been updated to include a brand new chapter on yield management, plus a human resources chapter refocused to cover current trends in training, employee empowerment, and reducing turnover. In addition, you'll discover how to increase efficiency with today's hospitality technology--from electronic lock to front office equipment.

Author: Costas Katsigris
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 584

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Book Description
This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412

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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.