The Hotel and Catering Industry: Hotels and restaurants PDF Download

Author: Great Britain. Commission on Industrial Relations
Publisher:
ISBN:
Category : Political Science
Languages : en
Pages : 80

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Author: Gerald W. Lattin
Publisher: Educational Institute of American Hotel & Motel Association
ISBN:
Category : Business & Economics
Languages : en
Pages : 416

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Book Description

Author: Slavoj Medlik
Publisher:
ISBN:
Category :
Languages : en
Pages : 282

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Book Description

Author: Bob Brotherton
Publisher: Routledge
ISBN: 1136394087
Category : Business & Economics
Languages : en
Pages : 252

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Book Description
With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field.

Author: Donald E. Lundberg
Publisher: Van Nostrand Reinhold Company
ISBN: 9780442012465
Category : Hotels
Languages : en
Pages : 374

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Book Description
The Hotel and Restaurant Business Sixth Edition Donald E. Lundberg Completely updated to cover current trends and conditions in the hospitality industry, this latest edition of the best-selling text offers an excellent introduction to the industry as well as a wealth of practical, how-to information for anyone entering the field. Based on the author's more than 30 years of experience in hospitality. The Hotel and Restaurant Business offers comprehensive information on the background and current status of the industry, all presented in an interesting, easy-to-read style. New chapters provide up-to-date information on: hospitality-specific human resources and human relations issues the global nature of the hotel and restaurant business recent changes in hotel development and financing brought about by the recessional economy growth in the institutional segment of the restaurant business changes in the fast food business and fast food franchising Also included are discussions of the history of the business-from early inns and taverns to the new resort complexes-as well as tourism and the hospitality industry, resort operations, restaurant operations, and much, much more. Like previous versions of the book, the Sixth Edition includes the most in-depth, authoritative look at the wide-ranging hospitality industry available anywhere.

Author: Yvonne Guerrier
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 300

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Book Description
The hospitality sector is one of the largest growing industries in the world. This is reflected in the growing number of academic courses available on the subject. The key element of hospitality management is interaction between the people who work in the industry and the environment in which they work. Yvonne Guerrier has compiled a state-of-the-art textbook which considers the core elements of organizational behaviour in the hospitality industry with an international perspective. By its very nature, hospitality management is becoming an international topic and as such needs to be studied in this context. The book draws on the available case studies and experiences from around the world in order to develop an understanding of working and living with people from different cultures. Organizational Behaviour in Hotels and Restaurants will enable you to find the answers to such questions as: "Why is it a pleasure to work in some organizations and torture to work in others? "Why is it sometimes difficult to motivate people to work hard?" "How can one person persuade people to work together as a team?" What is the best way of designing an organization structure?" "How can I persuade my boss to listen to my ideas?" Students studying hospitality management, hotel management or hotel and catering management at degree level will find this book an invaluable guide to the subject. Students studying for degrees in tourism management, leisure management and retail management will also find much in this book which is of relevance and interest to them.

Author: R. D. Boardman
Publisher: Elsevier
ISBN: 1483135713
Category : Business & Economics
Languages : en
Pages : 185

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Book Description
Hotel and Catering Accounts discusses accounts and cost statements in the context of hotel and catering management. The book is comprised of 24 chapters that cover the range of accounts, costing, and budgeting relevant to caterers. The coverage of the text includes accounting concepts and conventions; elements of cost and sales; and non-profit-making concerns. The book also covers budgetary control; working capital management; and adjustments for stocks, accruals, and payments in advance. The text will be most useful to caterers and catering students. Students and professionals in the field of business management and accounting will also benefit from this book.

Author: Judith M. Nixon
Publisher: Greenwood
ISBN:
Category : Business & Economics
Languages : en
Pages : 256

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Book Description
Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materials published in the 1980s, but earlier works are included if they have historic value or are still useful. Two appendices are included: a list of state and national/international associations, and a list of colleges offering hotel, restaurant, and foodservice programs.

Author: Council for Education, Recruitment and Training for the Hotel, Catering and Tourism Industry
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 93

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Book Description

Author: Micah Solomon
Publisher: SelectBooks, Inc.
ISBN: 159079379X
Category : Business & Economics
Languages : en
Pages : 191

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Book Description
Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”