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Study Guide to accompany Introduction to Management in the Hospitality Industry, 10e

ISBN: 978-1-118-06663-8
220 pages
September 2011, ©2012
Study Guide to accompany Introduction to Management in the Hospitality Industry, 10e (1118066634) cover image

Table of Contents

Chapter 1: The Hospitality Industry and You

Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry

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

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

Chapter 13: Tourism: Front and Center

Chapter 14: Destinations: Tourism Generators

Chapter 15: Management: A New Way of Thinking

Chapter 16: Planning in Hospitality Management

Chapter 17: Organizing in Hospitality Management

Chapter 18: Staffing: Human-Resources Management in Hospitality Management

Chapter 19: Control in Hospitality Management

Chapter 20: Leadership and Directing in Hospitality Management

Chapter 21: The Role of Service in the Hospitality Industry

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