Skip to main content

The Hotel and Restaurant Business, 6th Edition

The Hotel and Restaurant Business, 6th Edition

ISBN: 978-0-471-28508-3

Aug 1994

388 pages

Select type: Paperback

$123.95

Product not available for purchase

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.

Related Resources

Instructor

Contact your Rep for all inquiries

Introduction: An Overview.

The Early Inn/Tavern.

The Developing and Modern Hotel/Motel.

Hotel/Motel Finance.

Hotel/Motel Architecture and Design.

Hotel/Motel Organization and Operations.

Hotel Food and Beverage Operations.

The Resort Business.

Tourism.

The Restaurant Business.

Restaurant Operations.

Restaurant Finance and Control.

Franchising and Fast Food.

Institutional Foodservice.

The Commercial Kitchen.

Management of People.

Appendices.

Index.