Culinary, Hospitality, Travel & Tourism

Using an understandable, student-friendly writing style to provide comprehensive coverage, this text focuses on an industry-oriented description of the skills and knowledge necessary to successfully run a hotel. The various elements of the book are applicable to all operating departments in a lodging operation, though viewed from the perspective of a General Manager. Emphasis on financial responsibility is evident throughout the book’s theoretical model of how to manage a hotel, research-based presentation of what General Managers actually do, and explanation of how to become profitable through the delivery of service and quality.

Logical chapter organization-Each concentrates on the functions of the department personnel rather than simply a description of the departments.

~Allows students to first see and understand the role and nature of all departments within a typical hotel organization.

Focus on the role of the General Manager-Detailing seven major responsibilities: asset protection; managing supply and demand; increasing income; improving employee performance; improving productivity; managing customer service; and managing quality.

~Gives students the “big picture” by putting together the pieces needed to operate a successful hotel.

Emphasis on financial responsibility.

~Shows students the difference between running a hotel like a business and running a business like a hotel — emphasizes the need to operate as a business that makes money through giving value.

Research findings and material from the American Hotel & Lodging Association throughout.

~Offers students additional real-world perspective, and hands-on industry-related information that comes from professionals, written for those in the business.

Sidebars-(Quick Stays) present relevant, practical, industry-related mini-cases directly tied to the chapter outcomes.

~Highlights ways the industry puts ideas into practice.

  1. Introduction—How to Manage a Hotel.

  2. Protecting the Assets: Guests, Employees, Structure and Contents.

  3. Protecting the Assets: Financial Controls.

  4. Managing Supply and Demand.

  5. Improving Employee Performance.

  6. Increasing Income: Revenue Management.

  7. Increasing Income: Cost Management.

  8. Improving Productivity.

  9. Managing Customer Service.

10. Managing Quality.

Introduction to Hotel and Motel Management  (Hospitality)

Instructor's Manual (Online)
Mill
©2006 | Prentice Hall | On-line Supplement; 0 pp | Instock
ISBN-10: 0131860879 | ISBN-13: 9780131860872
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PowerPoints (online)
Mill
©2006 | Prentice Hall | On-line Supplement | Instock
ISBN-10: 0131860895 | ISBN-13: 9780131860896

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  Hospitality & Culinary Arts Custom Library
  Pearson Custom Publishing
  ©2010 | Prentice Hall | On-line Supplement | Instock
  ISBN-10: 013510310X | ISBN-13: 9780135103104
  

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Package ISBN-10: 0138137544 | ISBN-13: 9780138137540
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