Culinary, Hospitality, Travel & Tourism

For senior-seminar courses in 2-year and 4-year hospitality institutions and vocational schools; also appropriate for a first-semester course in hospitality master’s programs, as well as a reference tool for industry professionals.

This unique text helps students prepare for the hotel and restaurant operational tasks they’ll need when first hired in the industry. Both student and instructor-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality curriculum. It challenges students’ competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology.

Extensive coverage of operational and managerial hospitality topics.

~Gives students the opportunity to refine skills prior to graduation. Gives instructors a textbook that covers all requirements needed to teach a capstone course.

An excellent reference tool–Provides a comprehensive compilation of the hospitality management profession, including an excellent glossary of key terms.

~Gives students, instructors, and hospitality professionals quick reference for basic concepts in the field.

A compendium of hospitality issues at a glance.

~Gives students 15 topics pertaining to food, beverage, and lodging operations and management.

Thorough in breadth and depth–Provides a book unique in the field.

~Challenges students to solve operational and managerial situations and cases.

Excellent pedagogy–Offers six operational situations and managerial cases that take place in restaurants, hotels, and resorts among managers in different positions. An Instructor’s Manual provides a detailed discussion and answer for each case.

~Gives both students and instructors valuable course support.

I. INITIAL OPERATING EXPERIENCES IN HOSPITALITY.

1. Obtaining a Manager-In-Training Position.

2. Food Operations.

3. Beverage Operations.

4. Housekeeping Operations.

5. Front Office Operations.

6. Sales and Marketing Objectives.

7. Engineering Operations.

8. Controlling Hospitality Operations.

9. Hospitality Accounting.

II. MANAGEMENT EXPERIENCES IN HOSPITALITY.

10. Strategic Planning and Management.

11. Ethics and Hospitality.

12. Hospitality Communications.

13. Hospitality Organizational Behavior and Management.

14. Hospitality Leadership.

15. Hospitality Law.

Epilogue.

Glossary.

Index.

Introduction to Hospitality Management  (Hospitality)
Internship / Externship  (Hospitality)
Hospitality Administration  (Hospitality)

Instructor's Manual
Casado
©2006 | Prentice Hall | Paper; 94 pp | Instock
ISBN-10: 013177980X | ISBN-13: 9780131779808

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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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