Host of Opportunities, A: An Introduction to Hospitality Management, 2/E
Hubert B. Van Hoof, Penn State University
Gary K. Vallen, Northern Arizona University
Marilyn E. McDonald, Northern Arizona University
Paul J. Wiener, Northern Arizona State University

ISBN-10: 0130145912
ISBN-13: 9780130145918

Publisher: Prentice Hall
Copyright: 2007
Format: Paper; 560 pp
Published: 10/09/2006

Suggested retail price: $52.00
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Appropriate for Introduction to Hospitality courses within Hospitality Management & some Culinary Arts departments.

 

A brief and inexpensive introductory text organized around typical hospitality management curricula.  A Host of Opportunities provides an introduction to future Hospitality Management courses.  Every chapter integrates of cross-departmental viewpoints and functions, along with ethics to prepare a learner with management training.

 

Appropriate for Introduction to Hospitality courses within Hospitality Management & some Culinary Arts departments.

 

A brief and inexpensive introductory text organized around typical hospitality management curricula.  A Host of Opportunities provides an introduction to future Hospitality Management courses.  Every chapter integrates of cross-departmental viewpoints and functions, along with ethics to prepare a learner with management training.

 

HALLMARK FEATURES:

 

  •         Organized around a typical hospitality management curricula designed to provide students with a “taste” of the discipline.
  •        Brief, paperback text that is half the size of typical introductory textbooks
  •        “Eye on the Issues” feature in every chapter points out the interplay between technology, the environment, the global marketplace and ethical decision-making in every chapter.

Chapter 1 - The Essence and Scope of Hospitality

 

Part 1 - Introduction to Lodging Management

 

Chapter 2 - Histrory and Economics of the Lodging Industry

Chapter 3 - Rooms Division: Front of the House Operations

Chapter 4 - Rooms Division: Back of the House Operations: Housekeeping, Maintenance & Engineering

 

Part 2 - Introduction to the Food and Beverage Industry

 

Chapter 5 - Overview of the Food-Service Industry

Chapter 6 - Food-Service Management

 

Part 3 - Introduction to Components of the Travel & Tourism Industry

 

Chapter 7 - Linking Hospitality to Travel & Tourism

Chapter 8 - The Hospitality Spectrum: Resorts, Clubs, Cruises, Events & Attractions

Chapter 9 - Gaming and Casino Management

 

Part 4 - Hospitality Management Functions & Skills

 

Chapter 10 - Human Resource Management

Chapter 11 - Hospitality Marketing

Chapter 12 - Leadership, Ethics & Management for the Hospitality Industry

Chapter 13 - Career Exploration for the Hospitality Industry

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