Introduction to Hospitality, 3/E
John Walker, University of South Florida

ISBN-10: 0130336602
ISBN-13: 9780130336606

Publisher: Prentice Hall
Copyright: 2002
Format: Cloth; 624 pp
Published: 05/02/2001

Suggested retail price: $101.00
Not available for purchase at this time.

For undergraduate introductory courses in Hospitality, such as Introduction to Hospitality, Introduction to Hospitality and Tourism, and Introduction to Hotel and Restaurant Management.

Tomorrow's managers are off to a strong start with this best-selling comprehensive tour through the fascinating and challenging related fields in the hospitality industry. Written in an upbeat style by an author with substantial industry experience—and supported by one of the most complete instructional packages of its kind—this full-color edition offers an enlightening overview of the industry's many facets—from a welcoming tour of the hospitality industry to tourism, lodging, restaurants, managed services, beverages, conventions and meeting, leisure/recreation, plus examines gaming entertainment, marketing and human resources, leadership and management.

  • NEW - Engaging opening chapter: “Introduction”—Welcomes the student to the world of hospitality; covers Marriott's philosophy, leadership, industry size and scope, service and TQM, industry characteristics, Disney service and strategy, career information, resume writing and advice, and more.

    • Arms students with a complete overview of the field and draws them in on a personal level. Ex.___

  • NEW - Culinary Arts section in Chapter 6—Includes discussions on ambiance and menu planning.

    • Enlightens students on today's latest trends and techniques in the culinary arts. Ex.___

  • NEW - Full-color format.

    • Heightens student interest and provides important visual aids throughout. Ex.___

  • NEW - More user-friendly pedagogy—Includes more industry examples, more real-world scenarios, and pertinent career information.

    • Makes the study of hospitality more accessible and relevant to students' lives. Ex.___

  • NEW - Companion Website.

    • Offers students a valuable online learning resource. Ex.___

  • NEW - Sound in-text learning tools—Includes chapter objectives, “Check Your Knowledge” questions, “Apply Your Knowledge” questions, Internet exercises, and bolded key words.

    • Reinforces student comprehension. Ex.___

  • Unique “Hospitality Leader” sections in Chapter 14—Experts in the hospitality field are quoted on which attributes and characteristics contributed most to their success. Included are thoughts from Wayne Calloway, former CEO of PepsiCo; Herb Kelleher, president and CEO of Southwest Airlines; Ray Kroc, founder of McDonalds; Bill Fisher, executive director, National Restaurant Association; Isadore Sharp, president and CEO of Four Seasons Hotels and Resorts; John Martin, former president and CEO of Taco Bell Corporations, Van E. Eure, president of the Angus Barn Restaurant; and Horst Schultze, president and CEO of the Ritz Carlton Hotel Company.

    • Gives students personal accounts, insights and tips from many renowned professionals in hospitality, and helps them learn from their experiences. Ex.___

  • Complete study on Food and Beverage—Covers sections on management, kitchen, hotel restaurants, bars, stewarding department, catering department, and room service.

    • Empowers students with a full account of this aspect of the hospitality industry. Ex.___

  • Extensive coverage of all facets of tourism—Discusses the five ages of tourism and tourism organizations.

    • Provides students with a detailed study of a topic that is often ignored in other texts of this kind. Ex.___

  • Full treatment of recreation, leisure, and wellness—Compares and contrasts non-commercial government-sponsored recreation, national parks, and public recreation agencies with commercial recreational venues such as theme parks and sports/health clubs; also discusses other non-commercial recreational outlets, including voluntary organizations; campus, armed forces, and employee recreational programs; and recreational opportunities for special populations.

    • Shows students aspects of hospitality that are essential to our cultural and spiritual well-being. Ex.___

  • Real-world perspective—Weaves special sections throughout—Personal Profiles focus on the achievements and industry contributions of industry leaders; Corporate Profiles examine the success stories of giants of the field; “A Day in the Life” vignettes profile selected key hospitality individuals, with real-life accounts of their activities.

    • Offers students a glimpse into the issues and challenges they'll face on the job. Ex.___

  • SCANS—Concludes each chapter with SCANS (Secretary's Commission on Achieving Necessary Skills guidelines) related exercises.

    • Helps students master the material presented and apply what they have learned to practical situations. Ex.___

  • Strong supplemental support—Comes with a free two-hour video, an informative PowerPoint presentation, and an Instructor's Manual with more in-class exercises.

    • Enriches students' learning experience and gives instructors optional, high caliber teaching tools. Ex.___

  • Engaging opening chapter: “Introduction”—Welcomes the student to the world of hospitality; covers Marriott's philosophy, leadership, industry size and scope, service and TQM, industry characteristics, Disney service and strategy, career information, resume writing and advice, and more.

    • Arms students with a complete overview of the field and draws them in on a personal level. Ex.___

  • Culinary Arts section in Chapter 6—Includes discussions on ambiance and menu planning.

    • Enlightens students on today's latest trends and techniques in the culinary arts. Ex.___

  • Full-color format.

    • Heightens student interest and provides important visual aids throughout. Ex.___

  • More user-friendly pedagogy—Includes more industry examples, more real-world scenarios, and pertinent career information.

    • Makes the study of hospitality more accessible and relevant to students' lives. Ex.___

  • Companion Website.

    • Offers students a valuable online learning resource. Ex.___

  • Sound in-text learning tools—Includes chapter objectives, “Check Your Knowledge” questions, “Apply Your Knowledge” questions, Internet exercises, and bolded key words.

    • Reinforces student comprehension. Ex.___



 1. Introduction.


 2. Tourism.


 3. The Hotel Business: Development and Classification.


 4. Hotel and Rooms Division Operation.


 5. Hotel Operations: Food and Beverage Division.


 6. The Culinary Arts and Restaurant Business: Development and Classification.


 7. Restaurant Operations.


 8. Managed Services.


 9. Beverages.


10. Recreation and Leisure.


11. The Gaming Entertainment Industry.


12. Meetings, Conventions, and Expositions.


13. Marketing, Human Resources, and Culture.


14. Leadership and Management.


Glossary.


Index.

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

     

     

    THE definitive Introductory text for the hospitality field.  Covering all sectors of the industry and written by an academician and industry veteran, Introduction to Hospitality 4/e is supported by an unparalleled supplement package, tremendous pedagogy and is career-oriented with numerous cases, career profiles and "day in the life" boxed-features. 

     

  • 0131191012Introduction to Hospitality, 4/E
    Walker
    © 2006 | Prentice Hall | Cloth; 704 pages | Instock
    ISBN-10: 0131191012 | ISBN-13: 9780131191013
    Brief Description

    • For courses in Introduction to Hospitality.

     

    This best-selling text is fully updated and streamlined for this edition. Each chapter includes an increased emphasis on globalization and environmental responsibility and a new chapter on Events Marketing appears in Part V. The practicality of previous editions continues with mini-case studies, contributions from industry experts, profiles of corporations, profiles of hospitality professionals and a new student DVD-ROM packed with resources to support readers’ coursework and their careers.

  • 0135139287Introduction to Hospitality, 5/E
    Walker
    © 2009 | Prentice Hall | Cloth; 656 pages | Instock
    ISBN-10: 0135139287 | ISBN-13: 9780135139288
    Brief Description | Buy from myPearsonStore




"I've reviewed them all with my students and this is by far the best Intro book and it just got better." — Ken Crocker, Bowling Green State University




"Students like the "real world" examples and career advice." — Margaret Steiskal, Columbus State Community College




"The many personalities, companies, and facilities featured are excellent examples of what this industry can and does provide for the patrons they serve and for the opportunities and careers that are waiting for graduates." — M.J. Linney, El Paso Community College




"The 'Trends' segment of each chapter is a great look into the future on that particular subject matter..." — Donna Albano, Atlantic Cape Community College




"John's text is not only the best but it comes with the best instructional support materials..." — Jay Schrock, San Francisco State University


Dr. John R. Walker is professor and director of the Hotel, Restaurant and Tourism Management Program at the Alliant International University in San Diego, California. John's fifteen years of industry experience includes management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant rooms division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies.

For the past twenty years he has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in The Cornell Hotel Restaurant Administration Quarterly and The Hospitality Educators Journal.

John is an editorial advisory board member for Progress in Tourism and Hospitality Research, published by John Wiley & Sons. John is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator and a certified Foodservice Management Professional (FMP).

Endorsed by educators, students, and industry professionals

This popular and leading text is designed for the introductory course in Hospitality. Written in a lively and engaging style, by a former industry professional, the text involves readers and invites them to share the enthusiasm for hospitality.

The third edition offers a comprehensive tour of the fascinating areas of hospitality—service, tourism, hotels, restaurants, managed services; beverages, gaming entertainment, meetings, conventions and expositions, marketing and human resources, leisure and recreation, and leadership and management.

Key features include:

  • An exciting new first chapter introducing students to the world of hospitality
  • Career information describing a variety of opportunities within the industry
  • Personal and corporate files
  • Contributing authors offer their expertise
  • Websites and Internet exercises linked to each chapter's material
  • More SCANS related critical thinking review questions
  • Trends, Issues, and Challenges take us directly into the new millennium
  • Extensive supplement package

View a Sample Chapter PDF:

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, contact your Pearson Higher Education representative for pricing and ordering information.

Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students, browse our available packages below, or contact your Pearson Higher Education representative to create your own package.



Copyright ©2008 Pearson Education. All rights reserved. Legal Notice | Privacy Policy | Permissions