Hospitality Operations: Careers in the World's Greatest Industry
Jack D. Ninemeier, Ph.D., Michigan State University
Joe Perdue

ISBN-10: 0131407775
ISBN-13: 9780131407770

Publisher: Prentice Hall
Copyright: 2005
Format: Cloth; 704 pp
Published: 07/06/2004

Suggested retail price: $91.20
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For introductory level courses in Hospitality.

Exploring the diverse world of the hospitality industry and its segments, this user-friendly text is well organized to facilitate learning. Written for those considering a career in the travel/tourism industry, this book helps them decide if they do want to work within the industry, and if so, helps answer questions such as: What segment(s) is/are of most interest? How do I discover career opportunities? How do I get my first professional position in the industry? How do I plan a longer-term career? What are tactics to help assure success within my career? Do I want to work for myself (be an entrepreneur) or for someone else (be an intrapreneur)? Do I want to work domestically or in a position elsewhere in the global hospitality industry (or both)?

  • Chapter learning objectives—At the beginning of each chapter to help preview the content; repeated in the text where information about them is discussed; and reviewed again at the end of the chapter when the most important information applicable to each is summarized.

    • Help indicate objectives and specify chapter content.

  • Feedback from the real world—Each chapter begins with a situation and/or a presentation of everyday issues applicable to the topic being discussed, encourages students to think about these questions and issues, and then, at its conclusion, an experienced manager or other applicable expert will provide responses to the questions which were raised.

    • Allows readers to compare responses with that of experts—to consider these perspectives and develop critical thinking skills.

  • Glossary—At the end of the book, lists industry terms in alphabetical order.

    • Reinforces industry terms to help students use them correctly as they communicate in the people-intensive industry within which they may work.

  • Graphics—This book contains several hundred photo images.

    • Graphics help set the context for the information being discussed; Diagrams help show relationships between the concepts under discussion; and “Boxed Captions” highlight other information associated with the chapter topic—allowing it to stand on its own to round out the discussion.

  • Challenges—Where appropriate, chapters conclude with a discussion of challenges confronting those working within the industry.

    • Help readers prepare for resolving problems and challenges they will face in the industry.

  • “Master Your Knowledge” sections—In each chapter.

    • Posed questions encourage students to consider and apply information covered in the chapter.

  • “Learn from the Internet”—This book lists several hundred internet websites.

    • Provides information to encourage students to learn more about the industry on their own.

  • TestGen —Features multiple choice, matching and short answer questions for each chapter.

    • Enables instructors to select questions and create their own tests.

  • Companion Website —Located at http://www.prenhall.com/ninemeier.

    • Contains for students: quizzes for glossary terms, learning objectives for each chapter, and Power Point presentation. For Instructors: Power Point presentation with lecture notes, answers to end-of-chapter questions, discussion topics with follow-up questions and suggestions for personal anecdotes to accent the lecture.

(Note: Each chapter begins with a Feedback from the Real World section and concludes with Summary of Chapter Learning Objectives, Feedback from the Real World, Mastering Your Knowledge, Learn from the Internet, and Glossary of Key Hospitality Terms sections.)

I. INDUSTRY OVERVIEW.

1. Travel/Tourism and Hospitality: Services for Those Away from Home.

Let's Define Terms.Travel Patterns Are Evolving. Spotlight On Organizations. Accommodations (Lodging). Foodservices. Other Service Organizations.

2. The “Secret” of Quality Service.

The Concept Of “Quality” And Its Impact Upon Service. Ingredients In A Quality Service System. Service And “Moments Of Truth.”

3. Managers Must Manage.

Overview: The Management Process. The Decision-Making (Problem-Solving) Process. Close Look At Management Activities. Modern Managers Are Different From Traditional Managers.

II. LODGING OPERATIONS.

4. Overview: Hotel, Hotels, Hotels!

Range Of Lodging Properties. Classifications Of Hotels. Lodging Industry Characteristics. Hotel Ownership/Management. How Are Hotels Organized? Challenges Confronting The Hotel Industry. Lodging Industry Positions.

5. Full-Service Hotels.

Full-Service: A Unique Hotel Segment. The Full-Service Hotel Traveler. Organizational Structure Of Full-Service Hotels. Unique Managerial Positions In Full-Service Hotels. Challenges Confronting Full-Service Hotel Managers.

6. Limited-Service Hotels.

Limited-Service Hotels Are A Unique Lodging Segment. Guests Of Limited-Service Hotels. Organizational Structure And Management Of Limited-Service Hotels. Short- And Long-Term Business Challenges.

7. Extended Stay Hotels.

Extended Stay: A Unique Hotel Segment. The Extended Stay Traveler. Organizational Structure Of Extended Stay Hotels. Unique Duties Of Management Positions In Extended Stay Hotels. Challenges Confronting The Extended Stay Segment.

8. Convention Hotels and Conference Centers.

Close Look At A Unique Lodging Segment. Clients For Meetings Business. Organizational Structure. Role Of Convention And Visitors Bureau. Challenges! Challenges!

9. Resorts and Timeshares.

Resorts And Timeshares: A Unique Segment. The Resort Or Timeshare Guest. Unique Organizational Structure. Unique Management Positions. Challenges! Challenges!

III. COMMERCIAL FOODSERVICES OPERATIONS.

10. Overview: Profit-Making (Commercial) Foodservices.

Overview Of Commercial Foodservices. Menu Planning: A Critical Foodservice Process. Other Foodservice Processes. Traits Of Professional Food And Beverage Servers.

11. Food and Beverage Operations In Hotels.

Hotel Foodservices: Who Are The Guests? Organization Of Hotel Foodservices. Room Service Operations-2. Hotel Banquet Operations. Alcoholic Beverage Service In Hotels.

12. Upscale Restaurants.

Close Look At Upscale Restaurants. Who Visits Upscale Restaurants? Organization Of Upscale Restaurants. Positions In Upscale Restaurants. Upscale Restaurants Are Unique.

13. Casual Service (Mid-Scale) Restaurants.

Casual Service Restaurants. The Restaurant Managers Job. Guests Of Casual Service Restaurants. Menu Planning Considerations. Special Alcoholic Beverage Concerns. Career Progression In Casual Service Restaurants. Challenges! Challenges! Challenges!

14. Family-Service Restaurants.

Family-Service: Unique Commercial Dinning. Family-Service Restaurant Guests. Organizational Structure Of A Family-Service Restaurant. Buffet Services: Special Operation Procedures. Challenges Confronting Family-Service Restaurant Managers.

15. Quick-Service Restaurants.

Who Visits Qsrs? Organization Charts For Qsrs. Career Opportunities. Day-To-Day Operation Concerns. Challenges! Challenges! Challenges!

16. Off-Site Catering.

Who Does Commercial Catering? Who Utilizes Off-Site Caterers? A Close Look At Catering Operations. Putting It All Together: An Off-Site Catered Event. Staffing The Catering Business. All About Off-Site Catering Locations.

IV. NON-COMMERCIAL FOODSERVICES OPERATIONS.

17. Contract Management Companies In Non-Commercial Foodservices.

Which Foodservice Management Alternative Is Preferred? A Win-Win Relationship Is Needed. The Contract Management Decision. The Foodservice Liaison. Managing The Management Contract.

18. Foodservices In Educational Organizations.

Foodservices In Post-Secondary Schools. Organization Of Post-Secondary Foodservices. Special Management And Operation Concerns. Unique Positions In Post-Secondary Foodservices. Challenges For Post-Secondary School Foodservices. Foodservices In Elementary And Secondary Schools. Organization Of Elementary/Secondary School Foodservices. Factors Impaction Elementary/Secondary School Foodservices. Unique Management Positions. Challenges Confronting Elementary/Secondary School Foodservices.

19. Dietary Services In Healthcare Facilities.

Goals Of Healthcare Foodservices. Organization Of Dietary Services. Close Look At Unique Positions. Emphasis On Nutrition. Food Transport Systems. Challenges! Challenges! Challenges!

20. The Business of Business and Industry Foodservices.

All About Business And Industry Foodservices. Financial Goals Of Business And Industry Foodservices Operations. Business And Industry Foodservices Alternatives. Organization Of Business And Industry Foodservices. Challenges Confronting Business And Industry Foodservices. Management Companies Face Unique Challenges.

21. Vending and Office Coffee Services.

Why Vended Services? Advantages And Disadvantages To Vended Services. Organizational Structure For Vending Operations. “Behind The Scenes” Of Vending Operations. Route Managers And Route Drivers Service Vending Accounts. Close Look At Modern Vending Equipment. Vending Technology.

V. RECREATION AND LEISURE ORGANIZATIONS.

22. Private Club Management.

Why Join A Private Club? Who Owns The Club? Common Types Of Private Clubs. Organization Of Equity Clubs. Organization Chart For Private Club. Competencies For Club Manager Success. Club Food And Beverage Operations. Challenges! Challenges! Challenges!

23. Cruise Lines: A Close Look at Resorts on Water.

History Of Cruising. Why People Cruise. Close Look At Modern Cruise Ships. Common Management Positions. Selling The Cruise Experience. Generating Revenue On The Cruise. Challenges! Challenges! Challenges!

24. Casino Entertainment Management.

Overview Of Gaming Industry. Why Visit Casinos? Organization Of Casinos. Revenue And Support Centers. Challenges! Challenges! Challenges!

25. Sports and Recreational Foodservices: Part of the Leisure Service Market.

All About Sports And Recreational Foodservices. Organizational Structure. Close Look At Menus And Pricing. Factors Affecting Concessions Sales. Managing Concessions On Event Day. Just Like In A Restaurant! Challenges! Challenges! Challenges!

26. Management of Amusement and Theme Parks.

Whats The Difference? History Of Amusement And Theme Parks. How Theme Parks Operate. Safety And Security In Theme Park Management. Employment Opportunities. Challenges! Challenges! Challenges!

VI. THE MEETINGS BUSINESS.

27. Professional Meeting Management.

Types Of Meeting Planners. Responsibilities Of Meeting Planners. Meeting Registration Procedures. Basic Housing Procedures. Managing The Meeting. Following Up After The Meeting. Focus On Conference Center Education Coordinators.

28. Exhibition (Trade Show) Management.

Associations Sponsor Exhibitions. Exhibitors And Sponsors Are “Partners.” Location! Location! Location! What Do Exhibition Service Contractors Do? “Mechanics” Of Floor Plans. Close Look At Exhibition Managers Job. Challenges Confronting The Industry.

29. Special Events Management.

What Is Special Events Management? Special Events: A Historical Review. Event Markets. Trends In The Special Events Industry. Close Look At Event Planning. Special Events Management Positions. Challenges! Challenges! Challenges!

VII. FOCUS ON YOU AND YOUR PROFESSIONAL CAREER.

30. Planning Your Hospitality Career.

Career Decisions Begin With Planning. Overview Of Career Planning Process. Consider Your Personal Interests. What Are Your Alternatives? Use An Alternative Evaluation Grid. In Conclusion.

31. The Job Search: Your First Professional Position.

More Career-Related Decisions To Make! What Information Is Available? Large Or Small Hospitality Organizations: Which Is Best? What Employers Look For. All About Resumes. Resume Cover Letters. Employment Interviews: The Next Step. After The Interview: Whats Next?

32. Your First Professional Position: Celebrate Success.

Orientation Programs Are Important. Competencies For Success. Your First Days On The Job. Moving Forward In Your Career. Professional Development Never Ends. The Professional Development Plan.

33. Entrepreneur or Intrapreneur?

Entrepreneurs And Intrapreneurs. The Entrepreneurial “Recipe.” Risk Versus Rewards: The Entrepreneurial Dream. New Businesses Do Fail. Intrapreneurs In The Hospitality Industry. Management Processes Are Evolving. In Conclusion.

34. Domestic or Global Hospitality Positions (or Both)?

The Hospitality Industry Is A Global Industry. Managing And Living In Another Country. Do You Want To Be An Expatriate Manager? The Expatriate Selection Process. Transitional Training. The Expatriate Has Arrived!

35. Its Your Future: Take Charge of It.

What Do Industry Professionals Say? Recipe For Professional Success. What About Life Off-The-Job? In Conclusion.

    For introductory courses in Hospitality.

     

    The hospitality and tourism industry is vast and offers seemingly endless professional opportunities. Written for those considering a career in the field, this book explores each segment of the industry (lodging, foodservices, recreation, meeting planning etc.) and the various positions within each sector. Profiling hospitality leaders and rising stars, it shows readers different career paths and helps them determine their own career goals and aspirations. With a new chapter on entertainment, a new section on condo-hotels, and revised coverage of healthcare foodservices, it keeps stride with the fast-paced hospitality industry and helps readers discover their own place within it.

  • 0131591991Discovering Hospitality and Tourism: The World's Greatest Industry, 2/E
    Ninemeier & Perdue
    © 2008 | Prentice Hall | Cloth; 704 pages | Instock
    ISBN-10: 0131591991 | ISBN-13: 9780131591998
    Brief Description | Buy from myPearsonStore

Jack D. Ninemeier, Ph.D., is a Professor in The School of Hospitality Business at Michigan State University.

Joe Perdue, CCM, is an Associate Professor in the William F Harrah College of Hotel Administration at the University of Nevada, Las Vegas, and is the Academic Advisor for the Club Managers Association of America.

Hospitality Operations: Careers in the World's Greatest Industry is specially designed to help students learn about the hospitality and tourism industry worldwide. Part I provides an overview, explains service as a "common denominator" of all organizations that operate within it, and explores basic management principles. Subsequent parts describe managing challenges within lodging, commercial and noncommercial foodservices, meetings and special events, and sports and recreational organizations. The final part explores how to obtain and succeed in one's first professional position and how to evaluate important choices as one's career evolves.

Each chapter provides:
  • A "Feedback from the Real World" feature that begins with questions for students. An industry expert responds to those questions at the end of the chapter.
  • Learning objectives for each chapter that are stated at the beginning of the chapter, helping readers focus on the most important information they will be reading.
  • Key word definitions at the points where they appear.
  • Numerous figures, anecdotal information, and graphics.
  • Color photos that highlight industry features and scenarios.
  • Hospitality Leader Profiles that provide advice from professionals working in the industry.
  • Master Your Knowledge features that give the student questions based on topics covered in the chapter.
  • Learn from the Internet exercises that act as a learning laboratory.
  • An end-of-chapter glossary of key hospitality terms, listing all key words defined throughout the chapter.

This textbook includes definitions for approximately 600 terms, more than 1,300 website addresses, and 350 color photos. Students have access to the text's companion website for glossary term quizzes and PowerPoint presentations. Numerous supplemental materials are also available for the instructor's use.

View a Sample Chapter PDF:

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