Introduction to Management in the Hospitality Industry, 10th edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism.

This new edition features both historical perspectives and discussions of new trends in a variety of sectors. It has the most thorough coverage of the hospitality industry, covering:

• foodservice
• lodging
• travel and tourism
• hospitality careers
• hospitality management

Contents

Part One: Perspectives on Careers in Hospitality

1. The Hospitality Industry And You
2. Forces Affecting Growth And Change In The Hospitality Industry

Part Two: Food Service

3. The Restaurant Business
4. Restaurant Operations
5. Restaurant Industry Organization: Chain, Independent, Or Franchise?
6. Competitive Forces In Food Service
7. On-Site Food Service
8. Issues Facing Food Service

Part Three: Lodging

9. Lodging: Meeting Guest Needs
10. Hotel And Lodging Operations
11. Forces Shaping The Hotel Business
12. Competition In The Lodging Business

Part Four: Travel and Tourism

13. Tourism: Front And Center
14. Destinations: Tourism Generators

Part Five: Management in the Hospitality Industry

15. Management: A New Way Of Thinking
16. Planning In Hospitality Management
17. Organizing In Hospitality Management
18. Staffing: Human-Resources Management In Hospitality Management
19. Control In Hospitality Management
20. Leadership And Directing In Hospitality Management

Part Six: Hospitality as a Service Industry

21. The Role of Service in the Hospitality Industry

Index

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ORDER NOW Introduction to Management in the Hospitality Industry Tenth edition by Clayton W. Barrows 2012 (available now) • 720 pages • $88.95 + shipping Texas residents please add 6.75 % sales tax