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Written in an upbeat style by an author with substantial industry experience, this full-color book offers an enlightening overview of the many fascinating and challenging fields in the hospitality industry. Opens with a welcoming tour of the hospitality industry, and continues with full chapters on tourism, lodging, restaurants (with a new section on culinary arts), managed services, beverages, conventions and meeting, leisure/recreation, gaming entertainment, marketing and human resources, leadership and management. Offers a wealth of industry examples, real-world scenarios, and pertinent career information. Quotes experts in the hospitality field on which attributes and characteristics contributed most to their success—with thoughts from Wayne Calloway, former CEO of PepsiCo; Ray Kroc, founder of McDonalds; Isadore Sharp, president and CEO of Four Seasons Hotels and Resorts; John Martin, former president and CEO of Taco Bell Corporations, and others. Presents a real-world perspective throughout, with "Personal Profiles" that focus on the achievements and industry contributions of industry leaders, plus "A Day in the Life" vignettes that highlight selected key hospitality individuals, with real-life accounts of their activities. For professionals in hospitality, travel and tourism, and hotel and restaurant management.
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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.
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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).
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Book Description Prentice Hall, 2001. Hardcover. Condition: New. 3. Seller Inventory # DADAX0130336602
Book Description Prentice Hall, 2001. Condition: New. book. Seller Inventory # M0130336602
Book Description Prentice Hall, Upper Saddle River, NJ, 2002. Hardcover. Condition: New. 3rd Edition. Book is New, Crisp Pages! Multiple copies available this title. Quantity Available: 4. ISBN: 0130336602. ISBN/EAN: 9780130336606. Pictures of this item not already displayed here available upon request. Inventory No: 1560782731. Seller Inventory # 1560782731
Book Description Condition: New. New. Seller Inventory # STRM-0130336602
Book Description Prentice Hall, 2001. Hardcover. Condition: New. 3. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 0130336602n