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This work offers an examination of the hospitality industry and its related fields. Emphasis is on the application of general principles of marketing, human resources and management to the hospitality industry.
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Written in a lively and engaging style, this book is a comprehensive “world tour” of the hospitality industry and its related fields. Emphasized throughout is the application of general principles of marketing, human resources, and management to the hospitality industry. Coverage explores the root of the field, examining the evolution of hospitality from Greco-Roman times to the present day. It outlines the important roles of tourism, the travel industry, leisure time, and recreational interests from both a local and a global perspective. Plus, it delineates similarities between the hotel and restaurant business and explains the classifications within each. It also includes a thorough analysis of current and emerging trends, issues, and challenges facing hospitality providers today as well as detailed overview of the numerous career opportunities available in the field. Restaurant coverage includes material on all aspects of the business, from operating philosophy and mission statement to market, concept/theme, ambiance, and menu planning. Food service characteristics and trends are also explored as they affect such specialized industry segments as airlines, the military, elementary and secondary schools, colleges and universities, health care, and business and industrial settings. Special sections provide real-world insights into the day-to-day operations of the hospitality business. Discussion of the business aspects of hospitality emphasizes key management functions and professional service, especially as they relate to the principles of Total Quality Management (TQM). The second edition of Introduction to Hospitality has been revised to include the latest material as well as a new chapter on Gaming Entertainment and more pioneers of the hospitality industry. This edition also includes a new section on Trends and two Mini-Case Studies in each chapter. An essential reference for every professional in the hospitality industry.About the Author:
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 Pearson College Div, 1998. Condition: New. book. Seller Inventory # M0139178813
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