Introduction to Management in the Hospitality Industry

Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today’s hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth 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. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Readers will have a strong grasp of the many facets of the hospitality industry once they have utilized this textbook.

Chapter 1. The hospitality industry and you 3

Chapter 2. Forces affecting growth and change in the hospitality industry 33

Part 2. Food service 61

Chapter 3. The restaurant business 63

Chapter 4. Restaurant operations 103

Chapter 5. Restaurant industry organization : chain, independent, or franchise? 127

Chapter 6. Competitive forces in food service 159

Chapter 7. Issues facing food service 183

Chapter 8. On-site food service 213

Part 3. Lodging 255

Chapter 9. Lodging : meeting guest needs 257

Chapter 10. Hotel and lodging operations 293

Chapter 11. Forces shaping the hotel business 333

Chapter 12. Competition in the lodging business 367

Part 4. Travel and tourism 405

Chapter 13. Tourism : front and center 407

Chapter 14. Destinations : tourism generators 437

Part 5. Management in the hospitality industry 483

Chapter 15. Management : a new way of thinking 485

Chapter 16. Planning in hospitality management 511

Chapter 17. Organizing in hospitality management 533

Chapter 18. Staffing : human-resources management in hospitality management 557

Chapter 19. Control in hospitality management 587

Chapter 20. Leadership and directing in hospitality management 605

Part 6. Hospitality as a service industry 627

Chapter 21. The role of service in the hospitality industry 629

CLAYTON W. BARROWS is Chair and Professor of Hospitality Management in the Whittemore School of Business and Economics at the University of New Hampshire.

TOM POWERS is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada.

DENNIS REYNOLDS is the Ivar Haglund Distinguished Professor in the School of Hospitality Business Management at Washington State University.

THE CLASSIC HOSPITALITY MANAGEMENT TEXT, COVERING THE TOPICS AND TRENDS MOST IMPORTANT TO HOSPITALITY MANAGERS

One phrase that characterizes the hospitality and tourism industry today is "constantly changing." Future hospitality managers have to be well-versed in past, current, and emerging management practices in order to best navigate these changes and drive their organizations while dealing with forces like globalization, worldwide recessionary conditions, and the industry-wide focus on sustainability and corporate responsibility.

Introduction to Management in the Hospitality Industry provides readers with the most up-to-date information to ensure that the next generation of hospitality managers is fully prepared to meet the challenges of this dynamic industry. In six major sections, the fully revised Tenth Edition of this book introduces future managers to all aspects of the hospitality industry from food service and lodging to travel and tourism and hospitality careers. This resource focuses on the issues critical to managers, including:

• Planning, goal setting, and strategizing, with a modernized discussion of goal-setting, as well as an updated case history
• Organizing staff and delegating authority, including an introduction to power and influence as well as the flattening of organizations
• Staffing and human resource management, including employee retention and a new focus on electronic resources, such as on-line recruiting and social networking
• Control, with information on control systems and accounting tools, as well as the realities of downsizing
• Leadership, with important information on motivating employees, leadership and communication styles and theories, and how companies affect their communities
• Revised and updated Case Histories highlighting specific real-world examples to reinforce concepts; Industry Practice Notes focusing on specific trends, like the "green" movement; and Global Hospitality Notes providing an international perspective to hospitality management through coverage of topics like "voluntourism"

Richly illustrated and written in a clear, accessible style, Introduction to Management in the Hospitality Industry, Tenth Edition leaves readers with a strong grasp of the many facets of the management function in the hospitality industry, allowing them to meet challenges head-on, successfully lead their organizations, and reap the many rewards within their reach.