{"product_id":"introduction-to-management-in-the-hospitality-industry-isbn-9780470399743","title":"Introduction to Management in the Hospitality Industry","description":"\u003cp\u003eReaders 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. \u003cb\u003e\u003ci\u003eIntroduction to Management in the Hospitality Industry, Tenth Edition\u003c\/i\u003e\u003c\/b\u003e 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 \u003cb\u003e\u003ci\u003eTenth Edition\u003c\/i\u003e\u003c\/b\u003e of \u003cb\u003e\u003ci\u003eIntroduction to Management in the Hospitality Industry\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e  \u003cb\u003ePart 1. Perspectives on careers in hospitality 1\u003c\/b\u003e  \u003cp\u003eChapter 1. The hospitality industry and you 3\u003c\/p\u003e \u003cp\u003eChapter 2. Forces affecting growth and change in the hospitality industry 33\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2. Food service 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 3. The restaurant business 63\u003c\/p\u003e \u003cp\u003eChapter 4. Restaurant operations 103\u003c\/p\u003e \u003cp\u003eChapter 5. Restaurant industry organization : chain, independent, or franchise? 127\u003c\/p\u003e \u003cp\u003eChapter 6. Competitive forces in food service 159\u003c\/p\u003e \u003cp\u003eChapter 7. Issues facing food service 183\u003c\/p\u003e \u003cp\u003eChapter 8. On-site food service 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3. Lodging 255\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 9. Lodging : meeting guest needs 257\u003c\/p\u003e \u003cp\u003eChapter 10. Hotel and lodging operations 293\u003c\/p\u003e \u003cp\u003eChapter 11. Forces shaping the hotel business 333\u003c\/p\u003e \u003cp\u003eChapter 12. Competition in the lodging business 367\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4. Travel and tourism 405\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 13. Tourism : front and center 407\u003c\/p\u003e \u003cp\u003eChapter 14. Destinations : tourism generators 437\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5. Management in the hospitality industry 483\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15. Management : a new way of thinking 485\u003c\/p\u003e \u003cp\u003eChapter 16. Planning in hospitality management 511\u003c\/p\u003e \u003cp\u003eChapter 17. Organizing in hospitality management 533\u003c\/p\u003e \u003cp\u003eChapter 18. Staffing : human-resources management in hospitality management 557\u003c\/p\u003e \u003cp\u003eChapter 19. Control in hospitality management 587\u003c\/p\u003e \u003cp\u003eChapter 20. Leadership and directing in hospitality management 605\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 6. Hospitality as a service industry 627\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 21. The role of service in the hospitality industry 629\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eCLAYTON W. BARROWS\u003c\/b\u003e is Chair and Professor of Hospitality Management in the Whittemore School of Business and Economics at the University of New Hampshire. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTOM POWERS\u003c\/b\u003e is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDENNIS REYNOLDS\u003c\/b\u003e is the Ivar Haglund Distinguished Professor in the School of Hospitality Business Management at Washington State University.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eTHE CLASSIC HOSPITALITY MANAGEMENT TEXT, COVERING THE TOPICS AND TRENDS MOST IMPORTANT TO HOSPITALITY MANAGERS\u003c\/b\u003e  \u003c\/p\u003e\u003cp\u003eOne 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. \u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eIntroduction to Management in the Hospitality Industry\u003c\/i\u003e\u003c\/b\u003e 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 \u003cb\u003e\u003ci\u003eTenth Edition\u003c\/i\u003e\u003c\/b\u003e 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: \u003c\/p\u003e\u003cul\u003e \u003cli\u003ePlanning, goal setting, and strategizing, with a modernized discussion of goal-setting, as well as an updated case history\u003c\/li\u003e \u003cli\u003eOrganizing staff and delegating authority, including an introduction to power and influence as well as the flattening of organizations\u003c\/li\u003e \u003cli\u003eStaffing and human resource management, including employee retention and a new focus on electronic resources, such as on-line recruiting and social networking\u003c\/li\u003e \u003cli\u003eControl, with information on control systems and accounting tools, as well as the realities of downsizing\u003c\/li\u003e \u003cli\u003eLeadership, with important information on motivating employees, leadership and communication styles and theories, and how companies affect their communities\u003c\/li\u003e \u003cli\u003eRevised and updated \u003ci\u003eCase Histories\u003c\/i\u003e highlighting specific real-world examples to reinforce concepts; \u003ci\u003eIndustry Practice Notes\u003c\/i\u003e focusing on specific trends, like the \"green\" movement; and \u003ci\u003eGlobal Hospitality Notes\u003c\/i\u003e providing an international perspective to hospitality management through coverage of topics like \"voluntourism\"\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eRichly illustrated and written in a clear, accessible style, \u003cb\u003e\u003ci\u003eIntroduction to Management in the Hospitality Industry, Tenth Edition\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"New","offer_id":44813384057061,"sku":"NP9780470399743","price":110.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470399743.jpg?v=1761780868","url":"https:\/\/k12savings.com\/products\/introduction-to-management-in-the-hospitality-industry-isbn-9780470399743","provider":"K12savings","version":"1.0","type":"link"}