{"product_id":"introduction-to-the-hospitality-industry-isbn-9780470399163","title":"Introduction to the Hospitality Industry","description":"\u003cp\u003eReaders preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The \u003cb\u003e\u003ci\u003eEighth Edition\u003c\/i\u003e\u003c\/b\u003e of \u003cb\u003e\u003ci\u003eIntroduction to the Hospitality Industry\u003c\/i\u003e\u003c\/b\u003e features both historical perspectives and discussions of new trends in a variety of sectors of the hospitality business, including food service, lodging, and tourism.\u003c\/p\u003e \u003cp\u003eAdditional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them.\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\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. Hospitality as a service industry 483\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 15. The role of service in the hospitality industry 485\u003c\/p\u003e  \u003cp\u003e\u003cstrong\u003eClayton W. Barrows\u003c\/strong\u003e is Professor of Hospitality Management at the University of New Hampshire. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTom Powers\u003c\/strong\u003e is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989468037349,"sku":"NP9780470399163","price":68.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470399163.jpg?v=1761784220","url":"https:\/\/k12savings.com\/products\/introduction-to-the-hospitality-industry-isbn-9780470399163","provider":"K12savings","version":"1.0","type":"link"}