Introduction to Management in the Hospitality Industry, 8/e

　　Introduction to Management in the Hospitality Industry, Eighth Edition is the updated edition of the classic introductory textbook for those studying the subject.

　　1.Accompanied by NRAEF student workbook for use in its ProMgmt. certificate program

　　2.Offers a comprehensive treatment of the entire hospitality industry, thoroughly updated to reflect the latest trends in the hospitality, foodservice, and travel/tourism industries

　　3.Provides learning objectives, summaries, review questions, and key terms concepts.

　　4.Presents real-world case histories

Preface.

PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY.
Chapter 01: The Hospitality Industry and You.
Chapter 02: Forces Affecting Growth and Change in the Hospitality Industry.

PART TWO: FOOD SERVICE.
Chapter 03: The Restaurant Business.
Chapter 04: Restaurant Operations.
Chapter 05: Restaurant Industry Organization: Chain, Independent, or Franchise?
Chapter 06: Competitive Forces in Food Service.
Chapter 07: Issues Facing Food Service.
Chapter 08: On-Site Food Service.

PART THREE: LODGING.
Chapter 09: Lodging: Meeting Guest Needs.
Chapter 10: Hotel and Lodging Operations.
Chapter 11: Forces Shaping the Hotel Business.
Chapter 12: Competition in the Lodging Business.

PART FOUR: TRAVEL AND TOURISM.
Chapter 13: Tourism: Front and Center.
Chapter 14: Destinations: Tourism Generators.

PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY.
Chapter 15: Management: A New Way of Thinking.
Chapter 16: Planning in Hospitality Management.
Chapter 17: Organizing in Hospitality Management.
Chapter 18: Staffing: Human-Resources Management in Hospitality Management.
Chapter 19: Control in Hospitality Management.
Chapter 20: Leadership and Directing in Hospitality Management.

PART SIX: HOSPITALITY AS A SERVICE INDUSTRY.
Chapter 21: The Role of Service in the Hospitality Industry.

Index.