MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02075nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20250520094839.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
130145912 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX 911.3.M27 .H67 2007 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Van Hoof, Hubert B. |
| Relator term |
author |
| 245 #2 - TITLE STATEMENT |
|---|
| Title |
A host of opportunities : |
| Remainder of title |
an introduction to hospitality management / |
| Statement of responsibility, etc. |
Hubert B. Van Hoof, Gary K. Vallen, Marilyn E. McDonald and Paul J. Wiener. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New Jersey : |
| Name of publisher, distributor, etc. |
Pearson Prentice Hall, |
| Date of publication, distribution, etc. |
c2007 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxi, 533 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction to the essence and scope of hospitality -- Ch. 1. essence and scope of hospitality -- pt. I. Introduction to lodging management -- Ch. 2. History and economics of the lodging industry -- Ch. 3. Rooms division : front of the house operations -- Ch. 4. Back of the house operations : housekeeping, maintenance, and engineering -- pt. II. Introduction to the food and beverage industry -- Ch. 5. Overview of the food service industry -- Ch. 6. Food service management -- pt. III. Introduction to components of the travel and tourism industry -- Ch. 7. Linking hospitality to travel and tourism -- Ch. 8. hospitality spectrum : resorts, clubs, cruises, events, and attractions -- Ch. 9. Gaming and casino management -- pt. IV. Introduction to hospitality management functions and skills -- Ch. 10. Human resource management -- Ch. 11. Hospitality marketing -- Ch. 12. Leadership, ethics, and management for the hospitality industry -- Ch. 13. Career exploration for the hospitality industry. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Intended as an introduction to hospitality management courses, this volume is designed to introduce students to the breadth of the hospitality industry and cultivate their enthusiasm for delivering superior service in all areas of hospitality. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
HOTEL INDUSTRY -- MANAGEMENT |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Vallen, Gary K.;McDonald, Marilyn E.;Wiener, Paul J. |
| Relator term |
co-author;co-author;co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books |
