A host of opportunities : an introduction to hospitality management / Hubert B. Van Hoof, Gary K. Vallen, Marilyn E. McDonald and Paul J. Wiener.

By: Contributor(s): Material type: TextTextPublication details: New Jersey : Pearson Prentice Hall, c2007Edition: Second EditionDescription: xxi, 533 pages : illustrations ; 25 cmISBN:
  • 130145912
Subject(s): LOC classification:
  • TX 911.3.M27 .H67 2007
Contents:
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.
Summary: 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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Tourism Management GC TX 911.3.M27 .H67 2007 (Browse shelf(Opens below)) c.1 Available NULIB000001996

Includes index.

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.

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.

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