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This edition has been updated and revised to reflect the latest trends in this dynamic and ever-changing industry. Features new chapters on managing service, international hospitality and restaurant operations. Fresh material concerned with developments in lodging, food service and tourism has been added. Coverage of travel agents and their role has been expanded. Offers a view of what the industry will face in the near future.

Tabla de contenidos provista por Syndetics

• Preface
• Part One Perspectives on Careers in Hospitality
• Chapter 1 The Hospitality Industry And You
• What Is Hospitality Management?
• Case History 1.1: A Former Student's Unexpected Change
• The Manager's Role In The Hospitality Industry
• Why Study In A Hospitality Management Program?
• Employment Opportunities
• Planning A Career
• The Meaning Of Work
• Employment As An Important Part Of Your Education
• Profiting From Work Experience
• Learning Strategies For Work Experience
• Getting A Job
• Getting In The Door
• Learning On The Job
• Other Ways Of Profiting From A Job
• Industry Practice Note 1.1: An Employer's View Of Job Placement
• Global Hospitality Note 1.1: Career Opportunities Overseas
• Employment At Graduation
• Goals And Objectives: The Strategy Of Job Placement
• The Outlook For Hospitality
• The Effect Of September 11, 2001
• Polarization In Hospitality Service Organizations
• Accelerating Competition
• Service Is The Difference Value Consciousness
• Technology
• Empowerment Diversity
• Concern With Security
• Concern With Food Safety And Sanitation Globalization
• Summary
• Key Words And Concepts
• Review Questions
• Internet Exercises
• Notes
• Chapter 2 Forces Affecting Growth And Change In The Hospitality Industry
• Managing Change
• Demand
• The Changing Age Composition Of Our Population
• Industry Practice Note 2.1: Demographics In Practice
• Diversity And Cultural Change
• Global Hospitality Note 2.1: As North America Ages, Some Parts Of The World Are Getting Younger
• Industry Practice Note 2.2: Advocacy For The Advancement Of Women In Food Service
• Supply
• Land And Its Produce
• Industry Practice Note 2.3: Is The Middle Class Shrinking?
• Labor
• Workforce Diversity
• The Impact Of Labor Scarcity
• Summary
• Key Words And Concepts
• Review Questions
• Internet Exercises
• Notes
• Part Two Food Service
• Chapter 3 The Restaurant Business
• The Varied Field Of Food Service
• The Outlook For Food Service
• The Restaurant Business
• The Dining Market And The Eating Market
• Dining Well
• The Eating Market And Its Dynamics
• Contemporary Popular-Priced Restaurants
• Quick-Service Restaurants
• Midscale Restaurants
• Casual Restaurants
• Case History 3.1: Quark's Restaurant Serves Earthlings Too
• High-Check-Average Restaurants
• Global Hospitality Note 3.1 Culinary Preparation
• Restaurants As Part Of A Larger Business
• Restaurants In Retail Stores
• Restaurants In Shopping Malls
• Summary
• Key Words And Concepts
• Review Questions
• Internet Exercises
• Notes
• Chapter 4 Restaurant Operations
• Restaurant Operations
• The Front Of The House
• The Back Of The House
• Industry Practice Note 4.1 Research Chefs Association
• The 'Office' General Management
• Making A Profit In Food Service Operations
• Increasing Sales
• Reducing Costs
• Keeping The Score In Operations: Accounting Statements And Operating Ratios
• Cost Of Sales
• Controllable Expenses
• Capital Costs
• Life In The Restaurant Business
• Salary Levels
• Summary
• Key Words And Concepts
• Review Questions
• Internet Exercises
• Notes
• Chapter 5 Restaurant Industry Organization: Chain, Independent, Or Franchise?
• Chain Restaurant Systems
• Marketing And Brand Recognition
• Site Selection Expertise
• Access To Capital
• Purchasing Economies
• Control And Information Systems
• New Product Development
• Human-Resource Program D