Introduction to hospitality John R. Walker.

Por:

Walker, John R

Detalles de publicación: Boston Pearson c2013.Edición: 6th edDescripción: xxx, 577 p. ill. (chiefly col.) 27 cmISBN:

9780132814652

Tema(s):

Hospitality industry -- Management -- Textbooks

Clasificación CDD:

647.94068 23

Clasificación LoC:

TX911.3.M27 W35 2013

Existencias
Imagen de cubierta	Tipo de ítem	Biblioteca actual	Biblioteca de origen	Colección	Ubicación en estantería	Signatura topográfica	Materiales especificados	Info Vol	URL	Copia número	Estado	Notas	Fecha de vencimiento	Código de barras	Reserva de ítems	Prioridad de la cola de reserva de ejemplar	Reservas para cursos
	Libro	Biblioteca de Mayagüez Colección General mb				TX911.3 .M27 W35 2013 (Navegar estantería(Abre debajo))					Disponible			50000003264255

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Descripciones mejoradas de Syndetics:

The Sixth Edition of Introduction to Hospitality focuses on hospitality operations while offering a broad, comprehensive foundation of current knowledge about the world's largest industry. Throughout, author John R. Walker invites students to share this industry's unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.

Includes bibliographical references and index.

Extracto provisto por Syndetics

Hospitality management is an exciting professional discipline offering numerous career opportunities. Introduction to Hospitality is a comprehensive tour of the fascinating and challenging fields of the hospitably industry: travel and tourism, lodging, foodservice, meetings, conventions and expositions, leisure and recreation. The book also discusses marketing, human resources, leadership and management and how they apply to hospitality management. This text is designed for the hospitality management professionals of tomorrow. By dynamically involving the readers in each step of this exciting journey, Introduction to Hospitality invites students to share the unique enthusiasm surrounding the field of hospitality. The current trend toward increased globalization is reflected in the hospitality industry. Through the stories and examples presented in the text, readers are encouraged to share the deep appreciation for, and gain exposure to, the diversity of existing traditions and cultures. The third edition revision plan was driven by student and faculty feedback. A new Introductory chapter opens the text, welcoming students to the world of hospitality, and a new section on culinary arts has been added to chapter 6. More personal and corporate profiles of industry professionals have been added as well as more days in the lives of hospitality industry practitioners. Other features of this book include the following: Chapter objectives that help the reader focus on the main points discussed in the chapter Bold key words and concepts, provided to help the reader internalize the various topics presented in the chapter NEW Contributing authors who bring their expertise to each chapter Personal Profiles of industry practitioners describe the careers of a number of the hospitality industry leaders, including Valerie Ferguson, Past Chair of The American Hotel & Motel Association and Regional Vice President of Lowes Hotels; August Escoffier; Rich Melmen; Chef Paul Prudhomme; Norman Brinker; Ruth Fertel; Reg Washington; Robert Mondavi; and Steve Wynn Day In The Life Of, describes the daily activities of several hospitality professionals, from chefs to cruise directors to guest services managers and convention center sales managers. Each explains the key functions of their jobs Corporate Profiles give an overview of leading corporations of excellence including: Hyatt Hotels; Marriott International; Outback Steakhouse; Red Lobster; TGI Friday's; Disney; Las Vegas Convention & Visitors Authority; ARAMARK; Starbucks Coffee Company; Four Seasons Regent Hotels; Canadian Pacific Hotels; Club Med and Cendant Hotels NEW Career Information boxes give a description of career opportunities along with a listing of related websites NEW Check Your Knowledge, an in-text feature, encourages students to check their knowledge every few pages by asking questions relevant to the material covered Industry experts sidebars Thorough identification and analysis of trends, issues and challenges that will have a significant impact on hospitality in the future Scope of coverage and the international perspective on present and future industry issues Presentation and description of numerous career opportunities in hospitality Summaries that correspond to the chapter learning objectives SCANS (Secretary's Commission on Achieving Necessary Skills) related critical thinking review questions designed to review important aspects of the text. They are different than the "check your knowledge" and "apply your knowledge" questions Case studies that challenge students to address real-world situations and recommend appropriate action NEW Internet exercises invite students to "surf the net" to answer specific relevant hospitality questions NEW Apply Your Knowledge questions offer students the chance to apply their knowledge of hospitality industry topics A Glossary that explains the meaning of special words throughout the text The extensive supplement package includes the following: An Instructors Manual A computerized test bank of class tested multiple choice questions is available and may be modified to suit individual faculty needs A Power-Point presentation A free 2-hour video featuring corporations of excellence A Student study guide A Companion Website with web-based activities for each chapter reinforcing material and offering self-tests, etc., located at www.prenhall.com/walker This wide variety of learning tools provides a fundamental aid to students and encourages their active participation in the course. Chapter 1 Welcome to the wonderful world of hospitality. This chapter, "Introduction," provides an overview of hospitality industry characteristics; corporate philosophy; mission, goals and objectives/strategies; service, TQM and companies that strive for excellence. Chapter 2 "Tourism" outlines the scope of tourism and identifies the major influences on the increase in tourism, the various travel modes, and the key organizations and the role they play from a local to a global perspective. Chapter 3 "The Hotel Business: Development and Classification" illustrates the various forms of hotel development, the different types of hotels, their classification and ways to cater to the business and leisure travel markets. Chapter 4 "Hotel and Rooms Division Operation" provides a hands-on perspective that details the rooms division department functions and activities. A complete overview of the guest cycle from reservations to checkout is included. The chapter also outlines the duties and responsibilities of key executives and department heads. Chapter 5 "Hotel Operations: Food and Beverage Division" details the food and beverage departments and illustrates the duties and responsibilities of the key food and beverage executives. Chapter 6 "The Restaurant Business: Culinary Arts, Development and Classification" discusses culinary arts and traces the history and development of the restaurant business. Restaurant development from operating philosophy and mission statements to market, concepts, location, ambiance, menu planning, and classification are discussed. Chapter 7 "Restaurant Operations" focuses on the operations of a restaurant. The chapter discusses forecasting, purchasing, receiving, storage/issuing, food production and service. Budgeting, controllable expenses, restaurant accounting, operating ratios, and controls are also discussed. Chapter 8 "Managed Services" outlines the different foodservice segments and describes the factors that distinguish managed services. Characteristics and trends in airline, military, elementary and secondary schools, colleges and universities, health care, business and industry foodservice are illustrated. Chapter 9 "Beverages" presents the various types of wines and wine making, beer and the brewing process, spirits, nonalcoholic beverages, bars, beverage management, and liquor liability and the law. Chapter 10 "Recreation and Leisure" introduces recreation, leisure and wellness as essential to our cultural, moral, and spiritual well-being. Government-sponsored recreation, national parks, and public recreation agencies are illustrated together with commercial recreation/theme parks and clubs. Noncommercial recreation in the form of voluntary organizations, campus, armed forces, employee recreation, and recreation for special populations is discussed. Chapter 11 "The Gaming Entertainment Industry" reviews the history of gaming entertainment and examines the size and scope of the industry. The key players are identified and exciting entertainment projects are discussed together with careers and the relationship of the gaming industry to hotels, food and beverage, casino, and retail operations. Chapter 12 "Meetings, Conventions, and Expositions" introduces readers to the different types of meetings, conventions, and expositions. Meeting planners, convention and visitor's bureaus, event management, and specialized services are also covered in detail. Chapter 13 "Marketing and Human Resources" presents the elements of marketing, sales and human resources that are common to all segments of the hospitality industry. Chapler 14 "Leadership and Management" provides the reader with an overview of the characteristics and attributes of leaders, and offers a comparison of different styles of leadership. Hospitality leaders such as Herb Kelleher, president of Southwest Airlines; Ray Kroc, founder of McDonalds; Bill Fisher, executive director of the American Lodging Association; Isadore Sharp, president and CEO of Four Seasons Hotels and Resorts; Van E. Eure, president of The Angus Barn Restaurant, offer their insights into successful leadership. Ethical, moral, and social responsibilities in business are also discussed. To the many colleagues and students who offered suggestions for the improvement of this text, my special thanks. All of these features were designed to stimulate and promote student involvement, participation and interaction with the course. I hope you will derive as much pleasure from reading it as I did in writing it. Jon R. Walker San Diego, California February 2001 Excerpted from Introduction to Hospitality by John R. Walker All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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