Introduction to Management in the Hospitality Industry

Introduction to the Hospitality Industry, Seventh Edition......Page 3
Contents......Page 5
Content—Benefits for Students......Page 16
Content—Benefits for Instructors......Page 17
Features of the Book for Students and Instructors......Page 18
Acknowledgments......Page 19
Part One: Perspectives on Careers in Hospitality......Page 23
The Purpose of this Chapter......Page 25
What Is Hospitality Management?......Page 26
The Manager’s Role in the Hospitality Industry......Page 27
Why Study in a Hospitality Management Program?......Page 29
Planning a Career......Page 32
Employment as an Important Part of Your Education......Page 33
Getting a Job......Page 37
Employment at Graduation......Page 40
Goals and Objectives: The Strategy of Job Placement......Page 42
The Outlook for Hospitality......Page 46
Summary......Page 50
The Purpose of this Chapter......Page 55
Demand......Page 56
Supply......Page 70
Workforce Diversity......Page 75
The Impact of Labor Scarcity......Page 77
Summary......Page 78
Part Two: Food Service......Page 83
The Purpose of this Chapter......Page 85
The Varied Field of Food Service......Page 86
The Restaurant Business......Page 89
The Dining Market and the Eating Market......Page 90
Contemporary Popular-Priced Restaurants......Page 98
Restaurants as Part of a Larger Business......Page 116
Summary......Page 117
The Purpose of this Chapter......Page 123
Restaurant Operations......Page 124
Making a Profit in Food Service Operations......Page 137
Keeping the Score in Operations: Accounting Statements and Operating Ratios......Page 139
Life in the Restaurant Business......Page 141
Summary......Page 144
The Purpose of This Chapter......Page 149
Chain Restaurant Systems......Page 150
Independent Restaurants......Page 158
Franchised Restaurants......Page 166
Summary......Page 177
The Purpose of this Chapter......Page 183
Competitive Conditions in Food Service......Page 184
The Marketing Mix......Page 186
Competition with Other Industries......Page 199
Summary......Page 204
The Purpose of this Chapter......Page 211
Comparing On-Site and Commercial Food Services......Page 212
Self-Operated Facilities......Page 215
Managed-Services Companies......Page 216
Business and Industry Food Service......Page 218
College and University Food Service......Page 222
Health Care Food Service......Page 226
School and Community Food Service......Page 232
Other Segments......Page 243
Vending......Page 246
Summary......Page 249
The Purpose of this Chapter......Page 255
Consumer Concerns......Page 256
Food Service and the Environment......Page 267
Technology......Page 275
Summary......Page 281
Part Three: Lodging......Page 287
The Purpose of this Chapter......Page 289
The Evolution of Lodging......Page 290
Classifications of Hotel Properties......Page 293
Types of Travelers......Page 307
Anticipating Guest Needs in Providing Hospitality Service......Page 309
Service, Service, Service......Page 312
Summary......Page 318
The Purpose of this Chapter......Page 325
Major Functional Departments......Page 326
The Rooms Side of the House......Page 329
Hotel Food and Beverage Operations......Page 343
Staff and Support Departments......Page 347
Income and Expense Patterns and Control......Page 351
Entry Ports and Careers......Page 355
Summary......Page 358
The Purpose of this Chapter......Page 363
The Economics of the Hotel Business......Page 364
Dimensions of the Hotel Investment Decision......Page 386
Summary......Page 391
The Purpose of this Chapter......Page 399
The Conditions of Competition......Page 400
The Marketing Mix in Lodging......Page 403
Product in a Segmented Market......Page 405
Price and Pricing Tactics......Page 417
Place— and Places......Page 421
Promotion: Marketing Communication......Page 427
Summary......Page 430
Part Four: Travel and Tourism......Page 435
The Purpose of this Chapter......Page 437
The Importance of Tourism......Page 438
Travel Trends......Page 442
The Economic Significance of Tourism......Page 446
The United States as an International Tourist Attraction......Page 449
Businesses Serving the Traveler......Page 451
Noneconomic Effects of Tourism......Page 459
Summary......Page 464
The Purpose of this Chapter......Page 471
Motives and Destinations......Page 472
Mass-Market Tourism......Page 476
Planned Play Environments......Page 477
Casinos and Gaming......Page 486
Urban Entertainment Centers......Page 502
Temporary Attractions: Fairs and Festivals......Page 509
Natural Environments......Page 512
On a Lighter Note. . .......Page 514
Summary......Page 515
Part Five: Hospitality as a Service Industry......Page 521
The Purpose of this Chapter......Page 523
A Study of Service......Page 524
Rendering Personal Service......Page 530
Managing the Service Transaction......Page 533
How Companies Organize for Service......Page 538
Summary......Page 544
Index......Page 548