Introduction to Management in the Hospitality Industry, 8/e

Preface.

PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY.
Chapter 01: The Hospitality Industry and You.
Chapter 02: Forces Affecting Growth and Change in the Hospitality Industry.

PART TWO: FOOD SERVICE.
Chapter 03: The Restaurant Business.
Chapter 04: Restaurant Operations.
Chapter 05: Restaurant Industry Organization: Chain, Independent, or Franchise?
Chapter 06: Competitive Forces in Food Service.
Chapter 07: Issues Facing Food Service.
Chapter 08: On-Site Food Service.

PART THREE: LODGING.
Chapter 09: Lodging: Meeting Guest Needs.
Chapter 10: Hotel and Lodging Operations.
Chapter 11: Forces Shaping the Hotel Business.
Chapter 12: Competition in the Lodging Business.

PART FOUR: TRAVEL AND TOURISM.
Chapter 13: Tourism: Front and Center.
Chapter 14: Destinations: Tourism Generators.

PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY.
Chapter 15: Management: A New Way of Thinking.
Chapter 16: Planning in Hospitality Management.
Chapter 17: Organizing in Hospitality Management.
Chapter 18: Staffing: Human-Resources Management in Hospitality Management.
Chapter 19: Control in Hospitality Management.
Chapter 20: Leadership and Directing in Hospitality Management.

PART SIX: HOSPITALITY AS A SERVICE INDUSTRY.
Chapter 21: The Role of Service in the Hospitality Industry.

Index.