 |
|
| PRINCIPLES OF MANAGEMENT FOR THE HOSPITALITY INDUSTRY
| |
| | |
|
|
To order this title, and for more information, click here
By
Dana Tesone, Associate Professor of Hospitality Management, Rosen College of Hospitality Management, University of Central Florida, USA
Abraham Pizam, Dean & Linda Chapin Eminent Scholar; Chair in Tourism Management, Rosen College of Hospitality Management, University of Central Florida, USA
Description
It is vital for hospitality management students to understand key management concepts as part of the complex and intimate nature of
the services industry. Principles of Management for the Hospitality Industry is designed specifically for hospitality
students who need to be able to use management tools and techniques to become successful hospitality managers.
By placing you at the heart of an imaginary workplace this book offers the opportunity to work through all of the items of discussion for
each topic. The chapter begins with a scenario to prompt an exploration of a given topic, and concludes with the outcome of this scenario
to reinforce the lessons learnt throughout the chapter.
Highly practical in approach, this is an up-to-date and skilful
integration of all core areas of management. It is packed with tools and techniques to aid learning and understanding:
-
Improve your professional management vocabulary with definitions in each chapter, and a complete glossary of terms.
-
Visualise key concepts with over one hundred explanatory diagrams
-
Gain
confidence by testing your understanding on the accompanying website
-
Practical applications
of theory are illustrated in international case studies throughout the book
-
Discussion questions
prompt an exploration of key concepts
Audience
The primary market for this text globally is Hospitality Management students on four-year programs leading to Bachelor degrees with required
Management courses as part of the core curriculum. It is also aimed at students studying Hospitality Management on two-year community
colleges in the US. The book would be suitable for the all regional markets as the hospitality service models and operations structures
are global in nature.
Contents
PART I Management Knowledge; Managing Hospitality Enterprises; Management Practice, Evolution and Ethics; Strategic Planning, Problem
Solving, and Decisions; Systems, Development and Structures; PART 2 Management Functions; Operations Management; Operations Structure
and Systems; Managing Human Resources; Managing Technology and Marketing Systems; Accounting and Finance Management; PART 3 Strategic
Applications; Tactical Productivity Strategies; Tactical Growth Strategies; Tactical Turnaround Strategies; PART 4 Leadership Applications;Leadership
Awareness; Leadership Practice; Organizational Behavior & Leadership Development; Glossary; Index
| Bibliographic details |
Paperback, 416 pages, publication date: AUG-2009
ISBN-13: 978-1-85617-799-3
Imprint: BUTTERWORTH HEINEMANN
|
| Price and Ordering |
Price:
EUR 40.95
GBP 34.99
USD 57.95
|  |
Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
|
See also information about conditions of sale & ordering procedures, and links to our regional sales offices.
|
076/716
Last update: 5 Sep 2009
|
|
| |
| | |
|
|
| |
Home | Elsevier Sites | Privacy Policy | Terms and Conditions | Feedback | Site Map | A Reed Elsevier Company