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 | INTERNATIONAL HOSPITALITY INDUSTRY
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Structure, Characteristics and Issues
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Edited By
Bob Brotherton, Principal Lecturer in Hospitality Managment, Manchester Metropolitan University and a Member of the Tourism Society. Also a Member of the Hotel and Catering International Management Association.
Description
With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors
of the industry, such as restaurants, cruises, hotels and contract foodservice.
The book moves on to highlight the key issues that
will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader
with an all-encompassing and comparative overview of the field.
Audience
HND and undergraduate (level one) students on hotel and hospitality management courses in the UK and internationally.
Contents
Part one: Structure and characteristics - An overview (Bob Brotherton); Hotels (David Littlejohn); Restaurants (Stephen Ball and Linda
Roberts), Contract foodservice (Michael Haywood); Cruise ships (Erwin Losekoort and Alastair Morrison); Part two: Issues - An overview
(Bob Brotherton); Managing Diversity (Roy Wood); The impact of information technology (Peter O'Connor and Gabriele Piccoili); Operational
dilemmas (Mike Riley); Strategic choices (Frank Go and Adee Athiyaman); Marketing options (Alex Gibson); Developing international managers
(Judy Gannon); Finance (Paul Beals and Francis Kwansa); Conclusions: Themes and prospects.
| Bibliographic details |
Paperback, 256 pages, publication date: JAN-2003
ISBN-13: 978-0-7506-5295-7
ISBN-10: 0-7506-5295-0
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 36.95 USD 40.95 GBP 23.99
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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.
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Last update: 4 Sep 2009
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