This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.
Written in a simple and easy-to-understand language
Gives activities to develop problem-solving and decision-making skills.
Incorporates tables, figures, photographs and case studies for better understanding of the concepts discussed.
Includes objective type quizzes such as multiple choice, matching type, fill in blank, true and false for practice.
Gives terminology, appendices and bibliograpgy.
Table of Content
1. PRINCIPLES AND CONCEPTS
2. PLANNING DESIGNING AND CONSTRUCTION OF HOTELS AND
3. MANAGEMENT AND ORGANISATION
4. HOTEL GUEST RELATIONSHIP
5. ACCOMMODATION OPERATION
6. FOOD AND BEVERAGES : PRODUCTION SALES AND SERVICE
7. SALES AND MARKETING TECHNIQUES
8. ENGINEERING AND MAINTENANCE
9. ADMINISTRATION AND HUMAN RESOURCES DEVELOPMENT
10. SAFETY AND SECURITY
11. HOSPITALITY AND FACILITIES
12. FINANCE, ACCOUNTING, AUDIT, BUDGET & CONTROL
13. PERFORMANCE MEASUREMENT
HOTEL MANAGEMENT TERMINOLOGY