Hotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities. This Fifth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on select-service hotel front office operation. It addresses the impact of the recession on the hotel business and discusses the impact of social media and guestroom technology on the hotel business and how the Internet is the single most important travel planning and distribution channel in hospitality. There is also new and updated information on environmental and sustainability issues, particularly as it relates to housekeeping topics.
The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1 st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.
Hotel Management and Operations, Fifth Edition provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; "As I See It" and "Day in the Life" commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.
The British love their booze. Ian Marchant - bon viveur, pub singer and writer - sets off to map the British landscape in drink. This mission takes Ian and his friend Perry on a gruelling month-long pub crawl, from the Turk's Head on the Scilly Isles to the Baa Bar in the Shetlands, taking in as many as possible of the British Isles' 60,000 pubs. Theirs is no sober march from south to north but a reeling, meandering trip as they meet up for a drink with poets and comedians, chavs and hedonists, Europe's foremost pub philosopher and Ian's Uncle Tony. This booze-addled, pork-scratching-fuelled trip makes a hilarious and uniquely British travelogue.
Instructor description: "Patisserie And Baking Foundations: Classic Recipes" showcases an additional 200 classic dishes whose preparation puts the techniques demonstrated to practical use.
Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. "Food Tourism Around The World: Development, Management and Markets" offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, "Food Tourism Around The World: Development, Management and Markets" discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as: the food tourism product; food tourism and consumer behaviour; cookery schools - educational vacations; and, food as an attraction in destination marketing. Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.
The tourism industry is in a constant state of flux, where trends and attitudes are frequently susceptible to outside influences including factors such as technological and economic change The Business of Tourism by Chris Holloway and Claire Humphreys is the ideal textbook to help you to not only understand these new changes but look at them with a critical eye and predict future trends. This book is the ideal foundation text for students of Tourism Management or Travel and Tourism. The historical context is combined with background theory and research plus up-to-date international case studies. It examines in detail the tourism product, its impacts and the tourist to provide the reader with a comprehensive understanding of the management of this important global industry. The result is a practical and relevant text for any student wishing to work in one of the many diverse sectors of the tourism industry.
In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens "for" you. It is absent when something happens "to" you. These two simple concepts--"for" and "to"--express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's "theirs." That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant sce
