Cover image for Introduction to management in the hospitality industry
Introduction to management in the hospitality industry
Powers, Thomas F.
Personal Author:
Publication Information:
New York : Wiley, [1979]

Physical Description:
xiv, 383 pages : illustrations ; 24 cm.
Format :

On Order



The revised edition of the classic introductory volume to hospitality management Introduction to Management in the Hospitality Industry covers all aspects of managing in the business, from operational issues to the role of management. This extensively revised Seventh Edition continues to set itself apart with: * A new, full-color interior design * New and revised Internet exercises * More than 230 photographs, figures, and tables from a diverse cross section of hospitality spots around the world * Case histories * Global hospitality notes and industry practice notes * Chapter review questions The authors' accessible treatment makes it easy for students to gain a clear understanding of the size and scope of this expanding industry and what goes into managing it. Introduction to Management in the Hospitality Industry, Seventh Edition is the perfect beginning for students interested in a management career in the hospitality sector. Visit the accompanying Web site at

Table of Contents

Part 1
Chapter 1 The Hospitality Industry and You
Chapter 2 Forces Affecting Growth and Change in the Hospitality Industry
Part 2 Food Service
Chapter 3 The Restaurant Business
Chapter 4 Restaurant Operations
Chapter 5 Restaurant Industry Organization: Chain, Independent, or Franchise?
Chapter 6 Competitive Forces in Food Service
Chapter 7 Issues Facing Food Service
Chapter 8 On-site Food Service
Part 3 Lodging
Chapter 9 Lodging: Meeting Guest Needs
Chapter 10 Hotel and Motel Operations
Chapter 11 Forces Shaping the Hotel Business
Chapter 12 Competition in the Lodging Business
Part 4 Travel and Tourism
Chapter 13 Tourism: Front and Center
Chapter 14 Destinations: Tourism Generators
Part 5 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 6 Hospitality as a Service Industry
Chapter 21 The Role of Service in the Hospitality Industry