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Showing 15 of 20 Books under ' Hotel Management '

York Dictionary of Hotels. tourism & Catering Mgt. (New impression)

York Dictionary of Hotels. tourism & Catering Mgt. (New impression)

Casinos: Organization and Culture

Chris Roberts, Ph.D. Kathryn Hashimoto, Ph.D., East Carolina University
Designed to uncover the inner workings of a casino, this five book series tackles a variety of topics–from gaming methods, to financial controls, to marketing, to organization and culture. Each book covers a topic in-depth and offers a unifying management perspective. Aspiring students and current employees...

Casino Gaming Methods: Games, Probabilities, and Controls

David M. Williams Kathryn Hashimoto, Ph.D., East Carolina University
Designed to uncover the inner workings of a casino, this five book series tackles a variety of topics–from gaming methods, to financial controls, to marketing, to organization and culture. Each book covers a topic in-depth and offers a unifying management perspective. Aspiring students and current employees...

Meetings, Expositions, Events & Conventions, 2/E

George G. Fenich, Ph.D., Hotel, Restaurant and Tourism Administration
The Meetings, Expositions, Events, and Conventions industry continues to grow and garner increasing attention from the hospitality industry, communities, and college faculty. With a broad view of the industry, this book moves beyond just one segment to include all aspects related to the MEEC industry....

Technology Strategies for the Hospitality Industry

Peter Nyheim, The Pennsylvania State University Francis M. McFadden, Drexel University Daniel J. Connolly, University of Denver
Cutting edge in perspective, this is the first text to view Hospitality Information Systems as a source for business growth as well as a cost center. Exceptionally practical in approach, it explores current industry uses, and features case studies, industry interviews, and an interactive web page. Students...

Marketing Leadership in Hospitality and Tourism

Strategies and Tactics for Competitive Advantage, 4/E
Stowe Shoemaker, University of Houston Robert C. Lewis, Professor Emeritus, University of Massachuetts, Amherst Peter C. Yesawich, Chairman & CEO, Yesawich, Pepperdine,
How do you gain a sustainable competitive advantage in today’s global hospitality industry? Are there ways to attract and keep a customer over the course of a lifetime? Marketing Leadership in Hospitality and Tourism, Fourth Edition addresses the marketing strategies and tactics known to be effective...

Marketing for Hospitality & Tourism, 5/E

Philip Kotler, Northwestern University John T. Bowen, Ph.D., CHE, University of Houston James C. Makens, Ph.D., Wake Forest University
THE most widely used Hospitality marketing text–this four-color leader is comprehensive and innovative, managerial and practical, state-of-the-art and real-world. Building on the authors’ expertise, it uses an integrative approach to discuss the major marketing decisions hospitality marketing managers...

Managing the Built Environment in Hospitality Facilities

Dina Zemke Thomas Jones, Ph.D.
Written for undergraduates, this book provides basic knowledge of the role facilities play in the hospitality industry, how building systems work and how buildings are put together. Unlike competing books, it uses an accessible and conversational tone to describe key vocabulary and basic facility management...

Supervision Skills for the Service Industry: How to Do It

Dana V. Tesone, Ph.D., University of Central Florida, Rosen School of Hospitality
This unique, engaging text is a "hands-on" guide for managers and supervisors to help them effectively work with people. This book is designed to provide the practicing supervisor and student of management with a quick and practical guide for the supervision of people. The goal of this book is to help...

Financial Management for the Hospitality Industry

William P. Andrew, Penn State James W. Damitio, Ph.D, CMA, Central Michigan University Raymond S. Schmidgall, Michigan State University
Financial Management for the Hospitality Industry, Second Edition, presents financial concepts and explains how they apply to specific operations within the hospitality industry. Each chapter contains material specific to the industry–from financial statements that follow the lodging industry standards...

Hospitality Management Case Manual:

Developing Competencies in Critical Thinking and Practical Action, The
Featuring a rich collection of cases, this book looks first-hand at hospitality management and explores where managers work, what they do and the real differences they can make. Organized in three parts, it describes the case method approach, reviews how to prepare cases for class discussion and includes...

Hotel Operations Management, 2/E

David K. Hayes, Ph.D., Clarion Hotel and Conference Center Jack D. Ninemeier, Ph.D., Michigan State University
A compilation of skills and knowledge requirements to train a future hotel general manager to effectively supervise and efficiently-run a midsize full-service hotel.

Professional Front Office Management

Robert Woods, University of Nevada, Las Vegas Jack D. Ninemeier, Ph.D., Michigan State University David K. Hayes, Ph.D., Clarion Hotel and Conference Center Michele A. Austin,
The text details policies and procedures that address the department's critical role of serving guests, coordinating employee communcation and utilizing technology to benefit guests, staff and owners. The front office is the "hub" of the property's communications and operations systems and usually the...

Check-In Check-Out: Managing Hotel Operations, 8/E

Gary K. Vallen, Emeritus, Northern Arizona University Jerome J. Vallen, University of Nevada, Las Vegas
Check-In, Check-Out provides complete coverageof the hotel's front office and all of the support positions that make it work. Organized to reflect how a guest moves through the hotel (reservations, arrival, billing, departure, etc.) this edition provides a broad view of lodging management and covers...

Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs

For courses in Foodservice Cost Control and Foodservice Profitability.
Edward E Sanders
Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals....
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