Introduction to Management in the Hospitality Industry

CLAYTON W. BARROWS is Chair and Professor of Hospitality Management in the Whittemore School of Business and Economics at the University of New Hampshire. TOM POWERS is Professor Emeritus at the School of Hospitality and Tourism Management at the University of Guelph in Ontario, Canada. DENNIS REYNOLDS is the Ivar Haglund Distinguished Professor in the School of Hospitality Business Management at Washington State University.

• Part 1. Perspectives on careers in hospitality 1 Chapter 1. The hospitality industry and you 3Chapter 2. Forces affecting growth and change in the hospitality industry 33Part 2. Food service 61Chapter 3. The restaurant business 63Chapter 4. Restaurant operations 103Chapter 5. Restaurant industry organization : chain, independent, or franchise? 127Chapter 6. Competitive forces in food service 159Chapter 7. Issues facing food service 183Chapter 8. On-site food service 213Part 3. Lodging 255Chapter 9. Lodging : meeting guest needs 257Chapter 10. Hotel and lodging operations 293Chapter 11. Forces shaping the hotel business 333Chapter 12. Competition in the lodging business 367Part 4. Travel and tourism 405Chapter 13. Tourism : front and center 407Chapter 14. Destinations : tourism generators 437Part 5. Management in the hospitality industry 483Chapter 15. Management : a new way of thinking 485Chapter 16. Planning in hospitality management 511Chapter 17. Organizing in hospitality management 533Chapter 18. Staffing : human-resources management in hospitality management 557Chapter 19. Control in hospitality management 587Chapter 20. Leadership and directing in hospitality management 605Part 6. Hospitality as a service industry 627Chapter 21. The role of service in the hospitality industry 629

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