Study Guide to accompany Introduction to Management in the Hospitality Industry, 10e

Clayton W. Barrows is Associate Professor at the School of Hotel, Restaurant & Tourism Administration at the University of New Orleans in Louisiana.Tom Powers, widely recognized for his pioneering work in hospitality education, is Professor Emeritus at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada.Dennis Reynolds is the Ivar B. Haglund Endowed Chair in Hospitality Business Management at Washington State University. Previously, he was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at Cornell University's School of Hotel Administration.

• Chapter 1: The Hospitality Industry and YouChapter 2: Forces Affecting Growth and Change in the Hospitality IndustryChapter 3: The Restaurant BusinessChapter 4: Restaurant OperationsChapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise?Chapter 6: Competitive Forces in Food ServiceChapter 7: On-Site Food ServiceChapter 8: Issues Facing Food ServiceChapter 9: Lodging: Meeting Guest NeedsChapter 10: Hotel and Lodging OperationsChapter 11: Forces Shaping the Hotel BusinessChapter 12: Competition in the Lodging BusinessChapter 13: Tourism: Front and CenterChapter 14: Destinations: Tourism GeneratorsChapter 15: Management: A New Way of ThinkingChapter 16: Planning in Hospitality ManagementChapter 17: Organizing in Hospitality ManagementChapter 18: Staffing: Human-Resources Management in Hospitality ManagementChapter 19: Control in Hospitality ManagementChapter 20: Leadership and Directing in Hospitality ManagementChapter 21: The Role of Service in the Hospitality Industry