This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry.

Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice.

Combining theory and practice, Managing People in the Hospitality Industry offers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.

About the Author

Michael Riley is Professor Emeritus at the University of Surrey, UK.

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MANAGING QUALITY SERVICE IN HOSPITALITY: HOW ORGANIZATIONS ACHIEVE EXCELLENCE IN THE GUEST EXPERIENCE, 1st edition teaches the concept of treating customers as guests and creating a “WOW” experience for them. Many other texts in this subject area skip over guest-focused service strategy in hospitality or service This text fully covers the topic of managing hospitality organizations by using academic studies and real life experience from companies like Walt Disney Company, Marriott, Ritz-Carlton, Darden Restaurants, Southwest Airlines and many others. The text is written in three sections: strategy, staffing, and systems. Each chapter includes at suggested hospitality activities for students, in which students are encouraged to visit local organizations to talk with guests, employees and managers to obtain a variety of perspectives on the guest experience. Other activities will have students going to the internet to visit established sites for hospitality organizations. Real and hypothetical hotels, restaurants, and other business types found in the hospitality industry are included as case studies giving the opportunity for discussion of hospitality concepts and principles. “Ethics in Business” segments encourage students to analyze ethical issues associated with chapter topics. Each chapter opens with learning objectives and discussion questions at the end. The included Instructor’s Guide provides answers to the end-of-chapter questions and to the discussion questions following the chapter cases, additional field exercises in hospitality, true-false and multiple-choice quizzes, and additional material to assist the instructor in preparing course outlines and lesson plans, providing the best known about managing hospitality organizations big or small.

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Revenue Management for the Hospitality Industry is filled with practical examples and best practices on the topic of revenue management, a critical aspect of the industry. Through numerous revenue management examples from the hospitality industry and a running case example throughout the book, students will discover how they can incorporate revenue management principles and best practices. The core of revenue management of a hospitality organisation is to, as the authors explain, “charge the right price, to the right customer, for the right product, through the right channel, at the right time.” The book is intended for students with prior knowledge and understanding of the hospitality industry, and will explain what they need to know and how to be successful.

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This text book is amazing even though the professor said every student needed a copy then proceeded to never reference the book through out the entire semester. That aside, I choose to study from the book anyways as certainly it would help with learning revenue management. I can say with moderate confidence that if you want to learn about revenue management this is the book for you. Concepts are well thought out and chapters are not ridiculously long. The print quality of the book is great and does not feel cheap. Very happy and will keep my copy now that the semester os over.

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Hospitality Law: Managing Legal Issues in the Hospitality Industry takes an applied approach to the study of hospitality law with its touchstone of compliance and prevention. The book is highly pedagogical and includes many interactive exercises and real world cases that help students focus on the practical application of hospitality laws and model their decision process to avoid liability. As a result, this book does look different than others on the market as the legal information contained is carefully selected to specifically correlate with helping students understand how to do the right thing, i.e., it is not a comprehensive book on the laws.

Barth immediately helps readers learn about the legalities of situations and work through exercises – both individually and in groups — to effectively apply them to hospitality management situations. Many instructors teach their course from a very applied perspective, which aligns with Barth’s approach.

Key Features :

• Provides coverage of legal issues in travel and tourism, including those associated with transportation, travel agents, tour operators, gaming, mixed-use, and timeshare properties
• Only Hospitality Law textbook that stresses an interactive, applied approach to learning
• Familiarizes students with technology through the use of searches on the Internet, and references to hospitality cases
• Short examples stress real-life situations, not extensive legal citations
• Features real-world legal case summaries that illustrate the practical application of hospitality laws in actual hospitality operations.
• Strong pedagogical features – opening vignettes, chapter objectives, integrated legal definitions, situational exercises, web exercises and extensive end of chapter materials provide readers with a solid base to learn how to make effective decisions in a hospitality operation

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‘Understanding the Hospitality Consumer’ presents a unique perspective on consumer behaviour in the hospitality sector. It seeks to focus on the role of consumption in hospitality and to investigate our understanding of its place in the contemporary industry.

Taking the view that successful marketing demands focusing on the customer, this text concentrates on understanding and determining customer needs, relevant factors in consumer buying behaviour and the effectiveness of today’s marketing techniques.

Using industry based case studies and examples ‘Understanding the Hospitality Consumer’ :

• Introduces and explores the role of consumer behaviour theory in the context of hospitality management
• Discusses the principles and research of consumer behaviour and illustrates how they are used in the hospitality industry today
• Examines the value of consumer behaviour research as applied to the contemporary hospitality industry
• Explores the challenges to traditional approaches to consumption posed by the postmodern hospitality consumer

The book’s targeted focus and practical application ensures that it is well suited for both students and practising managers in the hospitality field.

A unique perspective on the hospitality consumer
Discusses the development of marketing strategies which take account of postmodern trends of consumption
Includes general industry-wide case studies, as well as specific studies of such companies as Airtours, Scottish & Newcastle, Disney and McDonalds

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Real-world advice for quick retention of the most important business concepts and skills of hospitality finance

Hospitality Financial Management provides a straight forward, practical approach to help the hospitality manager effectively analyze hospitality industry management reports and financial statements; prepare accurate business forecasts, strategic pricing models, and effective cost-control systems; manage working capital; develop and finance growth strategies; perform investment analysis; prepare investment packages; negotiate and structure business deals; and ultimately increase shareholder value and personal wealth.

This comprehensive how-to book includes:

• Feature Stories–brief histories of famous hospitality leaders highlighting how they have used financial management skills to attain success for their companies and significant financial rewards for themselves
• Learning Outcomes–a summary of key topics covered in each chapter
• Finance in Action–scenarios that apply the concepts, skills, and techniques presented in the chapter to real-world situations. A step-by-step solution is provided for each problem to walk the reader through the necessary financial calculations
• The Real Deal–boxed inserts that emphasize the relevance of the book by linking financial concepts to fun facts associated with situations students either have or will encounter in their everyday lives
• Concept Checks–case studies that reinforce the materials presented and enable students to practice their analytic and problem-solving skills

Hospitality Financial Management is the perfect book for under graduate and graduate hospitality management students, hospitality industry managers, and owners of small hospitality businesses.

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Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years.

Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future.

Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of ‘reflective practice’ activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!

• Explores both entrepreneurial theory and practice applied to the tourism and hospitality industry, by investigating some key theoretical concepts and grounding them in practical real life scenarios
• Moves back and forth between strategy and operations to illustrate the link between the two areas and explain how both perspectives are necessary for entrepreneurial success
• Creates an enthusiasm about the field by not only discussing some of the major challenges and opportunities but by providing the knowledge and skills required to start a small business and drastically improve the chances of sustaining it successfully.

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An essential text for HND and first year Hospitality Management degree students which examines the relevance and applications of general management theory and principles to hospitality organisations. Using contemporary material and case studies the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the author’s great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.

Written by two experts in the Hospitality field, Laurie Mullins and Penny Dosser, this book combines an accessible reading style with current and relevant case studies on a variety of hospitality companies from across the globe.

About the Author

Laurie Mullins was formerly a principal lecturer in the University of Portsmouth Business School. Laurie has undertaken a range of consultancy including UNAIS, VSO and UNISON Education; held lecturing appointments in the USA, Australia and The Netherlands; and acted as tutor, adviser and examiner for a number of professional and educational bodies.

Contributor Jacqueline McLean is a Senior Lecturer in Human Resource Management in the Departmentof Business and Management at Manchester Metropolitan University

Contributor Peter Scott is a Senior Lecturer at the University of Portsmouth Business School, specialising in organisational behaviour and employee relations.

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This handbook analyzes the main issues in the field of hospitality marketing by focusing on past, present and future challenges and trends from a multidisciplinary global perspective. The book uniquely combines both theoretical and practical approaches in debating some of the most important marketing issues faced by the hospitality industry.

Parts I and II define and examine the main hospitality marketing concepts and methodologies. Part III offers a comprehensive review of the development of hospitality marketing over the years. The remaining parts (IV–IX) address key cutting-edge marketing issues such as innovation in hospitality, sustainability, social media, peer-to-peer applications, Web 3.0 etc. in a wide variety of hospitality settings. In addition, this book provides a platform for debate and critical evaluation that enables the reader to learn from the industry’s past mistakes as well as future opportunities.

The handbook is international in its constitution as it attempts to examine marketing issues, challenges and trends globally, drawing on the knowledge of experts from around the world. Because of the nature of hospitality, which often makes it inseparable from other industries such as tourism, events, sports and even retail, the book has a multidisciplinary approach that will appeal to these disciplines as well as others including management, human resources, technology, consumer behavior and anthropology.

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Financial Management for Hospitality Decision Makers is written specifically for those ‘decision makers’ in the industry who need to be able to decipher accountant ‘speak’ and reports in order to use this information to its best advantage and achieve maximum profits.

The area of accounting and finance is a vital but often inaccessible part of the hospitality business. However, having the knowledge and the ability to use it properly makes all the difference to the turnover and success of a business. Financial Management for Hospitality Decision Makers is written specifically for those industry executives who need to be able to decipher, appreciate and utilise valuable financial management tools and techniques in order to realise maximum profits.

Highly practical in its scope and approach, this book:

• Outlines the procedure and purpose behind various financial activities – including budgeting, year-end financial statement analysis, double-entry accounting, managing and analysing costs, working capital management, and investment decision making
• Demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base
• Clearly highlights the key financial issues you need to consider in a host of decision making situations
• Includes a range of problems to help readers appraise their understanding of concepts

At all times, the book rigorously applies itself to the specific needs of the hospitality decision-maker, contextualising and explaining financial decision making and control in this light.

Combining a user-friendly structure with frequent international cases, worked examples and sample reports to illuminate the theory, Financial Management for Hospitality Decision Makers is ideal for all students of hospitality, as well as being a vital source of information for practitioners already in the industry.

Practical guide to applying financial management strategies in hospitality decision making
International examples and case studies to put the theory into practice
Demonstrates how relevant management accounting information is to decision making and control in today’s dynamic business environment.

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