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Hospitality Employee Management and Supervision: Concepts and Practical Applications
by Kerry L. SommervilleIn many hospitality establishments, the manager or supervisor is the human resources department, expected to make all hiring and training decisions, often with little training or background to do so successfully. Hospitality Employee Management and Supervision: A Practical Approach is a practical, applications-based guide that takes each of three important steps (hiring, training, retaining) and breaks each of them down into their simplest elements. Relying on the pertinent employment laws, while providing real-world application and easy to understand guidelines, Hospitality Employee Management and Supervision: A Practical Approach is comprehensive without getting bogged down in management theory.
Event Entertainment and Production (The Wiley Event Management Series #13)
by Mark SonderFrom assessing the client's need for entertainment at an event to hiring the talent to the nuts and bolts production of the entertainment, The Complete Guide to Event Entertainment and Production provides the event planner with the tools they need to efficiently produce and manage the entertainment aspect of an event.
Hospitality Financial Accounting
by Donald E. Kieso Jerry J. Weygandt Paul D. Kimmel Agnes L. DeFrancoUpdated with the latest developments in the accounting and hospitality fields, Hospitality Financial Accounting, Second Edition covers the basics of financial accounting and then walks you through analyzing financial statements and dealing with the daily issues you’ll face on the job. In this Second Edition, the authors have provided engaging new coverage and features that includes new case studies, an expanded section on ethics, new “Accounting in Action” vignettes, applied exercises, and new coverage of casinos, spas, and purveyors.
A Meeting Planner's Guide to Catered Events
by Patti J. Shock John M. StefanelliFood and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
Hospitality Strategic Management: Concepts and Cases
by Cathy A. EnzUpdated to include the current models, theories, and hospitality practices, Hospitality Strategic Management: Concept and Cases, Second Edition is a comprehensive guide to strategic management in the international hospitality industry. Author Cathy A. Enz uses the case study approach to cover current topics such as innovation, entrepreneurship, leadership, ethics, and franchising. Eight full case studies with exhibits and documents address the areas of lodging, food service, tourism e-commerce, gaming, cruise lines, and airlines, making this book ideal for executive level training courses or hospitality industry executives interested in developing their strategic management skills.
QuickBooks for the Restaurant
by Stephanie Murphy Alisa R. NeunekerA step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with a section on the simulated financial activity of a typical restaurant operation. Full of helpful accounting advice, QuickBooks tips, and industry scenarios, this book demonstrates how to employ one of the most widely used accounting applications to ensure the financial success of all types of foodservice operations. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Hotel Management and Operations
by Michael J. O'Fallon Denney G. RutherfordHotel Management and Operations, Fifth Edition provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; “As I See It” and “Day in the Life” commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.
Restaurant: Law Basics
by David K. Hayes Jack D. Ninemeier Stephen C. BarthHow to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant Law Basics prepares you to make the right decisions in these critical situations and hundreds of others. To avoid costly legal problems in your restaurant, begin with step one: read Restaurant Law Basics. This completely practical, jargon-free guide gives you the tools you need to protect your restaurant from legal exposure of every kind. It prepares restaurant managers to comply with the law and avoid or limit liability in virtually any situation---from hiring and managing employees and dealing with customer complaints to ensuring safety and security, obeying regulatory requirements, and much more. Restaurant Law Basics features: * Manager's Briefs that focus on critical legal aspects of your operations * Realistic scenarios that are analyzed to help prepare you to make the right decisions in challenging situations * Checklists to help you avoid liability before any incident occurs * A companion Web site that provides additional resources, training assistance, and more The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in each field, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant---independent, chain, or franchise.
Corporate Event Project Management (The Wiley Event Management Series #8)
by William O'Toole Phyllis MikolaitisApplies generally accepted project management tools to corporate event planning. Offers unique, focused coverage dedicated completely to corporate events. Includes case studies from North and South America, Europe, and the Asian-Pacific area. Features an accompanying Web site with value-added tools, forms, and checklists.
Professional Event Coordination (The Wiley Event Management Series #67)
by Julia Rutherford SilversA fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process. Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on everything from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by "On-Site Insights" featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge. From weddings to corporate conferences and from intimate events to huge festivals, Professional Event Coordination is a versatile guide to planning events of all kinds.
The Complete Guide to Greener Meetings and Events (The Wiley Event Management Series #61)
by Samuel DeBlanc GoldblattWhile there are many reasons to incorporate sustainable practices into meetings and events, including saving costs and resources, protecting the environment, improving social issues, doing business more efficiently and effectively and attracting new audiences, the number one reason to go green is to do business better. The book is divided into three parts, which reflect defining principles of greener meetings and events: Innovation, Conservation, and Education. This book broadly explores sustainable management in the hospitality, tourism, conference and exhibition, and meeting and event industries, as well as countless smaller industries that include arts and music festivals and tour operators. Readers who are studying in, working in, or even just interested in these industries will reap innumerable benefits from the exciting journey ahead of them in The Complete Guide to Greener Meetings and Events.
Tourism: Principles, Practices, Philosophies
by Charles R. Goeldner J. R. RitchieThe 12th Edition of Tourism: Principles, Practices, Philosophies explores major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. Written in global terms, it provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry. Among the topics given expanded coverage in this edition are: B&Bs, time shares, meetings and conventions, sustainable tourism, climate change, social media, and mobile marketing.
Housekeeping Management
by Matt A. CasadoThe second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book also incorporates new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.
Resorts: Management and Operation
by Robert Christie MillThe 3rd Edition of Resorts: Management and Operation is a summary of almost 30 years of thought, analysis, and research into the field of resort management written from a business viewpoint yet takes into account the unique structure of resorts. The text is divided into three sections. Each section has a philosophical basis for the inclusion of the subsequent principles and practices. The first section covers major types of resorts: those that are mountain-based, beach-based and golf/tennis based. Two chapters are devoted to each of the various resort types. The first chapters of each resort type focuses on development issues with the impact on operations noted throughout. The second chapter in each resort type deals with guest profiles and management issues. The second section highlights what makes managing a resort different from managing a 'regular' hotel. The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties.
Ethics and Corporate Social Responsibility in the Meetings and Events Industry (The Wiley Event Management Series)
by Elizabeth V. Henderson Mariela McIlwraithEthics and Corporate Social Responsibility in the Meetings and Events Industry is a comprehensive roadmap that prepares event professionals for the economic, environmental, and social challenges ahead, and transforms the industry for the long run. This timely text inspires us to view Corporate Social Responsibility, ethics, and sustainability as no longer just best practices, but as business standards. With its practical tools and insights, readers are compelled to build an industry where meetings and events contribute positively and ethically to communities and cultures.Ethics and Corporate Social Responsibility in the Meetings and Events Industry presents a wide range of topics, bringing insights from environmental science to corporate responsibility. Intended to build sustainable leaders in the industry, this book offers the knowledge to get started and the momentum to continue.
On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More
by Patti J. Shock John M. Stefanelli Cheryl SgovioThe only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues. This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern décor, effective menu writing, catering in stadiums and casinos, and more. Fully updated to keep pace with current industry trends and practices Covers all aspects of on-premise catering, from food and beverage service, room setup, and décor, to staffing, marketing, and financial controls Ideal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field.
Restaurant Concepts, Management, and Operations
by John R. WalkerRestaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Wildlife of Madeira and the Canary Islands: A Photographic Field Guide to Birds, Mammals, Reptiles, Amphibians, Butterflies and Dragonflies (Wildlife Explorer Guides)
by John BowlerThis beautifully illustrated photographic field guide is the first to focus on the identification of the fascinating, diverse and unique wildlife of Madeira and the Canary Islands--featuring the birds, mammals, reptiles, amphibians, butterflies and dragonflies that are most likely to be seen. Richly illustrated introductory sections cover the key wildlife sites to visit on each of the islands and provide an overview of the islands' geography, climate, habitat types and current conservation efforts. Stunning colour photographs highlight the key identification features of each species, and the accompanying text covers status, habitat preference, behaviour and, where appropriate, calls. The guide also features an up-to-date distribution map for each species. Complete with an attractive, user-friendly design, this is a must-have guide for all visitors to these magical islands.A beautifully designed and illustrated photographic field guide to the wildlife of Madeira and the Canary IslandsHighlights the islands' unique native species and their conservation statusCovers all birds, land and marine mammals, reptiles, amphibians, butterflies and dragonflies that are likely to be seenFeatures richly illustrated introductory sections on key sites to visit on each of the islands, covering their geography, climate, habitats and conservationIncludes distribution maps for all species, as well as information on occurrence, status, habitat preference, behaviour and calls
Exhibiting Patriotism: Creating And Contesting Interpretations Of American Historic Sites (PDF)
by Teresa BergmanAmerican nationalism, patriotism and citizenship are proudly on display at historical sites across America―but they are also contested and reshaped by visitors and their engagement with those places. In Exhibiting Patriotism, Bergman analyzes exhibits, interpretive materials, and orientation films at major US sites, from Mt. Rushmore and to the USS Arizona Memorial, where controversy has erupted over the stories they tell about the past. She shows how historic narratives are the result of dynamic relationships between institutions and the public, and how these relationships are changing in an era when museums are becoming more visitor-centered, seeing visitors as partners in historical interpretation. Drawing on film theory, memory studies, visual communication, and visitor studies, Bergman offers an important analysis for scholars and professionals in American studies, museum studies, public history, and communication and media studies.
Professional Management of Housekeeping Operations
by Thomas J. JonesNow in its fifth edition, Professional Management of Housekeeping Operations is the essential practical introduction to the field, a complete course ranging from key principles of management to budgeting, from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility for environmentally safe cleaning, the latest edition of this industry standard also includes new case studies that help readers grasp concepts in a real-world setting. Instructor's Manual, Test Bank in both Word and Respondus formats, Photographs from the text, and PowerPoint Slides are available for download at www.wiley.com/college
Principles of Food, Beverage, and Labor Cost Controls
by Paul R. Dittmer J. Desmond KeefePrinciples of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers' understanding. It also features increased discussion and examples of technology used in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering.
Cases in Hospitality Management: A Critical Incident Approach
by Timothy R. HinkinYour guide to becoming an effective hospitality manager The hospitality industry is a "people" business. Whether dealing with guests or customers, managers or coworkers, those who work in this industry interact with other people perhaps more than in any other. And unlike many other industries, graduates entering the hospitality industry will quickly be assuming managerial roles. One of the only casebooks available that focuses specifically on hospitality management, Cases in Hospitality Management prepares readers to be successful managers by providing an effective connection between hospitality management theory and real-world workplace scenarios. Whether managing a kitchen, dining room, front desk, travel agency, fast-food restaurant, or an entire hotel, employees seek cues and reinforcement from managers to guide their behavior. Cases in Hospitality Management provides readers with the opportunity to apply their knowledge, experience, and management skills, allowing them to think quickly on their feet and react appropriately in a wide variety of settings. By analyzing and understanding the causes and effects of a number of real, critical incidents, readers will be better prepared to effectively deal with similar situations when they face them on the job. This new, updated Second Edition features: * Fifteen all-new cases dealing with a variety of managerial topics including technology, human resource management, customer service, and ethics * A broad array of real industry cases, including airlines, railroads, private clubs, conference centers, travel agents, auto rental, hotels, and restaurants * A new Technology section that explores data warehousing, the Internet, and electronic banking * A new Service Exemplars section that presents incidents involving truly exceptional service in a variety of contexts--from trains to resorts * A new Service Recovery section presents examples of companies failing to salvage service encounters that have gone awry
Hotel Front Office Management
by James A. BardiHotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities. This Fifth Edition continues its emphasis on applying theory and management strategies, as well as providing updated material on select-service hotel front office operation. It addresses the impact of the recession on the hotel business and discusses the impact of social media and guestroom technology on the hotel business and how the Internet is the single most important travel planning and distribution channel in hospitality. There is also new and updated information on environmental and sustainability issues, particularly as it relates to housekeeping topics.
Introduction to the Hospitality Industry
by Clayton W. Barrows Tom Powers Dennis R. ReynoldsReaders preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This edition includes additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them.
Introduction to Management in the Hospitality Industry
by Clayton W. Barrows Tom Powers Dennis R. ReynoldsReaders seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, 10th Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Upon successful completion of this text, readers will have a strong grasp of the many facets of the hospitality industry.