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Introduction to Management in the Hospitality Industry - Barrows, Clayton W.; Powers, Tom; Reynolds, Dennis
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Barrows, Clayton W.; Powers, Tom; Reynolds, Dennis:

Introduction to Management in the Hospitality Industry - edition reliée, livre de poche

2011, ISBN: 0470399740

[EAN: 9780470399743], New book, [PU: John Wiley and Sons Ltd], Num Pages: 768 pages, col. ill. BIC Classification: KJM; KNSH; TTVC. Category: (U) Tertiary Education (US: College). Dimensi… Plus…

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Barrows, Clayton W.; Powers, Tom:

Introduction to Management in the Hospitality Industry. - edition reliée, livre de poche

ISBN: 0470399740

768 S. Hardcover. Gebundene Ausgabe Ehemaliges Bibliotheksexemplar. Mit Signatur und professionell in transparente Schutzfolie eingebunden. Insgesamt sehr gutes Exemplar. Fremdenverkehr, … Plus…

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Barrows, Clayton W., Powers, Tom, Reynolds, Dennis R.:
Introduction to Management in the Hospitality Industry - edition reliée, livre de poche

2011

ISBN: 9780470399743

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Introduction to Management in the Hospitality Industry 10e - Barrows, Clayton W./ Powers, Tom
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Barrows, Clayton W./ Powers, Tom:
Introduction to Management in the Hospitality Industry 10e - edition reliée, livre de poche

2011, ISBN: 0470399740

[EAN: 9780470399743], New book, [PU: John Wiley & Sons Inc], 10 edition. 736 pages. 9.50x8.00x1.50 inches. In Stock., Books

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Introduction to Management in the Hospitality Industry 10e - CW Barrows
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Introduction to Management in the Hospitality Industry 10e - edition reliée, livre de poche

2011, ISBN: 9780470399743

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Détails sur le livre
Introduction to Management in the Hospitality Industry 10e
Auteur:
Titre:
ISBN:

9780470399743


Readers 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.

Informations détaillées sur le livre - Introduction to Management in the Hospitality Industry 10e


EAN (ISBN-13): 9780470399743
ISBN (ISBN-10): 0470399740
Version reliée
Livre de poche
Date de parution: 2011
Editeur: John Wiley & Sons Inc
720 Pages
Poids: 1,413 kg
Langue: eng/Englisch

Livre dans la base de données depuis 2011-03-03T02:31:08+01:00 (Paris)
Page de détail modifiée en dernier sur 2024-03-02T16:32:48+01:00 (Paris)
ISBN/EAN: 9780470399743

ISBN - Autres types d'écriture:
0-470-39974-0, 978-0-470-39974-3
Autres types d'écriture et termes associés:
Auteur du livre: powers, clayton, reynolds, rey, barrow, john, power, barro
Titre du livre: introduction hospitality management, hospital, the man the

Données de l'éditeur

Auteur: Clayton W. Barrows
Titre: Introduction to Management in the Hospitality Industry
Editeur: John Wiley & Sons
768 Pages
Date de parution: 2011-03-11
Poids: 1,399 kg
Langue: Anglais
245,00 € (DE)
197mm x 233mm x 32mm

BB; gebunden; Hardcover, Softcover / Wirtschaft/Einzelne Wirtschaftszweige, Branchen; Hotel- und Gastronomieberufe, Bewirtung; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Hotel- und Gaststättengewerbe; Fremdenverkehr; Allg. Hotelgewerbe, Gastronomie u. Touristik; Dienstleistungsgewerbe, Gastgewerbe

Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:"; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} Chapter 1: The Hospitality Industry and You Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry Chapter 3: The Restaurant Business Chapter 4: Restaurant Operations Chapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise? Chapter 6: Competitive Forces in Food Service Chapter 7: On-Site Food Service Chapter 8: Issues Facing Food Service Chapter 9: Lodging: Meeting Guest Needs Chapter 10: Hotel and Lodging Operations Chapter 11: Forces Shaping the Hotel Business Chapter 12: Competition in the Lodging Business Chapter 13: Tourism: Front and Center Chapter 14: Destinations: Tourism Generators Chapter 15: Management: A New Way of Thinking Chapter 16: Planning in Hospitality Management Chapter 17: Organizing in Hospitality Management Chapter 18: Staffing: Human-Resources Management in Hospitality Management Chapter 19: Control in Hospitality Management Chapter 20: Leadership and Directing in Hospitality Management Chapter 21: The Role of Service in the Hospitality Industry
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