| Description |
1 online resource (1 PDF (vi, 176 pages)) |
| Series |
Tourism and hospitality management collection, 2375-9631 |
|
Tourism and hospitality management collection. 2375-9631
|
| Contents |
Chapter 1. Introduction -- Chapter 2. How the industry operates -- Chapter 3. Industry organization and competition -- Chapter 4. Uniqueness of the hospitality product -- Chapter 5. Competitive strategies -- Chapter 6. Outside market forces -- Chapter 7. Challenges and opportunities for the industry |
| Summary |
The book divulges how the hospitality product is different from other industries: part service and part product, produced and consumed simultaneously, and the role of the customer as part of the service process. The book explains how perishable inventory and labor intensity affect hotels, restaurants, and casinos. The author also reviews policies that promote or restrict tourism and travel, guest and employee safety, labor regulations, food safety laws, and requirements for accommodations for customers with disabilities |
| Analysis |
Hospitality |
|
Hotel |
|
Motel |
|
Inn |
|
Resort |
|
Restaurant |
|
Food service |
|
Quick service |
|
Lodging |
|
Catering |
|
Gaming |
|
Casino |
|
Tourism |
| Notes |
Includes bibliographical references (pages 151-170) and index |
|
Description based on PDF viewed 08/05/2020 |
| Subject |
Hospitality industry.
|
|
Hospitality industry
|
| Form |
Electronic book
|
| ISBN |
9781952538391 |
|
1952538394 |
|
