- Abstract: 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.
Table of 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.
- Item content: English
- Includes bibliographical references (pages 151-170) and index.
Description based on PDF viewed 08/05/2020.
- 1 online resource.
- TX907 .S77 2021eb
- 9781952538391 (e-book)
9781952538384 (print) [Invalid]
Other Control Numbers:
- EBC6276378 (source: MiAaPQ)
[Unknown Type]: ybp301422698