More Details

Summary:

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:

• Introduction
• How the industry operates
• Industry organization and competition
• Uniqueness of the hospitality product
• Competitive strategies
• Outside market forces
• Challenges and opportunities for the industry.

Author/Creator:

Stringam, Betsy Bender , author

Languages:

English

Language Notes:

Item content: English

Main Work:

A profile of the hospitality industry [by Stringam, B.B.]

Related Series:

Tourism and hospitality management collection

Subjects:

Hospitality industry

Food service

Tourism

General Notes:

Includes bibliographical references (pages 151-170) and index.
Description based on: Print version record.

Physical Description:

1 online resource.

Digital Characteristics:

text file

Call Numbers:

TX907 .S77 2021eb

ISBNs:

9781952538391 (electronic bk.)
1952538394 (electronic bk.)
9781952538384 [Invalid]
1952538386 [Invalid]

OCLC Numbers:

1182543540

Other Control Numbers:

EBC6276378 (source: MiAaPQ)
[Unknown Type]: ybp301422698