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A profile of the hospitality industry / Betsy Bender Stringam.

By: Material type: TextTextSeries: Tourism and hospitality management collectionPublisher: New York, New York (222 East 46th Street, New York, NY 10017) : Business Expert Press, [(c)2021.]Edition: Second editionDescription: 1 online resource (vi, 176 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781952538391
Subject(s): Genre/Form: Additional physical formats: Print version:: No titleLOC classification:
  • TX907
Online resources: Available additional physical forms:
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.
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.
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Holdings
Item type Current library Collection Call number URL Status Date due Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) G. Allen Fleece Library ONLINE TX907 (Browse shelf(Opens below)) Link to resource Available BEP9781952538391
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) G. Allen Fleece Library Non-fiction TX907 (Browse shelf(Opens below)) Link to resource Available 9781952538391

Includes bibliographical references (pages 151-170) and index.

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.

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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.

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Mode of access: World Wide Web.

System requirements: Adobe Acrobat reader.

Description based on PDF viewed 08/05/2020.

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