A profile of the hospitality industry /Betsy Bender Stringam.

By:

Stringam, Betsy Bender [Author]

Material type: Text

TextSeries: 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:

Electronic books.

LOC classification:

TX907 .P764 2021

Online resources:

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Available additional physical forms:

Contents:

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)	G. Allen Fleece Library	Non-fiction	TX907 (Browse shelf(Opens below))	Link to resource	Available		9781952538391

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Previous	TS178.5 Production line efficiency a comprehensive guide for managers /	TX907 Marketing essentials for independent lodgings /Pamela Lanier and Marie Lanier.	TX907 A profile of the hospitality industry /Betsy Bender Stringam and Charles G. Partlow.	TX907 A profile of the hospitality industry /Betsy Bender Stringam.	TX908 A time of change in hospitality leadership /Chris Sheppardson.	TX911.3.M27 Achieving success through innovation : cases and insights from the hospitality, travel, and tourism industry /	TX911.3.M27 Catering and convention service survival guide in hotels and casinos /Lisa Lynn Backus and Patti J. Shock.	Next

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.

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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Description based on PDF viewed 08/05/2020.

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