| Edition |
Second edition. |
| Description |
1 online resource (vi, 176 pages). |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Tourism and hospitality management collection,
2375-9631
|
|
Tourism and hospitality management collection.
2375-9631
|
| Note |
Includes bibliographical references (pages 151-170) and index. |
| 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. |
| Access |
Access restricted to authorized users and institutions. |
| 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. |
| Form |
Also available in print. |
| System Details |
Mode of access: World Wide Web. |
|
System requirements: Adobe Acrobat reader. |
| Provenance |
Purchased with the Phippen Library Fund. |
| Subject |
Hospitality industry.
|
|
Hospitality industry. |
| Indexed Term |
Hospitality. |
|
Hotel. |
|
Motel. |
|
Inn. |
|
Resort. |
|
Restaurant. |
|
Food service. |
|
Quick service. |
|
Lodging. |
|
Catering. |
|
Gaming. |
|
Casino. |
|
Tourism. |
| Genre/Form |
Electronic books.
|
| Other Form: |
Print version: 9781952538384 |
| ISBN |
9781952538391 e-book |
|
9781952538384 print |
|
