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A profile of the hospitality industry / Betsy Bender Stringam.

By: Stringam, Betsy Bender [author.].
Material type: TextTextSeries: Tourism and hospitality management collection: Publisher: New York, New York (222 East 46th Street, New York, NY 10017) : Business Expert Press, 2021Edition: Second edition.General Notes: Includes bibliographical references (pages 151-170) and index; Available on the Davenport University Library database page in the "e-books Business Expert Press" e-library.Description: 1 online resource (1 PDF (vi, 176 pages)).Content type: text Media type: computer Carrier type: online resourceISBN: 9781952538391.Subject(s): Hospitality industryGenre/Form: Electronic books. DDC classification: 647.9573 Online resources: Access full-text materials at no charge. | Publisher's website.
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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Item type Current library Collection Call number Status Date due Barcode
E-book Davenport Library e-book E-book 647.9573 (Browse shelf(Opens below)) Not For Loan ebk-1743

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

Available on the Davenport University Library database page in the "e-books Business Expert Press" e-library.

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.

Description based on PDF viewed 08/05/2020.

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