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Author: Roy C Wood
Publisher: Taylor & Francis
ISBN: 1136110763
Category : Social Science
Languages : en
Pages : 118
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Book Description
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Author: Roy C Wood
Publisher: Taylor & Francis
ISBN: 1136110763
Category : Social Science
Languages : en
Pages : 118
Get Book Here
Book Description
First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Author: Roy C. Wood
Publisher: Taylor & Francis
ISBN: 9780415047838
Category : Business & Economics
Languages : en
Pages : 184
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Book Description
Author: Wendy Taylor
Publisher:
ISBN: 9781740707619
Category : Hospitality industry
Languages : en
Pages : 32
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Book Description
Author: David Foskett
Publisher: Hachette UK
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058
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Book Description
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.
Author: Micah Solomon
Publisher: SelectBooks, Inc.
ISBN: 159079379X
Category : Business & Economics
Languages : en
Pages : 191
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Book Description
Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”
Author: Kaye Sung Chon
Publisher: Routledge
ISBN: 1136379282
Category : Business & Economics
Languages : en
Pages : 303
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Book Description
Help students succeed now and in the future in any aspect of the hospitality field! Hospitality Management Education focuses on the academic aspect of hospitality--the mechanisms of hospitality education programs, their missions, their constituents, and the outcomes of their efforts. This book examines why people study hospitality management, the vast opportunities the field offers, and ways to best prepare students for a career in the industry or in academia. Within Hospitality Management Education, you'll find exhibits, figures, tables, and insight into innovative practice methods that will strengthen your skills as an educator and contributor to the growing success of this discipline. Containing research and first-hand accounts, Hospitality Management Education offers you insight into qualities and strategies that make educators or employees effective and successful in the industry. You'll find useful information to help you better prepare students and enhance your teaching skills, such as: understanding the history and advances of hospitality management education during the past 75 years stressing the difference between the hospitality industry and other industries to help prospective hospitality students understand the unique rigors of hospitality examining degree programs in the United Kingdom, Australia, and the United States to identify common global teaching trends, differences, and program outcomes enhancing student learning and education programs by linking academic hospitality programs to industry through internships, involvement with industry associations, and advisory councils assuring quality in academic programs through accreditation, certification, outside peer reviews, outside reviews by the industry, and administrative reviews of the faculty preparing for a professional academic career through strategic career planning, networking, and targeting hospitality programs Hospitality Management Education discusses educational trends as a whole over the past decade to give you insight into future directions of hospitality such as increased specialization, growing numbers of faculty, more funding, and increased academic focus on research and scholarship. In this valuable volume, you'll find methods and suggestions that will make you a more knowledgeable and effective educator!
Author: Jennifer Bobrow Burns
Publisher: Infobase Publishing
ISBN: 0816077312
Category : Hospitality industry
Languages : en
Pages : 315
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Book Description
Whether you want to spend your days outside leading tours or in the kitchen preparing delicious meals for customers, the travel and hospitality industries offer a diverse array of career opportunities.
Author: Institute of Leadership & Management
Publisher: Routledge
ISBN: 1136382259
Category : Business & Economics
Languages : en
Pages : 126
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Book Description
With forty well structured and easy to follow topics to choose from, each workbook has a wide range of case studies, questions and activities to meet both an individual or organization's training needs. Whether studying for an ILM qualification or looking to enhance the skills of your employees, Super Series provides essential solutions, frameworks and techniques to support management and leadership development.
Author: Murray Morgan
Publisher: University of Washington Press
ISBN: 0295743506
Category : History
Languages : en
Pages : 361
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Book Description
Skid Road tells the story of Seattle “from the bottom up,” offering an informal and engaging portrait of the Emerald City’s first century, as seen through the lives of some of its most colorful citizens. With his trademark combination of deep local knowledge, precision, and wit, Murray Morgan traces the city’s history from its earliest days as a hacked-from-the-wilderness timber town, touching on local tribes, settlers, the lumber and railroad industries, the great fire of 1889, the Alaska gold rush, flourishing dens of vice, the 1919 general strike, the 1962 World’s Fair, and the stuttering growth of the 1970s and ’80s. Through it all, Morgan shows us that Seattle’s one constant is change and that its penchant for reinvention has always been fueled by creative, if sometimes unorthodox, residents. With a new introduction by Pulitzer Prize-winning book critic Mary Ann Gwinn, this redesigned edition of Murray Morgan’s classic work is a must for those interested in how Seattle got to where it is today.
Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages : 996
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Book Description
