This memoir by the founder of the Four Seasons Hotels and Resorts is the story of his life and work. The son of immigrants, Sharp grew up working for his father in construction, an experience tha...
E-commerce and Information Technology in the Hospitality and Tourism Industry skillfully illustrates the dramatic impact information technology and e-commerce has on the hospitality and tourism industry. The concepts, ideas and technologies discussed will dramatically improve customer service and marketing communication. The author successfully uses examples and case studies and a thorough explanation of technical jargon to illustrate how travel professionals can capitalize on the use of e-marketing, e-commerce and electronic information distribution. Students and travel professionals will benefit from the extensive list of terms and set of learning objectives contained in each chapter, as well as from information on major resources available on related Web sites. The text details the role the Internet plays in such sectors of the industry as travel agencies, airlines, hotels, cruise lines, bed and breakfasts, online travel stores and more.
We may think of hospitality as merely being polite to guests, but the ancients understood the profound potential hospitality holds for building and transforming lasting relationships-for binding families together, making strangers into friends, even turning enemies into neighbors.
This practical book provides you with the tools you need to cultivate the spiritual power of invitation and welcome in your life. Guided by Rev. Nanette Sawyer, you will discover the qualities of hospitality-receptivity, reverence, and generosity-and how these qualities can significantly deepen your self-understanding as well as your relationships with others and with God. Drawing from sacred texts and spiritual practitioners from all faiths, this book also addresses the major stumbling blocks that prevent you from becoming truly hospitable.
Authors: Jack E. Miller, John R. Walker, Karen Eich Drummond
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity.
For undergraduate-level courses in Hotel, Restaurant, and Institutional Management. Based on the author's extensive experience in the field, this is the first human resources management text to focus exclusively on the complexities of the hospitality industry. It deals comprehensively with the "ins and outs" of all the dimensions of caring and leading required of hospitality industry employees to achieve optimum performance. It explores the most relevant issues and modern approaches to HRM, with a focus on effective methods for building a winning team--the approach necessary to create the exceptional guest experience--the key to success in this highly competitive marketplace.
Authors: Peter D. Nyheim, Francis M. McFadden, Daniel J. Connolly
For undergraduate/graduate-level courses in Hospitality Information Systems, and Fundamentals of Hospitality Systems. Cutting edge in perspective, this is the first text to view Hospitality Information Systems as a source for business growth as well as a cost center. Exceptionally practical in approach, it explores current industry uses, and features case studies, industry interviews, and an interactive web page. Students learn how to develop new business strategies and tools, including database marketing, redefining the product mix, and working within the new developmental structure of service sector organizations.
With an integrated case study approach, this book offers a comprehensive and reader-friendly method for future managers to learn how to recognize and analyze ethical dilemmas—giving them a strong foundation for making decisions based on sound ethical principles. Prepares readers to manage others successfully by helping them understand and posses the social skills necessary to ensure successful ethical interaction.
Throughout the book, an on-going realistic case study of a fictional establishment presents all the possible ethical situations that may come up in the real world. Addresses the behavioral areas that influence the ability to be ethical such as civility, courtesy, problem-solving, diversity, communication, stress management, delegation, time management, and humility.
Presents over 50 situations in segments of the case study for identifying the decision options, stakeholders, and the possible consequences to the stakeholders forthe various decision options, and any of the Ethical Principles for Hospitality Managers that might be violated by these decisions. For those in human resource and hospitality management positions.
Highlights concepts and strategies for the hospitality, tourism and leisure industry for improved service quality management. Provides simple explanations and theoretical principles for concepts and their applications in the industry.
The latest edition of this standard reference for Australian commercial cookery students, as well as those studying vocational courses in schools, reflects the most recent curriculum changes and significant developments in contemporary Australian cuisine. Completely revised and updated, the volume includes many new recipes and a bonus CD-ROM to help address the needs of Australian students more comprehensively.
This is an extremely practical how to design training guide that hospitality managers can apply to your own propertys or facilitys training needs. From determining what the training needs actually are to determining the style and content of the program,you will learn by modeling a training design consultant step-by-step what you need to do to provide effective training for your staff. Many examples of training for various positions are highlighted throughout and may be easily modified for any line position in the hospitality industry.
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