Textbook

Introduction to Management in the Hospitality Industry, 10th Edition

ISBN: 978-0-470-39974-3

Hardcover

752 pages

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Expanded and enhanced discussions of sustainability and corporate responsibility
Discussion of demographics and changes within specific generations with special attention to the effects associated with aging Baby Boomers
Inclusion of new and emerging industry segments
More culinary examples including international culinary programs and an updated profile of the Research Chefs Association
New trends in on-site foodservice including those related to vending
An expanded section on franchising along with considerations of the global marketplace
More examples of the use of technology in both food service and lodging
A greater emphasis upon international travel and the associated effects on tourism along with the introduction of voluntourism
Revised and extended discussions of prominent gaming destinations such as Atlantic City, Mississippi Gulf Coast, and Macau
New focus on electronic resources in the management section, including on-line recruiting
Updated Internet exercises that can facilitate individual learning or group discussion
Addition of emerging perspectives on management and organization