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Welcome PART 1 INDUSTRY OVERVIEW    Chapter 1: Travel and Tourism and Hospitality: Services for Those...    Chapter 2: The Secret of Quality Service    Chapter 3: Managers Must Manage PART 2 LODGING OPERATIONS    Chapter 4: Overview: Hotels, Hotels, Hotels!    Chapter 5: Full-Service Hotels    Chapter 6: Limited-Service Hotels    Chapter 7: Extended-Stay Hotels    Chapter 8: Convention Hotels and Conference Centers    Chapter 9: Resorts, Timeshares, and Condo-Hotels PART 3 COMMERCIAL FOODSERVICES OPERATIONS    Chapter 10: Overview: Profit-Making (Commercial) Foodservices    Chapter 11: Food and Beverage Operations in Hotels    Chapter 12: Upscale Restaurants    Chapter 13: Casual-Service (Midscale) Restaurants    Chapter 14: Family-Service Restaurants    Chapter 15: Quick-Service Restaurants    Chapter 16: Off-Site Catering PART 4 NONCOMMERCIAL FOODSERVICES OPERATIONS    Chapter 17: Contract Management Company Foodservices    Chapter 18: Foodservices in Educational Organizations    Chapter 19: Food and Nutrition Services in Healthcare Facilities    Chapter 20: Business and Industry Foodservices    Chapter 21: Vending and Office Coffee Services PART 5 RECREATION AND LEISURE ORGANIZATIONS    Chapter 22: Private Club Management    Chapter 23: Cruise Lines: A Close Look at Resorts on Water    Chapter 24: Casino Entertainment Management    Chapter 25: Sports and Recreational Foodservices: Part of the Leisure...    Chapter 26: Management of Amusement and Theme Parks    Chapter 27: Overview of the Entertainment Industry PART 6 THE MEETINGS BUSINESS    Chapter 28: Professional Meeting Management    Chapter 29: Exhibition (Trade Show) Management    Chapter 30: Special Events Management PART 7 FOCUS ON YOU AND YOUR PROFESSIONAL CAREER    Chapter 31: Planning Your Hospitality Career    Chapter 32: The Job Search: Your First Professional Position    Chapter 33: Your First Professional Position: Celebrate Success    Chapter 34: Entrepreneur or Intrapreneur?    Chapter 35: Domestic or Global Hospitality Positions—or Both?