Table of Contents
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Chapter 1: Travel and Tourism and Hospitality: Services for Those Away...
Chapter 2: The Secret of Quality Service
Chapter 3: Managers Must Manage
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 and Timeshares
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
Chapter 17: Contract Management Companies in Noncommercial Foodservices
Chapter 18: Foodservices in Educational Organizations
Chapter 19: Dietary Services in Healthcare Facilities
Chapter 20: The Business of Business and Industry Foodservices
Chapter 21: Vending and Office Coffee Services
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: Professional Meeting Management
Chapter 28: Exhibition (Trade Show) Management
Chapter 29: Special Events Management
Chapter 30: Planning Your Hospitality Career
Chapter 31: The Job Search: Your First Professional Position
Chapter 32: Your First Professional Position: Celebrate Success
Chapter 33: Entrepreneur or Intrapreneur
Chapter 34: Domestic or Global Hospitality Positions—or Both?
Chapter 35: It's Your Future: Take Charge of It
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