The SAGE Handbook of Hospitality Management

1. Auflage 2008
ISBN: 978-1-4129-0025-6
Verlag: SAGE Publications Ltd

Buch, Englisch, 576 Seiten, Format (B × H): 175 mm x 250 mm, Gewicht: 1160 g

At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world's leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India

Autoren/Hrsg.

Brundrett, Mark

Wood, Roy C

Brotherton, Bob

Fachgebiete

• Wirtschaftswissenschaften Betriebswirtschaft Management
• Wirtschaftswissenschaften Wirtschaftswissenschaften Literatur für Manager
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie

Inhaltsverzeichnis

Editorial Introduction - Bob Brotherton & Roy C Wood
1 The nature and meanings of 'hospitality' - Bob Brotherton & Roy C Wood
2 The structure and nature of the international hospitality industry - Larry Yu
3 The inter-relationships between leisure, recreation, tourism and hospitality - Robert Christie Mill
4 Women in hospitality - Judi Brownell and Kate Walsh
5 A critique of hospitality research and its advicacy of multi- and interdisciplinary approaches: an alternative agenda - Michael Riley
6 Hospitality management education - Clayton W Barrows and Novie Johan
7 From the top down: strategic management in the hospitality industry - Eliza Ching-Yick Tse & Giri Jogaratnam
8 From the bottom up: operations management in the hospitality industry - Peter Jones & Andrew Lockwood
9 Innovation and Entrepreneurship in the Hospitality Industry - Cathy Enz & Jeffrey Harrison
10 Financial management in the hospitality industry: themes and issues - Helen Atkinson % Tracy Jones
11 Organization Studies and Hospitality Management - Yvonne Guerier
12 Human resource management in the hospitality industry - Julia Christensen Hughes
13 Marketing and consumer behaviour in hospitality - John Bowen
14 Service quality and hospitality organizations - Yuksel Ekinci
15 Information Technology Strategy in the Hospitality Industry - Dan Connolly & Mark Haley
Hotel real estate finance and investments - Paul Beals
17 Accommodation and Facilities Management - Arnaud J M Frapin-Beaugé & Constantinos Verginis & Roy C Wood
18 The MICE industry: meetings, incentives, conventions and exhibitions - Udo A Schlentrich
19 Food and beverage management - Clayton W Barrows
20 Food production and service systems theory - Roy C Wood
21 Licensed Retail Management - Conrad Lashley
22 Flight Catering - Peter Jones
23 Resort management - Robert Christie Mill
24 Event Management - Donald Getz

Über Autor(innen)

Wood, Roy C
Dr Roy C Wood FHEA, FIH, Hon. FCHME, has enjoyed a varied career in hospitality education and training. Amongst the positions he has held are: Professor of Hospitality Management at The Scottish Hotel School, University of Strathclyde, Glasgow; Principal and Managing Director of IMI Institute of Hotel and Tourism Management in Luzern, Switzerland, a private university college; Dean of the Oberoi Hotels Centre of Learning and Development (responsible for both the corporate management training centre and the corporate apprenticeship programme); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company in Bahrain. Since February 2010 Roy Wood has been Professor in International Hospitality Management at NHTV Breda University of Applied Sciences, The Netherlands.

Dr Wood is the author, co-author, editor or co-editor of 15 books and over 60 research papers in refereed journals as well as numerous other publications. His first book, Working in Hotels and Catering (Routledge, 1992; second edition 1997) remains a major reference point for the study of employment in the hospitality industry. He co-edited, with Dr Robert Brotherton, The Sage Handbook of Hospitality Management (2008) the current definitive reference work in the hospitality field, and was editor of Key Concepts in Hospitality Management (2013) also published by Sage.