Hospitality Management A Capstone Course

For senior-seminar courses in 2-year and 4-year hospitality institutions and vocational schools; also appropriate for a first-semester course in hospitality master's programs, as well as a reference tool for industry professionals. This unique text helps students prepare for the hotel and restaurant operational tasks they'll need when first hired in the industry. Both student and instructor-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality curriculum. It challenges students' competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology.Extensive coverage of operational and managerial hospitality topics.~Gives students the opportunity to refine skills prior to graduation. Gives instructors a textbook that covers all requirements needed to teach a capstone course.An excellent reference tool-Provides a comprehensive compilation of the hospitality management profession, including an excellent glossary of key terms.~Gives students, instructors, and hospitality professionals quick reference for basic concepts in the field.A compendium of hospitality issues at a glance.~Gives students 15 topics pertaining to food, beverage, and lodging operations and management.Thorough in breadth and depth-Provides a book unique in the field.~Challenges students to solve operational and managerial situations and cases.Excellent pedagogy-Offers six operational situations and managerial cases that take place in restaurants, hotels, and resorts among managers in different positions. An Instructor's Manual provides a detailed discussion and answer for each case.~Gives both students and instructors valuable course support.