First, we’ll look at how different segments
of the industry are adjusting to somewhat
flat financial circumstances, highlight some
concerns to watch out for, and share what
some segments are doing to capitalize on
what does seem to be working. Then, we’ll explore the rich expanse of food
and menu trends, as restaurant owners,
foodies, and chefs continue to embrace
international flavors alongside both healthy
and indulgent choices. And lastly, we’ll look at some operational
challenges facing restaurants as consumers
continue to focus more on eating at home,
just as food prices remain low. Transcending
this new level of consumer behavior is going
to be critical for establishments of all types
to break through and increase their traffic in
2018. Ready to explore everything 2018 has in
store for the restaurant industry?
The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students’ learning and understanding. It is a key resource for all future hospitality managers.
Human Resource Management in the Hospitality Industry: an introductory guide, is fully updated with new legal information, data, statistics and examples, and includes brand new material on multi unit operations and management.
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.
Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 4th Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation