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Overview

This first-of-its kind text is written specifically for students preparing to enter the hospitality industry. It provides comprehensive coverage of service and image fundamentals and their application in hotel and restaurant management and service. Every nuance of the hospitality industry is discussed in depth, from appearance, grooming, and uniforms to body language, customer relations, and business etiquette. Separate chapters on universal standards and cross-cultural communication prepare students to deal with guests of varied backgrounds with ease. "Self-Assessment Checklists" help students gauge their own readiness in making that critical first impression. This effective training resource will arm students with the knowledge they need to succeed in the hospitality industry.

  • "Self-Assessment Checklists" allow students to gauge their personal readiness
  • new photographs and illustrations reinforce important ideas
  • logical, concise format is easy to follow
  • chapter objectives and review questions keep users "on track"
  • case studies personalize information
  • new glossary provides reference to key terms
Chapter 1: First Impressions in Hospitality. Chapter 2: Professional Dress for Men and Women. Chapter 3: Professional Dress for Men in Hospitality. Chapter 4: Professional Dress for Women in Hospitality. Chapter 5: Casual Days in Hospitality? Chapter 6: Universal Standards. Chapter 7: Wearing Your Uniform with Class. Chapter 8: Hospitality: What You Say, What You Do. Chapter 9: Business Etiquette: Charming the Bottom Line. Chapter 10: The Art of Selecting Uniforms. Chapter 11: Putting It All Together. Glossary. Appendix A: Self-Assessment Checklist - How's My Image? Appendix B: Additional Resources and Readings. Index.

Textbook Only Options

Traditional eBook and Print Options

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  • ISBN-10: 0766815846
  • ISBN-13: 9780766815841
  • Bookstore Wholesale Price $122.50
  • RETAIL $162.95

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR INSTRUCTORS

Front Office Operations & Management

ISBN: 9780766823433
For Hotel Management courses, and internships, this text introduces concepts of organization, communication, ethics and policy within a hotel. The primary focus is the front office, housekeeping, reservations and night audit departments. Other departments are discussed to provide and understanding of how these departments relate to the front office and how they operate to enhance the guest experience. An introduction of basic analyses, techniques and trends both in policy and technology are reviewed as they relate to management and the guest. The text gives students a “real world” understanding of the hotel industry balancing its past, present and future. This text portrays the nature and operation of hotels as they exist today. It reveals the inner workings of a hotel in a way that both promotes learning and interest for the students, preparing them for what to expect in the current and future hotel market. The Property Management System has dramatically changed hotel operations, therefore extensive time has been devoted to covering this technology. Additional chapters feature analysis of the physical makeup of hotels, yield management, and operational techniques. Performance measurements and analysis of what makes a truly successful hotel are discussed in detail. Finally, because hotel management is and will always be about people, chapters are devoted to both the hotel guest and hotel employee. The arrival chronology is discussed from arrival to departure.

Instructor's Manual

ISBN: 9780766823440

FOR STUDENTS

Front Office Operations & Management

ISBN: 9780766823433
If you need to know about the nature and operation of hotels as they exist today, this new book is for you. You will learn about the inner workings of a hotel, preparing readers for what to expect in the current and future hotel market. The primary focus is the front office, housekeeping, reservations and night audit departments. Other departments are discussed to provide and understanding of how these departments relate to the front office and how they operate to enhance the guest experience. An introduction of basic analyses, techniques and trends both in policy and technology are reviewed as they relate to management and the guest. The book gives newer managers, meeting planners, and others a "real world" understanding of the hotel industry balancing its past, present and future. New technologies such as the Property Management System have dramatically changed hotel operations; therefore, extensive time has been devoted to covering this technology. Additional chapters feature analysis of the physical makeup of hotels, yield management, and operational techniques. Performance measurements and analysis of what makes a truly successful hotel are discussed in detail. Finally, because hotel management is and will always be about people, chapters are devoted to both the hotel guest and hotel employee. The arrival chronology is discussed from arrival to departure.