International Hospitality Industry: Structure, Characteristics

Description: With contributions from leading figures in the field, 'The International Hospitality Industry' looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field. Contributions are from experts around the world (USA, France, Holland, Australia, Canada, Switzerland, Ireland and the UK). Matching the issues to the sectors, it covers up-to-date case studies and examples to highlight and illustrate. Review: 'The International Hospitality Industry is an essential text, appealing to a wide readership from industry professionals to first year students of hotel and catering subjects of hotel and catering subjects at all levels.' - Abbie Hanks, AHCIMA '...both interesting and topical, discussing the impact of internationalisation has had and is having on the hospitality industry as a whole and, more specifically, individual businesses. Throughout the text an excellent range of examples are given.' - International Journal of Hospitality Management Table of Contents: Part one: Structure and characteristics - An overview (Bob Brotherton); Hotels (David Littlejohn); Restaurants (Stephen Ball and Linda Roberts), Contract foodservice (Michael Haywood); Cruise ships (Erwin Losekoort and Alastair Morrison); Part two: Issues - An overview (Bob Brotherton); Managing Diversity (Roy Wood); The impact of information technology (Peter O'Connor and Gabriele Piccoili); Operational dilemmas (Mike Riley); Strategic choices (Frank Go and Adee Athiyaman); Marketing options (Alex Gibson); Developing international managers (Judy Gannon); Finance (Paul Beals and Francis Kwansa); Conclusions: Themes and prospects.