International Hospitality Industry

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.

Bob Brotherton

Part 1 Structure and characteristics; Chapter 1 Hotels, David Litteljohn; Chapter 2 Restaurants, Stephen Ball, Linda Roberts; Chapter 3 Contract foodservice, K. Michael Haywood, Geoff Wilson; Part 2 Issues; Chapter 4 Diversity management, Roy C. Wood; Chapter 5 The impact of information technology, Peter O'Connor, Gabriele Piccoli; Chapter 6 Operational dilemmas, Michael Riley; Chapter 7 Strategic choices in the international hospitality industry, Adee Athiyaman, Frank Go; Chapter 8 Marketing options, Alex Gibson; Chapter 9 International hospitality managers: past, present and future, Judie M. Gannon; Chapter 10 Financial management, Paul Beals; Chapter 11 Themes and prospects, Bob Brotherton;