Introduction to hospitality operations : an indispensable guide to the industry

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Title:

Author:

Jones, Peter, 1951-

ISBN:

9780826460776

Edition:

2nd ed.

Publication Information:

Physical Description:

xiii, 301 pages : illustrations ; 25 cm

General Note:

Previous edition: 1996.

'Originally published 1994 under the title: Management of food service operations. Published as Introduction to food service operations in 2001 by Continuum. This edition published 2002 by Continuum. reprinted 2004 and 2006 by Thomson Learning' --verso t.p.

Subject Term:

Hospitality industry.

Food service management.

Hotel management.

Added Author:

Jones, Peter, 1951-

Copies:

Available:*

Library	Material Type	Item Barcode	Shelf Number	Copy	Status
Searching... 1:VCCT	1:GEN-BOOK	002186539	647.94 JON	1	Searching... Unknown
Searching... 1:VCCT	1:GEN-BOOK	000000283	647.94 JON	2	Searching... Unknown
Searching... 1:VCSD	1:GEN-BOOK	000054904	647.940 INT	1	Searching... Unknown

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Summary

This second edition of the most complete introductory text available examines the whole of the hospitality industry and the ways in which it operates. The first part examines the accommodation industry: hotels of all shapes and sizes, guesthouses, hospital services, residential care, hostels and halls of residence. The second part focuses on the foodservice industry: restaurants, hotel foodservice, licensed trade, fast food, employee feeding, welfare catering, travel catering and social catering. With contributions from a number of experts, this book is invaluable for students on higher education courses.