Management in the Hotel and Catering Industry Book

An introductory text on management which attempts to show the immediate applications of principles and techniques in the specialized context of the hotel and catering industry. It is written specially for students taking the TEC Diploma and Higher Diploma courses and those on degree courses in hotel and catering. The topics covered include management, objectives and objective setting, planning, organization, co-ordination and communication, control, purchasing and materials management, work study, decision making. The first six chapters concentrate on the theoretical aspects of management: its nature, development and the environments within which it operates. The authors then consider objectives and objective setting on both a corporate and individual level; planning and the consequent development of the organization and the need for good internal communications, co-ordination and control. The last four chapters focus on the day to day management concern of establishing and maintaining control of the enterprise's activities - controlling the operation and costs of purchasing and materials usage, increasing productivity and the setting up of rational bases on which to make decisions.Read More