The SAGE Handbook of Hospitality Management

Roy C Wood, Bob Brotherton

SAGE, Jun 5, 2008 - Business & Economics - 576 pages

At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include:

• The nature of hospitality and hospitality management

• The relationship of hospitality management to tourism, leisure and education provision

• The current state of development of the international hospitality business

• The core activities of food, beverage and accommodation management

• Research strategies in hospitality management

• Innovation and entrepreneurship trends

• The role of information technology

The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis.

Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India

Contents

• Editorial Introduction: 1
• PART ONE Key Themes in Hospitality Management: 35
• 1 The Nature and Meanings of Hospitality: 37
• 2 The Structure and Nature of the International Hospitality Industry: 62
• 3 The InterRelationships between Leisure Recreation Tourism and Hospitality: 90
• 4 Women in Hospitality: 107
• An Alternative Agenda: 129
• 6 Hospitality Management Education: 146
• PART TWO Generic Management Functions in the Hospitality Industry: 163
• Strategic Management in the Hospitality Industry: 165
• Operations Management in the Hospitality Industry: 192
• 9 Innovation and Entrepreneurship in the Hospitality Industry: 213
• Themes and Issues: 228
• 11 Organization Studies and Hospitality Management: 257
• 12 Human Resource Management in the Hospitality Industry: 273
• 13 Marketing and Consumer Behavior in Hospitality: 302
• 14 Service Quality and Hospitality Organizations: 316
• 15 Information Technology Strategy in the Hospitality Industry: 331
• PART THREE Specialized Management Functions in the Hospitality Industry: 359
• 16 Hotel Real Estate Finance and Investments: 361
• 17 Accommodation and Facilities Management: 383
• Meetings Incentives Conventions and Exhibitions: 400
• 19 Food and Beverage Management: 421
• 20 Food Production and Service Systems Theory: 443
• 21 Licensed Retail Management: 460
• 22 Flight Catering Management: 484
• 23 Resort Management: 503
• 24 Event Design and Management: 518
• Index: 541

About the author

Dr Roy C Wood FHEA, FIH, Hon. FCHME, has enjoyed a varied career in hospitality education and training. Amongst the positions he has held are: Professor of Hospitality Management at The Scottish Hotel School, University of Strathclyde, Glasgow; Principal and Managing Director of IMI Institute of Hotel and Tourism Management in Luzern, Switzerland, a private university college; Dean of the Oberoi Hotels Centre of Learning and Development (responsible for both the corporate management training centre and the corporate apprenticeship programme); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company in Bahrain. Since February 2010 Roy Wood has been Professor in International Hospitality Management at NHTV Breda University of Applied Sciences, The Netherlands. Dr Wood is the author, co-author, editor or co-editor of 15 books and over 60 research papers in refereed journals as well as numerous other publications. His first book, Working in Hotels and Catering (Routledge, 1992; second edition 1997) remains a major reference point for the study of employment in the hospitality industry. He co-edited, with Dr Robert Brotherton, The Sage Handbook of Hospitality Management (2008) the current definitive reference work in the hospitality field, and was editor of Key Concepts in Hospitality Management (2013) also published by Sage.

Bibliographic information

• Title: The SAGE Handbook of Hospitality Management
• Editors: Roy C Wood, Bob Brotherton
• Edition: unabridged
• Publisher: SAGE, 2008
• ISBN: 1446206424, 9781446206423
• Length: 576 pages
• Subjects: Business & Economics / Industries / Hospitality, Travel & Tourism; Business & Economics / Management; Social Science / Sociology / General