Hospitality & Culinary: Hospitality

Exploring the Hospitality Industryoffers broad coverage of the hospitality industry all in an easy-to-read, conversational style that is less theoretical and more industry relevant than other books. It focuses not just on restaurants and hotels but on new growth areas such as event management, meeting planning, cruising, theme parks, attractions and entertainment. Each chapter features case studies, industry practitioners and corporate profiles that emphasize the real-world issues that make up this field.  

Professional foodservice managers are faced with a wide array of challenges on a daily basis. Controlling costs, setting budgets, and pricing goods are essential for success in any hospitality or culinary business. Food and Beverage Cost Control provides the tools required to maintain sales and cost histories, develop systems for monitoring current activities, and forecast future costs.

This new second edition of 'Managing People' provides a practical approach to applying up-to-the-minute management techniques, and is a vital source of information for professionals in the hotel and catering industry responsible for personnel and training. Riley explores how aspects such as labour cost, utilization, labour market behaviour and pay are inseparable from the skills of people management. In the new edition he extends his ideas on productivity so as to encompass its relationship with functional flexibility. In a similar manner, thinking about motivating people is extended to include modern ideas about commitment. We all loosely refer to peoples' attitude but here he shows the complexity that lies behind them. It is especially of relevance for managers with responsibility for personnel and training, and degree-level students will also find its non-prescriptive, user-friendly approach helpful. Michael Riley has extensive experience in the hotel and tourism industry and communicates in a way that reflects that experience.