Author: Johnny Sue Reynolds, Ph.D. and Dorothy Chase

Hospitality Services introduces students to the five segments of the hospitality industry—food and beverage, lodging, travel, tourism, and recreation. The business aspects of these areas are covered, including hospitality management, human resources, accounting, sales, and marketing. Additionally, the roles, responsibilities, and required skills of individuals choosing hospitality as a career path are included.

Table of Contents

Abbreviated Contents

Hospitality Services, 4th Edition

• Front Matter
• Unit 1 Welcome to Hospitality
• • 1 - The World of Hospitality
  • 2 - Service: The Heart of Hospitality
  • 3 - Hospitality Past, Present, and Future
• Unit 2 The Foodservice Industry
• • 4 - The World of Food and Beverages
  • 5 - Food Preparation and Service
  • 6 - Front- and Back-of-the-House
  • 7 - Hotel Food and Services
  • 8 - Purchasing and Receiving
  • 9 - Food Safety and Sanitation
• Unit 3 The Lodging Industry
• • 10 - The World of Lodging
  • 11 - Front Office
  • 12 - Housekeeping
  • 13 - Security
  • 14 - Engineering
• Unit 4 Travel, Tourism, and Recreation
• • 15 - Travel
  • 16 - Tourism
  • 17 - Recreation
• Unit 5 The Business of Hospitality
• • 18 - Business Basics
  • 19 - Hospitality Management
  • 20 - Human Resources
  • 21 - Marketing and Sales
  • 22 - Accounting
  • 23 - Workplace Safety and Emergencies
  • 24 - Legal and Ethical Considerations
• Unit 6 Careers
• • 25 - Your Career in Hospitality
  • 26 - Skills for Success
  • 27 - Starting a Business
• Appendix A: Standard Time Zones of the World
• Appendix B: Map of the Caribbean Sea
• Glossary
• Index