Introduction to Hospitality - Tapa dura

Reseña del editor

The Sixth Edition of Introduction to Hospitality focuses on hospitality operations while offering a broad, comprehensive foundation of current knowledge about the world's largest industry. Throughout, author John R. Walker invites students to share this industry's unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.

Biografía del autor

"Dr. John R. Walker" is professor and director of the Hotel, Restaurant and Tourism Management Program at the Alliant International University in San Diego, California. John's fifteen years of industry experience includes management training at the Savoy Hotel London. This was followed by terms as food and beverage manager, assistant rooms division manager, catering manager, and general manager with Grand Metropolitan Hotels, Selsdon Park Hotel, Rank Hotels, Inter-Continental Hotels, and the Coral Reef Resort, Barbados, West Indies.

For the past twenty years he has taught at two- and four-year schools in Canada and the United States. In addition to being a hospitality management consultant and text author, he has been published in "The Cornell Hotel Restaurant Administration Quarterly" and "The Hospitality Educators Journal."

John is an editorial advisory board member for "Progress in Tourism and Hospitality Research," published by John Wiley & Sons. John is a past president of the Pacific Chapter of the Council on Hotel, Restaurant, and Institutional Education (CHRIE). He is a certified hotel administrator and a certified Foodservice Management Professional (FMP).