Study Guide to accompany Introduction to Management in the Hospitality Industry, 10e

Clayton W. Barrows is Associate Professor at the School of Hotel, Restaurant & Tourism Administration at the University of New Orleans in Louisiana. Tom Powers, widely recognized for his pioneering work in hospitality education, is Professor Emeritus at the School of Hotel and Food Administration at the University of Guelph in Ontario, Canada. Dennis Reynolds is the Ivar B. Haglund Endowed Chair in Hospitality Business Management at Washington State University. Previously, he was the J. Thomas Clark Professor of Entrepreneurship and Personal Enterprise at Cornell University's School of Hotel Administration.

Chapter 1: The Hospitality Industry and You Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry Chapter 3: The Restaurant Business Chapter 4: Restaurant Operations Chapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise? Chapter 6: Competitive Forces in Food Service Chapter 7: On-Site Food Service Chapter 8: Issues Facing Food Service Chapter 9: Lodging: Meeting Guest Needs Chapter 10: Hotel and Lodging Operations Chapter 11: Forces Shaping the Hotel Business Chapter 12: Competition in the Lodging Business Chapter 13: Tourism: Front and Center Chapter 14: Destinations: Tourism Generators Chapter 15: Management: A New Way of Thinking Chapter 16: Planning in Hospitality Management Chapter 17: Organizing in Hospitality Management Chapter 18: Staffing: Human-Resources Management in Hospitality Management Chapter 19: Control in Hospitality Management Chapter 20: Leadership and Directing in Hospitality Management Chapter 21: The Role of Service in the Hospitality Industry