Introduction to the Hospitality Industry
The Lodging and Food Service Industry, Sixth Edition #100
This course is essential for new industry employees and for those who don’t have broad-based industry experience. This course helps you understand the hospitality industry as a whole and see how all departments work together. Both lodging and food service are explored. Perspectives from leading hospitality professionals into the issues and challenges facing the hospitality industry today add an important dimension to this course. You’ll also learn about the many career opportunities available in the industry.
ISBN 978-86612-270-2 © 2005; Softbound
Hospitality Today: An Introduction, Sixth Edition #103
ISBN 978-0-86612-294-8 © 2007; Hardbound
Tourism and the Hospitality Industry #321
Learn about the broad range of factors that influence and affect tourism. Topics include research and marketing methods. If your property depends heavily on tourism, this course will provide you will valuable insights. You’ll learn how business people, government officials, and travelers shape global tourism, and take a social science perspective on tourism and the travel industry. This introductory course is recommended for students who already have hospitality industry experience.
ISBN 978-86612-123-1 © 1991; Softbound
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Sales and Marketing
Marketing in the Hospitality Industry, Fourth Edition #270
This course takes a practical perspective in introducing you to the marketing of hotel, restaurants, and clubs. Topics include market segmentation, marketing research, sales, advertising, public relations, promotions, packaging, pricing strategies, revenue maximization, and travel purchasing systems. Tips, checklists, industry forms, do’s and don’ts, and useful ideas from industry practitioners offer practical tools you can implement on the job.
ISBN 978-86612-254-2 © 2003; Softbound
Marketing of Hospitality Services #370
Learn how to use proven marketing techniques to improve business. Discover how to identify and reach the customers you want by using marketing tactics specific to hospitality services. Topics include entrepreneurship, creativity, service gaps, moments of truth, and a discussion of guests of the future. Case studies, Internet resources, and interviews with hospitality professionals provide valuable information for marketing success.
ISBN 978-86612-157-6 © 1999; Softbound
Hospitality Sales and Marketing, Fourth Edition #472
Discover how to build a top-flight sales team with creative, successful sales and marketing programs that really work. You’ll learn new ways to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals give tips on marketing strategies that work, while “Marketing in Action” sidebars show how concepts presented in the course are applied in the industry today.
ISBN 978-86612-253-5 © 2003; Softbound
Convention Management and Services, Seventh Edition #478
Increase your property’s convention and meeting business through improved marketing and better service. You will learn how to address meeting planners’ needs and concerns confidently, creatively, and effectively. You’ll also learn important strategies for servicing groups during their stay. You’ll learn how to reach and promote to key group decision makers, how to increase your property’s market share of the convention market, and how to follow up after the event is over.
ISBN 978-0-86612-280-1 © 2006 Softbound
Fundamentals of Destination Management and Marketing #323
Published under the sponsorship of the International Association of Convention and Visitor Bureaus (IACVB) as an indispensable resource for travel professionals and a learning tool for students, this textbook is the first comprehensive guide covering basic functions of the contemporary convention and visitors bureau. The contributors to this textbook are internationally recognized experts, offering professional insights into key issues related to destination management and marketing. Students will learn how destination management organizations depend on intertwined relationships involving hosts and guests, and suppliers and consumers, as well as complex networks of residents, government officials, and CVB leaders and employees. Global in scope, the book also features case studies from outside the United States.
ISBN 978-86612-266-5 © 2005, Softbound
Hospitality and Tourism Marketing #372
This new textbook focuses on the strategic dimensions of contemporary hospitality and tourism marketing management. Systems thinking is applied throughout. Concrete examples of hospitality and tourism marketing illustrate the practical applications of theoretical marketing concepts. The book also features guidelines for developing effective hospitality and tourism marketing strategies and programs.
ISBN 978-86612-269-6 © 2006, Softbound
Convention Sales and Services #
The seventh edition of this respected textbook has been revised and expanded to provide the latest in group meetings trends and practices, including the increasing use of computer technology to organize sales offices, build customer relationships, and more effectively communicate details for meetings and events. Throughout the text, successful convention properties share their marketing strategies and examples of promotional materials. Students receive a comprehensive look at conventions and meetings marketing and learn how to successfully sell to groups and how to service their business after the sale.
ISBN 978-0-9620710-5-8 ©2006 Softbound
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Food and Beverage
Management of Food and Beverage Operations, Fourth Edition #241
Get the foundation you need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. You’ll learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximizing service, productivity, and technology.
ISBN 978-86612-268-9 © 2005; Softbound
Food Safety: Managing the HACCP Process #245
This NEW textbook presents the Hazard Analysis Critical Control Point (HACCP) method of food safety in a systematic, understandable format ideal for both staff training and classroom teaching. Clearly defined terms, detailed lists of food safety responsibilities, and checklists for all control points show students how to apply the concepts in the textbook to an actual food service operation.
Students will learn:
- Vital food safety information for a broad spectrum of food service situations, including lodging limited service breakfast bars, banquet and buffet service, off-premises catering, room service, and mobile food service, as well as restaurants
- The most up-to-date food safety standards as reflected by the 2004 update of the 2001 U.S. FDA Food Code
- The latest information on food safety risks, foodborne illnesses, food spoilage, and food preservation
- The importance of facilities and equipment cleaning and maintenance within an overall food safety program
ISBN 978-86612-263-4 © 2005, Softbound
Managing Service in Food and Beverage Operations, Third edition #349
Service is the key to guest satisfaction. This course shows you how to plan for and successfully manage different types of food and beverage operations, including coffee shops, dining rooms, room service, banquets, on-site food service venues, and more. You’ll gain management know-how, planning skills, and hands-on techniques for consistently delivering quality service in every type of operation. Case studies by industry experts encourage you to think critically about situations you may face on the job.
ISBN 978-86612-267-2 © 2005; Softbound
Managing Bar and Beverage Operations #448
This course is a must for anyone involved with alcohol service. It includes everything you need to know to profitably manage your establishment, from planning and marketing to understanding legal issues related to alcohol service. Topics include control systems, hiring and training, responsible alcohol service, and essential information on a wide range of beverage products. You’ll also learn the importance of product knowledge to successful bar and beverage operations management.
ISBN 978-86612-113-2 © 1991; Softbound
Planning and Control for Food and Beverage Operations, Sixth Edition #464
Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New web site exhibits make this a cutting-edge resource for future food and beverage professionals.
Students will learn to:
- Exceed expected profit levels through effective budgeting and staffing
- Maximize revenue with cost-volume-profit analysis
- Consistently meet sales income standards
- Satisfy guests' demands for value and quality
ISBN 978-86612-262-7 © 2004; Softbound
Managing Beverage Service #346
This unique textbook prepares students to handle the challenges of managing beverage service in a hospitality environment. This industry-focused textbook includes preparation for the Educational Institute's CARE (Controlling Alcohol Risks Effectively) exam, and those who pass the exam will receive the CARE certificate and proof of training. Students will also be able to waive the knowledge portion of EI's hospitality skills certification exams for bartenders or beverage servers after completing this course, providing them with a jump-start to earning an industry credential at the beginning of their hospitality career.
Students will learn:
- Duties and responsibilities of bartenders and beverage servers
- Essentials of responsible alcohol service
- Product knowledge of beer, spirits, and wines, including types, production, storage and handling, serving, and tasting
ISBN 978-86612-260-3 © 2004, Softbound
Purchasing for Food Service Operations #446
This NEW textbook teaches the latest thinking in purchasing, guided by a review committee of food purchasing professionals from restaurants, hotels, and on-site/managed services organizations. The book focuses on value-added purchasing strategies and techniques that go beyond a basic product specification approach. Readers will learn how the purchasing control point is a vital element in the food distribution chain from the source and manufacturers to the guest at the table. It covers the latest in e-purchasing, addresses trends in purchasing and product, and features vital information on security, food safety, and ethics from both the distributor’s and operator’s perspectives.
ISBN 978-0-86612-288-7 © 2007, 16 chapters, Softbound
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Human Resources
Training and Development for the Hospitality Industry #354
Training is the key to keeping pace with the industry’s changing demands. Learn how to develop, conduct, and evaluate one-on-one and group training that will reduce turnover, improve job performance, and help your organization attain its goals. You’ll discover why training is an important investment for your property, how to train various levels of employees, and how to implement effective instructional design techniques and processes.
ISBN 978-86612-224-9 © 2002, Softbound
Managing Hospitality Human Resources, Fourth Edition #357
Hospitality is a people industry, and this textbook will teach students how to manage the important human resources who provide services within a hospitality operation. They'll learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.
Revisions to this edition include:
- New trends and approaches to performance appraisals
- New section on orientation programs for effectively welcoming new employees
- New section contrasting Maslow's hierarchy of needs and Alderfer's ERG theory
- Updated demographic information on hospitality industry employees
- Updated information on union elections, new Labor Relations Board rules, and interpretations on unions
ISBN 978-0-86612-287-0 © 2006; Softbound
International Human Resource Management in the Hospitality Industry #358
This course presents an overview of the diversity of the global hospitality industry. Contributing authors offer informed perspectives on human resources issues in 20 countries, representing North America, Europe, Asia, and Africa. Topics include labor market issues, legal and political environments, societal work values, and corporate cultures. This course is ideal for international students, expatriate managers, or anyone working for a hospitality organization with properties throughout the world.
ISBN 978-86612-220-7 © 2000; Softbound
Supervision in the Hospitality Industry, Fourth Edition #250
Help aspiring hospitality supervisors hit the ground running with the skills they’ll learn in this book. They will be prepared to juggle with expectations of management, guests, employees, and governmental agencies. New case studies help students practice solving problems they may face on the job. This textbook also provides resources to help students create a professional development plan for their hospitality career.
ISBN 978-0-86612-295-5 © 2007, 14 chapters, Softbound
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Finance and Accounting
Hospitality Industry Financial Accounting, Third Edition #260
This course is a comprehensive introduction to hospitality accounting. You’ll learn about the responsibilities of a hotel’s accounting department, advantages and drawbacks of various types of statements and reports, the role of inventory in calculating profit, and more. You do not need any prior accounting experience to take this course. It is more intensive than course 261, and covers more material. Many of the content areas presented in this course can be founded in courses 261 and 362. This course may be used as a prerequisite for course 462.
ISBN 978-0-86612-284-9 © 2006; Softbound
Basic Hotel and Restaurant Accounting, Sixth Edition #261
This is EI’s most basic, introductory accounting course. You need no prior accounting experience to take this course. This course will help you develop a basic understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. You’ll learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. This course is recommended as a prerequisite for course 362.
ISBN 978-0-86612-283-2 © 2006; Softbound
Accounting for Club Operations #366
As its name suggests, this accounting course focuses on the unique issues involved in accounting for a private club. Topics include financial statements, operations budgeting, capital budgeting, taxes, and technology issues. Take this course only if you work in a private club or plan to work in a club at some point in your hospitality career.
ISBN 978-86612-190-3 © 2001; Softbound
Hospitality Industry Managerial Accounting, Sixth Edition #462
This textbook includes everything students will need to gain a clear understanding of managerial accounting in a hospitality setting. The contents have been updated to reflect the latest edition of the Uniform System of Accounts for the Lodging Industry. Chapters reflect new tax laws and the impact of the Sarbanes-Oxley Act, as well as the results of new survey research on updated practices in capital budgeting and leasing. Samples of actual statements and forms from hospitality organizations and new practice problems in every chapter give students valuable hands-on experience.
ISBN 978-0-86612-289-4 © 2006, 15 chapters, Softbound
Accounting for Hospitality Managers. Fifth Edition #362
This managerial accounting textbook will help readers understand and apply hospitality departmental accounting at the supervisory and managerial levels. Revisions to this edition include:
- Three new chapters—on cash management and planning, casino accounting, and assorted accounting topics
- New hospitality managerial accounting case studies and Internet reference sites in each chapter
- Updated content that reflects the tenth revised edition of the Uniform System of Accounting for the Lodging Industry.
- Comprehensive coverage of the Sarbanes-Oxley Act, including the role of the SEC
- Discussion of Fair Value Accounting, required in 2007 for all publicly-held corporations
- Updated exhibits that reflect computerization and today’s technology.
Remember to order the Accounting for Hospitality Managers Workbook (00362WKB05ENGE) and Solutions Manual (00362IGG05ENGE). These companions to Accounting for Hospitality Managers are full of practice problems that help students apply concepts to problems similar to those they will face on the job.
ISBN 978-0-86612-297-9 © 2007, 20 chapters, Softbound
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General Management
Leadership and Management in the Hospitality Industry, Second Edition #304
Why just manage when you can lead? This course explores quality and leadership issues in today’s hospitality industry, including power and empowerment, communication, goal setting, high performance teams, diversity, managing organizational change, and strategic career planning. You’ll learn why traditional management theories don’t fit today’s industry, and how a company’s service strategy relates to guests’ perceptions of value.
ISBN 978-86612-223-8 © 2002; Softbound
Contemporary Club Management, Second Edition #313
This course is your introduction to the unique world of private club management. From “crunching the numbers” to providing impeccable service, this course explores the issues that today’s club managers face every day. Loaded with case studies, interviews with club managers, and sample forms and contracts, this course offers a wealth of specialized information.
ISBN 978-0-86612-286-3 © 2007, 16 chapters, Softbound
Understanding Hospitality Law, Fourth Edition #391
Legal issues that can affect your property are numerous, and ignorance of the law is no excuse. This course explores laws and regulations affecting the U.S. hospitality industry with many examples and case histories. Topics include protecting guests, loss of property, wages and hours, labor relations, worker’s compensation, franchising, and the Internet. This course is NOT recommended for international students, as it focuses solely on U.S. legal issues.
ISBN 978-86612-227-6 © 2001; Softbound
Resort Development and Management, Second Edition #424
Learn how to increase your property’s share of the growing leisure and conventions market with successful resort concepts. You’ll learn about the social, economic, and environmental issues involved in resort planning, and how the many jobs at a resort work together to create a positive guest experience. Topics include the concierge function, computer systems, and health club/spa facility management.
ISBN 978-86612-112-5 © 1988; Softbound
Retail Management for Spas #220
The International Spa Association (ISPA) and the ISPA Foundation have partnered to create a retail management course that fully explores retail planning, inventory management, maximizing profits, sales and service, visual merchandising, and marketing within the spa environment. This course will help aspiring spa professionals increase their retail knowledge and understanding of vendor partner relationships.
ISBN 978-1-57640-089-0 © 2005, 9 chapters, Softbound
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Rooms Division
Managing Housekeeping Operations, Third Edition #338.2
Housekeeping is critical to the success of today's hospitality operations. The third edition of this textbook shows what it takes to direct day-to-day operations of this department, from big-picture management issues to technical details for cleaning each area. This edition has been completely revised with more than 100 pages of new content and two new chapters, reflecting the extensive changes in the hotel industry. New and updated information includes the following topics:
- Energy management, sustainability and "green" housekeeping (microfiber mops, reusing linens/towels, chemical use, green lighting, etc.)
- Post 9/11 security issues
- Health concerns (bedbugs, mold, viral outbreaks)
- Amenities and guestroom furnishings (bathrobes, triple sheeting, higher thread counts, "bed wars," pillow menus, wireless Internet, etc.)
- Human resources (diversity, recruitment challenges, immigration reform laws, turnover, selection and interviewing)
ISBN 978-0-86612-252-8 ©2008, 14 chapters, Softbound
Hospitality Facilities Management and Design, Third Edition #281
This detailed textbook shows students how to keep every area of a hotel property running smoothly. The book takes a systems approach to hospitality facilities issues, while also providing a summary based on functional spaces within a property. This revised edition features the latest information on facilities management and design issues. Students will learn how technology can streamline operations procedures, how to balance environmental concerns with guest satisfaction, and how to communicate effectively with hotel engineering personnel.
Revisions include:
- Thoroughly updated statistics
- Information updated to reflect current developments and trends
- Many new and improved exhibits
- Many practical examples highlighted in special features
- Case studies at the end of several chapters
ISBN 0-978-0-86612-285-6 © 2006; Softbound
Managing Front Office Operations, Seventh Edition #333
Increase front office efficiency and help sales grow with the knowledge and skills gained from this course. Topics include revenue management and the latest technology applications. This course shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure your property’s goals are met. Case studies and real-world examples present a practical industry focus.
ISBN 978-86612-265-8 © 2005; Softbound
Security and Loss Prevention Management, Second Edition #387
Security is one of the top concerns in today’s hospitality industry. This course provides the background you need to be informed about the security issues and practices that affect your property every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSA requirements, and more. Exhibits, sample forms and documents, and links to safety and security Web sites make this course practical and relevant.
ISBN 978-86612-178-1 © 1999; Softbound
Managing Technology in the Hospitality Industry, Fifth Edition #468
This textbook introduces students to the dynamic and critical field of technology within the hospitality industry. Students learn the basics of purchasing, implementing, maintaining, and effectively managing today’s information systems in hospitality.
This revision includes new information on today’s hot technology topics, including e-commerce, wi-fi, electronic payment systems, Web site design, data security, and identity theft.
ISBN 978-0-86612-296-2 ©2007, 12 chapters, Softbound
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