Management in the hotel industry and gastronomy • publisher Matthaes | number of pages 680

Author: Edgar E. Schaetzing In the age of change management and the Internet, the hotel and catering industry is also affected by constant change. The rapid development of information technology is increasingly influencing hospitality management - the tourism offer becomes more transparent for the guest. What can still inspire today as added value will be taken for granted tomorrow as a basic benefit and standard. For successful management, therefore, the modern instrumentation for performance review and performance enhancement has become indispensable. The book "Management in the hotel industry and gastronomy" provides all the relevant business management problems and solution models in the areas of F & B management, logistics and administration in an easy-to-understand language. Illustrative graphics, thought flow plans and numerous practical examples complete the information offered. The present edition was updated from the ground up and extended to contemporary topics in the areas of controlling and marketing. 680 pages 9th Edition 2010 Hardcover, 240 x 170mm ISBN: 978-3-87515-506-8