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Hospitality Management: A practical introduction

The hospitality industry fulfils an important role in providing a variety of products and services to paying customers. Due to the demanding and service-oriented nature of the industry, it is imperative that the owners and managers of these establishments are adequately informed about the managerial and operational challenges they face. The aim of this book is to provide a practical introduction to a variety of components that can contribute to the success of hospitality establishments. The practical nature of the book is valuable for all types of hospitality establishments, including guest houses, lodges, B&Bs, restaurants, bars and hotels.

Authors:
Deseré Kokt (ed)
Central University of Technology, Free State
https://orcid.org/0000-0002-6460-8547
Categories:
Paperback
PDF

Product details

DOI: https://doi.org/10.18820/9781920382698

Chapters

  • 1. Human resources management
    Deseré Kokt
  • 2. Front and back office management
    Christine Boshoff
  • 3. Financial controls and budgets
    Lisa-Mari Coughlan
  • 4. Food service control systems
    Jacques Ras
  • 5. Beverage management
    Fezeka Judith Mavuso
  • 6. Health, safety and hygiene
    Yvonne Maluleke-Makubalo
  • 7. Culture, religion and food rituals
    Zorada Hattingh
  • 8. Protocol and etiquette
    Jeanine Nothnagel
  • 9. Design and décor considerations
    Marianne le Roux
  • 10. Tourism and local attractions
    Johan Hattingh

References

Published
January 1, 2015
Copyright (c) 2015 Deseré Kokt
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Details about the available publication format: Paperback

Paperback
ISBN-13 (15)
9781920382681
Date of first publication (11)
2015-01-01
Physical Dimensions
175mm x 245mm

How to Cite

Kokt, D. . (Ed.). (2015). Hospitality Management: A practical introduction. UJ Press. https://doi.org/10.18820/9781920382698