Type:
Solution Manual
Resource:
Introduction to Management in the Hospitality Industry
Edition:
10th Edition
Author(s):
Clayton W. Barrows Tom Powers Dennis R. Reynolds
Instructor’s Manual to Accompany INTRODUCTION TO
MANAGEMENT IN THE HOSPITALITY INDUSTRY –––––––––––––––––––––––––– Tenth Edition ––––––––––––––––––––––––––
CLAYTON W. BARROWS
TOM POWERS
DENNIS REYNOLDS
Chair and Professor
Professor Emeritus
Whittemore School of Business and Economics
School of Hospitality and Tourism Management
University of New Hampshire
University of Guelph
Ivar Haglund Distinguished Professor School of HospitalityBusiness Management Washington State University
John Wiley & Sons, Inc.
This book is printed on acid-free paper. Copyright © 2012, 2009, 2006 by John Wiley and Sons, Inc. All rights reserved Published by John Wiley and Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax 978-646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley and Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax 201-748-6008, or online at www.wiley.com/go/permissions. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. For general information on our other products and services, or technical support, please contact our Customer Care Department within the United States at 800-762-2974, outside the United States at 317-572-3993 or fax 317-5724002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. This material may be reproduced for testing or instructional purposes by instructors using the text Introduction to Management in the Hospitality Industry, Tenth Edition by Clayton W. Barrows, Tom Powers, and Dennis Reynolds. (ISBN: 978-0-470-39974-3). For more information about Wiley products, visit our Web site at www.wiley.com. Library of Congress Cataloging-in-Publication Data: ISBN: 978-0-470-40261-0 Printed in the United States of America
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Contents Preface
vi
Introduction
vii
Section 1: Illustrative Course Syllabus Sample Course Objectives Statement Course Outline: Semester Basis Course Outline: Quarter Basis
1 2 3 5
Section 2: Chapter Overviews
7
PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY Chapter 1: The Hospitality Industry and You Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry
8 13
PART TWO: FOOD SERVICE 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
19 24 28 34 38 44
PART THREE: LODGING 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
48 53 58 64
PART FOUR: TRAVEL & TOURISM Chapter 13: Tourism: Front and Center Chapter 14: Destinations: Tourism Generators
72 77
PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY 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
83 88 92 97 101 104
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PART SIX: HOSPITALITY AS A SERVICE INDUSTRY Chapter 21: The Role of Service in the Hospitality Industry
109
Section 3: Test Bank
113
PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY Chapter 1: The Hospitality Industry and You Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry
114 122
PART TWO: FOOD SERVICE 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
131 141 150 160 169 178
PART THREE: LODGING 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
189 198 208 218
PART FOUR: TRAVEL & TOURISM Chapter 13: Tourism: Front and Center Chapter 14: Destinations: Tourism Generators
228 237
PART FIVE: MANAGEMENT IN THE HOSPITALITY INDUSTRY 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
246 256 265 274 283 292
PART SIX: HOSPITALITY AS A SERVICE INDUSTRY Chapter 21: The Role of Service in the Hospitality Industry
301
Section 4: Study Guide Solutions
310
PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY Chapter 1: The Hospitality Industry and You Chapter 2: Forces Affecting Growth and Change in the Hospitality Industry
311 312
PART TWO: FOOD SERVICE Chapter 3: The Restaurant Business Chapter 4: Restaurant Operations Chapter 5: Restaurant Industry Organization: Chain, Independent, or Franchise?
313 314 315
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