Buch, Englisch, 256 Seiten, Format (B × H): 150 mm x 210 mm, Gewicht: 381 g
Buch, Englisch, 256 Seiten, Format (B × H): 150 mm x 210 mm, Gewicht: 381 g
ISBN: 978-1-85617-535-7
Verlag: Taylor & Francis Ltd
The resort hotel industry is booming. As our individual travel spend increases, so does this part of the international hospitality and tourism industry. The Management of International Resort Hotel Operations is the first text to provide a holistic overview into the management and operational issues and techniques within this vast industry sector. The Management of International Resort Hotel Operations introduces the reader to the complex and diverse nature of managing an international resort hotel, exploring the concept of the resort and its management, its development and typologies. Taking a holistic view, it links the revenue generating areas of the resort to the strategic management functions. Split into three parts, it looks firstly at the historical development of the resort industry and to the management activities primarily associated with the contemporary resort hotel. It then looks at the revenue sources, such as food and beverage, guest leisure activities, and conferencing a meetings. Finally it tackles the operational management dimension - the strategic management functions that underpin a successful resort. These include issues and areas such as service quality issues, supply chain, marketing financial strategies, risk and corporate responsibility. Packed with range of international case studies to enrich and illustrate key learning objectives, The Management of International Resort Hotel Operations is a must have text for all students embarking on management careers in the exciting industry.
Zielgruppe
Professional Practice & Development
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Section 1 The Resort in ContextChapter 1 - Historical development of the resort industry? - Origins- First Resorts- Medical BenefitsChapter 2 - The Contemporary Resort Industry- Resort typologies- The customer- Inter-relationship- Key players- Market size- Growth and developmentSection 2 Revenue SourcesChapter 3 - Lodging- The Front Office- Bedrooms & suites- Timeshare- Multi-usage propertiesChapter 4 - Food and Beverage - Central production- Satellite kitchens- Diversity of the offer- Bars- Food service- Special function eventsChapter 5 - Guest Leisure Activities- Spa- Golf- Excursions- 24 hour programmingChapter 6 - Conferencing and Meetings- Size and scope- Types of provision- Client requirements- OrganisationSection 3 - Operational Management DimensionsChapter 7 - Service Quality- Standard Operating Procedures- Consistency v flexibility- Measuring Performance- Customer expectationsChapter 8 - Supply Chain- Outsourcing v In-house - Control- Complexity- Logistics and distributionChapter 9 - Technology - Systems operation- Guest relationsChapter 10 - Marketing - Market segmentation- Communication- Customer relationship managementChapter 11 - Labour Market- Seasonality- Culture- Accommodation - Staff leisure issuesChapter 12 - Corporate & Social Responsibility- Sustainability- Environmental issues- Fair trade- Business ethics Chapter 13 - Risk & Legislation- Health & safety- Hygiene- Security- Personal injuryChapter 14 - Financial Strategies- Forecasting and budgeting - Managing the product mix- Pricing, promotions and discounting
