For senior-seminar courses in 2-year and 4-year hospitality institutions and vocational schools; also appropriate for a first-semester course in hospitality master’s programs, as well as a reference tool for industry professionals.

This unique text helps students prepare for the hotel and restaurant operational tasks they’ll need when first hired in the industry. Both student and instructor-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality curriculum. It challenges students’ competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology.