Introduction to Hospitality (7th Edition)

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Prepare students to succeed in any area of the hospitality industry.

Introduction to Hospitality, 7/e, focuses on hospitality operations while offering a broad, comprehensive view of the world’s largest industry. The text is organized into four sections: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and…

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Introduction To Hospitality


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Author by : John R. Walker
Languange Used : en
Release Date : 2016-02-18
Publisher by : Pearson

This is the eBook of the printed book and may not include any media, website access codes, or print supplement

Introduction To Management In The Hospitality Industry


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Author by : Clayton W. Barrows
Languange Used : en
Release Date : 2008-03-31
Publisher by : John Wiley & Sons

Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the

Hospitality Today Ahlei


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Author by : Rocco M Angelo
Languange Used : en
Release Date : 2013-05-06
Publisher by : Pearson Higher Ed

This is the eBook of the printed book and may not include any media, website access codes, or print supplement

Supervision In The Hospitality Industry


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Author by : John R. Walker
Languange Used : en
Release Date : 2009-01-09
Publisher by : John Wiley and Sons

Order of authors reversed on previous eds.

Marketing For Hospitality And Tourism


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Author by : Philip T. Kotler
Languange Used : en
Release Date : 2016-01
Publisher by : Prentice Hall

For courses in Hospitality Marketing, Tourism Marketing, Restaurant Marketing, or Hotel Marketing. Marketing f

Cultural Theory And Popular Culture


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Author by : John Storey
Languange Used : en
Release Date : 2015-05-08
Publisher by : Routledge

In this 7th edition of his award-winning Cultural Theory and Popular Culture: An Introduction, John Storey has

Servsafe Coursebook


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Author by : National Restaurant Association Educational Foundation
Languange Used : en
Release Date : 2002-03-08
Publisher by : Wiley

From the time food enters a kitchen to the time it is served to a customer, a restau-rant or foodservice opera

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