Hotel, Tourism and Catering Management 

Description

A hotel is an establishment that provides paid lodging, usually on a short-term basis. Hotels often provide a number of additional guest services such as a restaurant, a swimming pool or childcare. Some hotels have conference services and meeting rooms and encourage groups to hold conventions and gatherings at their location. The second most consumed product/service after lodging in the premises is usually food. Most upmarket establishments offer free breakfast options with their stay while some even offer discounts to their guests who dine in the restaurants of the hotel. The food served must under-go rigorous quality checks from the quality of the ingredients to proper storage to the way it is cooked and ultimately served.
This book is a practical and comprehensive guide to the intricacies involved in planning, executing, and managing hotel as well as an off-premise catering management business. It is an invaluable book for those interested in learning more about the hospitality and tourism industry. An extremely practical and easy to use learning book works equally well on its own or in conjunction with virtually any hotel management book. It is basic enough for the hospitality student and comprehensive enough for the catering professional.