Hospitality Management Textbooks
Adriene
President and Founder of Manners for Business, Inc., Lyn Pont holds a PhD in Leadership and works as a motivational public speaker and educator. In Hospitality Management, she covers the essentials that hospitality executives, students, and new hires alike could all stand to remember: customer service, relationships, personal image and brand identity, integrity, communications, etiquette (team, dining, digital, and global) and much more. Contrary to some of the more technical manuals, this book emphasizes a return to hospitality basics, which ultimately comes down to the question of how we treat each other. In that regard, despite its title, the book applies to general readers and business professionals of all backgrounds. With endorsements from executives at Four Seasons Hotels and Resorts and American Airlines, Hospitality Management reminds us that good business and good manners go hand in hand.
One of the more modestly-sized academic treatments of hospitality on our list, Revenue Management for the Hospitality Industry bills itself as a one-of-a-kind book, mapping the basics of hospitality revenue management process as well as strategies to effective planning, including development, implementation, and evaluation. In addition to highlighting revenue manager skills, the book also provides a unique history of the field, followed by chapters on customer knowledge and consumer behavior, market segmentation and selection, internal assessment and competitive analysis, economic principles and demand forecasting, dynamic value-based pricing, and the revenue management team, among others. Readable, informative, and compelling, the book should serve as an important resource for the developing field.
AHLEI is a global market leader for hospitality texts and course materials. Leading educators and subject matter experts author these texts, which come with a reputation as the best available in the industry. Our comprehensive portfolio features a wide range of course materials for you to choose from, and textbooks are available in print or eBook format.
Students can also receive AHLEI course completion certificates. They do this by taking and passing the AHLEI-graded final exam for the textbook. Decades of AHLEI experience back the student certifications earned via these exams, and no other educational source offers this tangible industry connection!
This text was created by over forty individuals who have a passion for the hospitality industry. As such, each section may vary slightly in writing style, length, and formatting. Although the sections may not be completely consistent, we can guarantee that each contains perspectives from experts on the topic and will provide students with a realistic, current, and honest perspective of the hospitality industry.
Text Goals
To replace expensive and quickly outdated traditional textbooks with a free, digital, current introduction to the hospitality industry compiled by a diverse group of college and university faculty and industry professionals.
To provide beginning hospitality students with a broad overview of the industry, highlighting career paths and employment opportunities and presenting topics that pique their interest, encouraging them to take additional courses in the discipline and/or seek employment in the field.
Hospitality Cost Control is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP120. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students in analyzing and managing of food, beverage, labor, and other costs within a hospitality operation. This course emphasizes problem solving and applying cost control techniques to maximize profits while managing expenses. Topics within this course include establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention, and labor control.
Hospitality Laws is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP150. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students to explores the legal relationship and considerations of hotel, restaurant, travel, and tourism operations.
Culinary Production and Operations is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP160. It is supported by the Central Mother Lode Regional Consortium. Culinary Production and Operations is a fundamentally based course in culinary arts. Course content covers food service operations, safety and sanitation, tool and equipment, flavoring of foods, food identification, principles of cooking, protein fabrications, and presentation techniques. This course is designed to inspire, influence creativity, and to prepare individuals with quality hospitality knowledge.
This introductory text on baking and pastries covers the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
Below is a sample of several OER repositories, textbooks, and course materials covering the subject area of Hospitality Management. Additional OER in your subject may be found by searching the resources listed on the ACC Libraries primary Open Educational Resources Guide.
Introduction to Tourism and Hospitality in BC: This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind.
Help students succeed now and in the future in any aspect of the hospitality field!Hospitality Management Education focuses on the academic aspect of hospitality--the mechanisms of hospitality education programs, their missions, their constituents, and the outcomes of their efforts. This book examines why people study hospitality management, the vast opportunities the field offers, and ways to best prepare students for a career in the industry or in academia. Within Hospitality Management Education, you'll find exhibits, figures, tables, and insight into innovative practice methods that will strengthen your skills as an educator and contributor to the growing success of this discipline.Containing research and first-hand accounts, Hospitality Management Education offers you insight into qualities and strategies that make educators or employees effective and successful in the industry. You'll find useful information to help you better prepare students and enhance your teaching skills, such as:
- understanding the history and advances of hospitality management education during the past 75 years
- stressing the difference between the hospitality industry and other industries to help prospective hospitality students understand the unique rigors of hospitality
- examining degree programs in the United Kingdom, Australia, and the United States to identify common global teaching trends, differences, and program outcomes
- enhancing student learning and education programs by linking academic hospitality programs to industry through internships, involvement with industry associations, and advisory councils
- assuring quality in academic programs through accreditation, certification, outside peer reviews, outside reviews by the industry, and administrative reviews of the faculty
- preparing for a professional academic career through strategic career planning, networking, and targeting hospitality programs
Hospitality managers are at a critical inflection point. Digital technology advancements are ramping up guest expectations and introducing nontraditional competitors that are beginning to disrupt the whole industry. The hospitality managers whose organizations are to thrive need to get their organizations into a position where they can effectively leverage digital technologies to simultaneously deliver breakthroughs in efficiency, agility, and guest experience.
1. Introduction and Need for This Book
2. IT, Information Systems, Strategic Information Systems and Digital Technologies
3. Digital Technology Advancements and Digital Disruption: Game Changing Opportunities and Existential Threats
4. Digital Business, the Digital Business Imperative, and Digital Business Transformation
7. Role of Hospitality and Leisure Managers in Digital Business Strategy, Digital Innovation, Digital Learning, Adaptability and Agility
8. Role of Hospitality and Leisure Managers in Digital Customer Engagement, Digital Stakeholder Engagement, and Digital Customer Experience
9. Role of Hospitality and Leisure Managers in Enterprise Architecture Management, Technology Sourcing, Data Management and Data Analytics
10. Role of Hospitality and Leisure Managers in Cyber Security, Information Privacy, and Digital Ethics
11. Role of Hospitality and Leisure Managers in Digital Leadership, Accelerated Change and Transformation, Digital Risk Management, and Digital Governance
Nina Evans is Associate Professor of STEM at the University of South Australia. She also holds a professorial lead position in the STEM academic unit. Nina has had a long career in ICT and STEM education leadership that has included time as vice dean, associate head of teaching and learning, and industry liaison manager. Nina started her career as a chemical engineer and completed undergraduate and postgraduate studies in computer science/IT, education, an MBA and a PhD. Her research and teaching interests are in digital innovation, ICT leadership, information/knowledge management and governance.
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