Culinary Hospitality A Management Approach

A hotel is a business that provides paid lodging, usually for a short period of time, and usually includes many additional guest services, including restaurants, swimming pools, and childcare. Many hotels also have conference services and meeting rooms, which they encourage groups to come and host conventions and other gatherings at their facilities. Usually, food will be the second most used product or service after lodging. Most high-class hotels offer free breakfast services to the clients, while some have free discounts of meals in their on-site restaurants. The quality of food is critical; all ingredients should be thoroughly inspected from sourcing to storage and cooking and presentation.

In this light, Hotel, Tourism and Catering Management acts as an in-depth, practically relevant guide to the intricacies of hotel planning, hotel execution, and catering off-premise management businesses. This valuable tool can be used by individuals wanting to gain more depth about the hospitality and tourism industry. Its format is so easy to use that it works both as a standalone learning aid and in tandem with nearly any textbook in the subject of hotel management. This book bridges the gap between foundational knowledge and industry expertise with content that is accessible for hospitality students and detailed enough for catering professionals.