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Key Concepts in Hospitality Management

Key Concepts in Hospitality Management

Edited by:
  • Roy C Wood - NHTV Breda University of Applied Sciences

March 2013 | 200 pages | SAGE Publications Ltd

"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry."
- Peter Lugosi, Oxford School of Hospitality Management

"This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book."
- Erwin Losekoot, Auckland University of Technology

"All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!"
- Claudia Rothwangl, ITM College

This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world.

A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book.

Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

Roy C Wood
Editor's Introduction
Roy C Wood
Accommodation, Lodging and Facilities Management
Gareth Currie
Beverages and Beverage Management
Bert Smit
Consumer Behaviour in Hospitality
Olaf W Hermans
Customer Relationship Management in Hospitality
Geoff Marée
Design for Hotels
Stephen Ball
Entrepreneurship in Hospitality
Gareth Currie
Food, Beverage and Restaurant Management
Roy C Wood
Food Production and Service Systems
E Hachemi Aliouche and Udo A Schlentrich
Simen Kooi
Front Office Management
Marc B Stierand
Gastronomy and Haute Cuisine
John Mackillop
The Hospitality Finance Environment
Bob Brotherton
Hospitality and Hospitality Management
Roy C Wood
Hospitality Management Education
Frans Melissen
Hotels, Hospitality and Sustainability
Peter O'Connor
Hotels and the Internet
Protyush Banerjee
Hotels and Security
Marina Brinkman-Staneva
Housekeeping Management
Yvonne Guerrier
Human Resource Management in Hospitality
Rob van Ginneken
Income Statements in Hospitality Finance
Michael Schwarz
Industry Structure and Sectors in Hospitality
Peter O'Connor
Information Technology in Hospitality
Marc Stierand
Innovation in Hospitality
Constantinos Verginis
Investing in Hotels
Sue Horner and John Swarbrook
Marketing in Hospitality
Roy C Wood
The Meal Experience
Udo A Schlentrich
Meetings, Incentives, conferences, Conventions and Events/Exhibitions (MICE)
G Barry O'Mahoney
Operations Management in Hospitality
Yvonne Guerrier
Organizational Behaviour in Hospitality
Jane F Eastham and Alisha Ali
Procurement in Hospitality
Stan Josephi
Revenue Management
G Barry O'Mahoney
Service Quality in Hospitality
Roy C Wood
Service, Service Industries and the Hospitality Sector
Theodore Benetatos
Strategy and Strategic Management in Hospitality
Judi Brownell
Women, Gender and Hospitality Employment

Key Concepts in Hospitality Management has been accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry. The chapters provide concise introductions to core management areas and contemporary issues shaping the industry
Peter Lugosi
Oxford School of Hospitality Management, UK

If the question is asked as to what should a student expect of a book that offers them the opportunity to understand in a practical way the complexity of a rather unique industry? The rational response should be that the book is comprehensive to the degree that students can feel that they have an overall perspective on an industry that they wish to work in, that it is structured in such a way that their knowledge will accumulate in a logical way and that it offers directions for further study. This book meets these criteria.

It is an introductory text built around concepts of hotel operational descriptions and of managerial functions which reflect their relationship to modern generic managerial techniques. Importantly the content of the book is aligned with the curricula of hotel education. Although one of the merits of the book is that it invites readers to 'dip-in' to particular chapters of interest the reader should not ignore the Editor's Introduction which not only places each chapter within the overall concept of the book but also extols the merits of gaining a broad perspective on the industry and on management. Students and Lecturers now have a useful road map into the hospitality industry; highly recommended.
Michael Riley
Professor Emeritus, University of Surrey, UK

This text is a fascinating read. It comes twenty years after Prof Wood's book 'Working in hotels and catering' and concisely summarises both his, industry and academic changes and developments in that time. The book makes excellent use of the colleagues and collaborators he has gathered around him in his time at The Scottish Hotel School, IMI Luzern, the Oberoi Centre of Learning & Development, Bahrain and Breda University. Apart from some very thought-provoking contributions by himself, his co-authors include senior academics such as Stephen Ball, Bob Brotherton, Yvonne Guerrier, Peter O'Connor, Barry O'Mahoney and John Swarbrooke, all of whom have played their part in the development of hospitality management education as it is today. Others such as Michael Schwarz (HVS) and Costas Verginis (Deloitte and Touche) ensure that the content is not just academically rigorous but also industry relevant.

It is easy to see how this text could be incorporated into or form the basis of an undergraduate or postgraduate programme. Each author provides sufficient information for the reader or student to gain an overview of the topic under discussion, and the extensive references to academic journals provide additional reading resources. While each topic stands alone, the 'see also' lists at the start of each topic suggest linked entries allowing the reader to build their own 'thread' through the book.

Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.
Erwin Losekoot
School of Hospitality & Tourism, Auckland University of Technology, New Zealand

This unique textbook gives students a comprehensive introduction to the world of hospitality. The book covers all hotel operating areas and its operations and it will get new hotel management students interested and excited in the world´s largest service industry. All different aspects of the hospitality industry are elaborated on a high level and cover not only the hotel operations but also the education in hospitality management, entrepreneurship, franchising, the design of hotels as well as women, gender and hospitality employment. All in all a wonderful course book for for our students!
Claudia Rothwangl
MA, Director of Studies, ITM College, Austria

Perfect introduction to key concepts within hotel management - ideal content for Level 4. Provides a basic introduction to the students before they progress to look at some of the key concepts in greater detail during Level 5 and 6.

Mr Ryan Anthony Peters
Swansea Business School (Swansea), University of Wales, Trinity St David
December 17, 2020

In times where it is difficult to get students to read books, this is a good supplement to articles (free from the Library database). It has a short chapter on everything in the curriculum and provides a reliable source for referencing in student papers. The authors of the chapters are leading within their respective fields.

Ms Pernille Nøhr Verwohlt
Accounting , University College of Northern Denmark
August 1, 2016

Perfect supporting notes and references
Very enjoyable easy reading

Ms Mairead McKenna
Business Studies, DKIT
January 26, 2016

This book is not useful in a teaching context.

Dr Antoinette Saint hilaire
Management , university of greenwich
February 2, 2015

This is an excellent text for any researcher or student and makes a major contribution to anyone's library.

Mr Paul Matthews
Business Administration , University College Birmingham
December 22, 2014

The book is well structured and easy to read. It can be a useful addition to any students choosing Hospitality Management as a major or minor for their degree as it offers an excellent review of the key concepts they need to be aware of.

Mr Nikola Naumov
Travel & Tourism, UK College of Business & Computing
September 14, 2014

great text book, a real addition to the reading list

Mr Anthony Mott
hospitality and professional cookery, Motherwell College
August 12, 2014

a very good read for learning or updating knowledge in consumer behaviour and customer relationships in management in hospitality.
essential reading for anyone completing a hospitality course or delivering a course.

Miss Deborah Young
Work Ready People, hit
July 17, 2014

Very informative and easy to read I have recommended it to the student group

Mrs Geraldine Campbell
Hospitality Tourism & Sport, North West Institute
July 4, 2014

Sample Materials & Chapters


Chapter 1

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