Title:
International dictionary of hospitality management
Publication Information:
Oxford, UK : Butterworth-Heinemann, 2008
Physical Description:
xxii, 314 p. : ill. ; 20 cm.
ISBN:
9780750683852
Subject Term:
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010214553 | TX911.3.M27 I574 2008 | Reference Book | 1:BOOKREF | Searching... |
On Order
Summary
Summary
The International Dictionary of Hospitality Management is the must have companion for all those working or studying in the field of hospitality management. With over 728 entries, it covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management. It covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants and Food service * Time-share * Clubs * Events As well as a functional one: * Accounting and Finance * Marketing * Strategic Management * Human Resources * Information Technology * Facilities Management An abridged version of the successful International Encyclopedia of Hospitality Management, its user friendly layout provides readers with quick and concise answers across this diverse area of industry.
Table of Contents
| Average daily rate |
| Awareness |
| trial and usage |
| Back flow prevention |
| Back of the house in hotels |
| Back of the house in restaurants |
| Back office systems |
| Balance sheet |
| Baldrige award |
| Bandwidth |
| Banquet event order |
| Bargaining power |
| Barriers to entry |
| Barriers to exit |
| Basic elements of cost |
| Beliefs and attitudes |
| Benchmarking |
| Benchmarking in property management |
| Benchmarking performance |
| Biases in consumer decision-making |
| Biennial timeshare |
| Bluetooth |
| Booth |
| Brand |
| Branding |
| Break-even analysis |
| Breakout sessions |
| Budget methods |
| Budget variances |
| Budgetary controls |
| Budgetary preparation |
| Building codes |
| Building components |
| Burnout |
| Business centers |
| Business environment |
| Business level strategy |
| Business management institute |
| Business process reengineering |
| Business risk |
| Capital assets pricing model |
| Career planning and development |
| Cash flow |
| Cash flow statement |
| Casinos |
| Centralization |
| Centralized guestroom HVAC |
| Chain restaurants |
| Change management |
| Characteristics of service |
| Check out |
| Cleaning schedule |
| Clicks and mortar |
| Club board of directors |
| Club corporation |
| Club entertainment |
| Club fitness programs |
| Club house |
| Club management |
| Club manager certification programs |
| Club Managers Association of America (CMAA) |
| Club membership categories |
| Club membership nomination |
| Club membership process |
| Club officers |
| Club professionals |
| Club reciprocity |
| Club types |
| Coaching |
| Co-branding |
| Cognitive dissonance |
| Collective bargaining |
| Combined heat and power cogeneration |
| Comfort zone and human comfort |
| Commercial home |
| Commitment |
| Common-size statements |
| Communication |
| Comparative statement analysis |
| Compensation |
| Competencies |
| Competency profiling |
| Competitive advantage |
| Competitive position |
| Competitive strategy |
| Computer |
| Computer reservation system (CRS) |
| Concept mapping |
| Concierge |
| Concurrent sessions |
| Condominium |
| Conference |
| Conference center |
| Conference plan |
| Configurations |
| Confirmed reservation |
| Conflict |
| Congress center |
| Consortium |
| Constructive dismissal |
| Consumer buying (decision) process |
| Consumer rights under the purchaser deposit |
| Contextual effects in consumer behavior |
| Contingency theory |
| Continuous improvement |
| Contract of employment |
| Contribution margin |
| Controllable and non-controllable costs |
| Controllable costs in foodservice |
| Convention |
| Convention & visitors bureau (CVB) |
| Convention catering |
| Convention center |
| Convention industry council |
| Convention service manager |
| Cook-chill |
| Cook-freeze |
| Corporate event market |
| Corporate evel strategy |
| Corporate meeting |
| Cost of goods sold |
| Cost of sales |
| Cost strategy |
| Cost-benefit analysis |
| Cost-informed pricing methods |
| Cost-volume-profit analysis |
| Credit card guarantee |
| Critical incidents techniques |
| Critical success factors |
| Cross selling |
| Customer centricity |
| Customer complaint behavior |
| Customer expectations |
| Customer lifetime value |
| Customer loyalty |
| Customer relationship management in foodservice |
| Customer relationship marketing/management (CRM) |
| Customer satisfaction |
| Cycle menus |
| Daily operations report |
| Data envelopment analysis |
| Data mining |
| Data warehouse |
| Database marketing |
| Database systems |
| Daypart |
| Decentralized guestroom HVAC |
| Decision-making |
| Decision support systems |
| Deeded timeshare ownership |
| Departing the guest |
| Depreciation of fixed assets |
| Destination management company |
| Destination management system |
| Destination marketing |
| Destination marketing organization (DMO) |
| Developer rights under the purchaser deposit |
| Deviance |
| Diffusion models |
| Dining room turnover |
| Direct billing |
| Direct costs |
| Direct mail marketing |
| Disciplinary action |
| Disconfirmation theory |
| Discrimination |
| Discriminatory pricing |
| Dismissal |
| Distinctive capabilities |
| Distribution channels |
| Distribution channels in foodservice |
| District heating/cooling plants |
| Diversification |
| Domain name |
| Downsizing |
| Drayage |
| Duty of care |
| Earnings per share |
| Economies of scale |
| Economies of scope |
| Efficiency ratios |
| Eighty six |
| Eighty-twenty customer pyramid |
| Electric power pu |
