“An innovative and cross-cutting approach to Hospitality that examines the fundamentals of the subject in a concise and commendable way. Roy Wood’s academic and practitioner expertise is brought to bear on this succinct synthesis of the subject that will quickly become a must read for all students and academics in the hospitality area.” –Professor Stephen J. Page, Bournemouth University Hospitality Management: A Brief Introduction is designed for undergraduate and postgraduate students studying hotel and hospitality management and hospitality studies. The book includes coverage of the principal areas of functional management in hospitality including: employee relations • accommodation management • food and beverage managementxs • marketing and sales • industry structure and strategy • the nature of management roles • hospitality management education • future trends in the field. Roy Wood uses a wide range of established and contemporary research and reflects critically on its subject, including from the perspective of the hospitality consumer, to ensure that readers gain wide awareness of the realities and challenges of the hospitality industry.
Chapter 9: Conclusion – The Proof Of The Pudding?
Conclusion – The Proof Of The Pudding?
After reading this chapter, you should:
- be able to relate the content of Chapters 1–8 more clearly to the themes introduced in the Author’s Preface;
- be able to appreciate the scope and dangers of innovation in a hospitality industry that is inherently conservative; and
- be ready to develop your own critical evaluation of the core premises of the book by reference to the conclusions drawn and the evidence considered.
Through a Glass Darkly
In the Preface to this book, five groups of themes that recur in the analysis of hospitality and the hospitality industry were identified. These were: (1) the contested nature of hospitality and management; (2) the general economic significance of the industry at global, ...