• Summary
  • Contents

“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.

Service, Service Industries and the Hospitality Sector
Service, service industries and the hospitality sector
Roy C. Wood

See also: Hospitality and hospitality management; Hospitality management education; Human resource management in hospitality

Everybody knows, or thinks they know, that the hospitality industry is a service industry – indeed, in some American academic hospitality writing it is not unusual to refer, in error, to the hospitality industry as ‘the service industry’, the definitive article as it were. A service industry is normally defined in contrast to a manufacturing industry, the latter primarily being involved in the production of physical, tangible goods, the former focused upon the provision of some service or services that are not physically tangible. Further, in the period since the 1960s, it has been routinely claimed, and ...

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