“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.
Chapter : Editor's Introduction
Hotels and Security
See also: Accommodation, lodging and facilities management; Front office management; Housekeeping management
All businesses in the hospitality industry have a general interest in (and sometimes legal obligation for) safety and security issues and this is particularly true of the hotel sector, not least because of the targeting of hotels in recent terrorist attacks, although such events have undoubtedly contributed to a heightened sensitivity about safety among hotel operators and users (Pizam, 2010). ‘Security’ can be defined as a systematic effort to afford as complete a protection and level of safety as is possible to the hotel as a physical entity and to all its stakeholders – employees, guests and other users – from threats and hazards that may arise due to ...