Theory, Practice and Techniques in Hotel and Restaurant Management

Hospitality industry has grown leaps and bounds in the last few years. The transition from providing a mere hotel stay to providing a seamless experience with top most quality is evident in the hotel sector. New trends keep on emerging as hotels try to enhance experience of their customers. In markets where year on year growth is expected to be exponential, tapping on these hot new trends will be the key to maximum revenues. The hospitality industry is optimistic and expects a brighter and better trend. As the economic landscape is progressing, there will be a change in the trend of “staycation,” and people will now intend to focus on the value of travel. In other words, tourists now look for comfortable, simple, yet high-quality experiences. It is important for hospitality companies to capitalize these opportunities to stay ahead in the industry. However, brand awareness and a multi-channel environment have heightened the competition. To meet the challenges, the hospitality sector should come up with strategic marketing initiatives.

“Theory, Practice and Techniques in Hotel and Restaurant Management” covers the concepts and techniques related to hotel and restaurant operations, food preparation and service, front and back office operations as well as marketing, financial analysis, accounting and intercultural team dynamics. Gain a thorough foundation of national and international markets, exceptional guest service, industry standard software applications, leadership, and cultural diversity and management skills. It focuses on how to develop and apply strategies in the hotel industry, restaurant industry, and the hospitality industry generally. Perhaps the most important aspect of strategic management is finding an appropriate way to measure whether a particular strategy is successful. Also critical is aligning all stakeholders in a hospitality operation.