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The hospitality industry fulfils an important role in providing a variety of products and services to paying customers. This incorporates the offerings of the industry as a whole, ranging from the provision of food and beverages to accommodation and informing tourists about local attractions and events. Due to the demanding and service-oriented nature of the hospitality industry, it is imperative that the owners and managers of these establishments are adequately informed about the managerial and operational challenges they face.

The aim of this book is to provide a practical introduction to a variety of components that can contribute to the success of hospitality establishments. The practical nature of the book is valuable for all types of hospitality establishments, including guesthouses, lodges, bed and breakfasts (B&Bs), restaurants, bars and hotels.

The book is divided into the following themes:

Theme 1: Human resources management;
Theme 2: Front and back office management;
Theme 3: Financial controls and budgets;
Theme 4: Food service control systems;
Theme 5: Beverage management;
Theme 6: Health, safety and hygiene;
Theme 7: Culture, religion and food rituals;
Theme 8: Protocol and etiquette;
Theme 9: Design and décor considerations; and
Theme 10: Tourism and local attractions.

The book was edited by Prof. Desere Kokt. The launch of the book coincided with the annual Prestige Awards ceremony of the Hotel School on 14 May 2015.

Pictured from left to right are: Johan Hattingh (Lecturer: Tourism Management); Christine Boshoff (Manager: Lion Lodge); Jeanine Nothnagel (Lecturer: Tourism Management);
Dr Zorada Hattingh (Senior Lecturer: Hospitality Management); Jacques Ras (Lecturer: Hospitality Management); Prof. Desere Kokt (Associate Professor) and Judith Mavuso (Junior Lecturer: Hospitality Management)
Seated in front are: Lisa-Mari Coughlan (Teaching and Learning Co-ordinator) and Yvonne Maluleke (Technical Assistant: Hotel School).
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