CONTENTS:- 1. Hospitality and hospitality industry. 2. Communication: import in the hotel industry. 3. Front office department. 4. Hotel industry and housekeeping management. 5. Food and beverage department. 6. Quality and guest satisfaction. 7. Engineering and maintenance division in the hotel. 8. Safety and security department in the hotel.
The incessant and ever increasing competition in the hospitality industry and the ever rising expectations due to growing sophistication of the customer/guest warrant seamless quality hospitality product and /or service. Interestingly there is no fixed benchmark respecting service quality. The visitor/guest expects the same comfort and familiarity of environment in the country of destination that he/she gets at home the country of origin. This in no way is a marriage of convenience but a delicate balance to achieve and the host country needs to work to assure that promise of the customer/guest, especially the international one is fulfilled. And for that the property needs to have personnel with adequate craft and masterly skill in order to meet the unendingly multiplying wishes and wants of the customer/guest. The structure of the contributions in an elementary but wholistic purposive format is the core and crux of the book with a presumption that it will serve and guide the academia and the practitioners alike.