Introduction to the UK Hospitality Industry: A Comparative Approach
Introduction to the UK Hospitality Industry: A Comparative Approach

Author: Bob Brotherton

Publisher: Routledge

Published: 2012-09-10

Total Pages: 248

ISBN-13: 1136001786

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'An Introduction to the UK Hospitality Industry: a comparative approach' is a core text for introductory hospitality modules and courses. Unique in its structure; this text looks at key aspects and compares them with each sector of the industry to give students a broader and comprehensive view of the topic. Key aspects of the industry are discussed, including the following areas: * Management practices * Work patterns and employment practices * Industry and financial structures * IT applications * Customers and markets Written in a user friendly style, the following features have been incorporated: * Chapter objectives * Case studies * Review questions * Chapter conclusions * Further reading and bibliography. Contributors to this text are amongst the most highly acclaimed in the hospitality field and bring with them a wealth of knowledge.

The British Hotel Through the Ages
The British Hotel Through the Ages

Author: Mary Cathcart Borer

Publisher: BoD – Books on Demand

Published: 2021-01-01

Total Pages: 286

ISBN-13: 0718895800

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The first inns in Britain were built by the Romans, for the accommodation of road builders and government officials. Their history since then ranges from pilgrim hostels built by monasteries to coaching inns and palatial railway hotels. Throughout this book runs a rich vein of social history detailing the food, drink, furnishings and costs of British hotels. Travellers’ tales, both British and foreign, from the sixteenth century onwards, are quoted at length, so that the book comes alive with first-hand impressions. We learn how some of the Regency Hotels of London came into being, such as Grillion’s, where Louis XVIII stayed in 1814, and there are accounts of the early railway hotels, and the great provincial hotels of Britain’s coast and countryside. Mary Cathcart Borer’s study still provides a detailed historical perspective of her subject almost fifty years on from its first publication, while at the same time offering a glimpse of contemporary attitudes to the rapidly expanding British hotel trade in the 1970s.

Working In Hotels and Catering
Working In Hotels and Catering

Author: Roy C Wood

Publisher: Taylor & Francis

Published: 2024-01-26

Total Pages: 118

ISBN-13: 1136110763

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First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.