Hot Off the Press: "Operations Management in the Hospitality Industry"

From restaurants to resorts, the hospitality industry demands strong operations management to delight guests, develop employees, and deliver financial returns. To teach these critical competencies, Alec Dalton partnered with Drs. Peter Szende and Michelle (Myongjee) Yoo as co-editors of the new textbook Operations Management in the Hospitality Industry. Published by Emerald Publishing, this introductory text provides students with fundamental techniques and tools to analyze and improve operational capabilities of any hospitality organization.

This book spans a breadth of topics critical to today's operations leaders. Each chapter - authored by industry experts - surveys key theories, frameworks, and industry examples, with additional depth achieved through engaging learning features. Consider this chapter outline:

1. "Understanding Service Operations Strategy" (Alec Dalton and Michelle Yoo)
2. "Designing Service Experiences" (Peter Szende and Alec Dalton)
3. "Designing Service Environments" (Vanja Bogicevic and Hyeyoon (Rebecca) Choi)
4. "Forecasting Demand" (Michelle Yoo and Sybil Yang)
5. "Inventory Control" (Miguel Bendrao Baltazar and Yuan Li)
6. "Managing Supply Chains" (John Bancroft and Di Li)
7. "Organizing Staff" (Suzanne Markham Bagnera and Peter Szende)
8. "Managing Capacity and Waits" (Alec Dalton and Andrew Daw)
9. "Measuring Quality" (Michelle Yoo and Alec Dalton)
10. "Improving Effectiveness and Efficiency" (Susan Hyde and Paul Bagdan)

Uniquely, the book is set out in standalone chapters that can be digested individually or together; allowing flexibility for instructors and readers seeking to learn specific subject matter. Whether a student preparing for their career, or a professional seeking tools, readers will gain valuable knowledge from Operations Management in the Hospitality Industry.

To purchase print or digital copies, visit Emerald Publishing's bookstore or Amazon.

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