Introductory book on hotel management?

"Hotel Manager-Basic Knowledge"

Unit 1 Hotel Overview (1)

Section 1 Hotel Industry and Hotel Products (2)

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1. The concept of hotel (2)

2. The role of hotel (3)

3. Hotel products and their characteristics (4)

< p>Section 2 The emergence and development of hotels (6)

1. The emergence and development of the world’s hotel industry (6)

2. The emergence and development of China’s hotel industry (11 )

Section 3 Classification and Level of Hotels (14)

1. The Goals and Significance of Hotel Classification (15)

2. Methods of Classifying Hotels (15)

3. Classification of Hotels (17)

Section 4 Functions and Structural Layout of Hotels (22)

1. Hotel Functions and Principles of structural layout (22)

2. Function and structural layout of the front desk reception part (23)

3. Function and structural layout of the back-end supply part (29)

Unit 2 Basic Theory of Hotel Management (32)

Section 1 Overview of Hotel Management (33)

1. The Meaning of Hotel Management (33)

2. Contents of hotel management (36)

Section 2 Hotel management functions (39)

1. Planning functions (39)

2 , Organizational functions (41)

3. Command functions (42)

4. Coordination functions (43)

5. Control functions (44)

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Section 3 Theoretical Basis of Hotel Management (46)

1. Scientific Management Theory (47)

2. Behavioral Science Theory (49)

3. Modern Management Theory (53)

Unit 3 Hotel Professional Ethics (57)

Section 1 Professional Ethics and Hotel Professional Ethics (58)

1. The concept and basic content of professional ethics (58)

2. The concept and role of hotel professional ethics (59)

Section 2. Hotel professional ethics code of conduct ( 60)

1. Basic knowledge of professional ethics and conduct (60)

2. Professional ethics and conduct in the hotel industry (61)

Section 3 Hotel Occupation Moral evaluation standards and cultivation methods (62)

1. Cultivation of hotel professional ethics (63)

2. Standards for professional ethics evaluation (64)

3. Methods of professional ethics evaluation (64)

4. Concepts and methods of cultivating professional ethics (66)

Unit 4 Hotel Service Etiquette (69)

Section 1: Overview of hotel service etiquette (70)

1. The concept of hotel service etiquette (70)

2. The role of hotel service etiquette (70)

Section 2: Clothing and Etiquette of Hotel Employees (71)

1. Basic Principles of Dressing for Hotel Employees (71)

2. Contents of Clothing and Etiquette of Hotel Employees (72) )

Section 3. Grooming and etiquette of hotel employees (75)

1. Principles of makeup for hotel employees (75)

2. Grooming of hotel employees (76)

Section 4. Manners and Etiquette of Hotel Employees (78)

1. The Standing Posture of Hotel Employees (78)

2. The Behavior of Hotel Employees Sitting posture (82)

3. The walking posture of hotel employees (88)

4. The squatting posture of hotel employees (90)

5. The walking posture of hotel employees Gestures and Deportments (91)

6. Expressions and Deportments of Hotel Employees (96)

Unit 5 Hotel Service Psychology (100)

Section 1 Hotel Service The psychology of interpersonal communication in hotel services (101)

1. Several cognitive effects in interpersonal communication (101)

2. The interpersonal communication in hotel services (103)

Section 2 Consumption Psychology of Hotel Guests (107)

1. General Consumption Psychology of Guests (107)

2. Consumption Needs of Guests (109)

3. Guests’ consumption motivation (110)

4. Guests’ consumption decision-making process (112)

Section 3. The necessary psychological and professional qualities of hotel waiters (114)

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1. The connotation and characteristics of hotel services (114)

2. The necessary psychological and professional qualities of hotel waiters (116)

Unit 6 Hotel Food Culture (122)

Section 1 Overview of Food Culture (123)

1. The Meaning of Food Culture (123)

2. Types of Chinese Food Culture (123)

3. Characteristics of Chinese cuisine (126)

4. Eight major Chinese cuisines (128)

5. Other flavor schools (131)

Section 2 Dietary Ingredients and Cooking Techniques (135)

1. Classification of Dietary Ingredients (135)

2. Main Cooking Techniques (137) < /p>

Section 3 Basic knowledge of wine (138)

1. Classification of wine (138)

2. Fermented wine (139)

< p>3. Distilled Liquor (143)

4. Prepared Liquor (147)

Section 4 Basic Knowledge of Tea Culture (150)

1. Tea Characteristics of culture (150)

II. World tea culture (151)

III. Types of tea (152)

Unit 7 Hotel-related management regulations (156)

Section 1. Tourist Hotel Star Rating System (157)

1. Overview of Tourist Hotel Star Rating System (157)

2. The main contents of the tourist hotel star rating system (157)

3. Tourist hotel star rating review and processing system (160)

Section 2 Hotel Public Security Management Laws and Regulations (161)

1. Overview of laws and regulations on public security management in the hotel industry (161)

2. Main contents of public security management in the hotel industry (161)

Section 3 Fire Safety Management laws and regulations (163)

1. Overview of fire safety management laws and regulations (163)

2. Fire safety management system (164)

3. Fire protection Fire Fighting and Rescue Management System (164)

IV. Legal Responsibilities (165)

Section 4 Health Management Laws and Regulations (165)

1. Health Management Laws Overview of regulations (165)

2. Health management regulations and legal responsibilities (165)

Section 5 Entertainment venue management laws and regulations (167)

1. Overview of laws and regulations on entertainment venue management (167)

2. Concept and characteristics of entertainment venues (167)

3. Entertainment venue management (168)

Chapter Unit 8 Hotel English (172)

Section 1 The Organization of Hotel (173)

1. Name of Hotel's Departments (173)

2. Other related words (Topic? related Words) (174)

3. Courteous English (175)

Section 2 Hotel Roomkeeping Management (179)

1. Front Desk Service (179)

2. Housekeeping Service (184)

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Section 3 Food & Beverage Managemen

t) (187)

1. Chinese Restaurant Service (187)

2. Western Restaurant Service (189)

3. Bar Service (190)

Section 4 Health & Recreation Management (192)

1. Fitness Center (192)

2. Health Club (193)

"Hotel Manager-Guest Room Management"

1. Introduction to Modern Hotel Management

1. The nature, classification and basic characteristics of the hotel industry

2. Characteristics and tasks of hotel management

3. Modern hotel management

4 , Hotel organizational structure and model

5. Characteristics, status and role of guest room products

6. Characteristics, tasks and development trends of guest room management

7. Guest room management organization and staffing

2. Guest room product functional design

1. Guest room floor functional design

2. Guest room product functional design

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3. Guest room indoor environment

3. Hotel guest room budget management

1. Guest room budget management content

2. Principles of guest room budget management and indicators

3. Forecast of guest room occupancy rate indicators

4. Budget of average room price

5. Preparation of guest room budget plan

IV , Guest room marketing

1. Marketing of guest room products

2. Guest room management marketing methods

5. Guest room reservation management

1. Room reservation system settings and booking classifications

2. Room reservation management technology

3. Room reservation control and data management

4. International practices for room reservations and booking dispute settlement

VI. Passenger reception management technology

1. Preparation work before guests check in

2. Guest check-in reception management technology

3. Counter room change processing and sales skills

4. Counter night review and guest move-out checkout management

7. Front office customer relations and response services< /p>

1. Guest relations manager and assistant lobby manager

2. Concierge luggage service and greeting service

3. Service management of front office business center

4. Telephone switchboard room service management

8. Guest room floor housekeeping management

1. Floor housekeeping management model and method

2. Guest room Safety and health management

9. Public health and laundry management

1. Hotel public health management

2. Hotel cotton management< /p>

3. Laundry room washing business management

10. Guest room equipment and supplies management

1. Guest room equipment management

2. Guest room supplies and supplies Management

11. Room product price management

1. Room product value composition and price formation

2. Room product pricing principles and procedures

3. Methods and cases for setting base prices for guest room products

4. Formulating and implementing actual prices for guest room products

5. Room product price adjustment and room rate service management

12. Economic accounting and economic benefits of guest room management

1. Characteristics of guest room economic accounting

2. Content and methods of guest room economic accounting

3. Analysis of economic activities of guest room management

4. Economic benefits of guest room management

This is a comparative system of books on hotel guest room management. Of course, there are also "Hotel Manager - Catering Management" and "Hotel Manager - Recreation Management". Of course, I hope it can help you, www.gzhedu.com