3 Review(s)

This book presents a clear and practical understanding of strategic management within the hotel and restaurant industry. It explores essential topics related to managing services, staff, and resources efficiently in both hospitality and food establishments. The book offers detailed insights into how planning, controlling, and decision-making play a crucial role in creating successful hotel and restaurant operations. Focused on the changing demands of the hospitality industry, the book highlights key concepts that help in handling competition, maintaining quality, and improving service delivery. It also emphasizes the role of human resources and operational planning to ensure the best guest experiences. Hotel & Restaurant Strategic Management is useful for students of hotel management, hospitality professionals, restaurant owners, and business planners. This book acts as a guide for those who want to build strong careers or improve operations in the hotel and restaurant sector with a strategic and modern approach.