FoodReference.com (since 1999)
BOOK REVIEW SECTION

 You are here > Home > 

Next

AN INTRODUCTION TO MODERN CANADIAN HOSPITALITY AND TOURISM MANAGEMENT (with a chapter on Recycling and one on Catering to the Retired Market Segment)
H. Berberoglu

This publication covers the basics of tourism, Canadian tourism, and tourism in all the provinces and territories, as well as environmental issues.  All different components of the tourism industry, i.e. hotels, restaurants, transportation, and support industries, are covered. A unique book specifically written for all who wish to know more about the Canadian tourism industry and want to pursue tourism as a career.  It contains two extremely valuable chapters: a plan for recycling, reusing and reducing materials, for hoteliers and restaurateurs, and, how to increase sales by catering to the retired market segment.

Contents: Overview of the tourism industry, job opportunities in the tourism industry, tourism defined, tourism statistics, transportation, history of tourism, infrastructure, attractions, guides, translators, cultural institutions, political stability, safety of tourists, weather, communicable diseases, Canada's tourism - an international perspective, the modem tourist, the Canadian product, international tourism destinations, the accommodation sector, categories of accommodation facilities, the human resources structure of hotels, food service operations, convenience foods, nutrition, chronology of the restaurant business, historical tidbits, famous hoteliers and restaurateurs, the future of tourism in the world. 

Softcover, Cerlox Bound, 195 Pages, ISBN 1-835861-48-9, Published 1999. ($35.00)

Food Service Management, Travel and Tourism, & Culinary Arts
Telephone: (416) 431-2015
Facsimile: (416) 431-2015 (call before transmitting facsimile)