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Tailor-Made For Your CoursePick and choose material that exactly matches everything you want to teach in your course—and put it all together in one impressive-looking, economical textbook!

Just select individual chapters from the American Hotel & Lodging Educational Institute’s (AHLEI) wide range of highly respected hospitality management text-books. Add your own materials if you wish. Organize the information in the order that best fits your needs. Your students get a concise resource that’s 100% relevant to your course.

No more copyright concerns . . . No more cumbersome course add-ons

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Order your Customized Textbook today!

Table of ContentsAnswers to Your Questions .......................................... 3

Chapters Available in Customized Textbooks ........... 9

Sample Customized Textbook Chapter..................... 73

How to Order Customized Textbooks ...................... 75

Questions? Contact your account executive.

Phone: 1.800.349.0299 or +1.517.372.8800 Fax: +1.517.372.5141

Mail: AHLEI 2113 N. High Street Lansing, MI 48906 USA

Email: [email protected]

Web site: www.ahlei.org

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Answers to Your Questions

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Advantages and Uses of Customized Textbooks

What’s the difference between a Customized Textbook and a regular textbook? Customized Textbooks are made to your specifications so they cover exactly what you want to teach. We use your choice of chapters from the AHLEI’s extensive Customized Textbook Catalog, as well as your course syllabus, class handouts, project descriptions, and any other unpublished materials you would like to include. You can build your course around your students’ needs—instead of around someone else’s text.

How do my students benefit from Customized Textbooks? They save money! Students get all the materials they need for your course in one volume. No need to purchase multiple supplements. Because students use every page in every chapter—with no waste—they get a high perceived value.

What kinds of courses are Customized Textbooks designed for? Customized Textbooks can be built to fit every schedule and every teaching style. Create your own text on any combination of topics: operations, rooms, food and beverage, management, human resources, information systems, facilities management, law, ethics . . . whatever your needs!

I just need a supplement for the textbook I’m using. Can you help me? Certainly! We offer easy access to the exact information you need to supplement your current textbook. With a Customized Textbook, you avoid copying problems and provide your students with an attractive, attention-grabbing resource.

Where does the information for Customized Textbook chapters come from? The chapters are taken from the AHLEI’s popular hospitality management textbooks. In developing these resources, the Institute not only selects expert authors, but also draws upon the knowledge and experience of the world’s top professionals from academia and the industry. These authorities ensure that EI materials give your students a complete, practical understanding of the latest hospitality theories, practices, ideas, and systems.

I’m not that familiar with AHLEI resources. How can I determine the best materials for my needs? Just ask for assistance! We’ll be happy to suggest which Educational Institute resources best fit your course. If you have an idea of what you would like to include in your Customized Textbook, we’ll help you iron out the details. Not sure where to start? Just let us know what your course covers and we’ll develop a complete list of recommended chapters for your approval. Our job is to work with you to find the best match of resources for you and your students.

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Do I have to worry about copyrights? No. All of the material available on the Customized Textbook Menu is copyrighted by the American Hotel & Lodging Educational Institute. You can offer your students a variety of information without any fear of legal hassles or headaches. (We ask that the materials you supply not be copyrighted.) Copyright restrictions do apply to the unauthorized reproduction of Customized Textbooks. If you need additional copies, just contact your account executive.

Phone: 1.800.344.4381 Outside the U.S. and Canada, call +1.517.372.8800

Fax: +1.517.372.5141

2113 N. High Street Lansing, MI 48906 USA

Email: [email protected] Web site: www.ahlei.org

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Structure of Customized Textbooks What will my textbook look like?Each Customized Textbook is professionally bound. The cover includes your course number, semester/quarter, the name of the course instructor(s), your school’s name, and your department’s name. The inside pages feature graphics and diagrams.

What can I include in my Customized Textbook? Choose any of the chapters from AHLEI’s Customized Textbook menu. (See pages 14-72.) You can supply your own materials, as long as they are not copyrighted.

How are the chapters organized? You decide the sequence. Distinctive dividers separate chapters. The chapters are individually numbered, each beginning with page number one, and cross-references to other sections of the text from which the material is taken have been deleted. Many chapters offer discussion questions and most chapters feature mini-case studies and problems. (For a sample chapter, see page 73.)

Is there a minimum or maximum number of chapters I can use? There are no limits. The number of chapters is entirely up to you. Create a small supplement with just a few chapters. Or, if you require a large number of chapters to cover a broad range of topics, we can produce a multiple-volume set.

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Ordering Customized Textbooks How much lead time do I need to give on my order? Because of the coordination efforts involved, we request as much notice as possible. Production time will vary depending on the specific requirements of your order. Just contact your account executive for a time line. We’re committed to providing you with quick service.

How do I place my order? Complete the order form/worksheet at the end of this catalog to select and sequence the material in your Customized Textbook, then contact your account executive. We’ll be happy to answer any questions! After we process your request, we’ll give you the price and item number for your textbook. Pass the item number on to your bookstore and send us your completed form, along with any course materials you would like to include. Once we receive your materials and the purchase order number from the bookstore, we’ll print your complete order. (For details, see page 75.) We give you and your bookstore personal assistance with every step.

Will I get a desk copy? Yes. To help you prepare for your course, we’ll send a complimentary copy of your Customized Textbook directly to your attention when we ship your order to the bookstore.

What if I want to use my Customized Textbook for another semester? If you would like to make any adjustments to the textbook, just contact us and we’ll be happy to help. If you would like to use the same material without any changes, we simply need a purchase order from your bookstore.

What is the return policy for Customized Textbooks? Because we tailor your textbook to your unique needs, AHLEI cannot accept returns. If you have any problems with your texts, just let us know.

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Chapters Available in Customized Textbooks

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CUSTOMIZED TEXTBOOK MENUBuild your Customized Textbook with any combination of chapters from any mix of these books. Specific chapter titles are listed on the indicated pages.

INTRODUCTION TO HOSPITALITY• The Lodging and Food Service Industry

#100TXT08, see page 14• Hospitality Today: An Introduction

#103TXT07, see page 15

FOOD & BEVERAGE• Management of Food and Beverage

Operations #241TXT05, see page 18

• Food Safety: Managing with the HACCP System #245TXT02, see page 19

• Managing Beverage Operations #346TXT02, see page 20

• Managing Service in Food and Beverage Operations #349TXT04, see page 21

• Purchasing for Food Service Operations #445TXT01, see page 22

• Planning and Control for Food and Beverage Operations #464TXT08, see page 23

• Greening Food and Beverage Services #679TXT01, see page 24

ROOMS DIVISION• Hospitality Facilities Management and

Design #281TXT04, see page 26

• Managing Front Office Operations #333TXT09, see page 27

• Managing Housekeeping Operations #338TXT03, see page 28

• Security and Loss Prevention Management #387TXT03, see page 29

• Managing Technology in the

Hospitality Industry #468TXT06, see page 30

• The Art and Science of the Hotel Concierge #619TXT01, see page 31

ACCOUNTING AND FINANCIAL MANAGEMENT• Hospitality Industry Financial Accounting

#260TXT04, see page 34• Hotel and Restaurant Accounting

#261TXT07, see page 35 • Accounting for Hospitality Managers

#362TXT05, see page 36

• Accounting for Club Operations #366TXT01, see page 37

• Hospitality Industry Managerial Accounting #462TXT07, see page 38

• Hotel Investments: Issues and Perspectives, 5th edition #668TXT05, see page 39-40

• Hotel Asset Management: Principles and Practices, 2nd edition #676TXT02, see page 41-42

• Hotel Sustainable Development: Principles and Best Practices #678TXT01, see page 43-44

SALES & MARKETING• Marketing in the Hospitality Industry

#270TXT05, see pages 46-47• Fundamentals of Destination

Management and Marketing #323TXT01, see page 48

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• Revenue Management: Maximizing Revenue in Hospitality Operations #374TXT02, see page 49

• Hospitality Sales and Marketing #472TXT06, see page 50

• Convention Management and Service #478CIN08, see page 51

HUMAN RESOURCES• Supervision in the Hospitality Industry

250TXT05, see page 54• Training and Development for the


• Managing Hospitality Human Resources #357TXT05, see page 56

GENERAL HOSPITALITY MANAGEMENT• Spa: A Comprehensive Introduction

#120TXT01, see page 58• Retail Management for Spas

#220TXT01, see page 59• Leadership and Management in the


• Contemporary Club Management #313TXT03, see page 61

• Financial Management for Spas #367TXT01, see pages 62

• Understanding Hospitality Law #391TXT05, see pages 63-64

• The World of Resorts: From Development to Management #424TXT03, see page 65

• International Hotels: Development and Management #428TXT02, see page 66

• Executive Decisions: Hospitality Case Studies in Leadership, Ethics, Employee Relations, and External Relations #606TXT02, see page 67-68

• Managing Casino Slot Operations #840TXT01, see page 69

• Ethics in the Hospitality and Tourism Industry #885TXT02, see page 70-71

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Introduction to Hospitality

The Lodging and Food Service Industry #100TXT08

Hospitality Today: An Introduction #103TXT07

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The Lodging and Food Service IndustryEighth edition ©2013 #100TXT08 By Gerald W. Lattin, Ph.D., CHA, James Lattin, and Thomas Lattin

Chapter Chapter Title

1 The Travel and Tourism Industry in Perspective

2 Career Opportunities

3 The Early History of Lodging in Europe amd America

4 The Globalization of the Lodging Industry

5 The Organization and Structure of Lodging Operations

6 The Rooms Division

7 The Growth and Development of Food Service

8 The Organization and Structure of the Food Service Industry

9 The Management and Operation of Food Services

10 The Engineering and Maintenance Division

11 The Marketing and Sales Division

12 The Accounting Division

13 The Human Resources Division

14 The Security Division

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Hospitality Today: An IntroductionSeventh edition ©2011 #103TXT07 By Rocco M. Angelo, CHA and Andrew N. Vladimir, CHE


1 Service Makes the Difference

2 The Travel and Tourism Industry

3 Exploring Hospitality Careers

4 Understanding the Restaurant Industry

5 Restaurant Organization and Management

6 Understanding the World of Hotels

7 Hotel Organization and Management

8 Club Management

9 An Introduction to the Meetings Industry

10 Floating Resorts: The Cruise Line Business

11 Gaming and Casino Hotels

12 Managing and Leading Hospitality Enterprises

13 Managing Human Resources

14 Marketing Hospitality

15 How Management Companies Manage Hotels

16 Franchising Is Big Business

17 Ethics in Hospitality Management

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Food & Beverage

Management of Food and Beverage Operations #241TXT05

Food Safety: Managing with the HACCP System #245TXT02

Managing Beverage Operations #346TXT02

Managing Service in Food and Beverage Operations #349TXT04

Purchasing for Food Service Operations #445TXT01

Planning and Control for Food and Beverage Operations #464TXT08

Greening Food and Beverage Services #679TXT01

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Management of Food and Beverage OperationsFifth edition ©2009 #241TXT05 By Jack D. Ninemeier, Ph.D., CHA


1 The Food Service Industry

2 Organization of Food Beverage Operations

3 Fundamentals of Management

4 Food and Beverage Marketing

5 Nutrition for Food Service Operations

6 The Menu

7 Standard Product Costs and Pricing Strategies

8 Preparing for Production

9 Production

10 Food and Beverage Service

11 Sanitation and Safety

12 Facility Design, Layout, and Equipment

13 Financial Management

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Food Safety: Managing with the HACCP System©2008 #245TXT02 By Ronald F. Cichy, Ph.D., CFBE, CHA, CHE


1 Food Safety Risk Management and the HACCP System

2 Food Contamination and Spoilage

3 The Menu Planning and Purchasing Control Points

4 The Receiving, Storing, and Issuing Control Points

5 The Preparing, Cooking, and Holding Control Points

6 The Serving Control Point

7 The Cleaning and Maintenance Control Point

8 Facilities Cleaning and Maintenance

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Managing Beverage Operations©2010 #346TXT02 By Ronald F. Cichy, Ph.D., CFBE, CHA, CHE ,Lendal H. Kotschevar, Ph.D.


1 Trends Affecting Bars

2 The Basics of Beverage Service

3 Beverage Service Responsibilities

4 Serving Alcohol With Care

5 Leadership and Supervision

6 Bar Operations

7 Bar Marketing and Sales

8 Beer

9 Spirits

10 Wine Fundamentals

11 Wines of France

12 Wines of Italy

13 Wines of Germany

14 Wines of Spain and Portugal

15 Wines of the United States

16 Wines of Other Countries

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Managing Service in Food and Beverage OperationsFourth edition ©2012 #349TXT04 By Ronald F. Cichy, Ph.D., CFBE, CHA, CHE and Philip J. Hickey Jr.


1 Leadership in Food and Beverage Operations

2 Food and Beverage Operations

3 Select Restaurant Service Staff

4 Select Hotel Food Service Staff

5 Select Beverage Service Staff

6 Responsible Alcohol Service

7 Menu Development

8 Food Service Supplies and Equipment

9 Facility Design, Decor, and Cleaning

10 Sanitation, Safety, Security, Health, and Legal Issues

11 Labor and Revenue Control

12 Restaurants

13 Banquets and Catered Events

14 In-Room Dining

15 On-Site Food and Beverage Operations

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Purchasing for Food Service Operations©2007 #445TXT01 By Ronald F. Cichy, Ph.D., CFBE,CHA,CHE,NCE and Jeffery D Elsworth, Ph.D.


1 Purchasing in the Food Service Distribution Channel

2 Food Service Operations

3 Purchasing Systems and Personnel

4 The Distributor

5 Buyer-Distributor Relationships

6 Receiving, Storing, and Inventory Control

7 Legal Issues in Purchasing

8 Meat Products

9 Seafood

10 Poultry

11 Dairy Products and Eggs

12 Produce

13 Baked Goods and Grocery Items

14 Beverages

15 Equipment, Supplies, and Services

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Planning and Control for Food and Beverage OperationsEighth edition ©2013 #464TXT08 By Jack D. Ninemeier, Ph.D., CHA


1 The Challenge of Food and Beverage Operations

2 The Control Function

3 The Menu: The Foundation for Control

4 Operations Budgeting and Cost-Volume-Profit Analysis

5 Determining Food and Beverage Standards

6 Purchasing and Receiving Controls

7 Storing and Issuing Controls

8 Production and Serving Controls

9 Calculating Actual Food and Beverage Costs

10 Control Analysis, Corrective Action and Evaluation

11 Revenue Control

12 Preventing Theft of Revenue

13 Labor Cost Control

14 Implementing Labor Cost Controls

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Greening Food and Beverage Services©2012 #679TXT01 By Cheryl Baldwin


1 Sustainability and the Food Service Industry

2 Food

3 Food Waste Management

4 Solid Waste Management

5 Energy and Water Conservation

6 Building Operation and Construction

7 Making Greening Happen

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Rooms DivisionHospitality Facilities Management and Design #281TXT04

Managing Front Office Operations #333TXT09

Managing Housekeeping Operations #338TXT03

Security and Loss Prevention Management #387TXT03

Managing Technology in the Hospitality Industry #468TXT06

The Art and Science of the Hotel Concierge #619TXT01

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Hospitality Facilities Management and Design Fourth edition ©2015 #281TXT04 By David M. Stipanuk


1 The Role, Cost, and Management of Hospitality Facilities

2 Hospitality Facilities Management Tools, Techniques, and Trends

3 Environmental and Sustainability Management

4 Safety and Security Systems

5 Water and Wastewater Systems

6 Electrical Systems

7 Heating, Ventilating, and Air Conditioning Systems

8 Lighting Systems

9 Laundry Systems

10 Building, Structure, Finishes, and Sites

11 Lodging Planning and Design

12 Renovation and Capital Projects

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Managing Front Office OperationsNinth edition ©2013 #333TXT09 By Michael L. Kasavana, Ph.D.


1 The Lodging Industry

2 Hotel Organization

3 Front Office Operations

4 Reservations

5 Registration

6 Front Office Responsibilities

7 Security and the Lodging Industry

8 Front Office Accounting

9 Check-Out and Account Settlement

10 The Role of Housekeeping in Hospitality Operations

11 The Front Office Audit

12 Planning and Evaluating Operations

13 Revenue Management

14 Managing Human Resources

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Managing Housekeeping OperationsThird Revised edition ©2008 #338TXT03 By Aleta Nitschke, CHA, and William D. Frye, Ph.D.


1 The Role of Housekeeping in Hospitality Operations

2 Environmental and Energy Management

3 Planning and Organizing the Housekeeping Department

4 Housekeeping Human Resource Issues

5 Managing Inventories

6 Controlling Expenses

7 Safety and Security

8 Managing an On-Premises Laundry

9 Guestroom Cleaning

10 Public Areas and Other Types of Cleaning

11 Ceilings, Walls, Furniture, and Fixtures

12 Beds, Linens, and Uniforms

13 Carpets and Floors

14 Tubs, Toilets, and Vanities

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Security and Loss Prevention Management Third edition ©2013 #387TXT03 By David M. Stipanuk and Raymond C. Ellis Jr., CHE


1 Security and Safety in the Lodging Industry

2 Legal Aspects of Loss Prevention

3 Guestroom Security Equipment

4 Lodging Safety Equipment

5 Security Procedures Covering Guest Concerns

6 Departmental Responsibilities in Guest and Asset Protection

7 Emergency Management and Media Relations

8 Protection of Funds

9 Employee Safety

10 Insurance and Risk Management

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Managing Technology in the Hospitality IndustrySixth edition ©2011 #468TXT06 By Michael L. Kasavana, Ph.D., CHTP


1 Hospitality Technology Systems

2 Hospitality Technology Components

3 Reservation Systems

4 Rooms Management and Guest Accounting Applications

5 Property Management System Interfaces

6 Point-of-Sale Technology

7 Food and Beverage Management Applications

8 Sales and Catering Applications

9 Accounting Applications

10 Information Management

11 System Selection

12 Systems and Security Maintenance

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The Art and Science of the Hotel Concierge Third edition ©2012 #619TXT01 By Holly Stiel with Lin Ivice


1 Spirit, Characteristics, Values, Philosophy

2 Thinking Like a Concierge

3 The Joys and the Challenges

4 What to Expect

5 Telephone Manners

6 Building and Nurturing Relationships

7 Routine Requests

8 Working with Restaurants

9 The Digital Revolution

10 Netiquette

11 Organizing the Concierge Desk

12 Transforming Complaints into Compliments

13 Sailing Through Stress

14 Uniforms and Grooming

15 Tales from the Front

16 The Evolution of the Concierge Phenomenon

17 Les Clefs d’Or

18 Managing the Concierge

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Accounting & Financial Management

Hospitality Industry Financial Accounting #260TXT04

Hotel and Restaurant Accounting #261TXT07

Accounting for Hospitality Managers #362TXT05

Accounting for Club Operations #366TXT01

Hospitality Industry Managerial Accounting #462TXT07

Hotel Investments: Issues and Perspectives #668TXT05

Hotel Asset Management: Principles and Practices #676TXT02

Hotel Sustainable Development: Principles and Best Practices #678TXT01

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Hospitality Industry Financial Accounting Fourth edition ©2015 #260TXT04 By Raymond S. Schmidgall, Ph.D., CPA, and James W. Damitio, Ph.D., CMA


1 Introduction to Accounting

2 Accounting for Business Transactions

3 Accounting Adjustments

4 Completing the Accounting Cycle

5 Income Statement

6 Balance Sheet

7 Specialized Journals and Subsidiary Ledgers

8 Cash

9 Receivables and Payables

10 Inventory

11 Property, Equipment, and Other Assets

12 Current Liabilities and Payroll

13 Partnerships

14 Corporate Accounting

15 Bonds, Leases, and Mortgages Payable

16 Investments in Corporate Securities

17 Statement of Cash Flows

18 Analysis and Interpretation of Financial Statements

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Hotel and Restaurant AccountingSeventh edition ©2012 #261TXT07 By Raymond Cote, CPA, CCP


1 Accounting: A Management Resource

2 Business Formation: Important Decisions

3 Survey of Financial Statements

4 Exploring the Balance Sheet

5 Exploring the Income Statement

6 The Bookkeeping Process

7 Computerized Accounting System: An Introduction

8 Computerized Accounting Cycle: A Demonstration

9 Restaurant Accounting and Financial Analysis

10 Hotel Accounting and Financial Analysis

11 Depreciation and Amortization Methods

12 How to Analyze Hospitality Financial Statements

13 Annual Report to Shareholders

14 Credit and Debit Cards

15 Introduction to Budgeting and Forecasting

16 Internal Control of Cash

17 Business Math Topics for Hospitality Managers

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Accounting for Hospitality ManagersFifth edition ©2007 #362TXT05 By Raymond Cote, CPA, CCP


1 Hotel Revenue Accounting

2 Hotel Expense Accounting

3 Property and Equipment Accounting

4 Other Noncurrent Assets Accounting

5 Hospitality Payroll Accounting

6 Hotel Departmental Statements

7 Hotel Income Statements

8 Ratio Analysis of the Income Statement

9 Hotel Balance Sheets

10 Ratio Analysis of the Balance Sheet

11 Statement of Cash Flows

12 Interim and Annual Reports

13 Budgeting Expenses

14 Forecasting Sales

15 Budgetary Reporting and Analysis

16 Financial Decision-Making

17 Cash Management and Planning

18 Casino Accounting

19 Inventory Accounting

20 Assorted Topics

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Accounting for Club Operations©2001 #366TXT01 By Raymond S. Schmidgall, Ph.D., CPA and James W. Damitio, Ph.D., CMA


1 Introduction to Club Accounting

2 The Statement of Financial Position

3 The Statement of Activities

4 The Statement of Cash Flows

5 Ratio Analysis

6 Understanding and Applying Cost Concepts

7 Operations Budgeting

8 Current Asset Management

9 Internal Controls

10 Capital Budgeting

11 Property, Equipment, and Other Fixed Assets

12 Accounting for Payroll-Related Liabilities

13 Club Technology Applications

14 Lease Accounting

15 Taxes

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Hospitality Industry Managerial AccountingSeventh edition ©2011 #462TXT07 By Raymond S. Schmidgall, Ph.D., CPA


1 Introduction to Managerial Accounting

2 The Balance Sheet

3 The Income Statement

4 The Statement of Cash Flows

5 Ratio Analysis

6 Basic Cost Concepts

7 Cost-Volume-Profit Analysis

8 Cost Approaches to Pricing

9 Forecasting Methods


11 Cash Management

12 Internal Control

13 Capital Budgeting

14 Lease Accounting

15 Income Taxes

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Hotel Investments: Issues and PerspectivesFifth edition ©2012 #668TXT05 Edited by Lori E. Raleigh and Rachel J. Roginsky


1 Overview of the Lodging Industry

2 An Inside View of a Hotel Investment Program

3 Investment Strategies: Buy, Hold, or Sell

4 Hotel Investments 101

5 Public Versus Private Ownership of Lodging Real Estate

6 Investor Lessons

7 Hotel Valuation

8 Emerging Lifestyles and Travel Trends

9 Marketing

10 E-Commerce


12 Key Legal Issues

13 Current Management Contract Themes

14 Strategic Positioning and Performance Improvement on an Acquired Hotel

15 Labor Productivity Management

16 Leveraging Hotel Food and Beverage Partnerships to Improve Profitability

17 Technology

18 The Emergence of Sustainable Development: A New Model for Developing and Managing Hotels

continued on next page

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19 Competitive Advantage Through Differentiation at the Ocean House

20 Condominium Hotels: Do They Have a Future?

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Hotel Asset Management: Principles and PracticesSecond Edition ©2009 #676TXT02 Edited by Greg Denton, MAI; Lori E. Raleigh, ISHC; and A.J. Singh, Ph.D.


1 The Historical Context of the Hotel Industry and Hotel Asset Management

2 A Current Profile of the Hotel Asset Management Profession

3 The Asset Management Cycle and the Development of the Asset Management Plan

4 Establishing a Hotel Investment Program

5 The Hotel Investment Decision: Buy, Hold, and Sell Analyses

6 Contemporary Hotel Management Contracts

7 A Survey of Significant Legal Issues in Hotel Management Agreements

8 Evaluating Franchise and Chain Affiliation Programs

9 Third-Party Asset Management for Nontraditional Hotel Owners

10 Revenue Management: A Role for the Asset Manager

11 Benchmarking and Financial Analysis

12 Guidelines for Capital Expenditure Decisions

13 Best Practices in Maximizing Food and Beverage Profitability

14 Immigration Reform and Temporary Seasonal Workforce Legislation

15 Global Asset Management

16 Mixed-Use Properties and Integrated Resorts


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17 Insuring a Hospitality Asset: Risk Management Analysis and Insurance

18 Sustainable Development at the Willard InterContinental

19 Lessons from the World’s Largest LEED-Certified Hotel: The Palazzo

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Hotel Sustainable Development: Principles and Best Practices©2011 #678TXT01 Edited by A.J. Singh, Ph.D. and Hervé Houdré


1 The Evolution of Sustainable Development in the Hotel Industry: Drivers Shaping the Sustainability Agenda

2 Trends in Sustainability Regulation

3 An Overview of Sustainable Development Standards and Certifications

4 LEED and the Growth of Green Building in Lodging

5 Redefining Sustainable Travel and Tourism in the Twenty- First Century: A Global Context

6 Developing and Operating Sustainable Resorts: A Case Study of Maho Bay Camps

7 Designing and Developing Sustainable, High-Performing Hotels: An Architectural Perspective

8 Sustainable Development: Converting Existing Historic Buildings into Hotels

9 Sustainable Development Strategies and Best Practices: InterContinental Hotels Group

10 Sustainable Development Strategies and Best Practices: The Taj Group of Hotels

11 Best Practices in Sustainable Development: The Accor Group

12 Sustainable Development Strategies at Las Vegas Sands: Vision, Journey, and Future Outlook

13 High Performance Hospitality: Sustainable Hotel Case Studies

14 Creating a Culture of Sustainability at the Doubletree Hotel Portland continued on next page

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15 Planning and Delivering Sustainable Meetings and Events

16 A Guide to Measuring Sustainability

17 Sustainable Hotel Operations: An Engineering Perspective

18 Going Green: The Business Impact of Environmental Awareness on Travel

19 Market Sustainability: Practical Tips for Hotel Operators

20 Understanding and Implementing Carbon Neutral Policies

21 Global Trends in Hotel Sustainable Development: Drivers and Best Practices

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Sales & Marketing

Marketing in the Hospitality Industry #270TXT05

Fundamentals of Destination Management and Marketing #323TXT01

Revenue Management: Maximizing Revenue in Hospitality Operations # 374TXT02

Hospitality Sales and Marketing #472TXT06

Convention Management and Service #478CIN08

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Marketing in the Hospitality IndustryFifth edition ©2011 #270TXT05 By Ronald A. Nykiel, Ph.D., CHA, CHE


1 Understanding the Hospitality Industry

2 Market Segmentation and the Hospitality Industry

3 Positioning in Line with Consumer Preferences

4 The Channels of Distribution

5 Marketing in Perspective

6 Applying Key Marketing Methodologies: Marketing Research

7 Applying Key Marketing Methodologies: Sales

8 Applying Key Marketing Methodologies: Customer Service

9 Applying Key Marketing Methodologies: Advertising

10 Applying Key Marketing Methodologies: Public Relations

11 Applying Key Marketing Methodologies: Promotions

12 Applying Key Marketing Methodologies: Data Base Marketing

13 Applying Key Marketing Methodologies: Electronic Marketing

14 Applying Key Marketing Methodologies: Packaging

15 Applying Key Marketing Methodologies: Collateral Materials and Promotional Support

16 Applying Key Marketing Methodologies: Understanding Rates and Fares

17 Applying Key Marketing Methodologies: Pricing Strategies


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18 Applying Key Marketing Methodologies: Revenue Maximization

19 Practical Steps to Maximize Marketing

20 The Marketing Budget

21 The Total Hotel/Unit Marketing Plan

22 The Total Corporate/Multi-Unit Marketing Plan

23 Marketing and the Law

24 Marketing, Operations, and Research

25 Travel Purchasing Systems: Automation and Beyond

26 The New Paradigm

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Fundamentals of Destination Management and Marketing©2005 #323TXT01 Edited by Rich Harrill, Ph.D.


1 Service

2 Sales

3 Marketing

4 Tourism Research and Performance Reporting

5 Communications

6 Product Development

7 Technology

8 Human Resources

9 Member Care

10 Financial Management

11 Board Governance

12 Alliances

13 Destination Management in Canada

14 Destination Management in the United Kingdom

15 Destination Management in Mexico

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Revenue Management: Maximizing Revenue in Hospitality OperationsSecond edition ©2015 #374TXT02 By Gabor Forgacs


1 What is Revenue Management?

2 Internal Measurement Metrics

3 External Measurement Metrics

4 Forecasting

5 Tactical Rate Management

6 Stay Control and Capacity Management

7 Displacement Analysis

8 Demand Generation

9 Marketing Strategies in Revenue Management

10 Strategic Pricing

11 Distribution Channel Management

12 Revenue Management’s Place within the Organization

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Hospitality Sales and MarketingSixth edition ©2014 #472TXT06 By James R. Abbey, Ph.D., CHA


1 Introduction to Hospitality Marketing and Sales

2 The Marketing Plan: The Cornerstone of Sales

3 Managing the Marketing and Sales Office

4 Personal Sales

5 Telephone Sales

6 Internal Marketing and Sales

7 Advertising, Public Relations, and Publicity

8 Marketing to Business Travelers

9 Marketing to Leisure Travelers

10 Marketing to Travel Agents

11 Marketing to Meeting Planners

12 Marketing to Special Segments

13 Marketing Restaurants and Lounges

14 Marketing Catered Events and Meeting Rooms

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Convention Management and ServiceEighth edition ©2011 #478CIN08 By Milton T. Astroff and James R. Abbey, Ph.D., CHA


1 Introduction to the Convention, Meetings, and Trade Show Industry

2 Developing a Marketing Plan

3 Organizing for Convention Sales

4 Selling the Association Market

5 Selling the Corporate Meetings Market

6 Selling Other Markets

7 Selling to the Meetings Market

8 Advertising to the Meeting Planner

9 Negotiations and Contracts

10 The Service Function

11 Guestrooms

12 Preparing for the Event

13 Function Rooms and Meeting Setups

14 Food and Beverage Service

15 Audiovisual Requirements

16 Admission Systems and Other Services

17 Exhibits and Trade Shows

18 Convention Billing and Post-Convention Review

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Human Resources

Supervision in the Hospitality Industry #250TXT05

Training and Development for the Hospitality Industry #354TXT01

Managing Hospitality Human Resources #357TXT05

54 www.ahlei.org

Supervision in the Hospitality IndustryFifth edition ©2013 #250TXT05 By Jack D. Ninemeier, Ph.D., CHA and Raphael R. Kavanaugh, Ed.D., CHA


1 The Supervisor and the Management Process

2 Effective Communication

3 Recruitment and Selection Procedures

4 Training and Orientation

5 Managing Productivity and Controlling Labor Costs

6 Evaluating and Coaching

7 Discipline

8 Special Supervisory Concerns

9 Team Building

10 Motivation Through Leadership

11 Managing Conflict

12 Time Management

13 Managing Change

14 Professional Development

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Training and Development for the Hospitality Industry ©2002 #354TXT01 By Debra F. Cannon, Ph.D., CHE and Catherine M. Gustafson, Ph.D., CCM, CHE


1 A Case for Training and Development

2 Training and Development as an Investment

3 Assessing Training Needs

4 Instructional Design

5 Training Tools and Techniques

6 Training with Technology

7 Measuring and Evaluating Training and Development

8 Training the Trainer

9 Orientation and Socialization

10 Hourly Employee Training

11 Mentoring

12 Supervisory and Management Development

13 Executive Education

14 Outsourcing Training and Development

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Managing Hospitality Human ResourcesFifth edition ©2012 #357TXT05 By Robert H. Woods, Misty M. Johanson, and Michael P. Sciarini


1 Employment Laws and Applications

2 Job Analysis and Job Design

3 Planning and Recruiting

4 Selection

5 Orientation, Socialization, and Culture

6 Training and Development

7 Evaluating Employee Performance

8 Compensation Administration

9 Incentive and Benefits Administration

10 Labor Unions

11 Negotiation and Collective Bargaining

12 Health, Safety, and EAPs

13 Turnover, Discipline, and Exits

14 Social Responsibility and Ethics

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General Hospitality ManagementSpa: A Comprehensive Introduction #120TXT01

Retail Management for Spas #220TXT01

Leadership and Management in the Hospitality Industry #304TXT03

Contemporary Club Management #313TXT03

Financial Management for Spas # 367TXT01

Understanding Hospitality Law #391TXT05

Resort Development and Management #424CSB02

International Hotels: Development and Management #428TXT02

Executive Decisions: Hospitality Case Studies in Leadership, Ethics, Employee Relations, and External Relations #606TXT01

Ethics in the Hospitality and Tourism Industry #885TXT02

Managing Casino Slot Operations #840TXT01

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Spa: A Comprehensive Introduction©2008 #120TXT01


1 Philosophy of Spa

2 A History of Spa and Spa Cultures

3 Contemporary Spa

4 Possibilities and Potential of Spa

5 Term, Treatments, and Traditions

6 The Service Experience

7 Spa Finance and Accounting

8 Spa Careers and Professions

9 Day in the Life of a Spa Director

10 Leadership and Ethics

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Retail Management for Spas©2005 #220TXT01


1 The Art and Science of Retail

2 Retail Planning

3 Purchasing

4 Inventory Managment

5 Evaluation Finanicial Performance

6 Sales and Service

7 Visual Merchancising

8 Marketing

9 Spa Retail Opening

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Leadership and Management in the Hospitality Industry Third edition ©2009 #304TXT03 By Robert H. Woods, Ph.D., CHRE, and Judy Z. King


1 The Changing Nature of Leadership and Management

2 The Quest for Quality

3 Continuous Improvement—Process and Tools

4 Power and Empowerment

5 Communication Skills

6 Goal-Setting, Coaching, and Conflict-Management Skills

7 High-Performance Teams

8 The Challenge of Diversity

9 Managing Organizational Change

10 Strategic Career Planning

11 Which Way is North? A Look at Ethics

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Contemporary Club ManagementThird edition ©2013 #313TXT03 Edited by Joe Perdue, CCM, CHE, and Jason Koenigsfeld, Ph.D., CHE


1 Overview of Club Operations

2 The Board of Directors and the General Manager/ Chief Operating Officer

3 Leading Clubs Effectively

4 Strategic Planning and Management

5 Effective Communication for Club Managers

6 Club Marketing

7 Membership Marketing

8 Managing Human Resources in Clubs

9 Training and Professional Development in Clubs

10 Club Food and Beverage Operations

11 Club Financial Management

12 Club Technology

13 Club Facility Management

14 Managing Entertainment in Clubs

15 Golf Operations in Clubs

16 Golf Course Maintenance

17 Club Fitness, Spa, Aquatics, and Tennis Operations

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Financial Mangement for SpasFirst edition ©2011 #367TXT01 By Raymond S. Schmidgall, Ph.D., CPA and John R. Korpi


1 Introduction to Spa Financial Management

2 Accounting for Payroll

3 Inventory

4 Income Statement

5 Ratio Analysis

6 Pricing and Menu Engineering



9 Cash Management

10 Capital Budgeting and Lease Accounting

11 Business Plan Development

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Understanding Hospitality LawFifth edition ©2009 #391TXT05 By Jack P. Jefferies, J.D., LL.M., J.S.D. and Banks Brown, J.D.


1 The Common Law Basis for Laws Governing the Hotelkeeper

2 The Hotelkeeper and the Law of Contracts

3 The Hotelkeeper and the Laws of Torts and Negligence

4 The Hotel’s Duty to Receive Guest and Its Right to Refuse Guests

5 Guest Reservations

6 Convention and Group Contracts with the Hotel

7 The Guest’s Right to Privacy

8 The Hotel’s Right to Evict a Guest, Tenant, Restaurant Patron, or Others

9 Americans with Disabilities Act – Public Accommodations

10 The Hotel’s Duty to Protect Guests

11 The Hotel’s Liability Regarding Guests’ Property

12 The Hotel’s Liability for Loss of Property of Non-Guests

13 Safekeeping Facilities

14 Fraud Committed Against Hotels and Crimes of Trespass

15 Deceased Guests

16 General Laws Regarding Food

17 Other Laws Relating to Food Service

18 State Laws Relating to Alcoholic Beverages


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19 Wage and Hour Laws Applicable to Hotel Employees

20 The Family and Medical Leave Act

21 Laws Against Discrimination in Employment

22 Use of Lie Detector Tests by Hotel Management

23 National Labor Relations Act

24 Immigration Reform and Control Act of 1986

25 Federal Social Security, Unemployment Insurance, and Workers’ Compensation

26 Federal Income Tax: Withholding and Reporting Requirements

27 Maintenance of Guest Registers

28 Consumer Protection Laws Affecting Hotels

29 Public Health and Safety Requirements

30 Occupational Safety and Health Act

31 Licensing and Regulation of Hotels by Cities, Towns, and Villages

32 Telephone Service and Resale Rights

33 Copyright Laws for Music, Television, Video, and Movies

34 Fire Safety Laws

35 Taxes

36 Warranties and Product Liability

37 Antitrust Laws and Hotels

38 Understanding Franchising

39 Legal Issues Involving the Internet

40 The Impact of Terrorist Attacks on the Laws Governing Hotels

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The World of Resorts: From Development to ManagementThird edition ©2009 #424TXT03 By Chuck Yim Gee


1 The Resort Concept

2 Resort History

3 Special Considerations in Planning and Development

4 The Process of Planning and Development

5 Planning the Facilities

6 Major Recreational Activities and Facilities

7 Personnel Organization and Human Relations

8 Front-of-the-House Management

9 Heart-of-the-House Management I: Food and Beverage, Housekeeping Laundry and Dry-Cleaning Operations

10 Heart-of-the-House Management II: Plant, Grounds, Energy, Accounting, and Purchasing

11 Security, Safety, and the Management of Risk

12 Resort Marketing and Sales Promotion

13 Managing the Resort Investment

14 Resorts: Retrospect and Prospects

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International Hotels: Development and ManagementSecond edition ©2008 #428TXT02 By Chuck Yim Gee


1 Globalization, Tourism, and the LodgingSector

2 The Emergence of International Hotels

3 Political Aspects of the International Travel, Tourism, and Lodging Industry

4 Financing International Hotels

5 The Decision to Go Global

6 Developing an International Hotel Project

7 International Hotel Contracts and Agreements

8 Understanding Cultural Diversity

9 Selection and Preparation of International Hotel Executives

10 International Human Resource Management

11 Special Considerations in Managing International Hotel Operations

12 International Hotel Classifications and Standards

13 International Hotel Sales and Marketing

14 Global Competition and the Future

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Executive Decisions: Hospitality Case Studies in Leadership, Ethics, Employee Relations, and External RelationsSecond edition ©2011 #606TXT02 By William P. Fisher, Ph.D.

Case # Title

606C01 Is There a Formula for Success?

606C02 Managing In Different Environments

606C03 Group Dimensions

606C04 Confronting Conflict

606C05 Morale Turnaround

606C06 Is There a Carryover Effect?

606C07 A Major Decision Is Necessary

606C08 Change For The Sake of Change or For Another Reason?

606C09 Chemistry

606C10 Everybody Likes Harry

606C11 Follow Which Leader?

606C12 Do You Have a Culture?

606C13 A Truthful De-Hiring?

606C14 The Reluctant Executive

606C15 Is This Extortion?

606C16 The Duplicate Payment

606C17 Is This a Good or a Bad Surprise?

606C18 Can This Be True?


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Case # Title

606C19 The Holiday Gift

606C20 The Promotion You Didn’t Receive

606C21 When In Rome...

606C22 Who Gets the Credit?

606C23 The Anonymous Letter

606C24 Does the Human Resources Director Play Favorites?

606C25 Somebody Else’s Promise

606C26 Delegating

606C27 Is This Harassment?

606C28 Would You Like To Contribute To...

606C29 A Split Personality?

606C30 What Kind of Party Is This?

606C31 Negotiating With a Key Employee

606C32 The Backstabber

606C33 The Employee Survey

606C34 That Odor is Certainly Not Perfume!

606C35 Is It Really Better to Give Than to Receive?

606C36 The Separation of Charles Wilson

606C37 An Expense Report Error?

606C38 Are You a Pirate?

606C39 The Birthday Gift

606C40 Political Pressure

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Managing Casino Slot Operations©2009 #840TXT01

By B. Roger Pettersson and Nathanial Hammond


1 The History of Slot Machines

2 The Slot Department Organizational Structure

3 Gaming Control and Regulations

4 Currency Reporting and Recordkeeping

5 Responsible Gaming Guidelines

6 Anatomy of a Slot Machine

7 Slot Machine Classifications and Types

8 Common Slot Operations Myths

9 Slot Technology and Trends

10 Customer Reward Programs and Incentives

11 Floor Design and Layout

12 Slot Math

13 Slot Reports and Analysis

14 Slots Human Resource Issues

15 Delivering Quality Service in Slot Operations

70 www.ahlei.org

Ethics in the Hospitality and Tourism IndustrySecond edition ©2008 #885TXT02

By Karen Lieberman, Ph.D., R.D. and Bruce Nissen, Ph.D.


1 Why Are We Studying Ethics

2 Utilitarianism: The Greatest Good

3 Kantian Ethics: Duties and Rights

4 An Ethic of Justice: Treating Others Fairly

5 Virtue Ethics: Aristotle and the Good Life

6 Applying Ethics to the Purchasing Function

7 Applying Ethics to the Marketing Function

8 Applying Ethics to the Sales Function

9 Applying Ethics to the Maintenance Function

10 Applying Ethics to the Food and Beverage Function

11 Appliying Ethics to the Front Office Function

12 Applying Ethics to the Housekeeping Function

13 Club Management

14 Cruise Line Management

15 Sports Management

16 Entertainment Management

17 Event Management

18 Meeting Management

19 Ethical Issues for International Managers


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20 Managing a Culturally Diverse Workforce

21 Ethics and the Human Resources Management Function

22 Ethics in Financial Management

23 Applying Ethics to Maintain an Environmentally Sound Hospitality and Tourism Industry

24 Ethics and Public Policy in the Hospitality and Tourism Industry

25 Ethical Issues in Research and Academia

72 www.ahlei.org

www.ahlei.org 73

Sample Customized TextbookChapter

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How to Order Customized Textbooks

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Step-by-Step Ordering Procedures1. Complete the order form/worksheet on the next page. Indicate where you would

like your own course materials inserted, if applicable. You will need this informa-tion when you place your order.

2. Contact your account executive to initiate your order. We will be happy to answer any questions!

3. After we process your request, your account executive will let you know the price, estimated delivery date, and item number for your Customized Textbook.

4. Verify the information on your order form and fax or mail a signed copy to your account executive. Mail us masters of any course materials you would like to include. (We cannot proceed with your order until we receive all of these items.)

5. Inform your bookstore of the textbook item number and ask them to place the or-der immediately. (Production of your Customized Textbook will not begin until we receive the purchase order number.)

6. We will print your complete order and ship it to your bookstore. You will receive a complimentary desk copy sent to your attention.

7. To use your Customized Textbook for another semester, just contact your account executive. We will help you make any necessary changes.

8. Because we tailor your textbook to your unique specifications, the Educational Institute cannot accept returns.

To contact your account executive—Call: +1.800.344.4381 Outside the U.S. and Canada, call +1.517.372.8800

To send in your Customized Textbook order form/worksheet—Fax: +1.517.372.5141

Mail: AHLEI, 2113 N. High Street Lansing, MI 48906 USA

Email: [email protected]

Please complete the order form/worksheet on the next page.

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