`CBM2015—00091
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`EXHIBIT 2040
`EXHIBIT 2040
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`PART 1
`PART 1
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` DITTMER
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`{~;'i{1F'"F”ii~:
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`T
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`Dimensions of the
`
`Hospitality Industry: An Introduction
`
`SECOND
`
`EDITION
`
`mm
`
`' ma-
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`
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`Dimensions
`ofthe
`Hospitality
`Industry
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`Dimensions
`ofthe
`Hospitality
`Industry
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`All lIItI'0dlICti0I'|
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`SECOND EDITION
`
`Paul R. Dittmer
`New Hampshire College
`
`New York City Technical College
`The City University of New York
`
`‘Tr-I VAN NOSTRAND REINHOLD
`; I® P ® A Division of International Thomson Publishing, Inc.
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`'
`
`123456789IOQEB-FF010099989796
`
`Library of Congress Cataloging-in-Publication data
`
`Dittmer, Paul.
`Dimensions of the hospitality industry: an introduction / Paul R.
`Dittmer, Gerald G. Griffin. —- 2nd ed.
`p.
`cm.
`Includes index.
`ISBN 0-442-02082-1
`
`1. Hospitality industry—Management.
`1936- .
`11. Title.
`TX911.3.M27D583
`647.94’068—dc20
`
`1996
`
`I. Griffin, Gerald G.,
`
`96-14906
`CIP
`
`
`
`
`
`Contents
`
`Preface
`
`vii
`
`Part one
`
`1
`
`Dimensions of the Hospitality Industry: A Career Overview
`
`3 2
`
`Hospitality Foundations 1: Early Development
`of the Hospitality Industry ~
`.
`
`3
`
`Hospitality Foundations II: The Hospitality Industry
`in the United States in the Twentieth Century
`
`33
`
`79
`
` P a I‘ I 1' II I‘ E E
`
`4
`
`5
`
`5
`
`Dimensions of Food and Beverage
`
`Food and Beverage Facilities
`
`Food and Beverage Operations
`
`-
`
`I31
`
`1 6 7
`
`203
`
` 1
`
`Dimensions of Lodging
`
`24]
`
`8
`
`9
`
`Lodging Facilities
`
`Lodging Operations
`
`275
`
`305
`
`
`
`vi
`
`Contents
`
`P 3 I‘ t F iv 9
`
`
`
`10
`
`Hospitality Operations Management
`
`343
`
`Part Six
`
`
`
`TI
`
`12
`
`13
`
`Dimensions of Travel and Tourism
`
`Travel Services
`
`Recreation, Entertainment, and Other Tourism Attractions
`
`395
`
`431
`
`46]
`
`P a I‘ t S e v e n
`
`
`
`14
`
`Hospitality and Tourism Tomorrow: An Issues Overview
`
`'
`
`Glossary
`
`Index
`
`497
`
`527
`
`563
`
`
`
` Preface
`
`The second edition of this text is intended for courses that introduce
`students to the broad world of hospitality and tourism and to the cur-
`ricula that will prepare them for managerial careers in these fields.
`This newly revisededition consists of fourteen chapters divided into
`seven parts. Each of the seven parts provides coverage of a primary
`area commonly treated in introductory courses, as indicated below.
`
`Part
`
`Area Covered
`
`No. of Chapters
`
`I
`II
`
`III
`IV
`V
`VI
`
`Introduction/overview
`Historical foundations
`
`Food and beverage
`Lodging
`Hospitality management
`Travel and tourism
`
`, VII
`
`Future perspectives
`
`1
`2
`
`3
`3
`1
`3
`
`1
`
`The number of chapters has been reduced to fourteen to facilitate
`the use of the complete workin a one-semester course. The strong pos-
`itive features of the first edition have been retained and, in response to
`suggestions from users, several important features have been added
`throughout the book. These include excerpts from current periodicals
`designed to provide current industry—based illustrations and excerpts
`intended to show technological applications of significant points in the
`chapters. In addition, hospitality profiles, appearing only in the histor-
`ical chapters, will provide students with interesting sketches of some
`of the giants who have made dramatic and lasting contributions to our
`field.
`p
`In addition to the new elements described above, this revised edi-
`tion offers several case studies at the end of each chapter. These cases,
`identified as Moments of Truth, provide opportunities for students to
`engage in some chapter-related critical thinking under the guidance of
`
`vii
`
`
`
`viii
`
`Preface
`
`their instructor and to discuss their varying views openly in the class-
`room setting. Finally, the statistical information from the first edition
`has been updated to provide students and their instructors with the
`very latest available data.
`In developing and revising the text, we have attempted to make
`flexibility a key feature. For example, elimination of any one of the
`seven major parts will not make it difficult to use others. Thus, instruc-
`tors in programs that do not include foodservice courses can choose to
`ignore “Part III: Food and Beverage Perspectives.” In programs with-
`out lodging courses, instructors may prefer to skip “Part IV: Lodging
`Perspectives.” And in programs without
`travel and tourism com-
`ponents,
`instructors can disregard “Part VI: Travel and Tourism
`Perspectives.”
`Although instructors in many programs will choose toinclude the
`parts of the text that introduce the principal areas covered in their cur-
`ricula, some may prefer to take a contrary approach: to assign the parts
`that are not linked to the specifics of their programs. Instructors in pro-
`grams that do not offer courses in food and beverage management, for
`example, may choose to assign the relevant chapters in this text to pro-
`vide their students with some introduction to this important area.
`In addition, because the number of end-of-chapter questions is
`more than most will be inclined to assign, instructors will be able to
`make selective use of these for written response or for in—class discus-
`sion. Answers for all end-of-chapter questions can be found in the
`Irtstructork Guide, which also includes a number of other materials
`
`' designed to assist those adopting the work. The Instructors Guide is
`available on request from the publisher: Van Nostrand Reinhold, 115
`Fifth Avenue, New York, NY 10003.
`
`
`
`The following is an overview of the text.
`Part I gives a profile of the hospitality industry and is intended to
`provide a sense of its scope. At the same time, it introduces the three
`principal areas addressed in college majors—foodservice, lodging, and
`travel and tourism—and two key concepts—morrzents of truth and
`cycles of service. Finally, it addresses some issues of particular concern
`to students: career opportunities, education, and the experience
`required to pursue those opportunities; and both the advantages and
`disadvantages of working in these fields.
`
`
`
`Preface
`
`ix
`
`Part II traces the history and development of travel and hospitality
`in the Western world. Chapter 2, the first of the two chapters in this
`part, sketches the growth of travel and hospitality from earliest times
`through the Greek and Roman empires, the Middle Ages, and the
`period up to the Industrial Revolution in England and in the United
`States from colonial times through the nineteenth century. Chapter 3 is
`concerned with twentieth-century developments in transportation and
`hospitality services principally in the United States.
`Part III offers a broad introduction to food and beverage. Chapter 4,
`the first of three chapters, identifies the size and scope of the indus-
`try, describes many characteristic types of food and beverage opera-
`tion, and explains a system for classifying establishments in the food-
`service industry. Chapter 5 deals with food and beverage facilities
`and defines the terms product line and service product. Chapter 6
`describes food and beverage operations from purchasing through
`service.
`Part IV provides a broad introduction to lodging. Chapter 7, the
`first of three chapters, identifies the size and scope of the industry,
`describes many characteristic types of lodging establishment opera-
`tions, and discusses various ways of classifying and rating lodging
`establishments. Chapter 8 deals with lodging facilities and shows how
`the terms product line and service product relate to the lodging indus-
`try. Chapter 9 describes the basic operations that all lodging establish-
`ments require and identifies a number of services found in various
`lodging operations.
`Part V provides an introduction to operations management in the
`hospitality industry. Using examples taken from the world of foodser—
`vice and lodging, ‘the chapter introduces operations management in
`the following key areas: management, marketing, human resources,
`accounting, and computers.
`Part VI introduces travel and tourism. Chapter 11 discusses vari-
`ous travel motivators, describes the role of governments in travel and
`tourism, and identifies the size and scope of the industry as well as its
`several components. Chapter 12 focuses on the people and businesses
`that sell travel, defines the term package, and describes various types of
`travel packages. Chapter 13 defines the terms recreation and entertain-
`ment and describes various recreation, entertainment, and other
`tourism attractions on which the travel industry depends.
`Part VII consists of a single chaptergdevoted to a number of signifi-
`cant issues that are likely to be of increasing concern to managers in
`the hospitality and tourism industries in the years ahead.
`
`
`
`X P
`
`reface
`
`In developing this text, we were fortunate to have the cooperation and
`assistance of the people whose names and affiliations are here
`recorded. Some of these individuals may feel their contributions were
`minor. We strongly disagree: even brief comments and the most casual
`of conversations can suggest ideas and change views, and thus have
`profound impact on a work in progress. With that in mind, we sin-
`cerely and publicly acknowledge and thank the following for their
`assistance: Patricia S. Bartholomew, Frank C. Constantino, Allen M.
`Freedman, Stephen K. Holzinger, Fedele J. Panzarino, and Carol Soloff
`of the Hospitality Management Department, New York City Technical
`College, The City University of New York; William Peterson and Fred
`Walter of the Division of Hospitality Management, and Julie Rain,
`Administrative Assistant in the division, as well as Richard Pantano,
`Library Director, and Edward Daniels, Research Librarian, all of New
`Hampshire College; Francis M. Domoy, Richard F. Marecki, Warren
`Sackler, and Carol B. Whitlock of the School of Food, Hotel, and Travel
`
`Management, Rochester Institute of Technology; Robert A. Heath and
`Edward F. McIntyre of the Birmingham (United Kingdom) College of
`Food, Tourism, and Creative Studies; Kevin Bedard, General Manager
`of Canopy’s Training Restaurant, Rochester, New York, operated by the
`Educational Opportunity Center, State University of New York,
`Brockport; Andrew R. Schwarz of the Hospitality Division of Sullivan
`County Community College; David C. Dorf of Dave Dorf Associates;
`Marianne Gajewski and Lisa Gates of the Educational Foundation of
`the National Restaurant Association; Allan Sherwin of the Lundeberg
`Seamanship School; Kathlyn K. Griffin of The Big Twinkie; James
`Bardi, Director, Hospitality Management Program, Pennsylvania State
`University, Berks Campus; Gus Katsigris, Director, Food and
`Hospitality Services Institute, El Centro College. We would also like to
`thank all the reviewers whose expert guidance helped shape this sec-
`ond edition: Frank J. Ambrozic, City College of San Francisco; Richard
`J. Doyon, Quincy College; Fred R. Hawk, Chaparral College; Richard
`M. Lagiewski, State University of New York, Plattsburgh; Fred
`Laughlin, Northwestern Michigan College; Christine D. Letchinger,
`Kendall College; Chris Mottern, College of Southern Idaho; Michael R.
`Pepper, Transylvania University; Mokie Steiskal, Columbus State
`Community College.
`—
`Through the many months required to produce this work, the
`extraordinary professional staff of Van Nostrand Reinhold has been
`
`
`
`Preface
`
`xi
`
`most patient, helpful, and supportive. In particular, Mimi Melek,
`Melissa Rosati, Amy Beth Shipper, and Michelle Agosta all deserve a
`public salute for their special efforts on our behalf. So do Maxine
`Effenson Chuck, our developmental editor, and Elyse Rieder, who did
`an exceptional job of researching and collecting the photographs used
`in the book. Without their dedicated, professional help,
`this work
`wouldnever have made it past the planning stage.
`Finally, we gratefully salute our wives, Barbara and Charlene, who
`soldiered on in so many ways for so many months. Their understand-
`ing as the work progressed was a blessing. Without their cooperation
`and support, the manuscript could never have been completed.
`If this text is successful—that is, if it is a useful addition to the
`growing number of professional texts available for students planning
`managerial careers in hospitality and tourism——much of the credit will
`be due to the people whose help we are delighted to have had this
`opportunity to acknowledge. If not, the responsibility is wholly that of
`the authors.
`
`Paul R. Dittmer
`Gerald G. Griffin
`
`April, 1996