I want to learn hotel management, recommend a book for beginners

Unit 1 Overview of Hotel(1)

Section 1: Hotel Industry and Hotel Products(2)

I. Concept of Hotel(2)

II. Role of Hotel(3)

III. Hotel Products and its Characteristics(4)

Section 2: Generation and Development of Hotel(6)

I. Generation and Development of Hotel in World(6)

II.

I. The Generation and Development of the World Hotel Industry(6)

II. The Generation and Development of China's Hotel Industry(11)

Section III: Classification and Ranking of Hotels(14)

I. The Objectives and Significance of Classification of Hotels(15)

II. Methods of Classification of Hotels(15)

III. )

Section 4: Functional and Structural Layout of a Hotel(22)

I. Principles of Functional and Structural Layout of a Hotel(22)

II. Functional and Structural Layout of Front Office Reception Section(23)

III. Functional and Structural Layout of Back Office Supplies Section(29)

Unit 2: Fundamental Theories of Hotel Management(32)

Section 1: Overview of Hotel Management(33)

I. Meaning of Hotel Management(33)

II. Contents of Hotel Management(36)

Section 2: Hotel Management Functions(39)

I. Planning Functions(39)

II. Organizational Functions(41)

III. Command Functions(42)

Fourth, coordination function (43)

Fifth, control function (44)

Section 3 Theoretical Foundations of Hotel Management (46)

I. Scientific Management Theory (47)

Second, Behavioral Science Theory (49)

Third, Modern Management Theory (53)

Unit 3 Hotel Ethics ( 57)

Section 1 Professional Ethics and Hotel Ethics(58)

I. Concepts and Basic Contents of Professional Ethics(58)

II. Concepts and Role of Professional Ethics in the Hotel Industry(59)

Section 2 Code of Ethical Behavior for the Hospitality Industry(60)

I. Basics of Code of Ethical Behavior(60)

II. Code of Professional Ethical Behavior in the Hospitality Industry(61)

Section III: Evaluation Criteria and Cultivation Methods of Professional Ethics in Hotels(62)

I. Cultivation of Professional Ethics in Hotels(63)

II. Evaluation Criteria of Professional Ethics(64)

III. Concepts and Methods of Professional Ethics Cultivation(66)

Unit 4 Hotel Service Etiquette(69)

Section 1: Overview of Hotel Service Etiquette(70)

I. Concepts of Hotel Service Etiquette(70)

II. Role of Hotel Service Etiquette(70)

Section 2: Hotel Employees' Dress Code(71)

Section 3: Hotel Staff Dressing(71)

I. Hotel Staff Dressing(71)

II. Hotel Staff Dressing(71)

III.

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

II. Contents of Dress Etiquette for Hotel Employees(72)

Section III: Grooming Etiquette for Hotel Employees(75)

I. Principles of Makeup for Hotel Employees(75)

II. Grooming Modification for Hotel Employees(76)

Section IV: Grooming Etiquette for Hotel Employees (78)

I. Standing Posture of Hotel Employees(78)

II. Sitting Posture of Hotel Employees(82)

III. Walking Posture of Hotel Employees(88)

IV. Squatting Posture of Hotel Employees(90)

V. Gestures of Hotel Employees(91)

VI. Expressions of Hotel Employees(96)

VII. p>

Unit 5 Psychology of Hotel Service(100)

Section I. Psychology of Interpersonal Communication in Hotel Service(101)

I. Several Cognitive Effects in Interpersonal Communication(101)

II, General Consumption Psychology of Guests(107)

II. Consumption Needs of Guests(109)

III. Consumption Motivation of Guests(110)

IV. Consumption Decision-making Process of Guests(112)

Section III: Necessary Psychological and Professional Qualities of Hotel Attendants(114)

I. Connotation and Characteristics of Hotel Services( 114)

II. The contents of the necessary psychological and professional qualities of hotel waiters(116)

Unit 6 Hotel Culinary Culture(122)

Section I. Overview of Culinary Culture(123)

I. The Meaning of Culinary Culture(123)

II. The Types of Chinese Culinary Culture(123)

III. Characteristics of Chinese Cuisine(126)

Four: The Eight Cuisines of China(128)

Five: Other Flavors(131)

Section 2: Dietary Ingredients and Cooking Techniques(135)

I. Classification of Dietary Ingredients(135)

Second: Major Cooking Techniques(137)

Section 3: Basic Knowledge of Wine(137)

Second: The Basics of Alcohol(139)

Second: The Basics of Wine(131)

Second: The Basics of Wine(132)

This section covers the following topics. Basic Knowledge of Alcohol(138)

I. Classification of Alcohol(138)

II. Fermented Alcohol(139)

III. Distilled Alcohol(143)

IV. Prepared Alcohol(147)

Section IV. Basic Knowledge of Tea Culture(150)

I. Characteristics of Tea Culture(150)

II. Tea Culture in the World(151)

Three, Types of Tea(152)

Unit 7: Hotel Related Management Regulations(156)

Section 1: Star Rating System for Tourist Hotels(157)

I. Overview of Star Rating System for Tourist Hotels(157)

II. 157)

Third, the review and processing system of tourism hotel star rating(160)

Section 2: Laws and regulations on hotel security management(161)

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

Second, the main contents of security management in the hotel industry(161)

Section 3: Laws and regulations on fire safety management( 163)

I. Overview of Fire Safety Management Laws and Regulations(163)

II. Fire Safety Management System(164)

III. Fire Extinguishing and Rescue Management System(164)

IV. Legal Responsibility(165)

Section IV: Health Management Laws and Regulations(165)

I. Laws and Regulations(165)

II. Health Management Regulations and Legal Liability(165)

Section V. Laws and Regulations on the Management of Entertainment Venues(167)

I. Overview of Laws and Regulations on the Management of Entertainment Venues(167)

II. Concepts and Characteristics of Entertainment Venues(167)

III. )

Unit 8 English for Hotels(172)

Section 1 The Organization of Hotel(173)

I. Name of Hotel's Departments(173)

II. Other Related Words( Topic?related Words)(174)

Three, the hotel polite language (Courteous English)(175)

Section II Hotel Room Management (Housekeeping Management)(179)

I. Front Desk Service)(179)

Second, Room Service (Housekeeping Service)(184)

Third, Food & Beverage Management (Food & Beverage Management)(187)

One, Chinese Restaurant Service (Chinese)(187)

One, Chinese Restaurant Service (187)

One, Chinese Restaurant Service (187)

One, Chinese Restaurant Service (187)

One, Chinese Restaurant Service)(187)

II. Western Restaurant Service (Western Restaurant Service)(189)

III. Bar Service (Bar Service)(190)

Fourth Section Recreation Management (Health & Recreation Management)(190)

Section IV. Recreation Management)(192)

I. Fitness Center (Fitness Center)(192)

II. Recreation Center (Health Club)(193)

Hotel Manager - Housekeeping

I. Introduction to Modern Hospitality Management

I.

1. Nature, Classification and Basic Characteristics of the Hospitality Industry

2. Characteristics and Tasks of Hospitality Management

3. Modern Hospitality Management

4. Hotel Organizational Setup and Models

5. Characteristics of Rooms Commodities and their Position and Role

6. Characteristics, Tasks and Development Trends of Rooms Management

7, Room management organization and staffing

Two, the functional design of guest room commodities

1, the functional design of the guest room floor

2, the functional design of guest room commodities

3, the indoor environment of the guest room

Three, the hotel room budget management

1, the content of the guest room budget management

2, the guest room budget management Principles and indicators

3, room occupancy rate indicator forecast

4, the average room rate budget

5, room budget program preparation

Four, room marketing

1, room commodity marketing

2, room management marketing methods

Five, room booking management

1, room booking system settings and booking classification

2, room booking management techniques

3, booking control and information management

4, room booking international practice and booking disputes

6, traveler reception management techniques

1, the guest's preparations for the check-in

2, travelers to check in to the reception management techniques

3, counter room change processing and sales techniques

4, counter night audit and guest move out checkout management

7, front office guest relations and answering services

1, guest relations manager and lobby assistant manager

2, concierge baggage service and meet and greet service

3, front office business center service management

4, Telephone switchboard room service management

Eight, guest room floor housekeeping

1, floor housekeeping management mode and method

2, guest room safety and hygiene management

Nine, public **** hygiene and laundry management

1, the hotel public **** hygiene management

2, the hotel's cotton fabrics management

3, Laundry laundry business management

X, guest room equipment and supplies management

1, guest room equipment management

2, guest room materials and supplies management

XI, guest room commodity price management

1, guest room commodity value composition and price formation

2, guest room commodity pricing principles and procedures

3, guest room Commodity base price development methods and cases

4, the actual price of guest room commodities development and implementation

5, guest room commodity price adjustment and house price service management

XII, guest room management and economic accounting and economic benefits

1, guest room economic accounting features

2, guest room economic accounting content and methods

3, guest room management of economic activity analysis

3, guest room Management of economic activity analysis

4, the economic benefits of room management

This is the hotel room management books more systematic. Of course, there are also "Hotel Manager - Food and Beverage Management", "Hotel Manager - Recreation Management", of course, I hope to be able to help you, www.gzhedu.com