Hospitality-Business Administration and Management (H130 & H311)

2009. Features Marriott Corporation CEO Bill Marriott, illustrating his practice of personally visiting hundreds of hotels a year.

This intimate documentary follows Danny Meyer, one of America's preeminent restaurant owners, over a 12 year span as he struggles to open not one but two ambitious restaurants next to New York's Madison Square Park.

As the CEO of the luxury Loews Hotels chain, Jonathan Tisch knows status. So do his employees, who uphold the corporation's reputation every day of the year. Watch John get retrained by his workers, most of whom earn their living on the ground floor at his famed Loews Miami Beach Hotel.

Focuses on the interplay among the three key activities of a restaurant (marketing, operations, and finance) and the people who support them (management, guests, and owners) to better understand the business of a restaurant. Examines the basic fundamentals of restaurant economics and teaches how to read and interpret financial statements (the balance sheet, statement of income (P&L), and statement of cash flow), review financial measures and prepare corresponding statements, communicate the financial condition of a restaurant, and drive a well executed business plan.
By Culinary Institute of America, Food & Beverage Institute.
St. James Media ; TX911.3.M27 R47 2005

This video shows management key steps in retaining and motivating staff. Establish systems to track employee turnover and its costs; recruit and hire good people in the first place; provide quality orientation and ongoing training; and develop and execute motivational strategies to retain current employees.
By American Hotel & Motel Association.
St. James Media: TX911.3 .P4 E46 1997

Demonstrates how evaluation processes can be used to enlist employee involvement in improving performance. Demonstrates how to conduct an effective appraisal interview, and set realistic goals that employees will work to accomplish.
By American Hotel & Motel Association.
St. James Media: TX911.3 .M27 P4682 1997

Designed to define, identify and encourage the use of a variety of revenue management techniques at your property to maximize occupancy and its associated revenue.
By American Hotel & Lodging Association
St. James Media: HD60.7 .R48

What is it like to be a hotel general manager? In this Career Q&A video interview, Scott Dial talks about his career path, what he does on the job, and the keys to success in the field of hotel management. He also offers candid advice on breaking into the profession as well as insight into the industry's biggest challenges and how the field may change in the next ten years.
By Cambridge Educational Firm.

American Hotel and Lodging Educational Institute, c2005. You as a supervisor (7 min.) -- Leadership (7 min.) -- Time management (9 min.) -- Improving communication (9 min.) -- Handling problems and conflicts (8 min.) -- Conducting orientation and training (9 min.) -- Motivation and team building (7 min.) -- Staffing and scheduling (8 min.) -- Improving employee performance (8 min.).
St James Media: TX911.3 .M27 S867 2005

4 DVDs. [v. 1]. Preparing for the sale -- [v. 2]. Making the sales call -- [v. 3]. Overcoming objections -- [v. 4]. Closing the sale.
By American Hotel & Lodging Educational Institute.
St. James Media: HF5439 .H67 H65 2009

Explains the sales role of hotel front desk personnel.
By Educational Institute of the American Hotel & Motel Association.
St. James Media: TX911.3 .F75 S35

Using a case study of the Crown Hotel in the UK, this program examines aspects of marketing in the hotel industry.
By TV Choice Ltd.

This program examines how to market a holiday, discusses advertising and pricing, and presents real-world examples.
By TV Choice Ltd.

Hang out with Rocky Ehlers and his new high ropes course called Skytrek in Revelstoke, BC. Can this 62-year-old get his business off the ground, or will he be working well past retirement age?
By CBC Education.

Provides a comprehensive lesson in the principles, standards, and practices that define outstanding service.
By Culinary Institute of America.
St. James Media: TX925 .E83 2007

Designed to improve service quality using management skills. Managers use some specific guest service techniques to show how it will make a difference for guests, employees, and the property.
Publisher: Educational Institute of the American Hotel & Motel Association
St. James Media: TX911.3.T73 M36

This program interviews a number of people who work in the hospitality industry and deal frequently with the public. Highlighted occupations include receptionist, bellhop, duty manager, and food-and-beverage staff. Each section illustrates and describes the skills necessary for each job and the tasks commonly expected to be carried out.

The MacDonald chain of luxury hotels serves business and leisure customers across the UK. Their people are integral to their success. This film goes inside one of its hotels to discover what they do.

Presenting a case study of tourism in Santa Lucia, a community on the slopes of the Andes mountains, this program examines the business of ecotourism and discusses if ecotourism is a model for sustainable tourism.
By TV Choice Productions.

eaturing a case study of the Lake District in England, this program considers the possible detrimental environmental impacts of extensive tourism in the area and examines the effects of tourism on the local community.
By TV Choice.

This program explores a range of areas relating to responsible tourism including sustainability, green tourism and “greenwashing”, and environmental and economic impacts. We examine the positive and negative impacts of travel and discuss with industry experts, ways in which the industry can be made more sustainable.
By Video Education America.

A collection of 5 films exploring the tourism impact on the environment and local culture, creating a sustainable local tourist economy.

Filmed in over 15 countries and guided by the world's leading tourism and conservation visionaries, THE LAST TOURIST reveals the real conditions and consequences of one of the largest industries worldwide through the forgotten voices of those working in its shadow.

This program explores a range of niche markets, including volunteer tourism, health and medical tourism, gastronomic tourism, and even so-called dark tourism, which, as the name suggests, focuses on famous burial sites, war zones, and other points of macabre interest. Discussions with niche market tourists explore the motivations behind their excursions and whether the outcomes were what they’d hoped for.