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      Managing Technology in the Hospitality Industry

      Managing Technology in the Hospitality Industry

      Sixth Edition

      00468CIN06ENGE

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      Member: $81.95
      Nonmember: $117.95

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      Students will learn the basics of purchasing, implementing, maintaining, and effectively managing a variety of technology systems. The book covers applications for all operational areas, and also covers security maintenance for technology. The sixth edition of this textbook features 10 new sections with the latest information on benchmarking hospitality technology, social networking, Internet marketing, self-service technologies, Voice over Internet Protocol (VoIP), open and closed payment systems, PCI compliance, menu item pricing, inventory replenishment, and data mining.

      This book also comes with a keycode that provides access to bonus online instructional components (requires Flash plug-in). Features include interactive quizzes to help students gauge their understanding of the material, and examination and expansion of chapter competencies and concepts, narrated by author Michael Kasavana.

      Please note:

      Individuals will have six-month access to the online component from date of purchase.
      Includes course exam scan sheet for students taking the course.

      Author: Michael L. Kasavana, Ph.D.
      ©2011, 12 chapters, Softbound
      ISBN 978-0-86612-357-0

      Attention Instructors:

      This title is distributed in the United States by Pearson Higher Education.  For additional instructor information or to place an order, please visit Pearson's website.

      To find your Pearson customer service representative, visit http://www.pearsonhighered.com/replocator/.

      Table of Contents

      Chapter: 1 Hospitality Technology Systems
      Chapter: 2 Hospitality Technology Components
      Chapter: 3 Reservation Systems
      Chapter: 4 Rooms Management and Guest Accounting Applications
      Chapter: 5 Property Management System Interfaces
      Chapter: 6 Point-of-Sale Technology
      Chapter: 7 Food and Beverage Management Applications
      Chapter: 8 Sales and Catering Applications
      Chapter: 9 Accounting Applications
      Chapter: 10 Information Management
      Chapter: 11 Selection System
      Chapter: 12 System and Security Maintenance
      Download

      Syllabus

      Prerequisites: None

      Course Description: Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry.

      Objectives: At the completion of this course, students should be able to:

      1. Describe the criteria used to evaluate hospitality technology applications. 
      2. Identify common technology systems used in hospitality operations. 
      3. Identify and describe features of the three major components necessary for a complete computer system-input/output devices, a central processing unit, and external storage devices. 
      4. Describe the various ways in which hospitality businesses use technology to gain and process reservations. 
      5. Identify and describe the elements of a rooms management module. 
      6. Identify and describe the elements of a guest accounting module. 
      7. Identify and explain the function of common PMS interfaces, which include point-of-sale systems, call accounting systems, energy management systems, electronic locking systems, and guest-operated devices. 
      8. Describe common hardware configurations of POS systems used by food service operations. 
      9. Identify PCI DSS objectives and requirements. 
      10. Explain the functions and use of food and beverage management applications, including those concerning recipe and menu management, sales analysis, and pre/postcosting. 
      11. Identify the elements of an automated sales office. 
      12. Describe and apply revenue management principles. 
      13. Explain the use of catering software. 
      14. Identify and describe the numerous accounting applications that are available to hospitality businesses. 
      15. Outline the components of information management, with special attention to data processing and database management. 
      16. Select and implement technology systems in hospitality settings. 
      17. Identify the various threats to technology systems and the security precautions that should be taken to keep those systems safe. 
      18. Describe the elements of technology system maintenance.

      Group Teaching Guidelines: This course is designed with 12 chapter sessions that can be combined or broken down to meet a variety of scheduling needs. Class activities are included in the Instructor's Guide.

      Evaluation: The student must complete a comprehensive final examination.

      Learning Resource: Managing Technology in the Hospitality Industry, Sixth Edition, by Michael L. Kasavana, Ph.D., CHTP, NCE5.

      Presentation Files

      These files are available by chapter for most EI texts. If the book title is underlined, then PowerPoint files are available. Not all chapters have files however, but If the chapter title is underlined, simply click to download the file to your computer. The files are in PowerPoint 95 format, and can be used in both 95, 97 and 2000 versions of PowerPoint.

      Chapter: 1 Hospitality Technology Systems
      Chapter: 2 Hospitality Technology Components
      Chapter: 3 Reservation Systems
      Chapter: 4 Rooms Management and Guest Accounting Applications
      Chapter: 5 Property Management System Interfaces
      Chapter: 6 Point-of-Sale Technology
      Chapter: 7 Food and Beverage Management Applications
      Chapter: 8 Sales and Catering Applications
      Chapter: 9 Accounting Applications
      Chapter: 10 Information Management
      Chapter: 11 Selection System
      Chapter: 12 System and Security Maintenance
      Download

      Related Items

      Course Exam Scan Sheet
      Course Exam Scan Sheet
      Managing Technology in the Hospitality Industry (Online Component)
      Managing Technology in the Hospitality Industry (Online Component)