Subjects

AHLEI textbooks cover every aspect of hospitality management. Textbooks are offered in print with final exam scan sheet for the AHLEI-graded exam, and as eBooks (no scan sheet) through the VitalSource Bookshelf platform.

AHLEI textbooks cover every aspect of hospitality management. Textbooks are offered in print with final exam scan sheet for the AHLEI-graded exam, and as eBooks (no scan sheet) through the VitalSource Bookshelf platform. When choosing eBooks, instructors can have their bookstores order printed keycodes for student access to the VitalSource title, or send students to the AHLEI eCommerce site to purchase the eBook online.

PLEASE NOTE: The VitalSource eBook does NOT include access to the optional AHLEI-graded final exam. If an instructor wishes to offer this exam, students will need to purchase a print exam sheet from AHLEI for $50, and the instructor will need to request the final exam from AHLEI in order to give the final exam in class. Online exams are not available at this time.

Resource Portal Request complete course descriptions, chapter outlines, and instructor resources for each textbook

General Management

Supervision in the Hospitality Industry
Author: Jack D. Ninemeier, Ph.D., CHA, CHE
Print / Digital | 14 Chapters | $124.95

This course teaches the skills that can help students develop effective supervision and management skills that are essential to success in the industry. Topics include how to recruit, select, and train; increase productivity; control labor costs; communicate effectively; manage conflict and change; and use time management techniques. Resources on creating a professional development plan for one’s hospitality career can help students set the direction for future educational and professional endeavors. The new edition introduces students to supervision and management skills that are essential to hospitality workplace success. The sixth edition features 28 new mini-case studies and four new sidebars—Supervising in the Real World, Did You Know?, The Supervisor in Action, and Technology in Action—that highlight key concepts in each chapter. Supervision 6e includes new information on supervisors and social media, the use of technology in recruitment, the benefits of a diverse workforce, and time management in the digital age.

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Leadership and Management in the Hospitality Industry
Authors: Robert H. Woods, Ph.D., CHRE, University of Nevada, Las Vegas and Judy Z. King, President, Quality Management Services
Print / Digital | 11 Chapters | $104.95

Leadership and Management in the Hospitality Industry, Third EditionStudents learn how to improve their leadership abilities and develop an understanding of high-performance teams and employee empowerment. Practical information prepares readers to put quality management tools into action to enhance guest service and increase profitability.

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Contemporary Club Management
Editors: Joe Perdue, CCM, CHE, and Jason Koenigsfeld, Ph.D., CHE, for the Club Managers Association of America
Print / Digital | 17 Chapters | $104.95

Contemporary Club Management, Third EditionThis textbook is an introduction to the unique world of private club management. From “crunching the numbers” to providing impeccable service, this course explores the issues that today’s club managers face every day. Loaded with case studies, interviews with club managers, and sample forms and contracts, this course offers a wealth of specialized information. 

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Understanding Hospitality Law
Authors: Jack P. Jefferies, J.D., LL.M., J.S.D., Special Consultant, McDermott, Will & Emery and Banks Brown, J.D., McDermott, Will & Emery
Print / Digital | 40 Chapters | $102.95

Understanding Hospitality Law, Fifth EditionLegal issues that can affect properties are numerous, and ignorance of the law is no excuse. This textbook explores laws and regulations affecting the U.S. hospitality industry with many examples and case histories. Topics include protecting guests, loss of property, wages and hours, labor relations, worker’s compensation, franchising, and the Internet.

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Accounting

Accounting for Hospitality Managers

Students will learn to understand and apply hospitality departmental accounting at the supervisory and managerial levels. This textbook includes information on budgeting expenses, forecasting sales, and financial decision making.

Hospitality Industry Managerial Accounting

This textbook includes everything students will need to gain a clear understanding of managerial accounting in a hospitality setting. The new edition reflects tax changes and updated operating statistics. It also has sections on revenue management and dynamic pricing, accounting for gift cards, unsecured bank loans, and profitability indexes.

Hospitality Industry Financial Accounting

This course is a comprehensive introduction to hospitality accounting. Students will learn about the responsibilities of a hotel’s accounting department, advantages and drawbacks of various types of statements and reports, the role of inventory in calculating profit, and more.

Hotel and Restaurant Accounting

This is AHLEI’s foundational, introductory accounting course. This course will help students develop a solid understanding of hotel and restaurant accounting procedures, with a focus on the computerized accounting used in today’s hospitality accounting situations. They will learn about taxation of business income, the role of governmental agencies, and how to read and analyze financial statements. The most recent edition of this textbook incorporates several chapters from Accounting for Hospitality Managers.

Marketing and Sales

Convention Management and Service

This textbook provides readers with the most current and comprehensive coverage of the convention industry, with an in-depth look at conventions and meetings marketing, how to successfully sell to groups, and how to service their business after the sale.

Hospitality Sales and Marketing

Teach students how to build a top-flight sales team with creative, successful sales and marketing programs that really work. This course shows how to sell rooms and food and beverage services to business and leisure travelers, travel agents, and meeting planners. Industry professionals provide tips on marketing strategies that work, and sidebars who how concepts presented in the course are applied in today’s industry.

Revenue Management: Maximizing Revenue in Hospitality Operations

Readers will learn the difference between strategic and tactical revenue management and why that distinction is critical, the tools that are available to revenue managers and when to use them, the broad range of information needed to effectively maximize revenue, vital issues to consider before implementing revenue management tactics, how revenue management is often misunderstood and applied inappropriately, the significant potential consequences of using revenue management poorly, as well as the benefits it can provide when done well.

Food and Beverage

Food Safety and Quality Management, Third Edition

Previously titled Food Safety: Managing with the HACCP System, 2e, this update features a new author (Dr. JaeMin Cha has joined Dr. Ronald F. Cichy to create this new edition), case studies describing global best practices of active managerial control, a focus on international examples, two new chapters covering food allergies and food safety management systems, and content that reflects that most recent changes to the FDA Food Code. The content in the third edition serves as the basis for advanced level food safety courses.

Management of Food and Beverage Operations

 Get the foundation future professionals need to make smart decisions in food and beverage operations. This course shows how to give guests the highest priority as all details of the food and beverage operation are planned, implemented, and evaluated. Readers learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximizing service, productivity, and technology.

Managing Beverage Operations

This course prepares students to handle the challenges of managing beverage operations in a hospitality environment, including duties and responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and product knowledge of beer, spirits, and wines.

Managing Service in Food and Beverage Operations

Service is the key to guest satisfaction. This course shows students how to plan for and successfully manage different types of food and beverage operations, including coffee shops, dining rooms, room service, banquets, on-site food service venues, and more. Students gain management know-how, planning skills, and hands-on techniques for consistently delivering quality service in every type of operation. Case studies by industry experts encourage readers to think critically about situations they may face on the job.

Planning and Control for Food and Beverage Operations

Students will learn the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. This revised edition includes new information on multi-unit management, an increased focus on technology applications as they apply to the subject matter, and fewer references to manual operations. New website exhibits make this a cutting-edge resource for food and beverage professionals.

Introduction to Hospitality

Hospitality Today: An Introduction

This course takes a management perspective in explaining the organization and structure of hotels, restaurants, casinos, cruise lines, and clubs. It includes information on franchising, management contracts, business ethics, human resources, marketing and much more. Charts, exhibits, hospitality industry statistics, and website listings provide useful information that can be applied on the job.

The Lodging and Food Service Industry

This course is essential for those new to the field of hospitality. This course helps readers understand the hospitality industry and see how all departments work together. Both lodging and food service are explored. Perspectives from leading hospitality professionals into the issues and challenges facing the hospitality industry today add an important dimension to this course. Students also learn about the many career opportunities available in the industry.

Rooms Division

Hospitality Facilities Management and Design

Students will learn how to handle today’s engineering and maintenance concerns. This textbook covers all major facility systems, including food service equipment and design. Non-engineers can learn how to understand and speak the language of suppliers and maintenance/engineering staff. Readers will also learn techniques to reduce expenses and increase efficiency and learn how the latest technology can streamline operations.

Managing Front Office Operations

Increase front office efficiency and help sales grow with the knowledge and skills gained from this textbook. Topics include revenue management and the latest technology applications. This textbook shows how front office activities and functions affect other departments and focuses on how to manage the front office to ensure a property’s goals are met. Case studies and real-world examples present a practical industry focus.

Managing Housekeeping Operations

No property can be profitable without clean rooms and efficient housekeeping operations. Students learn what it takes to manage this important department. This textbook provides a thorough overview, from the big picture of hiring and retaining a quality staff, planning, and organizing, to the technical details for cleaning each area of the hotel. Practical information from industry experts makes the contents of this textbook immediately applicable on the job.

Managing Technology in the Hospitality Industry

Today’s hospitality operations rely increasingly on computer technology. This textbook provides a solid grounding in hospitality technology and the management of information systems. Content includes applications for all functional areas, including reservations, rooms, food and beverage, sales and event management, and accounting. Readers learn the basics of purchasing, implementing, maintaining, and managing today’s information systems. This textbook also explores systems security and maintenance, e-commerce, and hospitality careers in information technology.

Security and Loss Prevention Management

Security is one of the top concerns in today’s hospitality industry. This textbook provides the background needed to be informed about the security issues and practices that affect properties every day. Topics include the physical security of the property, asset protection, guest protection, security equipment, emergency management and procedures, OSHA requirements, and more. Exhibits, sample forms and documents, and links to safety and security websites make this course practical and relevant.

Human Resources

Managing Hospitality Human Resources

Hospitality is a people industry, and this textbook shows how to manage the important human resources who provide services within a hospitality operation. Students will learn how to fulfill the requirements of U.S. employment and workplace laws, and discover the latest strategies for attracting employees, minimizing turnover, and maximizing productivity.

Resource Portal Request complete course descriptions, chapter outlines, and instructor resources for each textbook