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A Hotel Manager's Handbook

189 Techniques for Achieving Exceptional Guest Satisfaction

Vincent P. Magnini (Virginia Polytechnic Institute and State University, Blacksburg, USA) Carol J. Simon

$175

Paperback

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English
Apple Academic Press Inc.
15 December 2015
This book presents techniques that reflect the vast and varied experience of the authors. They have produced an array of highly effective guest satisfaction techniques from which even the most veteran hoteliers can learn and benefit. With this practical, easy-to-use book, there is no need to sift through pages of narratives in order to identify actionable tactics and strategies that can be applied at the property-level. The book presents one unique and actionable customer satisfaction technique on each page—a useful feature for busy managers.
By:   ,
Imprint:   Apple Academic Press Inc.
Country of Publication:   Canada
Dimensions:   Height: 229mm,  Width: 152mm,  Spine: 15mm
Weight:   470g
ISBN:   9781771883481
ISBN 10:   1771883480
Pages:   256
Publication Date:  
Audience:   Professional and scholarly ,  College/higher education ,  Undergraduate ,  Primary
Format:   Paperback
Publisher's Status:   Active

Vincent P. Magnini, Carol J. Simon

Reviews for A Hotel Manager's Handbook: 189 Techniques for Achieving Exceptional Guest Satisfaction

This is a handy book that deserves a spot on any hotel manager's bookshelf. It is loaded with practical and clever recommendations that, if implemented, will result, simply and clearly, in better run hotels. Experienced and new managers alike will find the book's well-organized and clearly explained recommendations provide a must-do list of strategies, tactics, and training tools that will prove tremendously valuable as they seek to improve their property's operations and profitability. I highly recommend the handbook and commend the authors on producing a management book that is so highly readable and action-oriented. -Stephen W. Litvin, Professor, Hospitality & Tourism Management, College of Charleston, South Carolina


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