Title:

Author:       Dr. Luke U Ubani
Published:   April 2006
ISBN:           0-98756-78643
Pages:         153
Cover:         PaperBack
Price:          £9.95

CONTENT SUMMARY

As human history speeds into the twenty first century, with ever-increasing problems and wider opportunities, the profession of hospitality services management, is attracting more and more attention from companies,families and institutions. Hotel and catering operations and management have evolved from its early origin in Ancient Egypt, Greek and Roman Empires into a comprehensive body of knowledge and practices in modern time. This has spread throughout European nations to the continent of America and to the developing nations of Asia and Africa. The application of modern management techniques to the operation of hospitality services are being used by such giant international organisations as Hilton Hotel, Trans-world Airline Catering, Holiday Inn, Kentucky Fried Chicken the famous Burger King and MacDonald Hamburger Companies.

The application of modern scientific management to the operation of providing food, accommodation and leisure services to people away from their homes has moved with globalization from Europe to America, Asia and to the modern Afrikan nations.The practice gained momentum in such establishments as the Grand Metropolitan Group Hotels, J.Lyons Group of Catering Organisation, Empire Catering Companies and Batman Catering Organisation in the UK. The practice is even more advanced in West Germany, France,India Kenya, Zambia, South Africa and Japan. In Nigeria, ours began almost as an accident of our colonial history and experience. The intensifying interest in hospitality services management in the recent years, has demonstrated an increased social awareness of our people that catering for people is the finest occupation in the world.

This book throws light for the first time in Nigeria, on the application of modern management principles to the operation of hotel and catering business with Nigerian cultural modifications. This book although an introduction shows boldly that to understand catering operations, we must first understand the concept of organisation, the principles of human relations and basic human needs.

Our time, society and world are changing. The relationship between people and the environments has changes and still changing. These changes reflect conspicuously in respect of ecology, security, public services, poverty,survival, over-population, technological advancement and stable government. In our search for relevant technology and effort to cope with these changes, a basic conflict of values has surfaced between the old and the new ways of handling existential problems.

African indigenous traditional values are pulling us towards the cherished good old ideas while our inherent capacity to question the viability of such values in the light of modernism compels us to establish new ones, based on our current needs and wants. As technologists, we have specific responsibility of meeting these changes. In the training of future generations of the catering managers, we must embrace new technological cultures and avoid myopic syndromes.

TABLE OF CONTENTS

• Part I
  • Chapter1:
    • 1.0.Nigeria and Her Environment
    • 1.1. Introduction
    • 1.2. The Politico-Socio-Economic & Environment of Nigeria
    • 1.3. The hospitality service management
    • 1.4. Historical development of catering profession
    • 1.5. Movement of People Transportation
    • 1.6. The Coinage Era
    • 1.7. Nigeria’s Hospitality Services Management 1900-1960
  • Chapter2:
    • 2.0.The Historical Evolution of Management
    • 2.1 The Antiquity era
    • 2.2 The Scientific management era
    • 2.3 The Human relations era
    • 2.4 What a business firm is
    • 2.5 The Content of management and administration
    • 2.6 Functions of management
    • 2.7 Forecasting and planning
    • 2.8 The organisational Structure
    • 2.9 Business organisation in Nigeria
  • Chapter 3:
    • 3.0 The Business Organisation
    • 3.1 Introduction
    • 3.2 Choice of Leadership
    • 3.3 The concern of an organisation
    • 3.4 What is an organisation?
    • 3.5 Characteristic of an organisation
    • 3.6 The Sick or healthy organisation
    • 3.7 Characteristic of leadership
    • 3.8.The basis and functions of leadership
    • 3.9. Business value –Vs-business profit
    • 3.10 Our new role as managers
    • 3.10 Professional culture
    • 3.11 Our mind attitude
    • 3.12 Conclusion
  • Chapter 4:
    • 4.0 The field of catering profession
    • 4.1 The knowledge pf hotel and catering profession
    • 4.2 Management role
  • Chapter5 :
    • 5.0 Various Departments within a Hotel
    • 5.1 Front office & Administration
    • 5.2 Service department
    • 5.3 Accounting department
    • 5.4 Food and beverage
    • 5.5 Food preparation and production section
    • 5.6 Change in terminology
    • 5.7 Accommodation & Estate management department
    • 5.8 Public Relations & Marketing
• Part 2
  • Chapter 6:
    • 6.0 Human Relations in Hospitality Management- Introduction.
    • 6.1. The Nigeria catering manager
    • 6.2. Social needs of a worker
    • 6.3. The Nigeria manager and humanisation of work
    • 6.4. Management understanding of workers
    • 6.5. The importance of job satisfaction 6.7. Leadership
    • 6.8. Sense of belonging
  • Chapter 7:
    • 7.0 The Management of Guest Relations
    • 7.1. The rules of social conduct
    • 7.2. Hospitality
    • 7.3. Courtesy
    • 7.4. Attractive behaviour
    • 7.5. Essential points of guest relations
    • 7.6.Manners.
  • Chapter 8:
    • 8.0 Management—Employee Morale
    • 8.1. The employee morale
    • 8.2. The morale builders guide
    • 8.3. Brief explanation of each
    • .8.4. Morale as a yardstick for human relations
  • Chapter 9:
    • 9.0 Why do Leaders in Management Fail?
    • 9.1.Expectation of high pay based on qualification alone
    • 9.2. Fear of competition from their followers
    • 9.3. Lack of imagination
    • 9.4. Unwearing courage
    • 9.5. Self-control
    • 9.6. A keen sense of justice
    • 9.7. Pleasant personality
    • 9.8. The willingness to assume full responsibility
    • 9.9. Humility and loyalty
  • Chapter 10:
    • 10.0 The Importance of Human Resources
    • 10.1. Organisational resources
    • 10.2. Proper labour management
    • 10.3. Quality of labour force
    • 10.4. The evaluation proper staffing system
    • 10.5. The years ahead
  • Chapter 11: Questions and Answers
  • 12: Conclusion
  • Appendix: List and contact details of Nigerian Hotels

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