CAREERS IN HOTELS AND RESTAURANTS

by Gerald W. Lattin ‧ RELEASE DATE: Oct. 1, 1967

As Assistant Dean of Cornell's ground-breaking School of Hotel Administration, Dr. Lattin is well-qualified to survey the hotel and restaurant industries and find a likely slot for every aspirant; as an old hotel man he conveys the satisfaction of serving the public in a complex, smooth-running operation. After a brief history and profile of hotels and restaurants in the United States (concerned with trends rather than curiosities), he analyzes the functions of each department in a hotel, of each service in a restaurant, and concludes by listing the various positions under the level of skill required, making the book a good guide to both entry and advancement. Some of this is undoubtedly grubbier than it sounds but it doesn't sound easy, and there is an acknowledgment of the high mortality rate in the restaurant business. Though the text may be a little dry for the dropouts who would benefit particularly from Dr. Lattin's good advice--in the concluding chapter he prescribes preparation-- it is succinct and straightforward and a possible eye- opener in the range of possibilities it offers.

Pub Date: Oct. 1, 1967

ISBN: N/A

Page Count: -

Publisher: Walck

Review Posted Online: N/A

Kirkus Reviews Issue: Oct. 1, 1967

Categories: NONFICTION