Hotel Management can be defined as an entity composed of several subsystems designed and functioning together to accomplish specific objectives. There are several hospitality industries that are responsible for the overall functioning and the fulfilling of the objectives. Although some of these units may be small and some way be large, they are all very much interrelated. For example, sanitation, food storage, and service and different types of functions of activities that simultaneously work together to fulfill set objectives. A hotel system has also been defined as an integrated program in which procurement, storage, preparation, and service of food and beverages, and the equipment and methods required to accomplish these objectives are fully coordinated for minimum labour, optimum customer satisfaction, quality, and cost control etc.This book should be of great help to managerial practitioners at any organizational level who are responsible for a function, department, or set of responsibilities. The book will also give these practitioners insights into management roles and approaches in other areas as well. The subject matter encompasses top, middle, and lower management. Special emphasis was placed on managing people, time, space, budgets, and resources to give the book extra utility for middle and lower management. Students of management in university or educational institutions will find the series and invaluable resource for adding “real world” practice to their academic and theoretical foundation