The books in the LRC are arranged by topic using Library of Congress classification system. Here are a few call number ranges to explore:
TX301-309 The house including arrangement, care, servants
TX341-641 Nutrition. Foods and food supply
TX851-885 Dining-room service
TX901-946.5 Hospitality Industry. Hotels, clubs, restaurants, etc. Food service
TX950-953 Taverns, barrooms, saloons
TX955-985 Building operation and housekeeping
TX1100-1105 Mobile home living
For Subject searches using the WorldCat Discovery, try:
To do Keyword searches, you can either use add terms or use phrases.
Searching for Hospitality management?
Test out hospitality AND management or "hospitality AND management" as searches and see what you can find.
The Hospitality Management Track is for those who want to pursue a career in the hotel industry or put up their own restaurant. It prepares students for a career in hospitality services, which covers lodging and dining. Students will learn to be aware and alert about the minutest details in managing and operating hotels and restaurants. Aside from learning the skills and customer-oriented attitudes expected of a professional hotelier or restaurateur, students will also be instructed on the business management aspect of restaurant and hotel operations.
This course guide gathers in one place carefully evaluated and selected resources on hospitality management available and accessible at the LRC and its subscribed databases. Books (both print and electronic) are categorized per course; while journals, magazines and online databases are recommended for the entire Hospitality Management track.
QUICK LINKS
Through this course, you will learn about the bar service operations of various foodservice operations, in relation to the history, organization, development and roles in the institution / type of establishments. You will also learn about the responsibilities of the service provider of alcoholic as well as non-alcoholic beverages.
Alcoholic Beverages by
Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.
The Bar and beverage handbook
Brew Your Business by
Craft beer culture and industry have recently grown exponentially with over 4000 craft brewers operating in the United States alone. Brew Your Business: The Ultimate Craft Beer Playbook incorporates cultural, legal, business, public relations, management, science, networking, and brewing experience into one easily accessible book for everyone wanting to know more about craft beer brewing, tasting, and selling. Thoroughly researched, the authors provide a tasty overview of the various types of craft beer, methods for brewing, and opportunities for taking your crafted beer to market. In their Talking from the Tap Interviews, industry experts offer their takes on what they do, how they arrived in their current positions, why they do it, and where they are going in the industry. Whether you are new to craft beer or have been in the industry for a while, you will find in these pages a go-to guide to many topics of importance to all brewers, drinkers, and enthusiasts. It's time to get serious about craft brewing and the culture of craft beer. So, choose your favorite suds and set out upon this journey. You won't be disappointed. Cheers
Comprehensive guide to fermentation process by 
Food and Beverage Management by
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ¿ fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Food and beverage service for the Level 2 technical certificate by Fundamentals in food service operations by Fundamentals of food and beverage service management by Managing Service in Food and Beverage Operations by 
The One-Bottle Cocktail : more than 80 recipes with fresh ingredients and a single spirit by
A collection of 80 wonderfully creative, fresh, and delicious cocktails that only require a bottle of your favorite spirit, plus fresh ingredients you can easily find at the market. In The One-Bottle Cocktail, Maggie Hoffman brings fancy drinking to the masses by making cocktails approachable enough for those with a tiny home bar. Conversational and authoritative, this book puts simple, delicious, and inventive drinks into your hands wherever you are, with ingredients you can easily source and no more than one spirit. Organized by spirit--vodka, gin, agave, rum, brandy, and whiskey--each chapter offers fresh, eye-opening cocktails like the Garden Gnome (vodka, green tomato, basil, and lime), Night of the Hunter (gin, figs, thyme, and grapefruit soda), and the Bluest Chai (rye whiskey, chai tea, and balsamic vinegar). These recipes won't break the bank, won't require an emergency run to the liquor store, and (best of all!) will delight cocktail lovers of all stripes.
Principles of fermentation technology by 
Restaurant Concepts by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Bar Management
Through this course, you will learn about the bar service operations of various foodservice operations, in relation to the history, organization, development and roles in the institution / type of establishments. You will also learn about the responsibilities of the service provider of alcoholic as well as non-alcoholic beverages.
Beverage Consumption Habits Around the World by
Fluid intake has barely been assessed, and hydration status has only rarely been measured in epidemiological studies. This hampers attempts to assess the adequacy of water intake at a population level. However, although guidelines have been established to determine how much water humans require to avoid dehydration and to optimize physical and psychological function, limited data are available on the total water and beverages intake. Therefore, the percentage of population with inadequate water intake is unknown. There is a clear need for studies in different settings around the world that quantify total water and beverage intake and explore associations between types of beverages consumed and energy intake.
Cereal Grains for the Food and Beverage Industries by
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Global wine markets, 1961 to 2009 : a statistical compendium by 
Open Innovation in the Food and Beverage Industry by
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives
Who's Buying Alcoholic and Nonalcoholic Beverages by
Who buys beverages at home, on trips, and at restaurants and bars.
Wine Production and Quality by
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably expanded volume. This comprehensive guide explores the techniques of wine production in the vineyard and winery, and considers their impact upon the taste, style and quality of wine in the bottle. Part 1 of the book provides a structured yet easily readable understanding of wine production, from vine to bottle. The impact of natural factors, including climate and soil, is considered, together with the decisions made and work undertaken in the vineyard and winery. Part 2 looks at quality in wines: the concepts and techniques of tasting are detailed, along with the challenges in recognising and assessing quality. Also discussed are the steps producers may take, and the limitations they may face, in creating quality wines. The book will prove valuable to beverage industry professionals, wine trade students, wine merchants, sommeliers, restaurateurs , and wine lovers as well as those entering (or thinking of entering) the highly competitive world of wine production.
Basic Butler Service is a course that introduces the learner to the finer details of hospitality service in a hotel environment. Specific aspects of food and beverage, front office and housekeeping are integrated to produce a holistic approach to personalized service. Personality traits, responsibilities and selected job skills are highlighted alongside with practical applications of this position.
Alcoholic Beverages by
Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book discusses main alcoholic beverages, such as spirits and wines that are thoroughly analyzed in terms of production, sustainability, and future perspectives. It offers examples of the new trends and the most recent technologies and approaches in the industry of alcoholic drinks.
Cold Brew Coffee by
Cold brew is taking the coffee world by storm, with its sweeter, mellower taste and potential health benefits. Brewed by leaving coffee grounds to steep in cold water for hours, it offers a completely new take on coffee - and once you try it, there's no going back. This handy guide will give you all the knowledge you need to get on top of the trend, with illustrated step-by-step techniques for making your own cold brew at home, plus expert advice to help you get the best results from your drink. Also featuring 35 delicious recipes for creating cocktails and desserts with your cold brew coffee, from Espresso Martini and Cold Brew Negroni to Coffee Chocolate Tart, this is a must-have for brewing beginners and small-batch artisans alike.
Food and Beverage Management by
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ¿ fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Hospitality Marketing and Consumer Behavior by
Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm. Drawing on global experiences, this new book looks at the diverse factors that create these positive experiences and provides insight into marketing and consumer behavior in the context of hospitality and tourism. The dynamics of emerging economies has been captured, and some lessons have been drawn from best practices across the globe.
Introduction to Hospitality by
Prepare students to succeed in any area of the hospitality industry. Introduction to Hospitality, 7/e, focuses on hospitality operations while offering a broad, comprehensive view of the world's largest industry. The text is organized into four sections: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry's unique enthusiasm and passion. New photos, page layouts, and hands-on examples help students understand the how-to aspects of today's hospitality industry. Updated to reflect today's trends and realities, the Seventh Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more! Also available with MyHospitalityLab® This package is also available with MyHospitalityLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders. Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyHospitalityLab, search for: 0134514211 / 9780134514215 Introduction to Hospitality and Plus MyHospitalityLab with Pearson eText -- Access Card Package Package consists of: 0133762769 / 9780133762761 Introduction to Hospitality 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management
Introduction to Hospitality Management by
Please note: the next edition of this title is being combined with Introduction to Hospitality, 7/e and will be available for spring 2020 in Introduction to Hospitality, 8/e. Prepare students to succeed in hospitality management. Capturing the breadth of the world''s largest and fastest growing business, Introduction to Hospitality Management, 5/e, gives an in-depth overview of both hospitality and management. The text is organized into five sections, with six chapters devoted to management: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management; managerial areas of the hospitality industry. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry''s unique enthusiasm and passion. New photos, page layouts, and hands-on examples that help students understand the how-to aspects of today''s hospitality industry. Updated to reflect today''s trends and realities, the Fifth Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more! Also available with MyHospitalityLab® This package is also available with MyHospitalityLab--an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders. Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyHospitalityLab, search for: 0134514238 / 9780134514239 Introduction to Hospitality Management and Plus MyHospitalityLab with Pearson eText -- Access Card Package Package consists of: 0134151909 / 9780134151908 Introduction to Hospitality Management 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management
Managing Front Office Operations by
The tenth edition features several new sections related to the impact of technology on hotel operations, including information on social media platforms, mobile services, mobile device connectivity issues guests may experience in hotels, mobile payments, and how the Internet of Things will affect guest service. New material has been added on key cards and keyless entry technology. In addition, the section on income statements has been revised to reflect the most recent edition of the Uniform System of Accounts for the Lodging Industry"
Managing Service in Food and Beverage Operations by 
The Pocket Butler by
Your favourite butler is back with even more advice to help you succeed in etiquette and entertaining! In a fantastic follow-up to his national bestseller, The Butler Speaks, Charles MacPherson lays out the essentials of entertaining and business etiquette in this small, easy-to-follow guide. Now in its third printing, The Butler Speaks has become a go-to resource on household management, manners, and personal style. With a combination of his best tips from the first book and a wealth of new information, The Pocket Butler is the perfect basic overview for anyone looking for that extra edge in business and in life. In addition to revisiting topics such as how to present a business card, shake hands, or set a table, The Pocket Butler offers advice on e-mail and text messaging etiquette, how to set up a modern greeting line in a boardroom, foolproof menu plans for every entertaining scenario, and much more. In his signature unfussy and approachable style, Charles shows how modern manners are more important than ever before, not only for those just entering the workforce, but for all professionals at any stage in their careers.
Restaurant Concepts by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Service Operations Management by
Building on the foundations of the first edition, this comprehensive textbook remains a vital tool for postgraduate students seeking to understand the principles of service operations management, and for undergraduate students specializing in hospitality, tourism and public sector management.With services accounting for 70 percent of employment and growth in our economy, this textbook explains what is needed to ensure the most efficient and effective service operations are delivered. Covering not-for-profit agencies, charities, Non-Governmental Organizations (NGOs) and utilities alongside finance, healthcare and commercial companies, this guide explores the essentials of service operations management with its innovative approach to delivering customers' imperatives in services.Written in a clear and accessible manner this updated second edition:* takes an increased international perspective on service operations* is updated to reflect the most significant changes in service operations management, and to provide enhanced coverage of areas touched on in the first edition* includes new and updated international case studies in each chapter, reflecting the increased globalization of service operations, with internationalizing updates to include content suitable for a global audience* covers mobile technology and presents the author's own research embracing big data analytics and neurolinguistics in building customer service systems * expands coverage of process-reengineering and service flows, business process assessments, and developing economies.
Sustainable Value Creation in Hospitality by
The environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals and avoiding waste in all its forms wherever possible. Doing good means leaving a positive environmental and social footprint and throughout, this text the focus is on all three levels. Based on theory and practice it takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximise the good for all the stakeholders in the long term. In an accessible and structured manner, it delivers: * A clear focus on the four major areas in which value is created in the hotel industry- distribution; buildings; procurement and operations; * A clear description and analysis of the key sustainability challenges faced in each area; * A wide range of international industry cases;* Chapters structured with clear introductions, summaries and learning outcomes. It is an ideal text for students on bachelors and masters courses in Hospitality Management, Hotel Management and Tourism Management and for practitioners in the hospitality sector.
A wealth of insight : The world's best luxury hoteliers on leadership, management, and the future of 5-star hospitality by
In "A Wealth of Insight", more than thirty-five of the world's best luxury hoteliers share exactly what it takes to lead and manage some of the most legendary hotels and resorts. Each executive profile includes bite-size insights, stunning photography and real-life examples on recruiting, culture, technology, marketing, branding, personalization, authenticity, anticipation, design, parnterships and more. Hoteliers also detail the most significant trends impacting the sector today, and how those trends will shape the future of luxury hospitality. The sheer scale and scope of this effort - to distill industry wisdom across two dozen coutnries - is unprecedented. For aspiring and current general managers of luxury hotels, for hospitality executives in search of a practical guide on how best to deliver a wordl-class guest experience, and for the modern luxury traveler eager to go behind the scenes, "A Wealth of Insight" is the holy grail of five-star leadership and management.
Basic Butler Service is a course that introduces the learner to the finer details of hospitality service in a hotel environment. Specific aspects of food and beverage, front office and housekeeping are integrated to produce a holistic approach to personalized service. Personality traits, responsibilities and selected job skills are highlighted alongside with practical applications of this position.
Achieving Success Through Service Innovation by
This book investigates the genesis and success of innovation in the hospitality industry as detailed in over four dozen case studies. In many of the cases studies, the innovators themselves provide the insights into their innovative inspiration and the lessons learned from the way they brought their innovative ideas to life. The cases include innovations for improved customer service, stronger human resources, and new food service and lodging concepts. While updated technology forms the basis for many of the innovations, some of the cases focus specifically on technology improvements, with a particular focus on the use of technology as a mediator in the service value chain. With the passage of several years, the book shares the outcome of the innovative concepts--most of which continue to operate. The lessons presented will provide you a valuable perspective on success through innovation, whether you are operating in the hospitality industry or another business.
The Analytic Hospitality Executive by
Targeted analytics to address the unique opportunities in hospitality and gaming The Analytic Hospitality Executive helps decision makers understand big data and how it can drive value in the industry. Written by a leading business analytics expert who specializes in hospitality and travel, this book draws a direct link between big data and hospitality, and shows you how to incorporate analytics into your strategic management initiative. You'll learn which data types are critical, how to identify productive data sources, and how to integrate analytics into multiple business processes to create an overall analytic culture that turns information into insight. The discussion includes the tools and tips that help make it happen, and points you toward the specific places in your business that could benefit from advanced analytics. The hospitality and gaming industry has unique needs and opportunities, and this book's targeted guidance provides a roadmap to big data benefits. Like most industries, the hospitality and gaming industry is experiencing a rapid increase in data volume, variety, and velocity. This book shows you how to corral this growing current, and channel it into productive avenues that drive better business. Understand big data and analytics Incorporate analytics into existing business processes Identify the most valuable data sources Create a strategic analytic culture that drives value Although the industry is just beginning to recognize the value of big data, it's important to get up to speed quickly or risk losing out on benefits that could drive business to greater heights. The Analytic Hospitality Executive provides a targeted game plan from an expert on the inside, so you can start making your data work for you.
Competence-Based Innovation in Hospitality and Tourism by
Dr Pechlaner and Dr Innerhofer, the editors of Competence-Based Innovation in Hospitality and Tourism, argue that the industry operates within highly challenging and competitive environments. Changing environmental and market conditions continually force hotel businesses and service providers to offer their customers new and modified products and services, in order to remain competitive; those which respect value perceptions of markets and sustainable stakeholder reactions. This then raises the question of how innovations within this industry must be developed in order to achieve competitive differentiation. The book demonstrates that the development and analysis of successful innovation strategies should integrate the resource-based view and its advancements, the competence-based view, as well as the dynamic capabilities approach and the relational view. Resource-based strategic management approaches view the firm as a bundle of resources and competences. They point to the importance of firm-specific resources and competences in explaining variations in competitive positions and performance differentiation between companies. The challenge of hospitality and tourism is to develop resources and competences that drive innovations. This book will serve to advance the status quo of tourism research literature by combining innovation theories with network theories and tourism and destination development, by illustrating the development of cooperative competences and innovations in tourism and by showing, in a tailored way, how the challenge of the development of resources and competences that drive innovations in tourism can be managed.
The Good Company by
The Good Company tells the stories of over 30 inspiring companies around the world that are among the ethical leaders in the industry. The broad positive message is encouraging and enervating; each of the companies seeks to live up to the highest standard. The authors tell the steps they have taken and what has motivated them or enabled them to pursue such noble aims. "At last, a book that tackles the topic of sustainability in the global travel industry, but with a real understanding of its economic importance as a better alternative - a must read."--Michael MCloskey, Former Chairman, The Sierra Club "This much-needed work is essentially a cookbook, filled with inspiring recipes for sustainable travel. This will be a valuable resource - for everyone from students to industry leaders - for many years to come."--Jeff Greenwald, Executive DIrector, Ethical Traveler
Professional Catering Services
Through this course, you will learn about the application of management concepts and skills in both on-premise and off-premise catering. The lectures provides you with the theoretical knowledge necessary to conceptualize, plan and execute catering requirements in food, beverage and service for various functions or occasions.
The Bloomsbury Handbook of Food and Popular Culture by
The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.
Food and Beverage Management by
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ¿ fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Food and beverage service for the Level 2 technical certificate by 
Foodservice Organizations by
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
Foundations of Menu Planning by
How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.
Hotel Operations Management by
For the Introduction to Hotel Operations or Introduction to Lodging course in Hospitality Management departments. Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager. Detailed information addresses the operating departments of a full-service hotel: Human Resources; Controller; The Front Office; Housekeeping; Food and Beverage; Safety and Property Security; Sales and Marketing; Accounting; and Facility Engineering and Maintenance. In-depth discussions highlight the importance of human resources in the labor-intensive hotel industry, franchising and contract management of properties in an ever-decreasing "Mom and Pop" segment, and hotel management in a global environment. Updated throughout to ensure that readers have the latest information, the 3rd Edition also includes new case studies, an entirely new chapter on guest services, and new end-of-chapter questions. This accurate book will give prospective hotel managers insight into all of the procedures effective managers use to ensure their hotel's--and their own--success.
Introduction to Food Science and Food Systems by
INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, opportunities abound in agriculture and food science careers, and INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition gives you the knowledge and skills required for success. Laced with full-color images, drawings, charts, and graphs, chapters deliver the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of concepts with practical, hands-on activities in math, science and other key areas. Written with your future in mind, readings also correlate with National Agricultural Education Standards and FFA Career Development Events (CDEs) to prepare you for a meaningful career in today's agriscience industry.
Managing People in the Hospitality Industry by
This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry. Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice. Combining theory and practice, Managing People in the Hospitality Industryoffers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.
Managing Service in Food and Beverage Operations by Planning and control for food and beverage operations by 
Restaurant : how to start a successful restaurant business by
How to Start a SuccessfulRestaurant Business!Do you constantly get rave reviews about your cooking from your friends and family? Do you have a private arsenal of "secret" recipes that you just won't share with anyone? Are you more at home in the kitchen than anywhere else?Well, if you can relate maybe you are the guy or gal who has always wanted to open your own restaurant! If that's the case then this guide is just for you!Wanting to own your own eatery needn't be just a pipe dream. How to Start a Successful Restaurant Business will help you achieve that dream.Learn how to conduct a market analysis, prepare a business plan and determine startup costs all in one neat package. Discover everything you need to know about starting your own restaurant or your money back.Here's a list of just a few of the helpful things you find inside:* What you need to know BEFORE you begin Make sure your dream is a viable plan* Review the different types of restaurants Know which one is right for you* Overview of startup costs Prevent leaving out important costs* Learn how to write your menu Insures that you don't leave out the little stuff* Discover how to do a proper market analysis Make sure you know who your customers will be* Selecting equipment and furnishings Learn how to shop for the right combinations* Hiring a staff How to make sure you ask the right interview questions* What is the long term future of the restaurant industry Understand what your goals should include* Preparing a business and financial plan Make certain you know exactly what you require* Should you borrow money for startup costs Discover how to find investors.Written in plain English How to Start a Successful Restaurant Business will help answer all the questions you may have in order to make an intelligent decision about whether to purse that dream or continue with wowing just friends and family!The purpose of our guide is to give you an over view of the restaurant business as well as provide you with information about the different steps you need to take to get started. So, why do you need How to Start a Successful Restaurant Business? Because it gives you what you need to know!Thousands of people are good cooks. However, they may not be good administrators. Others are good administrators who can't boil water! Find out what your goals and strengths are before jumping in with both feet.If you are a business novice trying to figure out if your idea is viable How to Start a Successful Restaurant Business is just what you need to learn all the ins and outs of beyond creating delicious meals.Or maybe you are a veteran chef working for someone else and have dream of opening your own place, half the battle is there, but you should know that being a gourmet chef isn't enough. You need to understand the business from ALL aspects.Regardless of your motivation and goals, turning your passion into a business requires commitment, talent and above all else - knowledge! Before deciding to turn your dream into a business, get the answers you must have before making the leap. How to Start a Successful Restaurant Business has those answers. Grab your copy today and see if you can make your passion your business! Happy cooking!Tag: restaurant business basics, restaurant business book, restaurant business card holder, restaurant business for dummies, restaurant business magazine, restaurant business plan, restaurant business plan book, restaurant business plan software, restaurant business template
Strategic Questions in Food and Beverage Management by
This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers
The Underground Culinary Tour by
The Underground Culinary Tour is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data. Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts--chefs and code writers--to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others. Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today's demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently--from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before. Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today's elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan's storied, family-run New Orleans dynasty to today's high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won't soon forget.
Professional Catering Services
Through this course, you will learn about the application of management concepts and skills in both on-premise and off-premise catering. The lectures provides you with the theoretical knowledge necessary to conceptualize, plan and execute catering requirements in food, beverage and service for various functions or occasions.
Achieving Success Through Service Innovation by
This book investigates the genesis and success of innovation in the hospitality industry as detailed in over four dozen case studies. In many of the cases studies, the innovators themselves provide the insights into their innovative inspiration and the lessons learned from the way they brought their innovative ideas to life. The cases include innovations for improved customer service, stronger human resources, and new food service and lodging concepts. While updated technology forms the basis for many of the innovations, some of the cases focus specifically on technology improvements, with a particular focus on the use of technology as a mediator in the service value chain. With the passage of several years, the book shares the outcome of the innovative concepts--most of which continue to operate. The lessons presented will provide you a valuable perspective on success through innovation, whether you are operating in the hospitality industry or another business.
How to Open & Operate a Financially Successful Specialty Retail & Gourmet Foods Shop by
This book will give you industry-specific advice by discussing how to refine your vision, how to market your product as a specialty food, and more. This book will also cover the basics that any retail store owner needs to know.
A Profile of the Health Management Industry by
Whether you are a seasoned manager who is considering a mid-career change or a college-bound graduate looking at future career in the health science profession, this book offers you a comprehensive, quick glimpse of the health care industry. This book will enable you to begin asking further questions, identify untapped opportunities, and unleash the potential nesting in your current network. Written from a business perspective, this book provides managers with a framework for understanding the historical and competitive landscape in health care. It enables readers to evaluate past development, current issues, and projected changes that affect the industry. It is a good springboard for conversations pertinent to the strategic business development of businesses in the health care industry, especially for non-clinically trained professionals.
Through this course, you will learn about planning and controlling the daily operational activities of a hospitality establishment which affects the components of revenue and costs. You will also understand the importance of accounting data as a tool, which will serve as a basis for analysis and decision making. You will also learn about the different types of cost as well as the preparation of departmental budgets using the different operational and profitability ratios specific to food and beverage cost control.
Accounting for Decision Making and Control by
Accounting for Decision Making and Control provides students and managers with an understanding appreciation of the strengths and limitations of an organization's accounting system, thereby allowing them to be more intelligent users of these systems. The Ninth Edition demonstrates that managerial accounting is an integral part of the firm's organizational architecture, not just an isolated set of computational topics. Managers in all organizations, throughout their professional careers, interact with their accounting systems as it is both a source of information for decision making and part of the organization's control mechanisms.
Foundations of Cost Control by
Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.
Fundamental Principles of Restaurant Cost Control by
Presents the principles of restaurant cost controls which complement the management process of planning, organizing, leading, and controlling. This book is useful for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls, offered by Community Colleges and four-year colleges.
Hospitality Cost Control by
KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.
Practical Food and Beverage Cost Control by
Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company's profit and expense objectives. While emphasis is placed on the perspective of the "the manager", focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application.
Restaurant Concepts by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Restaurant Financial Management by
This new book, Restaurant Financial Management: A Practical Approach, provides valuable guidance on how to apply the concepts of accounting and finance to real-life restaurant business activities. This book is unique because it provides an understandable framework that breaks it down into three clear steps of applying techniques of accounting and finance to evaluate a restaurant business: It introduces how to consolidate major activities of a restaurant business into useful accounting information. It explains how accounting information is analyzed and then used to forecast the future. And it introduces the methods of projecting the future and determining the current value of a restaurant business. Using this approach, readers can develop useful knowledge on how to relate accounting and finance to a real-life restaurant business. Using an imaginary restaurant business (based on a real restaurant) as an example to demonstrate a series of relevant business activities, the book walks the reader through provides the restaurant accounting activities and shows how they provide meaningful information, giving the reader a bird¿s eye view.
Understanding Foodservice Cost Control by
This is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. An accompanying CD-ROM, exercises and in-depth coverage show how to maximise revenues, control expenses and optimise one's financial objectives.
Through this course, you will learn about planning and controlling the daily operational activities of a hospitality establishment which affects the components of revenue and costs. You will also understand the importance of accounting data as a tool, which will serve as a basis for analysis and decision making. You will also learn about the different types of cost as well as the preparation of departmental budgets using the different operational and profitability ratios specific to food and beverage cost control.
Budgeting Basics and Beyond by
A convenient and up-to-date reference tool for today's financial and nonfinancial managers in public practice and private industry If the very thought of budgets pushes your sanity over the limit, then this practical, easy-to-use guide is just what you need. Budgeting Basics and Beyond, Fourth Edition equips you with an all-in-one resource guaranteed to make the budgeting process easier, less stressful, and more effective. The new edition covers rolling budgets (forecasts), activity-based budgeting, life-cycle budgeting. Cloud computing, Balanced Scorecard, budgeting for nonprofit organizations, business simulations for executive and management training, and much more! Includes several new software packages, computer-based models and spreadsheet applications, including Value Chain Management software, Financial Planning and Performance software, Web 2.0, Cloud computing, and capital budgeting software Features case studies, illustrations, exhibits, forms, checklists, graphs, samples, and worked-out solutions to a wide variety of budgeting, planning, and control problems Offers financial planning and new types of financial modeling, variance analysis, Web-based budgeting, active budgeting illuminating "what-if" analyses throughout, spreadsheet applications, break-even analysis, project analysis, and capital budgeting Budgeting Basics and Beyond, Fourth Edition is a practical, easy-to-use problem-solver and up-to-date reference tool for today's financial and nonfinancial managers in public practice and private industry.
Financial Forecasting, Analysis, and Modelling by
Risk analysis has become critical to modern financial planning Financial Forecasting, Analysis and Modelling provides a complete framework of long-term financial forecasts in a practical and accessible way, helping finance professionals include uncertainty in their planning and budgeting process. With thorough coverage of financial statement simulation models and clear, concise implementation instruction, this book guides readers step-by-step through the entire projection plan development process. Readers learn the tools, techniques, and special considerations that increase accuracy and smooth the workflow, and develop a more robust analysis process that improves financial strategy. The companion website provides a complete operational model that can be customised to develop financial projections or a range of other key financial measures, giving readers an immediately-applicable tool to facilitate effective decision-making. In the aftermath of the recent financial crisis, the need for experienced financial modelling professionals has steadily increased as organisations rush to adjust to economic volatility and uncertainty. This book provides the deeper level of understanding needed to develop stronger financial planning, with techniques tailored to real-life situations. Develop long-term projection plans using Excel Use appropriate models to develop a more proactive strategy Apply risk and uncertainty projections more accurately Master the Excel Scenario Manager, Sensitivity Analysis, Monte Carlo Simulation, and more Risk plays a larger role in financial planning than ever before, and possible outcomes must be measured before decisions are made. Uncertainty has become a critical component in financial planning, and accuracy demands it be used appropriately. With special focus on uncertainty in modelling and planning, Financial Forecasting, Analysis and Modelling is a comprehensive guide to the mechanics of modern finance.
Internal Control of Fixed Assets by
For many companies, fixed assets represent the largest single aspect of their financial statement, yet rarely do they command time proportionate to the magnitude of the investment. This is the first book to show how to implement internal controls for fixed assets. It is a step-by-step guide for developing and maintaining a functioning internal control system that will withstand the closest scrutiny from independent public accountants and the PCAOB. With up-to-the-minute discussion of IFRS and GAAP, this is a must-have guide for controllers, auditors, and CFOs.
Reshaping Accounting and Management Control Systems by
This book examines the relationship between digital innovations on the one hand, and accounting and management information systems on the other. In particular it addresses topics including cloud computing, data mining, XBRL, and digital platforms. It presents an analysis of how new technologies can reshape accounting and management information systems, enhancing their information potentialities and their ability to support decision-making processes, as well as several studies that reveal how managerial information needs can affect and reshape the adoption of digital technologies. Focusing on the four major aspects data management, information system architecture, external and internal reporting, the book offers a valuable resource for CIOs, CFOs and more generally for business managers, as well as for researchers and scholars. It is mainly based on a selection of the best papers - original double blind reviewed contributions - presented at the 2015 Annual Conference of the Italian Chapter of the Association for Information Systems (AIS).
Food and Beverage Service Systems
This course will introduce to you the fundamentals of food and beverage service. You will also learn about the developments of an organizational chart, mise-en-place, hygiene and sanitation, waitering skills, service sequence. A hotel and restaurant exposure compliments the theories as learned in class.
3G handy guide : banquet service procedures by Catering and foodservice management by Food and Beverage Management by
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ¿ fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Foundations of Menu Planning by
How to create a menu from start to finish! Foundations of Menu Planning guides readers through the menu planning process in the same order in which a professional menu planner conducts the process. Menus are marketing mechanisms, cost control tools, and critical communication devices for successful food service operations. Beginning with identifying and defining a target market, the book progresses through understanding various menu styles, creating beverage menus, costing recipes, determining menu prices, and analyzing and engineering an existing menu. A unique chapter on unwritten menus, a capstone project for creating an original menu, and a concluding look at the menu-first approach to building a successful foodservice operation reinforce the book's reputation as the most comprehensive resource of its kind on the market. The Second Edition incorporates a wide range of new information including: strategies for incorporating nutrition into menus based on the Dietary Guidelines for Americans 2015-2020 and shifts in menu pricing strategies from the traditional table d'hote to the more contemporary prix fixe with supplemental charges. Also included are trends in menu planning, from small plates and signature cocktails, to online menu design and layout and menu engineering to maximize profitability.
Introduction to Hospitality by
Prepare students to succeed in any area of the hospitality industry. Introduction to Hospitality, 7/e, focuses on hospitality operations while offering a broad, comprehensive view of the world's largest industry. The text is organized into four sections: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry's unique enthusiasm and passion. New photos, page layouts, and hands-on examples help students understand the how-to aspects of today's hospitality industry. Updated to reflect today's trends and realities, the Seventh Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more! Also available with MyHospitalityLab® This package is also available with MyHospitalityLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders. Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyHospitalityLab, search for: 0134514211 / 9780134514215 Introduction to Hospitality and Plus MyHospitalityLab with Pearson eText -- Access Card Package Package consists of: 0133762769 / 9780133762761 Introduction to Hospitality 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management
Introduction to Hospitality Management by
Please note: the next edition of this title is being combined with Introduction to Hospitality, 7/e and will be available for spring 2020 in Introduction to Hospitality, 8/e. Prepare students to succeed in hospitality management. Capturing the breadth of the world''s largest and fastest growing business, Introduction to Hospitality Management, 5/e, gives an in-depth overview of both hospitality and management. The text is organized into five sections, with six chapters devoted to management: hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; and assemblies, events, attractions, leadership, and management; managerial areas of the hospitality industry. Each section includes real-world profiles, first-hand accounts, and engaging case studies to help readers connect with the material and foster an appreciation of the industry''s unique enthusiasm and passion. New photos, page layouts, and hands-on examples that help students understand the how-to aspects of today''s hospitality industry. Updated to reflect today''s trends and realities, the Fifth Edition contains new coverage of spas, updated and new corporate profiles, salary information, hospitality-related technologies, and more! Also available with MyHospitalityLab® This package is also available with MyHospitalityLab--an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders. Note: You are purchasing a standalone product; MyHospitalityLab does not come packaged with this content. Students, if interested in purchasing this title with MyHospitalityLab, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyHospitalityLab, search for: 0134514238 / 9780134514239 Introduction to Hospitality Management and Plus MyHospitalityLab with Pearson eText -- Access Card Package Package consists of: 0134151909 / 9780134151908 Introduction to Hospitality Management 0134487281 / 9780134487281 MyHospitalityLab with Pearson eText -- Access Card -- for Intro to Hospitality & Intro to Hospitality Management
Managing Service in Food and Beverage Operations by Planning and control for food and beverage operations by 
Professional cooking by
The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Restaurant concepts, management and operations by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Restaurant Management by
Restaurant management refers to the business of running a restaurant. It is an important component of the hospitality sector. Duties in a restaurant include waiting tables, cleaning and tidying as well as chores in the kitchen. A restaurant's décor, from the furnishings to the music, can play an important part in attracting customers. Careful design of menus, following table etiquette and prompt service facilitate a professional ambience. For all those who are interested in hotel management, this book can prove to be an essential guide. It will help the readers in keeping pace with the rapid changes in this field.
Service Operations Management by
Building on the foundations of the first edition, this comprehensive textbook remains a vital tool for postgraduate students seeking to understand the principles of service operations management, and for undergraduate students specializing in hospitality, tourism and public sector management.With services accounting for 70 percent of employment and growth in our economy, this textbook explains what is needed to ensure the most efficient and effective service operations are delivered. Covering not-for-profit agencies, charities, Non-Governmental Organizations (NGOs) and utilities alongside finance, healthcare and commercial companies, this guide explores the essentials of service operations management with its innovative approach to delivering customers' imperatives in services.Written in a clear and accessible manner this updated second edition:* takes an increased international perspective on service operations* is updated to reflect the most significant changes in service operations management, and to provide enhanced coverage of areas touched on in the first edition* includes new and updated international case studies in each chapter, reflecting the increased globalization of service operations, with internationalizing updates to include content suitable for a global audience* covers mobile technology and presents the author's own research embracing big data analytics and neurolinguistics in building customer service systems * expands coverage of process-reengineering and service flows, business process assessments, and developing economies.
Food and Beverage Service Systems
This course will introduce to you the fundamentals of food and beverage service. You will also learn about the developments of an organizational chart, mise-en-place, hygiene and sanitation, waitering skills, service sequence. A hotel and restaurant exposure compliments the theories as learned in class.
Cereal Grains for the Food and Beverage Industries by
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Handbook of Plant-Based Fermented Food and Beverage Technology by
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Handbook of Vegetables and Vegetable Processing by
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Open Innovation in the Food and Beverage Industry by
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives
A Profile of the Hospitality Industry by
The hospitality industry is one of the world's largest and oldest industries. A Profile of the Hospitality Industry provides an inside look to the strategies of this industry. This book reviews the developments, challenges, and opportunities for the hotel, restaurant, foodservice and gaming industries. The hospitality industry is unique in many aspects which makes this book a must read for hospitality students, business students and those interested in management strategy.
Facilities Design and Building Engineering Systems
Facilities management encompasses a broad set of specialized activities. You will be exposed to the range of skills required, including architectural design, facilities engineering, project accounting and scheduling. This course acquaints you with the essentials of planning, designing, evaluating, and managing hospitality facilities, specially hotels and restaurants. You will also learn the process that involves the step-by-step design of food service/lodging facilities from the concept development phase to the schematic design phase and design development phase, including maintenance and upkeep.
Customer-Driven Transformation by
Service design is the activity of utilizing resources and people to build and sustain services that not only meet customers' needs, but also add that little bit of magic or true competitive advantage. In an overcrowded marketplace there is often little opportunity to break away from the pack and influence customer perceptions; Customer-Driven Transformation demonstrates how to use design thinking as a driver for organizational change to translate your vision into compelling services that will delight your customers. How did companies like Netflix, Airbnb and Uber revolutionize industries and win loyal followers? They started here. By thinking about what customers need foremost, you can reinvent your value proposition and deliver services that work. Customer-Driven Transformation shows how to instill an outside-in approach to strategy, moving away from management that's technology, marketing or resource optimization-led, towards being customer-inspired and experimental with innovation. It is a practical guide for any business to lead a transformational programme and use design thinking to change how services are created, ensuring they are expertly designed, elegant in use and advance in customer-mindedness. With ground-breaking case studies from the likes of E.On Energy, Hyundai Motor Company and Bupa, this cutting-edge book will empower companies to take control of customer experience and deliver long-lasting and impactful change. Focusing on one of the hottest management topics, it is an inspiring read for any business leader to understand how to reinvent their value proposition, gain market share and win customers.
Facilities Planning and Design by
This book focuses on the ten essentials of facilities planning and design. It covers topics such as strategic planning, space standards, architectural programming, site selection, master planning, environmental planning, capital improvement planning, workplace planning and design, and space management. Examples will be drawn from the planning and design of airports and universities which are large organisations with extensive campuses and are asset heavy in terms of buildings.This second edition has been extensively updated with current and new examples, case studies and references.By learning about the planning and design processes as it relates to facilities, students and facility professionals will be able to align facilities planning and design with the organisation's strategic priorities, manage design consultants by understanding the planning and design process, manage the planning and design of spaces at different scales, and manage the use of existing space effectively.The book is designed such that its chapters may be read either sequentially or as individual standalone references or resources for specific aspects of facility planning, management and design.
The Grand Hostels by
Travel in style on a budget with these fun design hostels around the globe. Hostels are more fun! Would you like to explore cities with like-minded people when you travel? Live the local life, and take part in communal activities? A new wave of hostels is emerging that offer just that, with an extra shot of service and comfort. From outdoor swimming pools to rooftop dinners, co-working spaces to Spanish cooking lessons, the services and facilities on offer are outstanding. And all can be enjoyed from the convenience of a private room.The Grand Hostels will provide you with insights beyond just price and location. The hostels featured are perfect for foodies, outdoors-types, and digital nomads alike, as well as for short city breaks.Award-winning journalist Kash Bhattacharya, a.k.a. BudgetTraveller, reveals his secret tips on where to find luxury hostels across the world, and how to eat out, party or unwind like a true local. Turn your travels into experiences to remember for a lifetime!
Hospitality Facilities Management and Design by 
Hotel : : interior structures by
Hotels are increasingly concentrating on offering memorable experiences through unique design features from soft and luxurious and deliberately artistic kitsch through to no-fuss minimal. Hotel Interior Structures presents a world-wide range of innovative hotel designs that illustrate all these different aspects and bring to light the work of leading architects and designers including Michael Graves, Philippe Starck and John Rocha. It gives particular attention to design features - colour, light, materials, use of space - and the use of particular furnishings and objects in these innovative interiors. Following the success of the original hardback version published in February 2001, since which it has virtually sold out, this paperback edition brings the same inspirational and stunning visual content at an even more affordable price Focuses on the treatment of interiors and the many options available to solve the interior design challenge on a large-scale professional level Highlights the different styles of hotels that have emerged and how the designers have aimed to complement the very intention of their spaces through their interior design
Hotel and Restaurant Design by
'Hotel & Restaurant Design No. 2' showcases the most inspirational design solutions gathered from 36 leading architectural and design firms and features over 160 international projects in the hotel, resort, spa, and restaurant fields. The design solution featured in this volume are organised alphabetically by design firm with all projects indexed for easy reference. This volume is an inspiration and a necessity to any professional engaged in the many forms of hospitality and restaurant design.
Hotel Design
Designing a hotel presents the ultimate challenge for designers and architects. Functional spaces as diverse as lobbies, restaurants, bars, spas, bedrooms and suites offer a creative playground for any designer. This book presents a selection of international trend hotels.
Managing Facilities by
Managing Facilities provides a clear introduction to the concepts, development and application of managing facilities in hotels. Premises and services operations management are considered through the application of generic management techniques. In hotels, buildings, land, assets, people and services are essential resources which need to be managed to meet organizational objectives. Through practical techniques and examples, Jowett and Jones show how these facilities can be continuously improved to increase competitiveness and meet the ever changing needs of the customer. Managing Facilities is: ¿ the only UK book to reflect modern facilities management practices in hospitality ¿ full of practical examples ¿ a reference source and introduction in one format Managing Facilities is a concise guide for hotel, hospitality and facilities managers. It is also an excellent text for undergraduate and postgraduate students of hospitality management. Val Jowett MSc FHCIMA is Principal Lecturer at Leeds Metropolitan University and has taught Accommodation Management, and now Facilities Management, for over 25 years. In her earlier career she worked for British Transport hotels and then in Domestic Services Management in the N.H.S. She has taught in the USA and India and now manages a series of developmental initiatives which centre around NVQs, mentoring and careers development learning. Christine Jones BA MIMgt MHCIMA is the Head of School of Business and Professional Studies at Burton Upon Trent College. She has a wide range of occupational and research experience in the hospitality industry and has held teaching posts in a number of Further and Higher Educational establishments.
The World's Sexiest Bedrooms by
From a rustic safari lodge to a luxurious Venetian palazzo, this is a true insider's guide to the world's finest hotels and travel experiences. This collection tells the story behind the design and decor of thirty-five rooms in the world's most desirable hotels. With reviews by trusted tastemakers, including celebrity chefs, designers, and entrepreneurs, each featured room is presented alongside tips from those who have visited, with their recommendations for the unique features and experiences available at each hotel and within its surrounding area.This curated collection has been selected by Mr & Mrs Smith, the world's most discerning travel club, making it the perfect resource for those planning honeymoons, unforgettable vacations, and once-in-a-lifetime "bucket list" experiences.
Facilities Design and Building Engineering Systems
Facilities management encompasses a broad set of specialized activities. You will be exposed to the range of skills required, including architectural design, facilities engineering, project accounting and scheduling. This course acquaints you with the essentials of planning, designing, evaluating, and managing hospitality facilities, specially hotels and restaurants. You will also learn the process that involves the step-by-step design of food service/lodging facilities from the concept development phase to the schematic design phase and design development phase, including maintenance and upkeep.
Bathrooms and Sanitation : Principles, Design, Implementation by
Customised bathrooms are a basic requirement these days for every house, apartment and hotel room. In addition to personal hygiene, bathrooms also have an important function at the emotional level when it comes to taking time out, indulging and relaxing. The public sector can also benefit from appealing and hygienic sanitary areas. Planners are increasingly required to deal with customer desires and offer personalised solutions, in addition to knowing about the technical requirements and movement areas of sanitary facilities. Besides producing well designed floor plans, experts need to take into account sustainability and accessibility, as well as materials, light, colour, fixtures and fittings. Bathrooms and Sanitation provides comprehensive information on the basic principles of contemporary sanitary planning, as well as detailed solutions for state of the art execution and fitting. A selection of successfully completed projects offers readers inspiration for their own work.
Designing Interior Architecture by
Designing interior spaces is a task that is equally relevant as architecture, landscape architecture, and urban design for those working professionally in the built environment. In this comprehensive work, an international and interdisciplinary team of authors presents the essential aspects of the various fields of contemporary interior architecture and design. The project examples are illustrated with brilliant photographs and plans. They have been selected according to consistent criteria for all chapters of the book and represent the essential building types, including exhibition stand design, as well as a broad range of today's design approaches. The authors place the collaboration between the various design disciplines at the center of focus. The appendix contains information for further research. All in all, Designing Interior Architecture is a fundamental reference work for all those professionally engaged with the design.
Hotel Lobbies and Lounges : : The Architecture of Professional Hospitality by
This series investigates the historical, theoretical and practical aspects of interiors. The volumes in the Interior Architecture series can be used as handbooks for the practitioner and as a critical introduction to the history of material culture and architecture. Hotels occupy a particular place in popular imagination. As a place of exclusive sociability and bohemian misery, a site of crime and murder and as a hiding place for illicit liaison, the hotel has embodied the dynamism of the metropolis since the eighteenth century. This book explores the architectural significance of hotels throughout history and how their material construction has reflected and facilitated the social and cultural practices for which they are renowned. Contemporary developments in the planning and design of hotels are addressed through a series of interviews and case studies. Illustrated throughout, this book is an innovative and important contribution to architectural and interior design theory literature.
The Out of Home Interactive Entertainment Frontier Expanding Interactive Boundaries in Leisure Facilities by
Digital Out of Home Entertainment is transforming the customer experience in shops, cinemas, museums; almost any environment where consumers are congregating. This book provides a 'state of play' exploration of the successes, the emerging new applications and the strategies that inform them--and is an essential guide for entertainment executives as well as those involved in retailing, the hotel industry, mobile communications, museums and heritage.
Wine and Space : Architectural Design for Vinotheques, Wine Bars and Shops by
This publication takes a look at the rooms where wine is tasted and enjoyed. It highlights a variety of projects, ranging from winemakers' tasting rooms and salesrooms to more unusual shop concepts and successful examples taken from the gastronomy sector. To provide a glimpse into the development of a design, the authors engage intensively with the architects and contractors to explore the following questions: How did those involved contribute and combine their ideas? What story is told by the project as it begins to take shape? What kind of customers does it appeal to and how should they react to it? Additional essays illustrate how designs are influenced by functional factors, as well as the role played by materials, colour, light, and indeed the spatial concept as a whole in the process of wine tasting.
Hospitality Sales and Marketing
This is a course in sales and marketing focused on hotel operations. It provides you the broad background about basic sales management policies and procedures while allowing you to develop and practice personal selling skills, as well as design sales presentations and promotional programs. The course is highlighted with the development of your own develop a sales action plan as used in the hotel industry.
Convention Sales and Services Ninth Edition by
This textbook, used in more than 200 schools of hotel management, provides comprehensive coverage of all facets of marketing , selling and servicing of meetings and conventions. Each chapter opens with an insightful analysis of the chapter subject by outstanding practitioners in the meetings industry. This Ninth Edition provides even more comprehensive and up-to-date information-as well as additional features such as Internet Exercises, More Online boxes and Worth Watching video boxes.
Customer Service Marketing by
1. Provides an overview of customer service principles, theories, and practices, and covers a range of classic and contemporary business theories 2. Includes case studies of business enterprises in various hospitality and service sectors including hotels, restaurants, theme parks, event management, airlines, cruises, (e-)retailers, finance 3. Suggests important considerations and design concepts for businesses to introduce technological innovations in service settings 4. Learning Objectives and Discussion Questions included in every content chapter as learning aids
Destination Marketing: an international perspective by
This book advances the current literature on destination marketing by using innovative up-to-date case studies from a wide geographical representation. The contributors examine new methods and marketing approaches used within the field through a combination of theoretical and practical approaches. With discussions of topics including image, branding, attractions and competitiveness, the chapters in this volume offer new insight into contemporary developments such as medical tourism, Islamic tourism and film-induced tourism. Presenting detailed findings and a range of methodologies, ranging from surveys to travel writings and ethnography, this book will be of interest to students, scholars and practitioners in the fields of tourism and marketing.
The Economics of Recreation, Leisure and Tourism by
One of the leading texts in the field, The Economics of Recreation, Leisure and Tourism is the ideal introduction to the fundamentals of economics in these industries, helping you to pass an economics module as part of tourism, recreation, events or sport management degrees. It is written in an engaging style that assumes no prior knowledge of economics. It applies economic theory to a range of tourism industry issues at the consumer, business, national and international level by using topical examples to give the theory real-world context. This book is richly illustrated with diagrams, and contains a range of features such as international case studies showcasing current issues, review questions and extracts from journals to aid understanding and further knowledge, as well as new data and statistics. This fifth edition has been revised and updated to include: New content on recent economic data, consumer choice looking at income¿leisure decision approaches, growth areas of sports and events, environmental issues, the impact of the global economic crisis and what may happen in the future. Evidence is put forward to provide a sense of the dynamics of world economies. Updated and new international case studies throughout that demonstrate theoretical principles of economics as applied to tourism Updated companion website with PowerPoint slides
Hospitality Marketing and Consumer Behavior by
Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm. Drawing on global experiences, this new book looks at the diverse factors that create these positive experiences and provides insight into marketing and consumer behavior in the context of hospitality and tourism. The dynamics of emerging economies has been captured, and some lessons have been drawn from best practices across the globe.
Hotel Operations Management by
KEY BENEFIT: Hotel Operations Management provides an up-to-date and comprehensive examination of all aspects of hotel administration from the viewpoint of the hotel general manager. Detailed information addresses the operating departments of a full-service hotel: Human Resources; Controller; The Front Office; Housekeeping; Food and Beverage; Safety and Property Security; Sales and Marketing; Accounting; and Facility Engineering and Maintenance. In-depth discussions highlight the importance of human resources in the labor-intensive hotel industry, franchising and contract management of properties in an ever-decreasing "Mom and Pop" segment, and hotel management in a global environment. Updated throughout to ensure that readers have the latest information, the Third Edition also includes new case studies, an entirely new chapter on guest services, and new end-of-chapter questions. This accurate book will give prospective hotel managers insight into all of the procedures effective managers use to ensure their hotel's--and their own--success. KEY TOPICS: The Hotel Industry: Overview and Professional Career Opportunities; Guest Service; The Hotel General Manager; Management, Supervision and Service Skills for the G.M.; Human Resources; Accounting; Revenue Management; Sales and Marketing; The Front Office; Housekeeping; Food and Beverage; Facility Engineering and Maintenance; Safety and Property Security; Franchise Agreements and Management; Contracts; Managing in the Global Hotel Industry Hotel Operations Management is designed for current and future hotel general managers, and hotel department heads--i.e., executive housekeepers, directors of sales, controllers, and front office managers.
Managing People in the Hospitality Industry by
This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry. Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice. Combining theory and practice, Managing People in the Hospitality Industryoffers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.
Marketing Communications by
Marketing Communications is a highly popular textbook which introduces students to the different marketing communications tools, theories and strategies in an easy-to-read way. This fourth edition: Includes updates on how the Covid-19 pandemic has affected the marketing/advertising industries Features new case studies from companies and brands such as Amazon, Burger King, Facebook and John Lewis Covers timely topics such as online retailers, social media networks (e.g. TikTok), social media influencers and marketing ethics This textbook is essential reading for students studying marketing communications or a related topic. John Egan is Professor of Marketing at Regent's University, London.
Marketing for Tourism, Hospitality and Events by
Framed within basic marketing principles, Marketing for Tourism, Hospitality & Events highlights the global shift in tourism demographics today, placing a particular emphasis on the role of digital technology and its impact on travel products and services. Covering developments across a broad range of topics such as contemporary tourism marketing, understanding today′s consumer, and the importance of public relations and personal selling, key industry changes are captured throughout the text. ′Lessons from a Marketing Guru′ feature personal insights from real world practitioners, and ′Digital Spotlights′ highlight the ways in which social media and the Internet have transformed tourism, hospitality and events the world over. These features are further enhanced by ′Marketing in Action′ case-studies in each chapter that highlight the international realities of tourism, hospitality and events marketing in practice. These include: Spiritual Tourism in Tamil Nadu, India Social media listening at Marriott's headquarters in Hong Kong The Deer Hunt Festival in Winneba, Ghana Music-themed hotels in Prague, Amsterdam, Berlin and Mexico The promotion of Hawaii through film and television Dark Tourism in Vietnam The book is complemented by a companion website featuring a range of tools and resources for lecturers and students, including PowerPoint slides, an instructor manual, a test bank of multiple choice questions and author-curated video links to make the examples in each chapter come to life. Ideal for undergraduate and postgraduate students looking for an introductory text to marketing for tourism, hospitality and events.
Marketing for Tourism and Hospitality: Collaboration, Technology and Experiences by
The marketing landscape has changed dramatically in recent years, especially for tourism and hospitality practitioners. Marketing for these industries is now a multi-dimensional, collaborative venture driven by technological change and the growing demand for authentic co-created experiences. Marketing for Tourism and Hospitalityprovides students with a contemporary, accessible and useful resource as they prepare to encounter the complexities and challenges of tourism and hospitality marketing globally. A clear articulation of the changing landscape, a comprehensive introduction to the three underpinning themes of collaboration, technology and experiences, and a plentiful supply of international case material provide students with an enjoyable and digestible resource that is both academically rigorous and practice-oriented, helping them prepare for day-to-day problems in the dynamic world of marketing. This contemporary, challenging and highly applied text is an indispensable resource for all students of tourism and hospitality degree programmes. y, challenging and highly applied text is an indispensable resource for all students of tourism and hospitality degree programmes.
Marketing Tourism, Events and Food 2nd Edition by
* A guide to experience marketing within the Tourism, Hospitality, Events and Food (THEF) industries; * Looks at the specific nature of marketing within these industries using international examples and theories to evaluate the ways in which experiences; * Fully supported with a route map to guide the reader through the book; * Contains end of chapter review questions and case studies to consolidate learning. Targeted at second year undergraduate students through to master's level post-graduate, 'Marketing Tourism, Events and Food 2nd edition' takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions. It analyses areas such as marketplace value and value creation, consumers and consumption, taste and identity, sustainability and power, as well as semiotics and commercial myth making, and offers a contemporary examination of these industry sectors with experiential aspects of marketing and productive consumption playing an important role throughout. Divided into 10 chapters for easy semester teaching it covers issues such as: * Traditional Approaches to Marketing in THEF (Parts 1 & 2) * Marketing Perspectives and Value Creation * Consumers and Consumption of THEF; Making sense of your marketing audience * Semiotics and Meaning in THEF Marketing * THEF Experiences * Taste, taste makers and THEF Marketing * Social media marketing, brand community and communities of consumption * Sustainable Marketing in THEF It concludes by offering a fresh approach to marketing within Tourism, Hospitality, Events & Food, synthesising the experiential approach offered within this book and traditional approaches to marketing within the sector.
Routledge Handbook of Hospitality Marketing by
This handbook analyzes the main issues in the field of hospitality marketing by focusing on past, present and future challenges and trends from a multidisciplinary global perspective. The book uniquely combines both theoretical and practical approaches in debating some of the most important marketing issues faced by the hospitality industry. Parts I and II define and examine the main hospitality marketing concepts and methodologies. Part III offers a comprehensive review of the development of hospitality marketing over the years. The remaining parts (IV¿IX) address key cutting-edge marketing issues such as innovation in hospitality, sustainability, social media, peer-to-peer applications, Web 3.0 etc. in a wide variety of hospitality settings. In addition, this book provides a platform for debate and critical evaluation that enables the reader to learn from the industry¿s past mistakes as well as future opportunities. The handbook is international in its constitution as it attempts to examine marketing issues, challenges and trends globally, drawing on the knowledge of experts from around the world. Because of the nature of hospitality, which often makes it inseparable from other industries such as tourism, events, sports and even retail, the book has a multidisciplinary approach that will appeal to these disciplines as well as others including management, human resources, technology, consumer behavior and anthropology.
Selling in a Crisis by
Find the motivation and confidence to stay on top when everything hits the fan In volatile times, it is hard to sell. It seems like every company is on a spending freeze, cutting back, or pushing off making decisions. Buyers become scarce and the competition for the few that are still buying is fierce. People don't want to meet with you, objections are harsher, customers cancel orders and contracts on a whim and pressure you for price decreases. Yet, you are still under the same pressure to make your sales number. If you don't, your income will take a hit. Don't even mention the 401(k) that you are afraid to even look at with the markets in free fall. In this situation, it's natural to feel stressed out and feel demotivated. In Selling in a Crisis, the world's most sought-after sales trainer Jeb Blount delivers an essential blueprint for staying motivated, keeping your pipeline full, increasing sales, retaining your customers, and advancing your career in times of uncertainty and change. In his classic, no-nonsense style, Jeb gives you 55 easy to consume tips, techniques, and tactics that are time-tested and proven to help you stay on top when everything and everyone else is down. You'll also discover: The real secrets to selling more in a crisis The difference between rainmakers and rain barrels and how to find opportunity in adversity Why you must stop swimming naked and put your bathing suit on Why you don't get into buckets with crabs How to be a RIGHT NOW sales professional 7 Steps of Effective Prospecting Sequences and how to be professionally persistent How to adjust sales messaging to meet the moment The sales secrets of frogs, squirrels, and horses Sutton's Law and why you must go where the money is Why you need more than charm and a great personality to close sales in a crisis The five questions you must answer in the affirmative for every stakeholder How to handle buying commitment objections in a crisis How to protect your turf from competitors and your profits from price decreases Five ways to protect and advancing your career How to be bold and always trust your cape And so much more . . . Jon Kabat-Zinn once said, "You can't stop the waves, but you can learn to surf." This is exactly what you'll learn to do in this indispensable guide for sales professionals who are navigating the rough seas of volatility. With each chapter you will find the motivation, inspiration, and confidence catch to rise above the negativity, catch your wave, and take control of your life, career, mindset, and income.
Selling Your Expertise by
Wall Street Journal bestseller Build your book of business and sell more services with this expert guide for knowledge professionals How do rainmakers consistently and continuously sell their ideas and grow their client base? What is the secret to their ongoing success? Whether they are in accounting, consulting, investment banking, law, or any other type of professional service, it's not just their knowledge, experience, and unique services that set them apart. They succeed by adopting the mindset, mastering the strategies, and employing the tactics at the heart of rainmaking. In Selling Your Expertise: The Mindset, Strategies, and Tactics of Successful Rainmakers, veteran communications, sales, and leadership consultant Robert Chen provides a practical guide to selling knowledge-based services in a market that demands credibility and subject-matter authority. Chen and his colleagues at Exec|Comm have helped hundreds of thousands of professionals learn to sell, influence, and negotiate more effectively. This book condenses Chen's first-hand experience and over 40 years of Exec|Comm's best sales advice, along with interviews featuring other successful rainmakers from a variety of professions and industries. Whether you're a national practice partner at a Big Four consulting firm or an independent attorney just starting out, this book equips you with the real-life knowledge you need to: Develop a client-focused mindset to help build a thriving book of business Use effective strategies to find your ideal prospects and turn them into long-term clients, using concrete metrics to assess whether you're on the right track Apply practical tactics to build a trusted reputation, sharpen communication skills, manage the challenges of not having enough time to sell, and push beyond obstacles The perfect book for consultants, investment bankers, lawyers, research analysts, and accountants, Selling Your Expertise is an invaluable resource for any professional who makes a living by selling solutions to their clients' most pressing needs.
Hospitality Sales and Marketing
This is a course in sales and marketing focused on hotel operations. It provides you the broad background about basic sales management policies and procedures while allowing you to develop and practice personal selling skills, as well as design sales presentations and promotional programs. The course is highlighted with the development of your own develop a sales action plan as used in the hotel industry.
The Analytic Hospitality Executive by
Targeted analytics to address the unique opportunities in hospitality and gaming The Analytic Hospitality Executive helps decision makers understand big data and how it can drive value in the industry. Written by a leading business analytics expert who specializes in hospitality and travel, this book draws a direct link between big data and hospitality, and shows you how to incorporate analytics into your strategic management initiative. You'll learn which data types are critical, how to identify productive data sources, and how to integrate analytics into multiple business processes to create an overall analytic culture that turns information into insight. The discussion includes the tools and tips that help make it happen, and points you toward the specific places in your business that could benefit from advanced analytics. The hospitality and gaming industry has unique needs and opportunities, and this book's targeted guidance provides a roadmap to big data benefits. Like most industries, the hospitality and gaming industry is experiencing a rapid increase in data volume, variety, and velocity. This book shows you how to corral this growing current, and channel it into productive avenues that drive better business. Understand big data and analytics Incorporate analytics into existing business processes Identify the most valuable data sources Create a strategic analytic culture that drives value Although the industry is just beginning to recognize the value of big data, it's important to get up to speed quickly or risk losing out on benefits that could drive business to greater heights. The Analytic Hospitality Executive provides a targeted game plan from an expert on the inside, so you can start making your data work for you.
Managing and Marketing Tourist Destinations: Strategies to Gain a Competitive Edge by
Destination marketing is more challenging than other goods and services. The basis of competitive advantage shifts from tourism resources only (destination marketing) to a location-based or city-wide integrated management (place marketing). In this book, tourism scholars Metin Kozak and Seyhmus Baloglu discuss and synthesize theories, models, techniques, and principles for strategic marketing and management of tourist destinations, and demonstrate ways in which to further develop the concept of destination competitiveness for application within these destinations. The authors highlight the need for managing brand equity, tourist experience, and information systems, as well as involving internal and external stakeholders in strategic planning and implementation. This book offers practical information directly related to the tourism industry, using the examples of real-world cases to bridge marketing theory with practice. With its international focus and applications for developing a competitive advantage in today's global marketplace, this research will be indispensable to students and scholars of tourism, hospitality, and leisure and recreation programs, as well as practitioners within these industries.
Marketing Essentials for Independent Lodgings by
Marketing a small, independently owned lodging business can be difficult. Marketing Essentials for Independent Lodgings outlines how to get a business's name out there, attract consumers, and navigate the dicey world of social media and an online presence. Descriptions of traveler demographics, how to get the word out about a property, and how to make a property unique are all talked about at length. The goal of this book is to help small lodgings flourish, and it does so by including lists of actions that can be taken this week, this month, or this year to help positively impact the bottom line. Also included is a specific marketing outline that can be adapted to an individual business, giving business owners a timeline and plan they can follow.
Marketing in the Tourism Industry by
This book examines how different sections of the tourism industry attempt to reach their markets. A wide range of distinctive forms of holiday are considered, and the influence their characteristics have on how they are marketed is discussed. But the approach is also comparative, and the relative success each area of the industry has in reaching its market is evaluated.
Marketing in Travel and Tourism by
Marketing in Travel and Tourism aims to guide and support readers through the complexities of tourism marketing in the 21st Century. It sets out clear explanations of marketing principles and concepts adapted from mainstream services marketing, and goes on to illustrate the range of applications currently practised in the modern visitor economy. Now in its fourth edition, and reprinted almost every year since 1988, each chapter of the book has been updated to include current evaluations of all the key developments in marketing, especially consumer centric marketing and the now focal role of the Internet in the marketing mix. The chapters on communicating with cutomers have been extensively rewritten to take account of e-marketing and related marketing developments in tourism that are pulled together in a forward looking Epilogue. This fully revised edition includes: Full colour interior with pedagogic features such as discussion questions and exercises to encourage further exploration of key areas New material on the role of e-marketing, motivations and consumer behaviour Five in-depth international case studies, including Tourism New Zealand and Agra Indian World Heritage Site, along with 17 mini cases to contextualise learning A companion website for students and lecturers which includes PowerPoint slides and review questions to aid teaching and learning Marketing in Travel and Tourism provides a truly international and comprehensive guide to marketing in the global travel industry, an indispensible text for all students and lecturers.
Marketing Places and Spaces by
Marketing Places and Spaces' covers a broad range of issues that hospitality and tourism executives will benefit from addressing, but frequently forget to do so. To provide an indication of the broad range and exciting coverage of issues, here are a few titles of the 21 chapters in the volume: Conceptualizing the Value Co-creation Challenges for Tourist Destinations: a Supply-Side Perspective; The Emotional Attachment Built through the Attitudes and Managerial Approach to Place Marketing and Branding - The Golden City of Kremnica, Slovakia; Events as a Differentiation Strategy for Tourist Destinations; How do Tourists Turn Space into Place? - A Conceptualisation for Sustainable Place Marketing; the Influence of Slow City in the Context of Sustainable Destination Marketing; Wedding-based Tourism Development: Insights from an Italian Context.Authors include tourism researchers working in Finland, UK, Macau, Japan, New Zealand, and beyond. A practical strategy guide and an in-depth complement with extensions to Elizabeth Gilbert's 'Eat Pray Love' for hospitality and tourism professionals and educators is the relevant perspective that 'Marketing Places and Spaces' provides.
Marketing Tourism Places (Rle Tourism) by
Tourism is well established as an important part of the new service economy, and the rewards it offers have stimulated intense competition in the tourism industry. Many destinations compete to attract potential tourists, each place having to work hard to distinguish itself from rivals offering similar or alternative attractions. This book, originallynbsp; published in 1990, explores how destinations invest increasing amounts of time and money into developing and promoting their 'products'. The contributors, from both academic institutes and the tourism industry, provide a multidisciplinary and professional analysis of what can be done to sell tourism places. Using both theoretical and empirical approaches, they give examples from different areas of the industry and evaluate different strategies a destination can adopt for maintaining and increasing its market share. All the contributors emphasize that selling tourism places must be a dynamic activity in which the place products are constantly monitored, so that they can be revitalized, repositioned, or renewed in the market context. nbsp;
Human Resource Management for the Hospitality Industry
People are our most important asset in the organization. People make things happen. You earn all phases of activities that the Human Resources Management performs to the most valued member of the organization-its people. It covers activities from pre-hiring, maintenance, termination as well as post-employment phases. Specifically, you learn about HR activities including manpower planning and job description /job specification, recruitment and selection pre-employment requirements, appointment, training and development, salary and benefit administration, timekeeping, employee discipline, performance evaluation, labor relations, termination and post-employment interventions.
Cases in Human Resource Management in Hospitality by
This casebook provides users with a comprehensive set of cases in human resource management for many segments of the hospitality industry. As each case unfolds, human resource issues managers must face are addressed. Through active involvement in discussion, readers assume the roles of working managers to identify problems, determine pertinent information, appraise alternatives, and develop realistic solutions, therefore enhancing their critical thinking and communication skills necessary to be successful managers. Leadership problems/absent owners; Selecting employees/managers; Ethics; Cultural/ethnic diversity; Discrimination charges/sexual harassment; Orientation/training/evaluation/compensation; Terminating employees; Downsizing labor force; Unionized operations. A valuable handbook or reference for human resource managers, general managers, and trainers of employees who manage others.
Customer Service Marketing by
1. Provides an overview of customer service principles, theories, and practices, and covers a range of classic and contemporary business theories 2. Includes case studies of business enterprises in various hospitality and service sectors including hotels, restaurants, theme parks, event management, airlines, cruises, (e-)retailers, finance 3. Suggests important considerations and design concepts for businesses to introduce technological innovations in service settings 4. Learning Objectives and Discussion Questions included in every content chapter as learning aids
Handbook of Human Resource Management in the Tourism and Hospitality Industries by
The hospitality and tourism sector is an increasingly significant contributor to GDP worldwide, as well as a key source of employment in developing regions. Drawing on contemporary research, this Handbook provides a provocative review of the major human resource challenges facing the hospitality and tourism sector today.Leading international scholars examine how hospitality and tourism businesses succeed through a consistently high level of service, particularly through the attitudes and behaviours of front-line employees to positively impact upon guest satisfaction and improve intention to return. Against this background, chapters analyse the myriad of reasons the industry struggles to attract and retain quality employees, including long and unsocial hours, non-competitive pay and unsophisticated management practices. Offering a thorough review of these human resource challenges through employee focus groups, in-depth interviews and surveys, this Handbook offers evidence-informed recommendations for their resolution. These include: strategies and tactics associated with brand internalisation, talent management, engagement, high-performance practices, learning and leadership development.Practical and engaging, this Handbook will be of interest to students and scholars researching hospitality and tourism from a business management perspective. Senior hospitality leaders will also benefit from the ideas herein, gaining competitive advantage by creating and supporting highly engaged and effective employees.
Human resource management by 
Human resource management : gaining a competitive advantage by Human Resource Management: international perspectives in hospitality and tourism by
Based on a major international survey of some of the world's biggest employers in the hospitality and tourism industries, this book provides a thorough examination of the problems and issues involved, and reveals that nearly all of the organizations are failing to address the complexities of HRM in the global marketplace.This edited collection features original contributions from some of the most important academics in this field, as well as case studies from North America, the UK, Australia, New Zealand, Russia and South Africa. The book includes sections on employee resourcing, employee development and employee relations, which cover topics such as selection, labour turnover, staff training, multi-site management, employee commitment and legislation.Human Resource Management contains the most up-to-date research into these complex problems and is an excellent and useful resource for researchers, postgraduates and senior managers within the industry.
Human Resource Management for the Hospitality and Tourism Industries by
Human Resource Management for the Hospitality and Tourism Industries 2nd Edition, takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry. It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as: recruitment and selection, legislation and equal opportunities, staff health and welfare and remuneration strategies in the industry. This 2nd edition has been fully updated: with new legal information, data, statistics and examples new chapter looking at HRM policies and practice in Events new international examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning enhanced companion website for students and lecturers including: power point slides, student test bank, additional case studies and links to additional resources Written in a user friendly style, each chapter includes chapter outlines and objectives, HRM in practice ¿ boxed examples, reflective review questions, web links, discussion questions and further reading to aid understanding and test knowledge.
Human Resource Management for the Tourism, Hospitality and Leisure: an international perspective by
Human Resource Management for the Tourism, Hospitality and Leisure Industries uses a strategic and issues-driven approach to present a reflective analysis of how human resource evolves in the context of international tourism, hospitality and leisure. Drawing on wide-ranging, international academic and application sources to illustrate the debates and vital issues that exist within people management in this sector, this book is designed to develop students' critical understanding of why things operate in the manner that they do and how the international context creates diversity in the application of management principles. In addition, this process of reflecting on human resource issues will allow students to arrive at ideas and solutions that will assist them in the workplace.
Human Resource Management in the Hospitality Industry by
Written from a practitioner¿s perspective, this straightforward concise book provides the planning, organizing, influencing, and control functions associated with human resource management in hospitality and tourism organizations. The basis of this book is to present the knowledge, skills, and abilities that are required for an individual to become a middle level manager in the field of hospitality human resources. Part One focuses on the evolution of the practice of commerce to include the development of complex employer/employee relationships; Part Two presents a snapshot of duties and responsibilities associated with the practice of professional management; Part Three covers communication, leadership, motivation, and recruitment and selection skills. For HR generalists and specialists, or for training programs in any industry.
Human Resources Management in the Hospitality Industry by
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.
Introduction to Management in the Hospitality Industry by
Introduction to Management in the Hospitality Industry, Eighth Edition is an updated revision of a popular textbook for the introductory survey course covering management functions as well as all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Managing People in the Hospitality Industry by
This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry. Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice. Combining theory and practice, Managing People in the Hospitality Industryoffers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.
Marketing Communications by
Marketing Communications is a highly popular textbook which introduces students to the different marketing communications tools, theories and strategies in an easy-to-read way. This fourth edition: Includes updates on how the Covid-19 pandemic has affected the marketing/advertising industries Features new case studies from companies and brands such as Amazon, Burger King, Facebook and John Lewis Covers timely topics such as online retailers, social media networks (e.g. TikTok), social media influencers and marketing ethics This textbook is essential reading for students studying marketing communications or a related topic. John Egan is Professor of Marketing at Regent's University, London.
Selling in a Crisis by
Find the motivation and confidence to stay on top when everything hits the fan In volatile times, it is hard to sell. It seems like every company is on a spending freeze, cutting back, or pushing off making decisions. Buyers become scarce and the competition for the few that are still buying is fierce. People don't want to meet with you, objections are harsher, customers cancel orders and contracts on a whim and pressure you for price decreases. Yet, you are still under the same pressure to make your sales number. If you don't, your income will take a hit. Don't even mention the 401(k) that you are afraid to even look at with the markets in free fall. In this situation, it's natural to feel stressed out and feel demotivated. In Selling in a Crisis, the world's most sought-after sales trainer Jeb Blount delivers an essential blueprint for staying motivated, keeping your pipeline full, increasing sales, retaining your customers, and advancing your career in times of uncertainty and change. In his classic, no-nonsense style, Jeb gives you 55 easy to consume tips, techniques, and tactics that are time-tested and proven to help you stay on top when everything and everyone else is down. You'll also discover: The real secrets to selling more in a crisis The difference between rainmakers and rain barrels and how to find opportunity in adversity Why you must stop swimming naked and put your bathing suit on Why you don't get into buckets with crabs How to be a RIGHT NOW sales professional 7 Steps of Effective Prospecting Sequences and how to be professionally persistent How to adjust sales messaging to meet the moment The sales secrets of frogs, squirrels, and horses Sutton's Law and why you must go where the money is Why you need more than charm and a great personality to close sales in a crisis The five questions you must answer in the affirmative for every stakeholder How to handle buying commitment objections in a crisis How to protect your turf from competitors and your profits from price decreases Five ways to protect and advancing your career How to be bold and always trust your cape And so much more . . . Jon Kabat-Zinn once said, "You can't stop the waves, but you can learn to surf." This is exactly what you'll learn to do in this indispensable guide for sales professionals who are navigating the rough seas of volatility. With each chapter you will find the motivation, inspiration, and confidence catch to rise above the negativity, catch your wave, and take control of your life, career, mindset, and income.
Training and development by Human Resource Management for the Hospitality Industry
People are our most important asset in the organization. People make things happen. You earn all phases of activities that the Human Resources Management performs to the most valued member of the organization-its people. It covers activities from pre-hiring, maintenance, termination as well as post-employment phases. Specifically, you learn about HR activities including manpower planning and job description /job specification, recruitment and selection pre-employment requirements, appointment, training and development, salary and benefit administration, timekeeping, employee discipline, performance evaluation, labor relations, termination and post-employment interventions.
The Impact of Strategic Human Resource Management on Organizational Performance by
Focuses on the impact of strategic HRM on organizational performance in hospitality and tourism, examining the human resource policies and practices of organizations which are attempting to strengthen the links between their people and business strategies
International Encyclopedia of Hospitality Management by
The International Encyclopedia of Hospitality Management is the definitive reference work for any individual studying or working in the hospitality industry. There are 185 Hospitality Management degrees in the UK alone. This new edition updates and significantly revises twenty five per cent of the entries and has an additional twenty new entries. New online material makes it the most up-to-date and accessible hospitality management encyclopedia on the market. It covers all of the relevant issues in the field of hospitality management from a sectoral level (lodging, restaurants/food service, time-share, clubs and events) as well as a functional one (accounting and finance, marketing, strategic management, human resources, information technology and facilities management). Its unique, user-friendly structure enables readers to find exactly the information they require at a glance - whether they require broad detailnbsp;that takes a more cross-sectional view across each subject field or more focused informationnbsp;that looks closely at specific topics and issues within the hospitality industry today.
The SAGE Handbook of Hospitality Management by
At last, a comprehensive, systematically organized Handbook which gives a reliable, yet critical guide to all aspects of one of the world's leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research, and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Key FeaturesExamines the nature of hospitality and hospitality management Looks at the relationship of hospitality management to tourism, leisure, and education provision Presents the current state of development of the international hospitality business Addresses the core activities of food, beverage, and accommodation management Provides research strategies in hospitality management Innovation and entrepreneurship trends Explores the role of information technology The SAGE Handbook of Hospitality Management constitutes a single source of reference which will satisfy the information needs of both specialists in the field, and non-specialists who require a contemporary introduction to the hospitality industry and its analysis.
Information Systems for Hospitality Industry
The OPERA Property Management System (PMS) is the predominant PMS used by varied requirements of lodging institutions. You will be learning how to navigate OPERA through this interactive lecture demonstration course with extensive hands-on exercises on the utilization and application of computerized hotel information systems. You will be trained on how to use and apply the Front Office, Reservation and Food and Beverage system functions in preparation for actual hotel operations.
Business driven information systems by 
Destination Recommendation Systems by
An emerging area of study within technology and tourism focuses on the development of technologies which enable Internet users to quickly and effectively find relevant information about selected topics including travel destination, transportation, etc. This area of tourism research and development is generally referred to as destination marketing systems (DMSs) and brings together both applied and academic interests ranging from marketing and management to psychology, mathematics and computer sciences. This book provides a comprehensive synthesis of the current status of research, representing the contributions of some of the leading researchers in destination marketing systems.
Electronic Information Distribution in Tourism and Hospitality by
Electronic information distribution has become undeniably important in the hospitality and tourism sectors. Using a combination of narrative, analysis and case studies, this text traces the origins of electronic distribution in tourism and places current developments in context, while also looking at developing technologies and assessing their potential effect on the industry of the future. It is written from a managerial (rather than a technical) perspective, and takes an international approach with worldwide analysis and case studies encompassing Europe and the USA as well as the global marketplace. These include discussions of the distribution strategies of companies such as SABRE, Group Accor, Holiday Inn, Utell International, Best Western, as well as examinations of developing systems such as TIS, Gulliver, TravelWeb, Microsoft Expedia, Degriftour, Imminus and THG. Developments in all sectors of the tourism and hospitality industries are explored, but particular emphasis is placed on the accommodation product, illustrating its information distribution through each of the different systems.
Hospitality Information Systems and E-Commerce by
Hospitality Information Systems gives hospitality managers the tools they need to effectively use technology to benefit their business. Beginning with a focus on information technology basics and continuing on to explanations of hardware, software, and technology initiatives prevalent in all aspects of the hospitality industry, this groundbreaking first edition puts an emphasis on management decisions necessary to effectively purchase, implement and execute technology initiatives in a hospitality facility. Hospitality Information Systems gives hospitality managers an edge in conversing with technology professionals, and empowers readers with management awareness and terminology comprehension as it relates to the hospitality industry.
Hospitality Operations : a systems approach by
This core introductory textbook examines hospitality systems - the technology and processes that enable goods and services to be delivered to the customer. Systems theory is all about applying a consistent set of ideas and concepts for the analysis of real world situations and problems. This structure facilitates making comparisons, understanding relationships and diagnosing how things really work and therefore allows students to analyse hospitality operations.
Hotel Front Office : operations and management by
Hotel Front Office is a comprehensive textbook specially designed to meet the needs of undergraduate degree/diploma students of hotel management and hospitality courses. It explores the core concepts of front office operations and management and uses numerous examples, photographs, flowcharts,formats, and illustrations to explain them.Divided into three parts, the first part on The Hospitality Industry gives an introduction to the hospitality industry and then acquaints the readers with the classification and organization of hotels. The second part on Front Office Operations explains front office organization, internal andexternal communication and room tariff. The guest cycle, which includes the stages of pre-arrival (reservation), arrival (registration), stay (guest services), and departure (check out and settlements), is explained in detail. This section also includes chapters on front office accounting, nightauditing, safety and security of guests, and computer applications in front office. The final section on Front Office Management imparts an understanding of the key managerial concepts like yield management and forecasting to help generate optimum revenue; evaluation of hotel performance; andpreparation of budgets. Contemporary issues like human resource management, environment management, and total quality management are also explored in this section.Students of hospitality studies will find this book useful for its coverage of the key concepts of front office operations and management explained through industry-related examples, flowcharts, tables, formats, and photographs. With its practice-oriented approach, the book would also be useful tofront office professionals.
Information and Communication Technologies in Tourism 2009 by
A collection of 42 peer-reviewed papers that cover a wide range of topics in the field of IT and travel and tourism such as online communities, user generated content, recommender systems, mobile technology, platforms and tools, website optimization, electronic marketing, ICT and tourism destinations and technology acceptance.
Information Technology in the Hospitality Industry by 
Service management : operations, strategy, information technology by Information Systems for Hospitality Industry
The OPERA Property Management System (PMS) is the predominant PMS used by varied requirements of lodging institutions. You will be learning how to navigate OPERA through this interactive lecture demonstration course with extensive hands-on exercises on the utilization and application of computerized hotel information systems. You will be trained on how to use and apply the Front Office, Reservation and Food and Beverage system functions in preparation for actual hotel operations.
Administrative Assistant's and Secretary's Handbook by
No day is the same. No hour is the same. Not even the boss's moods are ever the same! The expectations and duties of the modern-day administrative assistant are higher and more stressful than ever before. From managing the phones, coordinating meetings, and preparing presentations to planning events, crafting clear business communications, and deciphering legal documents, administrative assistants need to be everything to everyone, all the time--and all with a smile! They spend all day helping others. Who is going to help them?Long the gold standard for office professionals seeking to improve their performance and enhance their value to employers, The Administrative Assistant's and Secretary's Handbook is the definitive source of help for these true jack-of-all-trades, including information on topics such as: * Creating graphics, charts, and presentations * Microsoft Word, Excel, Outlook, and Publisher * Web conferencing * Electronic and paper filing systems * Recordkeeping * Meeting planning and management * Business math * Computer and software troubleshooting * And much moreExtensively updated with new information on Windows 8, Microsoft Office 2013, Apple OS, mobile computing, data security, Google Calendar, Google Drive, Google Docs, and Microsoft Web Applications, this bestselling guide will help these unsung heroes shine in the eyes of all their coworkers.
Destination Recommendation Systems : Behavioural Foundations and Applications by
Bringing together the work of leading researchers, this book provides a clear and accessible overview of current research on destination recommendation systems. These systems guide consumer behaviour by enabling Internet users to quickly and effectively find relevant information about travel destinations, attractions, accommodation and transportation. The chapters in this book cover consumer behaviour, perceptual factors influencing consumer choice, and the design of destination recommendation systems. The book examines four different types of destination marketing system and concludes by analysing the future of recommendation systems for travellers.
Front Desk Management 2 by
Trainings SME Hotel Sector Yield and Revenue Management Systems CRM Electronic Presence International Hotel Chains 21st Century Inn System
If two of your suppliers sell the same quality of meat for the same price, what type of supplier service will you seek from them? Which supplier service will you value enough so that if one of them provided the service you needed, you will purchase your meat from that supplier? These are just a few of the questions that Institutional Purchasing answers. Purchasing today is not anymore simply paying for an item or a service. Today the hospitality industry has so grown that one hotel/restaurant business has to outshine a competitor. The challenge is to buy the best but at reduced costs. How best hotels and restaurants achieve these are outlined in your course on Institutional Purchasing.
Cost Control in the Hospitality Industry by
This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
Procurement of Hospitality Resources by
Taking a value-oriented approach, Procurement of Hospitality Resources emphasizes how buyers must maintain a mutually beneficial relationship with their suppliers--rather than taking a strict win/lose pricing strategy. Offering a global vision, it includes specialty foods, such as organic, Kosher and Halal foods, and devotes entire chapters to evaluation, international purchasing, and procurement for hotels. Students are directed to additional on-line resources through in-text features and mini case projects provide ample opportunity to apply concepts in individual and group settings.
Purchasing: a guide for hospitality professionals by
With a focus on foodservice operations, this book outlines a ten-step purchasing process and includes product specifications for meats, produce, non-food items and more. Unique coverage is given to make/buy analysis, payment processing and purchasing evaluations. A separate chapter is devoted to purchasing technology and services. Complete with two integrated Buyer's Guides, the book outlines how to manage the purchasing process and identify quality products you want to buy.
Purchasing: selection and procurement for the hospitality industry by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
Purchasing for Chefs: a concise guide by
Now in the new Second Edition, Purchasing for Chefs is acomprehensive yet concise treatment of the purchasing principlesthat teaches students and chefs the basic principles of how topurchase goods and services in order to run their businesseseffectively. It contains sections on "Purchasing Technology"that explains purchasing lingo beyond the scope of the book as wellas illustrating different tools used in purchasing. Thisbook is written in a unique conversational style that makespurchasing an accessible subject.
Purchasing for Hospitality Operations by 
Study Guide to Accompany Purchasing by
The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
Institutional Purchasing
If two of your suppliers sell the same quality of meat for the same price, what type of supplier service will you seek from them? Which supplier service will you value enough so that if one of them provided the service you needed, you will purchase your meat from that supplier? These are just a few of the questions that Institutional Purchasing answers. Purchasing today is not anymore simply paying for an item or a service. Today the hospitality industry has so grown that one hotel/restaurant business has to outshine a competitor. The challenge is to buy the best but at reduced costs. How best hotels and restaurants achieve these are outlined in your course on Institutional Purchasing.
Hospitality Security by
A security director must have knowledge of criminal and civil law, risk and personnel management, budgeting and finance, and a host of other areas in order to be effective. Hospitality Security: Managing Security in Today's Hotel, Lodging, Entertainment, and Tourism Environment provides experience-based, proven methods for preventing and resolving the challenges faced by today's hospitality practitioner. Designed for both novice security professionals and industry veterans in need of a reference, the book covers: Risk assessment, where threats and vulnerabilities are calculated with probabilities to determine risk The security plan, where you decide how to apply various layers of control to mitigate the risks Budgeting: the amount of money available to implement the plan determines the next step Policies: how to document policies into a security manual, training manual, emergency procedures manual, and incident action plan Staffing: scheduling, wages, deployment, and contract security Training, including specialized topics such as use of force and bike patrol Physical security and patrol procedures Alarm and camera systems and various software programs Emergency procedures and response Investigations, interviews, and crime analysis Executive skills: learning from proven leadership styles Ideal for novices and veterans alike, this accessible, reader-friendly primer enables security directors to evaluate what risks are inherent to hospitality environments, analyze those risks through threat and vulnerability assessments, and develop methods to mitigate or eliminate them-all the while keeping customers and personnel safe and improving the bottom line.
Information Systems - Sales and Catering
ITSALES is an inter-active lecture-demonstration course with extensive hands-on exercises on utilization and application of the computerized sales and catering system. Specifically, the course trains the students to use and to apply Account Management, Business Bookings, and Event Bookings modules of the Oracle’s Opera Sales & Catering System (OSC) to Customer Relationship Management and Catering/Banquet Sales Management. Moreover, it is designed to equip the students with the working knowledge of the Opera Sales & Catering System in order to prepare them for the actual computer-based hotel operations in the field of Account Management and Catering/Banquet Sales.
E-Commerce and Information Technology in Hospitality and Tourism by
The travel professional who wants to stay on the cutting edge will find this to be a great resource. Employing the concepts, ideas and technologies discussed in this book will dramatically improve customer service and marketing in this age of technology. Through the practical use of examples and case studies, the author provides an extensive review of the Internet as an agent of change in hospitality and tourism information technology and commerce. "E-Commerce and Information Technology in Hospitality and Tourism" contains essential information about business-to-business and business-to-consumer e-commerce models, and about marketing schemes and strategies used by various sectors of the industry. A discussion of e-commerce answers questions about reliability, privacy and security as they relate to Internet transactions. Travel professionals will benefit from a detailed review of the Internet's impact on various sectors of the industry including travel agencies, airlines, hotels, cruise lines, bed and breakfasts, online travel stores and more. The author rounds out the book with a glossary of terms, chapter highlights and leads to valuable resources available on related Web sites, as well as a discussion of the future use of technology in the industry.
eTourism: information technology for strategic tourism management by
The book is aimed at advanced undergraduate and postgraduate students in business, tourism and hospitality programmes that need to explore how they can use ICTs in a strategic context. It is also anticipated that researchers and practitioners will find it useful and stimulating. This book addresses the digitization of all processes and value chains in the tourism, travel, hospitality and catering industries. By analysing the new technological trends it provides a solid basis for analysing the impacts of the Information Communication Technology (ICT) revolution on the tourism industry. The book adopts a strategic management and marketing perspective for tourism enterprises and destinations. It suggests that eTourism revolutionizes all business processes, the entire value chain as well as the strategic relationships of tourism organizations with all their stakeholders. It additionally focuses on how ICTs are employed in airlines, hotels, travel agencies, tour operators and destinations management organizations. The book demonstrates that eTourism increasingly determines the competitiveness of the organization, and therefore, it is critical for the competitiveness of the industry in the longer term.
Hospitality Information Systems and E-Commerce by
Hospitality Information Systems gives hospitality managers the tools they need to effectively use technology to benefit their business. Beginning with a focus on information technology basics and continuing on to explanations of hardware, software, and technology initiatives prevalent in all aspects of the hospitality industry, this groundbreaking first edition puts an emphasis on management decisions necessary to effectively purchase, implement and execute technology initiatives in a hospitality facility. Hospitality Information Systems gives hospitality managers an edge in conversing with technology professionals, and empowers readers with management awareness and terminology comprehension as it relates to the hospitality industry.
Information Technology in Hospitality: : managing people, change and computers by
With the advent of computerization the business practice of the hospitality industry has been affected by information technology, in common with other industries. The information technology revolution has meant wholesale changes and opportunities for the industry. This text examines the nature of these changes in the context of the consumer, looking at hospitality staffing, the strategic role which IT can play, the manager, company culture and future implications.
Purchasing: selection and procurement for the hospitality industry by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Purchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
Revenue Management for Hospitality and Tourism by
Written by leading academic and industry experts actively engaged in revenue management, research and teaching this is a new and original treatment of the whole field for students and professionals.The first part of the book provides academically rigorous challenging and contemporary material to get to the core of the subject and to make the theory and practice lively, relevant and engaging. Throughout this, and the second section, numerous references to past and present good practice are used- giving insight into best practice in cutting-edge companies leading the revenue management agenda in markets all over the world. The second part of the book is authored by a range of academics and practitioners all currently engaged in revenue management practice, balancing the theory with the best overview possible of best real world practice. Drawn from the widest possible range of sectors including hospitality, car rental, airlines, tour operators, restaurants and advertising it gives an unrivalled industry perspective.The book is designed for students at many levels in universities, business schools, schools of tourism and hospitality studying marketing, pricing, distribution, selling and commercial issues in the service industry. It will also be ideal for practitioners (consulting experts, revenue managers, pricing managers) studying part-time or on CPD programmes requiring a strong theoretical and practical orientation. It will be essential for those working in revenue management, reservations, operations and logistics and generic marketing.
Institutional Systems - Sales and Catering
ITSALES is an inter-active lecture-demonstration course with extensive hands-on exercises on utilization and application of the computerized sales and catering system. Specifically, the course trains the students to use and to apply Account Management, Business Bookings, and Event Bookings modules of the Oracle’s Opera Sales & Catering System (OSC) to Customer Relationship Management and Catering/Banquet Sales Management. Moreover, it is designed to equip the students with the working knowledge of the Opera Sales & Catering System in order to prepare them for the actual computer-based hotel operations in the field of Account Management and Catering/Banquet Sales.
The Analytic Hospitality Executive by
Targeted analytics to address the unique opportunities in hospitality and gaming The Analytic Hospitality Executive helps decision makers understand big data and how it can drive value in the industry. Written by a leading business analytics expert who specializes in hospitality and travel, this book draws a direct link between big data and hospitality, and shows you how to incorporate analytics into your strategic management initiative. You'll learn which data types are critical, how to identify productive data sources, and how to integrate analytics into multiple business processes to create an overall analytic culture that turns information into insight. The discussion includes the tools and tips that help make it happen, and points you toward the specific places in your business that could benefit from advanced analytics. The hospitality and gaming industry has unique needs and opportunities, and this book's targeted guidance provides a roadmap to big data benefits. Like most industries, the hospitality and gaming industry is experiencing a rapid increase in data volume, variety, and velocity. This book shows you how to corral this growing current, and channel it into productive avenues that drive better business. Understand big data and analytics Incorporate analytics into existing business processes Identify the most valuable data sources Create a strategic analytic culture that drives value Although the industry is just beginning to recognize the value of big data, it's important to get up to speed quickly or risk losing out on benefits that could drive business to greater heights. The Analytic Hospitality Executive provides a targeted game plan from an expert on the inside, so you can start making your data work for you.
Economics of Hotel Management by
About the Book: This book explains the basic principles of economics and highlights the application of these principles to hotel management. The efficacy of economic principles at both the micro and macro levels in the hotel industry is emphasised throughout the book.The discussion of the concepts is illustrated through appropriate examples, diagrams and flowcharts for an easier understanding.The book would serve as an useful text for students of economics and hotel and tourism management.Contents: Hotel Industry in IndiaConsumptionDemand Analysisli>Elasticity of DemandProduction FunctionCost of ProductionSupplyRevenue AnalysisMarket StructureliPrice Polic
Hotel Accounting 1 by
Popular Hotel Accounting Systems Financial Accounting Hospitality Suppliers, Law Firms, Funding & Marketing Professional and Consulting Services Hotel, Lodging and Services Management"
Tourism and Hospitality Marketing by
With over 70 global case studies and vignettes, this textbook covers all the key marketing principles applied to tourism and hospitality, showing how these concepts work in practice and demonstrating the diverse range of tourism and hospitality products on offer. Chapters are packed with pedagogical features that will help readers consolidate their learning, including: - Chapter objectives - Key terms - Discussion questions and exercises - Links to useful websites - Profiles of successful individuals and organizations Tourism and Hospitality Marketing is accompanied by a website that offers lecturers answers to the discussion questions and exercises in the book, case study questions, a test bank, PowerPoint slides and a list of additional teaching resources.
Marketing Management for Hospitality Industry
Marketing Management in the Hospitality Industry is the course that takes you on an ingenious journey of learning the conceptual foundations of marketing. At the same time, it will hone your Marketing competence by applying what you learn in developing strategies to successfully run a socially responsible hospitality business. The course progresses in a manner that connects topics on Basic Concepts, Marketing Research, Environments, and Functional Strategies such as segmentation, differentiation, positioning, branding and communications.
Hospitality Marketing and Consumer Behavior by
Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm. Drawing on global experiences, this new book looks at the diverse factors that create these positive experiences and provides insight into marketing and consumer behavior in the context of hospitality and tourism. The dynamics of emerging economies has been captured, and some lessons have been drawn from best practices across the globe.
Marketing for Tourism, Hospitality and Events by
Framed within basic marketing principles, Marketing for Tourism, Hospitality & Events highlights the global shift in tourism demographics today, placing a particular emphasis on the role of digital technology and its impact on travel products and services. Covering developments across a broad range of topics such as contemporary tourism marketing, understanding today′s consumer, and the importance of public relations and personal selling, key industry changes are captured throughout the text. ′Lessons from a Marketing Guru′ feature personal insights from real world practitioners, and ′Digital Spotlights′ highlight the ways in which social media and the Internet have transformed tourism, hospitality and events the world over. These features are further enhanced by ′Marketing in Action′ case-studies in each chapter that highlight the international realities of tourism, hospitality and events marketing in practice. These include: Spiritual Tourism in Tamil Nadu, India Social media listening at Marriott's headquarters in Hong Kong The Deer Hunt Festival in Winneba, Ghana Music-themed hotels in Prague, Amsterdam, Berlin and Mexico The promotion of Hawaii through film and television Dark Tourism in Vietnam The book is complemented by a companion website featuring a range of tools and resources for lecturers and students, including PowerPoint slides, an instructor manual, a test bank of multiple choice questions and author-curated video links to make the examples in each chapter come to life. Ideal for undergraduate and postgraduate students looking for an introductory text to marketing for tourism, hospitality and events.
Marketing for Tourism and Hospitality: collaboration, technology and experiences by
The marketing landscape has changed dramatically in recent years, especially for tourism and hospitality practitioners. Marketing for these industries is now a multi-dimensional, collaborative venture driven by technological change and the growing demand for authentic co-created experiences. Marketing for Tourism and Hospitalityprovides students with a contemporary, accessible and useful resource as they prepare to encounter the complexities and challenges of tourism and hospitality marketing globally. A clear articulation of the changing landscape, a comprehensive introduction to the three underpinning themes of collaboration, technology and experiences, and a plentiful supply of international case material provide students with an enjoyable and digestible resource that is both academically rigorous and practice-oriented, helping them prepare for day-to-day problems in the dynamic world of marketing. This contemporary, challenging and highly applied text is an indispensable resource for all students of tourism and hospitality degree programmes. y, challenging and highly applied text is an indispensable resource for all students of tourism and hospitality degree programmes.
Marketing Tourism, Events and Food 2nd Edition by
* A guide to experience marketing within the Tourism, Hospitality, Events and Food (THEF) industries; * Looks at the specific nature of marketing within these industries using international examples and theories to evaluate the ways in which experiences; * Fully supported with a route map to guide the reader through the book; * Contains end of chapter review questions and case studies to consolidate learning. Targeted at second year undergraduate students through to master's level post-graduate, 'Marketing Tourism, Events and Food 2nd edition' takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions. It analyses areas such as marketplace value and value creation, consumers and consumption, taste and identity, sustainability and power, as well as semiotics and commercial myth making, and offers a contemporary examination of these industry sectors with experiential aspects of marketing and productive consumption playing an important role throughout. Divided into 10 chapters for easy semester teaching it covers issues such as: * Traditional Approaches to Marketing in THEF (Parts 1 & 2) * Marketing Perspectives and Value Creation * Consumers and Consumption of THEF; Making sense of your marketing audience * Semiotics and Meaning in THEF Marketing * THEF Experiences * Taste, taste makers and THEF Marketing * Social media marketing, brand community and communities of consumption * Sustainable Marketing in THEF It concludes by offering a fresh approach to marketing within Tourism, Hospitality, Events & Food, synthesising the experiential approach offered within this book and traditional approaches to marketing within the sector.
Routledge Handbook of Hospitality Marketing by
This handbook analyzes the main issues in the field of hospitality marketing by focusing on past, present and future challenges and trends from a multidisciplinary global perspective. The book uniquely combines both theoretical and practical approaches in debating some of the most important marketing issues faced by the hospitality industry. Parts I and II define and examine the main hospitality marketing concepts and methodologies. Part III offers a comprehensive review of the development of hospitality marketing over the years. The remaining parts (IV¿IX) address key cutting-edge marketing issues such as innovation in hospitality, sustainability, social media, peer-to-peer applications, Web 3.0 etc. in a wide variety of hospitality settings. In addition, this book provides a platform for debate and critical evaluation that enables the reader to learn from the industry¿s past mistakes as well as future opportunities. The handbook is international in its constitution as it attempts to examine marketing issues, challenges and trends globally, drawing on the knowledge of experts from around the world. Because of the nature of hospitality, which often makes it inseparable from other industries such as tourism, events, sports and even retail, the book has a multidisciplinary approach that will appeal to these disciplines as well as others including management, human resources, technology, consumer behavior and anthropology.
Strategic integrated marketing communications by Marketing Management for Hospitality Industry
Marketing Management in the Hospitality Industry is the course that takes you on an ingenious journey of learning the conceptual foundations of marketing. At the same time, it will hone your Marketing competence by applying what you learn in developing strategies to successfully run a socially responsible hospitality business. The course progresses in a manner that connects topics on Basic Concepts, Marketing Research, Environments, and Functional Strategies such as segmentation, differentiation, positioning, branding and communications.
Marketing Essentials for Independent Lodgings by
Marketing a small, independently owned lodging business can be difficult. Marketing Essentials for Independent Lodgings outlines how to get a business's name out there, attract consumers, and navigate the dicey world of social media and an online presence. Descriptions of traveler demographics, how to get the word out about a property, and how to make a property unique are all talked about at length. The goal of this book is to help small lodgings flourish, and it does so by including lists of actions that can be taken this week, this month, or this year to help positively impact the bottom line. Also included is a specific marketing outline that can be adapted to an individual business, giving business owners a timeline and plan they can follow.
Marketing in the Tourism Industry (RLE Tourism) by
This book examines how different sections of the tourism industry attempt to reach their markets. A wide range of distinctive forms of holiday are considered, and the influence their characteristics have on how they are marketed is discussed. But the approach is also comparative, and the relative success each area of the industry has in reaching its market is evaluated.
Marketing Places and Spaces by
Marketing Places and Spaces' covers a broad range of issues that hospitality and tourism executives will benefit from addressing, but frequently forget to do so. To provide an indication of the broad range and exciting coverage of issues, here are a few titles of the 21 chapters in the volume: Conceptualizing the Value Co-creation Challenges for Tourist Destinations: a Supply-Side Perspective; The Emotional Attachment Built through the Attitudes and Managerial Approach to Place Marketing and Branding - The Golden City of Kremnica, Slovakia; Events as a Differentiation Strategy for Tourist Destinations; How do Tourists Turn Space into Place? - A Conceptualisation for Sustainable Place Marketing; the Influence of Slow City in the Context of Sustainable Destination Marketing; Wedding-based Tourism Development: Insights from an Italian Context.Authors include tourism researchers working in Finland, UK, Macau, Japan, New Zealand, and beyond. A practical strategy guide and an in-depth complement with extensions to Elizabeth Gilbert's 'Eat Pray Love' for hospitality and tourism professionals and educators is the relevant perspective that 'Marketing Places and Spaces' provides.
Marketing Tourism Places (RLE Tourism) by
Tourism is well established as an important part of the new service economy, and the rewards it offers have stimulated intense competition in the tourism industry. Many destinations compete to attract potential tourists, each place having to work hard to distinguish itself from rivals offering similar or alternative attractions. This book, originallynbsp; published in 1990, explores how destinations invest increasing amounts of time and money into developing and promoting their 'products'. The contributors, from both academic institutes and the tourism industry, provide a multidisciplinary and professional analysis of what can be done to sell tourism places. Using both theoretical and empirical approaches, they give examples from different areas of the industry and evaluate different strategies a destination can adopt for maintaining and increasing its market share. All the contributors emphasize that selling tourism places must be a dynamic activity in which the place products are constantly monitored, so that they can be revitalized, repositioned, or renewed in the market context. nbsp;
Social Media in Travel, Tourism and Hospitality by
Social media is fundamentally changing the way travellers and tourists search, find, read and trust, as well as collaboratively produce information about tourism suppliers and tourism destinations. Presenting cutting-edge theory, research and case studies investigating Web 2.0 applications and tools that transform the role and behaviour of the new generation of travellers, this book also examines the ways in which tourism organisations reengineer and implement their business models and operations, such as new service development, marketing, networking and knowledge management. Written by an international group of researchers widely known for their expertise in the field of the Internet and tourism, chapters include applications and case studies in various travel, tourism and leisure sectors.
Tourism and Hospitality Management in the Caribbean by
This e-book addresses some of the current issues that are relevant and significant to the future development of the tourism and hospitality industry in the Caribbean. Covers issues from the "all-inclusive" holiday to terrorism
In the advent of lifestyle diseases, increased awareness of food and nutrition is imperative. In Nutrition and Wellness courses, you will understand the roles, functions of nutrients and its implication on bodily processes. You also get exposed to different diets based on individual needs. A higher appreciation on the meaning of food labels will result to better food choices and better health, resulting into a wellness mindset in meal preparations.
Discovering Nutrition by
Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, animations, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools. Written with non-majors in mind, Discovering Nutrition, Sixth Edition introduces students to the fundamentals of nutrition with an engaging and personalized approach. The text focuses on teaching behavior change and personal decision making with an emphasis on how our nutritional behaviors influence lifelong personal health and wellness, while also presenting up-to-date scientific concepts in a number of innovative ways. Students will learn practical consumer-based nutrition information using the features highlighted throughout the text, including For Your Information boxes presenting controversial topics, Quick Bites offering fun facts, and the NEW feature Why Is This Important? opens each section and identifies the importance of each subject to the field. New & Key Features of the Sixth Edition: NEW - Why Is This Important? feature found within the margin of each section, describes the importance of each subject to the field and the general population in practical terms UPDATED - The Spotlight on Eating Disorders has been heavily revised and modernized to speak to today's students UPDATED - Revised to reflect the 2015-2020 Dietary Guidelines for Americans, as well as the new Nutrition Facts label introduced in May 2016. NEW - The new Getting Personal feature, found in the Learning Portfolio at the end of each chapter, encourages students to apply learned concepts to their own lives
Essentials of sports nutrition by 
Nutrition, Immunity, and Infection by
Both nutrition deficiency and overnutrition can have a significant effect on the risk of infection. Nutrition, Immunity, and Infection focuses on the influence of diet on the immune system and how altering one¿s diet helps prevent and treat infections and chronic diseases. This book reviews basic immunology and discusses changes in immune function throughout the life course. It features comprehensive chapters on obesity and the role of immune cells in adipose tissue; undernutrition and malnutrition; infant immune maturation; pre- and probiotics; mechanisms of immune regulation by various vitamins and minerals; nutrition and the aging immune system; nutrition interactions with environmental stress; and immunity in the global health arena. Nutrition, Immunity, and Infection describes the various roles of nutrients and other food constituents on immune function, host defense, and resistance to infection. It describes the impact of infection on nutritional status through a translational approach. Chapters bring together molecular, cellular, and experimental studies alongside human trials so that readers can assess both the evidence for the effects of the food component being discussed and the mechanisms underlying those effects. The impact of specific conditions including obesity, anorexia nervosa, and HIV infection is also considered. Chapter authors are experts in nutrition, immunity, and infection from all around the globe, including Europe, Australia, Brazil, India, and the United States. This book is a valuable resource for nutrition scientists, food scientists, dietitians, health practitioners, and students interested in nutrition and immunity.
Nutrition and Dietetics by
Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools. Nutrition and Dietetics: Practice and Future Trends, Fifth Edition provides a comprehensive overview of the many professions relating to nutrition, with an emphasis on dietetics. It examines what dietitians do, the areas in which they practice, and the education and experiences needed to become a credentialed, fully prepared dietitian nutritionist and dietetic technician. Nutrition and Dietetics begins by presenting an overview of the profession, the role of the Academy of Nutrition and Dietetics, and the educational requirements for credentialing in Parts I and II. The text truly distinguishes itself in Part III, which uniquely cycles through each major area of practice: clinical practice, food and nutrition systems management, community nutrition, government and military services, consulting, and private practice. Parts IV and V then present the essential roles played by dietitians as leaders, educators, and researchers, and closes with a look into the future of the profession. New & Key Features of the Fifth Edition: - Includes a new Chapter 9, Dietitians in the Government and Military Services - Provides new Learning Objectives at the beginning of each chapter to help students grasp key concepts in the chapter - Provides the latest education standards, requirements, and credentialing in the field of dietetics - Explores current and future trends in the dietetics profession With Navigate 2, technology and content combine to expand the reach of your classroom. Whether you teach an online, hybrid, or traditional classroom-based course, Navigate 2 delivers unbeatable value. Experience Navigate 2 today at www.jblnavigate.com/2.
Nutrition and Diet Therapy by
Providing a solid foundation, NUTRITION & DIET THERAPY, 12E delivers a completely up-to-date introduction to the essentials of nutrition concepts, good health, and client care. It equips you with the tools to more effectively help clients improve their nutrition and overall health -- as our nation faces higher rates of preventable chronic disease resulting from poor diet quality and physical inactivity. Extremely student friendly, it is organized around three simple concepts: Section 1 covers the fundamentals of nutrition, Section 2 explains nutrition over the life cycle; and Section 3 addresses medical nutrition therapy. Maximize your course success with the numerous hands-on activities throughout the text and the MindTap digital learning solution, which includes an interactive eBook with highlighting and note-taking functions; self-quizzes; client scenarios; flashcards; interactive Case in Point and Rate this Plate exercises; NCLEX-style quizzing; and a Diet & Wellness app.
Nutrition at a Glance by
Nutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics. Nutrition at a Glance: * Is superbly illustrated, with full colour illustrations throughout * Includes nutrition 'hot topics' such as gene-nutrient interactions and dietary supplements * Has strong international appeal, with different dietary requirements provided for many countries * Is a reference text suitable for post-docs and junior scientists, including those working in public health and dietetics * Includes a companion website at www.ataglanceseries.com/nutrition featuring interactive multiple choice questions, abbreviations, a glossary, references and further reading, and Appendix B 1: Global dietary guidelines and Dietary Reference Intakes
Nutrition Economics by
Nutrition Economics: Principles and Policy Applications establishes the core criteria for consideration as new policies and regulations are developed, including application-based principles that ensure practical, effective implementation of policy. From the economic contribution of nutrition on quality of life, to the costs of malnutrition on society from both an individual and governmental level, this book guides the reader through the factors that can determine the success or failure of a nutrition policy. Written by an expert in policy development, and incorporating an encompassing view of the factors that impact nutrition from an economic standpoint (and their resulting effects), this book is unique in its focus on guiding other professionals and those in advanced stages of study to important considerations for correct policy modeling and evaluation. As creating policy without a comprehensive understanding of the relevant contributing factors that lead to failure is not an option, this book provides a timely reference.
Nutrition for Foodservice and Culinary Professionals by
Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
Nutrition Now by
Reach your diet and nutritional goals with NUTRITION NOW, 8th Edition! Understanding the basic principles of nutrition and its impacts on your health can lead to better choices and more successful diet planning now and throughout your lifetime. Chapters cover nutrition basics such as diet planning, the macronutrients, vitamins and minerals, exercise, pregnancy and lactation, global issues, and much more. NUTRITION NOW organizes content into easy-to-read, manageable units that help you focus on the concepts while applying what you have learned to your own life.
Nutrition Research: : concepts and applications by
Nutrition Research: Concepts & Applications assists students in developing the skills necessary to become knowledgeable consumers of research, conduct and document research projects, and use research findings in the classroom and in supervised practice. Nutrition Research makes research articles approachable and understandable so students can feel confident reading and interpreting not just primary research, but also narrative and systematic reviews. In turn, this text also helps students understand and access practice guidelines to enable their participation in evidence-based nutrition and dietetics practice. Nutrition Research provides plentiful examples of concepts, ample practice opportunities using questions tied to actual studies, and occasions for step-by-step mastery of concepts. This is the first nutrition research text that starts with the basics and is comprehensive in approach, making it ideal for undergraduate students as well as graduate students with minimal skills reading research.
Nutrition Through the Life Cycle by
Understand how diet impacts your health with NUTRITION THROUGH THE LIFE CYCLE, Sixth Edition! Based on the latest research available, this text explores the many ways nutrition impacts your growth, development, and normal functioning as you progress through each stage of life, along with some common ailments that can result from nutritional deficits. Packed with current research and resources to help you build your knowledge base, the text alternates between "normal" nutrition and clinical applications, to address each life stage completely. NUTRITION THROUGH THE LIFE CYCLE, Sixth Edition also shares insights of expert authors -- from registered dietitians and other clinical professionals to teachers and researchers -- to help you grasp major concepts and see the truly critical role of nutrition in human health today. Available with InfoTrac® Student Collections http://gocengage.com/infotrac.
Physiology of sport and exercise by In the advent of lifestyle diseases, increased awareness of food and nutrition is imperative. In Nutrition and Wellness courses, you will understand the roles, functions of nutrients and its implication on bodily processes. You also get exposed to different diets based on individual needs. A higher appreciation on the meaning of food labels will result to better food choices and better health, resulting into a wellness mindset in meal preparations.
Advanced Nutrition and Dietetics in Nutrition Support by
Written in conjunction with the British Dietetic Association, Advanced Nutrition and Dietetics in Nutrition Support provides a thorough and critical review of the fundamental and applied literature in nutrition support. Extensively evidence-based and internationally relevant, it discusses undernutrition, nutritional screening, assessment and interventions, as well as key clinical conditions likely to require nutrition support, and the approaches to managing this in each of these conditions. Clinically oriented, Advanced Nutrition and Dietetics in Nutrition Support is the ideal reference for all those managing undernutrition in a range of clinical areas.
Dietetic and Nutrition by
The ideal companion resource to 'Manual of Dietetic Practice', this book takes a problem-based learning approach to dietetics and nutrition with cases written and peer reviewed by registered dietitians, drawing on their own experiences and specialist knowledge Each case study follows the Process for Nutrition and Dietetic Practice published by the British Dietetic Association in 2012 Includes case studies in public health, an increasingly important area of practice
Nutrition and Cancer by
Nutrition plays a crucial role in supporting patients receiving treatment for cancer. Carefully considered nutritional options can help to manage patients with weight loss and cachexia, support the patient's ability to recover from surgery and cope with treatments such as chemotherapy and radiotherapy. Patients living with and beyond cancer can also benefit from advice on optimal nutrition and lifestyle changes. Edited by Dr Clare Shaw, Consultant Dietitian at The Royal Marsden NHS Foundation Trust, Nutrition and Cancer takes an unrivalled look at this prevalent disease, offering the reader: An insight into the nutritional challenges faced for patients with cancer A practical guide to nutrition and dietetic practice in cancer care A detailed look at nutritional options for different diagnostic groups Contributions from a wide range of cancer specialists An excellent resource for dietitians, clinical nutritionists, doctors, nurses and other health professionals working with cancer patients, this book is also a fascinating reference for students and researchers with an interest in the area.
Nutrition Assessment by
Nutrition Assessment will address the techniques used in an in-depth evaluation of the data related to an individual's food and nutrient intake, lifestyle, and medical history. Emphasis will be placed on evidence-based components of nutrition assessment, including dietary intake, measurement of the human body (anthropometry) and biochemical assessment. The text will address the role of nutrition assessment as part of the Nutrition Care Process and will introduce readers to advancements in technology for measuring various inputs and outcomes related to effective nutrition assessment.
Nutrition Throughout the Lifecycle by
From birth to old age, there are more than 50 essential nutrients we all require for normal physiological functioning and optimum health. Though everyone requires the same nutrients throughout life, the specific amounts vary depending on age, gender, body composition, health status, and many other environmental and genetic factors. Nutrition Throughout the Lifecycle provides the reader with an overview of the complex relationship between dietary intake and health promotion and offers students and health care practitioners a detailed reference guide to key nutrient requirements, major food sources, and recommended meal patterns that align with evidence-based government guidelines for adequate intake. In so doing, Lifecycle covers the central nutritional issues unique to each major stage of life, including preconception care, pregnancy and fetal development, infancy, early and middle childhood, adolescence, and advanced age. The goal of this book is to summarize the key points and concepts needed to understand the process by which nutrient needs, lifestyle, and environmental considerations affect human health from one stage of life to the next, and how dietary requirements shift with growth, development, and age.
Through this lecture course, you will learn about the hotel organizational structure relative to the housekeeping job descriptions and performance standards of positions. You will also learn about the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other housekeeping areas of responsibilities. Lastly, you will know more about the equipment, tools, and stocks essential to run an effective Housekeeping Department.
Foundations of Lodging Management by
Written in an easy-to-read, easy-to-understand style, Foundations of Lodging Management, 2e explores how the lodging industry and the hotels in the industry operate. KEY FEATURES: With coverage of both small and large hotels, it addresses each department, including the front office, sales and marketing, housekeeping, maintenance and more! This edition features more on green initiatives and expanded discussion of revenue optimization.
Hotel and Motel Careers by
A guide which provides an overview of the job possibilities in the field of Hotels and Motels. It helps readers: determine the specialty that's right for them, from guest services to business management to sales and marketing; acquire knowledge of the hospitality industry; and, find out what kind of salary they can expect for various jobs.
Hotel Housekeeping by
Hotel Housekeeping: Operations and Management aims to meet the requirements of students of hotel management, and to fill the gap left unattended by the existing books on the subject. The book provides a detailed analysis of the coreconcepts, which are further reinforced with the help of illustrations, charts, diagrams etc.The book pays special attention to emerging area, such as ecotels, as also the processes followed by the industry.
Hotel Housekeeping by
The book explores the key elements of housekeeping as also its theoretical foundations and techniques of operations. It provides an exhaustive coverage of the core concepts of the subject.Students of hotel management would find the book highly useful. With its practice-oriented approach, the book would also be useful for housekeeping professionals and students of home science.The accompanying DVD contains* videos explaining the exact procedure involved in bed-making, room cleaning, flower arrangement, and organizing the maid's cart* colour illustrations of manual and mechanical cleaning equipment used in housekeeping, various types of flower arrangements, screenshots from hotel management software, etc.
Hotel Housekeeping Training Manual with 150 SOP by
Recommended: Download Ebook Version of this book fromhere http://www.hospitality-school.com/training-manuals/housekeeping/ Housekeeping maybe defined as the provision of clean comfortable and safe environment. Housekeeping is an operational department of the hotel. It is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back areas and surroundings. Housekeeping Department - is the backbone of a hotel. It is in fact the biggest department of the hotel organization. Hotel Housekeeping Training Manual with 150 SOP, 1st edition comes out as a comprehensive collection of some must read hotel & restaurant housekeeping management training tutorials written by hospitality-school.com writing team. All contents of this manual are the product of Years of Experience, Suggestions and corrections. Efforts have been made to make this manual as complete as possible. This manual was made intended for you to serve as guide. Your task is to familiarize with the contents of this manual and apply it on your daily duties at all times. Bonus Training Materials: Read 220+ Free Hotel & Restaurant Management Training Tutorials from Here: http://www.hospitality-school.com/free-hotel-management-training/
Housekeeping Management by
The second edition of Housekeeping Management is writtenfrom a management perspective of the executive housekeeper in thelodging industry. The overarching concept of the text spotlightsthree major areas of expertise required for the success of lodgingprofessionals: management of resources, administration of assets,and knowledge of technical operations. The text explores the role of the housekeeping department inhotel/lodging operations, and focuses mainly on the effectivecommunication between the housekeeping, front office, andengineering and maintenance staff. This edition will have the samefocus on the management- and administration-based philosophy fromthe 1st Edition, but with a stronger focus on the engineeringaspects of housekeeping. The book will also incorporate newconcepts of energy conservation and risk management to address thelatest sustainability and security trends in the industry, as wellas updated information on guestroom technology.
Managing Housekeeping Operations by 
The Professional Housekeeper by
With the advent of new technology, new markets, and new products,the rapidly changing responsibilities of the professionalhousekeeper demand a resource manual for today's lodgingindustry. In this Fourth Edition of The Professional Housekeeper,the authors address the evolving role of the professionalhousekeeper as a manager. No longer responsible only for cleaningduties and time schedules, today's professional housekeepermust be knowledgeable about staff diversity issues, buildingrelations with unions, and maximizing the uses of availabletechnology while staying aware of the bottom line. The professionalhousekeeper must also be aware of growing health and safetyconcerns. This comprehensive text has been updated to includeeverything from the latest information on self-managed teams incleaning, "green cleaning," and recycling, to technologicaladvances in the industry. Students and teachers alike will find TheProfessional Housekeeper, Fourth Edition an invaluable referencefor this ever-changing profession.
Professional Management of Housekeeping Operations by
Now in its fifth edition, Professional Management of Housekeeping Operations is the essential practical introduction to the field, a complete course ranging from key principles of management to budgeting, from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility for environmentally safe cleaning, the latest edition of this industry standard also includes new case studies that help readers grasp concepts in a real-world setting. Instructor's Manual, Test Bank in both Word and Respondus formats, Photographs from the text, and PowerPoint Slides are available for download at www.wiley.com/college
Professional Management of Housekeeping Operations by
Management of a housekeeping operation entails scheduling staff, deliveries, services and maintenance, budget analysis, cost-controls and compliance with regulations. A well-run housekeeping department is integral to the success of any lodging operation. This revision of a well-regarded introductory textbook includes expanded coverage of leadership and training issues, providing a number of case studies, and presenting additional reference material through a support website confirming its usefulness as a management text.
Through this lecture course, you will learn about the hotel organizational structure relative to the housekeeping job descriptions and performance standards of positions. You will also learn about the industry work standards and ethical requirements pertaining to the effective upkeep of rooms, public areas and other housekeeping areas of responsibilities. Lastly, you will know more about the equipment, tools, and stocks essential to run an effective Housekeeping Department.
Brand Management for International Hotels by
Introduction to Hotel Business Brand Management Brand Loyalty Hospitality Trend Window Guest Management Enterprises Restaurant Association (IH&RA)
Class Acts by
In this lively study, Rachel Sherman goes behind the scenes in two urban luxury hotels to give a nuanced picture of the workers who care for and cater to wealthy guests by providing seemingly unlimited personal attention. Drawing on in-depth interviews and extended ethnographic research in a range of hotel jobs, including concierge, bellperson, and housekeeper, Sherman gives an insightful analysis of what exactly luxury service consists of, how managers organize its production, and how workers and guests negotiate the inequality between them. She finds that workers employ a variety of practices to assert a powerful sense of self, including playing games, comparing themselves to other workers and guests, and forming meaningful and reciprocal relations with guests. Through their contact with hotel staff, guests learn how to behave in the luxury environment and come to see themselves as deserving of luxury consumption. These practices, Sherman argues, help make class inequality seem normal, something to be taken for granted. Throughout, Class Acts sheds new light on the complex relationship between class and service work, an increasingly relevant topic in light of the growing economic inequality in the United States that underlies luxury consumption.
Current Themes and Developments in Hospitality Management Education by
This e-book draws together papers presented at the Fifteenth Annual Research Conference of the UK's Council for Hospitality Management Education (CHME). These international and innovative papers debate the nature of hospitality management work and the skills needed by managers, and educational provision for hospitality management. Topics covered include the financial skills needed by hotel managers, the realities of management practice in hotels and the aims of hospitality management education.
Rooms Division Management and Control Systems
Through this course, you will be introduced to principles and methods of cost control in the hospitality industry with emphasis on rooms division. You will also be exposed to practices in room costing and pricing, labor costing, par stock control, setting of budget, sales forecasts and other accounting control and procedures.
Accounting and Financial Analysis in the Hospitality Industry by
The objective of this textbook is to teach students to be conversational in speaking numbers. This means understanding fundamental accounting concepts, developing solid financial analysis abilities, and then applying them to understand and improve the operational performance of their hotel or restaurant. The book will accomplish this by studying the current practices of some of todays leading hotel and restaurant companies. Chapters will be developed under the auspices of a select group of hospitality industry General Mangers, Directors of Finance, and Regional Accounting Managers to ensure that the information is current, accurate and useful. Understanding and applying the information will be the main focus of this book. This textbook should provide hospitality managers the knowledge and experience to be comfortable in using numbers to operate their departments. This includes developing the ability to perform all accounting and financial aspects of their position efficiently and correctly including revenue forecasting, wage scheduling, budgeting, P&l critiques, purchasing procedures and cost control methods. As a result, they will have more time to spend on the floor with their customers and employees. This knowledge will help them understand their operations and how to improve, change or expand them to increase revenues or profits.
Accounting Essentials for Hospitality Managers by
For non-accountant hospitality managers, accounting and financial management is often perceived as an inaccessible part of the business, yet understanding is crucial for success. Using an 'easy to read' style, this book provides a comprehensive overview of the most relevant accounting information for managers. It demonstrates how to organize and analyze accounting data to help make informed decisions with confidence.With its highly practical approach, this book: quickly develops the reader's ability to adeptly use and interpret accounting information to further organizational decision making and control demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base develops mastery of the key accounting concepts through financial decision making cases that take a hospitality manager's perspective on an issue sets financial problems in the context of a range of countries and currencies includes two new chapters on internal control and performance management offers a companion website for this title includes case studies, PowerPoint slides and exercises and solutions to aid learning and teaching. These resources are SCORM compliant and compatible with institutions' Learning Management Systems.
Accounting Essentials for Hospitality Managers by
For non-accountant hospitality managers, accounting and financial management is often perceived as an inaccessible part of the business. Yet having a grasp of accounting basics is a key part of management. Using an 'easy to read' style, this book provides a comprehensive overview of the most relevant accounting information for hospitality managers. It demonstrates how to organise and analyse accounting data to help make informed decisions with confidence. With its highly practical approach, this new Edition: Quickly develops the reader's ability to adeptly use and interpret accounting information to further organisational decision making and control Demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base Develops mastery of key accounting concepts through financial decision making cases that take a hospitality manager's perspective on business issues Presents accounting problems in the context of a range of countries and currencies Includes a new chapter that addresses a range of financial management topics that include share market workings, agency issues, dividend policy as well as operating and financial leverage Includes a further new chapter that provides a financial perspective on revenue management Includes accounting problems at the end of each chapter to be used to test knowledge and apply understanding to real life situations Offers extensive web support for instructors and students that includes powerpoint slides, solutions to end of chapter problems, test bank and additional exercises. The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students¿ learning and understanding. It is a key resource for all future hospitality managers.
Basic Management Accounting for the Hospitality Industry by
Basic Management Accounting for the Hospitality Industrydeals with a range of topics: commencing with a basic introduction to management accounting; and ending with capital investment decisions. The objective of the book is to provide an introduction to the basic management accounting concepts and applications based on Einstein's maxim that 'everything should be made as simple as possible, but no simpler'. This choice of simplification is due to the fact that the level of English used in the text takes into consideration that a good proportion of students in hotel or tourism-related education use English as a second language. The approach used in the book makes it very comprehensible. It takes the reader clearly and logically through the concepts and applications of hospitality management accounting. Helpful accompanying teaching materials can be found at www.ho.noordhoff.nl/boek/basic-management-accounting-for-the-hospitality-industry. Students involved with hospitality and tourism degrees will find this text enables them to independently master the subject.
Boarding and lodging management by Cost Control in the Hospitality Industry by
This book is ideal for professionals in the hospitality fields who may be looking for answers to cost containment beyond traditional discussions of cost control. The book offers a realistic view of the activities of cost containment factors, which may have been overlooked by other authors. The authors have re-assessed the methods of cost control to address and compensate for the significant waste and theft in the areas of purchasing, receiving, storage, production, and service. For restaurant/hotel managers, food and beverage managers, casino personnel who want to keep up with current thinking.
Hospitality Cost Control by
KEY BENEFIT: Written from a chefs' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.
Hospitality Financial Accounting by
As the hospitality field continues to grow and diversify,today?s hospitality professionals need to understandfinancial accounting at a higher level than ever before. Written bysome of the most respected authors in accounting, HospitalityFinancial Accounting, Second Edition gives a completeintroduction to financial accounting principles and demonstrateshow to apply them to all facets of the hospitality industry. Updated with the latest developments in the accounting andhospitality fields,Hospitality Financial Accounting, SecondEdition covers the basics of financial accounting first andthen shows hospitality students how to analyze financial statementsand deal with the daily issues they will face on the job.
Hospitality Management Accounting by
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Managerial Accounting for the Hospitality Industry by
Though not all hospitality students want to be accountants, managerial accounting is a crucial skill for all hospitality students. Written for aspiring hospitality managers rather than accountants, this resource focuses on how accounting principles apply directly to hospitality management. With a reader-friendly style suitable for those with no prior accounting background, this book makes accounting fun with practical examples scattered throughout each chapter that clearly illustrate accounting concepts and theories. A running case study helps readers immediately apply what they've learned to the types of key management decisions made at a full-service resort.
Profit Planning for hospitality and tourism by
Profit Planning is ideal for practicing managers, entrepreneurs, accountants and financial controllers engaged in the hospitality and tourism sectors and for students of hospitality and tourism management interested in applying theory to practice. In particular, the content provides a complete guide to key managerial accounting techniques at the property level - the "cutting-edge" of day-to-day business decisions. This extended edition includes:* New bullet point format, allowing the reader to 'dip into' specific methods and techniques; * New research & developments applicable to practitioners at the property (business unit) level;* New chapters, such as cost structure, incorporating the author's profit planning framework implemented in numerous hotel and tourism organisations;* A new chapter on comparing & benchmarking performance for monitoring results against competitive set; * A new chapter on customer profitability analysis for identifying customer profiles in terms of profit contributors and loss-makers;* Extensive revision of chapters, such as financial statements, flexible budgets and pricing;* Revised edition now includes a major new section Step-by-Step: Quantitative analysis of cost functions in hotels & restaurants. A concise guide to improving the accuracy of cost estimates for routine competitive bidding and transaction negotiation, where lost margins lie; enabled by software e.g. Excel. An essential tool for all those in industry.Written in a user-friendly style, with a minimum of theory and technical jargon, it assumes readers already have a basic knowledge of accounting and financial statements.
Rooms Division Management and Control Systems
Through this course, you will be introduced to principles and methods of cost control in the hospitality industry with emphasis on rooms division. You will also be exposed to practices in room costing and pricing, labor costing, par stock control, setting of budget, sales forecasts and other accounting control and procedures.
Hotel Accounting by
Popular Hotel Accounting Systems Financial Accounting Hospitality Suppliers, Law Firms, Funding & Marketing Professional and Consulting Services Hotel, Lodging and Services Management
The Management of International Tourism (RLE Tourism) by
International tourism is one of today's major growth industries necessitating increasingly more sophisticated management techniques. In the light of this expansion and growing significant economic importance, this book provides a comprehensive overview of international tourism, placing particular emphasis on the management of tourism. The subject coverage of the book is wide-ranging: the authors examine the following issues: the impact of environmental issues on tourism management tourism demand and forecasting the key methods of operation of companies within the industry the functional areas of marketing, finance, organization and staffing research and innovation corporate strategy. The book will be of value and interest to both students and academics, as well as managers in the fields of tourism, travel, hospitality and consultancy.
A Profile of the Hospitality Industry by
The hospitality industry is one of the world's largest and oldest industries. A Profile of the Hospitality Industry provides an inside look to the strategies of this industry. This book reviews the developments, challenges, and opportunities for the hotel, restaurant, foodservice and gaming industries. The hospitality industry is unique in many aspects which makes this book a must read for hospitality students, business students and those interested in management strategy.
Profit Planning : For Hospitality and Tourism by
A complete guide to using key managerial accounting techniques for planning, controlling and improving profitability at the business property level - the "cutting-edge" of routine decision making.
The SAGE Handbook of Hospitality Management by
At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: * The nature of hospitality and hospitality management * The relationship of hospitality management to tourism, leisure and education provision * The current state of development of the international hospitality business * The core activities of food, beverage and accommodation management * Research strategies in hospitality management * Innovation and entrepreneurship trends * The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India
Fundamentals of Restaurant Management
The course is structured to provide you with the advanced knowledge and skills of restaurant operations. This course involves concept development, common restaurant operational denominators, control systems, management responsibilities and operational standards as it affects the whole business unit. Through this lessons, you should be able to inculcate underlying managerial values of maximizing revenue potential, proper planning and utilization of resources, systematization, standardization and safety & security for the stakeholders.
The Everything Guide to Starting and Running a Restaurant by
It takes a lot more than top-notch cooking skills to launch and run a successful eatery. But if you're a hopeful chef or hungry entrepreneur looking to open the next hot spot, you'll find everything you need in this accessible guide! Written by veteran restaurant owner and manager Ronald Lee, this guide offers solid advice on how to: Secure financing and find the perfect site Develop an engaging marketing plan to build and keep a patron base Operate an offbeat site like a food truck or rotating restaurant Create an innovative and diverse menu Hire and manage wait, kitchen, and front-end staff And much, much more! Complete with the latest thinking on industry trends and how to make a realistic and achievable business plan, this practical resource will turn you into a restaurateur before you can say "Bon appetit!"
The Professional Restaurant Manager by
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
The Restaurant by
Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Restaurant by
How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: whatshould you do? A guest is choking in your restaurant's diningroom: are you required to assist? If the assistance causes furtherinjury, who is responsible? Your franchiser demands to see dailyreceipt totals: can you say no? Restaurant Law Basics prepares youto make the right decisions in these critical situations andhundreds of others. To avoid costly legal problems in your restaurant, begin withstep one: read Restaurant Law Basics. This completely practical,jargon-free guide gives you the tools you need to protect yourrestaurant from legal exposure of every kind. It preparesrestaurant managers to comply with the law and avoid or limitliability in virtually any situation---from hiring andmanaging employees and dealing with customer complaints to ensuringsafety and security, obeying regulatory requirements, and muchmore. Restaurant Law Basics features: Manager's Briefs that focus on critical legal aspects ofyour operations Realistic scenarios that are analyzed to help prepare you tomake the right decisions in challenging situations Checklists to help you avoid liability before any incidentoccurs A companion Web site that provides additional resources,training assistance, and more The Restaurant Basics Series provides restaurant owners andmanagers with expert advice and practical guidance on criticalissues in restaurant operation and management. Written by leadingauthorities in each field, these easy-to-use guides offer instantaccess to authoritative information on every aspect of therestaurant business and every type ofrestaurant---independent, chain, or franchise.
The Restaurant: from Concept to Operation by
The Restaurant: From Concept to Operation, 7th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker's, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Restaurant: how to start a successful restaurant business by
How to Start a SuccessfulRestaurant Business!Do you constantly get rave reviews about your cooking from your friends and family? Do you have a private arsenal of "secret" recipes that you just won't share with anyone? Are you more at home in the kitchen than anywhere else?Well, if you can relate maybe you are the guy or gal who has always wanted to open your own restaurant! If that's the case then this guide is just for you!Wanting to own your own eatery needn't be just a pipe dream. How to Start a Successful Restaurant Business will help you achieve that dream.Learn how to conduct a market analysis, prepare a business plan and determine startup costs all in one neat package. Discover everything you need to know about starting your own restaurant or your money back.Here's a list of just a few of the helpful things you find inside:* What you need to know BEFORE you begin Make sure your dream is a viable plan* Review the different types of restaurants Know which one is right for you* Overview of startup costs Prevent leaving out important costs* Learn how to write your menu Insures that you don't leave out the little stuff* Discover how to do a proper market analysis Make sure you know who your customers will be* Selecting equipment and furnishings Learn how to shop for the right combinations* Hiring a staff How to make sure you ask the right interview questions* What is the long term future of the restaurant industry Understand what your goals should include* Preparing a business and financial plan Make certain you know exactly what you require* Should you borrow money for startup costs Discover how to find investors.Written in plain English How to Start a Successful Restaurant Business will help answer all the questions you may have in order to make an intelligent decision about whether to purse that dream or continue with wowing just friends and family!The purpose of our guide is to give you an over view of the restaurant business as well as provide you with information about the different steps you need to take to get started. So, why do you need How to Start a Successful Restaurant Business? Because it gives you what you need to know!Thousands of people are good cooks. However, they may not be good administrators. Others are good administrators who can't boil water! Find out what your goals and strengths are before jumping in with both feet.If you are a business novice trying to figure out if your idea is viable How to Start a Successful Restaurant Business is just what you need to learn all the ins and outs of beyond creating delicious meals.Or maybe you are a veteran chef working for someone else and have dream of opening your own place, half the battle is there, but you should know that being a gourmet chef isn't enough. You need to understand the business from ALL aspects.Regardless of your motivation and goals, turning your passion into a business requires commitment, talent and above all else - knowledge! Before deciding to turn your dream into a business, get the answers you must have before making the leap. How to Start a Successful Restaurant Business has those answers. Grab your copy today and see if you can make your passion your business! Happy cooking!Tag: restaurant business basics, restaurant business book, restaurant business card holder, restaurant business for dummies, restaurant business magazine, restaurant business plan, restaurant business plan book, restaurant business plan software, restaurant business template
Restaurant Concepts by
TRY (FREE for 14 days), OR RENT this title: www.wileystudentchoice.com Restaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker's, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
Restaurant Handbook - Tools and Rules by
Restaurant Parenting from inception to profits. Quick, clear, cogent answers with in-depth guidance to best practices. Six sections include (1) Start-Plan-Finance-Locate-Design (2) Quality-Menu Science. (3) Team Excellence (4) Training (5) Operations-control (6) Valuation Buy/Sell. Restaurant Handbook Tools & Rules combines MBA business science insight combined with 20 years of experience with designing, financing, building and operation of award winning successes.
Restaurant Management by
Restaurant management refers to the business of running a restaurant. It is an important component of the hospitality sector. Duties in a restaurant include waiting tables, cleaning and tidying as well as chores in the kitchen. A restaurant's décor, from the furnishings to the music, can play an important part in attracting customers. Careful design of menus, following table etiquette and prompt service facilitate a professional ambience. For all those who are interested in hotel management, this book can prove to be an essential guide. It will help the readers in keeping pace with the rapid changes in this field.
Restaurant Management by
Identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience--the customers, the operation (consisting of food, beverage and the physical facility) and the employees--the book examines how to effectively manage an existing restaurant operation. This edition continues its strong coverage of marketing, promotions, and employment issues, and captures the essential elements needed to produce satisfied customers and a profitable restaurant operation. Offers fully updated material including: Updated figures and numbers, Longitudinal analysis of recent trends, The latest demographic projections and the implications for managers, Added section on ergonomics and its impact on layout and design and New material on energy conservation and cost savings. Strategies for using the Internet as a promotional tool shows readers how to use technology to run and increase their business. A focus on profitability addresses common reasons restaurants fail. Examines factors to success, such as concept, creativity, menu, pricing, productivity, cost control etc. Restaurant managers. For anyone interested in "the meal experience," or thinking about becoming a restaurant entrepreneur.
Fundamentals of Restaurant Management
The course is structured to provide you with the advanced knowledge and skills of restaurant operations. This course involves concept development, common restaurant operational denominators, control systems, management responsibilities and operational standards as it affects the whole business unit. Through this lessons, you should be able to inculcate underlying managerial values of maximizing revenue potential, proper planning and utilization of resources, systematization, standardization and safety & security for the stakeholders.
Benchmarking in Tourism and Hospitality Industries by
Benchmarking is a buzzword of the 1990s that desribes a method for comparing different companies, by measuring various data, performance and goals. This book focuses on the methodological aspects of the right selection of benchmarking partners.
Kitchens : The Culture of Restaurant Work by
Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.
Managing Tourism and Hospitality Services by
This book enhances theoretical and practical understanding of quality management in tourism and hospitality. It provides a benchmark of current knowledge, and examines the range of research methods being applied to further develop tourism and hospitality service management research. The book contains 28 chapters by international experts, highlighting the tensions and challenges in tourism and hospitality services management.
Financial Management in Tourism and Hospitality
A successful hospitality manager should be both financially literate and a dependable financial business critic. In Financial Management, you apply the previously learned basic accounting knowledge to advance these into financial literacy, financial planning and evaluation skills, business acumen and decision making abilities in a tourism and hospitality setting. This course deals with preparing income statements, balance sheets and cash flow statements. Computations and applications of financial ratios, revenue and expense budgets and evaluation of the profitability and feasibility of investments make this course a must-have for future hoteliers and entrepreneurs.
Accounting and Financial Analysis in the Hospitality Industry by
ACCOUNTING AND FINANCIAL ANALYSIS IN THE HOSPITALITY INDUSTRY, 1/e explains how to use numbers and fundamental accounting to operate a successful hospitality department or business. Focusing on the basics, sections progress from accounting and financial analysis to financial statements and management reports to budgeting and forecasting. Throughout the book current hospitality examples, photographs and illustrations are used. This edition includes the latest from the Uniform System of Accounts for the Lodging Industry, Tenth Revised Edition, expanded material on Department Profit and Loss Statements, coverage of the 2009 recession and new practice exercises throughout. For courses in Hospitality Managerial Accounting.
Accounting Essentials for Hospitality Managers by
For non-accountant hospitality managers, accounting and financial management is often perceived as an inaccessible part of the business. Yet having a grasp of accounting basics is a key part of management. Using an 'easy to read' style, this book provides a comprehensive overview of the most relevant accounting information for hospitality managers. It demonstrates how to organise and analyse accounting data to help make informed decisions with confidence. With its highly practical approach, this new Edition: Quickly develops the reader's ability to adeptly use and interpret accounting information to further organisational decision making and control Demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base Develops mastery of key accounting concepts through financial decision making cases that take a hospitality manager's perspective on business issues Presents accounting problems in the context of a range of countries and currencies Includes a new chapter that addresses a range of financial management topics that include share market workings, agency issues, dividend policy as well as operating and financial leverage Includes a further new chapter that provides a financial perspective on revenue management Includes accounting problems at the end of each chapter to be used to test knowledge and apply understanding to real life situations Offers extensive web support for instructors and students that includes powerpoint slides, solutions to end of chapter problems, test bank and additional exercises. The book is written in an accessible and engaging style and structured logically with useful features throughout to aid students¿ learning and understanding. It is a key resource for all future hospitality managers.
Accounting Essentials for Hospitality Managers by
For non-accountant hospitality managers, accounting and financial management is often perceived as an inaccessible part of the business, yet understanding is crucial for success. Using an 'easy to read' style, this book provides a comprehensive overview of the most relevant accounting information for managers. It demonstrates how to organize and analyze accounting data to help make informed decisions with confidence.With its highly practical approach, this book: quickly develops the reader's ability to adeptly use and interpret accounting information to further organizational decision making and control demonstrates how an appropriate analysis of financial reports can drive your business strategy forward from a well-informed base develops mastery of the key accounting concepts through financial decision making cases that take a hospitality manager's perspective on an issue sets financial problems in the context of a range of countries and currencies includes two new chapters on internal control and performance management offers a companion website for this title includes case studies, PowerPoint slides and exercises and solutions to aid learning and teaching. These resources are SCORM compliant and compatible with institutions' Learning Management Systems.
Financial Management for the Hospitality Industry by
For courses in Beginning and Advanced Hospitality Finance and Managerial Finance. Financial Management for the Hospitality Industry presents financial concepts and explains how they apply to specific operations within the hospitality industry. Each chapter contains material specific to the industry-from financial statements that follow the lodging industry standards to financial ratios used to determine paid occupancy percentage, average room rate or number of guests per room. This edition features two new chapters on entrepreneurial finance and asset management and Excel examples integrated throughout. Discussing core financial concepts from a managerial perspective, the text contains answers to many of the financial questions confronting hospitality managers today.
Hospitality Financial Management by
Real-world advice for quick retention of the most importantbusiness concepts and skills of hospitality finance Hospitality Financial Management provides astraightforward, practical approach to help the hospitality managereffectively analyze hospitality industry management reports andfinancial statements; prepare accurate business forecasts,strategic pricing models, and effective cost-control systems;manage working capital; develop and finance growth strategies;perform investment analysis; prepare investment packages; negotiateand structure business deals; and ultimately increase shareholdervalue and personal wealth. This comprehensive how-to book includes: Feature Stories--brief histories of famous hospitality leadershighlighting how they have used financial management skills toattain success for their companies and significant financialrewards for themselves Learning Outcomes--a summary of key topics covered in eachchapter Finance in Action--scenarios that apply the concepts, skills,and techniques presented in the chapter to real-world situations. Astep-by-step solution is provided for each problem to walk thereader through the necessary financial calculations The Real Deal--boxed inserts that emphasize the relevance ofthe book by linking financial concepts to fun facts associated withsituations students either have or will encounter in their everydaylives Concept Checks--case studies that reinforce the materialspresented and enable students to practice their analytic andproblem-solving skills Hospitality Financial Management is the perfect book forundergraduate and graduate hospitality management students,hospitality industry managers, and owners of small hospitalitybusinesses.
Hospitality Financial Management by
This up-to-date introduction to finance, written for those in hospitality careers, explains and demonstrates the importance of financial management within the hospitality organization. This clear and concise book provides many examples and is primarily based on practical applications and less on theoretical foundations--keeping hospitality professionals tuned into finance without intimidating them with a typical ¿finance¿ book. Financial Markets and Financial Instruments; Review of Financial Statements and Selected Ratios; The Relationship Between Risk and Return; Time Value of Money; Fixed Income Securities: Bonds & Preferred Stock; Common Stock Features; Cost of Capital; Capital Budgeting and Cash Flow Estimation; Capital Budgeting Decision Methods; Hotel Valuation; and Capital Structure. For those in hospitality/travel tourism professions.
Hospitality Industry Financial Accounting by Hospitality Management Accounting by
The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Man-agement Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits. This accessible Ninth Edition offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.
Profit Planning by
Profit Planning is ideal for practicing managers, entrepreneurs, accountants and financial controllers engaged in the hospitality and tourism sectors and for students of hospitality and tourism management interested in applying theory to practice. In particular, the content provides a complete guide to key managerial accounting techniques at the property level - the "cutting-edge" of day-to-day business decisions. This extended edition includes:* New bullet point format, allowing the reader to 'dip into' specific methods and techniques; * New research & developments applicable to practitioners at the property (business unit) level;* New chapters, such as cost structure, incorporating the author's profit planning framework implemented in numerous hotel and tourism organisations;* A new chapter on comparing & benchmarking performance for monitoring results against competitive set; * A new chapter on customer profitability analysis for identifying customer profiles in terms of profit contributors and loss-makers;* Extensive revision of chapters, such as financial statements, flexible budgets and pricing;* Revised edition now includes a major new section Step-by-Step: Quantitative analysis of cost functions in hotels & restaurants. A concise guide to improving the accuracy of cost estimates for routine competitive bidding and transaction negotiation, where lost margins lie; enabled by software e.g. Excel. An essential tool for all those in industry.Written in a user-friendly style, with a minimum of theory and technical jargon, it assumes readers already have a basic knowledge of accounting and financial statements.
Strategic Managerial Accounting : : hospitality, tourism & events applications by
Strategic Managerial Accounting: Hospitality, Tourism & Events Applications 6edn explores the nature of these industry sectors and how these impact on the strategic managerial accounting (SMA) tools used by decision makers in the industry.Formerly known as Managerial Accounting in the Hospitality Industry by Harris and Hazzard, this new edition builds on this successful and well known text, retaining its practical approach and active learning style, extending to consider strategic management accounting and to include tourism and events management industry contexts.This new 6th edition incorporates discussion, explanations and illustrations of the theoretical underpinning of hospitality, tourism and events related to SMA and managerial accounting concepts and techniques, together with specific examples of industry application. It has a user friendly chapter structure, with pedagogic features including objectives, learning activities, self check questions, references, and key points summaries. Each chapter includes 'theoretical context' sections which put the applied learning in the context of current research and thinking to bring the theory to life.Key features of this text are:* A complete revision and expansion of the well known and successful Harris and Hazzard text;* Includes several brand new chapters such as: Event and Function Management Accounting techniques, Sustainability & Environmental Management Accounting (EMA), Not-for-profit Organisations, Current Issues in Strategic Management Accounting;* Uses international real life case studies to illustrate from across the hospitality, tourism and events sectors including charity (not-for-profit) sector and music events;* Links to applied and generic research on each topic;* Includes International Financial Reporting Standards (IFRS) terminology suitable for an international audience. With a complete suite of online tutor resources, this book is essential reading for all year 2/3 undergraduate and postgraduate students studying hospitality, tourism and events management.
Financial Management in Tourism and Hospitality
A successful hospitality manager should be both financially literate and a dependable financial business critic. In Financial Management, you apply the previously learned basic accounting knowledge to advance these into financial literacy, financial planning and evaluation skills, business acumen and decision making abilities in a tourism and hospitality setting. This course deals with preparing income statements, balance sheets and cash flow statements. Computations and applications of financial ratios, revenue and expense budgets and evaluation of the profitability and feasibility of investments make this course a must-have for future hoteliers and entrepreneurs.
Entrepreneurial Financial Management by
This new edition presents an applied, realistic view of entrepreneurial finance for today's entrepreneur. The book provides an integrated set of concepts and applications, drawing from entrepreneurship, finance, and accounting. The book's contents are designed to follow the life cycle of a new business venture. Topics are presented in a logical order, as entrepreneurs will likely face them as they begin the process of business start-up and move into growing the business. A comprehensive financial statements template is included with the book. This tool allows for the application of many of the concepts to actual businesses, and will be a valuable supplement to the process of developing a full business plan. The templates are available for unlimited free downloads at www.drjeffcornwall.com.
Hotel Accounting 1 by
Popular Hotel Accounting Systems Financial Accounting Hospitality Suppliers, Law Firms, Funding & Marketing Professional and Consulting Services Hotel, Lodging and Services Management
Profit Planning by
A complete guide to using key managerial accounting techniques for planning, controlling and improving profitability at the business property level - the "cutting-edge" of routine decision making.
Global Trends in Tourism and Hospitality
There are numerous global trends that have both direct and indirect impact on the tourism and hospitality industry. In order to keep abreast of contemporary developments, issues, and trends in the industry, which change over time to reflect specific current concerns and interests, this course helps you discover a broad range of topical issues particularly relevant to today’s global tourism industry.
Advanced hotel industry and tourism by 
Culture and Cultures in Tourism : exploring new trends by
According to the World Tourism Organization (UNWTO), international tourists engaging in cultural activities accounted for more than 500 million of international tourist numbers in 2017. City tourism relies on culture as a major product, providing benefits not only for interested visitors, but also for the local resident population. New trends in tourism include "experiential tourism", where the interactions between tourists and residents become a key part of the tourism experience and overall customer satisfaction. New technologies and IT applications allow tourists to design their own trip, given the presence of global companies like Trip Advisor, Booking.com and AirBnB. This comprehensive volume explores new trends in cultural tourism, demonstrating how and why culture has become a central factor in tourism. The authors analyse a wide range of relevant issues, including: how heritage-based and cultural tourism could contribute to the sustainability of destinations; the increase of religious travels to and within Arab countries; and how cultural tourism fosters understanding among people and cultures, and could even potentially help to consolidate peace at a regional level. The book also analyses interactions between hosts (the local residents) and guests (the cultural visitors), revisiting the pioneer hippy travelling experiences in Turkey of the 1960s and how they shaped youth culture. This book will be of great interest to students and researchers of cultural tourism. The chapters were originally published in the journal Anatolia.
The Globalization of Tourism and Hospitality by
The Globalization of Tourism & Hospitality is an innovative textbook that provides a fresh insight into the strategic rationale behind the globalization of the tourism & hospitality industry. The book draws on the unique backgrounds of the author from different regions of the world to give a truly international perspective on the issues covered.
Hospitality 2010 by
Suitable for courses in Strategic Planning, Leadership, Management, and Trends, this book explores change in the world, and assists hospitality and tourism leaders with forecasting these changes. It looks at the state of the industry and makes predictions as to the future of the lodging, cruise, restaurant, technology, and travel industries.
Last Chance Tourism by
Concerns over vanishing destinations such as the Great Barrier Reef, Antarctica, and the ice cap on Mt. Kilimanjaro have prompted some travel operators and tour agencies to recommend these destinations to consumers before they disappear. This travel trend has been reported as: ¿disappearing tourism,¿ ¿doom tourism,¿ and most commonly ¿last chance tourism¿ where tourists explicitly seek vanishing landscapes or seascapes, and/or disappearing natural and/or social heritage. However, despite this increasing form of travel there has been little examination in the academic literature of last chance tourism phenomenon. This is the first book to empirically examine and evaluate this contemporary tourism development providing a new angle on the effects of global change and pressures of visitation on tourism destinations. It aims to develop the conceptual definition of last chance tourism, examine the ethics surrounding this type of travel, and provide case studies highlighting this form of tourism in different regions, and in different contexts. In particular it critically reviews the advantages of publicizing vulnerable destinations to raise awareness and promote conservation efforts. Conversely, the book draws attention to the issue of attracting more tourists seeking to undergo such experiences before they are gone forever, accelerating the negative impacts. It further examines current trends, discusses escalating challenges, provides management strategies, and highlights future research opportunities. Last Chance Tourism is a timely and multi-disciplinary volume featuring contributions from leading scholars in the fields of leisure, tourism, anthropology, geography, and sociology. It draws on a range of international case studies and will be of interest to students, researchers and academics interested in Tourism, Environmental Studies and Development Studies.
The Study of Tourism by
Over the last two decades, tourism has become firmly established as a recognized field of study and the focus of extensive academic research. There has been continual expansion in the provision of taught programmes at undergraduate and postgraduate level, dramatic developments in the tourism literature and a growing community of tourism academics. Despite this explosion in the study of tourism, however, it is still struggling to achieve wider academic legitimacy, it remains to some extent divorced from the industry upon which it is focuses and, even within its academic ranks, there remains uncertainty over its role and future direction. This volume aims to critically explore this paradoxical situation and to consider the future direction of the study of tourism. It charts the development of tourism as an area of study, analyzing approaches taken from an international context; it critiques contemporary epistemologies of tourism framed around the social science vs. management dichotomy and offers alternative approaches to the study of tourism. In doing so, it engages directly with a range of important academic debates: what tourism ¿is¿ in an academic context, the purpose of studying tourism and how it should be studied in the future. This important and stimulating volume will have global appeal to higher level students, academics and researchers within tourism and related disciplines.
Tourism Education by
This book explores the changing landscape of tourism education in the global context. It examines and seeks to provide answers to three main questions: What knowledge and skills should tourism students be exposed to? How should tourism education programs at all levels be designed to create responsible leaders for the future of tourism? What is the employability and range of careers students can expect after graduation? The book will also delve into the issues related to curriculum design and pedagogical innovation in some detail including technological innovation. It will explore new possibilities in alternative disciplinary approaches to the study of tourism, theoretical concepts in tourism education, cross-disciplinarity, multi-disciplinarity, inter-disciplinarity and trans-disciplinarity. The challenges of institutional rigidity in different national contexts will be explored as well as tourism education in the developing world.
Trends and Issues in Global Tourism 2009 by
As other industries, the global travel and tourism industry has been facing immense challenges and highly visible upheaval since the beginning of the new millennium. The International Tourism Exchange ITB Berlin, the world's leading travel trade show, aims at pinpointing the most important challenges, identifying the trends and offering a platform to solve pressing problems. The ITB Convention Market Trends & Innovations has developed into a centre of excellence and a driving force for the global travel and tourism industry, generating a much needed information platform. This compilation unites the highlights of the convention in articles prepared by renowned professionals and scientists from the industry. Readers may benefit from this comprehensive vision of the developments that are shaping the structure of the global tourism industry today and in the future. This book is indispensable for tourism and travel professionals as well as for academics and students anal- ing current global tourism and travel trends.
Trends in Outdoor Recreation, Leisure and Tourism by
This book focuses on the issues and trends in outdoor, 'nature-based' recreation, leisure and tourism and explores the implications for public policy, planning, management and marketing. It is intended as supplementary reading for advanced students and is a useful reference tool.
Global Trends in Tourism and Hospitality
There are numerous global trends that have both direct and indirect impact on the tourism and hospitality industry. In order to keep abreast of contemporary developments, issues, and trends in the industry, which change over time to reflect specific current concerns and interests, this course helps you discover a broad range of topical issues particularly relevant to today’s global tourism industry.
Drive Tourism : : Trends and Emerging Markets by
Since the post World War Two boom in private automobile ownership, Drive Tourism has transformed the tourism landscape by facilitating dispersal and the growth of attractions and tourism related infrastructure beyond the zones that had previously emerged around seaports and railway terminals. The automobile has made regional dispersal possible and created opportunities for many small rural communities to supplement rural economies with a tourism economy. Drive Tourism is a popular form of tourism activity that has significantly contributed to the development of Tourism in many nations, but has received relatively little attention in the literature. This book is the first attempt to provide a global comprehensive review and scholarly investigation into this popular and growing form of tourism. It draws on a vast range of geographical locations to critically explore the impacts of drive tourism in developed and underdeveloped regions. It evaluates tourism authorities' response to the Drive Tourism Experience, and offers operational insights into the management of the drive experience as well as providing original empirical research and insights into the field that will contribute to future investigation. In doing so it explores the many forms of drive tourism from caravanning to fly drive touring.
Future Tourism by
This book investigates and considers the urgent political, social, and economic challenges that confront society and tourism. It attempts to look at what is threatening society, and makes suggestions on what the impact will be and how tourism will be changed to integrate with the new socio-economics of a newly emerging society with its novel peculiar challenges and opportunities in a post-energy era. The book draws on the views of leading thinkers in tourism and considers a broad range of issues from multidisciplinary perspectives facing the tourism industry for the first time in one volume: dwindling energy, new technology, security (like war and terrorism), political economy, sustainability, and human resources. By critically reviewing these social and economic challenges in a global scale, the book helps to create a comprehensive view of future tourism in the unfolding and challenging society of the third millennium. This innovative and significant volume will be valuable reading for all current and future tourism professionals.
New Trends Towards Mediterranean Tourism Sustainability by
Tourism has been identified has a major sector of economic activity since the latter part of the twentieth century. Its importance has been growing and the diversification of tourism products and destinations has led to the increase in demand for tourism associated with natural and man-shaped landscapes, most of which are highly susceptible to anthropic impacts. This book deals with different sustainable tourism approaches, as the main pathways for the economic development in the Mediterranean region. The topics that are discussed in this book encompass a differentiated and detailed overview of the Mediterranean tourism destinations from a sustainable perspective. It will present study cases of traditional and new touristic options as the adaptation of long lasting activities, as hunting and nautical, to the needs of nowadays touristic markets, and new touristic approaches to the Mediterranean landscape, such as golf.
The Study of Tourism: Past Trends and Future Directions by
Over the last two decades, tourism has become firmly established as a recognized field of study and the focus of extensive academic research. There has been continual expansion in the provision of taught programmes at undergraduate and postgraduate level, dramatic developments in the tourism literature and a growing community of tourism academics. Despite this explosion in the study of tourism, however, it is still struggling to achieve wider academic legitimacy, it remains to some extent divorced from the industry upon which it is focuses and, even within its academic ranks, there remains uncertainty over its role and future direction. This volume aims to critically explore this paradoxical situation and to consider the future direction of the study of tourism. It charts the development of tourism as an area of study, analyzing approaches taken from an international context; it critiques contemporary epistemologies of tourism framed around the social science vs. management dichotomy and offers alternative approaches to the study of tourism. In doing so, it engages directly with a range of important academic debates: what tourism 'is' in an academic context, the purpose of studying tourism and how it should be studied in the future. This important and stimulating volume will have global appeal to higher level students, academics and researchers within tourism and related disciplines.
Tourism Management Dynamics by
As the global tourism industry continues to expand and to become more complex, it is vital that those in the industry identify trends early and design proactive strategies to gain competitive advantage. Tourism Futures: dynamics, challenges and tools provides the readers with a comprehensive insight of the changes in the external business environment, and equips them with new managerial techniques and tools in order to adapt and profit from these changes and into the future. Written by a team of globally renowned thinkers and researchers, it provides the manager of tomorrow with the ability to look beyond normal planning horizons and identify potential opportunities from change. Tourism Futures: dynamics, challenges and tools is part of a two part set with its companion text, Tourism Futures: the emerging business which takes the reader on a logical progression to look at new products, new consumers and new industry. Both texts thereby provide the reader with a complete set of tools and knowledge to enable them to recognise the key areas of growth and change, and the ability to use the new tools and technologies available to develop them and maximise business potential.
Tourism Management Dynamics: : Trends, Management and Tools by
As the global tourism industry continues to expand and to become more complex, it is vital that those in the industry identify trends early and design proactive strategies to gain competitive advantage. Tourism Futures: dynamics, challenges and tools provides the readers with a comprehensive insight of the changes in the external business environment, and equips them with new managerial techniques and tools in order to adapt and profit from these changes and into the future. Written by a team of globally renowned thinkers and researchers, it provides the manager of tomorrow with the ability to look beyond normal planning horizons and identify potential opportunities from change. Tourism Futures: dynamics, challenges and tools is part of a two part set with its companion text, Tourism Futures: the emerging business which takes the reader on a logical progression to look at new products, new consumers and new industry. Both texts thereby provide the reader with a complete set of tools and knowledge to enable them to recognise the key areas of growth and change, and the ability to use the new tools and technologies available to develop them and maximise business potential.
Trends in Outdoor Recreation, Leisure, and Tourism by
This text focuses on the issues and trends in outdoor, nature-based recreation, leisure and tourism and explores the implications for public policy, planning, management and marketing. It is intented as supplementary reading for advanced students and is a useful reference tool.
Urban Tourism and Urban Change by
Urban Tourism and Urban Change: Cities in a Global Economy provides both a sociological / cultural analysis of change that has taken place in many of the world's cities. This focused treatment of urban tourism examines the implications of these changes for urban management and planning sense, for success and failure in metropolitan change. Uniquely suited for teaching purposes, Costas Spirou integrates numerous case studies of cities to illuminate the significant impact and promise of tourism on urban image and economic development.
World Hospitality and Tourism Trends by
Worldwide Hospitality and Tourism Trends (WHATT) This special issue explores the views of practitioners and educators on current human resource issues. Six of the articles are based on WHATTroundtable discussions held during 2004 in five locations: the USA, Scotland, Portugal, Barbados and China.Previously published in: International Journal of Contemporary Hospitality Management, Volume 16, Number 7, 2004
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