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
TX1110 Recreational vehicle living
For Subject searches using the Worldcat Discover, 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.
Benilde's International Hospitality Management Program is the first international double degree program in the Philippines under the new transnational guidelines of the Commission on Higher Education (CHED).
Through the partnership with Vatel Hotel & Tourism Business School, an internationally recognized hotel-school based in France, the learners in this program benefit from Vatel’s global curriculum and worldwide network of schools and partners.
The program focuses on integrating theory and practice of hotel management with a global management perspective. The program includes intensive French language training, specialized hospitality courses, and an expanded immersion, internship and externship training.
This course guide gathers in one place carefully evaluated and selected resources on International 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 International Hospitality Management program.
QUICK LINKS
This course will prepare you for a career in bartending and mixology by learning the rudiments behind bar management and bartending. This course deals with the bar service operation of the hotel, restaurants, lounge, speak easy bars and mobile beverage services, their history, organization, development, trends and roles in the institution. It will define the responsibilities and roles of the service provider of alcoholic as well as non-alcoholic beverages.
101 Hotel-Lobbies, Bars and Restaurants by
As the location for reception and waiting, the hotel lobby is the most important and prestigious area of a hotel. This is where the first contact is made with the guests, anything that happens here has a strong influence on whether their stay will be enjoyable. As with hotel restaurants and bars, the lobby is a place to both relax and communicate. This volume presents 101 different concepts by Corinna Kretschmar-Joehnk and Peter Joehnk, two renowned specialists in the field of hospitality design. According to the credo "Design follows Atmosphere" they find individual design solutions for the most diverse hotels in the world to create the atmosphere the user desire. The lobbies, bars and restaurants depicted include new designs in historic Grand Hotels, creative solutions for budget hotels as well as hospitality spaces for award-winning design hotels.
The Bar and Beverage Book by
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club--any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
The Bar and beverage handbook by 
Bar Chef by
Vanilla-and-hickory smoked Manhattan, anyone? BarChef is a cocktail lounge on Queen Street West in Toronto. Dedicated to the art and science of the cocktail, its beauty lies in the colours and details behind the bar--from apothecary jars filled with bitters and syrups to bell jars and 100-pound blocks of ice. Owner Frankie Solarik holds court in his fedora, chipping ice, talking to patrons (a mix of rockers, hipsters, business people, locals and celebrities) and enjoying his craft thoroughly. Solarik is a leading figure of the global cocktail renaissance. His book, The Bar Chef, explores the importance of engaging all the senses when creating modernist cocktails. Depth and balance--the ideas behind great wines, and great food and wine pairings--are vital to a magnificent drink. Chapters detail the elements of the set-up, the art and craft of mixology and, of course, include recipes for syrups, infusions, bitters and the cocktails themselves. A chapter for non-alcoholic drinks rounds out the book. This book is aimed at adventurous mixologists, enthusiasts who want to hone their skills and taste, and who want to experience something of Solarik's genius at home. This book is neither comprehensive nor "general." Rather, it is a carefully curated sampling of Solarik's creations, featuring recipes that are challenging but achievable, and oh so delicious.
Boutique Hotels and Hostels by
This exciting new volume in the Brandlife series profiles the worlds best conceived and realized brand identities for hotels and hostels. Beginning with interviews of some of the leading hoteliers profiled, Hip Hotels and Hostels reveals the challenges as well as rewards of building a distinctive brand in todays climate. Some are stand-alone, such as the wonderfully eclectic Oddsson in Reykjavik, while others such as the Ace Hotel or Generator Hostels have developed into highly successful chains that offer regional variations. But whether premium or budget, all have something unique to offer travelers in their brand experience. Features graphic identities, interiors and architecture as well as expert talks with designers and creative directors.
Principles and practices in hotel, bar and beverage management by 
Principles and Practices of Bar and Beverage Management by
The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, sell and serve them. Customer expectation and demand is constantly increasing and so it's crucial for all staff to have comprehensive product knowledge and superior specialized service skills.The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is a comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.Its 13 chapters are divided into two sections as follows:* Theory: a complete guide to beers, wines, spirit, liqueurs, teas and coffee and soft drinks - where they're from, how they're made, how to serve and how to achieve maximum profits.* Reference: a compilation of facts including 'beers of the world' and an indispensible listing of over 90 cocktail recipes. Its companion textbook, Principles and Practices of Bar and Beverage Management concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this handbook.
Remarkable Banquet Service by
Teaching a true commitment to highest-quality service as the most important component of executing successful banquets The catering and events market is expanding rapidly, making superior service an absolute necessity for distinction and successful branding in the event planning industry. Remarkable Banquet Service provides catering and event professionals with straightforward advice on all aspects of exemplary banquet service. This resource covers everything from food and beverage service skills--such as setting up a buffet, butler service, tray service, pouring wine, and clearing tables--to managing staff and coordinating with vendors such as florists, wedding planners, and musicians. Throughout, key service points are illustrated, such as buffet setup, proper plate handling, and synchronized service techniques, as well as guidelines for handling specific events, including business luncheons, fund-raising events, bar and bat mitzvahs, weddings, and wine-tasting dinners. Step-by-step techniques are accompanied by 100 photos, 40 illustrations, and 10 reproductions of menus, taking all the guesswork out of organizing and managing remarkable--and profitable--banquets and events. Valuable as a modern reference guide and refresher for restaurant chains, hotels, and other foodservice operations that require staff to deliver consistently outstanding service
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.
The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation by This course will prepare you for a career in bartending and mixology by learning the rudiments behind bar management and bartending. This course deals with the bar service operation of the hotel, restaurants, lounge, speak easy bars and mobile beverage services, their history, organization, development, trends and roles in the institution. It will define the responsibilities and roles of the service provider of alcoholic as well as non-alcoholic beverages.
Barbarian's Beverage by
Comprehensive and detailed, this is the first ever study of ancient beer and its distilling, consumption and characteristics Examining evidence from Greek and Latin authors from 700 BC to AD 900, the book demonstrates the important technological as well as ideological contributions the Europeans made to beer throughout the ages. The study is supported by textual and archaeological evidence and gives a fresh and fascinating insight into an aspect of ancient life that has fed through to modern society and which stands today as one of the world's most popular beverages. Students of ancient history, classical studies and the history of food and drink will find this an useful and enjoyable read.
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
Every Home a Distillery by
In this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production. Alcohol was essential to colonial life; the region's water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region's cider, ale, and whiskey. Meacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink. Taking a few pages from contemporary guidebooks, Every Home a Distillery includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.
Making a Green Machine by
Consider an empty bottle or can, one of the hundreds of billions of beverage containers that are discarded worldwide every year. Empty containers have been at the center of intense political controversies, technological innovation processes, and the modern environmental movement. Making a Green Machine examines the development of the Scandinavian beverage container deposit-refund system, which has the highest return rates in the world, from 1970 to present. Finn Arne Jørgensen investigates the challenges the system faced when exported internationally and explores the critical role of technological infrastructures and consumer convenience in modern recycling. His comparative framework charts the complex network of business and political actors involved in the development of the reverse vending machine (RVM) and bottle deposit legislation to better understand the different historical trajectories empty beverage containers have taken across markets, including the U.S. The RVM has served as more than a hole in the wall--it began simply as a tool for grocers who had to handle empty refillable glass bottles, but has become a green machine to redeem the empty beverage container, helping both business and consumers participate in environmental actions.
Making a Green Machine by
Consider an empty bottle or can, one of the hundreds of billions of beverage containers that are discarded worldwide every year. Empty containers have been at the center of intense political controversies, technological innovation processes, and the modern environmental movement. Making a Green Machine examines the development of the Scandinavian beverage container deposit-refund system, which has the highest return rates in the world, from 1970 to present. Finn Arne Jørgensen investigates the challenges the system faced when exported internationally and explores the critical role of technological infrastructures and consumer convenience in modern recycling. His comparative framework charts the complex network of business and political actors involved in the development of the reverse vending machine (RVM) and bottle deposit legislation to better understand the different historical trajectories empty beverage containers have taken across markets, including the U.S. The RVM has served as more than a hole in the wall--it began simply as a tool for grocers who had to handle empty refillable glass bottles, but has become a green machine to redeem the empty beverage container, helping both business and consumers participate in environmental actions.
Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth by
Food choices and eating habits are learned from many sources. The school environment plays a significant role in teaching and modeling health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages consumed at school can come from two major sources: (1) Federally funded programs that include the National School Lunch Program (NSLP), the School Breakfast Program (SBP), and after-school snacks and (2) competitive sources that include vending machines, "a la carte" sales in the school cafeteria, or school stores and snack bars. Foods and beverages sold at school outside of the federally reimbursable school nutrition programs are referred to as "competitive foods" because they compete with the traditional school lunch as a nutrition source. There are important concerns about the contribution of nutrients and total calories from competitive foods to the daily diets of school-age children and adolescents. "Nutrition Standards for Foods in Schools" offers both reviews and recommendations about appropriate nutrition standards and guidance for the sale, content, and consumption of foods and beverages at school, with attention given to foods and beverages offered in competition with federally reimbursable meals and snacks. It is sure to be an invaluable resource to parents, federal and state government agencies, educators and schools, health care professionals, food manufacturers, industry trade groups, media, and those involved in consumer advocacy.
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
Wealth Doesn't Last 3 Generations by
With 175 family businesses on the Fortune 500 list, from DuPont and Motorola to IBM, there is no doubt that family-run enterprises play an important role in global economic development. Their role is no less significant in China where, in keeping with the country's rapid economic growth, family businesses are emerging in increasing numbers.Unique characteristics, such as succession, management, staffing, family affairs, strategy planning and governance structure, set family businesses apart from other business types. As a result, they face particular challenges in survival and sustainability.In this book, three modern Chinese family businesses, including food and beverage company Yeo Hiap Seng, are studied to analyze the problems that family enterprises face. Other case studies include long-standing family businesses in Europe, America and Asia, such as Ford, Kikkoman and Samsung. This book also discusses the changing characteristics of Chinese family businesses, the pitfalls that such enterprises are likely to face, and how they can overcome these pitfalls and achieve sustainable development.
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.
Beverage Management – Laboratory
This course will prepare you for a career in bartending and mixology by learning the rudiments behind bar management and bartending. This course deals with the bar service operation of the hotel, restaurants, lounge, speak easy bars and mobile beverage services, their history, organization, development, trends and roles in the institution. It will define the responsibilities and roles of the service provider of alcoholic as well as non-alcoholic beverages.
The Bar and Beverage Book by
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club--any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
The Bar and beverage handbook by 
Bartending for Dummies® by
Make and serve drinks like a pro This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests. Detailed information on how to properly stock a bar with the latest and greatest glassware and tools Expanded coverage on making exotic frozen/blended specialties and specialty coffees Experimenting with the new flavor/buzz in Bourbons and Scotches: honey The latest flavored rums, gins, ryes, and of course vodkas (buttered, waffle, sherbet, and marshmallow flavored are just a few new editions) New coverage devoted to craft distillers Fun, new ways to garnish drinks (even flaming options), rim, and serve drinks like a master mixologist Tips on creating unique punches and even non-alcoholic drinks The latest tips and advice on curing hangovers and hiccups If you're interested in crafting traditional or modern cocktails, Bartending For Dummies has you covered.
The Beverage Manager's Guide to Wines, Beers and Spirits by
The Beverage Manager's Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.
Drinking Distilled by
This easy-reading, colorful introduction for cocktail beginners, with approximately 100 succinct lessons on drinking culture, spirits, and cocktail making, is delivered in the pithy, wry style Morgenthaler is known for in his instructional videos and writing for beverage publications. Novices will learn how to order a drink, how to drink with the boss, how to drink at the airport, and more. Twelve perfect starter recipes-ranging from a Dry Gin Martini to a Batched Old-Fashioned (perfect for the flask)-plus thirty original illustrations round out this distillation for new enthusiasts
Practice tests in bartending : from coffee to alcoholic drinks by Principles and practices in hotel, bar and beverage management by Principles and Practices of Bar and Beverage Management by
The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, sell and serve them. Customer expectation and demand is constantly increasing and so it's crucial for all staff to have comprehensive product knowledge and superior specialized service skills.The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is a comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area.Its 13 chapters are divided into two sections as follows:* Theory: a complete guide to beers, wines, spirit, liqueurs, teas and coffee and soft drinks - where they're from, how they're made, how to serve and how to achieve maximum profits.* Reference: a compilation of facts including 'beers of the world' and an indispensible listing of over 90 cocktail recipes. Its companion textbook, Principles and Practices of Bar and Beverage Management concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this handbook.
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 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.
The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation by Beverage Management – Laboratory
This course will prepare you for a career in bartending and mixology by learning the rudiments behind bar management and bartending. This course deals with the bar service operation of the hotel, restaurants, lounge, speak easy bars and mobile beverage services, their history, organization, development, trends and roles in the institution. It will define the responsibilities and roles of the service provider of alcoholic as well as non-alcoholic beverages.
Challenges and Opportunities for Change in Food Marketing to Children and Youth by
The childhood obesity epidemic is an urgent public health problem. The most recent data available show that nearly 19 percent of boys and about 15 percent of girls aged 2-19 are obese, and almost a third of U.S. children and adolescents are overweight or obese (Ogden et al., 2012). The obesity epidemic will continue to take a substantial toll on the health of Americans. In the midst of this epidemic, children are exposed to an enormous amount of commercial advertising and marketing for food. In 2009, children aged 2-11 saw an average of more than 10 television food ads per day (Powell et al., 2011). Children see and hear advertising and marketing messages for food through many other channels as well, including radio, movies, billboards, and print media. Most notably, many new digital media venues and vehicles for food marketing have emerged in recent years, including Internet-based advergames, couponing on cell phones, and marketing on social networks, and much of this advertising is invisible to parents. The marketing of high-calorie, low-nutrient foods and beverages is linked to overweight and obesity. A major 2006 report from the Institute of Medicine (IOM) documents evidence that television advertising influences the food and beverage preferences, requests, and short-term consumption of children aged 2-11 (IOM, 2006). Challenges and Opportunities for Change in Food Marketing to Children and Youth also documents a body of evidence showing an association of television advertising with the adiposity of children and adolescents aged 2-18. The report notes the prevailing pattern that food and beverage products marketed to children and youth are often high in calories, fat, sugar, and sodium; are of low nutritional value; and tend to be from food groups Americans are already overconsuming. Furthermore, marketing messages that promote nutrition, healthful foods, or physical activity are scarce (IOM, 2006). To review progress and explore opportunities for action on food and beverage marketing that targets children and youth, the IOM's Standing Committee on Childhood Obesity Prevention held a workshop in Washington, DC, on November 5, 2012, titled "New Challenges and Opportunities in Food Marketing to Children and Youth."
Global wine markets, 1961 to 2009 : a statistical compendium by 
Handbook of Milk of Non-Bovine Mammals by
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Making a Green Machine by
Consider an empty bottle or can, one of the hundreds of billions of beverage containers that are discarded worldwide every year. Empty containers have been at the center of intense political controversies, technological innovation processes, and the modern environmental movement. Making a Green Machine examines the development of the Scandinavian beverage container deposit-refund system, which has the highest return rates in the world, from 1970 to present. Finn Arne Jørgensen investigates the challenges the system faced when exported internationally and explores the critical role of technological infrastructures and consumer convenience in modern recycling. His comparative framework charts the complex network of business and political actors involved in the development of the reverse vending machine (RVM) and bottle deposit legislation to better understand the different historical trajectories empty beverage containers have taken across markets, including the U.S. The RVM has served as more than a hole in the wall--it began simply as a tool for grocers who had to handle empty refillable glass bottles, but has become a green machine to redeem the empty beverage container, helping both business and consumers participate in environmental actions.
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 Practical Approach to Water Conservation for Commercial and Industrial Facilities by
Industry and commerce use vast amounts of water and in some parts of the world water is becoming a scarce commodity. We need to take more care in our future use of water, and this book is a 'best practice' manual for industrial and commercial users world-wide. It offers a practical account of the measures which can be taken to re-educate industrial and commercial users in the techniques of water saving and re-use anywhere in the world. The principles are covered in detail and supported by examples from specific industries and commercial operations. Author Mohan Seneviratne is Manager of Sydney Water's 'Every Drop Counts Business Program', which won the prestigious 2006 Stockholm Industry Water Award in recognition of how the utility is working in partnership with business, industry and government to help ensure the long-term sustainability of Sydney's water supply.
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.
Sweeteners and Sugar Alternatives in Food Technology by
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.
Wealth Doesn't Last 3 Generations by
With 175 family businesses on the Fortune 500 list, from DuPont and Motorola to IBM, there is no doubt that family-run enterprises play an important role in global economic development. Their role is no less significant in China where, in keeping with the country's rapid economic growth, family businesses are emerging in increasing numbers.Unique characteristics, such as succession, management, staffing, family affairs, strategy planning and governance structure, set family businesses apart from other business types. As a result, they face particular challenges in survival and sustainability.In this book, three modern Chinese family businesses, including food and beverage company Yeo Hiap Seng, are studied to analyze the problems that family enterprises face. Other case studies include long-standing family businesses in Europe, America and Asia, such as Ford, Kikkoman and Samsung. This book also discusses the changing characteristics of Chinese family businesses, the pitfalls that such enterprises are likely to face, and how they can overcome these pitfalls and achieve sustainable development.
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 - Lecture
Through this course, you will learn about the fundamental understanding of the catering industry as it relates to events planning. You will be having a comprehensive understand of the industry terms, planning, organizing, starting and operating a successful catering business. And apply food and service management concepts and skills in both on premise and off-premise catering. Then learn different styles of services and how to best manage the food, beverage and service aspect of an event. Perform food, beverage and service planning and preparation, function room set-up, table set-up, napkin folding, and as well as designing menus that go with the theme and service of an event.
Catering Business by
Catering continues to be an expanding industry. The author is one of our top-selling home-based business authors and is an experienced chef with extensive knowledge of the hospitality industry. Spring of 2014 is a perfect time to do a seventh revision of
Catering Management by
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.
Event Management for Dummies by
Whether you want to break into this burgeoning industry, or yousimply need to plan an event and don?t know where to start,there?s something for all would-be event planners in EventManagement For Dummies. Packed with tips, hints and checklists,it covers all aspects of planning and running an event ? frombudgeting, scheduling and promotion, to finding the location,sorting security, health and safety, and much more. Open the book and find: Planning, budgeting and strategy Guests and target audience Promoting and marketing events Location, venue and travel logistics Food, drink, entertainment and themes Security, health and safety, permissions, insurance and thelike Tips for building a career in event management
Event management for tourism, sports, business and Mice : a Philippine perspective by 
A Meeting Planner's Guide to Catered Events by
Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
On-Premise Catering by
To succeed in the field of on-premise catering today, a catering professional needs much more than just exceptional culinary talent. On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills. The most timely, complete, and authoritative guide available, On-Premise Catering is the definitive reference for professional and aspiring caterers. The book includes detailed, step-by-step information on every aspect of running a catering operation, from proposal development and pricing to setting up a function space and working with intermediaries and suppliers. This new edition has been completely revised with up-to-date coverage on event decor, menu writing, marketing via email and social media outlets, information technology, and much more. Written by two celebrated catering educators and one active professional caterer, the book combines the best of both the academic perspective and current real-world experience to provide an inside look at the field today. With sections on Marketing, Theme Parties, Meal and Beverage Functions, Function Room Selection and Setup, Production and Service Planning, Staffing, Financial Controls, and more, On-Premise Catering provides all the up-to-the-minute information catering students and professionals need to succeed in this exciting and dynamic field.
Professional Catering by
PROFESSIONAL CATERING equips readers with the knowledge and tools to start and position a competitive catering business. It addresses industry best practices and emerging trends while taking a practical approach to resources that can be used in implementing business plan. Beautifully illustrated with four-color photography, this easy-to-read resource is packed with Tips from the Trade, Ingredients for Success, standard operating procedures, checklists, forms, and hands-on applications designed to develop critical thinking skills. Comprehensive information is provided on each functional catering management task--planning, organizing, influencing, and controlling--helping readers strategically craft a long-term strategy to create a profitable catering operation. It also offers thorough coverage of the business plan, finding and keeping the right client, designing a sustainable operation, resolving conflict, social media, managing risk, understanding legal issues, adhering to FDA and OSHA guidelines, partnering with the event planner to exceed a client's needs, and much more. PROFESSIONAL CATERING is the ideal resource for managing catering profitability.
Professional Event Coordination by
A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process. Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on everything from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by "On-Site Insights" featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge. From weddings to corporate conferences and from intimate events to huge festivals, Professional Event Coordination is a versatile guide to planning events of all kinds.
Remarkable Banquet Service by
Teaching a true commitment to highest-quality service as the most important component of executing successful banquets The catering and events market is expanding rapidly, making superior service an absolute necessity for distinction and successful branding in the event planning industry. Remarkable Banquet Service provides catering and event professionals with straightforward advice on all aspects of exemplary banquet service. This resource covers everything from food and beverage service skills--such as setting up a buffet, butler service, tray service, pouring wine, and clearing tables--to managing staff and coordinating with vendors such as florists, wedding planners, and musicians. Throughout, key service points are illustrated, such as buffet setup, proper plate handling, and synchronized service techniques, as well as guidelines for handling specific events, including business luncheons, fund-raising events, bar and bat mitzvahs, weddings, and wine-tasting dinners. Step-by-step techniques are accompanied by 100 photos, 40 illustrations, and 10 reproductions of menus, taking all the guesswork out of organizing and managing remarkable--and profitable--banquets and events. Valuable as a modern reference guide and refresher for restaurant chains, hotels, and other foodservice operations that require staff to deliver consistently outstanding service
Remarkable Service by
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges-what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Professional Catering Services - Lecture
Through this course, you will learn about the fundamental understanding of the catering industry as it relates to events planning. You will be having a comprehensive understand of the industry terms, planning, organizing, starting and operating a successful catering business. And apply food and service management concepts and skills in both on premise and off-premise catering. Then learn different styles of services and how to best manage the food, beverage and service aspect of an event. Perform food, beverage and service planning and preparation, function room set-up, table set-up, napkin folding, and as well as designing menus that go with the theme and service of an event.
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.
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.
Food, Health and Identity by
By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: * the family meal * wedding cakes * nostalgia and the invention of tradition * the rise of vegetarianism * the recent BSE crisis * the `creolization' of British food eating out * creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
Shopping at Giant Foods by
From the 1930s through the 1970s, Chinese American owned supermarkets located outside of Chinatown, catering to a non-Chinese clientele, and featuring mainstream American foods and other products and services rose to prominence and phenomenal success in Northern California, only to decline as union regulations and competition from national chains made their operation unprofitable. Alfred Yee's study of this trajectory is an insider's view of a fascinating era in Asian American immigration and entrepreneurship. Drawing on oral interviews with individuals who worked in the business during its peak and decline, he presents an accessible history that illustrates how this once-thriving business fostered the social and economic integration of Chinese Americans into life in the United States. Yee demonstrates how Chinese American supermarkets were able to sell American groceries at reduced prices by using the cheap labor of family members and Chinese immigrants whose entry to the United States had been sponsored by their employers. This type of symbiotic relationship was eventually undermined by labor unions' demands that employees be covered by labor laws and fully compensated for all hours worked. Also contributing to the ultimate demise of Chinese American supermarkets were increasing costs of capitalization and operation, the dominance of national chain stores, and difficulties arising from traditional Chinese methods of business management.
Tourism Strategies and Local Responses in Southern Africa by
Tourism growth is one of the primary drivers of economic development and is a core strategy at local and national levels to improve the lives of local communities. However, tourism can bring both advantages and disadvantages to communities and not all national strategies in tourism management are applicable or suitable in private, community-based and public sectors. Tourism is used as a main instrument of nation building in many postcolonial countries such as Namibia, South Africa, Botswana and Madagascar. Using case studies from these areas, this book examines the strategic objectives for tourism growth and how nationally-set objectives such as economic growth, increased employment, poverty reduction, black economic empowerment, environmental sustainability and reduction of regional inequalities work at the grassroots level. Challenging ongoing practices and providing new innovations for tourism development applicable to other developing countries, this study will be useful for both researchers and decision makers in tourism.
Professional Catering Services - Laboratory
Through this course, you will learn about the fundamental understanding of the catering industry as it relates to events planning. You will be having a comprehensive understand of the industry terms, planning, organizing, starting and operating a successful catering business. And apply food and service management concepts and skills in both on premise and off-premise catering. Then learn different styles of services and how to best manage the food, beverage and service aspect of an event. Perform food, beverage and service planning and preparation, function room set-up, table set-up, napkin folding, and as well as designing menus that go with the theme and service of an event.
30 Step-By-Step Napkin Folds by
The art of napkin folding has soared in popularity in recent years. Beautifully folded napkins add elegance and style to even the simplest of table settings, and will always delight and amaze your guests. This book reveals the secrets of perfect napkin folding through step-bystep projects. There are more than 30 beautiful designs to choose from, including classics such as the Spreading Fan, Rolled Napkins and Water Lily, as well as a whole range of original and innovative ideas such as theSailboat, GI Cap and Elf's Boot. The instructions are easy to follow, and each sequence ends with an attractive photograph of the finished fold. The book also includes a range of superb practical table decorating projects,
including napkin rings, floral displays, and many other design ideas. It is the perfect guide for anyone wishing to create their own stunning table settings at home.
The Art of Napkin Folding by
How much better food tastes when it is thoughtfully presented at a beautiful and stylish table, and what better way to embellish your dining experience than with a chic folded napkin. There are step-by-step instructions for 20 napkin folds in a range of stylish shapes. Inspiring ideas for decorating, embroidering and monogramming are also included, as well as for making napkin rings using fresh flowers, fruit and ribbons. Ten themed occasions are featured, including all-time favorites such as Classic Elegance or Romantic Dinner, festive meals such as Christmas Cheer and Wedding Breakfast, as well as occasions such as Mother's Day Lunch or Baby Shower. For each event there is a wealth of delightful suggestions for creatively styled napkins and other finishing touches. Whether it's a relaxed family lunch or a formal wedding table, The Art of Napkin Folding is full of inspiring suggestions for beautifully styled napkins.
The Brewer's Apprentice by
Drink up and pay homage to your favorite hobby--craft brewing beer, ciders, and meads--alongside the legends, innovators, and rising stars of the beer world! In The Brewer's Apprentice, you get incomparable behind-the-scenes access to the craft brewing world, along with tutorials on everything from mastering the perfect pour to designing a world-class IPA. This illustrated handbook escorts you through the steps of the brewing process and offers a unique curriculum that supports and enhances your knowledge of brewing basics. Inside, you'll find: - 18 world-class brewers, including Vinnie Cilurzo (Russian River), Sam Calagione (Dogfish Head) and Ken Grossman (Sierra Nevada) as they share their expertise in vivid, engaging interviews - Advice on sourcing the best hops, barley, wheat, and more; farm-to-table and seasonal brewing - Strategies for setting up your homebrewing workshop to master brewing chemistry 101 - Methods for tinkering with nontraditional ingredients and extreme brews - Techniques for brewing mead, sour ales, and cider
Catering Management by
An essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. This new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development are also covered in detail. Completely updated with the latest industry practices and guidelines Covers every aspect of catering, from business management basics to food service and menu design Written by an expert with more than 35 years of experience in the business Whether you're starting a catering business or just trying to catch up with the competition, Catering Management, 4th Edition is the comprehensive reference that tells you everything you need to know.
The Complete Illustrated Book of Napkins and Napkin Folding by
Napkins add the finishing touch to every table setting. This comprehensive new book is a veritable bible of napkins and napkin folding. It offers 100 fold projects, and shows how to make a decorative feature of napkins and how to style them for themed occasions and settings. The folds are illustrated step by step with easy-to-follow instructions. There is a fold for every occasion, from children's birthdays and picnics to cocktail parties and weddings. There are also
ideas for making and decorating plain napkins. More than 50 additional projects provide decorative ways to add the finishing touch to a napkin. A comprehensive introduction includes the history of napkin usage and advice on the types of fabric to choose. Packed with over 1100 pictures, this is the ultimate book for every napkin folder.
Event management for tourism, sports, business and Mice : a Philippine perspective by 
Event Planning by
This bestselling all-in-one guide to the event planning business is back and better than ever, fully updated and revised to reflect the very latest trends and best practices in the industry. This handy, comprehensive guide includes forms, checklists, and tips for managing events, as well as examples and case studies of both successful and unsuccessful events. Judy Allen (Toronto, ON, Canada) is founder and President of Judy Allen Productions, a full-service event planning production company.
Off-Premise Catering Management by
The most complete, up-to-date guide available to starting and running an off-premise catering business For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples. New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more Throughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key concepts Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, Off-Premise Catering Management, Third Edition is the only guide you'll need.
On-Premise Catering by
Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that are essential to success in on-premise catering.
Remarkable Service by
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges-what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Remarkable Service by
Transforming service into extraordinary guest experiences--with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals
Professional Catering Services - Laboratory
Through this course, you will learn about the fundamental understanding of the catering industry as it relates to events planning. You will be having a comprehensive understand of the industry terms, planning, organizing, starting and operating a successful catering business. And apply food and service management concepts and skills in both on premise and off-premise catering. Then learn different styles of services and how to best manage the food, beverage and service aspect of an event. Perform food, beverage and service planning and preparation, function room set-up, table set-up, napkin folding, and as well as designing menus that go with the theme and service of an event.
Rennertshofen by
Aus Wikipedia. Nicht dargestellt. Auszug: Rennertshofen is a municipality in the district of Neuburg-Schrobenhausen in Bavaria in Germany. ...http://booksllc.net/?l=de
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.
Food, Health and Identity by
By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: * the family meal * wedding cakes * nostalgia and the invention of tradition * the rise of vegetarianism * the recent BSE crisis * the `creolization' of British food eating out * creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
Making a Green Machine by
Consider an empty bottle or can, one of the hundreds of billions of beverage containers that are discarded worldwide every year. Empty containers have been at the center of intense political controversies, technological innovation processes, and the modern environmental movement. Making a Green Machine examines the development of the Scandinavian beverage container deposit-refund system, which has the highest return rates in the world, from 1970 to present. Finn Arne Jørgensen investigates the challenges the system faced when exported internationally and explores the critical role of technological infrastructures and consumer convenience in modern recycling. His comparative framework charts the complex network of business and political actors involved in the development of the reverse vending machine (RVM) and bottle deposit legislation to better understand the different historical trajectories empty beverage containers have taken across markets, including the U.S. The RVM has served as more than a hole in the wall--it began simply as a tool for grocers who had to handle empty refillable glass bottles, but has become a green machine to redeem the empty beverage container, helping both business and consumers participate in environmental actions.
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
Wealth Doesn't Last 3 Generations by
With 175 family businesses on the Fortune 500 list, from DuPont and Motorola to IBM, there is no doubt that family-run enterprises play an important role in global economic development. Their role is no less significant in China where, in keeping with the country's rapid economic growth, family businesses are emerging in increasing numbers.Unique characteristics, such as succession, management, staffing, family affairs, strategy planning and governance structure, set family businesses apart from other business types. As a result, they face particular challenges in survival and sustainability.In this book, three modern Chinese family businesses, including food and beverage company Yeo Hiap Seng, are studied to analyze the problems that family enterprises face. Other case studies include long-standing family businesses in Europe, America and Asia, such as Ford, Kikkoman and Samsung. This book also discusses the changing characteristics of Chinese family businesses, the pitfalls that such enterprises are likely to face, and how they can overcome these pitfalls and achieve sustainable development.
Sustainability in the Hospitality Industry by
Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry, secondnbsp;edition, is the only book available to introduce the students to economic, environmental and social sustainable issues specifically facing the industry as well as exploring ideas, solutions, and strategies of how to manage operations in a sustainable way. Since the first edition of this book there have been many important developments in this field and this second edition has been updated in the following ways: updated content to reflect recent issues and trends including hotel energy solutionsnbsp;and green hotel design two new chapters on 'Sustainable Food' and 'Social Entrepreneurshipnbsp;and Social Value' updated international case studies throughout to explore key issues and show real life operational responses to sustainability within the hospitality industry. New case studies on growth hotel development markets, Asia and the Middle East new practical exercises throughout to apply your knowledge to real-life sustainability scenarios. This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers.
Food Safety, Market Organization, Trade and Development by
This book provides an economic perspective on the effects of food safety standards on international trade. Focusing on food safety regulation at an international level and private food safety standards, the authors use contemporary methodologies to analyze supply chain structures and organization as well as food-chain actors' strategies. They also evaluate the effects of these on both consumer health and developing countries' access to international markets. The book provides ideas, suggestions and policy recommendations for reconciling economic interests with consumer health, which will be of special interest to academics as well as to practitioners.
Shopping at Giant Foods by
From the 1930s through the 1970s, Chinese American owned supermarkets located outside of Chinatown, catering to a non-Chinese clientele, and featuring mainstream American foods and other products and services rose to prominence and phenomenal success in Northern California, only to decline as union regulations and competition from national chains made their operation unprofitable. Alfred Yee's study of this trajectory is an insider's view of a fascinating era in Asian American immigration and entrepreneurship. Drawing on oral interviews with individuals who worked in the business during its peak and decline, he presents an accessible history that illustrates how this once-thriving business fostered the social and economic integration of Chinese Americans into life in the United States. Yee demonstrates how Chinese American supermarkets were able to sell American groceries at reduced prices by using the cheap labor of family members and Chinese immigrants whose entry to the United States had been sponsored by their employers. This type of symbiotic relationship was eventually undermined by labor unions' demands that employees be covered by labor laws and fully compensated for all hours worked. Also contributing to the ultimate demise of Chinese American supermarkets were increasing costs of capitalization and operation, the dominance of national chain stores, and difficulties arising from traditional Chinese methods of business management.
In this course, you will learn various techniques on the use of correct internal controls to achieve budgets, effective purchasing, receiving, storing, issuing, production and sales control. This course includes analyzing financial data for decision making and developing critical solutions so the budgeted goals of a business enterprise may be achieved.
Accounting and Finance in the International Hospitality Industry by
"Top experts specializing in hospitality management have contributed articles to this new collection which explains recent developments in accounting and finance. The material is drawn from a combination of fieldwork and practical experience." "The managerial emphasis means that the content is fully relevant internationally and not constrained by the legal framework of different countries." "Accounting and Finance for the International Hospitality Industry provides an overview of analysis and evaluation of performance, planning methods and techniques, financial information and control, and financial management." "It also shows how operational analysis can be used as a management tool to improve performance. Techniques for predicting the financial success or failure of hotels are suggested. Research into hotel companies in the US and Europe demonstrates key performance indicators used by hotel managers and financial executives." "Accounting and Finance for the International Hospitality Industry will be an invaluable resource for final year undergraduate and postgraduate students of hospitality management. Practising accountants, managers and consultants who need to keep up to date with new developments in the industry, particularly those who are members of the British Association of Hotel Accountants, will also find it useful."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
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 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.
Controlling Restaurant and Food Service Labor Costs by
The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.
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.
Foodservice Management Fundamentals by
Foodservice Management Fundamentals delivers criticalinformation to help students learn how to position, manage, andleverage a successful foodservice operation. The compilation ofmanagement practices, tools, and techniques illustrates essentialapproaches to all segments of the foodservice industry. Theoverarching goal throughout the text is to focus onmanagement-related topics that, when addressed with creativity,strong analytical skills, capable interpersonal skills, andoperational acumen lead to a positive bottom line. Today, foodservice management requires a variety of skills andabilities, including creativity, analytical skills, interpersonalskills, and operational acumen. As foodservice industryrevenues increase, so the number of college programs featuringfoodservice-management courses in nutrition, dietetic, foodscience, and hospitality management programs has grown.
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 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.
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.
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.
In this course, you will learn various techniques on the use of correct internal controls to achieve budgets, effective purchasing, receiving, storing, issuing, production and sales control. This course includes analyzing financial data for decision making and developing critical solutions so the budgeted goals of a business enterprise may be achieved.
Strategic Cost Analysis by
Increasing business competition is compelling managers not only to develop realistic and achievable strategies but also to analyze goals in financial terms and to evaluate performance. Whether in manufacturing, service, or the non-profit sector managers need to know the key methods and techniques of cost analysis. The interaction of the organisation's activities, the influences of the external world and the responsibilities of managers need to be captured in financial terms to plan, control and make decisions. Sales managers, production managers, HR managers, amongst others, are recipients of financial information which they are expected to understand. They need to appreciate the impact of their decisions on costs, selling prices, investment decisions and profit. They must be able to analyse, communicate and act on financial information to be a valuable member of the management team. This text explains in simple language the methods and techniques of cost analysis that can be applied strategically at any level in an organization. The busy manager will find that the cost information provided will help them plan and control the activities for which they are responsible and also make strategic decisions in the most effective way. Whether you are in a manufacturing or service organisation, the book will help you to answer the four questions: What did it cost? What should it have cost? How can we improve? What is our next strategic move? No prior knowledge of accounting or statistics is required. The book defines all key terms and emphasizes the essential knowledge of analyzing cost in a strategic context.
Cost and Management Accounting by
Managers rarely get financial information the way they really need it. How can a nonfinancial manager minimize costs with the financial information he or she does get? By reading and absorbing this clear, concise new book. The Cost Management Toolbox lucidly explains how financial information -- especially information relating to costs -- is generated and reported in today's service and manufacturing organizations. Avoiding hard-to-grasp technicalities, it shows business professionals how to: -- Accurately determine how well their business is performing -- Quickly diagnose financial and operational problems -- Effectively evaluate new business propositions -- Confidently forecast future trends and project future costs -- Strategically plan and prepare a departmental budget -- Strictly analyze costs, including the rarely-discussed area of service costing.
Cost and Optimization in Government by
The careful management of costs and operations are two of the most essential elements of operating any successful organization, public or private. While the private sector is driven by profit-maximizing incentives to keep costs to a minimum, the public sector's mission and goals are guided by a different set of objectives: to provide a wide range of essential goods and services to maintain social order, improve public health, revitalize the economy, and, most importantly, to improve the quality of life for its citizens. Although the objectives are different, it is just as important for public decision makers to make the best use of available resources by keeping the cost of operation to a minimum. This book demonstrates that with a careful emphasis on cost accounting, operations management, and quality control, all organizations and governments can increase efficiency, improve performance, and prepare to weather hard times.　 This book is divided into three parts: Part I offers thorough coverage of cost fundamentals, with an emphasis on basic cost concepts, cost behavior, cost analysis, cost accounting, and cost control. Part II examines optimization in costs and operations in government including traditional or classical optimization with applications in inventory management and queuing, followed by mathematical programming and network analysis. Finally, Part III explores special topics in cost and optimization, in particular those related to games and decisions, productivity measurement, and quality control. Simple, accessible language and explanations are integrated throughout, and examples have been drawn from government so that readers can easily relate to them. Cost and Optimization in Government is required reading for practicing public managers and students of public administration in need of a clear, concise guide to maximizing public resource efficiency.
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.
Inventory Control by
This third edition, which has been fully updated and now includes improved and extended explanations, is suitable as a core textbook as well as a source book for industry practitioners. It covers traditional approaches for forecasting, lot sizing, determination of safety stocks and reorder points, KANBAN policies and Material Requirements Planning. It also includes recent advances in inventory theory, for example, new techniques for multi-echelon inventory systems and Roundy's 98 percent approximation. The book also considers methods for coordinated replenishments of different items, and various practical issues in connection with industrial implementation. Other topics covered in Inventory Control include: alternative forecasting techniques, material on different stochastic demand processes and how they can be fitted to empirical data, generalized treatment of single-echelon periodic review systems, capacity constrained lot sizing, short sections on lateral transshipments and on remanufacturing, coordination and contracts. As noted, the explanations have been improved throughout the book and the text also includes problems, with solutions in an appendix.
Cost Reduction Analysis by
Discover the tools for knowing the costs your company should cut, without impacting its ability to deliver goods and services New from Steve Bragg, this book provides the tools for determining which costs a company should cut, without impacting its ability to deliver goods and services. It explains how to use throughput analysis in order to locate bottleneck operations in a company, which in turn dictates where capital investments should (and should not) be made. Delves into process analysis, to determine where excess resources are being used in a business process Describes the total cost of ownership, showing how a single purchasing decision actually snowballs into a variety of ancillary costs Shows how to create and use a spend management system to reduce procurement costs Shows how just-in-time systems can be used to eliminate inventory costs Cost Reduction Analysis: Tools and Strategies provides examples to show how much cost can potentially be eliminated to avoid drastic action later that can imperil your corporation's direction and future.
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.
The Cost of Aggressive Sovereign Debt Policies by
This paper proposes a new empirical measure of cooperative versus conflictual crisis resolution following sovereign default and debt distress. The index of government coerciveness is presented as a proxy for excusable versus inexcusable default behaviour and used to evaluate the costs of default for the domestic private sector, in particular its access to international debt markets. Our findings indicate that unilateral, aggressive sovereign debt policies lead to a strong decline in corporate access to external finance (loans and bond issuance). We conclude that coercive government actions towards external creditors can have strong signalling effects with negative spillovers on domestic firms. "Good faith" debt renegotiations may be crucial to minimize the domestic costs of sovereign defaults.
Budgeting Basics and Beyond by
A convenient and up-to-date reference tool for today's financialand nonfinancial managers in public practice and privateindustry If the very thought of budgets pushes your sanity over thelimit, then this practical, easy-to-use guide is just what youneed. Budgeting Basics and Beyond, Fourth Edition equips youwith an all-in-one resource guaranteed to make the budgetingprocess easier, less stressful, and more effective. The new editioncovers rolling budgets (forecasts), activity-based budgeting,life-cycle budgeting. Cloud computing, Balanced Scorecard,budgeting for nonprofit organizations, business simulations forexecutive and management training, and much more! Includes several new software packages, computer-based modelsand spreadsheet applications, including Value Chain Managementsoftware, 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 widevariety of budgeting, planning, and control problems Offers financial planning and new types of financial modeling,variance analysis, Web-based budgeting, active budgetingilluminating "what-if" analyses throughout, spreadsheetapplications, break-even analysis, project analysis, and capitalbudgeting Budgeting Basics and Beyond, Fourth Edition is apractical, easy-to-use problem-solver and up-to-date reference toolfor today's financial and nonfinancial managers in public practiceand private industry.
Budgeting and Budgetary Institutions by
Budgeting and budgetary institutions play a critical role in resource allocation, government accountability, and improved fiscal and social outcomes. This volume distills lessons from practices in designing better fiscal institutions, citizen friendly budgets, and open and transparent processes of budget preparation and execution. It also highlights newer concepts of performance budgeting, accrual accounting, activity based costing, and the use of information and communication technology in budgeting. These tools of analysis are supplemented by a review of budgeting in post-conflict countries and two country case studies on the reform of budgeting systems.
Multicultural Diversity in the Workplace
This course is designed to develop your cultural competence or the ability to interact effectively with people from different cultures. The lectures and discussions will focus on awareness of one’s own cultural worldview, knowledge of other cultural practices, attitudes towards cultural differences, and cross-cultural skills.
Cross-cultural management in work organisations by 
The Cultural Intelligence Difference by
As an award-winning author and global business leader, David Livermore applies his social science and cultural intelligence (CQ) expertise to teach others how to thrive in increasingly multicultural workplaces and a globalized world. Now, in this essential book, he shows readers how to leverage the benefits of cultural intelligence for themselves--including improved decision-making, negotiation, networking, and leadership skills--to gain a crucial advantage in the crowded job market. You'll explore customized strategies for improving interactions with people from diverse cultures, new findings on the bottom-line benefits of cultural intelligence, and many examples of major organizations that use CQ to achieve success. Most people know that some basic cultural sensitivity is important. But few have developed the deep cultural intelligence needed to truly bridge the cultural gaps that exist in every workplace. The Cultural Intelligence Difference delivers a powerful tool for navigating today's work world with finesse--and success.
Culture, Transnational Education and Thinking by
The notion of thinking skills as a key component of a 21st century school education is now firmly entrenched in educational policy and curriculum frameworks in many parts of the world. However, there has been relatively little questioning of the manner in which educational globalisation has facilitated this diffusion of thinking skills, curriculum and pedagogy in a cultural context. This book will help to redress such an imbalance in its critical assessment of the cross-cultural validity of transplanting thinking skills programs from one educational system to another on an international scale. Culture, Transnational Education and Thinking provides an international comparative study of the intersection of three educational concepts: culture, education and thinking. Drawing on case studies from Malaysia, South Africa and Australia/USA for the purposes of comparative analysis, the book employs the context of an international school program in the teaching of thinking skills, Future Problem Solving Program International. The book explores the associations between Future Problem Solving educators, their cultural background, and their approaches to thinking, evaluating the relevance of transferring thinking skills programs derived in one cultural framework into another. The book also discusses the wider implications of these cross-cultural comparisons to curriculum and pedagogy within schools and higher education, with a particular emphasis on the teaching of multicultural school-based classes and cross-cultural understandings in teacher education and professional development. This book will be of relevance to academics and higher education students who have an interest in the fields of cross-cultural and intercultural understanding, comparative studies in education, and theories and practices of cognition, as well as the development of tertiary and secondary curricula and associated pedagogies that specifically acknowledge the cultural diversities of both teacher and learner.
Developing Critical Cultural Competence by
"Developing Critical Cultural Competence provides educators with the inspiration, knowledge, and tools to move from theory to action in seeking to eliminate the achievement gap."-Bess Scott, Director of Elementary EducationLincoln Public Schools, NE"As I read this book, it became clear that my long-held belief about the meaning of cultural competence needed a makeover. I am now convinced that my personal definition of diversity should embrace a much deeper appreciation of differences and transformative action."-Denise Carlson, Curriculum ConsultantHeartland Area Education Agency, Johnston, IACultural competence is key to improved student achievementThe increasingly diverse nature of today's schools and the need to increase the achievement of all students, no matter their background, requires 21st-century teachers to develop critical cultural competence. Looking at data is not enough. We have to know who our students are! This book shows you how to provide professional development that deepens teachers' cultural understanding. Developing Critical Cultural Competence helps educators translate new knowledge into action with activities that focus on the three inseparable insights required for developing teachers' critical cultural competency: Understanding themselvesUnderstanding their studentsUnderstanding their students' families and communitiesIn addition to the activities are reflection questions, group discussion questions, online extensions for facilitators, and a sample professional development plan. A companion website provides reproducible resource lists and handouts as well as examples that can serve as models for some of the activities.
Diversity and Leadership by
Although leadership theories have evolved to reflect changing social contexts, they remain silent on issues of equity, diversity, and social justice. Diversity and Leadership offers a new paradigm for examining leadership by bringing together two domains--research on leadership and research on diversity--to challenge existing notions of leadership and move toward a diverse and global view of society and its institutions. This compelling book delivers an approach to leadership that is inclusive, promotes access for diverse leaders, and addresses barriers that narrowly confine our perceptions and expectations of leaders. Redefining leadership as global and diverse, the authors impart new understanding of who our leaders are, the process of communication, exchange between leaders and their members, criteria for selecting, training, and evaluating leaders in the 21st century, and the organizational and societal contexts in which leadership is exercised. Culture and Leadership | Joseph Trimble | TEDxWWU Watch here.
The Diversity Training by
With our workforce becoming increasingly diverse, encouraging cultural and gender sensitivity and understanding in the workplace is a top priority for businesses and leaders everywhere. Tested with hundreds of participants to ensure the appropriateness and effectiveness for a variety of diversity training needs, the simple activities in this must-read guide will show employees at all levels how to cope with differences and master new skills for communicating more effectively. The Diversity Training Activity Book teaches readers how to: address work-related frustrations with coworkers of different backgrounds; manage a culturally diverse team; deal with issues of gender in the workplace; and understand differences in dress, appearance, and social customs--and how to be respectful of them. Conflict resolution in the workplace is just as important as ever--but cultural barriers present new challenges to overcoming workplace disagreements. Filled with activities, role-playing exercises, sample icebreakers, and case studies, this invaluable diversity training book will help all employees build a more collaborative, harmonious, open workplace culture.
International dimensions of organizational behavior by 
International Hospitality Management by
International Hospitality Management: concepts and cases brings together the latest developments in global hospitality operations with contemporary management principles. It develops a critical view of the management practices and the traditional theories, analysing how appropriate they are to the hospitality and tourism industries in a multicultural context. International Hospitality Management is designed to instil a greater awareness of the cultural factors influencing the strategies and performances of hospitality organization. This approach focuses on a critical analysis of the relevance and application of general management theory and practice to the hospitality industry. Consisting of eleven chapters to meet with the average semester duration, each deals with a major topic of international management, with thoroughly developed with consistent learning features throughout, including: Specified learning outcomes for each chapter International case studies including major world events and issues such as the riots in Paris, fast food lawsuits, tipping, corporate social responsibility as well as studies of international corporations such as Marriott, Hilton, Intercontinental, McDonalds, Starbucks, Disney and many more Study questions and discussion questions to consolidate learning and understanding Links to relevant websites and consolidated list of further reading at the back of the book Online resources available for lecturers and students including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion. Visit the site at http://cw.routledge.com/textbooks/9780750666756/
Leadership in a Diverse and Multicultural Environment by
Leadership in a Diverse and Multicultural Environment provides leaders with the tools necessary to effectively interact with all individuals. Although much of the research related to multiculturalism has focused on expatriates and international assignments, the book also focuses on leaders in domestic organizations, as they can benefit from developing their own multicultural awareness, knowledge, and skills. Effective leaders can shape the culture of their organization to be accepting of individuals from all races, ethnicities, religions, and genders with a minimum of misunderstandings.
Managerial Competence Within the Hospitality and Tourism Service Industries by
This book examines cross-cultural managerial competence across all managerial functions. Focusing particularly on the hospitality and tourism industry, editor Saee examines the cross-cultural implications of planning: workplace communication, recruitment/promotion, induction, training, supervision, industrial relations, management of change, customer service, financial management and marketing. Incorporating well-structured discussion, this book demonstrates an excellent balance of theory and practical application, and takes an innovative angle on the analysis of the host countries managers, undergoing culture shock. This volume will be useful to students across many disciplines including cross-cultural studies, international business and tourism.
Managing Diversity by
First Edition: Winner of the 2006 Outstanding Academic Title Award from CHOICE Magazine and the 2007 Academy of Management′s George R. Terry Book Award for "outstanding contribution to the advancement of management knowledge" Successful management of today's increasingly diverse workforce is among the most important global challenges faced by corporate leaders, human resource managers, and management consultants. In the third edition of this award-winning book, Michàlle E. Mor Barak argues that exclusion is among the most critical and pressing problems faced by today's heterogeneous workforce. Offering an original model for creating a globally inclusive workplace, coupled with engaging real-world case studies, she outlines unique strategies for unleashing the embedded potential in a multicultural and diverse global workforce. In addition, Managing Diversity, Third Edition offers original and comprehensive yet succinct coverage of the contemporary and historical foundations that have led to today's practice of managing diversity in the workplace. Using a global approach to examine key issues and explore effective solutions, Mor Barak organizes the book into three parts: part I covers the macro or large systems perspective, including demographic, legislative and social policy trends around the world; part II covers the micro/mezzo or smaller systems perspective, including the theoretical foundations for inclusion and exclusion in work groups and organizations as well as interpersonal relationships and cross-cultural communication; and, part Ill presents solutions for management and leadership vis-à-vis diversity, practical interventions, diversity paradigms, and a complete overview of the inclusive workplace model with practical examples of organizational case studies.
Understanding and Managing Diversity by
A diverse approach to understanding and managing diversity. Understanding and Managing Diversity uses applications to clarify the complexity of a diverse workforce, and explains how it can be used as an organizational asset. This text also provides readers with a wide range of expertise-from the perspective of experienced interdisciplinary instructors (business, psychology, economics, theology, law, politics, history, etc.) to practitioners (diversity trainers, corporate managers, etc.). This edition has been substantially updated to reflect the changing diversity issues in today's workplace-including 18 new and 15 revised articles/cases/exercises.
Multicultural Diversity in the Workplace
This course is designed to develop your cultural competence or the ability to interact effectively with people from different cultures. The lectures and discussions will focus on awareness of one’s own cultural worldview, knowledge of other cultural practices, attitudes towards cultural differences, and cross-cultural skills.
Handbook of Multicultural Competencies in Counseling and Psychology by
Handbook of Multicultural Competencies in Counseling and Psychology is the first book to offer the theoretical background, practical knowledge, and training strategies needed to achieve multicultural competence. Focusing on a wide range of professional settings, editors Donald . Pope-Davis, Hardin L Coleman, William Ming Liu, and Rebecca L Toporek provide a compendium of the latest research related to multicultural competency and the hands-on framework to develop specialized multicultural practices. Promoting an appreciation of cultural differences, this innovative text includes }} a review of major measures of multicultural competency }} an analysis of popular empirically supported treatments within the schema of multicultural competency }} information on multicultural competencies and accreditation }} an overview of ethical implications }} teaching strategies to achieve multicultural competency Handbook of Multicultural Competencies in Counseling and Psychology provides a comprehensive foundation for understanding and integrating multiculturalism in all areas of professional practice. Offering directions for growth and development, the editors and a distinguished group of contributors explore emerging issues within the field. An indispensable resource for psychologists, social workers, school counselors, and teachers, this Handbook is also an ideal supplementary text for students in counselling and clinical practice courses.
Intersection of Race, Class, and Gender in Multicultural Counseling by
Featuring an outstanding group of leading theorists and researchers from the fields of multicultural psychology and counselling, this book begins with chapters on how the interplay of such variables of class, gender, and race interact in the development of an individual in a pluralistic society. It then presents theories on how to integrate issues of class, gender and race into counselling theory.
Leadership in a Diverse and Multicultural Environment by
Leadership in a Diverse and Multicultural Environment provides leaders with the tools necessary to effectively interact with all individuals. Although much of the research related to multiculturalism has focused on expatriates and international assignments, the book also focuses on leaders in domestic organizations, as they can benefit from developing their own multicultural awareness, knowledge, and skills. Effective leaders can shape the culture of their organization to be accepting of individuals from all races, ethnicities, religions, and genders with a minimum of misunderstandings.
Linguistic Diversity and Teaching by
Linguistic Diversity and Teaching raises questions and provides a context for reflection regarding the complex issues surrounding new English learners in the schools. These issues exist within a highly charged political climate and involve not only language, but also culture, class, ethnicity, and the persistent inequities that characterize our educational system. The text addresses these issues through conversations among experts, practitioners, and readers that are informed by representative case studies and by a range of theoretical approaches. It is designed to engage readers in beginning to evolve their own practical theories, to help them explore and perhaps modify some basic beliefs and assumptions, and to become acquainted with other points of view. Throughout, readers are encouraged to interact with the text and to develop their own perspective on the issue of linguistic diversity and teaching. This is the fourth volume in Reflective Teaching and the Social Conditions of Schooling: A Series for Prospective and Practicing Teachers, edited by Daniel P. Liston and Kenneth M. Zeichner. It follows the same format as previous volumes in the series. *Part I includes four cases dealing with different aspects of the impacts of the changing demographics of public schools. Each case is followed by space for readers to write their own reactions and reflections, and a set of reactions to the cases written by prospective and practicing teachers, administrators, and professors. *Part II presents three public arguments representing very different views about linguistic diversity: in public schools, English should be the only language of instruction; all children should receive instruction in both their first language and English; planning for instruction should be based not on absolutes, but on what is realistically possible in particular settings. *Part III offers the authors' own interpretations of the issues raised throughout the text, outlines a number of ways in which teachers can continue to explore these topics, and includes exercises for further reflection. A glossary and annotated bibliography are provided. This text is pertinent for all prospective and practicing teachers at any stage of their training. It can be used in any undergraduate or graduate course that addresses issues of language diversity and teaching.
Managing the Organizational Melting Pot by
Some of the more troublesome and disturbing aspects of workplace diversity are illuminated in this volume - individual and institutional resistance, the effectiveness of diversity change efforts and the less visible ways in which exclusion and discrimination continue to be practised in the workplace. To help the reader understand some of these dilemmas, the contributors adopt a number of theoretical frameworks which are striking departures from traditional perspectives on diversity. These include: intergroup relations theory; critical theory; Jungian psychology; feminism; post- colonial theory; cultural history; postmodernism; realism; institutional theory; and class analysis. In addition, they examine different organizational situations in which complex predicaments of diversity surface - many of which cross race, gender, ethnic and other socially constructed boundaries.
Marketing and Multicultural Diversity by
As populations become increasingly mobile and production is globalized, countries and regions around the world are becoming multicultural in social composition. Such multicultural market environments call for new marketing concepts and methodologies as well as empirical research into the implications of multicultural diversity for marketers. These important issues are addressed in this detailed volume, which examines critical multicultural marketing issues at various geographic national, regional and global levels.
Multicultural Education by
Multicultural education is a set of strategies and materials in education, developed to assist teachers in promoting democracy while responding to the many issues created by the rapidly changing demographics of their students. Multicultural education means to ensure the highest levels of academic achievement for all students: it helps students develop a positive self-concept by providing knowledge about the histories, cultures, and contributions of diversity groups. Multicultural Education: F...
Multicultural Issues in Counseling by
This widely adopted, seminal text provides comprehensive direction from leading experts for culturally competent practice with diverse client groups in a variety of settings. Fully updated--with seven new chapters and including feedback from educators and practitioners--this book goes beyond counseling theory and offers specific information and effective techniques for work with the following client groups: American Indians African Americans Asian and Pacific Islanders Latinos/as Arab Americans Multiracial individuals and families Women and men Older adults LGBQQT clients People with disabilities Deaf children and their families Socioeconomically disadvantaged clients Military personnel *Requests for digital versions from the ACA can be found on wiley.com. *To request print copies, please visit the ACA website here. *Reproduction requests for material from books published by ACA should be directed to permissions@counseling.org.
Multicultural Social Work Practice by
A thorough exploration of diversity and social justice within the field of social work Multicultural Social Work Practice: A Competency-Based Approach to Diversity and Social Justice, 2nd Edition has been aligned with the Council on Social Work Education's 2015 Educational Policy and Standards and incorporates the National Association of Social Workers Standards of Cultural Competence. New chapters focus on theoretical perspectives of critical race theory, microaggressions and changing societal attitudes, and evidence-based practice on research-supported approaches for understanding the influence of cultural differences on the social work practice. The second edition includes an expanded discussion of religion and spirituality and addresses emerging issues affecting diverse populations, such as women in the military. Additionally, Implications for Multicultural Social Work Practice' at the end of each chapter assist you in applying the information you have learned. Multicultural Social Work Practice, 2nd Edition provides access to important guidance regarding culturally sensitive social work practice, including the sociopolitical and social justice aspects of effective work in this field. This thoroughly revised edition incorporates new content and pedagogical features, including: Theoretical frameworks for multicultural social work practice Microaggressions in social work practice Evidence-based multicultural social work practice New chapter overviews, learning objectives, and reflection questions Multicultural Social Work Practice, 2nd Edition is an integral guide for students and aspiring social workers who want to engage in diversity and difference.
Putting Diversity to Work by
Putting diversity to work in today's organization is everyone's job. More and more, organizations are seeing that true success occurs on not just one, but on three bottom lines: profit, people, and planet. This book focuses on the business case and best practices for bringing the best out of all kinds of people. It is written for people who manage people and care for the places in which people work.
Entrepreneurship, Franchising and Small Business Enterprise
You are here, and this means that at the very least, you are intrigued by one of the most used words today – Entrepreneurship. This is going to be one exciting journey and you should be prepared for it. You are obviously already aware that in this curriculum you learn by “doing”. You actually start your venture and build it as you progress through the course. Here you will start with discovering yourself and your entrepreneurial style. You will then identify a problem “worth” solving, generate ideas to solve that problem using Brainstorming, and go on to develop your Business model. The next step is to validate your Business Model and build you Minimum Viable Product (MVP). Along the way, you will also learn the ropes of Entrepreneurial Finance, the importance of effective team building, and marketing and sales techniques to reach your customers effectively.
The Business of Rural Tourism by
This text explores the business opportunities and challenges associated with the development and management of tourism in a rural environment. It examines the factors associated with the successful development of rural tourism and the significance of good practice. In addition to an overview of the business and financial factors, the book presents a range of international case studies of actual business operations in rural settings. The book covers strategic planning, marketing HRM and financial management.
Disciplined Entrepreneurship by
The essential companion to the book that revolutionized entrepreneurship Disciplined Entrepreneurship Workbook provides a practical manual for working the 24-step framework presented in Disciplined Entrepreneurship. Unlocking key lessons and breaking down the steps, this book helps you delve deeper into the framework to get your business up and running with a greater chance for success. You'll find the tools you need to sharpen your instinct, engage your creativity, work through hardship, and give the people what they want--even if they don't yet know that they want it. Real-world examples illustrate the framework in action, and case studies highlight critical points that can make or break you when your goal is on the line. Exercises and assessments help you nail down your strengths, while pointing out areas that could benefit from reinforcement--because when it comes to your business, "good enough" isn't good enough--better is always better. Disciplined Entrepreneurship transformed the way that professionals think about starting a company, and this book helps you dig into the proven framework to make your business dreams a reality. Delve deeper into the 24 steps to success Innovate, persevere, and create the product people want Internalize lessons learned from real-world entrepreneurs Test your understanding with exercises and case studies The book also includes new material on topics the author has found to be extremely useful in getting the most value out of the framework including Primary Market Research, Windows of Opportunity and Triggers. The book also introduces the Disciplined Entrepreneurship Canvas to track your progress on this journey. Starting a company is a serious undertaking, with plenty of risk and sacrifice to go around--so why not minimize the risk and make the outcome worth the sacrifice? Author Bill Aulet's 24-step framework is proven to build a successful business; the key is in how well you implement it. Disciplined Entrepreneurship Workbook helps you master the skills, tools, and mindset you need to get on your path to success.
Entrepreneurial Finance by
Entrepreneurial Finance: A Casebook provides students with a thorough understanding of entrepreneurial finance through the use of cases based on realistic situations. This case approach allows students to gain insight into the real world of entrepreneurial finance while sharpening their analytical skills. The cases are organized according to four major topics critical to a thorough understanding of entrepreneurial finance: Investment Analysis, Financing the Entrepreneurial Firm, Harvesting, and Renewal in the Entreprenurial Firm.
Entrepreneurship and Small Business Management in the Hospitality Industry by
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years. Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future. Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of ¿reflective practice¿ activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!
Entrepreneurship in the Hospitality, Tourism and Leisure Industries by
Entrepreneurship is the engine that drives any successful industry or economy. In the rapidly evolving hospitality, tourism and leisure sector worldwide this is particularly true. This new text is designed to develop a greater understanding of the process and context for entrepreneurship as well as to provide key concepts which will enable the reader to become more entrepreneurial themselves. The text unites appropriate theory with copious real world examples giving the student, manager or trainer a powerful framework for understanding every aspect of this vital business function. Rigorously developed by authors with wide teaching and industry experience it contains: *Clear learning objectives and teaching structure *Up-to-date cases throughout *The widest possible coverage of the latest research and literature *A clear focus on the dynamic hospitality, tourism and leisure sector. Entrepreneurship in the Hospitality, Tourism and Leisure Industries is an essential teaching tool and reference on all serious academic and professional courses and gives a uniquely powerful overview of the subject for students and trainees.
The Family Business in Tourism and Hospitality by
The family business is a global phenomenon, and is particularly prominent in tourism and hospitality. In many cases, the family business was developed for the purpose of facilitating personal and family goals. For example, in rural areas, farmers can use tourism as a way to generate additional income, thereby remaining in the area and retaining family property. Running a bed and breakfast establishment is a way to mix family and work. Lifestyle, locational and autonomy motives are the norm, but profit and growth-oriented entrepreneurs are also found within family businesses.This book is the first academic treatment of family business issues within the tourism and hospitality industry. It provides comprehensive assessment of ownership, management and family-related concerns across the entire business and family life cycle. Many new international case studies of real family businesses are used to illustrate key points. The book will be of significant interest to researchers and students in tourism and hospitality, small business and entrepreneurship studies, as well as to owners and potential investors in family businesses.
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.
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.
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.
Strategic Management for Tourism, Hospitality and Events by
Strategic Management for Tourism, Hospitality and Events is the must-have text for students approaching this subject for the first time. It introduces students to fundamental strategic management principles in a Tourism, Hospitality and Events context and brings theory to life by integrating a host of industry-based case studies and examples throughout. Among the new features and topics included in this edition are: Extended coverage to Hospitality and Events to reflect the increasing need and importance of a combined sector approach to strategy New international Tourism, Hospitality and Events case studies from both SME¿s and large-scale businesses are integrated throughout to show applications of strategic management theory, such as objectives, products and markets and strategic implementation. Longer combined sector case studies are also included at the end of the book for seminar work. New content on emerging strategic issues affecting the tourism ,hospitality and events industries, such as innovation, employment, culture and sustainability Web Support for tutors and students providing explanation and guidelines for instructors on how to use the textbook and case studies, additional exercises, case studies and video links for students. This book is written in an accessible and engaging style and structured logically with useful features throughout to aid students¿ learning and understanding. This book is an essential resource to Tourism, Hospitality and Events students.
Tourism SMEs, Service Quality and Destination Competitiveness by
This book focuses in on the dominant role of SMEs (small and medium-sized enterprises) in the tourism and hospitality industry. It explores their impact on consumer perceptions of a destination, drawing on examples of small hotels, guesthouses, cafes and restaurants. It also highlights the challenges faced by SMEs to promote destination business growth - with discussion of competitiveness, quality and standards. With its entity-relationship model of a destination, this edited collection of international papers fully explores the dynamics SMEs. Case studies from around the world also puts SMEs research into a global context.
Entrepreneurship, Franchising and Small Business Enterprise
You are here, and this means that at the very least, you are intrigued by one of the most used words today – Entrepreneurship. This is going to be one exciting journey and you should be prepared for it. You are obviously already aware that in this curriculum you learn by “doing”. You actually start your venture and build it as you progress through the course. Here you will start with discovering yourself and your entrepreneurial style. You will then identify a problem “worth” solving, generate ideas to solve that problem using Brainstorming, and go on to develop your Business model. The next step is to validate your Business Model and build you Minimum Viable Product (MVP). Along the way, you will also learn the ropes of Entrepreneurial Finance, the importance of effective team building, and marketing and sales techniques to reach your customers effectively.
Challenging the Legal Boundaries of Work Regulation by
Focusing on paid work that blurs traditional legal boundaries and the challenge this poses to traditional forms of labour regulation, this collection of original case studies illustrates the wide range of different forms of regulation designed to provide decent work. The original case studies cover a diversity of workers from across developed and developing countries, the formal and informal economies and public and private work spaces. Each deals with the failings of traditional labour law, and several explore the capacity of different forms of regulatory techniques, such as commercial law, corporate codes of conduct, or supply chain regulation, to protect workers.
Creating and Sustaining Competitive Advantage by
This book develops a unified framework to explain the phenomena of competitive advantage and firm value creation in dynamic environments. Through a new strategic value creation theory, it explores how a firm can measure and sustain its competitive advantage through management incentives, capital market forces, organizational culture and structure, and social complexity. It also considers how management can utilize their resources and capabilities, shadow options, product market forces, customer needs, and organizational learning as a means to differentiate them from the competition. With an innovative approach to theory and research, it will be positioned to inform both scholars and practitioners in management, business strategy, and entrepreneurship on the process of competitive and sustainable value creation.
Entrepreneurial Finance by
Featuring key topics within finance, small business management, and entrepreneurship to develop and maintain prosperous business ventures With a comprehensive and organized approach to fundamental financial theories, tools, and management techniques, Entrepreneurial Finance: Fundamentals of Financial Planning and Management for Small Business equips readers with the necessary fundamental knowledge and advanced skills to succeed in small firm and business settings. With a unique combination of topics from finance, small business management, and entrepreneurship, the book prepares readers for the challenges of today's economy. Entrepreneurial Finance: Fundamentals of Financial Planning and Management for Small Business begins with key concepts of small business management and entrepreneurship, including management tools and techniques needed to establish, run, and lead business ventures. The book then delves into how small businesses are operated, managed, and controlled. General finance skills and methods are integrated throughout, and the book also features: Numerous practical examples and scenarios that provide a real-world perspective on entrepreneurship and small business management A brief summary, list of key concepts, and ten discussion questions at the end of each chapter to prepare readers for the challenges of today's economy A practical guide to the complete life of a small business, from establishing a new venture to training and developing young entrepreneurs tasked with maintaining and developing a prosperous economy An in-depth discussion of the entire process of writing a successful business plan, including the rationale, significance, and requirements Techniques needed to solidify the free enterprise tradition, develop entrepreneurial strategies, and grow small businesses Entrepreneurial Finance: Fundamentals of Financial Planning and Management for Small Business is an ideal textbook for upper-undergraduate and first-year graduate courses in entrepreneurial finance within business, economics, management science, and public administration departments. The book is also useful for MBA-level courses as well as for business and management PhD majors as a resource in methodology. The book is also an idea reference for entrepreneurs, business managers, market analysts, and decision makers who require information about the theoretical and quantitative aspects of entrepreneurial finance.
Entrepreneurship in Technology for ASEAN by
This edited book focuses on growth and entrepreneurial development in rapidly developing countries in Asia-Pacific region. The book synthesizes the scholarly papers and ideas presented at the 3rd International Conference on Managing the Asian Century, Kuala Lumpur, Malaysia in 2015. It accounts for that fact that entrepreneurs of today are focusing more on technology and that this is happening in so-called Smart Nations. Chapters in the book elaborate on huge gains in innovation in ASEAN, China and India. Gains that are essential for national growth. Some of the issues that are covered include developments in Financial-Data Analysis, Global Healthcare, Geospatial Analysis, Lean Manufacturing, Human Resource, and Big Data and Learning Analytics.
Entrepreneurship Marketing by
Small and medium-sized enterprises (SMEs) dominate the market in terms of sheer number of organizations. Their role in the business world is difficult to overstate. Despite this, there is a high failure rate among smaller organizations, which can be explained to a significant degree by a lack of marketing understanding in this sector. Introducing the importance of marketing to entrepreneurial firms this book guides the student through the fundamentals of marketing within the SME context, providing a more value-added learning experience than your standard marketing run-through. The authors deal directly with "people issues" (i.e. everyday entrepreneurial marketing interactions) to prepare students for the "dragon's den" of entrepreneurialism. This new and lively textbook provides a fresh and unfettered approach for marketing students who require a more real-world understanding of the impact of their discipline on entrepreneurial firms. The growing student body involved with studying entrepreneurship will also benefit from the customer insight offered by this approach.
Entrepreneurship Strategy by
Entrepreneurship Strategy presents a framework for strategy in entrepreneurial organizations that incorporates new venture emergence, early growth, and reinvention and innovation in established ventures. The focus of the text is on entrepreneurial strategies that can be crafted and implemented within small and medium-sized organizations as these firms proceed through the stages of development. The unique approach of this book is its segmentation of entrepreneurship strategies across the life cycle of business growth. Most strategy texts present content that is segmented by the type or level of strategy (e.g. marketing, human resources, production strategies) rather than the changing pattern of strategic needs faced by the new venture.
Franchising Dreams by
McDonald's. Blockbuster Video. Jiffy Lube. Subway. Franchising has become an ever-present feature of the American landscape. One-third of the U.S. gross domestic product flows through franchises, and one out of every sixteen workers is employed by one. But how did franchising come to play such a dominant role in the American economy? What are the day-to-day experiences of franchisees and franchisers in the workplace? What challenges and pitfalls await them as they stake their claim to prosperity? These are just a few of the questions explored in Franchising Dreams, a documentary-like look into the frustrations and uncertainties that entrepreneurs face in their pursuit of the American dream. Peter M. Birkeland worked for three years in the front-line operations of franchise units for three companies, met with CEOs and executives, and attended countless trade shows, seminars, and expositions. All this firsthand experience gave him unprecedented access to the hopes and aspirations of franchisees. His book closely traces different franchisees and follows them as their dreams of wealth and independence buckle beneath the weight of frustrating logistics and contractual technicalities. Through extensive interviews and research, Birkeland not only discovers what makes franchisees succeed or fail, he uncovers the difficulties in running a business according to someone else's system and values. Bearing witness to a market flooded with fierce competitors and dependent on the inscrutable whims of consumers, he uncovers the numerous challenges that franchisees face in making their businesses succeed.
Management and Governance of Networks : Franchising, Cooperatives, and Strategic Alliances by 
Microfranchising by
It is increasingly clear that fifty years of international development have done little to reduce poverty in Africa. Indeed, more and more academics and practitioners are highlighting the detrimental effect of traditional development - as carried out by international agencies and NGOs - which often leads to dependency, inefficiency, waste and poor governance. Yet there is a new movement that is surging ahead in its attempt to reduce poverty and generate wealth in Africa: microfranchising. Set up by pioneering organizations such as VisionSpring and HealthStore, microfranchising is based on one of the most successful market-based models in Western economies: franchising. From McDonald's to Coca-Cola, franchising has proven itself to be an effective and replicable way of scaling up a business rapidly in the Western context. It is only recently that members of the growing body of social entrepreneurs have turned to the franchise model as one of the responses to Africa's endemic economic stagnation. And the results have been inspiring: instead of the dependency generated by traditional charity development projects, these new social capitalists have generated enterprise and self-sustainability in the most challenging environments of rural Africa. This long-needed book looks at the growth in microfranchising as a tool to generate wealth among poor communities in Africa. The book traces the evolution of the concept of microfranchising, from its foundation in Western models to its implementation in African countries today. It provides practical steps from the world's leading experts on how to set up a microfranchise, from recruiting franchisees, to building a brand and a supply chain. It gives case studies of successful microfranchises, told by the enterprises themselves. It continues with a theoretical analysis of the place of microfranchising within global social entrepreneurship. It ends with a look at the future for microfranchising, with recommendations for development. Edited by the former CEO of SolarAid, which created the Sunny Money microfranchise, the book provides a ground-breaking set of case studies and analysis of microfranchising for development. It brings together academics and practitioners to provide context, analysis and practical advice. Indeed, it provides the theory, the practical advice and the case studies to guide any entrepreneur, NGO, business or government interested in setting up their own microfranchise scheme.
The Role of Franchising on Industry Evolution by
The role of franchising on industry evolution is explored in this book both in terms of the emergence of franchising and its impact on industry structure. Examining literature and statistical information the first section provides an overview of franchising. The Role of Franchising on Industry Evolution then focuses on two core elements; the emergence or franchising and the contextual drivers prompting its adoption, and the impact of franchising on industry-level structural changes. Through two industry case studies, the author demonstrates how franchising has the ability to fundamentally transform an industry's structure from one of fragmentation to one of consolidation.
If there is any continent in the world that’s a runaway favorite by a great majority of travelers in the last ten years, it’s Europe. Proof is that more than fifty percent of visitors annually for the last decade has been hosted by the continent renowned for its ancient wonders, or arts from long bygone eras, or romantic escapes, and dazzling landscapes. A “must visit” on many travelers’ bucket list, the European continent also is a source of unique and authentic experiences for visitors. It is no wonder then that a significant majority of the Top 10 most visited countries annually are countries that are mostly to be found in the European continent.
Contemporary Issues in Cultural Heritage Tourism by
The perceived quality of a destination¿s cultural offering has long been a significant factor in determining tourist choices of destination. More recently, the need to present touristic offerings that include cultural experiences and heritage has become widely recognised, that this aspect of the tourism experience is an important differentiator of destinations, as well as being amongst the most manageable. This has also led to an increase in the management of such experiences through special exhibitions, events and festivals, as well as through ensuring more routine and controlled access to heritage sites. Reflecting the increasing application of cultural heritage as a driver for tourism and development, this book provides for the first time a cohesive volume on the subject that is theoretically rich, practically applied and empirically grounded. Written by expert scholars and practitioners in the field, the book covers a broad range of theoretical perspectives of cultural heritage tourism; regeneration, policy, stakeholders, marketing, socio-economic development, impacts, sustainability, volunteering and ICT. It takes a broad view, integrating international examples of sites, monuments as well as intangible cultural heritage, motor vehicle heritage events and modern art museums. This significant book furthers knowledge of the theory and application of tourism within the context of cultural heritage and will be of interest to students, researchers and practitioners in a range of disciplines.
Controversies in Tourism by
Tourism impacts on locations in many ways - socially, environmentally, culturally, and economically. This book examines some well established controversies in tourism and some newly emerging controversial aspects associated with tourism as an activity and a business. Controversies involving clashes between visitors and host communities, the rights and wrongs of eco-tourism, the impacts of mega-events, the legitimacy of dark tourism, and the costs and benefits of medical and wildlife tourism are assessed. This book is an interesting and thought provoking work ideal for tourism students, researchers and academics.
Focus on Festivals by
This book presents a contemporary overview of our most ubiquitous cultural phenomena - festivals. It is able to do so by taking a powerful and unique case-study focused, theoretically rigorous and pan-European approach. It comes from a hugely expert and experienced team of editors and authors drawn from across Europe and is based on the groundbreaking work of the European Festival Research Project (EFRP). The EFRP and the book are focused on understanding the causes and implications of the current growth in festivals internationally, and the implications this has across major sectors ranging from tourism to culture. The key themes the books brings out are: *The politics, programming, impacts, governance and management of festivals; *The social, cultural, political, economic and physical contexts in which festivals operate; *The potential of festivals to explore and stimulate a more risk-oriented approach to the arts; *Key conclusions, trends, forecasts and recommendations for the sector in the future. The exciting range of real world examples and the mix of practical and academic contributions provides readers with a broad perspective across agendas from economic regeneration and tourism, to education and social inclusion. An indispensable text for students in arts and festival management, events, tourism, hospitality and cultural policy and management courses. It is also essential reading for festival and events managers, public authorities and existing and potential sponsors.
Food and Wine Events in Europe by
Food and wine events have gained popularity internationally. Their importance in local economic development has grown, especially in Europe, as they are seen as a source of income for local economic systems, a way for creating new job positions and effective tools for promoting and increasing typical product awareness and demand. This book for the first time illustrates the positive and negative impacts of food and wine events from a stakeholder perspective by highlighting several critical aspects such as: (1) advantages and disadvantages of food and wine events; (2) best practice adoption for maximising benefits flowing from event creation; (3) community involvement and knowledge diffusion; (4) effectiveness in promoting local products and creating consumer awareness about products; (5) factors that promote or inhibit the success or achievements of wine and food events. Although the volume primarily focuses on events in Europe, comparisons are made to other regions in the world. Case studies are integrated throughout to illustrate the system of economic and social impacts linked to food and wine events, as well as best practices to achieve effective event management and maximize expected results. Written by leading academics, this timely and important volume will be valuable reading for all students, researchers and academics interested in Events, Tourism, Hospitality, Gastronomy and Development Studies.
The Routledge Handbook of Second Home Tourism and Mobilities by
Second homes have become an increasingly important component of both tourism and housing studies. They can directly and indirectly contribute a significant number of domestic and international visitors to destinations and may be part of longer-term retirement, lifestyle and amenity migration that can have significant economic and social effects on communities and destination development. This volume offers an overview of different disciplinary and methodological approaches to second homes while simultaneously providing a broad geographical reach. Divided into four parts exploring governance, development, community and mobile second homes, the book provides a contemporary account of the major issues in an area of growing international interest. This timely handbook covers a wide range of dimensions ¿ from planning to the role of second homes in development and the management of their impact. The international and cross-disciplinary nature of the contributions will be of interest to numerous academic fields in the social sciences, as well as urban and regional planners.
Social Tourism in Europe by
This book, the first on social tourism in English, provides a comprehensive analysis of the various systems and practices in support of disadvantaged people's enjoyment of tourism. Combining theory and practice and a truly European perspective, this book provides an interdisciplinary approach to examine the concepts and contexts underpinning social tourism that will be a key reference point for students, practitioners and researchers. Theoretical perspectives on social tourism are assessed in the context of social inequality, sustainability, family diversity, mobility and the welfare society. The case studies cover public initiatives, charities and voluntary organisations, from a range of different countries including the UK, Ireland, Belgium, Denmark and Poland, covering the diversity of systems and practices in Europe.
Sustainable Tourism in Rural Europe by
Rural Europe is a highly developed tourism region, representing advanced tourism experience and supposed modern approaches to this industry. That said, it remains highly sensitive and fragile in terms of environmental, social, economic and cultural impacts. This volume focuses on rural Europe as a fascinating example of how tourism development impacts on the communities and the environment of rural regions and offers insights into how long term sustainability could be achieved in this specific region and correspondingly in other rural parts of the world. Sustainable Tourism in Rural Europe contains contributions from leading international scholars that review and analyse the concept and practice of sustainable tourism in this region through a multidisciplinary approach that embodies the view that sustainable tourism warrants a holistic approach in terms of its impacts and development potential. Divided into three sections: Key Themes and Issues; The State and Development; The Local Community and Development, this book addresses contentious and vital issues through theory, detailed research and case studies, offering real world approaches to sustainable development, showing problems including local politics which challenge abstract models. It introduces cutting edge research dealing with contemporary developments throughout Europe and consequential lessons/implications for other rural parts of the world. This volume will be of interest to students, researchers and academics in the areas of Tourism, Geography and Environmental Studies.
Tourism, Globalization and Cultural Change by
In what ways does tourism change the host community? This book offers original insights into the broad and deep influences of tourism, and places them within the historical context of globalisation. Intensive fieldwork spanning many years on a Canary Island has produced a rich portrayal of the community, examining the changes experienced in areas including their working lives, families, identities, local culture, values, attitudes, political structure and economic base. The tourists, predominantly independent, are also examined, and their unique impact analysed. The research emphasises the indigenous experience, and makes cross-cultural comparisons, especially with island communities. It employs the methods of sociocultural anthropology and includes the multidisciplinary findings of tourism studies: in doing so it is innovative and challenges standard understandings of the influence of specific types of tourism on small communities.
Tourism, Recreation and Regional Development by
What factors contribute to tourism and recreation development? How can we characterise stakeholder rationales and organisation modes to enhance tourism resources and foster tourism and recreation services? To what extent do tourism and recreation contribute to regional development? What changes are taking place in terms of new destinations, stakeholders, policy objectives? Bringing together scholars from the fields of planning, economics, sociology, management studies and geography, this book examines cross-cutting issues in tourism and recreation with the aim of developing an extended view of leisure time. Focusing mainly on France with comparison to the experience of Northern and Southern European countries and North America, it combines a diverse range of case studies to address issues such as contrasting rural dynamics, changing public policies, sustainable development imperatives, evolving user behaviour and increasingly diverse recreation activities and stakeholder organisation. Specific topics are highlighted, such as the role of social capital or culture as factors of recreation development; resort organisation from international and experience-based perspectives; and the usefulness of the capability approach to evaluate tourism impacts on local development. Emphasising policy recommendations to help public or collective action on the issues and presenting emerging trends in the field, this book should be of interest to students, scholars and stakeholders in tourism/recreation planning and management.
Tourism Art and Souvenirs by
This book examines the relationship between art and tourism through the study of the material culture of tourism: tourist art and souvenirs. It thoroughly examines how to categorise the material culture of tourism within the discourses of contemporary art and cultural anthropology, and demonstrates that tourist art is a unique expression of place and genuine artistic style. The first investigation to consider the activity of souvenirs from both indigenous and settler tourist sites, it brings a unique addition to the existing, dated, research in the area. Working initially from Graburn¿s definition of tourist art, as the art of one culture made specifically for the consumption of another, Tourism Art and Souvenirs sheds light on important aspects of the souvenir that have not been widely discussed. The most recent research is used to consider how the souvenir is designed and consumed, consumer expectations and influence on the character of the souvenir, how the souvenir maker is consumed by the tradition of heritage and how products become successful as souvenirs. The title also investigates the language involved in the representation of place and the recording of experience through the souvenir, developing a method that expresses the descriptive data of individual souvenir artefacts graphically so the patterns of language may be analysed. Enhancing the understanding of material culture in tourism and therefore adding to future tourism development this volume will be of interest to upper level students, researchers and academics in tourism, culture, heritage and sustainability.
If there is any continent in the world that’s a runaway favorite by a great majority of travelers in the last ten years, it’s Europe. Proof is that more than fifty percent of visitors annually for the last decade has been hosted by the continent renowned for its ancient wonders, or arts from long bygone eras, or romantic escapes, and dazzling landscapes. A “must visit” on many travelers’ bucket list, the European continent also is a source of unique and authentic experiences for visitors. It is no wonder then that a significant majority of the Top 10 most visited countries annually are countries that are mostly to be found in the European continent.
Beyond Sun and Sand by
Filtered through the lens of the North American and European media, the Caribbean appears to be a series of idyllic landscapes-sanctuaries designed for sailing, diving, and basking in the sun on endless white sandy beaches. Conservation literature paints a similarly enticing portrait, describing the region as a habitat for endangered coral reefs and their denizens, parrots, butterflies, turtles, snails, and a myriad of plant species. In both versions, the image of the exotic landscape overshadows the rich island cultures that are both linguistically and politically diverse, but trapped in a global economy that offers few options for development. Popular depictions also overlook the reality that the region is fraught with environmental problems, including water and air pollution, solid waste mismanagement, destruction of ecosystems, deforestation, and the transition from agriculture to ranching. Bringing together ten essays by social scientists and activists, Beyond Sun and Sand provides the most comprehensive exploration to date of the range of environmental issues facing the region and the social movements that have developed to deal with them. The authors consider the role that global and regional political economies play in this process and provide valuable insight into Caribbean environmentalism. Many of the essays by prominent Caribbean analysts are made available for the first time in English.
Cultural Attractions and European Tourism by
Cultural tourism has been identified as one of the most important of the global tourism markets. Europe hosts a vast treasure house of cultural attractions and the level of competition between cities, regions and nations to attract cultural tourists is increasing. This book reviews the cultural tourism market in Europe, based on recent surveys. It analyses the way in which cultural attractions are produced for and used by cultural tourists and pays attention to specific types of cultural attractions including museums, art galleries, monuments and heritage attractions and the management, marketing and cultural issues surrounding them.
Defining Breton Cultures by
Efforts to preserve, display and promote Breton cultural differences in the late nineteenth and early twentieth centuries marked a significant advance in heritage tourism, and a departure from what is commonly perceived to be a French intolerance of cultural diversity within its borders. This book explores the means by which key actors - middle class associations, businesses, governmental bodies, cultural intermediaries - pursued tourist development in the region and the effect this had on Breton cultural identification. Beyond those interested in the history of French tourism, this study will also be invaluable to historians and social scientists concerned with understanding the dynamics involved in the emergence of mass tourism, its causes and consequences in particular locales in the present as well as in the past.
European Identity and Culture by
Exploring attempts by various actors - institutions, groups, individuals - to create transnational European identities, European Identity and Culture scrutinizes the cultural formations that have either reignited or emerged in often contradictory relations to the EU project, including local, regional and transnational allegiances.
Geographies of Tourism by
This volume examines and contrasts different perspectives on and approaches to the geography of tourism from across European regions and language traditions. Authors have critiqued the dominance of Anglo Saxon voices in research on tourism geographies - not just in linguistic terms - but also in relation to the framing and theorizing of space, place and tourism appearing largely based on Anglo-Saxon research contexts. This is a tendency observed across the whole spectrum of research in human geography. In an attempt to redress this imbalance, nine internationally renowned contributors from across Europe share their knowledge and experiences of research and scholarship in their respective regional contexts, plus an overview chapter is provided by C. Michael Hall, editor of the journal Tourism Geographies. This volume aims to: map out the past and present of the tourism geographies sub-discipline within - and more importantly - beyond the English language contributions learn from the historical trajectories as well as experiences of tourism geographers working in different cultural and linguistic contexts.
Hyperreality and Global Culture by
This book explores a world where the boundaries between reality and representation have become blurred, a world where LA Law is used to train lawyers. Drawing on examples from around the globe, Nick Perry presents a fascinating and entertaining analysis of both familiar objects and situations as well as the more unusual and absurd. Meals served in British pubs, motor-cycle gangs in downtown Tokyo, Australian movies, are just some examples used by the author in his engaging exploration of modern sense of the 'unreal'. Hyperrealities also engages with well known theorists of contemporary culture, from Baudrillard and Umberto Eco to Jameson and Sartre.
Media and Cultural Policy in the European Union by
The areas of media and cultural policy offer a unique prism through which to understand wider processes of European integration. Questions of European identity, citizenship and community or polity-building clearly resolve themselves as questions of the (non-)emergence of a European 'communicative space'. At the same time, as a more specific area of policy study, the role which has or may be played by the European institutions themselves in the fostering of such a 'communicative space' raises questions as to both the effectiveness and the legitimacy of their interventions. This volume in the European Studiesseries brings fresh, interdisciplinary insight into this relatively understudied area, making the case for a renewed look at the trajectory of cultural and media policies in the EU.Distinctively, the collection offers a historical and socio-political analysis of major media policies in the European Union, allowing for the contextualisation of recent developments; turns its attention to areas largely neglected by scholarly publishing, such as the press, the culture of the newsroom, and the role of media in an enlarged Europe; and addresses media and cultural policies as an interrelated part of EU construction, through questions of identity and political representation.Media and Cultural Policy in the European Unionwill be of interest to scholars and students of Cultural and Media Studies, European Studies, and European Integration, as well as appealing to broader Social Science audiences concerned with the politics and policy of cultural diversity.
Sustainable Tourism in Rural Europe by
Rural Europe is a highly developed tourism region, representing advanced tourism experience and supposed modern approaches to this industry. That said, it remains highly sensitive and fragile in terms of environmental, social, economic and cultural impacts. This volume focuses on rural Europe as a fascinating example of how tourism development impacts on the communities and the environment of rural regions and offers insights into how long term sustainability could be achieved in this specific region and correspondingly in other rural parts of the world. Sustainable Tourism in Rural Europe contains contributions from leading international scholars that review and analyse the concept and practice of sustainable tourism in this region through a multidisciplinary approach that embodies the view that sustainable tourism warrants a holistic approach in terms of its impacts and development potential. Divided into three sections: Key Themes and Issues; The State and Development; The Local Community and Development, this book addresses contentious and vital issues through theory, detailed research and case studies, offering real world approaches to sustainable development, showing problems including local politics which challenge abstract models. It introduces cutting edge research dealing with contemporary developments throughout Europe and consequential lessons/implications for other rural parts of the world. This volume will be of interest to students, researchers and academics in the areas of Tourism, Geography and Environmental Studies.
Event Management is one of the growing fields in the hospitality industry. With the rise of economic growth in South East Asia, Philippines is one of the prime countries where international events are hosted. The development of tourism in the country, increasing number of hotels, convention centers, resorts, and other venues and accommodations makes the Philippines one of the top event destinations in Asia. Thus, increasing the business of event management not only in the metro cities but also in tourist areas. Given the resources and technology that are available today, managing events has become more complex and sophisticated. You imbibe the discipline required for organizing events. You experience the actual planning, organizing, marketing and staging an actual event, putting to practice the concepts, principles and best practices of events management.
Event Impact Assessment by
Impact assessment can be highly technical and complex, requiring a broad knowledge base and diverse skills, but like evaluation, it is a process fraught with philosophical, technical and political perils. Why is it done, by whom, and how, must be carefully planned. Impacts cannot always be 'proven', so the nature of evidence becomes critical. Accordingly, a strong theoretical base is needed by all IA practitioners.Whilst economic impacts have received a great deal of attention, with sufficient material available to guide all applications, for social, cultural and environmental IA the theory and practice has lagged. In the context of Triple Bottom Line, social responsibility and sustainability approaches most of the available literature is on normative goals (such as going green, meeting sustainability standards), the nature of positive and negative impacts (a descriptive approach or based on public input), or theory about how impacts occur; very little theory development or praxis has been directed at impact assessment for these applied fields.In response to this lack of information, Event Impact Assessment is the first text to: * Develop professionalism for IA and evaluation in these applied management fields.* Position impact assessment within sustainability and responsibility paradigms.* Recommend goals, methods and measures for planning, evaluation and impact assessment pertaining to events and tourism.* Encourage the adoption of standard methods and key performance indicators in evaluation and impact assessment in order to facilitate valid comparisons, benchmarking, reliable forecasts, transparency and accountability.* Provide concepts and models that can be adapted to diverse situations.* Connect readers to the research literature through use of Research Notes and provision of additional readings.This text also works well as a companion text to Event Evaluation: Theory and methods for event management and tourism. The Events Management Theory and Methods Series examines the extent to which mainstream theory is being employed to develop event-specific theory, and to influence the very core practices of event management and event tourism. Each compact volume contains overviews of mainstream management theories and methods, examples from the events literature, case studies, and guidance on all aspects of planned-event management. They introduce the theory, show how it is being used in the events sector through a literature review, incorporate examples and case studies written by researchers and/or practitioners, and contain methods that can be used effectively in the real world. Series editor: Donald Getz.With online resource material, this mix-and-match collection is ideal for lecturers who need theoretical foundations and case studies for their classes, by students in need of reference works, by professionals wanting increased understanding alongside practical methods, and by agencies or associations that want their members and stakeholders to have access to a library of valuable resources.
Event Planning and Management by
Event Planning and Management, second edition, is an ideal resource for those seeking a step by step formula to plan and deliver a successful event. With the vital balance of professional experience behind them, the authors teach the next generation of event planners with unrivalled knowledge, ensuring an effective event process from start to finish. This book delivers practical understanding of the theory and practice needed to activate each stage of planning, from initial venue selection, budgeting and programme content, to managing stakeholders and sponsors, promotion, risk assessment, safety and post-event evaluation. Fully revised, the second edition of Event Planning and Management expands on managing events on the day, and explores the PR and experiential marketing boom for live brand experiences. Including updated real-world case studies from around the globe, it also features an invaluable toolkit of templates, planning checklists and budget sheets. Accompanied by a host of downloadable resources, this book is the ideal end to end resource for both event planning modules and certifications, plus busy marketing and PR professionals facing the new wave of live brand and customer experiences.
Event Planning in a Socially Distanced World by
COVID-19 has an impact not just on human health but also on economics at the national and global levels. The event management or event planning industry is one of the most affected industries internationally by this epidemic since it is a business where people come in large numbers to celebrate an occasion. Effective planning is an ongoing activity, and better policies should be adaptable and flexible; they require a solid foundation and a simple framework. The timing and location of an event can have a substantial impact on its overall success. This book discusses the impact of COVID-19 on event businesses and how they are dealing with it. The book also looks at how large event management has changed since COVID-19. The primary goal of this book is to investigate the nature and profile of the event business, as well as to examine contemporary industrial trends and concerns.
Event Portfolio Management by
Event Portfolio Management explores the phenomenon of the event portfolio as a policy tool for cities and destinations. Divided into two parts - 'Theory' and 'Practice' - the book critically analyses and summarises key underpinnings behind portfolio theory development and identifies key trends and issues in the event portfolio approach. It examines the processes of event portfolio development and management, leveraging, stakeholder networking and collaboration, portfolio design, risk assessment and evaluation. With a wide geographical reach, the book introduces the results of empirical research from different international case studies, including Auckland, Wellington and Dunedin in New Zealand, Canberra and Melbourne in Australia, and Manchester and Edinburgh in the UK. The Event Management Theory and Methods Series examines the extent to which mainstream theory is employed to develop event-specific theory, and to influence the very core practices of event management and event tourism. Each compact volume contains overviews of mainstream management theories and methods, examples from the events literature, case studies, and guidance on all aspects of planned-event management. The series introduces the theory, shows how it is being used in the events sector through a literature review, incorporates examples and case studies written by researchers and/or practitioners, and contains methods that can be used effectively in the real world.Series editor: Donald Getz PhD., Professor Emeritus, University of Calgary, Canada.This is an indispensable specialist text for events students, scholars and practitioners. With additional online resource material, the book is ideal for lecturers who teach event tourism and need theoretical foundations and case studies for their classes. It is a valuable source of reference for students undertaking events and tourism programmes. For destination managers and other industry professionals, the book provides a theoretical and practical guide to developing successful and sustainable portfolios of events. Vladimir Antchak, PhD., is Senior Lecturer in Applied Management at the University of Derby, UK. Vassilios Ziakas, PhD., is Associate Professor in Sport Management at Plymouth Marjon University, UK.Donald Getz, PhD., is Professor Emeritus at the University of Calgary, Canada and Visiting Professor at the University of Derby, UK.
Events Management by
Contemporary events management is a diverse and challenging field. This introductory textbook fully explores the multidisciplinary nature of events management and provides the student with all the practical skills and professional knowledge they need in order to succeed in the events industry. It introduces every core functional area of events management, such as marketing, finance, project management, strategy, operations, event design and human resources, in a vast array of different event settings from sport to political events. This new edition has been updated to include: ¿ New and updated content on developments in technology, risk management and event volunteering. ¿ New and updated case studies that include emerging economies. ¿ New industry voices by international practitioners. Every topic is brought to life through vivid case studies, personal biographies and examples of best practice from the real world of events management. Written by a team of authors with many years¿ experience of working in the events industry, Events Management: An Introduction is the essential course text for any events management programme.
Events Places and Societies by
Events can be synonymous with a particular place, helping shape and promote a location. Given the rise of the global events industry, this book uncovers how events impact upon places and societies, looking at a range of different events and geographical scales. Geographers are concerned with how notions of space and place impact people, communities and identity, and events have played a central role in how places are perceived, consumed and even contested. This book will discuss international event cases to frame knowledge around the increased demands, pressures and complexities that globalisation, transnationalism, regeneration and competitiveness has put on events, places and societies. Integrating discussions of theory and practice, this book will explore the range of conceptual perspectives linked to how geographers and sociologists understand events and the role events play in contemporary times. This involves recognizing histories and planning strategies, the purpose of bidding for an event or the local meanings that have emerged and changed in the place. This helps us analyse how events have the potential to redefine place identities. This international edited collection will appeal to academics across disciplines such as geography, planning and sociology, as well as students on events management and events studies courses. nd planning strategies, the purpose of bidding for an event or the local meanings that have emerged and changed in the place. This helps us analyse how events have the potential to redefine place identities. This international edited collection will appeal to academics across disciplines such as geography, planning and sociology, as well as students on events management and events studies courses.
Event Stakeholders by
This new text and reference focuses on stakeholder theory applied to event management and goes beyond traditional approaches by treating event management as an applied field. The book goes further than the economic impacts of events, and looks with a new perspective at issues such as-* The relationships between stakeholders and the consequences that such relationships create* An approach strongly rooted in management and the commonly-recognized management functions of planning, organizing, staffing, directing and controlling* Introducing throughout the relevant theory and showing how theory is being used in the events sectorThe book uses a wide range of relevant examples and case studies that will be relatable to the real world. Online resources will also be included, such as annotated bibliographies, lists of further readings and periodicals, and relevant websites. It will be an essential introduction for all events students and practitionersThe Events Management Theory and Methods Series examines the extent to which mainstream theory is being employed to develop event-specific theory, and to influence the very core practices of event management and event tourism. Each compact volume contains overviews of mainstream management theories and methods, examples from the events literature, case studies, and guidance on all aspects of planned-event management. They introduce the theory, show how it is being used in the events sector through a literature review, incorporate examples and case studies written by researchers and/or practitioners, and contain methods that can be used effectively in the real world. Series editor: Donald Getz.With online resource material, this mix-and-match collection is ideal for lecturers who need theoretical foundations and case studies for their classes, by students in need of reference works, by professionals wanting increased understanding alongside practical methods, and by agencies or associations that want their members and stakeholders to have access to a library of valuable resources.
Event Venue Management by
This is a book for aspiring event managers, providing both a theoretical and a practical guide to selecting and working with venues as part of the event planning process. The book explores the different types of venues available to event managers, from unique venues such as historical buildings and theatres to sporting and academic venues, analysing the specific characteristics, benefits and drawbacks that distinguish them. It also illustrates how venues function and are managed, incorporating key aspects of venue management including staffing, marketing, legislation, production, scheduling and administration. Sustainability, ethics and technology are also integrated throughout, along with a vast range of industry examples of different venue types and events from around the world. Comprehensive and accessible, Working with Venues for Events offers students an essential understanding of how event managers can successfully negotiate, work with and plan for a successful event in a variety of venue settings. This is an invaluable resource for anyone with an interest in events management.
Green Events and Green Tourism by
As the appetite for leisure travel and events continues to grow at an exponential rate, the impact on the environment and local communities is becoming an increasing concern, not least by the users of the services. Green approaches to tourism and events are growing in popularity and present an opportunity to both identify solutions to significant environmental and societal problems and new approaches to business. Green Events and Green Tourismlooks at key frameworks, guidelines, principles and benchmarks that support the application of sustainability in practice. The five sections of the book cover themes of governance, accreditation, certification, innovation, priorities, trends, ambitions and consumer behaviour, and the chapters include examples of best practice in the organisation of music and arts festivals, special interest tourism, the green management of outdoor sites and the management of sports events. Readers will benefit from insightful case studies from around the globe.
Marketing Research for the Tourism, Hospitality and Events Industries by
This is a user-friendly textbook that covers qualitative, quantitative and social media methods, providing tourism, hospitality and events students and course leaders with an accessible guide for learning and teaching marketing research. The book contains essential information on how to conduct research on visitor trends, experiences, preferences and lifestyles, shedding light on customer preferences, product changes, promotional efforts and pricing differences to ensure the destination is successful. It offers guidance on how to write, conduct and analyze the results of surveys, or use qualitative methods such as focus groups, interviews, projective techniques and observation. It also illustrates how social media can be used as a new means to determine visitor preferences by analyzing online data and conversations. Other content includes suggestions and examples on turning research data into actionable recommendations as well as advice on writing and presenting the final report. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience.
Routledge Handbook of Festivals by
In recent times, festivals around the world have grown in number due to the increased recognition of their importance for tourism, branding and economic development. Festivals hold multifaceted roles in society and can be staged to bring positive economic impact, for the competitive advantage they lend a destination or to address social objectives. Studies on festivals have appeared in a wide range of disciplines, and consequently, much of the research available is highly fragmented. This handbook brings this knowledge together in one volume, offering a comprehensive evaluation of the most current research, debates and controversies surrounding festivals. It is divided into nine sections that cover a wide range of theories, concepts and contexts, such as sustainability, festival marketing and management, the strategic use of festivals and their future. Featuring a variety of disciplinary, cultural and national perspectives from an international team of authors, this book will be an invaluable resource for students and researchers of event management and will be of interest to scholars in the fields of anthropology, sociology, geography, marketing, management, psychology and economics.
Running Events by
This is the first book to critically examine the relationship between running events in local, national, and international welfare policy, their marketing and management, and the resulting social impacts. Drawing on original empirical research, the book presents a series of illustrative case studies, with each chapter containing take-home messages for sport and events managers looking to improve their professional practice. Developing a new theoretical perspective on running events, the book presents data from around the world, including five European countries, the US and China. It covers different types of events, from big city marathons to community park runs, and new types of events such as path and trail runs, night runs, ultra runs, xtreme runs and obstacle run, presenting a typology of running events that will help shape future analysis of this rapidly growing sector. The book also examines the market for running events, runners' socio-demographic profiles, the main management and marketing approaches and techniques used by organisers, and the socio-economic impacts of running events, such as the effect on people's attitudes and behaviours, organisational planning, city promotion and social interactions. Running events are central to sport at all levels, from grassroots to professional, so this book is essential reading for any student, researcher or practitioner working in sport management, sport development, sport policy, the sociology of sport, or event studies.
Event Management is one of the growing fields in the hospitality industry. With the rise of economic growth in South East Asia, Philippines is one of the prime countries where international events are hosted. The development of tourism in the country, increasing number of hotels, convention centers, resorts, and other venues and accommodations makes the Philippines one of the top event destinations in Asia. Thus, increasing the business of event management not only in the metro cities but also in tourist areas. Given the resources and technology that are available today, managing events has become more complex and sophisticated. You imbibe the discipline required for organizing events. You experience the actual planning, organizing, marketing and staging an actual event, putting to practice the concepts, principles and best practices of events management.
Crisis Management in Tourism by
The second edition of The Definitive Personal Assistant and Secretarial Handbook is the ultimate guidebook and "friend" for all management assistants, PAs, EAs, secretaries and office managers. Written by best-selling author and former UK Times Creme/DHL PA of the Year, Sue France, this book places special emphasis on professional development, providing help and advice on the skills necessary for career progression. Chapters deal with: -Relationship management -Communication, listening and questioning skills -Confidence, self-belief and goal setting -The secrets of body language -Coping with pressure and stress -Dealing with difficult people and managing conflict -Time management and personal organization -Presentation skills -Networking -Minute-taking Now including a comprehensive checklist for managing events, as well as minute-taking templates and examples, there is also a chapter on how to take advantage of social networking. With free downloadable online resources to aid the day-to-day running of an office, this comprehensive and accessible guide is the ultimate desk companion to grow as a professional PA or office manager. With free downloadable online resources to aid the day-to-day running of an office, this comprehensive and accessible guide is the ultimate desk companion to grow as a professional PA or office manager.
Event Policy by
As the event management field expands, there has been an emergence of a distinctive 'events' policy field of study and a need for more advanced texts that look at this subject with a multidisciplinary research and theoretical orientation. Events Policy: From Theory to Strategy is the first text to embrace this new direction in the field of events management. Its main aim is to locate the phenomena of events (and festivity) within a theoretical and strategic framework and, in doing so, demonstrate the links between the development of events in policy-making and the theoretical exploration of the role of events as policy. Building on a strong coherent framework, the book explores the conceptual terrain in which events and festivities are located, evaluates the range of theoretical perspectives pertinent to the study of events policy, appraises the socio-economic and socio-cultural implications of event-led policies internationally and draws together the main theoretical and event policy issues for the future. It utilizes a good range of international cases, from Dubai, Singapore, New Orleans and Glasgow, to help demonstrate the relationships between theory and strategy, and includes useful features to help students understand the subject and deepen their knowledge of the events policy terrain. This groundbreaking volume will be essential reading for students, researchers and academics of events and other related disciplines.
Event Tourism and Cultural Tourism by
Event and cultural tourism as a social practice is a widespread phenomenon of global socio-economic importance. The purpose of the book is to bring together current thinking on contemporary issues relating to the management and marketing of cultural events and attractions. The contributions to the book provide interesting perspectives on a number of topics including innovation in festivals, destination and event image, cultural events and national identity, religious festival experiences, effective management and marketing of events. The book is divided into two broad themes: event tourism and cultural tourism. The Cultural Tourism theme covers issues such as: socio-cultural and environmental impacts of tourism development; tourist experiences, motivations and behavior; development of cultural tourism; hosts and guests; Community participation; living heritage; and destination image and branding. The Event Tourism theme covers issues such as economic, socio-cultural and environmental impacts; tourist experiences, motivations and behavior; development of event tourism; event management and sponsorship; destination image and branding; and planning and marketing hallmark events. The book is in response to the increasing demand for empirically-based case studies on event and cultural tourism and will appeal to both academics and practitioners. Case studies are also ideal as teaching material for both undergraduate and postgraduate programmes internationally. This book is a special double issue of the Journal of Hospitality Marketing and Management.
Food and Beverage Service Systems - Lecture
This course opens your eyes on the wonderful world of food and beverage service. This includes development of organizational chart, mis-en-place, hygiene & sanitation, waiter skills, sequence of service and hotel outlets & restaurant exposure. The course prepares to develop the professional knowledge and skills required in a licensed food and restaurant operation including various food and beverage service techniques and effective customer service skills and attitudes that is on par with industry standard.
100 Practical Ways to Improve Customer Experience by
FINALIST: Business Book Awards 2019 - Sales and Marketing Category Virtually all consumer-facing businesses talk about putting the customer first, but in reality, few deliver on this as effectively as they could. 100 Practical Ways to Improve Customer Experience walks readers through a wealth of practical tips, tools, guidelines and frameworks, for implementing customer-focused marketing strategies at every step of the customer journey. By ensuring that the customer remains the key focus, companies can identify areas in need of improvement and implement relevant steps throughout the value chain to transform their business. A unique blend of strategy and best practice, 100 Practical Ways to Improve Customer Experience has a particular focus on multi-channel industries such as retail, FMCG, travel, financial services, leisure, food and beverage, and automotive. These industries are all facing major disruption from trendsetting brands such as Uber, AirBnB and Amazon, and as such, now face more pressure than ever to adopt new practices and remain relevant in a continually competitive marketplace. Featuring case studies packed full of practical examples, this book is a unique and valuable resource for both senior industry professionals looking to transform their business and MBA students. Online resources include a best practice checklist to optimize mobile apps.
Food and Beverage Cost Control by
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly style, this text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key terms and concepts.
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 by
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. Perfectly supports units of competency from the SIT13 Training Package.
Food and beverage service for levels 1 and 2 by 
Food and beverage service for the Level 2 technical certificate by 
Management of Food and Beverage Operations by Managing Service in Food and Beverage Operations by Planning and control for food and beverage operations by 
Principles of Food Sanitation by
In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Professional Waiter and Waitress Training Manual with 101 SOP by
[ Recommended: Download Ebook Version (PDF) of this book fromhere: http://www.hospitality-school.com/training-manuals/waiter-waitress ] Professional Waiter & Waitress Training Manual with 101 SOP, 1st edition is a self-study practical food & beverage training guide for all Food and Beverage professionals, either who are working in the hotel or restaurant industry or novice ones who want to learn the basic skills of professional restaurant service to accomplish a fast track, lavish career in hospitality industry.hospitality-school.com ,world's most popular free hotel & restaurant management training blog combines 101 most useful industry standard restaurant service standard operating procedures (SOP) in this manual that will help you to learn all the basic F& B Service skills, step by step.This training manual will enable readers to develop basic service skills that will be required to handle guests at different situations and at the same time enlighten you with high quality service skills that will ensure better service, tips and repeat business.Professional Waiter & Waitress Training Manual with 101 SOP, 1st edition is a great learning tool for novice hospitality students and also a useful reference material for expert hoteliers. This manual will be a helpful practical resource for both - those working at 5 start hotel or those at small restaurant.We have made this manual concise and to the point so that you don't need to read boring texts. This book will solve most the fears that a waiter or waitress has to face every day. Bonus Training Materials: Read 220+ Free Hotel & Restaurant Management Training Tutorials from Here: http://www.hospitality-school.com/free-hotel-management-training/
Food and Beverage Service Systems - Lecture
This course opens your eyes on the wonderful world of food and beverage service. This includes development of organizational chart, mis-en-place, hygiene & sanitation, waiter skills, sequence of service and hotel outlets & restaurant exposure. The course prepares to develop the professional knowledge and skills required in a licensed food and restaurant operation including various food and beverage service techniques and effective customer service skills and attitudes that is on par with industry standard.
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
Food and Beverage Stability and Shelf Life by
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Food Safety, Market Organization, Trade and Development by
This book provides an economic perspective on the effects of food safety standards on international trade. Focusing on food safety regulation at an international level and private food safety standards, the authors use contemporary methodologies to analyze supply chain structures and organization as well as food-chain actors' strategies. They also evaluate the effects of these on both consumer health and developing countries' access to international markets. The book provides ideas, suggestions and policy recommendations for reconciling economic interests with consumer health, which will be of special interest to academics as well as to practitioners.
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
Ideas and applications toward sample preparation for food and beverage analysis by 
Nanotechnology in the Food, Beverage and Nutraceutical Industries by
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
Nutraceutical and Functional Food Processing Technology 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
Sweeteners and Sugar Alternatives in Food Technology by
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.
Food and Beverage Service Systems - Laboratory
This course will open your eyes to the wonderful world of food and beverage service. This course provides you with practical and hands-on training adopted in Food Service System lecture and the immersion component. Instruction is focus on demonstration and return demonstrations on specific skills such as napkin folding, table skirting, table set-up, sequence of service and synchronized service skills required in a licensed food and restaurant operation that is on par with industry standard.
30 Step-By-Step Napkin Folds by
The art of napkin folding has soared in popularity in recent years. Beautifully folded napkins add elegance and style to even the simplest of table settings, and will always delight and amaze your guests. This book reveals the secrets of perfect napkin folding through step-bystep projects. There are more than 30 beautiful designs to choose from, including classics such as the Spreading Fan, Rolled Napkins and Water Lily, as well as a whole range of original and innovative ideas such as theSailboat, GI Cap and Elf's Boot. The instructions are easy to follow, and each sequence ends with an attractive photograph of the finished fold. The book also includes a range of superb practical table decorating projects,
including napkin rings, floral displays, and many other design ideas. It is the perfect guide for anyone wishing to create their own stunning table settings at home.
The Art of Napkin Folding by
How much better food tastes when it is thoughtfully presented at a beautiful and stylish table, and what better way to embellish your dining experience than with a chic folded napkin. There are step-by-step instructions for 20 napkin folds in a range of stylish shapes. Inspiring ideas for decorating, embroidering and monogramming are also included, as well as for making napkin rings using fresh flowers, fruit and ribbons. Ten themed occasions are featured, including all-time favorites such as Classic Elegance or Romantic Dinner, festive meals such as Christmas Cheer and Wedding Breakfast, as well as occasions such as Mother's Day Lunch or Baby Shower. For each event there is a wealth of delightful suggestions for creatively styled napkins and other finishing touches. Whether it's a relaxed family lunch or a formal wedding table, The Art of Napkin Folding is full of inspiring suggestions for beautifully styled napkins.
The Complete Illustrated Book of Napkins and Napkin Folding by
Napkins add the finishing touch to every table setting. This comprehensive new book is a veritable bible of napkins and napkin folding. It offers 100 fold projects, and shows how to make a decorative feature of napkins and how to style them for themed occasions and settings. The folds are illustrated step by step with easy-to-follow instructions. There is a fold for every occasion, from children's birthdays and picnics to cocktail parties and weddings. There are also
ideas for making and decorating plain napkins. More than 50 additional projects provide decorative ways to add the finishing touch to a napkin. A comprehensive introduction includes the history of napkin usage and advice on the types of fabric to choose. Packed with over 1100 pictures, this is the ultimate book for every napkin folder.
Cooking for Fifty by
A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.
The Encyclopedia of Restaurant Forms by
Book & CD-ROM. If you are in the process of starting a new restaurant or are managing an existing food service operation, this is the one book you need to do it right. Always wanted a personal assistant at your disposal? Now you will have one, in book form! Designed to save the food service manager both time and money, you will not know how you got along before without it. For the new and veteran food service operators alike, this book is essentially a unique "survival kit" packed with tested advice, practical guidelines and ready-to-use materials for all aspects of your job. The book and companion CD-ROM focuses on the issues, situations and tasks that you face daily in your management role as leader, manager, arbitrator, evaluator, chairperson, disciplinarian and more; from working with difficult customers and employees to ensuring the profitability of your operation. Included in the book are hundreds of easy-to-implement tools, forms, checklists, posters, templates and training aids to help you get your operation organised, and easier to manage while building the bottom line! The material may be used as is or readily adapted for any food service application. For example, you will find a practical form to use when interviewing employees, a template for developing an employee schedule and checklists for examining the food service operation and preparing a budget. Expertly organised, this unique book takes you step by step through each department of a restaurant, caterer, hotel and non-commercial operations. Among the topics covered are management principles of planning, organising, co-ordinating, staffing, directing, controlling and evaluation; product purchasing, receiving, storing and issuing, preparation and service; employment and personnel practices; and management of equipment and money. This manual will arm you with the right information to help you do your job. Keep it on your desk for continual reference. The many valuable forms contained in this work may be easily printed out and customised from the companion CD-ROM. There are over 488 ready-to-use business forms, checklists, training aids, contracts and agreements!
Food and Beverage Service by
The structure of the book follows a logical progression, from underpinning knowledge of the operational service areas and equipment, menus and beverages, through to interpersonal and technical service skills and key supervisory aspects.
Food and beverage service : a training manual by 
Food and Beverage Service Training Manual with 225 SOP by
Recommended: Download Ebook Version (PDF) of this book fromhere http://www.hospitality-school.com/training-manuals/f-b-service-training-manual/ This "Food & Beverage Service Training Manual with 101 SOP" will be a great learning tool for both novice and professional hoteliers. This is an ultimate practical training guide for millions of waiters and waitresses and all other food service professionals all round the world. If you are working as a service staff in any hotel or restaurant or motel or resort or in any other hospitality establishments or have plan to build up your career in service industry then you should grab this manual as fast as possible. Lets have a look why this Food & Beverage Service training manual is really an unique one: A concise but complete and to the point Food & Beverage Service Training Manual. Here you will get 225 restaurant service standard operating procedures. Not a boring Text Book type. It is one of the most practical F & B Service Training Manual ever. Highly Recommended Training Guide for novice hoteliers and hospitality students. Must have reference guide for experienced food & beverage service professionals. Written in easy plain English. No mentor needed. Best guide for self-study. Bonus Training Materials: Read 220+ Free Hotel & Restaurant Management Training Tutorials from Here: http://www.hospitality-school.com/free-hotel-management-training/
Food Science and the Culinary Arts by
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.
The Restaurant Manager's Handbook by
Shows how to set up, operate, and manage a financially successful food-service operation. This book cover the process of a restaurant start-up and ongoing management, pointing out methods to increase chances of success, and showing how to avoid the many common mistakes that can doom a start-up.
Food and Beverage Service Systems - Laboratory
This course will open your eyes to the wonderful world of food and beverage service. This course provides you with practical and hands-on training adopted in Food Service System lecture and the immersion component. Instruction is focus on demonstration and return demonstrations on specific skills such as napkin folding, table skirting, table set-up, sequence of service and synchronized service skills required in a licensed food and restaurant operation that is on par with industry standard.
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.
Food Chains by
In recent years, the integrity of food production and distribution has become an issue of wide social concern. The media frequently report on cases of food contamination as well as on the risks of hormones and cloning. Journalists, documentary filmmakers, and activists have had their say, but until now a survey of the latest research on the history of the modern food-provisioning system--the network that connects farms and fields to supermarkets and the dining table--has been unavailable. In Food Chains, Warren Belasco and Roger Horowitz present a collection of fascinating case studies that reveal the historical underpinnings and institutional arrangements that compose this system. The dozen essays in Food Chains range widely in subject, from the pig, poultry, and seafood industries to the origins of the shopping cart. The book examines what it took to put ice in nineteenth-century refrigerators, why Soviet citizens could buy ice cream whenever they wanted, what made Mexican food popular in France, and why Americans turned to commercial pet food in place of table scraps for their dogs and cats. Food Chains goes behind the grocery shelves, explaining why Americans in the early twentieth century preferred to buy bread rather than make it and how Southerners learned to like self-serve shopping. Taken together, these essays demonstrate the value of a historical perspective on the modern food-provisioning system.
Food and Beverage Stability and Shelf Life by
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Sweeteners and Sugar Alternatives in Food Technology by
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.
Food Allergy and Intolerance by
The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media. Bringing together contributions from leading experts in food allergy, this book covers the latest developments in the field of food allergy and intolerance, including the major allergens nuts, milk, soya, seafood, and sesame, and foods to which intolerance is common - gluten, lactose and food additives. Technical aspects of allergens are covered, including the effect of cooking on allergenicity of proteins, the assessment of novel foods for allergenicity, development of a dipstick assay for allergens, and the food industry perspective on food allergy and intolerance. Consumers' first-hand experience of food allergy and intolerance are included, as well as the latest thinking behind sensitisation to allergens, both in utero and postnatally. All nutritionists, dietitians and health professionals interested in or dealing with those with food allergy should have a copy of this book, as well as universities and medical schools. Professionals in the food industry, to whom food allergy is an important factor in all aspects of food manufacture, from product development and food labelling to good manufacturing practice, should not be without access to this book. This book is published in association with Leatherhead Food International.
Food Safety, Market Organization, Trade and Development by
This book provides an economic perspective on the effects of food safety standards on international trade. Focusing on food safety regulation at an international level and private food safety standards, the authors use contemporary methodologies to analyze supply chain structures and organization as well as food-chain actors' strategies. They also evaluate the effects of these on both consumer health and developing countries' access to international markets. The book provides ideas, suggestions and policy recommendations for reconciling economic interests with consumer health, which will be of special interest to academics as well as to practitioners.
Ideas and applications toward sample preparation for food and beverage analysis 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
Sustainable Development Approaches in the Food and Beverage Industry by
The purpose of this study is to demonstrate the necessity and implementation of sustainable development in business. Thereby, the study focuses on the food and beverage industry, and uses the examples of Nestl(r) SA and Kraft Foods Inc.First, the literature review builds the theoretical framework of sustainable development. On the basis of secondary data, the drivers for sustainability, the triple bottom line approach, the shareholder theory, the stakeholder theory, and the stakeholder groups are examined. The case study methodology that relies on public company resources is used to analyse, evaluate, and compare the specific industry drivers for sustainability, and the companies'' approaches of sustainable development. To conclude the study, the author draws his conclusions out of the analysis.aAuszug aus dem TextText Sample: Chapter 3.5.3, Employees: Employees are the central component in the process of value creation and are denoted as the human capital of a company. For business success good-quality staff is essential (Hopkins 2004). Especially knowledge intensive and service-based industries are reliant on the commitment and contribution of employees (Simmons 2008). Thereto, Hopkins correctly mentions that human capital is not always well maintained like tangible capital whereas it is very bit as important as physical capital (2004). It is questionable, to maintain this circumstance because a few arguments suggest a consideration of employee claims. First, the attraction of highly skilled employees is described as an increasingly major challenge for companies and often paraphrased as the war for talent (Tansley, 2008). Second, retaining employees is required in order to decrease employee turnover and increase returns on personnel investment. Third, enabling employees to achieve their best performance is essential for success.Sustainable development approaches these considerations and addresses employees'' concerns about working climate, economic security, health and safety in the workplace, labour condition, compensation, and personal development (Schaltegger et al. 2003). Improvements in social and environmental labour conditions, compensations, career development, flexible work practises, training, profit sharing, incentives schemes, and employee participation are potential measures to take employees as stakeholder into account (Hopkins 2004). Additionally, introducing sustainability in business produces a feeling of doing good and contributing something to others that creates a strong motivational effect on employees and acts as a multiplier across the entire organisation (Andersen 2004). Attracting, retaining, and developing employees are powerfully supported by sustainable development and becomes increasingly important as a competitive advantage (PricewaterhouseCoopers 2007). Several researches show that a companyOCys financial performance and productivity is linked to the companyOCys ability to attract and retain employees (Galbreath 2010, Hopkins 2004). These are results of the diminished employee turnover and higher returns on personnel. Additionally, Bae et al. Reveal that employee treatment is an important determinant of the company''s capital structure (2011). Employee-friendly companies have a lower degree of leverage (Bae et al. 2011). Altogether, it is obvious that employees not only play a central role in the process of value creation but also are essential for the success of sustainable development in business. The food and beverage industry is not necessarily as attractive as other industries and requires a wide range of qualifications from farmer through to food scientist, and thus are required to attract, retain, and develop employees successfully.3.5.4, Suppliers: In many business cases companies are embedded in networks of suppliers which are often the real producers of goods and services behind the companies and brands. It is the result of gaining cost reductions and strategic flexibility by out-sour
The course will introduce you to the French language and will cover the basic foundations in preparation for the succeeding levels in French. This introductory course will also give a glimpse of the French culture particularly in the manner they present themselves and the peculiarities on the way they exchange information.
Essential French Grammar by
Essential French Grammar is a student-friendly French grammar designed to give learners a firm foundation on which to build a real understanding of both spoken and written French. Clear explanations of grammar are supported by contemporary examples, lively cartoon drawings and a variety of exercises. Key features of each chapter: each grammar point explained initially with reference to English parallels between English and French provided where relevant 'Key points' box and tables that summarise grammar concepts real-life language examples in French, with English translations a variety of exercises to reinforce learning a contemporary primary source or literary extract to illustrate grammar in context.¿ A glossary of grammatical terms in French and English, useful verb tables, and a key to the exercises are also provided, making this an ideal resource for both independent and class-based learners. Essential French Grammar is an innovative reference grammar and workbook for intermediate and advanced undergraduate students of French. (CEFR levels A2 to B2, ACTFL Novice High to Intermediate High)
French by
Lonely Planet: The world's leading travel guide publisher Many visitors to France get around without speaking a word of French, but just a few phrases go a long way in making friends, inviting service with a smile, and ensuring a rich and rewarding travel experience - you could discover a cosy vineyard off the tourist track, experience a sublime meal, or grab that great shopping bargain. Essential phrases to meet all your travel needs How to get local recommendations Easy-to-use pronunciation guides Expert tips to boost your confidence Lonely Planet gets you to the heart of a place. Our job is to make amazing travel experiences happen. We visit the places we write about each and every edition. We never take freebies for positive coverage, so you can always rely on us to tell it like it is. Authors: Written and researched by Lonely Planet, Michael Janes, Jean-Bernard Carillet, and Jean-Pierre Masclef. About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, as well as an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012 and 2013 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia)
French Conversation by
Learn how to speak French fluently and spontaneously Practice Makes Perfect: French Conversation gives you helpful instruction on correct pronunciation, grammar, syntax, and word usage, keeping in mind the typical problems of native English speakers like you. Each section includes a series of exercises that gives you extra practice in using new concepts and encourages you to construct personalized conversations. The lessons will reassure even grammar-phobic learners that you can achieve a confident speaking style. Offering a winning formula for getting a handle on speaking French right away, Practice Makes Perfect: French Conversation offers: Engaging dialogues illustrate practical conversational situations Example phrases or sentences clarify each point A variety of exercises for practice, with an answer key that provides instant feedback and reference Practical and high-frequency vocabulary used throughout
French for Dummies by
If you buy into the Pepé Le Pew stereotype of the French - arrogant, stuffy, overly amorous, and rather odiferous (Pepé Le Pew was a skunk. Talk about stereotypical!) - then think again. Not only are the French people some of the most relaxed, pleasant people you'll ever meet, but their society is one of the oldest, most culturally rich societies in the world. So it's no surprise that French is known as perhaps the most beautiful of all languages. Listen to someone speak French - sure, you don't have a clue what she's saying, but aren't you enraptured by the sound of it? Unfortunately, just because a language is beautiful doesn't mean that it's easy to learn. Although French has many things in common with English, French has had many, many centuries to evolve into the language it is today, which means it's had all that time to become more complex. That's where French For Dummies can help. Written in partnership with the language experts at Berlitz, this book can give you what you need for basic communication in French. French For Dummies covers the following topics and more: Basic pronunciation and gestures The nuts and bolts of French grammar Meeting and greeting in French Situations in which you can use French: Making small talk, dining out, shopping, and talking on the phone Traveling to France: Dealing with French currency, staying at a hotel, and getting around town Top Ten lists on ways to pick up French quickly, things you should never say in French, favorite French expressions, and important French holidays to remember. Appendixes with verb conjugation tables, as well as a French mini-dictionary French For Dummies also comes with a CD that has audio transcriptions of all the exercises in the book, so that you can actually hear the French pronunciations. So whether you're taking a business trip and need to pick up a little French quickly; you're cramming for your high school French final; or you've always wanted to learn a new language but don't have the time to drag yourself to a class once a week, French For Dummies can get you well on your way to becoming fluent in no time.
French Grammar in Context by
French Grammar in Context presents a unique and exciting approach to learning grammar. Authentic texts from a rich variety of sources, literary and journalistic, are used as the starting point for the illustration and explanation of key areas of French grammar. Each point is consolidated with a wide range of written and spoken exercises. Grammar is presented not as an end in itself, but as a tool essential to enjoying French, understanding native speakers and communicating effectively with them. Literary texts and poems are taken from renowned French authors such as Albert Camus, Zola, André Malraux, Alain Robbe-Grillet, Stendhal and Jacques Prévert. News sources include Libération, Le Point, Marianne, and Le Monde Diplomatique, in addition to articles from regional papers such as Ouest-France and La Voix du Nord. Lifestyle articles are included from magazines such as Elle. This fourth edition has been updated to include new extracts from writers such as Christiane Rochefort , Raymond Queneau and Roch Carrier. In addition to extra exercises within the book, this new edition is supported by a companion website that offers a wealth of additional interactive exercises to practise and reinforce the material covered. French Grammar in Context is aimed at intermediate and advanced students and is ideal for both independent and class-based study.
French in 30 Days by
This newly designed, beginner-level French audio course is ideal for language learners looking for a fun and effective course with short, manageable daily lessons. Lessons are in a fun, diary-like format, designed to fit seamlessly into your daily schedule. The audio CD runs for 60 minutes and the contents can be easily downloaded to your iPod or MP3 player. Following through the lessons transports you to life in France where you will learn how to meet and greet people, carry out everyday tasks, and find and start work. Exercises and examples progressively build a solid foundation of essential grammar and vocabulary alongside knowledge of the country and its culture.
French Phrasebook and Dictionary 6 by
Lonely Planet: The world's #1 phrasebook publisher* Lonely Planet French Phrasebook & Dictionaryis your handy passport to culturally enriching travels with the most relevant and useful French phrases and vocabulary for all your travel needs. Ask about tucked-away vineyards, bargain with local famers at the market or order wine like a professional; all with your trusted travel companion. With language tools in your back pocket,you can truly get to the heart of wherever you go, so begin your journey now! Get More From Your Trip with Easy-to-Find Phrases for Every Travel Situation! Feel at easewith essential tips on culture, manners, idioms and multiple meanings Order with confidence,explain food allergies, and try new foods with the menu decoder Save timeand hassles with vital phrases at your fingertips Never get stuck for wordswith the 3500-word two-way, quick-reference dictionary Be preparedfor both common and emergency travel situations with practical phrases and terminology Meet friendswith conversation starter phrases Get your message across with easy-to-use pronunciation guides Inside Lonely Planet French Phrasebook & Dictionary: Full-colourthroughout User-friendly layoutorganised by travel scenario categories Survival phrasesinside front cover for at-a-glance on-the-fly cues Convenient features 5 Phrases to Learn Before You Go 10 Ways to Start a Sentence 10 Phrases to Sound like a Local Listen For - phrases you may hear Look For - phrases you may see on signs Shortcuts - easy-to-remember alternatives to the full phrases Q&A - suggested answers to questions asked Covers Basics -time, dates, numbers, amounts, pronunciation, reading tips, grammar rules Practical -travel with kids, disabled travellers, sightseeing, business, banking, post office, internet, phones, repairs, bargaining, accommodation, directions, border crossing, transport Social -meeting people, interests, feelings, opinions,going out, romance, culture, activities, weather Safe Travel - emergencies, police, doctor, chemist, dentist, symptoms, conditions Food -ordering, at the market, at the bar, dishes, ingredients The Perfect Choice:Lonely Planet French Phrasebook & Dictionary,a pocket-sized comprehensive language guide, provides on-the-go language assistance; great for language students and travellers looking to interact with locals and immerse themselves in local culture. Looking for just the basics? Check out Lonely Planet'sFast Talk French,a pocket-sized, essential language guide designed to get you talking quickly; perfect for a quick trip experience. Looking for an auditory guide to pronunciations? Check out Lonely Planet'sFrench Phrasebook & Audio CD. Authors: Written and researched by Lonely Planet, Michael Janes, Jean-Pierre Masclef, Jean-Bernard Carillet. About Lonely Planet: Started in 1973, Lonely Planet is the world's leading travel guide publisher with guidebooks to every destination on the planet, and has been connecting travellers and locals for over 25 years with phrasebooks for 120 languages, more than any other publisher! With an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community, Lonely Planet enables curious travellers to experience the world and to truly get to the heart of the places they find themselves. The world awaits! *#1 phrasebook publisher. Source: Nielsen Bookscan UK, US & AUS
Intermediate French Grammar by
Master French grammar through hands-on exercises and practice, practice, practice! Practice Makes Perfect: Intermediate French Grammar helps you take your grammar skills to a higher level and gives you the confidence to speak and writein your new language. This workbook leads you through French grammar using concise, easy-to-understand language, keeping you focused on achieving your goal of total fluency. Practice Makes Perfect: Intermediate French Grammar is packed with: Example sentences that illustrate and clarify each grammatical point Hundreds of exercises in formats suited to your learning style Practical and high-frequency French vocabulary Master these tricky subjects: Prepositions and prepositional phrases * Idiomatic uses of irregular verbs * Negative and interrogative structures * Imparfait and passe compose * The subjunctive mood * Relative pronouns
Practice Make Perfect French Vocabulary by
Master the words and phrases necessary for handling everyday situations Practice Makes Perfect: French Vocabulary helps you develop your vocabulary by providing practice in word-building and encouraging you to analyze new words for an ever-increasing vocabulary. Each chapter of this comprehensive book focuses on a theme, such as family or travel, so you can build your language skills in a systematic manner. As you lay the foundation for an increasing vocabulary, you are able to perfect your new words with plenty of exercises and gain the confidence to communicate well in French. Practice Makes Perfect: French Vocabulary offers you: More than 120 exercises Concise grammatical explanations A new chapter on contemporary vocabulary An answer key to gauge your comprehension With help from this book, you can easily speak or write in French about: Different occupations and jobs * French holidays and traditions * Taking the train * Growing your own garden * Where it hurts on your body * Your house * Your family and friends * What you studied in school * Your favorite TV show * Your family's background . . . and much more!
The course will introduce you to the French language and will cover the basic foundations in preparation for the succeeding levels in French. This introductory course will also give a glimpse of the French culture particularly in the manner they present themselves and the peculiarities on the way they exchange information.
French Applied Linguistics by
This state-of-the-art volume on French Applied Linguistics includes two introductory chapters, the first summarizes the past, present and future of French in applied linguistics, and the second reviews the history of French from a sociolinguistic perspective. The six chapters of the first part cover the core aspects of the second language acquisition of French: phonology, semantics/syntax, syntax/morphology, pragmatics, sociolinguistics, and grammatical gender. The seven chapters of the second part explore the contribution of French in various subfields of applied linguistics such as language ideology and foreign language pedagogy, corpus linguistics, and French Sign Language. A chapter studies the role of affective variables on language learning, while another investigates natural language and lexical creativity. The chapters on creole studies and applied linguistics in West Africa address issues in first and second language acquisition in complex sociolinguistic and political contexts. The last chapter serves as an epilogue focusing on Louisiana, a region rich in linguistic history.
French Verbs by
Knowing and understanding verbs is often the key to a language. Concentrate and study on French verbs using this 6 page laminated guide designed for quick access, easy review and focus on what many learners see as their most difficult hurdle. A student reviewing often will boost their grades and if that student is a traveler, the native speakers will appreciate the extra effort to understand and communicate in their language. Suggested uses: o Students - a very lightweight, inexpensive grade-booster that can be slipped between your notebook pages for quick and easy answers o Teachers - Inexpensive classroom tool, whether you have a few for those students struggling or a whole class set that can last your entire career with the durable lamination o Travelers - Being flat, laminated and with conjugations being easy to find, if you have moved beyond one word translations and are striving to speak correctly, this is a great travel buddy
Children's Language by
These volumes present coherent sets of papers developed along two of the thematic lines that underscored the program of the meeting of the International Association for the Study of Child Language in Istanbul in the summer of 1996. Thoroughly reviewed and updated to reflect the state of child language research and theory--particularly in the domains of discourse and interaction--they convey not only the flavor of that meeting but some of the most exciting trends in the field today. Each contribution in Volume 10,Developing Narrative and Discourse Competence, focuses on the differential effects of discourse genres, elicitation techniques, communicative contexts, literacy and schooling, and the oft-cited variables of age, language, and culture. Issues concerning the interrelations between social, cognitive, and affective capacities and processes in discourse are addressed. Each chapter raises theoretical questions regarding how and when representations are constructed to support new complexities. Presenting data from a cross-cultural and cross-linguistic perspective, this volume highlights both the particulars and the universals of the processes involved. The chapters in Volume 11, Interactional Contributions to Language Development, address issues including scaffolding of processing and learning in particular interactional sequences; linkages among interpersonal functions or relations, cognitive development, and semantic, syntactic, and pragmatic devices or forms; and models of how interactions proceed, input is selected, and learning advances across multiple rounds of interaction. Each of these volumes will be a valuable addition to the libraries of all who study the development of language.
French Dislocation by
The pervasive use of dislocations (as in Le chocolat, c'est bon) is a key characteristic of spoken French. This book offers various new and well-motivated insights, based on tests conducted by the author, on the syntactic analysis, prosody, and the interpretation of dislocation in spoken French. It also considers important aspects of the acquisition of dislocation by monolingual children learning different French dialects.The author argues that spoken French is a discourse-configurational language, in which topics are obligatorily dislocated. She develops a syntactically parsimonious account, which maximizes the import of interfaces involved with discourse and prosody. She proposes clear diagnostics, following a reexamination of the status of subject clitics and a reevaluation of the characteristic prosody of dislocated constituents. The theoretical arguments throughout the book rest on data that comes fromcorpora of spontaneous production and from various elitication experiments.This book throws new light on French syntax and prosody and makes an important and original contribution to the study of linguistic interfaces. Clearly expressed and tightly argued it will interest scholars and advanced students of French and of its acquisition as a first language as well as linguistic theorists interested in the interfaces between syntax, discourse, and phonology.
French Verbs Made Simple(r) by
It's time for a new approach to learning French verbs. Unlike popular verb guides that require the rote memorization of hundreds of verb forms, this book clearly explains the rules that govern the conjugation of all classes of French verbs--especially the irregular ones that give second-language learners the most trouble. These straightforward, easy-to-understand rules for conjugating French verbs are effective learning tools for both beginning students and more advanced speakers who want to perfect their usage of French verb forms. French Verbs Made Simple(r) has many helpful features that you won't find in any other verb guide: Clear explanations of all verb tenses and forms. The simple patterns and rules that govern the conjugation of all verbs--including those verbs whose irregularities follow patterns that can be easily learned. A detailed discussion of how each verb form is used, with numerous examples. A full explanation of whether a verb should be conjugated with avoir or être, and the conditions under which the past participle is variable--two of the thorniest problems for students of French. An extended treatment of the subjunctive that will help you understand why it is used in some situations but not others. Complete conjugations for 57 basic model verbs (along with 27 "variants") and a comprehensive listing of some 6,200 verbs that indicates which of the models each verb follows. Going well beyond any other guide in the clarity and detail of its explanations--as well as the innovative manner in which individual verbs are linked to model conjugations--French Verbs Made Simple(r) is the only guide to French verbs a learner needs.
French All-In-One for Dummies by
Your comprehensive guide to speaking, reading, and writing in French French is a beautiful language but can be quite difficult to learn. Whether you need to learn the language for a French class, or for business or leisure travel, French for Dummies All-In-One makes it easier. With nearly 800 pages, French All-in-One For Dummies is for those readers looking for a comprehensive guide to help them immerse themselves in the French language. Culls vital information from several Dummies titles, offering you a comprehensive, all-encompassing guide to speaking and using French Includes French Canadian content and enhanced practiced opportunities Its accompanying audio CD provides you with en effective tool to start speaking French right away Both new students of French and experienced speakers can benefit from the wealth of information that has been included in French All-in-One For Dummies. CD-ROM/DVD and other supplementary materials are not included as part of the e-book file, but are available for download after purchase.
French Grammar for Dummies by
The easy way to master French grammar French Grammar For Dummies is a logical extension and complement to the successful language learning book, French For Dummies. In plain English, it teaches you the grammatical rules of the French language, including parts of speech, sentence construction, pronouns, adjectives, punctuation, stress and verb tenses, and moods. Throughout the book, you get plenty of practice opportunities to help you on your goal of mastering basic French grammar and usage. Grasp the grammatical rules of French including parts of speech, sentence construction, and verb tenses Enhance your descriptive speech with adverbs, adjectives, and prepositions Benefit from plenty of practice opportunities throughout the book Use the French language confidently and correctly Whether you're a student studying French or a professional looking to get ahead of the pack by learning a second language, French Grammar For Dummies is your hands-on guide to quickly and painlessly master the written aspect of this popular language.
French Grammar and Usage by
Long trusted as the most comprehensive, up-to-date and user-friendly grammar available, French Grammar and Usage is a complete guide to French as it is written and spoken today. It includes clear descriptions of all the main grammatical phenomena of French, and their use, illustrated by numerous examples taken from contemporary French, and distinguishes the most common forms of usage, both formal and informal. Key features include: Comprehensive content, covering all the major structures of contemporary French User-friendly organisation offering easy-to-find sections with cross-referencing and indexes of English words, French words and grammatical terms Clear and illuminating examples help students at all stage of their degree Useful indications of what cannot be said as well as what can Revised and updated throughout, this new edition offers updated examples to reflect current usage, new headers to include chapter number and section parts as well as enhanced cross-referencing for easier reference and expanded and more nuanced explanations of notoriously difficult points of grammar. The combination of reference grammar and manual of current usage is an invaluable resource for students and teachers of French at the intermediate to advanced levels. This Grammar is accompanied by the Practising French Grammar: A Workbook (ISBN 978-1-13-885119-1) which features related exercises and activities and a companion website offering additional resources at www.routledge.com/cw/hawkins .
The course will present a deeper knowledge and understanding the French language and culture. Several grammatical features of the French language will be dealt with particularly the concept of differentiating the conjugations of the verbs and the contractions of articles and prepositions which are essential in one’s development of language proficiency.
Du Tac au Tac by
Improve your French conversation skills with DU TAC AU TAC: MANAGING CONVERSATIONS IN FRENCH! The communicative strategies used in this French text help you reactivate, strengthen, and build on what you already know so that you can improve your French communication skills with ease. Each chapter is organized around what you need to know to interact with native speakers: how to initiate, maintain, and close conversations; how to communicate and respond to feelings and emotions; how to express opinions; and how to give and get information.
Essential French Grammar by
Essential French Grammar is a student-friendly French grammar designed to give learners a firm foundation on which to build a real understanding of both spoken and written French. Clear explanations of grammar are supported by contemporary examples, lively cartoon drawings and a variety of exercises. Key features of each chapter: each grammar point explained initially with reference to English parallels between English and French provided where relevant 'Key points' box and tables that summarise grammar concepts real-life language examples in French, with English translations a variety of exercises to reinforce learning a contemporary primary source or literary extract to illustrate grammar in context.¿ A glossary of grammatical terms in French and English, useful verb tables, and a key to the exercises are also provided, making this an ideal resource for both independent and class-based learners. Essential French Grammar is an innovative reference grammar and workbook for intermediate and advanced undergraduate students of French. (CEFR levels A2 to B2, ACTFL Novice High to Intermediate High)
French, Phases 1-2 by
Develop your skills to become an inquiring learner; ensure you navigate the MYP framework with confidence using a concept-driven and assessment-focused approach to French, presented in global contexts. - Develop conceptual understanding with key MYP concepts and related concepts at the heart of each chapter. - Learn by asking questions for a statement of inquiry in each chapter. - Prepare for every aspect of assessment using support and tasks designed by experienced educators. - Understand how to extend your learning through research projects and interdisciplinary opportunities. - Think internationally with chapters and concepts set in global contexts.
French B by
Exam board: International Baccalaureate Level: IB Diploma Subject: French First teaching: September 2018 First exams: Summer 2020 Develop competent communicators who can demonstrate a sound conceptual understanding of the language with a flexible course that ensures thorough coverage of the updated French B Guide and is designed to meet the needs of all IB students at Standard and Higher Level. - Empower students to communicate confidently by exploring the five prescribed themes through authentic texts and skills practice at the right level, delivered in clear learning pathways. - Ensure students are able to produce coherent written texts and deliver proficient presentations with grammar and vocabulary introduced in context and in relation to appropriate spoken and written registers. - Improve receptive skills with authentic written texts, audio recordings spoken at a natural pace, and carefully crafted reading and listening tasks. - Promote global citizenship, intercultural understanding and an appreciation of Francophone cultures through a wide range of text types and cultural material from around the world. - Deliver effective practice with a range of structured tasks within each unit that build reading, listening, speaking and writing skills. - Establish meaningful links to TOK and CAS, and identify learner profile attributes in action. The audio for the Student Book is FREE to download from www.hoddereducation.com/ibextras
French Conversation by
Learn how to speak French fluently and spontaneously Practice Makes Perfect: French Conversation gives you helpful instruction on correct pronunciation, grammar, syntax, and word usage, keeping in mind the typical problems of native English speakers like you. Each section includes a series of exercises that gives you extra practice in using new concepts and encourages you to construct personalized conversations. The lessons will reassure even grammar-phobic learners that you can achieve a confident speaking style. Offering a winning formula for getting a handle on speaking French right away, Practice Makes Perfect: French Conversation offers: Engaging dialogues illustrate practical conversational situations Example phrases or sentences clarify each point A variety of exercises for practice, with an answer key that provides instant feedback and reference Practical and high-frequency vocabulary used throughout
French Grammar in Context by
French Grammar in Context presents a unique and exciting approach to learning grammar. Authentic texts from a rich variety of sources, literary and journalistic, are used as the starting point for the illustration and explanation of key areas of French grammar. Each point is consolidated with a wide range of written and spoken exercises. Grammar is presented not as an end in itself, but as a tool essential to enjoying French, understanding native speakers and communicating effectively with them. Literary texts and poems are taken from renowned French authors such as Albert Camus, Zola, André Malraux, Alain Robbe-Grillet, Stendhal and Jacques Prévert. News sources include Libération, Le Point, Marianne, and Le Monde Diplomatique, in addition to articles from regional papers such as Ouest-France and La Voix du Nord. Lifestyle articles are included from magazines such as Elle. This fourth edition has been updated to include new extracts from writers such as Christiane Rochefort , Raymond Queneau and Roch Carrier. In addition to extra exercises within the book, this new edition is supported by a companion website that offers a wealth of additional interactive exercises to practise and reinforce the material covered. French Grammar in Context is aimed at intermediate and advanced students and is ideal for both independent and class-based study.
French Phrasebook and Dictionary 6 by
Lonely Planet: The world's #1 phrasebook publisher* Lonely Planet French Phrasebook & Dictionaryis your handy passport to culturally enriching travels with the most relevant and useful French phrases and vocabulary for all your travel needs. Ask about tucked-away vineyards, bargain with local famers at the market or order wine like a professional; all with your trusted travel companion. With language tools in your back pocket,you can truly get to the heart of wherever you go, so begin your journey now! Get More From Your Trip with Easy-to-Find Phrases for Every Travel Situation! Feel at easewith essential tips on culture, manners, idioms and multiple meanings Order with confidence,explain food allergies, and try new foods with the menu decoder Save timeand hassles with vital phrases at your fingertips Never get stuck for wordswith the 3500-word two-way, quick-reference dictionary Be preparedfor both common and emergency travel situations with practical phrases and terminology Meet friendswith conversation starter phrases Get your message across with easy-to-use pronunciation guides Inside Lonely Planet French Phrasebook & Dictionary: Full-colourthroughout User-friendly layoutorganised by travel scenario categories Survival phrasesinside front cover for at-a-glance on-the-fly cues Convenient features 5 Phrases to Learn Before You Go 10 Ways to Start a Sentence 10 Phrases to Sound like a Local Listen For - phrases you may hear Look For - phrases you may see on signs Shortcuts - easy-to-remember alternatives to the full phrases Q&A - suggested answers to questions asked Covers Basics -time, dates, numbers, amounts, pronunciation, reading tips, grammar rules Practical -travel with kids, disabled travellers, sightseeing, business, banking, post office, internet, phones, repairs, bargaining, accommodation, directions, border crossing, transport Social -meeting people, interests, feelings, opinions,going out, romance, culture, activities, weather Safe Travel - emergencies, police, doctor, chemist, dentist, symptoms, conditions Food -ordering, at the market, at the bar, dishes, ingredients The Perfect Choice:Lonely Planet French Phrasebook & Dictionary,a pocket-sized comprehensive language guide, provides on-the-go language assistance; great for language students and travellers looking to interact with locals and immerse themselves in local culture. Looking for just the basics? Check out Lonely Planet'sFast Talk French,a pocket-sized, essential language guide designed to get you talking quickly; perfect for a quick trip experience. Looking for an auditory guide to pronunciations? Check out Lonely Planet'sFrench Phrasebook & Audio CD. Authors: Written and researched by Lonely Planet, Michael Janes, Jean-Pierre Masclef, Jean-Bernard Carillet. About Lonely Planet: Started in 1973, Lonely Planet is the world's leading travel guide publisher with guidebooks to every destination on the planet, and has been connecting travellers and locals for over 25 years with phrasebooks for 120 languages, more than any other publisher! With an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community, Lonely Planet enables curious travellers to experience the world and to truly get to the heart of the places they find themselves. The world awaits! *#1 phrasebook publisher. Source: Nielsen Bookscan UK, US & AUS
Intermediate French Grammar by
Master French grammar through hands-on exercises and practice, practice, practice! Practice Makes Perfect: Intermediate French Grammar helps you take your grammar skills to a higher level and gives you the confidence to speak and writein your new language. This workbook leads you through French grammar using concise, easy-to-understand language, keeping you focused on achieving your goal of total fluency. Practice Makes Perfect: Intermediate French Grammar is packed with: Example sentences that illustrate and clarify each grammatical point Hundreds of exercises in formats suited to your learning style Practical and high-frequency French vocabulary Master these tricky subjects: Prepositions and prepositional phrases * Idiomatic uses of irregular verbs * Negative and interrogative structures * Imparfait and passe compose * The subjunctive mood * Relative pronouns
Side by Side French and English Grammar by
A simple approach for learning French grammar by comparing it to your first language, English! Side-by-Side French and English Grammar present explanations of the essential elements of French grammar alongside their English-language equivalents. This method allows you to build on what you already know; not only do you learn French grammar but also enjoy the added benefit of strengthening your grammar skills in your native tongue! Each lesson clearly explains functions and uses of the different parts of speech and includes abundant examples for each entry. Because the vocabulary is limited to frequently used words, you can concentrate more on a sentence's structure instead of becoming tangled in its meaning. A "Quick Check" section summarizes main ideas in each section and helps you retain the most important information. This third edition features a new exercise section to further reinforce what you have learned.
Sur le Vif by
Designed for one-semester intermediate French programs, SUR LE VIF offers a contextualized review of the fundamentals, adding just enough new material to expand the language skills of French learners without overwhelming them. The text is divided into an in-class conversation manual and an out-of-class grammar reference, giving the flexibility to choose among readings, activities, and grammar practice to meet the varied needs of intermediate students. In nine short chapters, SUR LE VIF encompasses a full-length intermediate course with its provocative readings, active grammar review, and updated cultural notes. The program also takes into account the importance of audio and visual elements: the "Prélude" (before Chapter 1), two "Interludes" (after Chapters 3 and 6), and "Postlude" (after Chapter 9) contain new songs and follow-up activities. The accompanying video program, featured on the new Premium Website, adds a visual component. By skillfully weaving grammar review into thought-provoking chapter themes, SUR LE VIF provides a solid review of first-year French while adding refinements for improved skills in reading, listening, composition, and conversation.
The course will present a deeper knowledge and understanding the French language and culture. Several grammatical features of the French language will be dealt with particularly the concept of differentiating the conjugations of the verbs and the contractions of articles and prepositions which are essential in one’s development of language proficiency.
A Comprehensive French Grammar by
Characterized by clear and accessible explanations, numerous examples and sample sentences, a new section on register and tone, and useful appendices covering topics including age and time, A Comprehensive French Grammar, Sixth Edition is an indispensable tool for advanced students of French language and literature. A revised edition of this established, bestselling French grammar Includes a new section on register and medium and offers expanded treatment of French punctuation Features numerous examples and sample sentences, and useful appendices covering topics including age, time, and dimension, all available in an easily-navigable format Written by renowned French scholar, Glanville Price
A French-English Grammar by
In this contrastive French-English grammar, the comparisons between French structures and their English equivalents are formulated as rules which associate a French schema (of a particular grammatical structure) with its translation into an equivalent English schema. The grammar contains all the rules giving the English equivalents under translation of the principal grammatical structures of French: the verb phrase, the noun phrase and the adjuncts (modifiers). In addition to its intrinsic linguistic interest, this comparative grammar has two important applications. The translation equivalences it contains can provide a firm foundation for the teaching of the techniques of translation. Furthermore, such a comparative grammar is a necessary preliminary to any program of machine translation, which needs a set of formal rules, like those given here for the French-to-English case, for translating into a target language the syntactic structures encountered in the source language.
French Grammar for Dummies by
The easy way to master French grammar French Grammar For Dummies is a logical extension and complement to the successful language learning book, French For Dummies. In plain English, it teaches you the grammatical rules of the French language, including parts of speech, sentence construction, pronouns, adjectives, punctuation, stress and verb tenses, and moods. Throughout the book, you get plenty of practice opportunities to help you on your goal of mastering basic French grammar and usage. Grasp the grammatical rules of French including parts of speech, sentence construction, and verb tenses Enhance your descriptive speech with adverbs, adjectives, and prepositions Benefit from plenty of practice opportunities throughout the book Use the French language confidently and correctly Whether you're a student studying French or a professional looking to get ahead of the pack by learning a second language, French Grammar For Dummies is your hands-on guide to quickly and painlessly master the written aspect of this popular language.
Modern French Grammar by
This new edition of the Modern French Grammar is an innovative reference guide to French, combining traditional and function-based grammar in a single volume. Divided into two parts, Part A covers traditional grammatical categories such as word order, nouns, verbs and adjectives and Part B is organized around language functions and notions such as: giving and seeking information describing processes and results expressing likes, dislikes and preferences. With a strong emphasis on contemporary usage, all grammar points and functions are richly illustrated with examples. Implementing feedback from users of the first edition of the Grammar, this second edition includes clearer explanations and greater emphasis on areas of particular difficulty for learners of French. This is the ideal reference grammar for learners of French at all levels, from beginner to advanced. No prior knowledge of grammatical terminology is assumed and a glossary of grammatical terms is provided. This Grammar is complemented by the Modern French Grammar Workbook Second Edition which features related exercises and activities.
Organizing Grammar by
Henk van Riemsdijk has long been known as one of Europe's most important linguists. His seminal ideas have been influential in developing generative grammar in Europe and beyond. As the initiator, co-founder, and chair of the GLOW society, he made the society the leading platform of European generative linguistics. He has also been editor of the series Studies in Generative Grammar since its foundation. As a teacher and supervisor, he has inspired generations of students. On the occasion of his relocation from the Netherlands to Italy, his friends, students and colleagues celebrate his work with this collection of essays on numerous topics of current theoretical interest.
Understanding Core French Grammar by
This book contains an explanatory treatment of the core areas of difficulty for the English speaking learner of French. It deals with the key issues in tense formation and use and verbal structures and processes such as negation, passives and subjunctives along with a highly exemplified treatment of pronouns and a section dealing with adjectives and other elements of the grammar.It fills a gap between general text books of French in which grammatical issues are frequently treated piecemeal and scattered throughout the book in between more communicative information on one hand and exhaustive reference grammars aimed at graduate and research students on the other which would be beyond the level of intellectual maturity of most school children and some non-specialist undergraduates.It has the advantage of treating each grammatical issue in detail but without being too long-winded, explaining the systems and processes which underlie the facts of the language. The emphasis is on explanation and not merely the listing of facts, enabling the learner to master the system and become an independent user of the language. It could be used highly successfully either as a classroom aid alongside the more usual textbooks which are organized typically around topics and themes in society or for self-study for the committed individual learner of any age. There are extensive exercises and answers for all topics covered.
The course will bring you to another level of the French language and will cover more of the tenses in verb formation. It will present the complexities of the French grammar in a functional approach to second language acquisition.
The Big Blue Book of French Verbs by
Become a French verb virtuoso with this unbeatable reference! The Big Blue Book of French Verbs is the most comprehensive resource available for learning and mastering French verbs. Designed for beginning through advanced learners, this indispensable guide will help you conjugate verbs with ease, enabling you to communicate in French confidently. Inside you will find: 555 fully conjugated verbs, listed alphabetically More than 5,000 example sentences with mini-dialogs Numerous contextual examples for each verb The Top 50 verbs, with clearly distinguished range of usage More than 2,300 verbs cross-referenced to conjugation models The enhanced CD-ROM is a dynamic way to help you: Sharpen your skills with more than 400 interactive exercises, from fill-in-the-blanks to multiple choice audio exercises Hear and practice hundreds of sample conversations, whether on screen or via MP3 downloads to your iPod Recognize the difference in sound between easily confused verb forms Track and evaluate your progress with a pretest and a comprehensive review test System requirements: Windows 2000, XP, Vista; Mac OS, Leopard
Easy French Step-by-Step by
Get up and running with French Easy French Step-by-Step proves that a solid grounding in grammar basics is the key to mastering a second language. You are quickly introduced to grammatical rules and concepts inorder of importance, which you can build on as you progress through the book. You will also learn more than 300 verbs, chosen by their frequency of use. Numerous exercises and engagingreadings help you quickly build your speaking and comprehension prowess.
Essential French Grammar by
Essential French Grammar is a student-friendly French grammar designed to give learners a firm foundation on which to build a real understanding of both spoken and written French. Clear explanations of grammar are supported by contemporary examples, lively cartoon drawings and a variety of exercises. Key features of each chapter: each grammar point explained initially with reference to English parallels between English and French provided where relevant 'Key points' box and tables that summarise grammar concepts real-life language examples in French, with English translations a variety of exercises to reinforce learning a contemporary primary source or literary extract to illustrate grammar in context.¿ A glossary of grammatical terms in French and English, useful verb tables, and a key to the exercises are also provided, making this an ideal resource for both independent and class-based learners. Essential French Grammar is an innovative reference grammar and workbook for intermediate and advanced undergraduate students of French. (CEFR levels A2 to B2, ACTFL Novice High to Intermediate High)
French by
Lick your French-language problems with DeMYSTiFieD! Want to figure out French but don't know where to start? No problem! Just use French DeMYSTiFieD, Second Edition and--voil#65533;!--learning the language gets a whole lot easier. Written in a step-by-step format, this practical guide provides a firm foundation in French-language basics. You'll move on to mastering subjects such as using verbs, asking questions, telling time, counting, and more. Detailed examples and concise explanations make it easy to understand the material, and end-of-chapter quizzes and a final exam help reinforce learning. It's a no brainer. You'll learn: Pronunciation Special Characters Definite Articles Conjugations Pronouns And more Topics include: French Pronunciation,Identifying Things,Asking Questions,To Be or To Have, That is the Question,Describing Things,Telling Time,Expressing Possibilities, Wishes, and Abilities,Getting Acquainted,Talking About the Immediate Future and Past, Using Pronomial Verbs,All About Pronouns,Talking About the Past with the Pass#65533;, Talking About the Past with the Imparfait,All About Prepositions,Indicating Possession,Using The Infinitive, Present Participle, and Passive Voice,Making Suggestions and Hypotheses,Knowing Who is Whom with Relative Pronouns,The Subjunctive Mood
French Grammar in Context by
French Grammar in Context presents a unique and exciting approach to learning grammar. Authentic texts from a rich variety of sources, literary and journalistic, are used as the starting point for the illustration and explanation of key areas of French grammar. Each point is consolidated with a wide range of written and spoken exercises. Grammar is presented not as an end in itself, but as a tool essential to enjoying French, understanding native speakers and communicating effectively with them. Literary texts and poems are taken from renowned French authors such as Albert Camus, Zola, André Malraux, Alain Robbe-Grillet, Stendhal and Jacques Prévert. News sources include Libération, Le Point, Marianne, and Le Monde Diplomatique, in addition to articles from regional papers such as Ouest-France and La Voix du Nord. Lifestyle articles are included from magazines such as Elle. This fourth edition has been updated to include new extracts from writers such as Christiane Rochefort , Raymond Queneau and Roch Carrier. In addition to extra exercises within the book, this new edition is supported by a companion website that offers a wealth of additional interactive exercises to practise and reinforce the material covered. French Grammar in Context is aimed at intermediate and advanced students and is ideal for both independent and class-based study.
French Verb Tenses by
Describing an array of fully conjugated verbs, 'French Verb Tenses' contains clear and concise explanations that pinpoint why specific tenses work in given situations, as well as providing many examples and skill-building exercises.
Intermediate French Grammar by
Master French grammar through hands-on exercises and practice, practice, practice! Practice Makes Perfect: Intermediate French Grammar helps you take your grammar skills to a higher level and gives you the confidence to speak and writein your new language. This workbook leads you through French grammar using concise, easy-to-understand language, keeping you focused on achieving your goal of total fluency. Practice Makes Perfect: Intermediate French Grammar is packed with: Example sentences that illustrate and clarify each grammatical point Hundreds of exercises in formats suited to your learning style Practical and high-frequency French vocabulary Master these tricky subjects: Prepositions and prepositional phrases * Idiomatic uses of irregular verbs * Negative and interrogative structures * Imparfait and passe compose * The subjunctive mood * Relative pronouns
Say It Right in French by
Say farewell to language faux pas forever! Based on the revolutionary Easily Pronounced Language Systems approach, Say It Right in French makes mastering correct French pronunciation simple. With Say It Right you'll learn how to use hundreds of French words and phrases in everyday conversation. This amazing guide gives you easy-to-read vowel symbols that, when combined with consonants, make pronunciation easy. This second edition is enhanced by a new chapter that applies the Say It Right! "PhraseMaker" approach to common verbs. With Say It Right in French you will: Learn more than 500 essential French words and phrases Easily create sentences using "Phrasemakers" Get a quick reference to more than 500 word pronunciations in the Say It Right travel dictionary
Side by Side French and English Grammar by
A simple approach for learning French grammar by comparing it to your first language, English! Side-by-Side French and English Grammar present explanations of the essential elements of French grammar alongside their English-language equivalents. This method allows you to build on what you already know; not only do you learn French grammar but also enjoy the added benefit of strengthening your grammar skills in your native tongue! Each lesson clearly explains functions and uses of the different parts of speech and includes abundant examples for each entry. Because the vocabulary is limited to frequently used words, you can concentrate more on a sentence's structure instead of becoming tangled in its meaning. A "Quick Check" section summarizes main ideas in each section and helps you retain the most important information. This third edition features a new exercise section to further reinforce what you have learned.
Sur le Vif by
Designed for one-semester intermediate French programs, SUR LE VIF offers a contextualized review of the fundamentals, adding just enough new material to expand the language skills of French learners without overwhelming them. The text is divided into an in-class conversation manual and an out-of-class grammar reference, giving the flexibility to choose among readings, activities, and grammar practice to meet the varied needs of intermediate students. In nine short chapters, SUR LE VIF encompasses a full-length intermediate course with its provocative readings, active grammar review, and updated cultural notes. The program also takes into account the importance of audio and visual elements: the 'Pr,lude' (before Chapter 1), two 'Interludes' (after Chapters 3 and 6), and 'Postlude' (after Chapter 9) contain new songs and follow-up activities. The accompanying video program, featured on the new Premium Website, adds a visual component. By skillfully weaving grammar review into thought-provoking chapter themes, SUR LE VIF provides a solid review of first-year French while adding refinements for improved skills in reading, listening, composition, and conversation.
The course will bring you to another level of the French language and will cover more of the tenses in verb formation. It will present the complexities of the French grammar in a functional approach to second language acquisition.
The Acquisition of French As a Second Language by
Within the field of second language acquisition, interest in the acquisition of French as a second language has a long-standing tradition, especially in the European context. The aim of this book is to offer a synthesis of current research within this area. It contains contributions from different researchers in the field, including studies on the acquisition of grammar, formulaic language, lexis and pragmatic devices, and covering interlanguage development from beginner level up to very advanced, presumably near-native levels of proficiency. The learners in the studies reported in the volume represent different L1 backgrounds and age groups. The chapters shed light on current issues in research on second language acquisition from different theoretical perspectives, and contribute to a better understanding of L2 French and SLA in general. The volume should be of interest for students, teachers and researchers of L2 French and SLA.Originally published in "Language, Interaction and Acquisition" 3:1 (2012)
Argument Structure and Syntactic Relations by
The topic of this collection is argument structure. The fourteen chapters in this book are divided into four parts: Semantic and Syntactic Properties of Event Structure; A Cartographic View on Argument Structure; Syntactic Heads Involved in Argument Structure; and Argument Structure in Language Acquisition. Rigorous theoretical analyses are combined with empirical work on specific aspects of argument structure. The book brings together authors working in different linguistic fields (semantics, syntax, and language acquisition), who explore new findings as well as more established data, but then from new theoretical perspectives. The contributions propose cartographic views of argument structure, as opposed to minimalistic proposals of a binary template model for argument structure, in order to optimally account for various syntactic and semantic facts, as well as data derived from wider cross-linguistic perspectives.
A Comprehensive French Grammar by
Characterized by clear and accessible explanations, numerous examples and sample sentences, a new section on register and tone, and useful appendices covering topics including age and time, A Comprehensive French Grammar, Sixth Edition is an indispensable tool for advanced students of French language and literature. A revised edition of this established, bestselling French grammar Includes a new section on register and medium and offers expanded treatment of French punctuation Features numerous examples and sample sentences, and useful appendices covering topics including age, time, and dimension, all available in an easily-navigable format Written by renowned French scholar, Glanville Price
Current Trends in Contrastive Linguistics by
This book examines the contribution of various recent developments in linguistics to contrastive analysis. The articles range across a broad gamut of languages, with most attention going to the languages of Europe. They show how advances in theory and computer technology are together impacting the field of contrastive linguistics. Part I focuses, from a broadly functional-cognitive viewpoint, on the close link with typology, stressing the importance of embedding the treatment of grammatical categories in their contexts of use. Part II turns to methodological issues, exploring the enormous potential offered by parallel, computer-accessible corpora to contrastive linguistics and to enhancing the testability, authenticity and empirical adequacy of cross-linguistic studies. Part III is concerned with contrastive semantics, ranging from individual items to entire grammatical constructions, and shows how meanings are coupled to language-specific cognitive strategies and even to cultural differences in subjective awareness and the fashioning of personal identity.
A Feature-Based Syntax of Functional Categories by
This book develops ideas of Minimalist syntax to derive functional categories from the partially-ordered features expressed by functional elements, thereby dispensing with functional categories as primitives of the theory. It generalizes attempts to do this in the literature, while drawing significant empirical consequences from general constraints formulated to block overgeneration. The resulting theory of the construction of functional categories is applied to various problems in syntactic analysis and comparative and historical syntax, including variation across Germanic languages in patterns of verb-second and in the occurrence of expletive subjects in existential constructions, verb positions in Old and Middle English, problems regarding the placement of clitic pronouns in Romance languages and Modern Greek, and some previously unexamined structures of reduced clause coordination in colloquial English. Facts from early stages of the acquisition of syntax are shown to follow from the mechanisms for the projection of functional features as functional categories, exercised before all of the features for a language, along with their ordering and feature co-occurrence restrictions, have been acquired. It is observed that child acquisition of functional elements exhibits successive developmental stages, each characterized by the number of clausal functional elements which can be represented together within a clause. This, and facts regarding the lag in development of functional categories by children with specific language impairment, are shown to be not entirely reducible to limitations in working memory or processing capacity, but to depend in part on the growth of representational resources for the projection of functional categories.
Lexical-Functional Syntax by
Lexical-Functional Syntax, 2nd Edition, the definitive text for Lexical Functional Grammar (LFG) with a focus on syntax, is updated to reflect recent developments in the field. Provides both an introduction to LFG and a synthesis of major theoretical developments in lexical-functional syntax over the past few decades Includes in-depth discussions of a large number of syntactic phenomena from typologically diverse languages Features extensive problem sets and solutions in each chapter to aid in self-study Incorporates reader feedback from the 1st Edition to correct errors and enhance clarity
Modern French Grammar by
This new edition of the Modern French Grammar is an innovative reference guide to French, combining traditional and function-based grammar in a single volume. Divided into two parts, Part A covers traditional grammatical categories such as word order, nouns, verbs and adjectives and Part B is organized around language functions and notions such as: giving and seeking information describing processes and results expressing likes, dislikes and preferences. With a strong emphasis on contemporary usage, all grammar points and functions are richly illustrated with examples. Implementing feedback from users of the first edition of the Grammar, this second edition includes clearer explanations and greater emphasis on areas of particular difficulty for learners of French. This is the ideal reference grammar for learners of French at all levels, from beginner to advanced. No prior knowledge of grammatical terminology is assumed and a glossary of grammatical terms is provided. This Grammar is complemented by the Modern French Grammar Workbook Second Edition which features related exercises and activities.
Organizing Grammar by
Henk van Riemsdijk has long been known as one of Europe's most important linguists. His seminal ideas have been influential in developing generative grammar in Europe and beyond. As the initiator, co-founder, and chair of the GLOW society, he made the society the leading platform of European generative linguistics. He has also been editor of the series Studies in Generative Grammar since its foundation. As a teacher and supervisor, he has inspired generations of students. On the occasion of his relocation from the Netherlands to Italy, his friends, students and colleagues celebrate his work with this collection of essays on numerous topics of current theoretical interest.
Reported Speech by
In sentences containing reported speech, thought, or perception, it is possible to distinguish different voices or views, associated with different discourse roles. They originate in two different clauses: one clause signals a reporting situation, and the other a reported situation. This volume examines the methods used for combining these two types of clauses in a range of languages. In each of the contributions, the focus is on the forms and functions of verbs; topics dealt with include the meaning of tense, mood, and aspect (and their interaction) in the various types of reported speech, the speech act status of reported utterances, correlations between reporting verbs and verbs in reported clauses (and the conjunctions introducing them), and possible intra-systemic and cross-linguistic correlations of these properties. The articles concentrate on the Slavic languages Russian, Bulgarian, Macedonian, Serbian, Croatian, and Slovene, the Romance languages Latin, Old and Modern French, and Spanish, the Germanic languages Swedish, German, Dutch, and English, the Indo-Iranian language Bengali, and Mandarin Chinese.
The Second Language Acquisition of French Tense, Aspect, Mood and Modality by
Temporal-aspectual systems have a great potential of informing our understanding of the developing competence of second language learners. So far, the vast majority of empirical studies investigating L2 acquisition have largely focused on past temporality, neglecting the acquisition of the expression of the present and future temporalities with rare exceptions (aside from ESL learners), leaving unanswered the question of how the investigation of different types of temporality may inform our understanding of the acquisition of temporal, aspectual and mood systems as a whole. This monograph addresses this question by focusing on three main objectives: a) to contribute to the already impressive body of research in the L2 acquisition of tense, aspect and mood/modality from a generative perspective, and in so doing to present a more complete picture of the processes of L2 acquisition in general; b) to bridge the gap between linguistic theory and L2 acquisition; c) to make empirical findings more accessible to language instructors by proposing concrete pedagogical applications.
Typology and Second Language Acquisition by
In recent years research on comparative typology has led to reveal regularities and to formulate new constraints upon variation for a broad range of phenomena. As the amount of typological research increased, a growing interest arose for the implications that findings in the typological field might have on second language acquisition. Written by experts in the field of typology and/or second language acquisition, this volume addresses theoretical and empirical issues on structural domains such as relative clauses and possessive constructions as well as pragmatic considerations on information organization in learners productions.
This final level of French delves into the use and application of the lessons taken from the first three levels. It will reinforce lexical and grammatical concepts as well as the socio-cultural features that go along with it. It will also aid the learners in preparation for Diplôme d’études en langue française (DELF) examination, awarded by the French Ministry of Education to prove the French-language skills of non-French candidates.
Better Reading French by
Many learners want to improve their knowledge of a language - but don't want to speak the language (perhaps they are inhibited or don't plan to travel). For these learners, the most appropriate medium for language use is reading and the most measurable benchmark of success is the ability to read authentic sources. This book aims to satisfy the unmet needs of these learners.
Collins French dictionary by Easy French Step-by-Step by
Get up and running with French Easy French Step-by-Step proves that a solid grounding in grammar basics is the key to mastering a second language. You are quickly introduced to grammatical rules and concepts inorder of importance, which you can build on as you progress through the book. You will also learn more than 300 verbs, chosen by their frequency of use. Numerous exercises and engagingreadings help you quickly build your speaking and comprehension prowess.
Essential French Grammar by
Essential French Grammar is a student-friendly French grammar designed to give learners a firm foundation on which to build a real understanding of both spoken and written French. Clear explanations of grammar are supported by contemporary examples, lively cartoon drawings and a variety of exercises. Key features of each chapter: each grammar point explained initially with reference to English parallels between English and French provided where relevant 'Key points' box and tables that summarise grammar concepts real-life language examples in French, with English translations a variety of exercises to reinforce learning a contemporary primary source or literary extract to illustrate grammar in context.¿ A glossary of grammatical terms in French and English, useful verb tables, and a key to the exercises are also provided, making this an ideal resource for both independent and class-based learners. Essential French Grammar is an innovative reference grammar and workbook for intermediate and advanced undergraduate students of French. (CEFR levels A2 to B2, ACTFL Novice High to Intermediate High)
French by
Lick your French-language problems with DeMYSTiFieD! Want to figure out French but don't know where to start? No problem! Just use French DeMYSTiFieD, Second Edition and--voil#65533;!--learning the language gets a whole lot easier. Written in a step-by-step format, this practical guide provides a firm foundation in French-language basics. You'll move on to mastering subjects such as using verbs, asking questions, telling time, counting, and more. Detailed examples and concise explanations make it easy to understand the material, and end-of-chapter quizzes and a final exam help reinforce learning. It's a no brainer. You'll learn: Pronunciation Special Characters Definite Articles Conjugations Pronouns And more Topics include: French Pronunciation,Identifying Things,Asking Questions,To Be or To Have, That is the Question,Describing Things,Telling Time,Expressing Possibilities, Wishes, and Abilities,Getting Acquainted,Talking About the Immediate Future and Past, Using Pronomial Verbs,All About Pronouns,Talking About the Past with the Pass#65533;, Talking About the Past with the Imparfait,All About Prepositions,Indicating Possession,Using The Infinitive, Present Participle, and Passive Voice,Making Suggestions and Hypotheses,Knowing Who is Whom with Relative Pronouns,The Subjunctive Mood
French B by
Develop competent communicators who can demonstrate a sound conceptual understanding of the language with a flexible course that ensures thorough coverage of the updated French B Guide and is designed to meet the needs of all IB students at Standard and Higher Level. - Empower students to communicate confidently by exploring the five prescribed themes through authentic texts and skills practice at the right level, delivered in clear learning pathways. - Ensure students are able to produce coherent written texts and deliver proficient presentations with grammar and vocabulary introduced in context and in relation to appropriate spoken and written registers. - Improve receptive skills with authentic written texts, audio recordings spoken at a natural pace, and carefully crafted reading and listening tasks. - Promote global citizenship, intercultural understanding and an appreciation of Francophone cultures through a wide range of text types and cultural material from around the world. - Deliver effective practice with a range of structured tasks within each unit that build reading, listening, speaking and writing skills. - Establish meaningful links to TOK and CAS, and identify learner profile attributes in action.
French Phrasebook and Dictionary 6
Lonely Planet: The world's #1 phrasebook publisher* Lonely Planet French Phrasebook & Dictionaryis your handy passport to culturally enriching travels with the most relevant and useful French phrases and vocabulary for all your travel needs. Ask about tucked-away vineyards, bargain with local famers at the market or order wine like a professional; all with your trusted travel companion. With language tools in your back pocket,you can truly get to the heart of wherever you go, so begin your journey now! Get More From Your Trip with Easy-to-Find Phrases for Every Travel Situation! Feel at easewith essential tips on culture, manners, idioms and multiple meanings Order with confidence,explain food allergies, and try new foods with the menu decoder Save timeand hassles with vital phrases at your fingertips Never get stuck for wordswith the 3500-word two-way, quick-reference dictionary Be preparedfor both common and emergency travel situations with practical phrases and terminology Meet friendswith conversation starter phrases Get your message across with easy-to-use pronunciation guides Inside Lonely Planet French Phrasebook & Dictionary: Full-colourthroughout User-friendly layoutorganised by travel scenario categories Survival phrasesinside front cover for at-a-glance on-the-fly cues Convenient features 5 Phrases to Learn Before You Go 10 Ways to Start a Sentence 10 Phrases to Sound like a Local Listen For - phrases you may hear Look For - phrases you may see on signs Shortcuts - easy-to-remember alternatives to the full phrases Q&A - suggested answers to questions asked Covers Basics -time, dates, numbers, amounts, pronunciation, reading tips, grammar rules Practical -travel with kids, disabled travellers, sightseeing, business, banking, post office, internet, phones, repairs, bargaining, accommodation, directions, border crossing, transport Social -meeting people, interests, feelings, opinions,going out, romance, culture, activities, weather Safe Travel - emergencies, police, doctor, chemist, dentist, symptoms, conditions Food -ordering, at the market, at the bar, dishes, ingredients The Perfect Choice:Lonely Planet French Phrasebook & Dictionary,a pocket-sized comprehensive language guide, provides on-the-go language assistance; great for language students and travellers looking to interact with locals and immerse themselves in local culture. Looking for just the basics? Check out Lonely Planet'sFast Talk French,a pocket-sized, essential language guide designed to get you talking quickly; perfect for a quick trip experience. Looking for an auditory guide to pronunciations? Check out Lonely Planet'sFrench Phrasebook & Audio CD. Authors: Written and researched by Lonely Planet, Michael Janes, Jean-Pierre Masclef, Jean-Bernard Carillet. About Lonely Planet: Started in 1973, Lonely Planet is the world's leading travel guide publisher with guidebooks to every destination on the planet, and has been connecting travellers and locals for over 25 years with phrasebooks for 120 languages, more than any other publisher! With an award-winning website, a suite of mobile and digital travel products, and a dedicated traveller community, Lonely Planet enables curious travellers to experience the world and to truly get to the heart of the places they find themselves. The world awaits! *#1 phrasebook publisher. Source: Nielsen Bookscan UK, US & AUS
Mastering French by
This foreign language word power builder takes a thematic approach to words and meanings. Each book presents approximately 5000 words with translations divided by themes that include business terms, medical terms, scientific terms, household terms, and many more. Here's a fine supplementary reference source for language classes, language labs, and readers of specialized foreign language publications.
McGraw-Hill's French Student Dictionary by
Your best first reference to the French language As you begin studying the French language, you must have a reliable bilingual dictionary with the basic words you need, not the advanced terms you don't. With McGraw-Hill's French Student Dictionary you'll find what you need quickly and easily--without being overwhelmed with text. This book features: 3,500 essential words, each with grammatical information, easy-to-use pronunciation guide, verb conjugation (when appropriate), and an example sentence Numerous subentries to explain shades of meaning and idiomatic expressions related to the principal entries A collection of grammar tips and hints, including common mistakes to avoid Helpful appendices of useful information such as common names in French, weights and measures, maps, numbers, and more Begin your language learning with the authoritative McGraw-Hill's French Student Dictionary at your side. It provides a perfect complement to your French studies.
Side by Side French and English Grammar by
A simple approach for learning French grammar by comparing it to your first language, English! Side-by-Side French and English Grammar present explanations of the essential elements of French grammar alongside their English-language equivalents. This method allows you to build on what you already know; not only do you learn French grammar but also enjoy the added benefit of strengthening your grammar skills in your native tongue! Each lesson clearly explains functions and uses of the different parts of speech and includes abundant examples for each entry. Because the vocabulary is limited to frequently used words, you can concentrate more on a sentence's structure instead of becoming tangled in its meaning. A "Quick Check" section summarizes main ideas in each section and helps you retain the most important information. This third edition features a new exercise section to further reinforce what you have learned.
This final level of French delves into the use and application of the lessons taken from the first three levels. It will reinforce lexical and grammatical concepts as well as the socio-cultural features that go along with it. It will also aid the learners in preparation for Diplôme d’études en langue française (DELF) examination, awarded by the French Ministry of Education to prove the French-language skills of non-French candidates.
Beginning Translator's Workbook by
This workbook combines methodology and practice for beginning translators with a solid proficiency in French. It assumes a linguistic approach to the problems of translation and addresses common pitfalls, including the delineation of translation units, word polysemy, false cognates, and structural and cultural obstacles to literal translation. The first part of the book focuses on specific strategies used by professionals to counter these problems, including transposition, modulation, equivalence, and adaptation. The second part of the book provides a global application of the techniques taught in the opening sections, guiding the student through step-by-step translations of literary and non-literary excerpts. The revised edition clarifies some of the finer points of the translation techniques introduced in the first edition, provides extra practice exercises, and offers information on a website that can be used in class. "
The Conceptualization of Counterfactuality in L1 and L2 by
Counterfactual thinking is a universal cognitive process in which reality is compared to an imagined view of what might have been. This type of reasoning is at the center of daily operations, as decision-making, risk preventability or blame assignment. More generally, non-factual scenarios have been defined as a crucial ingredient of desire and modern love. If the areas covered by this reasoning are so varied, the L2 learner will be led to express 'what might have been' at some point of her acquisitional itinerary. How is this reasoning expressed in French, Spanish and Italian? By the use of what lexical, syntactic and grammatical devices? Will the learner combine these devices as the native French speakers do? What are the L1 features likely to fossilize in the L2 grammar? What are the information principles governing a communicative task based on the production of counterfactual scenarios? These are some of the questions addressed by the present volume.
Constructions in French by
The book Constructions in French is the first collected volume to focus on French syntax from a constructionist perspective. It has been written with two kinds of readers in mind: for readers interested in the relationship between the French linguistic tradition and cognitive linguistics, and for readers who would like to examine how constructional analysis can be applied to a variety of French language phenomena. The eleven papers illustrate the insights generated by combining lexicalist and constructionist approaches, focusing on syntax as a dynamic system and using corpus data from a variety of speech genres. The contributions provide new findings about French usage trends (in linguistics and in psycholinguistics), including insights into new, nonstandard and little studied constructions.
French Applied Linguistics by
This state-of-the-art volume on French Applied Linguistics includes two introductory chapters, the first summarizes the past, present and future of French in applied linguistics, and the second reviews the history of French from a sociolinguistic perspective. The six chapters of the first part cover the core aspects of the second language acquisition of French: phonology, semantics/syntax, syntax/morphology, pragmatics, sociolinguistics, and grammatical gender. The seven chapters of the second part explore the contribution of French in various subfields of applied linguistics such as language ideology and foreign language pedagogy, corpus linguistics, and French Sign Language. A chapter studies the role of affective variables on language learning, while another investigates natural language and lexical creativity. The chapters on creole studies and applied linguistics in West Africa address issues in first and second language acquisition in complex sociolinguistic and political contexts. The last chapter serves as an epilogue focusing on Louisiana, a region rich in linguistic history.
Grammaticalization and Pragmatics by
Deals with pragmatic factors involved in the evolution of grammatical or lexical forms or in the emergence of complex syntactic structures in various languages (Dutch, French, Italian, Portuguese, Romanian, Serbian and Spanish).
Impersonals and Other Agent Defocusing Constructions in French by
This book investigates French impersonals as a functional category. Any structure whose agent is defocused and whose predicate describes a situation stable enough to be generally available should be considered impersonal. In addition to il impersonals, the category also includes demonstrative (ce/ça), middle (se), and indefinite (on) structures. These different forms belong to the same functional category because they systematically code general and predictable events that cannot be imputed to a specific cause. Because generality and predictability are gradual notions, impersonals can only be identified within the context of specific constructional islands which therefore constitute the organizing principle of the French impersonal category. Conducted in Cognitive Grammar, the analysis follows the functional tradition in expanding the scope of French impersonals beyond il constructions, but also proposes a way of precisely delineating the category. This book will be of interest to anyone interested in impersonal constructions and French linguistics.
The Lexical Basis of Grammatical Borrowing by
This book is a detailed study of French-English linguistic borrowing in Prince Edward Island, Canada which argues for the centrality of lexical innovation to grammatical change. Chapters 1-4 present the theoretical and methodological perspectives adopted along with the sociolinguistic history of Acadian French. Chapter 5 outlines the basic features of Acadian French morphosyntax. Chapter 6 provides an overview of the linguistic consequences of language contact in Prince Edward Island. Chapters 7-9 consider three particular cases of grammatical borrowing: the borrowing of the English adverb back and the semantic and syntactic reanalysis it has undergone, the borrowing of a wide range of English prepositions, resulting in dramatic changes in the syntactic behaviour of French prepositions, and the borrowing of English wh-ever words, resulting in the emergence of a new type of free relative. Chapter 10 argues for a theory of grammar contact by which contact-induced grammatical change is mediated by the lexicon.
Third Language Acquisition in Adulthood by
In recent years, researchers have acknowledged that the study of third language acquisition cannot simply be viewed as an extension of the study of bilingualism, and the present volume's authors agree that a point of departure that embraces the unique properties that differentiate L2 acquisition from L3/Ln acquisition is essential. From linguistic, sociological, psychological, educational and cognitive viewpoints, it has become increasingly apparent that the study of L3/Ln acquisition can provide new evidence to help resolve ongoing debates in these areas of study. This volume uniquely provides a wide-ranging overview of current trends in the study of adult additive multilingualism from formal, psycholinguistic and sociolinguistic perspectives, adding new insights into adult multilingual epistemology. This collection includes critical reviews of L3/Ln morphosyntax, phonology, and the lexicon, as well as individual studies with unique language pairings including Romance, Germanic, Slavic, and Asian languages.
A Comprehensive French Grammar by
Characterized by clear and accessible explanations, numerous examples and sample sentences, a new section on register and tone, and useful appendices covering topics including age and time, A Comprehensive French Grammar, Sixth Edition is an indispensable tool for advanced students of French language and literature. A revised edition of this established, bestselling French grammar Includes a new section on register and medium and offers expanded treatment of French punctuation Features numerous examples and sample sentences, and useful appendices covering topics including age, time, and dimension, all available in an easily-navigable format Written by renowned French scholar, Glanville Price
Front Office Operations 1 - Lecture
This is a place in the hotel where first and last impressions are created: room reservation, welcoming of guests upon arrival and settlement of account happen in this department. During occupancy, this is where guests get connected to obtain information on the services that the hotel has. Guest accounts are maintained in this department as well. The experience of the guest in this department may make or break their stay. Front office operations play a big role in the bottom line of the organization. A successful Front Office department starts with having employees who have general knowledge of the policies, procedures and operating standards of the department.
Check-In Check-Out by
Check-In, Check-Outprovides complete coverageof the hotel's front office and all of the support positions that make it work. Organized to reflect how a guest moves through the hotel (reservations, arrival, billing, departure, etc.) this edition provides a broad view of lodging management and covers unique topics such as corporate housing, destination elevators, and trade advertising contracts. Key industry changes are addressed throughout such as hotel technology, the greening of the industry, security issues and automation. Over 200 exhibits illustrate chapter content and help to create a work that both students and professional hoteliers seek out.
Check-In Check-Out by
For courses in hotel administration that focus on front desk operations or hotel management, and as an adjunct to other hotel courses such as housekeeping, hotel accounting, hotel marketing or hotel personnel/human resources. Now in its 9th Edition, Check-In Check-Out remains the leading guide to managing profitable hotel operations. Extensively revised to reflect the industry's rapid change, it presents rich detail about best practices and future directions, while offering the widest coverage of any book in the field. Students gain an intuitive understanding based on the flow of the guest's experience: through reservation, arrival, registration, service purchasing, departure, billing, and recordkeeping. The entire rooms division is covered thoroughly, and linked to other hospitality functions, related industries, and the broader economy. Extensive new coverage includes: increased internationalisation; green operations; new financing sources; boutique and urban collections; new reservations strategies; and much more. This edition has been streamlined to help students learn more in less time, and contains 150+ exhibits to promote visual learning.
Complete guide to front office : accommodation services by 
Front office skills : a practical approach by Front office system and procedures by Functions of office management by 
Hotel Front Office Management by
The Fifth Edition of Hotel Front OfficeManagement is one of the leading texts in addressing thedemands for instructing future leaders of the hotel industry. Educators who are preparing professionals for roles as front officemanagers and general managers in hotels are required to meet thechallenges of operations, technology, training, empowerment, andinternational applications. This latest edition ofHotel Front Office Management continues to encouragestudents to take an active role in applying these concepts to theexciting world of hotel operations. The emphasis on managementcontinues to play a central role in Hotel Front OfficeManagement, Fifth Edition. The text?s structurewill assist students as they prepare for positions as entry-levelmanagers. The logical presentation of chapters in order ofoperations - overview of Lodging Hospitality; tour of the FrontOffice, review of the Guest Cycle, and analysis of Guest Services -allows students to gain insight into a front office manager's rolein the hotel.
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 hotel and front office operations by 
Key Concepts in Hospitality Management by
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry."- Peter Lugosi, Oxford School of Hospitality Management"This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book."- Erwin Losekoot, Auckland University of Technology"All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!"- Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
Managing Front Office Operations by
0133457702 / 9780133457704 Managing Front Office Operations with Answer Sheet (AHLEI) & Managing Front Office Operations Online Component (AHLEI) -- Access Card Package Package consists of: 0133430782 / 9780133430783 Managing Front Office Operations with Answer Sheet (AHLEI) 0133431320 / 9780133431322 Managing Front Office Operations Online Component (AHLEI) -- Access Card
Professional hotel front office management by Front Office Operations 1 - Lecture
This is a place in the hotel where first and last impressions are created: room reservation, welcoming of guests upon arrival and settlement of account happen in this department. During occupancy, this is where guests get connected to obtain information on the services that the hotel has. Guest accounts are maintained in this department as well. The experience of the guest in this department may make or break their stay. Front office operations play a big role in the bottom line of the organization. A successful Front Office department starts with having employees who have general knowledge of the policies, procedures and operating standards of the department.
Check In Check Out by
Introduction Organization Types of Room Hotel Entrance, Lobby and Front Office Reservation Registration Front Office Coordination On-Going Responsibilities During the Stay Activities Room Selling Techniques Night Audit in Front Office Hospitality Computers in Hospitality
Front Desk Management by
Front Office Management Front Office Components Customer Care Customer Relationship Hotel Manager and Guest Service Hotel Reservation Internet Reservation Module Demonstration Hospitality Software
Front Office Operations 2 - Laboratory
Good communication skills and being able to have strong emotional connection with the guests encourage hotel guests to return. You will be exposed to simulated work scenarios and cases and apply the theoretical concepts involving the guest cycle and interpersonal relations.
Boutique Hotels and Hostels by
This exciting new volume in the Brandlife series profiles the worlds best conceived and realized brand identities for hotels and hostels. Beginning with interviews of some of the leading hoteliers profiled, Hip Hotels and Hostels reveals the challenges as well as rewards of building a distinctive brand in todays climate. Some are stand-alone, such as the wonderfully eclectic Oddsson in Reykjavik, while others such as the Ace Hotel or Generator Hostels have developed into highly successful chains that offer regional variations. But whether premium or budget, all have something unique to offer travelers in their brand experience. Features graphic identities, interiors and architecture as well as expert talks with designers and creative directors.
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.
Front office management by Front office system and procedures by 
Hotel Front Office 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.
Hotel front office : a training manual by 
Hotel Front Office Training Manual with 231 SOP by
Recommended: Download Ebook Version (PDF) of this book fromhere: http://www.hospitality-school.com/training-manuals/front-office/Front Office or Front Desk of a hotel is the most important place. It is treated as the nerve center or brain or mirror of the hotel. The first hotel employees who come into contact with most guests when they arrive are members of the front office. These people are mostly visible and assumed mostly knowledgeable about the hotel.Hotel Front Office Training Manual with 231 SOP, 1st edition comes out as a comprehensive collection of some must read hotel, restaurant and motel front office management Standard Operating Procedures (SOP) and 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/
Hotel Management and Operations by
This newly updated edition is a compilation of readings, divided into nine sections, each examining a specific hotel department or activity. Each topic is examined through a variety of viewpoints on the duties, responsibilities, problems, and opportunities encountered there. Multidimensional case studies, taking a practical approach, challenge readers to identify the central issues involved in complex management problems, understand the structure and resources of the department in question, and find solutions that may help in managing other hotel resources and departments.
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.
Managing Front Office Operations by
0133457702 / 9780133457704 Managing Front Office Operations with Answer Sheet (AHLEI) & Managing Front Office Operations Online Component (AHLEI) -- Access Card Package Package consists of: 0133430782 / 9780133430783 Managing Front Office Operations with Answer Sheet (AHLEI) 0133431320 / 9780133431322 Managing Front Office Operations Online Component (AHLEI) -- Access Card
Professional hotel front office management by A visual reference to front office management by A visual reference to guest service by Front Office Operations 2 - Laboratory
Good communication skills and being able to have strong emotional connection with the guests encourage hotel guests to return. You will be exposed to simulated work scenarios and cases and apply the theoretical concepts involving the guest cycle and interpersonal relations.
Check In Check Out by
Introduction Organization Types of Room Hotel Entrance, Lobby and Front Office Reservation Registration Front Office Coordination On-Going Responsibilities During the Stay Activities Room Selling Techniques Night Audit in Front Office Hospitality Computers in Hospitality
Front Desk Management by
Front Office Management Front Office Components Customer Care Customer Relationship Hotel Manager and Guest Service Hotel Reservation Internet Reservation Module Demonstration Hospitality Software
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.
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.
Facilities Design and Building Engineering Systems
The course provides you with the basic concepts of planning and design of hospitality facilities with emphasis on foodservice and lodging facilities. The course also prepares you for a career in consulting or managing the physical property of a hotel or restaurant and work effectively with the engineering and maintenance department. The course benefits those who want to build their own restaurant or lodging. The future economic and success of a foodservice and lodging operation relies not only with impressive looking designs but also with functional designs that can support consistent quality products and efficient service that lead to guest and employee satisfaction.
Barrier-Free Design for Hospitality by
"Now, with this updated and expanded guide, professional designers can meet the pertinent accessibility guidelines mandated by the Americans with Disabilities Act (ADA) for new and existing lodging and eating facilities. Containing over 165 illustrations, this book provides time-saving architectural solutions to common design problems faced when meeting federal accessibility guidelines for hotel, motel, resort, and restaurant facilities." "Included in this comprehensive publication are methods for cost/benefit analyses of design options as well as convenient checklists and survey forms that will help architects, interior designers and allied design professionals assess existing and potential barriers and evaluate new projects. More importantly, you will find how accessible design can lead to increased sales, greater customer satisfaction, and prudent long-range facility planning." "Whether you're an architect, interior designer, or faculty manager you will find the barrier-free expertise you need - from the lobby to the guestrooms, from furnishings to lamps and lighting, from restaurants to restrooms - all in one convenient and comprehensive guide."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Building Type Basics for Hospitality Facilities by
Here's the essential information you need to initiate designs for luxury hotels, resort/theme hotels, convention hotels and conference centers, limited service hotels (motels), and casinos. Filled with project photographs, diagrams, floor plans, sections, and details. Combines in-depth coverage of the structural, mechanical, lighting, internal traffic, security, and accessibility issues that are unique to hospitality facilities with the nuts-and-bolts design guidelines that will start any project off on the right track and keep it there through completion. Order your copy today!
Design and Equipment for Restaurants and Foodservice by
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.
Developing Hospitality Properties and Facilities by
Developing Hospitality Properties and Facilities sets out some of the key issues in developing hospitality properties from the hospitality manager's perspective. From the original concept, through each part of the process, it provides an essential guide for students and professionals on how to manage hospitality facilities to their best effect, using a model-based insight into the process in an informed, but non-technical way. Now in its second edition, this successful text has been updated with new international case studies from companies such as MyTravel, Disneyland Paris Hotel, Elysium Beach Resort Cyprus and many others. It also includes new chapters from well-known authors. With contributions from both academics and practitioners, this book looks at design, building issues, operational relationships, and therefore provides the hospitality manager with insight into how these areas work and what they need to know in order to get the best out of them.
Facility Management by
From the moment it was first published, Facility Management became the ultimate reference for facility and design professionals who want to create a productive workplace that corresponds to the short- and long-term goals of their corporation. This Second Edition provides complete, fully up-to-date information and guidance on the evolving facility management profession that will help facility professionals and their service providers meet and exceed these goals.
Hospitality Facilities Management and Design by 
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.
Managing Sustainability in the Hospitality and Tourism Industry by
This new book focuses on the important concern of sustainability in tourism and hospitality industry. As the world¿s natural resource base is limited, the world is looking for solutions in the domains of energy, water, alternate building materials, resource redeployment, and sustainable livelihoods as well. The tourism and hospitality industry is a large deployer of natural and created resources. Some of the themes the book addresses include: designing sustainable restaurants sustainable accommodation practices designing green hotels energy conservation in hotels- a Green Approach technology and sustainability marketing sustainability to consumers sustainable culinary practices sustainable employee practices sustainable equipment design for the hospitality industry sustainable tourism practices sustainable transport practices sustainable tourism destinations/cities The book takes sustainability beyond the realms of external factors that matter to an organization. The authors look at various constituents of the hospitality sector and analyze each of those from a sustainability standpoint. The book includes case studies that are global in nature and that show how sustainable applications can be used and how concerns can be addressed. Environmental challenges are also discussed. This book is futuristic with lot of practical insights for the students, faculty,. and practitioners. Since the contributors are from across the globe, it is fascinating to see the global benchmarks.
Urban Logistics by
Approximately 80 per cent of European and American citizens live in an urban environment. Due to their large populations and extensive commercial establishments, urban areas require large quantities of goods and services for commercial and domestic use. This results in increasing levels of demand for freight transport services. Freight transport in towns and cities is a major contributor to environmental impacts, particularly to local air pollution and noise. Urban Logistics addresses public policy makers, freight transport companies and receivers of supplies, providing them with the information and guidance to affect change in the logistics of the city. Urban Logistics is written by an outstanding team of international editors combining their expertise and using their research from leading business schools in Sweden and the US. There are also valuable contributions from academics and industry experts from companies and universities from all over the world. The book includes clear examples of initiatives that work and business case developments, as well as toolkits for policymakers and managers who are devising new initiatives. There is an in-depth examination of different aspects of urban logistics, such as retail logistics for cities, urban food supply chains, services and the special logistics requirements involved, construction, waste management and e-commerce and home delivery. There is also a focus on networks and partnerships and an analysis of innovation as a new constant. Online supporting resources include PowerPoint lecture slides.
Facilities Design and Building Engineering Systems
The course provides you with the basic concepts of planning and design of hospitality facilities with emphasis on foodservice and lodging facilities. The course also prepares you for a career in consulting or managing the physical property of a hotel or restaurant and work effectively with the engineering and maintenance department. The course benefits those who want to build their own restaurant or lodging. The future economic and success of a foodservice and lodging operation relies not only with impressive looking designs but also with functional designs that can support consistent quality products and efficient service that lead to guest and employee satisfaction.
Design and Layout of Foodservice Facilities by
A complete guide for the entire facility designprocess?--revised and updated In today's fast-moving business climate, the foodserviceprofessional will likely be involved in several facility designprojects over his or her career. Design and Layout ofFoodservice Facilities, Third Edition provides a comprehensivereference for every step of the process, from getting the initialconcept right to the planning, analysis, design, permitting, andconstruction--in short, everything needed to get to opening day ofthe new establishment! Packed with valuable drawings, photographs,and charts, this essential guide covers the nuts-and-boltsdecisions that make the difference in an effective, efficientfoodservice operation, including equipment selection, workflows,and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of thelatest equipment New pedagogical features incorporated throughout the text,including key terms, review questions, and questions fordiscussion Additional blueprints highlighting design trends Revised appendices that include Web references for additionalinformation Expanded and updated glossary Design and Layout of Foodservice Facilities, ThirdEdition is an invaluable resource for students of foodservicemanagement as well as professionals involved in foodservice designprojects.
Designing Commercial Interiors by
A practical, comprehensive resource for commercial interior design Designing Commercial Interiors is the industry standard reference, now fully revised and expanded to reflect the latest developments in commercial interior design. This book guides you through the entire design process, from planning to execution, to teach you the vital considerations that will make your project a success. This new third edition includes new: Sustainability concepts for a variety of commercial spaces Coverage of accessibility, security, safety, and codes--and how these factors influence commercial design Chapters on design research, project process, and project management Drawings and photographs of design applications Supplemental instructor's resources Commercial interior design entails a much more complex set of design factors than residential design, and many of these considerations are matters of safety and law. This book walks you through the process to give you a solid understanding of the myriad factors in play throughout any commercial project, including how the global marketplace shapes designers' business activities. Whether it's a restaurant, office, lodging, retail, healthcare, or other facility, the interior designer's job is much more complicated when the project is commercial. Designing Commercial Interiors is an exhaustive collection of commercial design skills, methods, and critical factors for professionals, instructors, and those preparing for the NCIDQ exam.
Graft - Home, Story by
Founded in 1998 in Los Angeles, Graft is an international architectural firm with branch offices in Berlin and Beijing. The firm is renowned for its experimental design practice and futuristic design vocabulary. This publication documents projects in the residential realm - whether permanent or temporary, or for holiday or work.
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 Management by
This book will cover the essential role and responsibilities of the facilities manager as it pertains to building maintenance. Facilities management is a broad-based discipline that calls into play architectural, construction, engineering, and management and human skills, particularly for running and maintaining commercial, institutional, academic, and industrial buildings. If you're a newcomer to facilities management you will find this book an excellent introduction to managing maintenance. Already an established professional? You'll be able to brush up on the latest technological and regulatory trends affecting how complex facilities should be successfully maintained by way of risk assessment. The book contains ample, ready-to-use assessment forms and resources for extended practical information. Highlights include: Coverage of key components of facilities maintenance management including risk management, building safety, operations and purchasing, staffing, and more. Guidance on new trends including 'lean building maintenance' and Green Building specs (Green Spec) like LEED as well as guidance on legal contracts, safety regulations, energy efficiency, and more. The author also details specific management guidance by building type including apartments, office buildings, hotels and resorts, government buildings, schools, transport facilities, and many others.
Facilities Manager's Desk Reference by
In the course of their work, the facilities manager will face a range of complex and often challenging tasks, sometimes concerned with a single business premises, often across an entire property portfolio. To help with those tasks, the Facilities Manager's Desk Reference provides the facilities manager with an invaluable source of highly relevant, practical information on the all the principal facilities management services, as well as information on legal compliance issues, the development of strategic policies and tactical best practice information. With a clear practitioner perspective the book covers both hard and soft facilities management issues and is presented in an easy to read, concise format. The Facilities Manager's Desk Reference will be a first point of reference for all busy facilities managers and will save them time by providing access to the information needed to ensure the safe, effective and efficient running of any facilities function. It will also serve as a useful overview for students studying for their professional and academic qualifications in facilities management.
Professional Housekeeping - Lecture
The housekeeping department ensures that the industry work standards and ethical requirements pertaining not only to the effective upkeep of rooms but also public areas and other housekeeping areas of responsibility are met. It takes a highly organized and committed team to achieve daily targets under a time pressured environment. You learn here the equipment, tools and stocks essential to run an effective Housekeeping department.
Hospitality Management by
For senior-seminar courses in 2-year and 4-year hospitality institutions and vocational schools; also appropriate for a first-semester course in hospitality master's programs, as well as a reference tool for industry professionals. This unique text helps students prepare for the hotel and restaurant operational tasks they'll need when first hired in the industry. Both student and instructor-friendly, it offers extensive coverage of useful topics, operational situations, and management cases from the major areas of the hospitality curriculum. It challenges students' competency in problem-solving, critical thinking, effective communication, ethical reasoning, quantitative analysis, and the use of technology.
A Host of Opportunities by
Intended as an introduction to hospitality management courses, this volume is designed to introduce students to the breadth of the hospitality industry and cultivate their enthusiasm for delivering superior service in all areas of hospitality.
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 : a training manual by 
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/
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.
Housekeeping Management by
The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.
Learn and practice hotel housekeeping by Managing Front Office Operations by
0133457702 / 9780133457704 Managing Front Office Operations with Answer Sheet (AHLEI) & Managing Front Office Operations Online Component (AHLEI) -- Access Card Package Package consists of: 0133430782 / 9780133430783 Managing Front Office Operations with Answer Sheet (AHLEI) 0133431320 / 9780133431322 Managing Front Office Operations Online Component (AHLEI) -- Access Card
The National Trust Manual of Housekeeping by
Introduction; The historic house context The National Trust Experience; History of housekeeping; Conservation: principles, practice and ethics; Agents of deterioration; Physical agents of deterioration; Chemical agents of deterioration; Biological agents of deterioration; Light as an agent of deterioration; Relative humidity as an agent of deterioration; Planning and managing housekeeping; Housekeeping tasks; Stonework; Mosaics and decorative tiles; Plasterwork; Painted interiors: wall paintings and painted decoration; Wallpaper; Woodwork; Floors; Floor coverings; Window glass; Metalwork; Decorative light fittings; Stone, plaster and terracotta; Ceramics; Glass,; Metals; Arms and armour; Clocks and watches; Scientific instruments; Musical instruments; Furniture; Gilded and painted wood; Lacquer and japanning; Leather; Textiles; Tapestries, carpets and rugs; Linens and whitework; Costume and accessories; Paper; Glazed framed paper and other materials; Books,; Photographs; Paintings; Portrait miniatures; Polychrome sculpture; Natural history collections; World culture collections; Archaeological collections; Plastics; Collections outdoors; Outdoor stone; Outdoor metals; Outdoor wood; Vehicles; Keeping records; Health and safety; Historic house technology; Opening historic houses; Staffing historic houses; Storage; Building work: planning and protection; Events: planning and protection; Display cases and exhibitions; Interpreting conservation; Living in historic houses; Transporting objects; Commissioning conservation work; Appendix I: Equipment store; Appendix II: Methods of housekeeping protection; Appendix III: Specialist items; Appendix IV: Suppliers; General Bibliography; Useful Organizations; About the Authors; Index
Professional Housekeeping - Lecture
The housekeeping department ensures that the industry work standards and ethical requirements pertaining not only to the effective upkeep of rooms but also public areas and other housekeeping areas of responsibility are met. It takes a highly organized and committed team to achieve daily targets under a time pressured environment. You learn here the equipment, tools and stocks essential to run an effective Housekeeping department.
Facilities Manager's Desk Reference by
In the course of their work, the facilities manager will face a range of complex and often challenging tasks, sometimes concerned with a single business premises, often across an entire property portfolio. To help with those tasks, the Facilities Manager's Desk Reference provides the facilities manager with an invaluable source of highly relevant, practical information on the all the principal facilities management services, as well as information on legal compliance issues, the development of strategic policies and tactical best practice information. With a clear practitioner perspective the book covers both hard and soft facilities management issues and is presented in an easy to read, concise format. The Facilities Manager's Desk Reference will be a first point of reference for all busy facilities managers and will save them time by providing access to the information needed to ensure the safe, effective and efficient running of any facilities function. It will also serve as a useful overview for students studying for their professional and academic qualifications in facilities management.
Guide to Hotel Housekeeping by Brand Management for International Hotels by
Introduction to Hotel Business Brand Management Brand Loyalty Hospitality Trend Window Guest Management Enterprises Restaurant Association (IH&RA)
Professional Housekeeping - Laboratory
Housekeeping is not just cleanliness. Nowadays, guests are more demanding. The hotels are pressured to go green and adopt more eco-friendly practices to achieve higher levels of guest satisfaction. Exposure to actual housekeeping operating and administrative practices and standards is emphasized to complement theories and principles under the lecture classes.
Hotel housekeeping : a training manual by 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/
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.
Housekeeping made easy by Housekeeping Management by
The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.
Housekeeping Management by
The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.
Key Concepts in Hospitality Management by
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry."- Peter Lugosi, Oxford School of Hospitality Management"This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book."- Erwin Losekoot, Auckland University of Technology"All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!"- Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
Managing Front Office Operations by
0133457702 / 9780133457704 Managing Front Office Operations with Answer Sheet (AHLEI) & Managing Front Office Operations Online Component (AHLEI) -- Access Card Package Package consists of: 0133430782 / 9780133430783 Managing Front Office Operations with Answer Sheet (AHLEI) 0133431320 / 9780133431322 Managing Front Office Operations Online Component (AHLEI) -- Access Card
Professional Housekeeping - Laboratory
Housekeeping is not just cleanliness. Nowadays, guests are more demanding. The hotels are pressured to go green and adopt more eco-friendly practices to achieve higher levels of guest satisfaction. Exposure to actual housekeeping operating and administrative practices and standards is emphasized to complement theories and principles under the lecture classes.
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.
Facilities Manager's Desk Reference by
An invaluable source of highly relevant, practical information on the all the principal FM services, written for the practicing facilities manager in an easily readable, concise format. To help the facilities manager meet the needs of their organisation, the Facilities Manager's Desk Reference provides the facilities manager with an invaluable source of highly relevant, practical information on the all the principal FM services, as well as information on legal compliance issues, the development of strategic policies and tactical best practice information. Fully updated over the first edition, and presented in an easily readable, concise format with a clear practitioner perspective, the book covers both hard and soft facilities management issues. It will be a first point of reference for all busy facilities managers, saving them time by providing access to the information needed to ensure the safe, effective and efficient running of any facilities function. Fully updated over the 1st edition, it contains all the essential data covering the principal FM services Highly practical, aimed at the busy FM practitioner Saves time by bringing together essential, useful and practical information Benefits students whose courses do not prepare them for the practicalities of professional practice
Guide to Hotel Housekeeping by Human Resource Management for the Hospitality Industry
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.
Employment relations : fairness and trust in the workplace by Foodservice Management Fundamentals by
Foodservice Management Fundamentals delivers criticalinformation to help students learn how to position, manage, andleverage a successful foodservice operation. The compilation ofmanagement practices, tools, and techniques illustrates essentialapproaches to all segments of the foodservice industry. Theoverarching goal throughout the text is to focus onmanagement-related topics that, when addressed with creativity,strong analytical skills, capable interpersonal skills, andoperational acumen lead to a positive bottom line. Today, foodservice management requires a variety of skills andabilities, including creativity, analytical skills, interpersonalskills, and operational acumen. As foodservice industryrevenues increase, so the number of college programs featuringfoodservice-management courses in nutrition, dietetic, foodscience, and hospitality management programs has grown.
Foodservice Manual for Health Care Institutions by
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book--which has become the standard in the field of institutional and health care foodservice--contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site:www.josseybass.com/go/puckett4e Additional resources:www.josseybasspublichealth.com
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.
Hospitality management : strategy and operations by 
Human resource management by 
Human Resource Management for the Event Industry by
Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through the differing and various types of events from sporting to arts to business events. Since the first edition, there have been many important developments in this field and this second edition has been completely revised and updated in the following ways: extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, risk management, volunteer motivation, talent management, equal opportunities and managing diversity. All explored specifically within the Events Industry extended volunteer chapter, including new material on ethics, volunteer motivation and satisfaction. anbsp;new chapter on Internal Communications, looks at how an effective internal communication plan can be achieved which is a critical part of HR strategy in the unique event environment. updated and new international case studies throughout to explore key issues and show real life applications of HRM in the Events Industry. supported with new lecturer and students online resources including: power point slides, suggested answers to review questions, web & video links to additional resources and a student test bank. Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
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 in the Hospitality Industry by
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise¿s workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi ¿ unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors¿ research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Caf¿ouge.¿ An extended case study drawing from the authors¿ experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
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.
Key Concepts in Hospitality Management by
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry."- Peter Lugosi, Oxford School of Hospitality Management"This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book."- Erwin Losekoot, Auckland University of Technology"All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!"- Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
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 Sustainability in the Hospitality and Tourism Industry by
This new book focuses on the important concern of sustainability in tourism and hospitality industry. As the world¿s natural resource base is limited, the world is looking for solutions in the domains of energy, water, alternate building materials, resource redeployment, and sustainable livelihoods as well. The tourism and hospitality industry is a large deployer of natural and created resources. Some of the themes the book addresses include: designing sustainable restaurants sustainable accommodation practices designing green hotels energy conservation in hotels- a Green Approach technology and sustainability marketing sustainability to consumers sustainable culinary practices sustainable employee practices sustainable equipment design for the hospitality industry sustainable tourism practices sustainable transport practices sustainable tourism destinations/cities The book takes sustainability beyond the realms of external factors that matter to an organization. The authors look at various constituents of the hospitality sector and analyze each of those from a sustainability standpoint. The book includes case studies that are global in nature and that show how sustainable applications can be used and how concerns can be addressed. Environmental challenges are also discussed. This book is futuristic with lot of practical insights for the students, faculty,. and practitioners. Since the contributors are from across the globe, it is fascinating to see the global benchmarks.
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
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.
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.
Human Resource Management in the Hospitality Industry by
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi - unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors' research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Café Rouge.　 An extended case study drawing from the authors' experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Human Resources Management for the Hospitality Industry, 2nd ed. by 
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.
Management Techniques for 21st Century by
Management in 21st Century Management Techniques Human Resource Management Accountancy and Budgeting Recruitment"
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
Strategic Management in Tourism by
This book contains coverage and analytical discussion of the three key areas of contemporary tourism management: evaluation of the most important global trends in tourism; analysis of the impact of crucial environmental issues and their implications; the major factors affecting international tourism management. The aim of this advanced textbook is to provide a vision of integrated management which will benefit students in their future careers.
Successful Restaurant Management by
This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts.
Information Systems for the Hospitality Industry
INFOSYS is an interactive lecture-demonstration course with extensive hands-on exercises on simulation, integration and interpretation of computerized hotel information system. Specifically, the course trains the students to execute, infer and interpret the Rooms Division computer system particularly but not limited to Reservation Module and the Front Office Module of the Micros-Fidelio property management system used internationally in the hospitality industry. It is designed to equip you with tangible knowledge of OPERA system in order to be globally competent on actual computer based hotel operations.
Computer Software and Hardware for the Foodservice Industry by
This buyer's guide to hardware and software for the foodservice industry includes a directory of 35 categories of software and advice on how to choose hard- and software for your needs.
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 marketing in the e-commerce age by 
Hotel Operations Simulation and Auditing Manual by
"Appropriate for Front Office or Front Desk courses within Hospitality Management departments. " This is a workbook and manual designed as an accompaniment to standard lodging or front office text books. A student version of Micros Fidelio, a guest management software application, is included within the text. Micros Fidelio is the industry standard guest service program.
Information Technology in the Hospitality Industry by 
Managing Quality Service in Hospitality by
MANAGING QUALITY SERVICE IN HOSPITALITY: HOW ORGANIZATIONS ACHIEVE EXCELLENCE IN THE GUEST EXPERIENCE, 1st edition teaches the concept of treating customers as guests and creating a "WOW" experience for them. Many other texts in this subject area skip over guest-focused service strategy in hospitality or service This text fully covers the topic of managing hospitality organizations by using academic studies and real life experience from companies like Walt Disney Company, Marriott, Ritz-Carlton, Darden Restaurants, Southwest Airlines and many others. The text is written in three sections: strategy, staffing, and systems.Each chapter includes at suggested hospitality activities for students, in which students are encouraged to visit local organizations to talk with guests, employees and managers to obtain a variety of perspectives on the guest experience. Other activities will have students going to the internet to visit established sites for hospitality organizations. Real and hypothetical hotels, restaurants, and other business types found in the hospitality industry are included as case studies giving the opportunity for discussion of hospitality concepts and principles. "Ethics in Business" segments encourage students to analyze ethical issues associated with chapter topics. Each chapter opens with learning objectives and discussion questions at the end. The included Instructor's Guide provides answers to the end-of-chapter questions and to the discussion questions following the chapter cases, additional field exercises in hospitality, true-false and multiple-choice quizzes, and additional material to assist the instructor in preparing course outlines and lesson plans, providing the best known about managing hospitality organizations big or small.
Managing technology in the hospitality industry by Purchasing 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.
Information Systems for the Hospitality Industry
INFOSYS is an interactive lecture-demonstration course with extensive hands-on exercises on simulation, integration and interpretation of computerized hotel information system. Specifically, the course trains the students to execute, infer and interpret the Rooms Division computer system particularly but not limited to Reservation Module and the Front Office Module of the Micros-Fidelio property management system used internationally in the hospitality industry. It is designed to equip you with tangible knowledge of OPERA system in order to be globally competent on actual computer based hotel operations.
Human Resource Management in the Hospitality Industry by
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi - unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors' research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Café Rouge.　 An extended case study drawing from the authors' experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Administrative Assistant's and Secretary's Handbook by
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. Long the gold standard for office professionals seeking to improve their performance and enhance their value to employers, this comprehensive guidebook is the definitive source of information on topics including: Creating graphics, charts, and presentations ● Microsoft Word, Excel, Outlook, and Publisher ● Web conferencing ● Electronic and paper filing systems ● Recordkeeping ● Research skills ● Travel arrangements ● Meeting planning and management ● Business math ● Computer and software troubleshooting ● And much more Extensively updated, the fifth edition of the Administrative Assistant's and Secretary's Handbook contains new information on Windows 8, Microsoft Office 2013, Apple OS, mobile computing, data security, Google Calendar, Google Drive, Google Docs, and Microsoft Web Applications. Today's administrative jobs are demanding and constantly changing. The latest edition of this best-selling guide will help professionals everywhere come out on top.
Front Desk Management 2 by
Trainings SME Hotel Sector Yield and Revenue Management Systems CRM Electronic Presence International Hotel Chains 21st Century Inn System
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.
Design and Equipment for Restaurants and Foodservice by
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.
Foodservice Manual for Health Care Institutions by
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book--which has become the standard in the field of institutional and health care foodservice--contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site:www.josseybass.com/go/puckett4e Additional resources:www.josseybasspublichealth.com
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 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 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 for Chefs by
Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
Purchasing for Hospitality Operations by Purchasing for the hospitality industry: selection and procurement by 
Purchasing Student Workbook by
Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.
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.
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.
This subject will cure such ignorance. You will learn the fundamental laws relating to hospitality industry locally and internationally in general. Specifically, you will be learning some basic principles in international law, laws of nation versus international law, basic principles in the treatment of aliens, rights and obligations of hotel keepers and guests, basic laws relating to contracts, principles of negligence, rights and liabilities on the sale of food and alcohol, rights and liabilities of travel agents and airlines, basic laws on local employment versus global and fundamentals in case reading for analytical reasoning.
Employment Relations in the Hospitality and Tourism Industries by
Uniquely combining employment relations and the hospitality and tourism fields, this book draws on recently published sources to give readers a comprehensive and internationally comparative perspective on the subject area. It boldly extends the traditional analysis of employment relations by integrating new topics such as the role of customers and the implication of gender at work, into the discussion. It also explores issues of continuity and change in a specific service sector, examining the industry by workplace size and sub-sector. This timely book is one of the first of its kind to consider contemporary issues such as skills shortages, labour turnover and training, as well as changes in employment protection law in different areas of the hospitality industry. This book is an invaluable resource for anyone studying hospitality and tourism, industrial relations and human resource management. It is illustrated with numerous case studies, and includes material from fifty countries, across all continents, ensuring a fully international view is presented.
Hospitality and Tourism Law by
A comprehensive introduction to law as it applies to hospitality, tourism and related industries. Accessibly written with discussions of relevant cases and legal precedents. The text covers both English and Scottish Law, and both hospitality and tourism issues. High quality, degree level and comprehensive.
Hospitality Law by
Provides coverage of legal issues in travel and tourism, including those associated with transportation, travel agents, tour operators, gaming, mixed-use, and timeshare properties Only Hospitality Law textbook that stresses an interactive, applied approach to learning Familiarizes students with technology through the use of searches on the Internet, and references to hospitality cases Short examples stress real-life situations, not extensive legal citations Features real-world legal case summaries that illustrate the practical application of hospitality laws in actual hospitality operations. Strong pedagogical features - opening vignettes, chapter objectives, integrated legal definitions, situational exercises, web exercises and extensive end of chapter materials provide readers with a solid base to learn how to make effective decisions in a hospitality operation
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.
Hotel, Restaurant, and Travel Law by
For students and practicing professionals in hospitality, travel and tourism as well as specialized paralegal work, Hotel, Restaurant and Travel Law: A Preventative Approach, 7th Edition, addresses legal issues confronted by managers in the hotel, restaurant, travel and casino industries. The emphasis is on prevention of legal violations. By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize, the number of lawsuits. The book uses the case method, long recognized as a helpful approach to learning the often-complicated discipline of law. Readers will study decisions from actual cases in which hospitality establishments were sued, as well as what legal precedents were cited.
Human Resource Management for the Event Industry by
Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through the differing and various types of events from sporting to arts to business events. Since the first edition, there have been many important developments in this field and this second edition has been completely revised and updated in the following ways: extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, risk management, volunteer motivation, talent management, equal opportunities and managing diversity. All explored specifically within the Events Industry extended volunteer chapter, including new material on ethics, volunteer motivation and satisfaction. anbsp;new chapter on Internal Communications, looks at how an effective internal communication plan can be achieved which is a critical part of HR strategy in the unique event environment. updated and new international case studies throughout to explore key issues and show real life applications of HRM in the Events Industry. supported with new lecturer and students online resources including: power point slides, suggested answers to review questions, web & video links to additional resources and a student test bank. Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Human Resources Management in the Hospitality Industry by
Human Resources Management in the Hospitality Industry, 2nd Edition helps today's hospitality professional be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees' attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities.
Managing Tourism and Hospitality Services by
The aim of this book is to enhance 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. It is hoped that this book will stimulate new research questions by highlighting tensions and challenges in the area.
Pertinent laws on hospitality management : tourism laws by Philippine tourism laws : a comprehensive guide to studying laws relevant to the Philippine tourism industry by This subject will cure such ignorance. You will learn the fundamental laws relating to hospitality industry locally and internationally in general. Specifically, you will be learning some basic principles in international law, laws of nation versus international law, basic principles in the treatment of aliens, rights and obligations of hotel keepers and guests, basic laws relating to contracts, principles of negligence, rights and liabilities on the sale of food and alcohol, rights and liabilities of travel agents and airlines, basic laws on local employment versus global and fundamentals in case reading for analytical reasoning.
Human Resource Management in the Hospitality Industry by
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi - unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors' research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Café Rouge.　 An extended case study drawing from the authors' experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
The Management of Tourism by
The Management of Tourism considers and applies management concepts, philosophies and practices to the business of tourism. The book goes beyond a conceptual discussion of tourism, to cover management perspectives both in operational and strategic terms. It has been written to provide students with an understanding of the fundamental business management aspects of tourism, together with the specific techniques required for successful management of the variety of tourism businesses. The text places the management of tourism in a structured framework, ordered around four principal themes: - Managing the Tourism System - Managing Tourism Businesses - Managing Tourism in its Environment - Contemporary Issues in Tourism Management Each chapter is written by an acknowledged subject specialist, and highlights current challenges and appropriate management responses to its particular arena. At the same time, each chapter also includes an illustrative case study, and provides suggestions for further reading that offers a more general perspective.
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.
Tourism Development Revisited by
The global tourism industry is a growing, dynamic mega industry, despite the temporary setbacks it has faced from time to time due to political and natural elements. This book approaches tourism development through a critical prism. The collection of articles by leading experts in international tourism relooks at the complex phenomenon of tourism development within a multi-disciplinary framework. Replete with interesting case studies and tourism statistics, it re-examines and re-interprets prevailing dominant paradigms in the subject, leading to new insights and perspectives. Tourism Development Revisited: Concepts, Issues and Paradigms, in addition to discussing the concepts, scope and nature of the tourism business, also includes a diverse commentary on: - The development of tourism in the 21st century; - Emerging models in international tourism; - Challenges faced in emerging markets of East Europe, India and China; - Impact of the Internet and online markets on the travel industry; - Changing human resource practices and contributions by the informal sector; - The importance of tourism as a source of economic development; - The dynamics of the global tourist and corporate traveler; - Ecotourism, exotic destinations and experiential tourism; and - Fundamental issues in leisure, recreation and tourism. The contributors of all the 22 chapters have explored their respective topics beyond the expected realms. They deal with the conceptual and paradigmatic evolution of tourism as a socio-economic phenomenon and an industry, contradictions in its development process, tourism in the developing world including the fast growing Chinese and Indian economies, new tourism products, and their development and management. The book will hold tremendous appeal for students, researchers, academicians, policy makers and professionals in this field.
Introduction to Hospitality Industry
As in the past, service industries make up the largest segment of the world economy. Tourism is one of the largest service components and in the forefront is the hotel industry. Enjoying phenomenal growth, the hotel industry produces a great demand for trained and knowledgeable employees. Hotels offer a large variety of positions and opportunity. This hotel text presents a total overview, not just one finite view, but all departments within a property. Such information is valuable to people pursuing careers in any facet of the tourism industry, as understanding the relationship between the various components is essential.
Big Little Hotel by
Provides practical guidance to professional architects interested in designing hotels, alongside a condensed history of lodging, hospitality and the many factors which influence hotel development. Showcases twenty different small hotel projects designed by a wide range of distinguished architects. Highly illustrated in full colour, each case study is accompanied by detailed floor plans.
Hospitality in Asia by
In a rapidly advancing era, a fresh look at the concept of hospitality from socio-cultural perspectives is needed. This book proposes that a new paradigm in hospitality has been developed in Asia due to its unique culture, social values and traditions. Based on Kaye Chon's extensive field research and experience teaching in hospitality over three decades, this book provides a historical review of the hospitality industry. In order to continue the sustained growth of the hospitality industry and improve quality, it is vital for the industry to create new business models. A flexible approach should be adopted, using new, and different, ways to enhance business instead of traditional methods which may now be outdated. It is vital that new business models embrace innovation and, at the present time, this means finding ways to implement new technology. The eight chapters in the book are richly detailed with case studies and insights from the author's own experiences, providing cutting-edge perspectives on understanding a new paradigm of hospitality embraced in Asia. Written in an accessible style, this book will be valuable reading to students and practitioners who wish to further understand the rapidly developing hospitality and tourism industries in Asia.hor's own experiences, providing cutting-edge perspectives on understanding a new paradigm of hospitality embraced in Asia. Written in an accessible style, this book will be valuable reading to students and practitioners who wish to further understand the rapidly developing hospitality and tourism industries in Asia. It will be a useful resource for those studying hospitality, tourism development, leisure studies, business studies management and the service industries.
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.
Introducing hospitality by 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
Introduction to hotel management by 
Introduction to Management in the Hospitality Industry by
Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Readers will have a strong grasp of the many facets of the hospitality industry once they have utilized this textbook.
Introduction to the Hospitality Industry by
The Seventh Edition of Introduction to the Hospitality Industry gives you the foundation to thrive in today's hospitality industry, covering everything from finance to operational issues. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Written in a clear, accessible style and richly illustrated, the text offers a comprehensive and engaging introduction to the field.
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.
Responsible Hospitality by
The first book to bring together environmental theory and the responsible hospitality debate to define how far the industry has gone and what is left to achieve.
Supervision in the hospitality industry by 
Welcome to Hospitality by
Welcome to Hospitality: An Introduction provides a detailed description of the many facets of the Hospitality and Tourism sector, including tours and travel, hotels, restaurants, culinary, casino operations, cruises, and the recreation and leisure industries. Personal profiles of industry leaders highlight the wide range of career opportunities available in the field. The authors discuss the Hospitality and Tourism industry's evolution toward increased internationalization and integration. Industry Insight vignettes offer a behind-the-scenes view of real-life job tasks and career success stories. Each chapter features practical case study scenarios, including business and social attitude comparatives, advertising and marketing messaging, financial modeling, and competitive analysis formulation. New To This Edition: Expanded coverage of industry career opportunities, a comprehensive new chapter on the Gaming Industry, and expanded coverage of Events Management.
Introduction to Hospitality Industry
As in the past, service industries make up the largest segment of the world economy. Tourism is one of the largest service components and in the forefront is the hotel industry. Enjoying phenomenal growth, the hotel industry produces a great demand for trained and knowledgeable employees. Hotels offer a large variety of positions and opportunity. This hotel text presents a total overview, not just one finite view, but all departments within a property. Such information is valuable to people pursuing careers in any facet of the tourism industry, as understanding the relationship between the various components is essential.
The Family Business in Tourism and Hospitality by
The family business is a global phenomenon, and is particularly prominent in tourism and hospitality. In many cases, the family business was developed for the purpose of facilitating personal and family goals. For example, in rural areas, farmers can use tourism as a way to generate additional income, thereby remaining in the area and retaining family property. Running a bed and breakfast establishment is a way to mix family and work. Lifestyle, locational and autonomy motives are the norm, but profit and growth-oriented entrepreneurs are also found within family businesses.This book is the first academic treatment of family business issues within the tourism and hospitality industry. It provides comprehensive assessment of ownership, management and family-related concerns across the entire business and family life cycle. Many new international case studies of real family businesses are used to illustrate key points. The book will be of significant interest to researchers and students in tourism and hospitality, small business and entrepreneurship studies, as well as to owners and potential investors in family businesses.
Introduction to tourism and hospitality in BC by 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.
Tourism by
`Argued with a real verve, it makes a plea to rethink the role of tourism in modernity seeing it not as a fleeting and marginal element, but as something enduring, emblematic and constitutive of contemporary society. Tourism is seen as a key element of modern life, not an escape from it' - Mike Crang, Department of Geography, University of Durham Tourism is a rapidly growing area of student enrolment. Lecturers and students who have waited patiently for an up-to-date, lucid and indispensable teaching and research text, need wait no more. This book is a matchless guide to understanding the theory, practice, development and effects of tourism. Tourism: An Introduction: - equips students with a critical perspective of the central processes of tourism and the relationship between tourism and culture - places tourism at the heart of modern life rather than as a peripheral feature added on after work - illuminates the relationship between tourism and nation formation, citizenship, consumerism and globalization - reveals the ritual, performative and embodied dimensions of tourist experience This book offers readers a major synthesis of modern thought on tourism. It breaks the mould of approaching tourism as a self-contained, compartment of contemporary life and treats it as a major and exciting cultural phenomenon. This is a landmark work in the study of tourism. Adrian Franklin is the editor of the acclaimed journal Tourist Studies (SAGE Publications).
Welcome to Hospitality by
This book provides an overview of the major segments of the hospitality, travel and tourism industries. This second edition includes expanded coverage of the fast growing casino industry, careers in hospitality, and changes in technology within hospitality.
Information Systems – Sales and Catering
To help them keep track of all of their events, The Observatory Hotel (a multiple award-winning 5-star hotel in Sydney) uses OPERA Sales & Catering, which is fully integrated with OPERA Property Management System. In this class, you undergo extensive hands-on exercises on the application of the Opera Sales & Catering System. You realize the importance of customer management, learn to set up and maintain business blocks for groups, and create bookings which may have meals, specific room setup, and resource requirements.
Buffet and larder & special diets & catering control by 
Catering Solutions by
Geared to the introductory Culinary student, but very useful to food service operators and professional caterers alike, this book uses a clear, concise approach to connect the basics of culinary catering. It guides readers step-by-step through the entire rigorous process of catering a gourmet event—from food safety, cooking, and beverage selection all the way to background music and napkin folding.
Flight Catering by
The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.
The Foolproof Foodservice Selection System by
An organized plan for creating a quality foodservice staff based upon the author's vast experience in managing foodservice operations. Guaranteed to draw qualified workers to your door, decrease your turnover, increase your profits and raise the level of guest satisfaction and repeat business. Contains application forms, job descriptions, letters to applicants, tracking sheets, interview guidelines, evaluations and a variety of tests--in both English and Spanish. Summaries of relevant federal laws (and states with exceptions to them) are also included.
Managing technology in the hospitality industry by 
On-Site Foodservice Management by
* Unique, current source of information on the specialized area of on-site foodservice operations. * Uses case studies to provide concrete solutions to real-world obstacles for managers. * Shows how to increase quality of food delivery while keeping costs down. * Covers theory and applications, illustrating the industry's best practices. * Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
The Responsible Serving of Alcoholic Beverages by
This New Book & CD-ROM incorporates the legalities and responsibilities of serving alcohol either behind a bar, at a table, or at an off-premise function. Alcohol sales are an important source of revenue for many establishments. However establishments may face the potential for civil and criminal liability should one of your customers become intoxicated and cause damage to themselves, others or property. Good management and employee training is the key to preventing these problems before they become an issue. The Responsible Serving of Alcoholic beverages training course provides management and liquor service staff with the knowledge and awareness necessary to responsibly serve alcohol in licensed premises. Covers: * Alcohol and Legal Issues * Understanding BAC Levels * Responsible serving * ID Checking * Handling difficult customers * Designated Drivers * How alcohol effects the body * identifying and handling problem situations * Minors & Fake Id's * Learn how to reduce liability lawsuits * Local Law Enforcement issues * Reduce liability insurance coverage premiums * A complete and comprehensive yet inexpensive in-house training program. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Restaurant Start-Up Guide by
Thousands of people dream of opening their own restaurant. This guide gives specific what-to-do and when-to-do-it advice for preparing to open a restaurant. Following its advice, nearly anyone can open the doors of their own eatery within a year.
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
Successful Catering by
The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.
Information Systems – Sales and Catering
To help them keep track of all of their events, The Observatory Hotel (a multiple award-winning 5-star hotel in Sydney) uses OPERA Sales & Catering, which is fully integrated with OPERA Property Management System. In this class, you undergo extensive hands-on exercises on the application of the Opera Sales & Catering System. You realize the importance of customer management, learn to set up and maintain business blocks for groups, and create bookings which may have meals, specific room setup, and resource requirements.
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"
Latest Trends in Hotel Industry by
Trends and Classifications Participating Countries Applicability of Classification Hospitality Marketing Marketing Research Process Marketing Analysis Recruitment Strategy Workload Analysis Castellion Method
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 the Hospitality Industry
This course shows an overview of marketing processes, marketing principles, marketing theories, and marketing concepts. These then are applied in developing marketing strategies to create customer value for hospitality organizations in a dynamic business environment. Marketing mix and strategies; industry and market analysis; and marketing plan development are the highlights of the course.
Advances in Social Media for Travel Tourism and Hospitality by
This book brings together cutting edge research and applications of social media and related technologies, their uses by consumers and businesses in travel, tourism and hospitality. The first section addresses topical issues related to how social media influence the operations and strategies of tourism firms and help them enhance tourism experiences: open innovation, crowdsourcing, service-dominant logic, value co-creation, value co-destruction and augmented reality. The second section of the book looks at new applications of social media for marketing purposes in a variety of tourism-related sectors, addressing crowd-sourced campaigns, customer engagement and influencer marketing. The third section uses case studies and new methodologies to analyze travel review posting and consumption behaviors as well as the impact of social media on traveller perceptions and attitudes, with a focus on collaborative consumption and sharing economy accommodation. Finally, the fourth section focuses on hot topics and issues related to the analysis, interpretation and use of online information and user-generated content for deriving business intelligence and enhancing business decision-making. Written by an international body of well-known researchers, this book uses fresh theoretical lenses, perspectives and methodological approaches to look at the practical implications of social media for tourism suppliers, destinations, tourism policy makers and researchers alike. For these reasons, it will be a valuable resource for students, managers and academics with an interest in information and communication technologies, marketing for tourism and hospitality, and travel and transportation management. uses on hot topics and issues related to the analysis, interpretation and use of online information and user-generated content for deriving business intelligence and enhancing business decision-making. Written by an international body of well-known researchers, this book uses fresh theoretical lenses, perspectives and methodological approaches to look at the practical implications of social media for tourism suppliers, destinations, tourism policy makers and researchers alike. For these reasons, it will be a valuable resource for students, managers and academics with an interest in information and communication technologies, marketing for tourism and hospitality, and travel and transportation management.
Entrepreneurship and Tourism by
The development of tourism has historically been characterised by enterprising individuals. Small businesses are the backbone of the tourism and hospitality industry. However, entrepreneurship and the entrepreneurial process have long been marginal topics within tourism scholarship. This is a critical, yet accessible, introduction to the subject. Structured into twelve chapters, this book takes an intuitive step-by-step progression through entrepreneurship in tourism: context, theoretical perspectives and definitions; the entrepreneurial process from concept to reality to growth, policy context and future directions. Featuring learning outcomes, 'reflective practice' activities and a range of international case studies that encourage critical thinking and practical applications, this is essential reading for anyone studying tourism degree programmes at undergraduate and graduate level.
Hospitality in Asia by
In a rapidly advancing era, a fresh look at the concept of hospitality from socio-cultural perspectives is needed. This book proposes that a new paradigm in hospitality has been developed in Asia due to its unique culture, social values and traditions. Based on Kaye Chon's extensive field research and experience teaching in hospitality over three decades, this book provides a historical review of the hospitality industry. In order to continue the sustained growth of the hospitality industry and improve quality, it is vital for the industry to create new business models. A flexible approach should be adopted, using new, and different, ways to enhance business instead of traditional methods which may now be outdated. It is vital that new business models embrace innovation and, at the present time, this means finding ways to implement new technology. The eight chapters in the book are richly detailed with case studies and insights from the author's own experiences, providing cutting-edge perspectives on understanding a new paradigm of hospitality embraced in Asia. Written in an accessible style, this book will be valuable reading to students and practitioners who wish to further understand the rapidly developing hospitality and tourism industries in Asia.hor's own experiences, providing cutting-edge perspectives on understanding a new paradigm of hospitality embraced in Asia. Written in an accessible style, this book will be valuable reading to students and practitioners who wish to further understand the rapidly developing hospitality and tourism industries in Asia. It will be a useful resource for those studying hospitality, tourism development, leisure studies, business studies management and the service industries.
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 and Hospitality 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 management in the hospitality industry by Marketing Research for the Tourism, Hospitality and Events Industries by
This is a user-friendly textbook that covers qualitative, quantitative and social media methods, providing tourism, hospitality and events students and course leaders with an accessible guide for learning and teaching marketing research. The book contains essential information on how to conduct research on visitor trends, experiences, preferences and lifestyles, shedding light on customer preferences, product changes, promotional efforts and pricing differences to ensure the destination is successful. It offers guidance on how to write, conduct and analyze the results of surveys, or use qualitative methods such as focus groups, interviews, projective techniques and observation. It also illustrates how social media can be used as a new means to determine visitor preferences by analyzing online data and conversations. Other content includes suggestions and examples on turning research data into actionable recommendations as well as advice on writing and presenting the final report. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience.
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.
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.
Sustainability in the Hospitality Industry by
Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable issues specifically facing the industry as well as exploring ideas, solutions and strategies of how to manage operations in a sustainable way. Since the second edition of this book, there have been many important developments in this field and this latest edition has been updated in the following ways: Updated content including sustainable food systems, hotel energy solutions, impacts of technology, water and food waste management, green hotel design, certification and ecolabelling systems and the evolving nature of corporate social responsibility strategies. New chapters exploring environmental accounting and the internalization of externalities as well as the management of accessibility in hospitality. Updated and new international case studies with reflective questions throughout to explore key issues and show real-life operational responses to sustainability within the hospitality industry. This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers in the hospitality industry.
Marketing Management for the Hospitality Industry
This course shows an overview of marketing processes, marketing principles, marketing theories, and marketing concepts. These then are applied in developing marketing strategies to create customer value for hospitality organizations in a dynamic business environment. Marketing mix and strategies; industry and market analysis; and marketing plan development are the highlights of the course.
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 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;
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
Hospitality Sales and Marketing
This is a 2-unit lecture course in sales and marketing focused on hotel operations. It aims to provide a broad background about basic sales management policies and procedures. It gives you the opportunity to practice and develop personal selling skills, as well as design sales presentations and promotional programs. The course guides you to develop a sales action plan.
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
Hospitality and Travel Marketing by
Global orientation, and whole-industry coverage of hospitality and tourism set this book apart. This systematic approach to hospitality and travel marketing is written in a user-friendly style. Readers will benefit from the practical nature, and excellent use of relevant and up-to-date cases. Global experience in the industry is emphasized through content on destination marketing and others parts of tourism, along with case examples from around the world. The content draws upon the authors' experience in the hospitality and travel marketing industry, as well as teaching experience from around the globe including the USA, Canada, Europe, Asia, and Australia. Hospitality and Travel Marketing reflects all of the latest trends in the field, including Internet marketing and e-commerce, loyalty marketing, brand extension marketing, and destination branding.
Hospitality Marketing Management by
Completely revised and updated to include more information on Internet marketing, tourism marketing, marketing technology, and international business, Hospitality Marketing Management, Fifth Edition is a comprehensive, core marketing text. This popular textbook explores marketing and themes unique to hospitality and tourism, with a focus on the practical applications of marketing rather than marketing theory. It provides readers with the tools they need to successfully execute marketing campaigns for a hospitality business, no matter what their specialty.
Hotel Convention Sales, Services, and Operations by
This text provides a comprehensive look at the fast growing meetings and convention market segment. A useful ¿how- to¿ guide, it takes students through all aspects of selling and servicing a convention at a hotel or other group meeting facility. In addition, it profiles the customer for meetings and conventions, the planners in charge of site selection, and facilities they commonly use. Also includes ¿Industry Insiders¿ planning tips and case studies direct from professionals in Convention Services departments.
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 Essentials in Hospitality and Tourism by
Marketing Essentials in Hospitality and Tourism: Foundations and Practices provides readers with an introduction to hospitality marketing and the basics of its many different components. With a succinct three-part format, it introduces basic marketing concepts, discusses strategic marketing and the marketplace, and ends with functional strategies that can be used to increase competitive advantage. Tourism applications, interviews with industry executives and case studies provide a glimpse at the real-world of hospitality and tourism, while contemporary examples demonstrate how marketing techniques are used to increase the chances of success.
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 Leadership in Hospitality and Tourism by
How do you gain a sustainable competitive advantage in today's global hospitality industry? Are there ways to attract and keep a customer over the course of a lifetime? Marketing Leadership in Hospitality and Tourism, Fourth Edition addresses the marketing strategies and tactics known to be effective in the industry such as strategic pricing and revenue management, customer loyalty programs, proven communication mixes, and more! Each chapter explores how to market services and the hospitality experience from both an academic and industry point of view. Case studies, international examples, web exercises and intriguing interviews help readers learn about marketing and also about the industry itself.
Marketing management in the hospitality industry by 
Restaurant Marketing by
The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential, ManageFirst Professional (MFP), which is part of our industry career ladder. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example, the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic, learning activities, assessments, case studies, suggested field trips & research projects, professional profiles and testimonials. Instructor resources are available electronically and include competency guide content, notes indicating points to be emphasized, recommended activities and discussion questions, and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams (including three predefined core topics, one foundation topic, and ServSafe Food Safety) a student is awarded the NRAEF ManageFirst Professional (MFP) credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant, foodservice and hospitality programs, proprietary schools and technical/vocational career education schools.
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.
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.
Hospitality Sales and Marketing
This is a 2-unit lecture course in sales and marketing focused on hotel operations. It aims to provide a broad background about basic sales management policies and procedures. It gives you the opportunity to practice and develop personal selling skills, as well as design sales presentations and promotional programs. The course guides you to develop a sales action plan.
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.
Inside City Tourism by
Cities are the dominant geographical focus of business and leisure tourism travel, and cities everywhere are regenerating and reinventing themselves so as to attract visitors, students and investment. Inside City Tourism explores the organisational challenges to which this gives rise, and in particular examines the history, structure and functioning of the urban delivery mechanisms set up to raise profile and maximise tourism. The book is written by the Chief Executive Officer of European Cities Marketing who - as a former tourism academic and city marketing professional - is uniquely placed to synthesise academic and practical insights and to provide a distinctively European overview. While cities increasingly seek to differentiate themselves through brands, events and iconic structures, the approaches, techniques and language used by cities to promote themselves is remarkably similar across the length and breadth of Europe. Never before published case material exemplifies best practice in city marketing, with the greater part of leading edge practice to be found in Scandinavia, Holland, Germany, Austria and Spain. Inside City Tourism 'tells it like it is', uncovering the pitfalls and failures as well as the opportunities and successes, and the attendant leadership challenges. It is essential reading for practitioners and policymakers as well as students and academics.
Social Media Marketing in Tourism and Hospitality by
This book describes ongoing developments in social media within the tourism and hospitality sector, highlighting impacts on both the demand and the supply side. It offers a combination of theory and practice, with discussion of real-life business experiences. The book is divided into three parts, the first of which provides an overview of recent trends in social media and user-generated content, clarifies concepts that are often used in an overlapping way and examines the "digitization of word of mouth" via online networks. The second part analyzes the impacts that social media can have on traveler behavior for each step in the travel process and also on suppliers, highlighting opportunities, threats and strategies. In the third part of the book, future potential trends deriving from the mobile marketing technologies are explored and possible methods for social monitoring by means of key performance indicators are examined. It is considered how engaging customers and prospects by means of social media might increase customer loyalty, foster electronic word-of-mouth communication, and consequently have important effects on corporate sales and revenues. The discussion encompasses methods to measure company performance on each of the social media in order to understand the optimal mix that will support and improve business strategies.
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.
Tourism Sensemaking by
Accurate and useful assessment of tourism market opportunities, network behavior, and tourism destination management performance requires solid foundations in performance evaluation theory as well as applying metrics covering both sensemaking contexts and outcomes. "Advances in Culture, Tourism and Hospitality Research" seeks to advance knowledge and sense-making skills in interpreting cultural, organizational, and personal influences relating to tourism and hospitality behaviors. The ten papers in this volume make explicit current tourism assessment practices and look at how such assessments are being conducted and how to go about accomplishing prescribing and applying advanced assessment metrics. With a multi-regional focus that includes Asia, Europe, and North American this volume examines a variety of topics including: using importance-performance analysis to discern cultural differences in image perceptions with application to international visitors to Mauritius; network analysis methods for modelling tourism inter-organizational systems; and, tools for overcoming continuing bad performance in tourism destination management.
This course will provide theoretical foundation on the basic principles, concepts, and applications of food, nutrition, and wellness as they influence normal health and performance. It also highlights the significance of essential nutrients, dietary modifications, current nutritional issues, challenges, and trends relating to the hospitality industry. Moreover, this course will provide you a framework for developing and incorporating nutrition and wellness principles in innovative menu planning, culinary preparations, tourist destination, guest preferences/expectations, and marketing. It facilitates exchange of information, discussion and establishment of effective nutrition and wellness recommendations in response to the rising demands for healthier foods for target clients in the hospitality industry.
American Dietetic Association Complete Food and Nutrition Guide by
The new edition of the ADA's flagship food and nutrition guide--updated based on the very latest Dietary Guidelines for Americans With over 200,000 copies sold in all editions, this award-winning resource from the world's leading authority on food and nutrition is packed with the latest healthy eating advice for those at every age and stage of life. In this completely revised and updated new edition, you'll find up-to-date, evidence-based, practical answers for your many food and nutrition questions. This cornerstone guide from the American Dietetic Association, written by nationally recognized food and nutrition expert and registered dietitian Roberta Duyff, covers the basics on nutrition, managing weight, and healthy eating. It also provides easy steps and how-tos for selecting, preparing, and storing foods safely to get the most nutrition and flavor for your dollar, and more. Comprehensive, accessible, and easy-to-use, this valuable reference shows how to make healthy food choices to fit any lifestyle. How to put the the very latest Dietary Guidelines for Americans on food choices and physical activity into action Latest guidance to prevent and manage today's health concerns, such as heart disease, diabetes, cancer, food allergies, gluten intolerance, lactose intolerance, and many others Simple, practical tips and flexible food and nutrition skills that suit your needs and lifestyle with ways to apply advice from USDA's MyPlate Advice for healthy nutrition, eating, and cooking across the lifespan Covers vegetarian eating, healthy restaurant options, culinary nutrition and skills, healthy weight, nutrition supplements, and more Interactive self-checks and websites to help you assess your own food choices and take steps to healthy eating
Betty Crocker Cookbook for Women by
Women today are interested in eating well & maintaining a healthy lifestyle throughout their lives. Now Betty Crocker gives them the practical advice on nutrition, exercise, & lifestyle they need to help achieve well-being & stay healthy from their energetic 20s to a fruitful & active retirement.
Digestive Wellness by
The definitive guide to healthy digestion! Digestive Wellness explains how your digestive system works and what to do when it doesn't. You'll find practical solutions to all the common gastrointestinal disorders (and many other conditions) and expert guidance on the newest advances in testing and diagnosis, nutrition, and natural therapies. Plus, you'll learn how faulty digestion can affect the human body systemically, from migraines and skin issues to fibromyalgia and chronic fatigue syndrome. "Dr. Lipski offers a practical toolkit to support each of us--clinicians and patients--to return to wellness by bringing our gastrointestinal system back into balance and harmony. I believe that you will deeply benefit from joining Dr. Lipski on this journey toward digestive wellness." --Patrick Hanaway, M.D., Chief Medical Officer, Genova Diagnostics; President, American Board of Integrative Holistic Medicine "For anyone who has an interest in truly understanding how the gut works or is just interested in finding ways to optimize quality of life during the aging process, Digestive Wellness, 4th Edition is a must read." --Jeffrey Moss, D.D.S., CNS, DACBN, Moss Nutrition "Liz Lipski explains digestion in a most appetizing and personal way. Even better than the last edition, Liz updates her understanding and ours. Everyone with a digestive tract has a need to know what Dr. Lipski synthesizes so well." --Russell M. Jaffe, M.D., Ph.D., CCN, founder, ELISA/ACT Biotechnologies, LLC, and Perque, LLC "Dr. Lipski has written an easy-to-read and highly informative book that will help the general population and practitioners alike understand what the problem is and how to treat it. It is a must-read for anyone who wants to learn more about the intimate relationship between our digestion and our health." --Marcelle Pick, RNC, M.S.N., OB/GYN NP
Essentials of sports nutrition by 
Fitness and Wellness by
Create your own personal fitness and wellness success stories with Hoeger and Hoeger's FITNESS AND WELLNESS. This text helps you take control of your personal fitness and wellness by providing current, practical information and tips that you can incorporate to start living a healthier life. This succinct nine-chapter text offers balanced coverage on health-related physical fitness components with valuable information on wellness. The authors emphasize motivation and behavior modification to help you make a constant and deliberate effort to stay fit and realize your highest potential for good health. Use the interactive study tools in CengageNOW to extend your learning beyond the text. FITNESS AND WELLNESS offers you the most current coverage and practical guidelines to take charge of your health.
Food by
This anthology contains a diverse collection of essays written by respected authorities in the fields of nutrition, food technology, and food safety. Taken together, they offer a broad spectrum of views. Disparate viewpoints of complex issues are encapsulated in each chapter with the use of a question-and-response format. Students are encouraged to see the validity of divergent opinions, so that they may understand the topic inclusively. Important facts, perfect for report writing, are dispersed throughout in eye-catching boxed insets.
Nutrition and Dietetics by
Nutrition & Dietetics: Practice and Future Trends, Fifth Edition Includes Navigate 2 Advantage Access 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. 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.
Physiology of sport and exercise by 
Super Immunity Foods by
Achieve Optimal Health with the Top 25 Immunity-Boosting Foods Build immunity that beats disease and slows down aging while increasing your energy Who doesn't want fewer colds, softer skin, or youthful vitality? Frances Sheridan Goulart, author of the ever-popular Super Healing Foods, now brings you a program for the 25 foods that strengthen the body's six immune centers and help heal and reverse the most common ailments. Focusing on the top 25 foods provides a simple plan that you can easily incorporate into your lifestyle. With delicious recipes and complete menus, a newer, healthier you is now within reach. Did you know these food facts?: Orange and tangerine rinds are a good source of probiotics for digestive health Cooked broccoli is higher in the antioxidants called carotenes, but raw broccoli is higher in vitamin C Apple peels are rich in a compound that helps to halt the growth of cancer cells
The Total Me-Tox by
Actress Beth Behrs of 2 Broke Girls presents a lighthearted, down-to-earth, and holistic wellness guide to giving up the junk food junkie lifestyle and achieving physical and emotional health. Before hitting her stride as one of Hollywood's hottest rising stars, Beth Behrs was a junk-food-loving couch potato, high-strung and stressed out. And then one day, she decided she'd had enough: she was going to take back her life. Beth began with simple steps that led to big changes-and now she wants to help readers do the same. In The Total ME-Tox, Beth shares her journey toward wellness, along with easy-to-follow healthy recipes, shrewd shopping tips, and fun living-room fitness routines (a.k.a. "Meh Workouts") designed to revitalize and inspire even the laziest among us. As entertaining as it is instructive, The Total ME-Tox is an achievable program for looking and feeling great about yourself.
Wellness by
Wellness: Concepts and Applications uses the basic precepts of the wellness movement-- personal responsibility, behavior change and risk reduction, and health-care consumer awareness--to introduce students to the health- and wellness-related information they need to thrive in today's world. The authors provide accurate, scientifically based information on wellness topics as well as assessment activities and other tools for behavior change. The authors also provide a balance among the seven dimensions of wellness while at the same time emphasizing the central roles of physical fitness, nutrition, avoidance of tobacco, and stress management as keys to a healthy life. Other fitness and wellness topics include body composition, flexibility, safety, drugs, STDs, chronic diseases, and more. Accompanying the text are instructor and student resources on the Online Learning Center.
Wheat and Rice in Disease Prevention and Health by
Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplines to enter the realm of whole grain and nutrition research. Overall, studies have shown that a decrease in the amount of whole grains in the modern diet is related to a corresponding increase in health problems that are attributed to this all-too-common dietary imbalance. The resulting health issues associated with an over-processed diet, which provides inadequate levels of nutrients from whole grains, may include obesity, diabetes, high blood lipids, chronic inflammatory states, and an excess of oxidative stress. Strength and endurance may also suffer as a result of these nutrient deficiencies, followed by declines in energy and immunity.
Williams' Nutrition for Health, Fitness & Sport by This course will provide theoretical foundation on the basic principles, concepts, and applications of food, nutrition, and wellness as they influence normal health and performance. It also highlights the significance of essential nutrients, dietary modifications, current nutritional issues, challenges, and trends relating to the hospitality industry. Moreover, this course will provide you a framework for developing and incorporating nutrition and wellness principles in innovative menu planning, culinary preparations, tourist destination, guest preferences/expectations, and marketing. It facilitates exchange of information, discussion and establishment of effective nutrition and wellness recommendations in response to the rising demands for healthier foods for target clients in the hospitality industry.
Advances in Hospitality and Leisure by
Advances in Hospitality and Leisure, a peer-review volume, delivers refreshing insights from a host of scientific studies in the domains of hospitality, leisure and tourism. It provides a platform to galvanize thoughts on contemporary issues and merging trends essential to theory advancement as well as professional practices from a global perspective.
Fuel for Sport by
Fuel for Sport: The Basics is a nutrition text designed to help readers understand and apply basic sports nutrition information. It emphasizes the unique needs and challenges of meeting those needs in adolescent athletes. Readers can expect to learn and understand theories related to nutrition and human performance, such as energy content of food and how this energy is transferred to the body; how ATP relates to energy and force production; the concepts of energy balance and fuel storage within the body and their effects on power output and endurance; the important roles of each of the macronutrients and micronutrients; and how fluids before, during, and after exercise facilitate thermoregulation, nutrient transport, and maintenance of stroke volume. In addition to important information related to exercise physiology and nutrient metabolism, readers are presented with real-world applications of these principles. The author often relates theories and principles to dietary recommendations and athletic scenarios. Understanding of each topic is also enhanced through liberal use of summaries, lists, and tables. Fuel for Sport presents up-to-date, sport-specific dietary and fluid recommendations and adopts a foods-first approach to meeting macro- and micronutrient needs; included are ample examples of convenient sources of the discussed nutrients as well as dietary strategies and ideas to implement recommendations.
An introduction to nutrition by 
Nutrition and Activity by
Obesity levels have been increasing along with a reduction in exercise levels. The associated health problems of coronary heart disease, certain types of cancers, strokes, joint problems, type 2 diabetes, and social and emotional problems are all linked with obesity. One of the major factors in preventing this obesity is exercise. The articles in this e-book cover a variety of issues related to health, nutrition, and exercise. Topics covered include cancer and exercise, infertility, and body composition, nutrition, and dietary assessment for athletes.
Sports Nutrition Strategies for Success by
This text provides science-based nutrition recommendations that support the optimal performance and well being of young athletes. The authors give an overview of sports nutrition fundamentals, including a breakdown of the macronutrient, micronutrient, and hydration recommendations, as well as optimal quantity and timing of nutrient intake. They also discuss weight management and how to support athletes in achieving healthy weight gain or weight loss; disordered eating and eating disorders signs, symptoms, and treatment; and risks and benefits of dietary supplements. This text concludes with delicious and nutritious meal and snack recipes and a list of reputable resources. Ultimately, this text is a practical, meaningful, and applied sport nutrition resource for exercise professionals across a wide range of disciplines.
Personality Development in the Hospitality Industry
You are going to learn and apply concepts and principles that will assist you in becoming more effective in both professional and personal settings. Other concepts will focus on developing interpersonal relationship skills, work ethics, and continuous self-improvement. For a stronger sense of service, there will be emphasis on application of skills to produce students who are gracious, respectful, and possess manners that are expected from hospitality professionals.
Cases in Hospitality and Tourism Management by
Handbook of Hospitality Human Resources Management by
Handbook of Hospitality Human Resources Management is an authoritative resource comprising an edited collection of papers, which review and discuss this crucial aspect of hospitality, whilst illustrating how theories and concepts can be applied to the hospitality industry. Written by internationally recognized practitioners and academics, this book provides thorough reviews and discussions. The depth and coverage of each topic is unprecedented. A must-read for hospitality researchers and educators, students and industry practitioners.
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 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 in the Hospitality Industry by
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise¿s workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi ¿ unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors¿ research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Caf¿ouge.¿ An extended case study drawing from the authors¿ experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Leadership and personality development : for tourism and hospitality professionals by 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.
Personal development for smart people : a complete guide to growth and success by 
Sell Yourself: How to Create, Live, and Sell a Powerful Personal Brand by
One of today's cutting-edge business and sales pros, The First Lady of Sales, reveals how you can create, live, and sell your own powerful personal brand. Like many people, you may have overlooked the crucial importance of creating a powerful personal brand--and you might not even realize even if you haven't taken the time to create that personal brand, you still have one. Sell Yourself gives you the tools to own that band and use it to sell yourself exactly how you want. In Sell Yourself, Dr. Cindy McGovern--known in the business and sales community as "the First Lady of Sales"--will guide you toward a new way of thinking about the role of your personal brand, and will reveal how you can create, live, and sell that brand to sell yourself. She also will teach you how to overcome any aversion to sales you may have so you can sell that brand like a pro. You'll learn how to equip yourself with the essential tools to create, live, and sell a powerful personal brand including: * A roadmap to determine what's most important to you--including core values--which are central to your personal brand. * Exercises and tips to help you live your personal brand consistently every day. * A five-step process, based on Dr. Cindy's win-win and collaborative sales philosophy, which will help you sell your brand like an experienced sales professional, even if you hate sales. Packed with anecdotes about successful--and not so successful--personal branding efforts, stories from Dr. Cindy's own journey, and step-by-step guidance on how to create, live, and sell a powerful personal brand, Sell Yourself reveals a potent formula for creating a rock-solid personal brand--and selling it the right way so you get what you want.
Strategic Hospitality Leadership by
Doing business in the tourism and hospitality scene in Asia can be very interesting and rewarding but also poses many challenges. Not many books have been written on the hospitality industry in Asia. Strategic Hospitality Leadership makes a useful contribution, providing the first specialized approach to the business of hospitality in Asia. The book is an invaluable resource of reference and insightful compendium by contributors who are the Cornell School of Administration's alumni, the Cornell-Nanyang Institute of Hospitality Management faculty, and members of its Joint Advisory Board. Their varied backgrounds and profound appreciation of the complexities in building enterprises from the ground up, or expanding an on-going business organization are the types of first-hand knowledge and perspective that is beneficial, informative, and inspirational to industry veterans and students alike. These contributors include chief executives and senior management of hotels and resorts, serviced apartments, restaurants, and food and beverage groups, who have been successful in Asia. Strategic Hospitality Leadership provides readers with the collective wisdom of these successful top executives on a range of topics including brand management, strategic direction, service, marketing, human resource, crisis management, business growth, leadership, portfolio management, best practices, and development. The book will help current and future leaders address major issues that are being and will continue to be confronted in the hospitality industry in Asia, and aims to increase the success of new entrants into Asia.
Successful time management : best practices to maximize productivity by 
Tourism by
Tourism: The Business of Hospitality and Travel, 5e views the industry from a business perspective--examining the management, marketing and finance issues most important to industry members. Chapters reveal an integrated model of tourism and address consumer behavior, service quality and personal selling. Readings and integrative cases close each part and end-of-chapter exercises offer application activities for students. This edition includes early coverage of geography, more international examples, new case studies and expanded application and web-based exercises.
Transform behaviors, transform results! : identifying and using behavioral indicators to drive sustainable change and improvement by Welcome to Hospitality by
Welcome to Hospitality: An Introduction provides a detailed description of the many facets of the Hospitality and Tourism sector, including tours and travel, hotels, restaurants, culinary, casino operations, cruises, and the recreation and leisure industries. Personal profiles of industry leaders highlight the wide range of career opportunities available in the field. The authors discuss the Hospitality and Tourism industry's evolution toward increased internationalization and integration. Industry Insight vignettes offer a behind-the-scenes view of real-life job tasks and career success stories. Each chapter features practical case study scenarios, including business and social attitude comparatives, advertising and marketing messaging, financial modeling, and competitive analysis formulation. New To This Edition: Expanded coverage of industry career opportunities, a comprehensive new chapter on the Gaming Industry, and expanded coverage of Events Management.
Personality Development in the Hospitality Industry
You are going to learn and apply concepts and principles that will assist you in becoming more effective in both professional and personal settings. Other concepts will focus on developing interpersonal relationship skills, work ethics, and continuous self-improvement. For a stronger sense of service, there will be emphasis on application of skills to produce students who are gracious, respectful, and possess manners that are expected from hospitality professionals.
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.
Consumer Psychology of Tourism, Hospitality and Leisure by
Themes covered by this collection of papers include attitudes, emotions and information processing; motivation and learning; consumption systems; decision and choice; experience and satisfaction; market segmentation; attraction and loyalty; and image and interpretation.
Culture and Career Development by
This e-book deals with aspects of culture and career development in hospitality and tourism management. Many studies have assumed the importance of cultural values and/or personality in the service orientation of individuals. The findings presented here, however, emphasize the importance of training and development in preparing individuals to give service. This is heartening to the industry, which faces increasing challenges through globalization and immigration. From these studies it seems that not only can the predisposition to service as a whole be fostered by training, but also front line staff's orientation towards particular styles and standards of service. This is good news for any organization that wishes to respect and manage its multicultural work force.
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
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.
Principles of Food Production and Menu Planning - Laboratory
This subject will bring you to the kitchen world where details and intricacy of actual operations and pressures happen. It will stimulate your curiosity on the science behind cooking and equip you with the solid foundational skills in cookery, food production, and knife skills. Aren’t you excited to create delectable, palate-stimulating, and ‘instagrammable’ dishes?
Culinary Math by
Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This second edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings. Whether this text-workbook is used in a college course, an apprenticeship program, or in a career and technical education setting, learners will benefit from its well-illustrated and engaging style. Each chapter is divided into sections to allow maximum teaching and learning flexibility. Each section ends with a checkpoint consisting of short-answer review questions, and math exercises at the end of each chapter allow learners to apply math principles. The appendix contains all of the culinary math formulas used in the book plus reference tables and forms.
Design and Equipment for Restaurants and Foodservice by
This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. Design and Equipment for Restaurants and Foodservice offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry.
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.
Foodservice management : principles and practices by Foodservice Manual for Health Care Institutions by
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book--which has become the standard in the field of institutional and health care foodservice--contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies'standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food-service industry. Companion Web site:www.josseybass.com/go/puckett4e Additional resources:www.josseybasspublichealth.com
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.
Fundamentals of food service management by 
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.
Remarkable Service by
Transforming service into extraordinary guest experiences--with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals
The Routledge Handbook of Sustainable Food, Beverages and Gastronomy by
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world¿s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook¿s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy¿s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Principles of Food Production and Menu Planning - Laboratory
This subject will bring you to the kitchen world where details and intricacy of actual operations and pressures happen. It will stimulate your curiosity on the science behind cooking and equip you with the solid foundational skills in cookery, food production, and knife skills. Aren’t you excited to create delectable, palate-stimulating, and ‘instagrammable’ dishes?
Food Processing Technology by
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Quantity cookery : menu planning and cooking for large numbers by Successful Restaurant Management by
This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts.
Principles of Food Production and Menu Planning - Lecture
This subject will bring you to the kitchen world where details and intricacy of kitchen operations happen. It will stimulate your curiosity on the science behind cooking and equip you with the solid theoretical foundation in menu planning and food production. Before you start your practical studies, you must be confidently knowledgeable about the profession you are entering. This course is definitely worth the time of scientific exploration in the world of cooking!
Food for Fifty by
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions. New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy. New! Updated information on menu planning for special meals, events and receptions. New! Updated information on recipe modification. For professionals in Quantity Food Production and Foodservice Management.
Foodservice management : principles and practices by 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.
Foundations of Menu Planning by
Foundations of Menu Planning reveals the science of menu construction, covering all its subtleties from pricing psychology to product descriptions. Chapters are organized to show how to create a menu from start to finish-looking at nutrition, style, recipe cost, meal pricing, layout, and menu evaluation. Each chapter showcases sample menus and a wide range of menu styles. A unique chapter on unwritten menus and a capstone chapter on strategy reinforce why this book is considered the most comprehensive on the market.
Introduction to Foodservice by
For courses in Introduction to Foodservice Management and Introduction to Food and Beverage Service. This 10th edition of a classic text has been thoroughly revised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included.
Professional Kitchen Manager by
For Culinary Arts courses in Cost Control, Menu Planning and Development, Purchasing, and Supervision. Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.
Purchasing for Chefs by
Now in the new Second Edition, Purchasing for Chefs is a comprehensive yet concise treatment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and services in order to run their businesses effectively. It contains sections on "Purchasing Technology" that explains purchasing lingo beyond the scope of the book as well as illustrating different tools used in purchasing. This book is written in a unique conversational style that makes purchasing an accessible subject.
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 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.
Principles of Food Production and Menu Planning - Lecture
This subject will bring you to the kitchen world where details and intricacy of kitchen operations happen. It will stimulate your curiosity on the science behind cooking and equip you with the solid theoretical foundation in menu planning and food production. Before you start your practical studies, you must be confidently knowledgeable about the profession you are entering. This course is definitely worth the time of scientific exploration in the world of cooking!
Food Processing Technology by
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics
Quantity cookery : menu planning and cooking for large numbers by 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
Serving People with Food Allergens by
An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people worki
Successful Restaurant Management by
This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts.
This course will provide you a well-defined theoretical framework of the essential aspects of tourism. The key terms and concepts of tourism will be evaluated and associate it with the current Tourism status. A comprehensive analysis will be done by the rapid growth of the Tourism industry. This will also examine the different components of the industry and how they work together to create a unified, successful travel experience. Travel and tourism industry will be presented in a global perspective through case analysis, observation, and correlation with various insights in terms of economic, environmental, political, and social forces that affect the tourism industry.
Best Practice in Accessible Tourism by
This volume presents an international selection of invited contributions on policy and best practice in accessible tourism, reflecting current practices across a range of destinations and business settings. It brings together global expertise in planning, design and management to inform and stimulate providers of travel, transport, accommodation, leisure and tourism services to serve guests with disabilities, seniors and the wider markets that require good accessibility. Accessible tourism is not only about providing access to people with disabilities but also addresses the creation of universally designed environments, services and information that can support people who may have temporary disabilities, families with young children, the ever-increasing ageing population, as well as creating safer work places for employees. The book gives ample evidence that accessible tourism organisations and destinations can expand their target markets as well as improve the quality of their service offering, leading to greater customer satisfaction, loyalty and expansion of business.
Fundamentals of Planning and Developing Tourism by
For all courses in tourism development planning for both the public and private sectors. Fundamentals of Planning and Developing Tourism brings into focus the growing importance of tourism in developing economies of the world, for social change, alleviating poverty, and achieving sustained growth. It offers a complete, organized, and quantifiable methodology for tourism development planning that reflects economics, marketing, and crucial issues such as conservation, capacity constraints, and social acceptability. It covers all steps used for analyzing and planning tourism development in free market, mixed, and centrally-planned economies. The text is replete with historical explorations and examples, including several real life case studies illuminating both successes and failures in tourism planning and development.
Political Economy of Tourism by
Political economy, in its various guises and transfigurations, is a research philosophy that presents both social commentary and theoretical progress and is concerned with a number of different topics: politics, regulation and governance, production systems, social relations, inequality and development amongst many others. As a critical theory, political economy seeks to provide an understanding of societies ¿ and of the structures and social relations that form them ¿ in order to evoke social change toward more equitable conditions. Despite the early influence of critical development studies and political economy on tourism research, political economy has received relatively little attention in tourism research. Political Economy and Tourism the first volume to bring together different theoretical perspectives and discourse in political economy related to tourism. Written by leading scholars, the text is organised into three sequential Parts, linked by the principle that ¿the political¿ and ¿the economic¿ are intimately connected. Part one presents different approaches to political economy, including Marxist political economy, regulation, comparative political economy, commodity chain research and alternative political economies; Part two links key themes of political economy, such as class, gender, labour, development and consumption, to tourism; and Part three examines the political economy at various geographical scales and focuses on the outcomes and processes of the political act of planning and managing tourism production. This engaging volume provides insights and alternative critical perspectives on political economy theory to expand discussions of tourism development and policy in the future. Political Economy and Tourism is a valuable text for students, researchers and academics interested in Tourism and related disciplines.
Principles of tourism by Principles of tourism. Part 1 by Principles of travel and tourism : focus on the Philippines by 
Rural Tourism and Recreation by
The decline in agricultural and other forms of rural employment in developed countries has created a need for a diversified range of rural businesses. Tourism and recreation are recognized as prime contributors to this process. This book reviews both the theory and practice of rural tourism and recreation. Including numerous case studies and contributions from both academics and practitioners, it illustrates how small enterprises can create and adapt products and markets.
Service Quality in Leisure, Events, Tourism and Sport by
Service quality is at the forefront of how the leisure, events, tourism and sport (LETS) sectors operate. An important consideration for any business, and therefore any student of the subject, this new edition of a successful textbook addresses the key points and principles of managing service quality across the industry sector. Fully updated and enhanced, it: - Covers areas such as the experience economy, capacity management and service culture, as well as methods for measuring quality and satisfaction. - Includes numerous case studies to help students apply classroom-based theory to practice. - Is packed with student-friendly pedagogy and full colour illustrations throughout to enhance the learning experience. Considering the underpinning theory of service quality, this book informs the reader of the practical application of service quality management tools and techniques in an industry with distinctive features and challenges. An invaluable read for students within the LETS sectors, it also provides a useful refresher for practitioners working in the industry.
Tourism by
The 12th Edition of Tourism: Principles, Practices, Philosophies explores major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. Written in global terms, it provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry. Among the topics given expanded coverage in this edition are: B&Bs, time shares, meetings and conventions, sustainable tourism, climate change, social media, and mobile marketing.
Tourism Development by
Tourism development, tourism, economics, sociology, psychology, environment, geography.
Tourism Principles and Practice by This course will provide you a well-defined theoretical framework of the essential aspects of tourism. The key terms and concepts of tourism will be evaluated and associate it with the current Tourism status. A comprehensive analysis will be done by the rapid growth of the Tourism industry. This will also examine the different components of the industry and how they work together to create a unified, successful travel experience. Travel and tourism industry will be presented in a global perspective through case analysis, observation, and correlation with various insights in terms of economic, environmental, political, and social forces that affect the tourism industry.
The Economics of Recreation, Leisure and Tourism by
This textbook describes the relevance of economics to the tourism and leisure industries, helping you to pass an economics module as part of a tourism, recreation or sport management degree. 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. The author explains the impact of the global economic crisis and the importance of understanding what has happened over the course of previous economic business cycles to prepare for what may happen in the future. Contrasting evidence is put forward to provide a sense of the dynamics of world economies.
The Ethics of Tourism by
There are increasingly strident calls from many sectors of society for the tourism industry, the world's largest industry, to adopt a more ethical approach to the way it does business. In particular there has been an emphasis placed on the need for a more ethical approach to the way the tourism industry interacts with consumers, the environment, with indigenous peoples, those in poverty, and those in destinations suffering human rights abuses. This book introduces students to the important topic of tourism ethics and illustrates how ethical principles and theory can be applied to address contemporary tourism industry issues. A critical role of the book is to highlight the ethical challenges in the tourism industry and to situate tourism ethics within wider contemporary discussions of ethics in general. Integrating theory and practice the book analyses a broad range of topical and relevant tourism ethical issues from the urgent 'big-picture' problems facing the industry as a whole (e.g. air travel and global warming) to more micro-scale everyday issues that may face individual tourism operators, or indeed, individual tourists. The book applies relevant ethical frameworks to each issue, addressing a range of ethical approaches to provide the reader with a firm grounding of applied ethics, from first principles. International case studies with reflective questions at the end are integrated throughout to provide readers with valuable insight into real world ethical dilemmas, encouraging critical analysis of tourism ethical issues as well as ethically determined decisions. Discussion questions and annotated further reading are included to aid further understanding. The Ethics of Tourism: Critical and Applied Perspectives is essential reading for all Tourism students globally.
Peace Through Tourism by
Peace through tourism refers to a body of analysis which suggests tourism may contribute to cross-cultural understanding, tolerance and even peace between communities and nations. What has been largely missing to date is a sustained critique of the potential and capacities of tourism to foster global peace. This timely volume fills this void, by providing a critical look at tourism in order to ascertain its potential as a social force to promote human rights, justice and peace. It presents an alternative characterisation of the possibilities for peace through tourism: embedding an understanding of the phenomenon in a deep grounding in multi-disciplinary perspectives and envisioning tourism in the context of human rights, social justice and ecological integrity. Such an approach engages the ambivalence and dichotomy of views held on peace tourism by relying on a pedagogy of peace. It integrates a range of perspectives from scholars from many disciplinary backgrounds, non-governmental organisations (NGOs), tourism industry operators and community, all united by an interest in critical approaches to understanding peace through tourism. Additionally diverse geo-political contexts are represented in this book from the USA, India, Japan, Israel, Palestine, Kenya, the Koreas, Indonesia, East Timor and Indigenous Australia. Written by leading academics, this groundbreaking book will provide students, researchers and academics a sustained critique of the potential and capacities of tourism to foster global peace.
Rural Tourism and Recreation by
This text provides information concerning small and micro-enterprises and how they can create and adapt products and markets. It is appropriate for advanced students as well as rural business practitioners in the leisure and tourism fields.
This course will provide you an overview of various tourism sectors such as transportation, lodging, tour and travel, food service, leisure & recreation and other stakeholders as the main component of the tourism industry and its role in the industry. This will discuss the various trends and issues as well as the types of operation of each sector. Furthermore, this presents a comprehensive analysis through case studies of the major players that comprise the tourism industry and how they relate with each other. This will also explain the role of the Government and its offices in terms of building a relationship with the private sectors and non-government offices (NGO’s). These tourism sectors are examined in terms of typical organizational structures and major functions of divisions including its role as one of the sectors. Impacts of micro and macro-environmental trends and events on each tourism sector are examined in terms of socio-economic, cultural and environmental effects. It also identifies the employment and career opportunities available in each sector and the corresponding qualifications requirement for a specific job opportunity.
Cruise Ship Tourism by
Completely updated and revised, Cruise Ship Tourism, 2nd Edition covers the economic, social and environmental impacts of cruising, combining the latest knowledge and research to provide a comprehensive account of the subject. Despite the industry growing rapidly, there is a substantial gap in the related literature, and this book addresses the key issues for researchers, students and industry professionals. This second edition: - Reviews the fundamental principles of the industry, the cruise experience from a passenger perspective, marketing, planning and destination development. - Includes case studies throughout, translating theory into practical management advice. - Comprises contributions from over fifty international contributors to portray a truly global perspective. - Provides numerous full colour illustrations to bring the subject to life. A valuable 'one-stop-shop' for those interested in cruise ships and maritime tourism, this new edition from major names in the field is also an invaluable resource for anyone concerned more widely with tourism and business development.
Economics of Leisure and Tourism by
This volume explains economic theories from first principles and applies them to a range of leisure and tourism problems and issues. There are examples from Brazil, China, India and Japan, as well as Europe and the USA, to illustrate strategies for economic development.
Encyclopaedia of tourism in 21st century by 
The Ethics of Tourism by
There are increasingly strident calls from many sectors of society for the tourism industry, the world¿s largest industry, to adopt a more ethical approach to the way it does business. In particular there has been an emphasis placed on the need for a more ethical approach to the way the tourism industry interacts with consumers, the environment, with indigenous peoples, those in poverty, and those in destinations suffering human rights abuses. This book introduces students to the important topic of tourism ethics and illustrates how ethical principles and theory can be applied to address contemporary tourism industry issues. A critical role of the book is to highlight the ethical challenges in the tourism industry and to situate tourism ethics within wider contemporary discussions of ethics in general. Integrating theory and practice the book analyses a broad range of topical and relevant tourism ethical issues from the urgent ¿big-picture¿ problems facing the industry as a whole (e.g. air travel and global warming) to more micro-scale everyday issues that may face individual tourism operators, or indeed, individual tourists. The book applies relevant ethical frameworks to each issue, addressing a range of ethical approaches to provide the reader with a firm grounding of applied ethics, from first principles. International case studies with reflective questions at the end are integrated throughout to provide readers with valuable insight into real world ethical dilemmas, encouraging critical analysis of tourism ethical issues as well as ethically determined decisions. Discussion questions and annotated further reading are included to aid further understanding. The Ethics of Tourism: Critical and Applied Perspectives is essential reading for all Tourism students globally.
Fundamentals of Planning and Developing Tourism by
For all courses in tourism development planning for both the public and private sectors. Fundamentals of Planning and Developing Tourism brings into focus the growing importance of tourism in developing economies of the world, for social change, alleviating poverty, and achieving sustained growth. It offers a complete, organized, and quantifiable methodology for tourism development planning that reflects economics, marketing, and crucial issues such as conservation, capacity constraints, and social acceptability. It covers all steps used for analyzing and planning tourism development in free market, mixed, and centrally-planned economies. The text is replete with historical explorations and examples, including several real life case studies illuminating both successes and failures in tourism planning and development.
Green Events and Green Tourism by
As the appetite for leisure travel and events continues to grow at an exponential rate, the impact on the environment and local communities is becoming an increasing concern, not least by the users of the services. Green approaches to tourism and events are growing in popularity and present an opportunity to both identify solutions to significant environmental and societal problems and new approaches to business. Green Events and Green Tourismlooks at key frameworks, guidelines, principles and benchmarks that support the application of sustainability in practice. The five sections of the book cover themes of governance, accreditation, certification, innovation, priorities, trends, ambitions and consumer behaviour, and the chapters include examples of best practice in the organisation of music and arts festivals, special interest tourism, the green management of outdoor sites and the management of sports events. Readers will benefit from insightful case studies from around 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.
Principles of tourism by Principles of tourism. Part II by Principles of travel and tourism : focus on the Philippines by Service Quality in Leisure, Events, Tourism and Sport by
Service quality is at the forefront of how the leisure, events, tourism and sport (LETS) sectors operate. An important consideration for any business, and therefore any student of the subject, this new edition of a successful textbook addresses the key points and principles of managing service quality across the industry sector. Fully updated and enhanced, it: - Covers areas such as the experience economy, capacity management and service culture, as well as methods for measuring quality and satisfaction. - Includes numerous case studies to help students apply classroom-based theory to practice. - Is packed with student-friendly pedagogy and full colour illustrations throughout to enhance the learning experience. Considering the underpinning theory of service quality, this book informs the reader of the practical application of service quality management tools and techniques in an industry with distinctive features and challenges. An invaluable read for students within the LETS sectors, it also provides a useful refresher for practitioners working in the industry.
This course will provide you an overview of various tourism sectors such as transportation, lodging, tour and travel, food service, leisure & recreation and other stakeholders as the main component of the tourism industry and its role in the industry. This will discuss the various trends and issues as well as the types of operation of each sector. Furthermore, this presents a comprehensive analysis through case studies of the major players that comprise the tourism industry and how they relate with each other. This will also explain the role of the Government and its offices in terms of building a relationship with the private sectors and non-government offices (NGO’s). These tourism sectors are examined in terms of typical organizational structures and major functions of divisions including its role as one of the sectors. Impacts of micro and macro-environmental trends and events on each tourism sector are examined in terms of socio-economic, cultural and environmental effects. It also identifies the employment and career opportunities available in each sector and the corresponding qualifications requirement for a specific job opportunity.
The Economics of Recreation, Leisure and Tourism by
This textbook describes the relevance of economics to the tourism and leisure industries, helping you to pass an economics module as part of a tourism, recreation or sport management degree. 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. The author explains the impact of the global economic crisis and the importance of understanding what has happened over the course of previous economic business cycles to prepare for what may happen in the future. Contrasting evidence is put forward to provide a sense of the dynamics of world economies.
Rural Tourism and Recreation by
This text provides information concerning small and micro-enterprises and how they can create and adapt products and markets. It is appropriate for advanced students as well as rural business practitioners in the leisure and tourism fields.
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.
Travel and Tourism by
The SAGE Course Companion in Travel and Tourism is an accessible introduction to the subject that will help readers extend their understanding of key concepts and enhance their thinking skills in line with course requirements. It provides support on how to revise for exams, how to present calculations and how to prepare for and write assessed pieces. Readers are encouraged not only to think like a Travel and Tourism professional but also to think about the subject critically. Designed to complement existing textbooks for the course, the companion provides: - Easy access to the key themes in Travel and Tourism and an overview of its business context - Helpful summaries of the approach taken by the main textbooks on the course - Guidance on the essential study skills required to pass the course - Sample exam questions and answers, with common pitfalls to avoid - A tutor's-eye view of what course examiners are looking for - A road map for the book to help readers quickly find the information they need The SAGE Course Companion in Travel and Tourism is much more than a revision guide for undergraduates; it is an essential tool that will help readers take their course understanding to new levels and achieve success in their undergraduate course.
Rooms Division Management and Control Systems
Rooms division management and control system, perhaps, is the most overlooked yet considered to be one of the most crucial functions of management that guarantees your enterprise’s sustainability and growth. Integrating concepts from management accounting, management science, operations management, and revenue management, this mathematically-structured course will equip you with the practical knowledge and skills required to guide you in managing your future hotel business though configuration of control systems, determination of cost variables, preparation of rooms division budgets, and computation of relevant room rates. Furthermore, despite the course being mathematically-inclined, it is also geared in training your observation and deduction skills through night audit, folio interpretation, and dispute settlement.
Boarding and lodging management by 
Check-In, Check-Out by
For courses in Hotel Front Office Management. The leader in rooms management education and job-training for over two decades. This text provides exceptionally complete coverage of the hotel's front office and all of the support positions that make it work--from the global reservation network, to legal concerns, sales and marketing techniques, management issues, room rate formulas, and control and oversight. The seventh edition of Check-In; Check-Out focuses on the broad view of lodging management and all that it entails. In a sequence that follows the flow of most guests--reservation, arrival, billing, departure, auditing and accounting--the book treats both the how (e.g., completing a reg. card) and the why (e.g., yield management) while keeping students abreast of the trends currently affecting the industry.
Check-In Check-Out by
For courses in hotel administration that focus on front desk operations or hotel management, and as an adjunct to other hotel courses such as housekeeping, hotel accounting, hotel marketing or hotel personnel/human resources. Now in its 9th Edition, Check-In Check-Out remains the leading guide to managing profitable hotel operations. Extensively revised to reflect the industry's rapid change, it presents rich detail about best practices and future directions, while offering the widest coverage of any book in the field. Students gain an intuitive understanding based on the flow of the guest's experience: through reservation, arrival, registration, service purchasing, departure, billing, and recordkeeping. The entire rooms division is covered thoroughly, and linked to other hospitality functions, related industries, and the broader economy. Extensive new coverage includes: increased internationalisation; green operations; new financing sources; boutique and urban collections; new reservations strategies; and much more. This edition has been streamlined to help students learn more in less time, and contains 150+ exhibits to promote visual learning.
Financial Control for Your Hotel by
Financial Control for Your Hotel gives hotel general managers and finance executives a clear understanding of the techniques of cost control essential to the success of a motel or small hotel. This easy-to-use guide expands readers' understanding of everything from the basics of hotel finance to improving the bottom line. Industry expert Michael M. Coltman provides clear explanations for organizing the balance sheet and the income statement, as well as for handling purchasing and hiring--areas critical to profitability. Financial Control for Your Hotel also offers valuable guidelines on all areas of finance related to hotel operations, including pricing, income statement analysis, and budgeting. Special coverage of investments helps managers plan for long-term financial growth.
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.
A Host of Opportunities by
Intended as an introduction to hospitality management courses, this volume is designed to introduce students to the breadth of the hospitality industry and cultivate their enthusiasm for delivering superior service in all areas of hospitality.
Hotel Management and Operations by
In this updated edition, Rutherford reexamines the fundamentals of hotel management in light of the latest trends. The introductory and connective essays have been expanded and updated, and completely new sections have been added on the vital topics of today.
Hotel Pricing in a Social World by
Take control of revenue management in the new hotel economy Hotel Pricing in a Social World: How to Drive Value in the New Hotel Economy is an insightful resource that provides guidance on improving organizational decision making to keep your hotel relevant, from a pricing standpoint, in the often chaotic hotel landscape. This groundbreaking book clearly showcases the current environment of the hotel industry, and describes new and emerging trends that can impact your revenue management tactics. This essential text prepares you to survive and thrive in today's highly competitive market, and outlines the best approach to building profitable pricing strategies that follow both tactical and strategic best practices. Revenue management has become a key activity in the highly social environment of today's hotel industry, thanks to mobile technology and social media. Though relatively new, revenue management is a quickly-evolving discipline that requires precision if you want to maintain your hotel's relevance in the market. Leverage original research, case studies, and industry examples to understand the practical application of key concepts Explore current market conditions that have an impact on revenue management Consider how advances in data management, analytics, and data visualization can impact revenue management practices Identify how revenue management can help you take advantage of market opportunities and overcome challenges Hotel Pricing in a Social World: How to Drive Value in the New Hotel Economy is an essential text for hotel CFOs, CMOs, revenue managers, and operations managers who want to leverage revenue management techniques to keep their hotel competitive.
Introducing hospitality by 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
Management Science Applications in Tourism and Hospitality by
Find out how accurate forecasting and analysis can prevent costly mistakes! Management Science Applications in Tourism and Hospitality examines innovative tools for evaluating performance and productivity in tourism offices, hotels, and restaurants. This collection of recent studies focuses on two important topics of management science: forecasting and a relatively new analytical methodology called data envelopment analysis (DEA). This book will show you how tourism forecasting accuracy can be enhanced and how DEA can be used to benchmark productivity and improve advertisement efficiency. Management Science Applications in Tourism and Hospitality provides you with a useful blend of analysis from both theory and real-data perspectives. This book uses case studies, application techniques, and expert advice to review various productivity measurement methods and compare them to DEA, revealing DEA's strengths, weaknesses, and its potential in the operating environment. With Management Science Applications in Tourism and Hospitality, you'll be able to: utilize destination benchmarking perform multiunit restaurant productivity assessments using DEA conduct hotel labor productivity assessments using DEA measure and benchmark productivity in the hotel sector using DEA model tourism demand use an improved extrapolative hotel room occupancy rate forecasting technique forecast short-term planning and management for a casino buffet restaurant apply city perception analysis (CPA) for destination positioning decisions This book is generously enhanced with tables and figures to substantiate the research. Management Science Applications in Tourism and Hospitality is valuable for hospitality and tourism educators and graduate students learning and doing research in operation analysis. Savvy executives and professionals who want to improve efficiency in their industry will also benefit from the techniques illustrated in this timely guide.
Managing Front Office Operations by
0133457702 / 9780133457704 Managing Front Office Operations with Answer Sheet (AHLEI) & Managing Front Office Operations Online Component (AHLEI) -- Access Card Package Package consists of: 0133430782 / 9780133430783 Managing Front Office Operations with Answer Sheet (AHLEI) 0133431320 / 9780133431322 Managing Front Office Operations Online Component (AHLEI) -- Access Card
Room division management & control system by Rooms Division Management and Control Systems
Rooms division management and control system, perhaps, is the most overlooked yet considered to be one of the most crucial functions of management that guarantees your enterprise’s sustainability and growth. Integrating concepts from management accounting, management science, operations management, and revenue management, this mathematically-structured course will equip you with the practical knowledge and skills required to guide you in managing your future hotel business though configuration of control systems, determination of cost variables, preparation of rooms division budgets, and computation of relevant room rates. Furthermore, despite the course being mathematically-inclined, it is also geared in training your observation and deduction skills through night audit, folio interpretation, and dispute settlement.
Human Resource Management in the Hospitality Industry by
Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the eighth edition of this book there have been many important developments in this field and this ninth edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, growth of international multi - unit brands, role of employer branding, talent management, equal opportunities and managing diversity. All explored specifically within the Hospitality Industry The text explores key issues and shows real life applications of HRM in the Hospitality industry and is informed through the authors' research projects within Mitchells & Butler's plc, Pizza Express, Marriott Hotels and Café Rouge.　 An extended case study drawing from the authors' experience working with Forte and Co., Centre hotels, Choice Hotels and Bass, Price Waterhouse and Grant Thornton Written in a user friendly style and with strong support from the Institute of Hospitality, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Improving Tourism and Hospitality Services by
Consumer satisfaction is a key issue for all those involved in tourism and hospitality services. Through a multitude of case studies, this book explores the challenges of managing tourism and hospitality businesses in order to produce maximum customer satisfaction. It outlines the various frameworks available for the study of tourist satisfaction, before examining service delivery systems and definitions of quality. It then discusses the role that marketing can play in tourism and hospitality services, and the ways in which hospitality and tourism services can be improved. The book contains examples of customer dissatisfaction, and examples of organizations that have succeeded in providing profitable services with high levels of customer loyalty.
The Management of International 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.
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
The course is structured to provide you with the basic knowledge, skills, and attitude necessary to become a successful restaurant owner or manager in a highly competitive industry.
Hotel management contract by Management of Food and Beverage Operations by 
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.
Restaurant 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
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 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.
Restaurant Franchising by
This book is the only up-to-date book of its kind that will provide an introduction to franchising, its pros and cons, and other aspects pertinent to restaurant franchises. It is the only guide to franchising written exclusively for food service professionals and is an indispensable resource for anyone wishing to break into one of today¿s most dynamic service industries. Since the late 1800s, when the idea was first conceived, the restaurant franchise has become a worldwide phenomenon. Opportunities abound for restaurateurs and food service professionals with the know-how to dive into and stay afloat in the growing, ever-changing sea of franchise operations. With the help of vignettes and case histories, this completely updated new edition to Restaurant Franchising explains operate a successful franchise, from developing a winning franchise concept to demystifying the legal intricacies of franchise agreements. Topics include: What is franchising? Franchising pros and cons Selecting the franchise that fits your style and goals Finding financial backing Understanding franchise agreements State franchise rules and regulations Developing healthy franchisor/franchisee relationships International franchising Unconventional franchises This book is suitable for classroom use, and an accompanying online instructor¿s manual is available as a teaching resource for instructors. It includes a template of a syllabus to fit one semester within an academic calendar, and each chapter¿s contents are highlighted starting with the chapter¿s objectives. Objectives are designed so that after reading and studying each chapter, the student should be able to complete specific knowledge components. Key teaching elements and points are listed for each chapter, with special emphasis on definitions and terminology. References and other sources for further information are also provided. At the end of each chapter within this book, there is a case study, for which discussion questions are listed. Possible topics for class assignments and field studies are suggested in the instructor¿s manual. In addition, almost 200 PowerPoint slides are provided for each chapter. Overall this manual is designed to provide teaching aids that will help in making lectures a more productive, interactive, and interesting learning experience for students. Readers will get practical, first-hand information that will be extremely useful to hospitality academicians and students, as well as corporations that are franchisors and other related restaurant corporations. It will be a valuable book for entrepreneurs and those interested in owning a franchise.
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.
The restaurant manager's handbook : how to set up, operate, and manage a financially successful food service operation by Supply chain management in hospitality by The course is structured to provide you with the basic knowledge, skills, and attitude necessary to become a successful restaurant owner or manager in a highly competitive industry.
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.
Brand Management for International Hotels by
Introduction to Hotel Business Brand Management Brand Loyalty Hospitality Trend Window Guest Management Enterprises Restaurant Association (IH&RA)
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.
Successful Restaurant Management by
This comprehensive text on owning and operating a successful restaurant is designed to teach every aspect of the restaurant business. Successful Restaurant Management includes comprehensive coverage of important topics including site selection, construction and design, menu engineering and development, sanitation management, finance, marketing, human resource management and much, much more. The principles of accounting are discussed and information on the purpose of a business plan, the contents of a business plan, and business structure are presented. Forms, checklists, training guides, employee manuals, job descriptions, and tips on using the internet are all included in this comprehensive resource. In addition, real life scenarios present real-world applications of key concepts.
Research in Tourism and Hospitality
This course is envisaged to provide you the theoretical background and hands-on experience in the process of scientific writing while stimulating your critical thinking, so you may apply system approach to problem-solving that confronts the tourism and hospitality industry today.
Advances in Social Media for Travel Tourism and Hospitality by
This book brings together cutting edge research and applications of social media and related technologies, their uses by consumers and businesses in travel, tourism and hospitality. The first section addresses topical issues related to how social media influence the operations and strategies of tourism firms and help them enhance tourism experiences: open innovation, crowdsourcing, service-dominant logic, value co-creation, value co-destruction and augmented reality. The second section of the book looks at new applications of social media for marketing purposes in a variety of tourism-related sectors, addressing crowd-sourced campaigns, customer engagement and influencer marketing. The third section uses case studies and new methodologies to analyze travel review posting and consumption behaviors as well as the impact of social media on traveller perceptions and attitudes, with a focus on collaborative consumption and sharing economy accommodation. Finally, the fourth section focuses on hot topics and issues related to the analysis, interpretation and use of online information and user-generated content for deriving business intelligence and enhancing business decision-making. Written by an international body of well-known researchers, this book uses fresh theoretical lenses, perspectives and methodological approaches to look at the practical implications of social media for tourism suppliers, destinations, tourism policy makers and researchers alike. For these reasons, it will be a valuable resource for students, managers and academics with an interest in information and communication technologies, marketing for tourism and hospitality, and travel and transportation management. uses on hot topics and issues related to the analysis, interpretation and use of online information and user-generated content for deriving business intelligence and enhancing business decision-making. Written by an international body of well-known researchers, this book uses fresh theoretical lenses, perspectives and methodological approaches to look at the practical implications of social media for tourism suppliers, destinations, tourism policy makers and researchers alike. For these reasons, it will be a valuable resource for students, managers and academics with an interest in information and communication technologies, marketing for tourism and hospitality, and travel and transportation management.
The Economics of Tourism Destinations by
The measurement of tourism, for example analysing competitiveness and evaluating tourism projects, is not an easy task. Now in its third edition, The Economics of Tourism Destinations: Theory and Practice provides a succinct guide to the economic aspects of tourism for students and practitioners alike to decipher the methods of measurement of supply, demand, trends and impacts. This new edition has been revised and updated to include: Three new chapters: Tourism as a development strategy, Tourism export-led growth, and a dedicated chapter on Macro-evaluation of tourism projects and events, including the travel cost method and the contingent valuation method. New case studies from emerging destinations in Asia, Australia and America to show theory in practice. New and updated data throughout. Each chapter combines theory and practice and is integrated with international case studies. Combining macro- and micro-aspects of economics to the tourism destination, this is an invaluable resource for students learning about this subject, as well as being aimed at tourism researchers and policy-makers.
Handbook of Research Methods for Tourism and Hospitality Management by
For the current multidisciplinary community of tourism and hospitality scholars, support for research methods has been disparate and uneven. In this Handbook, renowned experts fulfil a pressing need to outline, gather and resolve methodological issues within tourism and hospitality into one original, global and comprehensive work.With over 40 chapters by leading researchers, this Handbook allows for the exploration of new innovative ideas and presents future challenges in the field. Sharing their trusted methods and previous successes and failures, the authors cover various quantitative, qualitative and mixed-methods approaches, including sampling and knowledge transfer. Sections also explore the foundations of research and wider debates in tourism and hospitality, such as ethical issues and climate change. Compiling the most up-to-date methods from global research, this Handbook will be a key companion for post-graduate students. Established researchers of hospitality and tourism will find this Handbook to be an excellent concise read to assist in their continuing research.
HRM in Tourism and Hospitality by
This text examines human resource issues in the small to medium business sector of tourism and hospitality. Issues covered range from motivation to flexible working, and from absenteeism to the use of IT.
Marketing Research for the Tourism, Hospitality and Events Industries by
This is a user-friendly textbook that covers qualitative, quantitative and social media methods, providing tourism, hospitality and events students and course leaders with an accessible guide for learning and teaching marketing research. The book contains essential information on how to conduct research on visitor trends, experiences, preferences and lifestyles, shedding light on customer preferences, product changes, promotional efforts and pricing differences to ensure the destination is successful. It offers guidance on how to write, conduct and analyze the results of surveys, or use qualitative methods such as focus groups, interviews, projective techniques and observation. It also illustrates how social media can be used as a new means to determine visitor preferences by analyzing online data and conversations. Other content includes suggestions and examples on turning research data into actionable recommendations as well as advice on writing and presenting the final report. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience.
Mixed Methods Research by
In this book, Mertens provides a brief history of the emergence of mixed methods research and numerous examples to illustrate its application in different disciplines and geographic areas. Mixed methods approaches offer researchers an exciting opportunity to explore new combinations of methods in diverse contexts: the design possibilities are endless and can be incorporated in many different approaches. The book presents case studies to illustrate different philosophical lenses for mixed methods design, including post-positivism, constructivism, pragmatism, transformative, Indigenous, and dialectical pluralism. The book features interviews with researchers about their experiences and practices. They discuss a variety of topics including innovative research design, use of technology and big data, preparation of mixed methods researchers, and how this research can contribute to a more just and equitable future.
Peer to Peer Accommodation Networks by
The first book to present a new conceptual framework which offers an initial explanation for the continuing and rapid success of such 'disruptive innovators' and their effects on the international hospitality industry. Peer to Peer Accommodation networks: an examination discusses all the hot topics in this area, with a specific focus on Airbnb, in the international context. Using her first-hand experience as a host on both traditional holiday accommodation webpages and peer-to-peer accommodation network, respected tourism academic Sara Dolnicar examines possible reasons for the explosive success of peer to peer accommodation networks, investigates topics relating to peer-to-peer network accommodation which are less frequently discussed - such as charitable activities and social activism - and offers a future research agenda. Using first hand empirical results, this text provides much needed insight into this 'disruptive innovator' for all those studying and working within the tourism and hospitality industries. Peer to Peer Accommodation networks: an examination discusses a wealth of issues including: * The disruptive innovation model - the criteria for identifying and understanding new disruptive innovators, and how peer-to-peer accommodation networks comply with the theoretical criteria; * The factors postulated to drive the success of peer-to-peer accommodation networks and the celebration of variation; * Who are genuine peer-to-peer accommodation networks members, tourist motivators and the chance of the 'perfect match'; * Pricing, discrimination and stimulation of the creation of new businesses.
Research Methods for Tourism Students by
This introductory guide offers innovative ideas and strategies to students undertaking their first social science research work. Academically rigorous yet accessible, it uses a systematic step-by-step approach to illustrate the research process and its applications to the tourism industry. Students are presented with numerous examples and case studies, linking theory with practice. The textbook provides a balanced coverage of both qualitative and quantitative methods, accompanying students throughout the process of selecting a research topic and specifying research questions, aims and objectives. A range of pedagogical features such as discussion questions, practical tips and examples enable students to review the literature, understand models and methodologies, analyse and interpret data (quantitative and qualitative) and ultimately write up their findings. Featuring contributions by a group of academics with expertise in their respective fields, the book provides a comprehensive and engaging introduction to research methods. This is an essential resource to tourism students and will also be of interest to researchers in any social science subject.
Research Methods in Tourism, Hospitality and Events Management by
This book is not available as a print inspection copy. To download an e-version click here or for more information contact your local sales representative.In Research Methods in Tourism, Hospitality and Events Management, the authors use a step-by-step approach to guide students through the whole research process, from initial ideas, through to writing up and presenting the findings. Coverage of the Internet and the digital environment as a space to carry out research has been included, and the use of technology in analysis such as SPSS, NVivo and Qualtrics is covered alongside the more traditional 'by-hand' methods. Hints, tips, exercises as well as end-of-chapter case studies demonstrate real challenges and practical examples from a variety of settings to help students understand how to manage and present their own research. The book is complemented by examples of tourism destinations from Spain, Switzerland, Italy and India, and a selection of PowerPoint slides for lecturers. Suitable for undergraduate and foundation degree students undertaking a research project in Tourism, Hospitality or Events Management.
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.
Theories of Practice in Tourism by
Tourism research that is inspired by theories of practice is currently gaining in prominence. This book provides a much-needed introduction to the potential applications of theories of practice in tourism studies. It brings together a variety of approaches exploring how theories of practice bridge themes and fields which are usually addressed separately within tourism research: consumption and production; travel and the everyday; governance and policy; technology and the social. The book critically engages with practices as a fruitful approach to tourism research as well as how the particularities of tourism might inform our understanding of practice theories. This book contributes to conceptual and methodological debates providing insights from authors who have engaged with practice theory as an entry point to researching tourism. It offers a solid starting point for researchers and students alike who wish to learn about, and try, this approach, as well as explore its possibilities and limitations in the field of tourism.¿
Research in Tourism and Hospitality
This course is envisaged to provide you the theoretical background and hands-on experience in the process of scientific writing while stimulating your critical thinking, so you may apply system approach to problem-solving that confronts the tourism and hospitality industry today.
Improving Tourism and Hospitality Services by
Consumer satisfaction is a key issue for all those involved in tourism and hospitality services. Through a multitude of case studies, this book explores the challenges of managing tourism and hospitality businesses in order to produce maximum customer satisfaction. It outlines the various frameworks available for the study of tourist satisfaction, before examining service delivery systems and definitions of quality. It then discusses the role that marketing can play in tourism and hospitality services, and the ways in which hospitality and tourism services can be improved. The book contains examples of customer dissatisfaction, and examples of organizations that have succeeded in providing profitable services with high levels of customer loyalty.
International Tourism by
`This book is one of several indications that the sociology of tourism is on the move.... these articles raise relevant important themes in the study of tourism.... The contributors to this very readable book provide valuable insights, many of which have been derived from empirical research, that should interest anyone involved in the study of international tourism. And by moving us away from polarised positions over the social impact of tourism toward more complex but also more considered perspectives they have also helped alter the agenda for future research' - David Harrison, University of Sussex Tourism is becoming an increasingly prominent feature of contemporary life. More of us travel for pleasure than ever before, yet the social scientific literature on tourism is relatively scant. This book provides an original contribution to the field of tourist studies. The contributors to International Tourism reconceptualize the local and the global, avoiding such crude oppositions as centre v periphery, modern v traditional, macro v micro and North v South. Instead, they demonstrate that the local cannot be understood without the global, and that the global can never be isolated from the regional setting within which it operates. Providing new insights into theories of touristic practice, this volume places tourism within the same framework as other transnational global studies.
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.
Safety, Security and Sanitation
This course will provide you a solid foundation both on scientific and management approach on the interactions of foodservice and hospitality industry, food safety, hygiene and sanitation, Hazard Analysis Critical Control Point System (HACCP), Codex Alimentarius and relevant local laws, and occupational safety, security, and emergency management towards contributing to SDGs. The course is multiple disciplinary in nature wherein various disciplines such as food science, microbiology, economics, management, health sciences, and environmental science converge to understand phenomena and provide sound and scientific solutions to real world problems or complex food safety challenges facing our tourism and hospitality industry amidst the impacts of Climate Change.
Food hygiene and sanitation : with case studies by 
Food Safety by
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: Importance of food safety in restaurants History of food safety regulation in restaurants Microbiological issues What happens during a restaurant food safety inspection Legislative process, regulatory trends, and associations Legal issues for food safety Differences in the food safety perception of consumers, regulatory officials, and employees What restaurants should do during power or water emergencies Front of the house sanitation and consumers¿ perceptions of food safety Social media and food safety risk communication Food safety in farmers¿ markets Food safety at fairs and festivals
Food Supply Chain Management and Logistics by
WINNER: ACA-Bruel 2015 - Prix des Associations With the growth of the food industry come unique logistics challenges, new supply routes, demand dynamics and investment re-shaping the future of the food logistics industry. It is therefore important for the food industry to innovate both with regards to demand management and sustainability of food sources for a growing population. Food Supply Chain Management and Logistics provides an accessible and essential guide to food supply chain management, considering the food supply chain from 'farm to fork'. Samir Dani shows the reader how to stay ahead of the game by keeping abreast of global best practice, harnessing the very latest technology and squeezing efficiency and profit from increasingly complex supply chains. Food Supply Chain Management and Logistics covers essential topics in food supply chain management, including: food supply chain production and manufacturing; food logistics; food regulation, safety and quality; food sourcing; food retailing; risk management; food innovation; technology trends; food sector and economic regeneration; challenges in International food supply chains; triple bottom-line trends in the food sector; food security and future challenges. Winner of the 2015 Prix des Associations, this book has been commended for its comprehensive coverage of the design, governance, supporting mechanisms and future challenges in the food supply chain.
The Handbook of Food and Anthropology by
Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics - the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.
Handbook of food contamination and safety by Introduction to food microbiology by 
Management-Based Quality Systems in the Food Industry by
The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the highest quality. Food Safety Management Programs: Applications, Best Practices, and Compliance presents the insight and shared experiences that can be applied to the development, implementation, and maintenance of an effective food safety management system. The text supplies useful tools that can be applied according to the particular needs of an operation, adding value to its processes and aiding in the establishment of a successful management-based food safety system. The author also encourages the development of a quality management system. The text begins by summarizing Global Food Safety Initiative (GFSI) food safety schemes (eight as of the writing of this text). These include FSSC 22000, Safe Quality Food Code (SQF), British Retail Consortium Global Standard for Food Safety (BRC), International Featured Standards (IFS), Global Aquaculture Alliance (GAA) Seafood Processing Standard, Global Red Meat Standard (GRMS), CanadaGAP, and PrimusGFS. It also lists websites for additional information and updates. Although this text focuses on food safety management systems (FSMS), it also includes references to ISO 9001, along with the quality requirements of some of the food safety management standards. It offers information that can be applied to whichever standard is chosen by an organization. With insights from experts in a variety of food industry-related sectors, the text explains the requirements of the standards, methods for their integration, and the process for identifying and addressing gaps in a manner that is both compliant and beneficial for the organization. The book provides experience-based information that can be integrated into any operation, which is essential for the development of an efficient, value-added, and sustainable management system.
Managing Food Safety Risks in the Agri-Food Industries by
Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety Risks in the Agri-Food Industriesaddresses existing and emerging risks in the primary agri-food sectors and discusses ways to manage, reduce, or prevent these risks from occurring. Following a short introduction, the authors examine the advantages and disadvantages of various food chain risk assessment tools. The book covers three primary production sectors--crops, terrestrial livestock, and aquaculture products--along with a chapter on game and wild fish catch. Under each sector, the book addresses the existing and emerging food safety risks, challenges, and intervention strategies. Each chapter focuses on microbiological and natural or man-made chemical hazards that occur at the farm level with potential to cross-contaminate or bioaccumulate. The book addresses horticulture crops and microbiological contaminants, food safety hazards and prevention strategies in beef, and milkborne outbreaks. It discusses Campylobacterand Salmonellarisk in the broiler industry, and the prevalence of Salmonellain pig meat, risk factors, and intervention approaches. The book also covers potential parasites and diseases from game and exotic meat and microbiological and environmental contaminants in captured fish as well as in farmed fish and shellfish. The authors conclude with an exploration of how consumers and agri-food stakeholders perceive risk and the best means for communicating risk to the public. logical and natural or man-made chemical hazards that occur at the farm level with potential to cross-contaminate or bioaccumulate. The book addresses horticulture crops and microbiological contaminants, food safety hazards and prevention strategies in beef, and milkborne outbreaks. It discusses Campylobacterand Salmonellarisk in the broiler industry, and the prevalence of Salmonellain pig meat, risk factors, and intervention approaches. The book also covers potential parasites and diseases from game and exotic meat and microbiological and environmental contaminants in captured fish as well as in farmed fish and shellfish. The authors conclude with an exploration of how consumers and agri-food stakeholders perceive risk and the best means for communicating risk to the public.
Plant Sanitation for Food Processing and Food Service, Second Edition by
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.
Principles of food safety, sanitation and hygiene by 
Risk and Hazard Management for Festivals and Events by
Events of all types are produced every day for all manner of purposes, attracting all sorts of people. To provide a safe and secure setting in which people gather is imperative. Event risk and hazard management must be fully integrated into all event plans and throughout the event management process. Hazard management is the planning process required for the effective management of potential adverse incidents and areas of uncertainty. It involves intensive, detailed planning and cooperation to apply control systems to minimise hazards associated with venues, outdoor sites, work procedures, facilities, equipment and crowds of spectators. It involves planning for emergencies and security, and compliance with legal constraints and requirements. Risk and Hazard Management for Festivals and Events provides students with a comprehensive, fully integrated planning and management mechanism that can be applied to events of all types and size. The Event Safety Management System provides guidelines and processes for proactive methods to identify, assess and control hazardous conditions and practices. The system incorporates design of festival venues and sites, and unites the operational functions of crowd control, communications, security, terrorism prevention processes and emergency response protocols.¿¿¿¿ Explanation of the causes of crowd disasters and studies into crowd behaviour are supported with international case studies. Written in an accessible, practical way, this book is essential reading for all events students and event managers.
Science and Strategies for Safe Food by
Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.
Securing Safe Water Supplies by
Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. Written and endorsed by the European Federation of Food Science and Technology this book compares a variety of purification systems. There is a growing evidence base on targeting water quality improvements to maximize health benefits, and it is believed that 4% of the global disease burden could be prevented by improving water supply, sanitation, and hygiene. Better tools and procedures to improve and protect drinking-water quality at the community and urban level, for example, through Water Safety Plans include the availability of simple and inexpensive approaches to treat and safely store water at the household-level.
ServSafe California food handler guide by 
Street Food by
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries.nbsp; Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).
Safety, Security and Sanitation
This course will provide you a solid foundation both on scientific and management approach on the interactions of foodservice and hospitality industry, food safety, hygiene and sanitation, Hazard Analysis Critical Control Point System (HACCP), Codex Alimentarius and relevant local laws, and occupational safety, security, and emergency management towards contributing to SDGs. The course is multiple disciplinary in nature wherein various disciplines such as food science, microbiology, economics, management, health sciences, and environmental science converge to understand phenomena and provide sound and scientific solutions to real world problems or complex food safety challenges facing our tourism and hospitality industry amidst the impacts of Climate Change.
Haccp by
The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to produce safe food, providing a structure for objective assessment of what can go wrong and requiring controls to be put in place to prevent problems. As part of the Blackwell Food Industry Briefing Series, this important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader can read through it in a few hours and arm themselves with the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. Written by Sara Mortimore and Carol Wallace, recognised international experts on the HACCP system, this book is a vital tool for all those who need to gain an overview of this extremely important and most useful of food safety systems. A concise, easy to use, quick reference book. Contains information needed to gain a working knowledge of HACCP. Written by people who have proven experience in the field, in both large and small business and on an international basis.
Haccp by
Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP has been increasingly used at every stage of the food chain. In many countries, it is a legal requirement for all food business operators to have some form of hazard analysis based on this system, and so there has been a growing interest in all aspects of HACCP.. Leatherhead Food Research has, for many years now, offered a comprehensive food safety training programme. These training courses are now going to be complemented with the first in a series of food safety publications. This guide is designed as an easy-to-use reference book to help all staff implement a thorough HACCP plan into their industry. A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff, and supervisors to those working the line including CCP monitors. The book contains detailed descriptions of all the basic information required to undertake a HACCP study. In addition to this, the book has been designed to allow photocopying of certain figures, tables and workflow diagrams. This publication has been designed as a practical user-friendly guide to HACCP, and is intended to be used as a reference back in the factory. It can be used as an introduction to the basics for those who have never received HACCP training or as a checklist for those who are already using HACCP on a daily basis.
Haccp by
Readers of this accessible book - now in a revised and updated new edition - are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.
Strategic Management for Hospitality and Tourism
This course is designed to emphasize the value and process of strategic management. You become familiar in exploring an organization’s vision/mission, examine internal and environmental factors affecting the organization, and devise strategies that makes the organization fit into its environment through the use of case studies and actual industry examples.
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.
Collaboration in Tourism Businesses and Destinations by
Tourism, travel and leisure (TTL) are highly diverse and fragmented industries. Alliances and partnerships can be used as a framework providing small and medium-sized tourism enterprises (which do not possess adequate resources or organizational capabilities) with opportunities to operate in a competitive business environment. This book will: (i) present the theoretical and analytical frameworks underlying business co-operation and alliances; (ii) analyse the main issues and aspects related to business partnerships; (iii) investigate the contribution of these alliances in the field of management and marketing of TTL businesses; (iv) examine and highlight the factors associated with their success and/or influencing the successful operations of such alliances at business and destination levels; (v) explore their adoption, application and management in various contexts of TTL businesses; and (vi) present and discuss case studies illustrating the various issues and aspects. The volume will conclude by providing management and marketing implications and recommendations for tourism business, destination managers and local planners to enable them to successfully operate such alliances.
Event Planning and Management by
The events industry is an exciting, innovative, diverse and highly challenging environment in which to work. Event Planning and Management offers a structured, practical approach to all types of events, from the initial planning, to final evaluating stages. It introduces the key models and theories but focuses on the practical side of building and working with a team, choosing a location, creating a programme, dealing with stakeholders and sponsors, promoting the event, essential financial and procurement considerations and finally evaluating the event. Each stage of the process is fully supported with online resources including templates and discussion questions to make up a complete event planner's toolkit. Balancing coverage of the key theory and models with essential practical guidance, tools and case studies from organizations such as London 2012 and the Prince's Trust, Event Planning and Management is an ideal handbook for students and practitioners alike. About the PR in Practice series: Published in collaboration with the Chartered Institute of Public Relations (CIPR), the PR in Practice series comprises accessible, practical introductions to day-to-day issues of public relations practice and management. The series' action-oriented approach keeps knowledge and skills up to date.
Human Resource Management for the Event Industry by
Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through the differing and various types of events from sporting to arts to business events. Since the first edition, there have been many important developments in this field and this second edition has been completely revised and updated in the following ways: extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, risk management, volunteer motivation, talent management, equal opportunities and managing diversity. All explored specifically within the Events Industry extended volunteer chapter, including new material on ethics, volunteer motivation and satisfaction. anbsp;new chapter on Internal Communications, looks at how an effective internal communication plan can be achieved which is a critical part of HR strategy in the unique event environment. updated and new international case studies throughout to explore key issues and show real life applications of HRM in the Events Industry. supported with new lecturer and students online resources including: power point slides, suggested answers to review questions, web & video links to additional resources and a student test bank. Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Routledge Handbook of Hospitality Management by
Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry¿s past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology. This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management.
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.
Strategic Management by
Strategic Management for Hospitality and Tourism is a vital text for all those studying cutting edge theories and views on strategic management. Unlike others textbooks in this area, it goes further than merely contextualizing strategic management for hospitality and tourism, and avoids using a prescriptive, or descriptive approach. It looks instead, at the latest in strategic thinking and theories, and provides critical and analytical discussion as to how and if these models and theories can be applied to the industry, within specific contexts such as culture, profit and non-profit organizations. This title also provides online support material for tutors and students, in the form ofnbsp; PowerPoint presentations, extra case studies, additional exercises and web links to aid both teaching and learning.
Strategic Management for Tourism, Hospitality and Events by
Strategic Management for Tourism, Hospitality and Events is the must-have text for students approaching this subject for the first time. It introduces students to fundamental strategic management principles in a Tourism, Hospitality and Events context and brings theory to life by integrating a host of industry-based case studies and examples throughout. Among the new features and topics included in this edition are: Extended coverage to Hospitality and Events to reflect the increasing need and importance of a combined sector approach to strategy New international Tourism, Hospitality and Events case studies from both SME¿s and large-scale businesses are integrated throughout to show applications of strategic management theory, such as objectives, products and markets and strategic implementation. Longer combined sector case studies are also included at the end of the book for seminar work. New content on emerging strategic issues affecting the tourism ,hospitality and events industries, such as innovation, employment, culture and sustainability Web Support for tutors and students providing explanation and guidelines for instructors on how to use the textbook and case studies, additional exercises, case studies and video links for students. This book is written in an accessible and engaging style and structured logically with useful features throughout to aid students¿ learning and understanding. This book is an essential resource to Tourism, Hospitality and Events students.
Sustainability, Social Responsibility and Innovations in the Hospitality Industry by
A reference on sustainability, social responsibility, and green practices in hospitality and tourism, this book presents innovative research methods in sustainability, state-of-the-art research by leading internationally recognized scholars on this topic, providing an excellent source of quality research. Readers can expect to find several new ways to pursue research in sustainability.The book covers sustainability in the context of public policy and ethics, a popular topic with universal appeal to many disciplines beyond hospitality. It includes case studies and addresses sustainability issues from hotels, restaurants, tourism, travel, meetings, and others, with authors from all five continents.
Travel, Tourism, and Hospitality Research by
The editors have updated and revised this edition and added 12 new authors to their distinguished list of contributors from academia and industry. Contains the latest research methodologies, statistics and techniques relevant to tourism and hospitality. Includes additional material regarding the airline industry, supporting disciplines in the social sciences and environmental issues. Reflects the increasing emphasis on globalization focusing more extensively on the area of research which seeks to evaluate the effectiveness of tourism advertising.
Strategic Management for Hospitality and Tourism
This course is designed to emphasize the value and process of strategic management. You become familiar in exploring an organization’s vision/mission, examine internal and environmental factors affecting the organization, and devise strategies that makes the organization fit into its environment through the use of case studies and actual industry examples.
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 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
The SAGE Handbook of Tourism Studies by
"The strongest overview I have encountered of the scope and the current state of research across all the fields involved in advancing our understanding of tourism. For its range of topics, depth of analyses, and distinction of its contributors, nothing is comparable." - Professor Dean MacCannell, University of California, Davis "The breadth of vision and sweep of accounts is remarkable, and range of topics laudable... a rare combination of the authoritative, the challenging and stimulating." - Professor Mike Crang, Durham University Tourism studies developed as a sub-branch of older disciplines in the social sciences, such as anthropology, sociology and economics, and newer applied fields of study in hospitality management, civil rights and transport studies. This Handbook is a sign of the maturity of the field. It provides an essential resource for teachers and students to determine the roots, key issues and agenda of tourism studies, exploring: The evolution and position of tourism studies The relationship of tourism to culture The ecology and economics of tourism Special events and destination management Methodologies of study Tourism and transport Tourism and heritage Tourism and postcolonialism Global tourist business operations Ranging from local to global issues, and from questions of management to the ethical dilemmas of tourism, this is a comprehensive, critically informed, constructively organized overview of the field. It draws together an inter-disciplinary group of contributors who are among the most celebrated names in the field and will be quickly recognized as a landmark in the new and expanding field of tourism studies.
Strategic Management in the International Hospitality and Tourism Industry by
Strategic Management for Hospitality and Tourism is a vital text for all those studying cutting edge theories and views on strategic management. Unlike others textbooks in this area, it goes further than merely contextualizing strategic management for hospitality and tourism, and avoids using a prescriptive, or descriptive approach. It looks instead, at the latest in strategic thinking and theories, and provides critical and analytical discussion as to how and if these models and theories can be applied to the industry, within specific contexts such as culture, profit and non-profit organizations. This title also provides online support material for tutors and students, in the form of guidelines for instructors on how to use the textbook, PowerPoint presentations and case studies plus additional exercises and web links for students.
Strategic Management in Tourism by
This book contains coverage and analytical discussion of the three key areas of contemporary tourism management: evaluation of the most important global trends in tourism; analysis of the impact of crucial environmental issues and their implications; the major factors affecting international tourism management. The aim of this advanced textbook is to provide a vision of integrated management which will benefit students in their future careers.
Quality in the tourism and hospitality industry encompasses consistent delivery of products and guest services according to organizational established standards. Delivering consistent quality service is one of the major challenges to a future industry professional. Through this course, you recognize, assess and plan quality management strategies for a departmental operation or a hospitality and tourism organization.
Advances in Social Media for Travel Tourism and Hospitality by
This book brings together cutting edge research and applications of social media and related technologies, their uses by consumers and businesses in travel, tourism and hospitality. The first section addresses topical issues related to how social media influence the operations and strategies of tourism firms and help them enhance tourism experiences: open innovation, crowdsourcing, service-dominant logic, value co-creation, value co-destruction and augmented reality. The second section of the book looks at new applications of social media for marketing purposes in a variety of tourism-related sectors, addressing crowd-sourced campaigns, customer engagement and influencer marketing. The third section uses case studies and new methodologies to analyze travel review posting and consumption behaviors as well as the impact of social media on traveller perceptions and attitudes, with a focus on collaborative consumption and sharing economy accommodation. Finally, the fourth section focuses on hot topics and issues related to the analysis, interpretation and use of online information and user-generated content for deriving business intelligence and enhancing business decision-making. Written by an international body of well-known researchers, this book uses fresh theoretical lenses, perspectives and methodological approaches to look at the practical implications of social media for tourism suppliers, destinations, tourism policy makers and researchers alike. For these reasons, it will be a valuable resource for students, managers and academics with an interest in information and communication technologies, marketing for tourism and hospitality, and travel and transportation management. uses on hot topics and issues related to the analysis, interpretation and use of online information and user-generated content for deriving business intelligence and enhancing business decision-making. Written by an international body of well-known researchers, this book uses fresh theoretical lenses, perspectives and methodological approaches to look at the practical implications of social media for tourism suppliers, destinations, tourism policy makers and researchers alike. For these reasons, it will be a valuable resource for students, managers and academics with an interest in information and communication technologies, marketing for tourism and hospitality, and travel and transportation management.
Customer relationship management : a global approach by Customer Service in Tourism and Hospitality by
A fully revised and updated new edition of this bestselling and a unique text that explains not only the theory behind the importance of customer service but also acts as a guidebook for those wishing to put this theory into practice. In essence it is the 'whys' and 'hows'of customer service. Fully updated with current statistics, trends, and examples, it is full of references to all the latest research from both academic and practitioner literature. Chapters cover important topics such as the financial and behavioural consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally.New material covers issues such as:* the impact of the sharing economy and how hotels are getting 'social' to compete;* the latest in technology and its impact on customer service including Virtual Reality and use of robots to enhance the traveller experience;* new demographic and cultural shifts; * New market trends - including how resorts are catering to the demands of the international traveller from emerging markets and the luxury family market;* Using big data to personalize experiences and encourage loyalty.The text has a full suite of pedagogic features to aid learning and understanding, including:* An 'At Your Service' Spotlight at the beginning of each chapter focuses on the achievements of successful individuals related to the art of customer service.* Each chapter contains a 'Service Snapshot' - short, real-life cases to illustrate a particular concept or theoretical principle presented in the chapter.* Detailed international 'Case Studies', which cover a variety of sectors, organizations and regions designed to foster critical thinking, the cases illustrate actual business scenarios that stress several concepts found in the chapter. They analyze customer service in the U.S., South America, South Africa, Europe, Russia, Australia, China, Canada, Korea and Dubai.
Discovering Hospitality and Tourism by
The hospitality and tourism industry is vast and offers seemingly endless professional opportunities. Written for those considering a career in the field, this book explores each segment of the industry (lodging, foodservices, recreation, meeting planning etc.) and the various positions within each sector. Profiling hospitality leaders and rising stars, it shows readers different career paths and helps them determine their own career goals and aspirations. With a new chapter on entertainment, a new section on condo-hotels, and revised coverage of healthcare foodservices, it keeps stride with the fast-paced hospitality industry and helps readers discover their own place within it. Answers questions such as: What segment(s) is/are of most interest? How do I discover career opportunities? How do I get my first professional position in the industry? How do I plan a longer-term career? What are tactics to help assure success within my career? Do I want to work for myself (be an entrepreneur) or for someone else (be an intrapreneur)? Do I want to work domestically or in a position elsewhere in the global hospitality industry (or both)? For those considering a career in the travel/tourism industry or professionals already working in the industry.
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.
Hospitality and Tourism Law by
A comprehensive introduction to law as it applies to hospitality, tourism and related industries. Accessibly written with discussions of relevant cases and legal precedents. The text covers both English and Scottish Law, and both hospitality and tourism issues. High quality, degree level and comprehensive.
Hospitality and tourism management by Illustrated handbook of excellence in management by 
International Hospitality Business by
International Hospitality Business: Management and Operations will introduce hospitality managers to the most up-to-date developments in hospitality to prepare you for the rapidly changing world of international hospitality. This book is a compilation of the most current research in global operations. It examines new developments, new management concepts, and new corporate mergers. International Hospitality Business analyzes and discusses the complexity of the political, economic, financial, commercial, and cultural environment within which international business takes place to help you become a productive global manager. Through International Hospitality Business, you will learn how an effective global hospitality manager must have a broad trans-disciplinary perspective that includes studies in politics, culture, and geography to better prepare for the complexity of international operations. Expand your knowledge of how to deal with the issues that confront hospitality firms and managers in international development and operations by: understanding the great demand for competent managers to oversee operations in foreign countries because of the explosive growth of the international hospitality industry exploring the complex issues faced by hospitality managers when they are assigned to work overseas gaining insight into international hospitality firms'policies regarding developmental strategy, organizational structure, marketing, finance, accounting, and human resource management recognizing the international hospitality industry as an integral part of the service import and export business to help students gain a better understanding of managerial roles With The International Hospitality Business, you will examine world travel patterns, major hotel chains, and foodservice companies in different regions of the world to expand your knowledge and help you face the dynamic changing world of international hospitality. While this volume provides you with important, comprehensive knowledge that will help you manage the your overseas hospitality operations in a way that keeps the most important person in any business--the customer--contented.
Key Concepts in Hotel Management by
This book emphasizes various key terms that play a significant role in the field of Hotel Management. Hotel Management is a field of business and a study, that tends itself to the operational aspects of a hotel as well as a wide range of affiliated topics. These include accounting, administration, finance, information systems, human resource management, public relations, strategy, marketing, revenue management, sales, change management, leadership, gastronomy and more.
Management of office staff by 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, 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.
Quality service management in tourism and hospitality by 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.
Service Quality Management in Hospitality, Tourism, and Leisure by
Does your staff deliver the highest quality service possible? Customers today expect a very high overall level of service in hospitality, tourism, and leisure. Competition in these fields will thus be driven by strategies focusing on quality of service to add value, as opposed to product or price differentiation. Service Quality Management in Hospitality, Tourism, and Leisure highlights concepts and strategies that will improve the delivery of hospitality services, and provides clear and simple explanations of theoretical concepts as well as their practical applications! Practitioners and educators alike will find this book to be invaluable in their businesses and in preparing students for the business world. This essential book provides you with clear, comprehensive explanations of theoretical concepts and methods that will give you the competitive edge in this fast-changing field. Topics covered include: services management marketing operations management human resources management service quality management Service Quality Management in Hospitality, Tourism, and Leisure brings together an array of pertinent materials that will measure and enhance customer satisfaction and help you provide superior hospitality services, and groups them in easy-to-use clusters for quick reference.
Sustainable Island Tourism by
Tourism continues to grow, and as the industry develops, it is important for researchers and practitioners to fully understand and examine issues such as sustainability, competiveness, and stakeholder quality of life in tourism centres around the world. Focusing on the unique perspective of island tourism destinations, this book outlines impacts on, and potential strategies for protecting, the natural environment, local economy, and local culture. Presenting an interdisciplinary integrated approach, this important collection of new research: - Is the first book to provide coverage on sustainable tourism best practice in island destinations; - Focuses on the unique perspective of islands as destinations, exploring the interplays of competitiveness and quality of life; - Includes a portfolio of conceptual, empirical, and case-based studies written by international experts to give a balanced and comprehensive view. A timely and important read for researchers, students and practitioners of tourism, this book also provides a valuable resource for researchers of sustainability and environmental science.
Quality in the tourism and hospitality industry encompasses consistent delivery of products and guest services according to organizational established standards. Delivering consistent quality service is one of the major challenges to a future industry professional. Through this course, you recognize, assess and plan quality management strategies for a departmental operation or a hospitality and tourism organization.
Achieving Competitive Advantage Through Quality Management by
This book examines the ways in which quality management methods, tools, and practices help improve an organization's performance and achieve sustainable competitive advantages. This volume includes quality techniques and tools such as the EFQM Model, SERVPERF model, E-S-Qual scale and the ISO 9001 certification and provide a wide variety of empirical studies in different economic sectors. In the current economic environment, characterized by economic turmoil and fierce competition, quality management has become a key strategy for organizations to overcome today's challenges. Organizations benefits from implementing quality management systems by following two approaches. First, they implement quality practices aimed at ensuring customer satisfaction by considering consumer expectations and establishing strategies accordingly. Second, organizations improve processes by establishing efficient and effective process management systems that improve productivity, lower costs, reduce unnecessary expenses, eliminate all non-value added activities, and ultimately maximize excellence and customer satisfaction. Quality management thereby provides tools, techniques, and methods for continuous process improvement in both the professional and academic worlds, which, when implemented by organizations in times of crisis, enable more effective administration of activities undertaken by managers. Containing contributions from various academics and scholars, this new book provides cutting edge research, methods and techniques providing a reference manual for academics, scholars, practitioners and policy-makers.
Benchmarking in Total Quality Management by
A world that is changing faster and faster forces companies to reinvent themselves and their capabilities. In this competitive environment Total Quality Management (TQM) tools support organizations in managing strategic quality and decision processes. This e-book investigates how benchmarking can provide approaches, methods and techniques for the next TQM challenges we are going to face this century. The papers in this issue were selected based on their new contributions to theory and/or methodology or significant substantive findings, as well as their fit with the organization of the issue. Taken together, these articles provide a valuable collective snapshot of interesting benchmarking progress in recent research.
Improving Tourism and Hospitality Services by
Consumer satisfaction is a key issue for all those involved in tourism and hospitality services. Through a multitude of case studies, this book explores the challenges of managing tourism and hospitality businesses in order to produce maximum customer satisfaction. It outlines the various frameworks available for the study of tourist satisfaction, before examining service delivery systems and definitions of quality. It then discusses the role that marketing can play in tourism and hospitality services, and the ways in which hospitality and tourism services can be improved. The book contains examples of customer dissatisfaction, and examples of organizations that have succeeded in providing profitable services with high levels of customer loyalty.
Managing and Marketing Tourist Destinations 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.
Service Quality in Leisure and Tourism by
This text aims to develop an awareness of the underpinning theories of quality as applicable to leisure and tourism. It helps to comprehend the various dimensions of service quality along with the associated underpinning, facilitating and understanding of service, its characteristics and typology.
Financial Management for the Tourism and Hospitality
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 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 for Hospitality, Tourism and Leisure by
This text covers aspects of financial and management accounting found on degree, HND and HCIMA courses. It includes real-life examples and includes multiple choice and review questions, and contains an integrated case study to test understanding of key concepts.
The business of nature-based tourism by Cases in Hospitality and Tourism Management by
Event Management for Dummies by
Whether you want to break into this burgeoning industry, or yousimply need to plan an event and don?t know where to start,there?s something for all would-be event planners in EventManagement For Dummies. Packed with tips, hints and checklists,it covers all aspects of planning and running an event ? frombudgeting, scheduling and promotion, to finding the location,sorting security, health and safety, and much more. Open the book and find: Planning, budgeting and strategy Guests and target audience Promoting and marketing events Location, venue and travel logistics Food, drink, entertainment and themes Security, health and safety, permissions, insurance and thelike Tips for building a career in event management
Hospitality Accounting by
Hospitality Accounting covers all the key areas of financial accounting, but is specifically written for non-accounting students. It focuses on the key areas of accounting required to run a hotel, in a simple and straightforward manner. This text includes plenty of cases, mini-cases and questions which help to emphasise the application of theory to practical business issues.
Introduction to Management in the Hospitality Industry by
Readers seeking management careers in hospitality will enter a dynamic industry filled with opportunities. The rewards are many, but so are the challenges. Today's hospitality managers must deal with such complex factors as globalization, terrorism threats, ecotourism, internet commerce, new business and financial models, and rapidly changing consumer demands. Introduction to Management in the Hospitality Industry, Tenth Edition gives readers the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. The Tenth Edition of Introduction to Management in the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors. This book has the most thorough coverage of the hospitality industry, covering foodservice, lodging, and travel and tourism, hospitality careers, and hospitality management. Readers will have a strong grasp of the many facets of the hospitality industry once they have utilized this textbook.
Management Accounting for the Hospitaility, Tourism and Leisure Industries by
This second edition of the widely-used Management Accounting for the Tourism, Hospitality & Leisure Industries: A strategic approach demonstrates how the use of accounting information supports the strategic decision making processes used to control and manage business operations. This book is an essential guide for practitioners and students who are required to study management accounting in the context of the hospitality industry. For practitioners, the book is intended to help those who need an improved grasp of accounting information to assist them in their day-to-day work. For students, the book is aimed at those who are studying accounting as part of their degree or professional studies course.
Managerial Competence Within the Hospitality and Tourism Service Industries by
This book examines cross-cultural managerial competence across all managerial functions. Focusing particularly on the hospitality and tourism industry, editor Saee examines the cross-cultural implications of planning: workplace communication, recruitment/promotion, induction, training, supervision, industrial relations, management of change, customer service, financial management and marketing. Incorporating well-structured discussion, this book demonstrates an excellent balance of theory and practical application, and takes an innovative angle on the analysis of the host countries managers, undergoing culture shock. This volume will be useful to students across many disciplines including cross-cultural studies, international business and tourism.
Money Matters for Hospitality Managers by
Unique in its approach, 'Money Matters for Hospitality Managers' is unlike other heavy theoretical accounting texts, using real life scenarios to show managers how it's done. Backed up by a range of exercises and activities, it thus allows managers to put their learning straight into practice - and so to achieve immediate results! 'Money Matters' will actively help managers and employees in the industry to: ¿ learn more about the control aspects in order to become more effective in their work ¿ learn about the business and companies in the wider context ¿ understand where their section of the organization fits in the 'bigger picture' ¿ increase their knowledge and enhance career opportunities Covering an unprecedented range of sectors (including hotels, restaurants, contract catering, leisure tourism, cruise ships and theme parks), the book supplies useful advice for the whole hospitality industry. It is ideal for operational and first line management, for whom it provides a welcome, accessible and hands-on introduction to finance and accounting in their sector.
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.
Financial Management for the Tourism and Hospitality
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.
The Family Business in Tourism and Hospitality by
The family business is a global phenomenon, and is particularly prominent in tourism and hospitality. In many cases, the family business was developed for the purpose of facilitating personal and family goals. For example, in rural areas, farmers can use tourism as a way to generate additional income, thereby remaining in the area and retaining family property. Running a bed and breakfast establishment is a way to mix family and work. Lifestyle, locational and autonomy motives are the norm, but profit and growth-oriented entrepreneurs are also found within family businesses. This book is the first academic treatment of family business issues within the tourism and hospitality industry. It provides comprehensive assessment of ownership, management and family-related concerns across the entire business and family life cycle. Many new international case studies of real family businesses are used to illustrate key points. The book will be of significant interest to researchers and students in tourism and hospitality, small business and entrepreneurship studies, as well as to owners and potential investors in family businesses.
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.
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
Strategic Management in Tourism by
This book contains coverage and analytical discussion of the three key areas of contemporary tourism management: evaluation of the most important global trends in tourism; analysis of the impact of crucial environmental issues and their implications; the major factors affecting international tourism management. The aim of this advanced textbook is to provide a vision of integrated management which will benefit students in their future careers.
The Wiley Blackwell Companion to Tourism by
The Wiley Blackwell Companion to Tourism presents a collection of readings that represent an essential and authoritative reference on the state-of-the-art of the interdisciplinary field of tourism studies. Presents a comprehensive and critical overview of tourism studies across the social sciences Introduces emerging topics and reassesses key themes in tourism studies in the light of recent developments Includes 50 newly commissioned essays by leading experts in the social sciences from around the world Contains cutting-edge perspectives on topics that include tourism's role in globalization, sustainable tourism, and the state's role in tourism development Sets an agenda for future tourism research and includes a wealth of bibliographic references
This core subject will enable you to appreciate the myriad offerings of your home country - its culture & history, its geography, its attractions, and its most important asset, the people. Taking this course will initially allow you to have a comprehensive view of tourism developments in the world. After looking at tourism from a global perspective, a regional view of Asia - the biggest continent in terms of geographical size and the fastest growing per the United Nations World Tourism Organization (UNWTO) - will be pursued. You will not only be able to better appreciate your country as an emerging destination from the lens of a traveler, but you will also be able to understand what makes the Philippines unique, especially how it performs in terms of tourism versus its other Asian neighbors especially those in ASEAN, and critically evaluate its strengths and weaknesses.
Event management for tourism, sports, business and Mice : a Philippine perspective by Mindanao : a portrait by The National Museum visual arts collection by On the trail to freedom : people, places, and events of the Philippine revolution : a historical adventure on the centennial freedom trail : Laguna, Manila, Cavite, Batangas, and Bulacan by Philippines-Spain : a 300 year gastronomic journey by
The congress has as its primary objective the promotion of gastronomy and tourism towards the Philippines from all parts of the world, especially in its area of closest influence, Southeast Asia.
Philippine tourism laws : a comprehensive guide to studying laws relevant to the Philippine tourisn industry by Planning for Philippine tourism development with logframe by PTA Resident Manager's seminar, CSB Hotel International Conference Center, May 2-19, 2005 by Tourism development and community : four Philippine case studies in Boracay, Samal, Marinduque and Davao City : a discussion paper by Understanding travel & tours essential by This core subject will enable you to appreciate the myriad offerings of your home country - its culture & history, its geography, its attractions, and its most important asset, the people. Taking this course will initially allow you to have a comprehensive view of tourism developments in the world. After looking at tourism from a global perspective, a regional view of Asia - the biggest continent in terms of geographical size and the fastest growing per the United Nations World Tourism Organization (UNWTO) - will be pursued. You will not only be able to better appreciate your country as an emerging destination from the lens of a traveler, but you will also be able to understand what makes the Philippines unique, especially how it performs in terms of tourism versus its other Asian neighbors especially those in ASEAN, and critically evaluate its strengths and weaknesses.
An agenda for high and inclusive growth in the Philippines by 
Development of Tourism and the Hospitality Industry in Southeast Asia by
This book highlights the state-of-the-art tourism and hospitality industry in Southeast Asian countries, while also presenting future directions for the industry with an emphasis on decision-making models. It first elaborates on the significant role of the tourism and hospitality industry given the rapid socio-economic and cultural changes occurring in Southeast Asia, before providing perspectives on medical tourism, tourism for seniors and several other developments within the tourism and hospitality sector. Development of Tourism and the Hospitality Industry in Southeast Asia presents scholarly perspectives from researchers across the region and is geared towards world-wide readers in academia, as well as experts from the industry.
Global Trends in Tourism and Hospitality
This course helps you discover a broad range of topical issues particularly relevant to today’s global tourism industry.
Marketing for Hospitality and Tourism by
Marketing for Hospitality and Tourism, 6e is the definitive source for hospitality marketing courses. Taking an integrative approach, this highly visual, four-color book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing mechanism. These best-selling authors are known as leading marketing educators and their book, a global phenomenon, is the most frequent adoption for the course. Developed with extensive student and professor reviews, this edition includes new coverage of social media, discussion of current industry trends, and hands-on application assignments.
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
Health Tourism and Hospitality by
Health, Tourism and Hospitality: Spas, Wellness and Medical Travel, 2nd Edition takes an in-depth and comprehensive look at the growing health, wellness and medical tourism sectors in a global context. The book analyses the history and development of the industries, the way in which they are managed and organised, the expanding range of new and innovative products and trends, and the marketing of destinations, products and services. The only book to offer a complete overview and introduction to health, tourism and hospitality this 2nd Edition has been updated to include: ¿ Expanded coverage to the hospitality sector with a particular focus on spa management. ¿ New content on medical tourism throughout the book, to reflect the worldwide growth in medical travel with more and more countries entering this competitive market. ¿ Updated content to reflect recent issues and trends including: ageing population, governments encouraging preventative health, consumer use of contemporary and alternative therapies, self-help market, impacts of economic recession, spa management and customer loyalty. ¿ New case studies taken from a range of different countries and contexts, and focusing on established or new destinations, products and services such as: conventional medicine, complementary and alternative therapies, lifestyle-based wellness, beauty and cosmetics, healthy nutrition, longevity and anti (or active)-ageing, amongst others. Written in a user friendly style, this is essential reading for students studying health, tourism and hospitality.
Marketing for Tourism and Hospitality 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 Research for the Tourism, Hospitality and Events Industries by
This is a user-friendly textbook that covers qualitative, quantitative and social media methods, providing tourism, hospitality and events students and course leaders with an accessible guide for learning and teaching marketing research. The book contains essential information on how to conduct research on visitor trends, experiences, preferences and lifestyles, shedding light on customer preferences, product changes, promotional efforts and pricing differences to ensure the destination is successful. It offers guidance on how to write, conduct and analyze the results of surveys, or use qualitative methods such as focus groups, interviews, projective techniques and observation. It also illustrates how social media can be used as a new means to determine visitor preferences by analyzing online data and conversations. Other content includes suggestions and examples on turning research data into actionable recommendations as well as advice on writing and presenting the final report. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience. Integrated with a wide range of case studies per chapter, this short and accessible textbook is essential reading for all students wishing to gain knowledge as to what visitors want from the travel, hospitality and/or event experience.
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.
The Economics of Tourism Destinations by
The measurement of tourism, for example analysing competitiveness and evaluating tourism projects, is not an easy task. Now in its third edition, The Economics of Tourism Destinations: Theory and Practice provides a succinct guide to the economic aspects of tourism for students and practitioners alike to decipher the methods of measurement of supply, demand, trends and impacts. This new edition has been revised and updated to include: Three new chapters: Tourism as a development strategy, Tourism export-led growth, and a dedicated chapter on Macro-evaluation of tourism projects and events, including the travel cost method and the contingent valuation method. New case studies from emerging destinations in Asia, Australia and America to show theory in practice. New and updated data throughout. Each chapter combines theory and practice and is integrated with international case studies. Combining macro- and micro-aspects of economics to the tourism destination, this is an invaluable resource for students learning about this subject, as well as being aimed at tourism researchers and policy-makers.
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.
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.
National Geographic Learning's Visual Geography of Travel and Tourism by
Produced in partnership with the National Geographic Society, this remarkable book helps you master the basic tenets of world geography while exploring established and emerging tourist destinations worldwide. The book begins with an overview of geographic concepts and an introduction to the global tourism industry, including the perspective of both hosts and guests. World destinations are covered in twelve sections divided into short, easy-to-digest chapters, each presenting regional geographic information and physical, cultural, and touristic details specific to individual countries and locations. Each destination features a flag, National Geographic map, descriptive introduction from the National Geographic Atlas of the World, key facts and data, travel and cultural tips, and information on significant tourist destinations and attractions. Each section contains National Geographic articles in the features 'Insider Info,' 'Through the Visitor's Eyes,' 'City Highlights,' and 'Preserving the Future.' In addition to extensive updates to reflect the latest trends and developments in world tourism, the Fifth Edition now features a vibrant, full-color design. Ideal for avid travelers and aspiring hospitality, travel, and tourism professionals, NATIONAL GEOGRAPHIC LEARNING's VISUAL GEOGRAPHY OF TRAVEL AND TOURISM, Fifth Edition, is an engaging and informative guide to the world's varied and appealing destinations.
Global Trends in Tourism and Hospitality
This course helps you discover a broad range of topical issues particularly relevant to today’s global tourism industry.
Advances in Hospitality and Leisure by
Advances in Hospitality and Leisure, a peer-review volume, delivers refreshing insights from a host of scientific studies in the domains of hospitality, leisure and tourism. It provides a platform to galvanize thoughts on contemporary issues and merging trends essential to theory advancement as well as professional practices from a global perspective.
Social Media Marketing in Tourism and Hospitality by
This book describes ongoing developments in social media within the tourism and hospitality sector, highlighting impacts on both the demand and the supply side. It offers a combination of theory and practice, with discussion of real-life business experiences. The book is divided into three parts, the first of which provides an overview of recent trends in social media and user-generated content, clarifies concepts that are often used in an overlapping way and examines the "digitization of word of mouth" via online networks. The second part analyzes the impacts that social media can have on traveler behavior for each step in the travel process and also on suppliers, highlighting opportunities, threats and strategies. In the third part of the book, future potential trends deriving from the mobile marketing technologies are explored and possible methods for social monitoring by means of key performance indicators are examined. It is considered how engaging customers and prospects by means of social media might increase customer loyalty, foster electronic word-of-mouth communication, and consequently have important effects on corporate sales and revenues. The discussion encompasses methods to measure company performance on each of the social media in order to understand the optimal mix that will support and improve business strategies.
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.
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
Wine Appreciation / Oenology - Laboratory
This course prepares you for a career in wine service and become a successful sommelier. Topics prepare you to have a working knowledge in grape growing and wine making as well as familiarity with the different grape varieties and their characteristics. The course also introduces you to the different wine producing countries and regions, both from the old and new worlds, and highlights the actual sensory evaluation in a laboratory environment. *Note – Students must be of legal drinking age (18 years old and above) to participate in sensory evaluation.
Accounting for Alcohol by
Consumption of alcohol is a globally ubiquitous, often controversial activity, and business organizations in this sector are of significant social and economic relevance. This book draws on accounting records from the sector to reveal fresh and unique insights into the historic development of the production of alcoholic beverages. Offering a historic overview of the three major areas of the alcohol industry ¿ brewing, distilling and wine ¿ this book reveals the commonalities and differences which are present in the industry, while also highlighting its social impact. The editors bring together contributions from around the world, including Mexico, France, Japan and Ireland, to demonstrate how accounting has developed over time. Offering diverse geographical and historical perspectives, it explores multiple aspects of accounting within the industry, including internal control, earnings management, competition, and regulatory aspects. The fascinating insights into breweries, wineries, spirit distillers, vineyards and other related organizations provides a unique historic perspective of accounting systems, techniques and practices. Drawing on an international range of examples and rich archival material, this valuable research collection will be of great interest to researchers and advanced students of accounting and business history.
Bluffer's Guide to Wine by
Never again confuse your vintage with your viticulture, your ullage with your oenology, your sabrage with your cépage. Bask in the admiration of your fellow drinkers, pronounce confidently on the provenance of whatever is in your glass (or your mouth), and hold your own against the most sneering of sommeliers.
Case Studies in the Wine Industry by
Case Studies in the Wine Industry aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the wine industry to achieve certain goals, including the rejuvenation of product image, the shaping of new market places, the achievement of market differentiation and geographical diffusion, the achievement of customer loyalty, and the promotion of traditional features of the product. There is an emerging demand from wine industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research.
Comprehensive guide to fermentation process by 
Flavoured Spirits by
A practical guide to adding even more character to your favourite spirits - infusion is fun, inventive and need not be expensive. Fruits can be foraged, vegetables can be grown, nuts can be gathered and herbs can be used to make spirited infusions. The possibilities are almost endless, and your creations will impress and entertain your friends. If it is soluble in water and not poisonous, then the chances are that a creative infusion can be made from it. The process is easy, and can be quick, although patience will be rewarded. Unlike making beer, cider or wine at home, you do not have to make large quantities, and little spirit can go a long way.
The Periodic Table of Wine by
The Periodic Table of Wine is a fun, concise, and appealingly geeky new concept to wine appreciation. The foundation of the book is a periodic table designed to give a visual overview of how different styles of the world's wines relate to one another. Beginning with white wines in columns on the left, the table then highlights rosé in the middle, and then reds in the columns on the right. The rows, running from top to bottom, are organized by quality of flavor--fruit and spice, green and mineral, sweet, etc. If you like one "element" or wine type in the table, you can discover other examples situated around it you might also enjoy. The book also offers substantial descriptions of the 127 "elements," or wines, each of which includes a full background and, frequently, food pairings. The book will be published with a companion volume, The Periodic Table of Cocktails.
Routledge handbook of wine and tourism by 
The shape of wine : its packaging evolution by 
The Sommelier's Atlas of Taste by
In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
Stuff Every Wine Snob Should Know by
Wine may be one of the world's oldest beverages, but it's never been a better time to pour a glass. Whether you prefer robust reds or crisp, zippy whites, you'll find lots to drink in in this pocket-sized guide packed with information, how-tos, and trivia for wine enthusiasts of every variety. Seasoned sommeliers and newbie wine fans alike will learn expert tasting techniques, which glassware to use and when, how to pair wine with food, how to build a wine collection (no fancy cellar needed!) and even how to open a bottle of wine when no one brought a corkscrew. Plus, guides to wine lingo, proper serving temperatures, and the best wines for every price point. Like all STUFF titles, the handy size and attractive package make this book perfect for a gift. Sante!
Wine Food by
"Wine food" is the new way to talk about wine pairing, coined by the evolving breed of wine drinker and cook who wants to discover a wider range of wines and match them to the rustic, casual, global food they love to eat. In Wine Food, sommelier and urban winery owner Dana Frank partners with professional cook Andrea Slonecker to deliver 75 recipes for brunches, salads, vegetable dishes, picnics, weeknight dinners, and feasts with friends, all inspired by delicious, affordable wines that go with them beautifully. Each recipe opens with a succinct overview of the wine style that inspired it, describing the grapes and naming the countries the wine comes from, followed by a brief explanation of how it complements the flavors and textures in the recipe. Recommendations for three to eight producers for every wine style highlighted will help cooks find a wide range of bottles in corner wine shops, grocers, and online. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). With more than 75 atmospheric and recipe photos and 20 watercolor illustrations, Wine Foodmakes wine education experiential, fun, and especially delicious for wine drinkers of all knowledge levels.
Wine Tasting by
From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine.
Wine Appreciation / Oenology - Laboratory
This course prepares you for a career in wine service and become a successful sommelier. Topics prepare you to have a working knowledge in grape growing and wine making as well as familiarity with the different grape varieties and their characteristics. The course also introduces you to the different wine producing countries and regions, both from the old and new worlds, and highlights the actual sensory evaluation in a laboratory environment. *Note – Students must be of legal drinking age (18 years old and above) to participate in sensory evaluation.
A Social History of Wine by
Wine: A social and cultural historyof the drink that changed our livesis a wine history with a difference. Most histories of wine (like HughJohnson's The Story of Wine, PaulLukacs's Inventing Wine, and RodPhillips's own A Short History of Wine)are chronological narratives that begin with wine in the ancient world and runthrough to modern times. Wine has been seen typically as the subject of broaderhistorical trends and events - how, for example, economic and diplomaticconditions favoured or interrupted the wine trade, and how changes in tasteaffected wine styles. Winedeparts from these approaches byorganizing chapters by theme and by focusing much more on how wine has beenpositively and actively implicated in broad historical changes. It looks at theway wine has been used to demarcate social groups and genders, how wine hasshaped facets of social life as diverse as medicine, religion, and militaryactivity, how vineyards and wine cultures have transformed landscapes, and howsuccessive innovations in wine packaging - from amphoras to barrels to bottles- have affected and been affected by commerce and consumption. Wineneither sees the history of wine as the passiveresult of historical forces nor sees wine as a prime agent of historicalchange. Rather, it views wine as a critical actor in key trends in thehistories of society, culture, and the environment. Each chapter takes a singletheme and the material within each is organized chronologically. The book isformed of chapters that together provide a compact and theme-specific historyof wine in its own right, enabling readers to consume chapters asself-contained units, rather than as parts of a longer narrative whole. This isan ideal reference resource for wine lovers and historians alike.
Wine and Conversation by
The vocabulary of wine is large and exceptionally vibrant -- from straight-forward descriptive words like "sweet" and "fragrant", colorful metaphors like "ostentatious" and "brash", to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliché. The question is, what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way?In this second edition of Wine and Conversation, linguist Adrienne Lehrer explores whether or not wine drinkers (both novices and experts) can in fact understand wine words in the same way. Her conclusion, based on experimental results, is no. Even though experts do somewhat better than novices in some experiments, they tend to do well only on wines on which they are carefully trained and/or with which they are very familiar. Does this mean that the elaborate language we use to describe wine is essentially a charade? Lehrer shows that although scientific wine writing requires a precise and shared use of language, drinking wine and talking about it in casual, informal setting with friends is different, and the conversational goals include social bonding as well as communicating information about the wine. Lehrer also shows how language innovation and language play, clearly seen in the names of new wines and wineries, as well as wine descriptors, is yet another influence on the burgeoning and sometimes whimsical world of wine vocabulary.
Wine Drinking Culture in France by
This book provides a new interpretation of the relationship between consumption, drinking culture, memory and cultural identity in an age of rapid political and economic change.
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.
Wine Science by
Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation. It discusses grape anatomy, physiology and evolution, wine geography, wine and health, and the scientific basis of food and wine combinations. It also covers topics not found in other enology or viticulture texts, including details on cork and oak, specialized wine making procedures, and historical origins of procedures. New to this edition are expanded coverage on micro-oxidation and the cool prefermentative maceration of red grapes; the nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening; new insights into flavor modification post bottle; the shelf-life of wine as part of wine aging; and winery wastewater management. Updated topics include precision viticulture, including GPS potentialities, organic matter in soil, grapevine pests and disease, and the history of wine production technology. This book is a valuable resource for grape growers, fermentation technologists; students of enology and viticulture, enologists, and viticulturalists. New to this edition: Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes The nature of the weak fixation of aromatic compounds in wine - and the significance of their release upon bottle opening New insights into flavor modification post bottle Shelf-life of wine as part of wine aging Winery wastewater management Updated topics including: Precision viticulture, including GPS potentialities Organic matter in soil Grapevine pests and disease History of wine production technology
Explore these full text databases dealing with International Hospitality Management to view and download articles for your research.
