Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.

This joint publication explores how big data and digitalization can support sustainable tourism development and help revitalize and reshape the sector as it emerges from the pandemic. The report, co-published with the World Tourism Organization, examines trends, challenges and opportunities in the use of big data in tourism. It highlights the need for investment in big data systems, partnerships with private and public sector big data providers, the adoption of proven measurement systems for sustainable tourism, and regional policy cooperation. Case studies from Asia and the Pacific illustrate ways of tapping big data in tourism development.

The progression of the independent states that were created after the collapse of the Soviet Union has become a prevalent area of research as these countries continue to make infrastructural strides. These regions possess vastly desirable natural resources including oil, gas, and minerals, causing this section of the world to have rising global importance as they continue to improve their economy, educational systems, and tourism industries. Economic, Educational, and Touristic Development in Asia is a pivotal reference source that provides a thorough examination of the contemporary progression of several recently formed countries within Central Asia. While highlighting topics such as hospitality marketing, anti-corruption reform, and entrepreneurship, this publication explores the technological, educational, and security enhancements being made in these areas, as well as how this region can strengthen its prosperity by strategically utilizing their globally-coveted natural resources. This book is ideally designed for economists, higher education faculty, provosts, chancellors, scholars, practitioners, policymakers, business professionals, marketers, restaurateurs, hotel managers, tour developers, travel agencies, government officials, strategists, educators, researchers, and graduate students.