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.

The book gives practical instruction and guidance in the use of accounting for effective control and higher profit in hotel and catering operations. The author covers all aspects of the subject, setting arguments and examples in a real context.

Luxury is an ever-evolving concept with various interpretations in the domain of hospitality and tourism. The understanding of luxury hospitality and travel has revolved around exclusive and authentic experiences, nuanced by finer things with a focus on value rather than price. The marketing of luxury products and services has become increasingly complex as these products and services are associated not only with an image of quality, performance, and authenticity but also with how extreme experiences and products fulfil the lifestyle constructs of consumers. The Emerald Handbook of Luxury Management for Hospitality and Tourism brings together global philosophies, principles and practices in luxury tourism management from both supply and demand perspectives. Several global case studies are presented, further illustrating the changing paradigms of luxury travel market and consumers enabling insight into the upcoming global luxury travel market. Encompassing the vibrant case studies and contemporary discussions on luxury hospitality and tourism developments during the post-pandemic era, this volume will serve as an essential resource for students, researchers, and industry practitioners of hospitality, tourism, management, and marketing consumer behavior, and consumer studies.

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 rolesWith 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.

Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation. Using frequent practical examples, the text outlines and explains what you need to know about the following areas: * The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union. * Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety. * The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement. Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.

Issues of leisure and dying are not often discussed in depth by those in recreation or thanatology. However, Recreation, Leisure, and Chronic Illness bridges the gap between leisure and thanatology. Professionals know that when illness, disability, stress, or poverty threaten the quantity and quality of a person's life, leisure takes on great meaning. Readers will find in this truly unique book how leisure can be a positive counterforce to the physical and mental diminishments that erode health and work.Contributors to Recreation, Leisure and Chronic Illness explore the philosophy of leisure and how freedom, enjoyment, self-determination, and breaking the set patterns of daily life are central to true leisure, for persons in all walks of life. These authors illustrate the need for leisure in a wide variety of settings and in the face of multiple threats to both the quantity and the quality of life. Readers will find chapters filled with expert theories on how to help clients with limiting conditions realize the fulfillment of their leisure desires, the problem of groups left at the margins of the current health care policy who are also poorly served by the leisure professions, and the inevitable funding dilemma. Specific chapters focus on: improving leisure lifestyles as a crucial first step in rehabilitation the role and importance of recreation in lives of persons with AIDS benefits of recreation programs in senior centers and care centers community-based recreation programs that emphasize preserving existing coping patterns and maintaining daily functioning the ability of recreation to sustain hope for psychiatric patients relationships between leisure education and death education how creative activities--music, dance, art, and creative writing--are used to promote physical mental healthWhile the chapters in Recreation, Leisure and Chronic Illness range from policy issues to specific recreation programs, as a whole they show the healing power of leisure. Professionals and students in both recreation and thanatology fields will find this volume an enlightening approach to promoting healing in those suffering from life-threatening conditions--medical, social, economic, or environmental.

* Timely: due to ever-increasing concerns around emissions, and the covid-19 travel restrictions and economic recession, both the airline and tourism industries are facing unprecedented challenges. * Coverage: provides comprehensive coverage touching on all aspects of air transport * Approach: takes a tourism perspective examining the relationship between the air transport and tourism sectors. * Level: uses an accessible style assuming no prior knowledge and gives the tourism student an introduction to the subject.

Covering the entire United States gaming market, Legalized Casino Gaming in the United States provides gaming researchers, policymakers, and hospitality students comprehensive overview of the history, development, legislation, and economic and social impacts of riverboat, land-based, and Native American casino gaming. Containing national and regional research about the industry, this book will provide students with a historical view on gaming and the hospitality industry, offer researchers data and current market status of the industry; and will give policymakers information about the advantages and disadvantages of a gaming industry in their community.Comprehensive and thorough, Legalized Casino Gaming in the United States is full of case studies, data, and surveys that provide you with credible information on community incomes, residents'attitudes about gaming, and gaming taxes in certain states. This fact-filled book will help you evaluate and learn about the pros and cons of the industry, including: reviewing changes in the gaming laws and regulations in particular regions and segments of the industry explaining laws and regulations by state for riverboat and other Native American land-based gaming examining negative and positive social impacts of gaming, including crime; quality of life; community services; availability of entertainment, recreation, and cultural activities; community attractiveness, such as reputation, appearance, cleanliness, and traffic; local resident attitudes; and pathological gaming explaining Nevada's gaming regulatory system, including the roles of the Nevada Gaming Commission and Gaming Control Board, and discussing issues related to currency transactions, exclusion lists, work permits, customer disputes, and underage gambling discussing positive economic aspects of Native American gaming, such as tax benefits, in Connecticut, Wisconsin, Oregon, and Minnesota, and how the industry impacts surrounding communities Examining the industry from ethical, economic, and social standpoints, the contributors offer you several perspectives of a situation, not just one side of an issue, to help you make educated decisions or opinions about gaming. Bolstered with charts, graphs, tables, and future research recommendations, Legalized Casino Gaming in the United States offers you an in-depth and comprehensive look at the gaming industry, helping you weigh the positive and negative effects of one of the most popular areas of hospitality.

For Introduction to Hospitality courses Empower tomorrow's hospitality leaders with a visually appealing, easy, and engaging introduction to the exciting opportunities in the many varied segments of the industry Exploring the Hospitality Industry helps students advance in their careers by giving them a broad foundation of hospitality industry knowledge presented in a lively, visually appealing manner using engaging features to facilitate the learning process. Less theoretical and more industry-relevant than most texts in the field, it emphasises the people, companies, and positions that make up the hospitality industry today. Moving beyond just restaurants and hotels to cover all facets and segments of the industry, it includes new growth areas such as event management, meeting planning, cruising, theme parks, and gaming entertainment. The focus on sustainability features case studies on practitioners and corporations that engage and involve reads as they explore the trends in this ever-growing field.

This proceedings volume contains papers presented at the 2015 International Conference on Management and Technology in Knowledge, Service, Tourism & Hospitality (SERVE 2015), covering a wide range of topics in the fields of knowledge and service management, web intelligence, tourism and hospitality. This overview of current state of affairs and anticipated developments will be of interest to researchers, entrepreneurs and students alike.

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future. 'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as: * New food processes and GM foods * Volume catering and JIT (Just In Time) and Food Safety * Relationships between companies and with stakeholders and responsibilities to these groups * The internationalisation of the food chain * The future of the food and drink supply chain and its management Examples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

Organization Behaviour for Leisure Services provides the reader with the conceptual tools necessary for analysing organizational behaviour in the context of hospitality, leisure and tourism provision, and understaanding events in order to take appropriate management action. Taking the view that leisure services involve an array of industry sectors - they are related, for instance, to work-time spent eating, drinking and staying away from home, as well as the more obvious recreational pursuits - the text uses examples and case studies from a wide range of international businesses such as hotels, restaurants, museums, shopping malls and sports stadia. Specific examples used are from Marriotts, McDonald's, Trafford Centre and many more. With a user-friendly structure and style, the text is an ideal introduction to the fundamental issues involved - perfect for students and managers alike. This book discusses and questions a number of key elements, including: The individual and the organization Groups in the organization Organizational structures and behaviour Management within the organization Commercial hospitality, leisure and tourism in a service context There is a Tutor Resource pack available to lecturers who adopt this text. Accredited lecturers can request access to download this material by going to http://books.elsevier.com/academic/defaultmanuals.asp? to request access.

'Tourism and Hospitality in the 21st Century' is a collection of essays which consider the future of tourism and hospitality. The international team of contributors represent a wide range of interests involved in tourism and hospitality. Divided into three parts, this book analyses: * Global dimensions, patterns and trends -demographic, social, economic and technical * Regional development of such areas as Africa, Asia, Europe and America, among others * The future of various sectors within the industries - such as transport, tourist attractions, coastal resorts and timesharing. 'Tourism and Hospitality in the 21st Century' is suitable for: senior personnel in private and public sector tourism and hospitality operations; international and national official tourism bodies and other organizations; universities and other higher education institutions; universitties and other higher education institutions; consultancy; finance, construction and supply industries; and as a reference point for students.

Reviewing and correlating in detail the synthetic, mechanistic, and physical properties ofenamines, this reference features an extensive discussion of all enamine literature ...numerous practical examples of synthetic enamine applications ... new information onoxidation-reduction reactions of enamines ... numerous tables and schemes that givefast, easy access to a wealth of useful data .. . and improved coordination among contributingauthors to reduce duplication and overlap.Thoroughly updating the original edition, Enamines, Second Edition contains over2,400 bibliographic citations that help researchers investigate particular subjects ingreat.er depth. It comprises an authoritative source for organic, synthetic, physical, andnatural products chemists in academe, industry, or government, as well as for advancedgraduate students in these disciplines.

With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field.

Hotels continue to appeal to the imagination. The sector re-invents itself time and time again and sets the limits for the ultimate overnight stay. But which hotels offer you a once in a lifetime experience? This book lists the ultimate top 150 hotels, compiled by travel and lifestyle journalist Debbie Pappyn. All hotels guarantee a unique experience: a unique view or location, the incredible luxury or inimitable charm, the sophisticated design, the service or simply manta rays and sea turtles swimming under your bed... Debbie Pappyn visited more than 1000 hotels. She draws from her own experience, adds her ultimate wish list and gives you the reason why you have to stay there. This is the ultimate 'bucket list hotel guide' and the sequel to the successful 150 Bars You Need to Visit before You Die, ISBN 9789401449120, and 150 Restaurants You Need to Visit Before You Die, ISBN 9789401454421.

This book, the second volume of the previous successful title Eat & Go, showcase the most recent, innovative and successful graphic design and brand identity international projects for cafes, restaurants, bars, dessert shops and bakeries. In today's information-saturated world, food and drink establishments need not only to offer high-quality products, but also a unique visual identity, graphic design that stands out from the rest and good communication ideas. For these companies, unique branding starts with basic elements such as a logo, slogan, font, and colour scheme, and is finally reflected in the product, packaging and related design. This book focuses on graphic design, showing how the unique visual identity of the food industry can help companies attract consumers and achieve success, providing inspiration for graphic and shop designers and entrepreneurs in this area of business. It includes case studies and a wealth of examples.

Lessons on product, quality, innovation, and longevity from the "First Family of Bourbon" The Big Man of Jim Beam delves into the life and times of legendary distiller F. Booker Noe III, grandson of Jim Beam and father of the bourbon boom. A true American original who left his mark on everything he did and everyone he met, this charismatic, opinionated man turned the Jim Beam company into the world's largest bourbon distillery and secured his product's place in the cultural psyche. This book tells his story, from growing up in the "First Family of Bourbon" to becoming master distiller, offering insights and guidance for creating brands and products that stand the test of time. His commitment to innovation and quality earned him legendary status and tremendous business growth; the discussion keys in on some of his most prized creations, including one of the first super-premium bourbons on the market, and the small batch collection that laid the groundwork for bourbon's modern resurgence. Jim Beam is a distinctly American brand that has tapped into the collective consciousness and leveraged vision into growth. This book tells the story of the man behind the brand, and his approach to his work, his product, his company, and his people. * Read colorful stories about growing up as "bourbon royalty" * Trace Booker's journey from apprentice to world's largest bourbon distiller * Learn how innovation and a commitment to quality delivers product longevity * Gain deep, personal insight on creating a brand that becomes a legend Booker was the sixth generation of the Beam family to make bourbon, and he grew an empire. Driven by commitment, vision, and a singular sort of ambition, his success offers many lessons to anyone in business. The Big Man of Jim Beam tells the story, and digs out the wisdom and insight from this legendary leader.

Innovation and Best Practices in Hospitality and Tourism Research contains 71 accepted papers from the Hospitality and Tourism Conference (HTC 2015, Melaka, Malaysia, 2-3 November, 2015). The book presents the "up-and-coming" paradigms and innovative practices within the hospitality and tourism industries, and covers the following topics: Management in Hospitality, Tourism, Foodservice and Gastronomy, Hospitality, Tourism and Foodservice Environment: Trends, New Concepts, and Developments, Education and Industry Linkages, Corporate Social Responsibility and Business Ethics in Hospitality and Tourism Industry, Economic / Social / Environmental / Cultural Impact of Tourism, Global Perspectives on Business, Hospitality and Tourism. Marketing Channels, Issues and Transformations in Hospitality and Tourism Industry, Information and Communication Technologies in Hospitality and Tourism Industry, Marketing Approaches/ Strategies in Hospitality and Tourism Industry, Consumer Behaviour in Hospitality and Tourism Industry, Human Resource Management in Hospitality and Tourism, Health and Wellness Tourism, Gastronomic Tourism, Sports Tourism, Islamic/Halal Tourism and Hospitality Management, Tourism Security and Safety, Tourism Development and Planning, Green Technology and Strategies in Hospitality and Tourism, Food Safety, Quality and Innovations, Research and Knowledge Transfer, International Tourism and Management of Crisis, Infrastructure, Development and Sustainability in Hospitality and Tourism Industry, Trends in Entrepreneurial Activity in Business and Hospitality, Trends in Accommodation, Food and Beverage, Transportation, Leisure and Events, and Hospitality Training and Development. The contributions on diverse topics present new ideas and information on the "stateof-the-art" research into hospitality and tourism. Innovation and Best Practices in Hospitality and Tourism Research will indeed be a useful reference for academics, postgraduate students as well as professionals involved in the fields of hospitality and tourism.

Hospitality Marketing is an introductory textbook which shows readers how to apply the principles of marketing within the hospitality industry. The fourth edition contains examples and case studies exemplifying how ideas and concepts discussed within its chapters can be successfully applied to a real-life work situation, with an emphasis throughout on topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the Internet has had on both marketing and hospitality, using a variety of tools including a wide range of Internet learning activities. This fourth edition has been updated to include: New content on social media marketing, user-generated content, group-buying behaviour, franchising, internationalization, non-predictable factors affecting sales and marketing such as COVID-19, the role of marketing in creating a competitive advantage and the role of events and experiences in marketing. New extensive exploration of the role of technology in marketing including the use of artificial intelligence, service robots and the metaverse to develop and deliver service and/or to measure customer experience. Updated online resources including a PowerPoint deck, a test bank of questions and added links to YouTube and Instagram content. New/updated international case studies including many more from Asian and African destinations. This book is written specifically for students taking marketing modules within hospitality courses and is a valuable resource to promote learning.

This proceedings volume contains papers presented at the 2014 International Conference on Management and Technology in Knowledge, Service, Tourism & Hospitality (SERVE 2014), covering a wide range of topics in the fields of knowledge and service management, web intelligence, tourism and hospitality. This overview of current state of affairs and anticipated developments will be of interest to researchers, entrepreneurs and students alike.

This collection of papers from Tourism Geographies emphasizes new and emerging research paradigms in the geographic study of tourism. The papers included in this collection follow one of two threads: explicitly supporting specific research frameworks, or implicitly presenting new and emerging theoretical perspectives through empirical research on the geographical topics. These begin with three overview papers from themes that emerged from recent annual meetings of the Association of American Geographers, including evolutionary economic geography (EEG), political ecology and community resilience. Each of these theoretical and conceptual frameworks is leading to new explorations and insights in a wide variety of geographical and social science research, including tourism studies. These are followed by a series of papers that extend our knowledge and thinking on a range of key geographical topics, including development and underdevelopment (by Saarinen & Rogerson), sustainable tourism planning (by Torres-Delgado & Saarinen), encounters with the natural environment (by Hill), and the geography of place names (by Light), as well as economic geography and new technologies and their applications to spatial behavior research. The papers in this special issue are especially relevant to tourism scholars, and very much represent the types of perspectives that Tourism Geographies seek to promote. This book was published as a special issue of Tourism Geographies.

Food and Beverage Service is THE book to help students develop their professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will cover everything that learners need to know for their level 1 and 2 S/NVQ food and beverage service course.

Gender and Tourism: Challenges and Entrepreneurial Opportunities adopts a multi-disciplinary approach, building on a historically informed, future-focused research agenda that accounts for the needs and concerns of contemporary policy makers and practitioners in the tourism field. The collection is structured in two parts, with the first part collecting chapters that analyze the key factors of female entrepreneurship in the tourism sector, the participation of women at leading, decision making positions worldwide, the potential of female business development in both global and local terms and the main inhibitors for their under representation in top managerial key positions. The second part includes chapters that investigate, through significant case studies, which is the most appropriate governance and management model to be implemented in the context of gender and tourism. Gender and Tourism is the result of reflections on researches of different nationalities and provides a comprehensive collection of new insights for traditional paradigms, approaches and methods, as well as exploring more recent developments in research methodology in the context of gender and tourism studies.

This new textbook provides a complete study of human resource management from the perspective of management and operation in a hospitality environment. The hospitality industry continues to grow every day, bringing new challenges and opportunities. This up-to-date textbook provides the information on effective human resource management that managers need to know to succeed in today's competitive hospitality business environment.