Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry.

This book investigates the interface of ethnicity with occupation, empirically observed in luxury international hotels in Kuala Lumpur, Malaysia. It employs the two main disciplines of anthropology and sociology in order to understand the root causes and meaning of ethnicity at work within the hospitality industry sector. More specifically, it observes social change in a multi-ethnic and non-secular society through an ethnographic study located in a micro organisation: the Grand Hotel. At the individual level, this research shows how identity shifts and transformation can be mediated through the consumption and manipulation of food at the workplace. In addition, it combines an ambitious theoretical discussion on the concept of ethnicity together with empirical data that highlights how ethnicity is lived on an everyday basis at a workplace manifesting the dynamics of cultural, religious and ethnic diversity. The book presents the quantitative and qualitative findings of two complementary surveys and pursues an interdisciplinary approach, as it integrates methodologies from the sociology of organisations with classic fieldwork methods borrowed from ethnology, while combining French and Anglo-Saxon schools of thoughts on questions of identity and ethnicity. The results of the cultural contact occurring in a westernised pocket of the global labour market - in which social practices derive from the headquarters located in a society where ethnicity is self-ascribed - with Malaysian social actors to whom ethnicity is assigned will be of particular interest for social scientists and general readers alike.

This volume explores recent developments in the practice of hospitality, as well as the curious, precarious relationship between guests and their hosts. Drawing from personal interactions with an aging innkeeper called Herr Klaus and modern Airbnb hostess Gretchen, Amitai Touval offers a touching and illuminating account of how the rise of Airbnb has forged new standards of generosity, hostility, and accountability. An Anthropological Study of Hospitality is a must-read for anyone who has wondered about the intricate social cues involved in such a seemingly simple exchange.

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers.

The services sector --including financial services, telecommunications, transportation, tourism, and professional services --has become critical to the continued economic dynamism in the Americas. And the quality and competitiveness of this sector are essential to economic growth and development. On average, services --increasingly traded in more numerous and far-reaching ways than goods --account for nearly two-thirds of the gross domestic product of the Western Hemisphere. The importance of the sector, however, is disproportionately large in Central America and the Caribbean, where it often is the major source of employment and of foreign exchange.This timely volume is the first to review and analyze trade agreements covering the services sector in the Western Hemisphere and their relationship to the General Agreement on Trade in Services (GATS), in force since 1995 as an integral part of the World Trade Organization (WTO). Negotiations on liberalizing services trade are continuing at the multilateral, the regional or hemispheric, and the subregional levels. It is imperative to understand what is being discussed and implemented at these different levels and to articulate the linkages and relationships among the various agreements and the disciplines and obligations they contain. Services Trade in the Western Hemisphere informs the reader about these issues and more. Part 1 deals with the main issues relevant to the liberalization of services trade at the multilateral and regional levels, including improvements to the GATS architecture, the scope of regulatory reform, the relationship between the treatment of services and investment, WTO requirements that must be fulfilled by parties to an economic integration agreement, and disagreements brought to the multilateral dispute settlement process. Part 2 examines the scope, content, and liberalizing approach of subregional agreements in the Western Hemisphere, such as the North American Free Trade Agreement and those promulgated by the Andean Community, as well as several bilateral free trade agreements covering services, in particular those signed by Mexico, Chile, and Central America. Part 3 evaluates the extent of liberalization of services trade achieved to date at the multilateral and subregional levels and discusses options for improvements in the context of the ongoing Free Trade Area of the Americas negotiations.

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.

The Economic Ascent of the Hotel Business is about the hotel business and the economic contexts in which it has evolved. Slattery presents an understanding of the structural development of the economies in which hotels operate and which provide the potential for hotel demand and supply to grow. He draws on contemporary data and events to chart the historic development of economies and of the hotel business to illustrate patterns in this fundamental relationship. He also focuses on the economic conditions that produced hotel chains and provides a more comprehensive basis on which future developments in hotel demand, supply and performance can be understood. A review of the structural development of economies from the historic agrarian period to modern service business economies; Events are tracked at each economic stage to illustrate that the patterns in hotel demand and supply that emerges were a reflection of the economic developments; Extensive data is drawn on to track the development of international hotel chains and link them to the structural development of economies. Essential reading for hotel executives, their advisors and investors, as well as those studying the hospitality industry.

This book introduces readers to a powerful method for cross-cultural due diligence in mergers and organizational collaborations. It employs the context of joint ventures between local communities and companies in the domain of hospitality in emerging tourism destinations. The book first analyzes the impact of cultural diversity in mergers between local communities and the private sector, revealing the characteristics and functions of culture and paying specific attention to the roles of organizational and community cultures in hospitality. In two subsequent methodological chapters the book presents a theoretical framework for cultural due diligence and identifies the principal actors, technical aspects and core principles. On the basis of a separate case study from northern Thailand, the book provides an example of cultural context analysis and presents the findings and results. In a concluding chapter the book presents an outlook on further research and development in this field.

Entrepreneurship education is a rapidly evolving field that is critical to the development of well-equipped and competent business leaders. The importance of training the future generation of managers and leaders cannot be overlooked as they play a vital role in ensuring the survival of various industries and companies. Entrepreneurship Education in Tourism and Hospitality Management provides an in-depth look at various cases of entrepreneurship education in the tourism and hospitality industries across the world as well as their recent changes and developments. This book also advances the literature in the field of entrepreneurship education by broadening the discussion on the recent trends and ongoing challenges to include perspectives on creating the next generation of tourism and hospitality entrepreneurs. Covering topics such as digital education and tourism sustainability, this reference work is ideal for administrators, academicians, policymakers, entrepreneurs, scholars, researchers, practitioners, instructors, and students.

The sharing economy is at the centre of number of current debates involving new technologies and innovative services, sustainability, big data and stakeholder engagement. These trends have serious implications for hoteliers, restaurant owners, airlines and car rental companies and service industries as they change the rules of the game across the services industries. This edited volume encourages new theoretical and empirical development on sharing economy studies in the service industries field. This is one of the first academic volumes on this topic to focus on marketing and managerial implications specifically in tourism, services marketing and urban studies. Written by an international team of contributors and using real life case studies, it looks at issues such as: * An introduction to and conceptualization of the sharing economy; * National culture and the sharing economy; * Big data and digital marketing in the sharing economy; * The future of mobility according to Uber; * Rethinking tourism models in the era of the sharing economy; It is a must-have volume for all those researching in the area of the sharing economy who wish to learn more and delve deeper into the implications it has had and will have on the tourism industry and wider tourism economy.

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.

Marketing forHospitality and Tourism, 8e is the definitive source for hospitality marketing courses.Taking an integrative approach, this highly visual, four-color book discusseshospitality marketing from a team perspective, examining each hospitalitydepartment and its role in the marketing mechanism. These best-selling authorsare known as leading marketing educators and their book, a global phenomenon,is the most frequent adoption for the course. Developed with extensive studentand professor reviews, this edition includes new coverage of social media,discussion of current industry trends, and hands-on application assignments.

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of livelihoods and distinguishing local, regional and national cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.

This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

"Advances in Culture, Tourism, and Hospitality Research" ("ACTHR") broadly seeks to increase understanding and description of human behavior, conscious and unconscious meaning, and implicit/explicit decision processes applied to living and making major and everyday choices from where to live, how culture affects thinking and actions; marriage, children; work choices and behavior; leisure pursuits; holiday destination; travel behavior; making tradeoffs among work, play, sleeping, and necessity behaviors; deciding, using, and evaluating short and long term accommodations; and, decisions and behaviors regarding assisted living and death. The objective of "ACTHR" is to promote synergies among culture, work, leisure, tourism, and hospitality scholars. The series focuses on examining individuals and households lived experiences and their cultural and personal antecedents and consequences. Most papers appearing in "ACTHR" will offer advances both in theory and empirical evidence; empirical reports include interpretive, positivistic, or mixed research designs. Arch Woodside is very well known and highly respected figure in tourism in marketing, tourism & leisure. This volume offers a unique and interdisciplinary view on lifestyle. Each volume of the series consists of original articles.

The global wellness industry is currently valued at $4.4 trillion and wellness in hospitality and tourism is one of the fastest-growing travel segments. Wellness Management in Hospitality and Tourism is the first text that: * discusses and evaluates the design, operation and management of a wellness event in food service, hospitality and tourism businesses. * evaluates the implementation of wellness management programs in food service, hospitality and tourism businesses. * identifies and describes wellness customer segments within food service, hospitality and tourism businesses. Comprised of 14 chapters - one for every week of a semester - that study the science behind the trends and look at every aspect of health and wellness across the tourism and hospitality industries, this text provides students with the skills and knowledge to become a leader in the development of this new wave of exciting, nutritious, safe and profitable health and wellness products, services and practices. Packed with international case studies and written in a user-friendly style, Wellness Management in Hospitality and Tourism looks at the following key areas and more: * Typologies, scope and segments in health and wellness * Management of wellness amenities and facilities in foodservice, hospitality and tourism businesses * Analysing and managing health and wellness programs and offerings in foodservice, hospitality, and tourism businesses * Health and wellness food and beverage trends * Wellness during crises and pandemics * The Future of wellness management in foodservice, hospitality, and tourism businesses

Hospitality Business Development analyses and evaluates the different aspects of business growth routes and development processes in the international hospitality industry. It considers the essential features of the strategic business context, in which any hospitality organisation operates, and: Explores the essential requirements and challenges of hospitality business development, and the implications which these present for hospitality operators. Explains how differentiation and innovation can become key to organizational success and provides you with the all of the skills you need to implement your own business development Examines the shifting nature of demand, evaluating consumers' behaviour and relating the principles of customer centricity to the business development function Is packed with case studies and industry related examples, which cover a broad range of hospitality sectors including in-flight catering, holiday homes, guest houses, licensed retail, catering, international restaurants and hotels, ensuring you have a thorough understanding of the international hospitality business development This title also has a companion website for lecturers with PowerPoint slides to aid teaching and learning. Hospitality Business Development equips students and aspiring hospitality managers with the necessary knowledge, expertise and skills in business development. This book is a must-read for any one studying or working in the hospitality industry.

Discover the secrets of world-class leadership

When it comes to refined service and exquisite hospitality, one name stands high above the rest: The Ritz-Carlton Hotel Company. With ceaseless attention to every luxurious detail, the company has set the bar for creating memorable customer experiences in world-class settings. Now, for the first time, the leadership secrets behind the company's extraordinary success are revealed.

"The New Gold Standard" takes you on an exclusive tour behind the scenes of The Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization. He emerged with the key principles leaders at any company can use to provide a customer experience unlike any other, such as: Understanding the ever-evolving needs of customers Empowering employees by treating them with the utmost respect Anticipating customers' unexpressed needs and concerns Developing and conducting an unsurpassed training regimen

Sharing engaging stories from the company's employees--from the corporate office and hotels around the globe--Michelli describes the innovative methods the company uses to create peerless guest experiences and explains how it constantly hones and improves them.

"The New Gold Standard" weaves practical how-to advice, proven leadership tools, and the wisdom of experts to help you create and embed superior customer-service principles, processes, and practices in your own organization."

For courses in Introduction to Revenue Management. The first of its kind, this book was written to address the emerging course in Hospitality focused on revenue management. Based on the authors' years of industry experience, this book includes a model for understanding the revenue management process and reveals four basic building blocks to revenue management success. With chapters dedicated to consumer behavior, economic principles, and strategic management, it outlines key processes and stages of revenue management planning. Four unique application chapters tailor concepts to specific segments of the industry and professional profiles help students learn about possibilities within the field.

Event Leadership: Theory and practice for event management and tourism examines, contextualises and applies leadership theory and practice at several levels. Using a wide range of contemporary research, this book explores in detail a range of leadership theories, providing insight into the developments that are driving leadership today. In light of the complex business needs of event organisations and in order to illustrate the concepts discussed, examples of case studies from the event sector are used throughout. Providing a comprehensive grounding in leadership theory, this book explores leadership in events from three distinct viewpoints using various event settings and types of events to illustrate: * "The leader" within event organisations: looking at leaders who are founders, or those that have been appointed, elected, evolved from other positions or emerged from a crisis - all of which have their own issues and effects. * Leadership within the events community, such as political leadership or leaders within event portfolios and networks. Questioning what does it take to achieve effective collaboration among events and between events and other key stakeholders? Is it the individual leader, or leadership that emerges from network dynamics? * The leadership role that events and professional organisations play in society, such as educational and inspirational leadership - looking at social marketing through events, with the aims of changing attitudes and behaviour. Part of the Event Management Theory and Methods Series. This 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. 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. 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. Series editor: Donald Getz PhD., Professor Emeritus, University of Calgary, Canada.

This book examines the lifestyles, expectations and plans of Millennials and Generation Z and how they are redefining tourism. It demonstrates that if the tourism industry is to enjoy future growth, it must understand and meet the particular needs of these two generations. The volume explores the present and future challenges faced by the tourism industry as a result of the generational turnover, and seeks to answer the following questions: What contribution can the new generations make to the future of tourism? How are technological advancements and social networks shaping future travel trends? Can a generational perspective be useful to help the tourism industry recover from the COVID-19 crisis? The book will be of interest to researchers and students of sociology and tourism studies, as well as tourism professionals.

Now in its Fourth Edition, this bestselling key text has been fully revised and updated and includes two new chapters on Evaluation and Impact of Events and The Future of the Events Industry. Packed with case studies, both in-text and online, Events Management: Principles and Practice takes the reader through the whole process of events management looking at the following key areas: * Concepts and Management: including entrepreneurship and human resource issues * Finance and Law: including costing, project management and risk management * Marketing and Media: including social media, multimedia technology, sponsorship and PR * Preparation and Operation: including logistics, design, crowd control and conventions * Events and Beyond: including sustainability, impacts, legacies and issues for the future of events Each of the five parts take the reader through a complete journey looking at key theories, current issues and concerns and uses international case studies to consolidate the learning. A must-have text for all students of events management.

This book on events-related research marks a watershed in the development of a "Nordic School" of festival and event research. Each of the chapters presents a new and interesting approach to the study of events, in terms of methods, perspectives or content. It is mostly rooted in management theory but also incorporating other perspectives that enhance our understanding of the phenomena. Implications for real-world applications in tourism, hospitality, and community development are also at the fore. The scholarship is comprehensive, not focused on only tourism or economic aspects. Management theory, including stakeholder management, social networks, and institutionalization processes is being applied. Attention is being given to the multiple roles festivals and events play in society, and to evaluation of their worth and impacts. Innovative methods are being developed to examine event experiences, innovation processes, and success factors. There is now a critical mass of scholars in the Nordic countries that share a strong interest in event studies, and they are engaged in collaborative research, making it an appealing and innovative region for other event students and researchers to visit. It can be expected that the Nordic school will take an increasingly important place in the development of event studies, which is now truly global in terms of scholarship and university degree programs. This book was originally published as a special issue of Scandinavian Journal of Hospitality and Tourism.

In an era of continued globalisation and economic-restructuring youth employment constitutes what many commentators regard as one of the key policy issues of our time. This important new book gives the first comprehensive overview of key concepts, theories and knowledge relating to youth employment in the Tourism sector. Specifically 'Youth Employment in Tourism and Hospitality' discusses rates of youth employment in tourism and hospitality, working conditions for youth and the role of youth employment in tourism in developing countries. It explores barriers to youth employment, from both supply and demand-side perspectives. It reviews the relationship between education, training and youth employment before looking at the education to work transition through the lenses of career decision-making and career development theories. It also discusses the role of tourism internships in early work socialisation, as well as graduate entrepreneurship in tourism. It is essential reading for those delivering and developing tourism programmes, and for students of tourism and hospitality. It also appeals to policy-makers and managers in the wide range of sectors that constitute tourism and hospitality and beyond as well as those in related fields such as education, human resources management and career guidance.

This book encompasses the diversity and complexity of sex in tourism, incorporating the light, dark and shades of grey in between. It brings together work and ideas from a diverse array of researchers from around the world and examines the affects and effects of diverse sexual encounters in tourism, romance tourism, sex tourism and sexual exploitation in tourism - including the sexual exploitation of children in travel and tourism, and sexual harassment. Sex in tourism has arguably been an understudied area of research relative to the central roles that sex plays within tourism experiences. This volume explores the complexity and nuanced nature of sex in tourism in more detail. It will be of interest to students and researchers of tourism impacts, tourist behaviour, hospitality management, destination management and development.