Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Tourism researchers are feeling mounting pressure to answer an increasing number of questions from external agents which challenge the ability of their findings to deliver tangible change. Delivering Tourism Intelligence demonstrates that good academic analysis can deliver quality implications for a range of stakeholders. Contributions from authors across the continents serve to illustrate ways in which academic analysis can, and does, result in action. The chapters in this volume are organised into three parts: governance, planning and sustainability; consumer benefits and experiences; and benefits to entrepreneurs. The chapter authors provide a rich array of examples and cases from Europe, Africa, Asia and Australia, all of which reveal that academic studies can play a strong role in fostering positive changes relevant to the needs of varied stakeholders. Key themes revolve around the need for stakeholder trust, the ability of researchers to use tools for insights, the value of identifying new trends and tourism topics, the importance of understanding target markets, the usefulness of universities and researchers for providing training, and an appreciation of the time it takes for some ideas to be implemented. With individual chapters which address hotel management, destination management, markets and community sustainability, as well as public policy topics, this book will appeal to postgraduates studying in these areas as well as those practitioners and policy makers working in applied sectors.

Airbnb, gaming, escape rooms, major sporting events: contemporary capitalism no longer demands we merely consume things, but that we buy experiences. This book is concerned with the social, cultural and personal implications of this shift. The technologically-driven world we live in is no closer to securing the utopian ideal of a leisure society. Instead, the pursuit of leisure is often an attempt to escape our everyday existence. Exploring examples including sport, architecture, travel and social media, Steven Miles investigates how consumer culture has colonised 'experiences', revealing the ideological and psycho-social tensions at the heart of the 'experience society'. This first critical analysis of the experience economy sheds light on capitalism's ever more sophisticated infiltration of the everyday.

This book examines science fiction's theoretical and ontological backgrounds and how science fiction applies to the future of tourism. It recreates and invents the future of tourism in a creative and disruptive manner, reconceptualising tourism through alternative and quantum leap thinking that go beyond the normative or accepted view of tourism. The chapters, focusing on areas such as disruption, sustainability and technology, draw readers into the unknown future of tourism - a future that may be disruptive, dystopian or utopian. The book brings a new theoretical paradigm to the study of tourism in a post COVID-19 world and can be used to explore, frame and even form the future of tourism. It will capture the imagination and inspire readers to address tourism's challenges of tomorrow.

HUMAN RESOURCE FUNCTIONS.

Staffing.

Analyzing and Designing Jobs.

Training.

Evaluating Employees.

Working Successfully with Unions.

Employee Compensation.

Health and Safety.

MANAGING STAFF.

The Nature of Management and Leadership.

Communicating.

Developing a Positive, Motivating Organizational Climate.

Managing a Diverse Work Force.

Building a Team.

Managing Change and Resolving Conflicts.

Disciplining Employees.

Delegation.

Managing Service.

Appendices.

Index.

This book examines science fiction's theoretical and ontological backgrounds and how science fiction applies to the future of tourism. It recreates and invents the future of tourism in a creative and disruptive manner, reconceptualising tourism through alternative and quantum leap thinking that go beyond the normative or accepted view of tourism. The chapters, focusing on areas such as disruption, sustainability and technology, draw readers into the unknown future of tourism - a future that may be disruptive, dystopian or utopian. The book brings a new theoretical paradigm to the study of tourism in a post COVID-19 world and can be used to explore, frame and even form the future of tourism. It will capture the imagination and inspire readers to address tourism's challenges of tomorrow.

This book provides an overview of the Japanese sex industry in the years of Japan's postwar economic boom. It argues that the origins of gender inequality in contemporary Japan resulted from the policies put in place during this period, when there was instituted a "sexual contract" which provided male salarymen whose work was arduous, underpaid and subject to military-like organisation with easy access to women's bodies, through workplace getaway trips to hot springs resorts, hostess bars, and prostitution tourism to South Korea, as sexual inducement to acquiesce to their own exploitation. Japan's economic growth, the book thereby contends, came at the price not just of environmental and labour degradation, but also gender inequality.

The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:

• Technical know-how and knowledge of serving food
• Ability to direct, train, and motivate the service staff
• Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales
• Ability to be a good administrator—to organize the work flow and control costs

The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.

Tourism and hospitality organizations have always been exposed to disruptions, stresses, and crises, making the management of these adversities a necessary skill. The prolonged and complex turbulence that the industry is often facing from epidemics and pandemics, climate change and extreme environmental phenomena, or political instability and economic crashes, raise questions: Do these organizations learn from the crises they experience? If so, how do they learn, and what do they do with this learning? Organizational Learning in Tourism and Hospitality Crisis Management brings together an array of expert academic analyses of the latest thinking and practice on these questions. Drawing on studies conducted around the world including Greece, Iran, Japan, Malaysia, Mexico, Spain, Turkey, UK, and USA, the contributors apply a wide range of organizational learning and knowledge management theoretical perspectives and concepts to offer new insights into crisis-induced learning in a tourism and hospitality context. The book will be an excellent resource for scholars and students as well as managers of tourism and hospitality organizations, tourism policymakers, and government officials who are involved in tourism destination management.

The urban population is becoming increasingly diverse and growing (ethnic) diversity is having a singular effect on nightlife in Dutch cities. By studying the motivation behind and nightlife choices of the young people who participate in ethno-party scenes, Boogaarts-de Bruin investigates how the changing urban population affects the supply side of the nightlife market using an analytical model she has developed and which she calls the model of structured choice. This approach is sensitive to the flexible use of the processes of agency and structure due to the systematic distinction that it makes between societal and personal factors. Accordingly, it is revealed that in order to analyze and adequately explain the nightlife experiences of and choices made by ethnic youngsters, an integrated model is required which centralizes the interaction between the structural strategies of the producers on the one hand and the personal preferences and agency of the consumers on the other. What is more, this book demonstrates that nightlife has changed because of the increasing ethnic diversity of the Dutch population. Finally, in the epilogue, the fieldwork results are discussed in light of the currently heated debate regarding the integration processes of ethnic minority young people (in nightlife).

The Hilton brand is arguably one of the most successful and iconic brands in the hospitality industry in all time. The Story of Hilton Hotels: 'Little Americas' provides both an informative historical analysis of the development of the company, as well an engaging narrative about Conrad Hilton himself, illustrating how he fulfilled the typical American dream of rising from rags to riches and constructing a multinational hotel empire. The Story of Hilton Hotels: 'Little Americas' also engages with the wider historical contexts of politics and culture. It analyses some of the key shifts in the area of hotel management including standardisation, asset-light models and delivering the customer experience. Using original data and the first hand academic research the author can use this iconic hotel brand as a lens through which to analyse some of the key theoretical concepts and practices that are used in the industry today. A vital resource for all students (both postgraduate and undergraduate) on hospitality, marketing, business history and business management courses as well as executive courses delivered to hospitality professionals.

The purchase and consumption of wine, whether in hospitality environments or domestic settings, has huge anthropological significance underpinned by a discourse of wine appreciation. It can be seen as a multi-sensory and symbolically status-rich activity framed by historical, social, cultural and ethical discourses. This innovative book offers a critical study of wine from social and cultural perspectives. The field of wine studies spans the spectrum of cultural and technical issues concerning the place of wine in society from viticulture, vinification, labelling, regulation, marketing, purchasing, storage and its final consumption. It combines social history and contemporary questions including the notion of terroir, the nature of protected wine designations, the pricing of wine and the different motivations for buying and consuming wine. It considers wine as a beverage, as an aesthetic exercise and as a marker of status, as well as health implications and legal controls. The title offers a timely contribution into the significance of wine and the role of knowledge, both of which have conceptual and managerial implications in terms of marketing, promotion, consumption and distribution. By offering a holistic and innovative understanding of wine and its consumption, it is a must-read for students and scholars in the fields of wine and social science.

The Hilton brand is arguably one of the most successful and iconic brands in the hospitality industry in all time. The Story of Hilton Hotels: 'Little Americas' provides both an informative historical analysis of the development of the company, as well an engaging narrative about Conrad Hilton himself, illustrating how he fulfilled the typical American dream of rising from rags to riches and constructing a multinational hotel empire. The Story of Hilton Hotels: 'Little Americas' also engages with the wider historical contexts of politics and culture. It analyses some of the key shifts in the area of hotel management including standardisation, asset-light models and delivering the customer experience. Using original data and the first hand academic research the author can use this iconic hotel brand as a lens through which to analyse some of the key theoretical concepts and practices that are used in the industry today. A vital resource for all students (both postgraduate and undergraduate) on hospitality, marketing, business history and business management courses as well as executive courses delivered to hospitality professionals.

"Hotel Management and Operations, Fifth Edition" provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; "As I See It" and "Day in the Life" commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.

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 sector The 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 practitioners 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.

Tourism and the Lodging Sector is a pioneering book and is the first text of its kind to examine the lodging sector from a tourism perspective. The book highlights the importance of the lodging sector in tourism as a major income generator and essential part of the travel experience. The book offers an international perspective on topics such as sustainability, security, economic development, technology and globalization. The issues, concepts and management concerns facing this industry are examined, highlighting important topics such as: the place of accommodations in tourism and vice versa the social ecological and economic implications of lodging development management and restructuring issues in a globalizing industry sustainable tourism and the accommodation sector cross-sectoral linkages between lodging, food services, gaming, conferences, and other intermediaries the interaction between supply and demand safety and security in tourism and lodging. Tourism and the Lodging Sector critically examines a wide range of lodging establishments from an industry and social science perspective, drawing parallels and distinctions between the various types of accommodation, from campgrounds for the cost-conscious or adventurous outdoor traveler, to luxury, five-star resorts, and more innovative accommodation such as tree-house hotels and ecolodges. This is essential reading for students of tourism, this book is an indispensable guide, unprecedented in the field of tourism management.

Shrimp is easily America's favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry's existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou provides insightful analysis of this paradox and a detailed, thorough history of the industry in Louisiana. Dried shrimp technology was part of the cultural heritage Pearl River Chinese immigrants introduced into the Americas in the mid-nineteenth century. As early as 1870, Chinese natives built shrimp-drying operations in Louisiana's wetlands and exported the product to Asia through the port of San Francisco. This trade internationalized the shrimp industry. About three years before Louisiana's Chinese community began their export endeavors, manufactured ice became available in New Orleans, and the Dunbar family introduced patented canning technology. The convergence of these ancient and modern technologies shaped the evolution of the northern Gulf Coast's shrimp industry to the present. Coastal Louisiana's historic connection to the Pacific Rim endures. Not only does the region continue to export dried shrimp to Asian markets domestically and internationally, but since 2000 the region's large Vietnamese immigrant population has increasingly dominated Louisiana's fresh shrimp harvest. Louisiana shrimp constitute the American gold standard of raw seafood excellence. Yet, in the second decade of the twenty-first century, cheap imports are forcing the nation's domestic shrimp industry to rediscover its economic roots. "Fresh off the boat" signs and real-time internet connections with active trawlers are reestablishing the industry's ties to local consumers. Direct marketing has opened the industry to middle-class customers who meet the boats at the docks. This "right off the boat" paradigm appears to be leading the way to reestablishment of sustainable aquatic resources. All-one-can-eat shrimp buffets are not going to disappear, but the Louisiana shrimp industry's fate will ultimately be determined by discerning consumers' palates.

Employee relations, food and liquor liability, partron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive legal hassles. This book gives readers an opportunity to look at hospitality operations from a legal standpoint and to develop management strategies to prevent legal problems.

The Life and Legacy of an American OriginalCo-founder and first CEO of Burger King, Jim McLamore, recounts the entrepreneurial journey of an international fast food chain and offers a message to today's budding entrepreneur. A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the whopper, and the rise of Burger King. Inside, find out: How Burger King managed to create the worst advertising campaign of 1985 What Burger King shares with Pitbull, Scarface, and Marco Rubio Why Wendy's founder Dave Thomas called McLamore an "American original" A message for today's young entrepreneur. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains. Want to learn how to start a food business? Burger King's journey from south Florida drive-ins to international corporation reveals the ups and downs of entrepreneurship, whether in the food service industry or elsewhere. Now what? But the autobiography of McLamore doesn't end when he exits the company. So, what comes after success? To McLamore, it comes down to what's truly needed to live a full and good life-personal values, impacting the people around you, and juicy hamburgers. If you want to have it your way, and enjoyed books like Grinding It Out: The Making of McDonald's, Dave's Way: The Story of Wendy's, and Papa: The Story of Papa John's Pizza, then you'll love The Burger King: A Whopper of a Story on Life and Leadership.

Is it time for traditional hotels to check out? As one of the world's most established industries, the hotel sector has remained relatively unchanged and unchallenged for decades. Yet traditional hotels have recently come under increasing pressure on two major fronts: from disruptors in the sharing economy such as Airbnb, and by a rising wave of modern consumers who have become re-educated by social media and hotel comparison websites. Can this traditionally slow-moving sector reinvent itself or will it become increasingly marginalized? Is it time for traditional hotels to check out? Increasing numbers of hoteliers believe that traditional hotels are on the brink of a resurgence in popularity. Global hotel chains are catching up to modern trends - adding technologized curation and personalisation to their offerings. In Checking Out, Katherine Doggrell interviews key figures in the hotel industry and draws upon various case studies to explore the ways in which this traditionalist industry can remain relevant in the 21st century. The hotel 'experience' has been redefined, as guests now value fast Wi-Fi and mobile check-ins over room service and mini-fridges. Checking Out is an engaging investigation into the unprecedented challenges that face the hotel sector in the digital era and the strategies that are being employed by its leaders and innovators.

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.

This is the first textbook and reference work on evaluation intended for event management and event tourism. Drawing upon generic evaluation theory and methods, event and tourism research and real-world experiences, the author provides concepts and tools needed for the establishment of a comprehensive evaluation system and the implementation of varied evaluation projects. The strength of this book lies in its emphasis on evaluation foundations, both theoretical and methodological, enabling the student and practitioner to adapt the evaluation process to many situations using: *A range of tools from simple checklists to more advanced logic models; *Specific chapters devoted to the most challenging evaluation contexts: the visitor and their experience, quality and human resources; *A chapter devoted to exploring different evaluation challenges in the full range of planned events, including the tourism dimension; *An introduction of impact assessment. 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.

A complete blueprint for all types of restaurant development—from concept through construction

Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to:

• Assemble and manage your restaurant development team
• Prepare a marketable business plan to use when seeking financial backing
• Approach site evaluation, budgets, scheduling, and more
• Write a detailed operational plan of how the restaurant will function
• Prepare an effective design program to fulfill your operational requirements
• Coordinate key elements of planning and design
• Manage the construction phase, pre-opening activities, and follow-up

No matter what your business background—catering, marketing, management, or finance—this self-contained guide is one resource you will not want to be without.

The hospitality sector is one of the largest growing industries in the world. This is reflected in the growing number of academic courses available on the subject. The key element of hospitality management is interaction between the people who work in the industry and the environment in which they work.

Yvonne Guerrier has compiled a state-of-the-art textbook which considers the core elements of organizational behaviour in the hospitality industry with an international perspective. By its very nature, hospitality management is becoming an international topic and as such needs to be studied in this context. The book draws on the available case studies and experiences from around the world in order to develop an understanding of working and living with people from different cultures.

Organizational Behaviour in Hotels and Restaurants will enable you to find the answers to such questions as:
"Why is it a pleasure to work in some organizations and torture to work in others?
"Why is it sometimes difficult to motivate people to work hard?"
"How can one person persuade people to work together as a team?"
What is the best way of designing an organization structure?"
"How can I persuade my boss to listen to my ideas?"

Students studying hospitality management, hotel management or hotel and catering management at degree level will find this book an invaluable guide to the subject. Students studying for degrees in tourism management, leisure management and retail management will also find much in this book which is of relevance and interest to them.

This book brings together multi-disciplinary research and practical evidence about the role and exploitation of big data in driving and supporting innovation in tourism. It also provides a consolidated framework and roadmap summarising the major issues that both researchers and practitioners have to address for effective big data innovation. The book proposes a process-based model to identify and implement big data innovation strategies in tourism. This process framework consists of four major parts: 1) inputs required for big data innovation; 2) processes required to implement big data innovation; 3) outcomes of big data innovation; and 4) contextual factors influencing big data exploitation and advances in big data exploitation for business innovation.