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.

Examines the concept of luxury and its meaning across tourism, events and hospitality globally. Packed with case studies, it's a challenging and innovative text that investigates how the idea of luxury is changing in response to a variety factors, such as social change, technological innovation and the challenge of sustainability. It covers the following areas, issues and case studies: * Traditional luxury products: the 'golden age' of luxury cruising; the grand old five star hotels and the 'Ritzification' of the European hotel industry, the early days of civil aviation, and the 'Grand Tour. * Travel and Transport: the luxury tourist trains of today around the world; the First Class service of Gulf States airlines; taxi travel from limousines to Uber! * Tourism operators: small-scale tailor-made holidays - 'Nomadic Thoughts' in the UK; ethical community based tourism, the case of 'Village Ways'; specialist music festival operators * Tourist destinations: luxury shopping destinations - designer brands, gold and markets; exclusive private islands; gastronomy destinations - Copenhagen, San Sebastian and Cornwall! * Hotels: the impact of Airbnb, pop - up hotels, fashion hotels and the luxury hotel brands such as Banyan. * Food: the three star Michelin restaurants; the kudos of eating street food; farmers markets; 'eating with the locals'. * Events: Upselling at festivals including meet-and-greet opportunities; luxury weddings; corporate hospitality at major sporting events * The cruise sector: the 'democratisation' of the cruise market- selling luxury at affordable prices. * Tourist behaviour: 'co-creation'/personal development travel eg foraging and cooking holidays in the UK; the 'slow travel' movement; experience sharing via social media; upscale hedonism. * Tourism media: Conde Nast Traveller magazine; 'designer' travel guides. An innovative text, and must have reading for all those studying in hospitality, events and tourism, as well as researchers and pracitioners wishing to keep abreast of the latest developments in this influential and growing market segment.

Retaining Your Foodservice Employees is the second in a series of three books by Karen Eich Drummond on Foodservice Employee Management. The other two titles are Staffing Your Foodservice Operation and Disciplining Your Foodservice Employees. Employee turnover represents a major concern for foodservice operators--particularly when you consider that half of all restaurant employees leave their jobs within the first 30 days. With firings or resignations come costs: expenses for recruiting and training a new candidate as well as overtime costs incurred while the position is vacant. And beyond the immediate dollar loss, high employee turnover reduces employee morale and job performance, which can result in a significant loss of customers--and profits. Retaining Your Foodservice Employees recognizes that successful foodservice operations can no longer treat employees as disposable assets, especially in light of today's dwindling pool of workers. This quick-reference guide shows you a wide range of strategies for increasing a staff member's employment period and keeping turnover to a minimum. This innovative volume identifies what today's employees want out of their jobs. You'll get a clear understanding of workers' needs that include

• interesting work
• a manager who respects, trusts, and cares about them
• clearly communicated performance goals
• good pay and benefits
• and comfortable working conditions.

You'll also find specific actions you can take to meet these employee needs such as listening to your employees, coaching them for better performance, and using your supervisory skills to encourage positive, motivational teamwork. You'll learn how to inform and involveemployees and use reward programs and career ladders to retain productive employees. Practical worksheets at the end of each chapter help you idenfity--and correct--specific areas where your business can improve. Actual on-the-job examples of improved communication and successful reward programs will help you generate ideas that you can apply to your own program. As a complete guide to a critical industry-wide problem, Retaining Your Foodservice Employees will be essential reading for all commercial and institutional foodservice managers and owners.

The editors have updated and revised this edition and added 12 new authors to their distinguished list of contributors from academia and industry. Contains the latest research methodologies, statistics and techniques relevant to tourism and hospitality. Includes additional material regarding the airline industry, supporting disciplines in the social sciences and environmental issues. Reflects the increasing emphasis on globalization focusing more extensively on the area of research which seeks to evaluate the effectiveness of tourism advertising.

Hospitality World! Harold E. Lane and Denise Dupré Take a vacation from textbook doldrums. Travel around the globe for a page-turning perspective of hospitality management. Denise Dupreé. CEO of Dupré LTD, and Harold E. Lane, Professor Emeritus of Boston University, give students a complete tour with their comprehensive new text, Hospitality World! International in scope, this innovative book takes a hands-on approach to the industry. Case scenarios and skill-building exercises give future managers a framework to develop their personal visions. Highlights of the practical, up-to-date approach begin in the first section where the Olympic torch is held high to illuminate the intricacies of tourism management at the 1996 Olympic Games. Then it’s off on a world-wide tour from the perspective of several lodging owners and restaurateurs. Amidst the challenge of the text, Hospitality World! covers the basics—from the history of the industry to current developments. The complex management concepts of human resources, marketing, management information systems, and accounting are made simple. Students use what they learn about lodging and foodservices, entertainment, travel distribution channels, and transportation to solve complex case questions. The final case study investigates the international world of Disney. Ethics and service are also explored, focusing on the issues and trends that managers face today. Hot topics include branding, diversity, ecotourism, strategic alliances, and technology applications. Authors Lane and Dupré offer their fresh and inspired view of the industry, arming readers with the tools to succeed in the fast-paced and exciting Hospitality World!

* The first text to address this vital subject for educators and organisations in the hospitality sector * Contributed by major experts who have multi-national experience of hospitality education provide new and interesting perspectives on the topic * Real life cases studies from major international companies as well as SMEs such as Hilton, Marriott, Chewton Glen, Rick Stein and Shangri La. Staff retention, training and morale is key in any industry, none more so that in the service sector where career perceptions can be negative and staff retention is notoriously high. Recruiting and retaining happy and well trained staff is key to the success of all customer-facing businesses. This book is the first to explore on this important topic from an individual and personal perspective rather than a company perspective. It will enable future managers to understand the key principles to maintaining a happy and talented workforce, as well as understanding how to successfully manage their own career path. Talent Management in Hospitality and Tourism uses case studies from international companies such as Carnival UK, Marriott, Hilton as well as SMEs such as Chewton Glen and the Rick Stein group to illustrate successful talent management strategies and how they can be implemented. The text has a complete pedagogic structure, including learning points and activities at the end of each chapter to assist with class room delivery and design assessments.

Winning the Chain Restaurant Game

Are you ready for success?...

Find out what it takes in this insider's guide to making it in today's most exciting growth industry.

In this instructive and inspiring book, award-winning authors and foodservice industry experts Charles Bernstein and Ron Paul tell how the most successful restaurant companies win with bottom-up management, putting the customer on top. Based on interviews with more than a hundred industry executives and packed with enlightening examples as well as a few historic failures, this unique book teaches important lessons for restaurateurs and other entrepreneurs:

• Presents the first authoritative, in-depth look at the restaurant chain industry as a whole
• Tells how successful chain CEOs produce results with varied winning styles
• Isolates and clearly describes the eight crucial factors, or strategic "links," vital to restaurant chain success
• Tells how chains can capitalize on bulk purchasing, brand identity, consistent execution, an individual sense of style and—most of all—finding unique ways to please the customer

Few success stories so thoroughly embody the twentieth-century American dream as those of restaurant chains such as McDonald's, KFC, Pizza Hut, Wendy's, Little Caesar's, and Taco Bell. But besides the "true grit" demonstrated by entrepreneurial heros like McDonald's Ray Kroc and Wendy's Dave Thomas, what does it take to build and maintain a successful restaurant or retail chain? Find out in this first book to give a broad, long-term perspective on one of the nation's leading growth industries and to offer crucial lessons for all entrepreneurs, no matter what the business.

Winning the Chain Restaurant Game, by award-winning authors and noted foodservice industry experts Charles Bernstein and Ron Paul, documents the critical success factors required for one of the toughest, most competitive industries.

Highlighting the winning styles of more than a hundred chain executives, their triumphs, trials, disappointments, and turnarounds, this fascinating and instructive book identifies the eight strategic "links" that lead to victory in the chain restaurant business. With surgical precision, Bernstein and Paul explore such key factors as leadership, motivation, bulk purchasing, marketing, identity, consistency, and expansion. But they place focus ahead of everything and conclude that the entrepreneurial passion of an executive who deeply believes in his concept is the ultimate catalyst for success.

Small- to medium-size chains are going public at a dizzying pace and there are enormous financial opportunities for savvy restaurant owners. Winning the Chain Restaurant Game arms operators with the vital know-how needed to win the game.

* A guide to experience marketing within the Tourism, Hospitality, Events and Food (THEF) industries; * Looks at the specific nature of marketing within these industries using international examples and theories to evaluate the ways in which experiences; * Fully supported with a route map to guide the reader through the book; * Contains end of chapter review questions and case studies to consolidate learning. Targeted at second year undergraduate students through to master's level post-graduate, 'Marketing Tourism, Events and Food 2nd edition' takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions. It analyses areas such as marketplace value and value creation, consumers and consumption, taste and identity, sustainability and power, as well as semiotics and commercial myth making, and offers a contemporary examination of these industry sectors with experiential aspects of marketing and productive consumption playing an important role throughout. Divided into 10 chapters for easy semester teaching it covers issues such as: * Traditional Approaches to Marketing in THEF (Parts 1 & 2) * Marketing Perspectives and Value Creation * Consumers and Consumption of THEF; Making sense of your marketing audience * Semiotics and Meaning in THEF Marketing * THEF Experiences * Taste, taste makers and THEF Marketing * Social media marketing, brand community and communities of consumption * Sustainable Marketing in THEF It concludes by offering a fresh approach to marketing within Tourism, Hospitality, Events & Food, synthesising the experiential approach offered within this book and traditional approaches to marketing within the sector.

With the advent of new technology, new markets, and new products, the rapidly changing responsibilities of the professional housekeeper demand a resource manual for today’s lodging industry. In this Fourth Edition of The Professional Housekeeper, the authors address the evolving role of the professional housekeeper as a manager. No longer responsible only for cleaning duties and time schedules, today’s professional housekeeper must be knowledgeable about staff diversity issues, building relations with unions, and maximizing the uses of available technology while staying aware of the bottom line. The professional housekeeper must also be aware of growing health and safety concerns. This comprehensive text has been updated to include everything from the latest information on self-managed teams in cleaning, "green cleaning," and recycling, to technological advances in the industry. Students and teachers alike will find The Professional Housekeeper, Fourth Edition an invaluable reference for this ever-changing profession.

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.

This book is an annual research report prepared by the cruise industry experts and scholars at home and abroad invited by Shanghai International Cruise Business Institute based on the current development situations of the international cruise industry, is an important part of the "X Book Series" of the Social Science Academic Press (China). This book consists of five parts, i.e., "General Report", "Special Articles for High-quality Tourism: Common Value and Government Management", "The Cruise Industry", "Policy Suggestions" and "Appendix", and it has richer and more perfect contents in comparison with the previous versions. Under the Book, the development environment of the cruise industry at home and abroad during 2017-2018 as well as the development situations, strategic paths and future trends is analyzed in the form of the General Report and the current development trend of the cruise industry in China is introduced based on the top ten hot topics. With the economic development trend from the high-speed growth to the high-quality development in China, the new topic "Special Articles for High-quality Tourism: Common Value and Government Management" is presented in the Book to discuss the quality development patterns and paths of the cruise tourism in China, the high-quality development mechanism of the cruise tourism as well as the cruise tourism market cultivation and standardization system, so as to better enhance the quality of the cruise market development in China. In Part 3 "The Cruise Industry" and Part 4 "Policy Suggestions" under the Book, the whole picture of the cruise economy in China in the new era is presented, problems during the industrial development are analyzed and corresponding policy suggestions are given.

Marine tourism has become one of the fastest growing areas within the tourism industry. With the increased use of marine environments comes the need for informed planning and sustainable management as well as for the education and training of planners, managers and operators. Combining the disciplines of marine scientists and tourism researchers, this encyclopedia will bring together the terms, concepts and theories related to recreational and tourism activities in marine settings. Entries range from short definitions to medium and long articles.

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 focuses on the business story of Walt Disney and the company he built. Combining a unique blend of entrepreneurship, creativity, innovation, and a relentless drive to bring out the best in his teams, Walt Disney created one of the most successful ventures in business history. Outlining the specific processes of the company, Goldsby and Mathews provide the reader with the tools they need to embrace their own entrepreneurial leadership style, to lead effectively, to be more innovative, and to build a successful organization. Through the lens of Disney, the reader learns the fundamentals of entrepreneurship, innovation, and leadership. Beginning with a general introduction to the concepts relevant to the entrepreneurial organization today, the book examines how Disney built his empire and how the company remains an industry leader. The book also provides the opportunity to take the Entrepreneurial Leadership Instrument, which measures one's style in leading entrepreneurial ventures. The book is divided into two parts: * Part I provides an overview of Disney's entrepreneurial journey, including the topics of vision, risk-taking, financing, and human resource management; * Part II examines the company's transition from a family business into a global operation, including topics such as succession planning and strategy. Part II also explores Disney Parks and Resorts, the part of the company that interacts directly with customers, including topics such as culture, employee engagement, customer service, and customer experience. Entrepreneurship the Disney Way brings entrepreneurship, innovation, and leadership to life through the compelling story of one of the most recognizable businessmen and companies of our time. The authors' interviews with high-level executives provides the reader with a rare inside look into the way his company functions. Disney fans, executives, and students of entrepreneurship, innovation, and leadership will find it a delightful and informing read.

This book surveys current writing on the history of the modern hotel, focusing on three areas of vibrant and timely scholarly enquiry: the uniqueness of the American hotel, the contested status of the colonial and postcolonial hotel, and the hotel's embroilment in violent conflict. It explores the hotel as an institution that incubates innovation, enables commercial relations on a variety of scales, and supplies an arena for negotiating relations of political, cultural, and economic power. The volume presents a number of case studies, including the hotel in wartime and as a terrorist target, and critically engages with innovative scholarship that links the relationship of the hotel to wider narratives of Western modernity. It is aimed at tourism studies scholars, as well as history and critical and applied tourism studies students, at undergraduate and graduate levels.

This volume analyses the positive effects that tourism generates on resident's quality of life, and how this influences tourists' quality of life as they enjoy an enriching experience in the destination they visit. It provides significant theoretical and empirical contributions, as well as, case studies related to quality of life in hospitality and tourism marketing and management. This volume is the result of the effort that many researchers from all over the world have done to spread some new light on this outstanding research line and add knowledge on the relationship between tourism and quality of life of both residents and tourists. This last is highlighted as a fundamental factor to take into account for the development of new tourism practices. This volume is a true reference for researchers, students and professionals working in tourism marketing and management.

Cruise Operations Management: Hospitality Perspectives offers a comprehensive and contextualised overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues, providing a practical guide for students and professionals alike. Since the last edition of this book was published, there have been many important developments in the industry. This third edition has been updated to include: New content on: health, safety and security, sustainability, environmental impacts of cruise operations, changing and emerging markets, professionalism and talent management, innovation and digital technologies A new chapter on 'Leadership in the cruise industry' New international case studies throughout to provide a real-world insight into the industry Additional online resources, including PowerPoint slides for instructors and student quizzes to test knowledge This comprehensive, accessible and engaging text is essential reading for all those seeking to study cruise operations management whether for academic or vocational reasons.

"A perfect book for any Hospitality program, excellent instructor support, and a good resource for students." -Denise A. Braley, Mitchell College Today's economy is dominated by the rapidly growing service sector. Even businesses primarily selling goods are reinventing their image and positioning themselves as service providers. Managing Hospitality Organizations: Achieving Excellence in the Guest Experience takes students on a journey through the evolving service industry. Each chapter focuses on a core principle of hospitality management and is packed with practical advice, examples, and cases from some of the best companies in the service sector. Authors Robert C. Ford and Michael C. Sturman emphasize the critical importance of focusing on the guest and creating that unforgettable customer experience. Whether your students will be managing a neighborhood cafe, a convention center, or a high-end resort hotel, they will learn invaluable skills for managing the guest experience in today's ultracompetitive environment. The Second Edition includes new coverage of technology, sustainability, sexual harassment, diversity and inclusion, and ethical leadership. Give your students the SAGE edge! SAGE edge offers a robust online environment featuring an impressive array of free tools and resources for review, study, and further exploration, keeping both instructors and students on the cutting edge of teaching and learning.

In recent times, festivals around the world have grown in number due to the increased recognition of their importance for tourism, branding and economic development. Festivals hold multifaceted roles in society and can be staged to bring positive economic impact, for the competitive advantage they lend a destination or to address social objectives. Studies on festivals have appeared in a wide range of disciplines, and consequently, much of the research available is highly fragmented. This handbook brings this knowledge together in one volume, offering a comprehensive evaluation of the most current research, debates and controversies surrounding festivals. It is divided into nine sections that cover a wide range of theories, concepts and contexts, such as sustainability, festival marketing and management, the strategic use of festivals and their future. Featuring a variety of disciplinary, cultural and national perspectives from an international team of authors, this book will be an invaluable resource for students and researchers of event management and will be of interest to scholars in the fields of anthropology, sociology, geography, marketing, management, psychology and economics.

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible manner. By engaging in the responsible sale and service of alcohol, a better environment is created for both customers and staff. Responsible Sales, Service and Marketing of Alcohol for the tourism, hospitality and retail industries explains the complexities of alcohol and its' sale and supply, and examines the wide range of inter-related associated topics connected to the wider tourism, hospitality and retail industries. It provides readers with a greater awareness of the effects of alcohol and helps them understand their obligations to act responsibly when selling, supplying or marketing alcohol beverages in their workplace. It covers issues such as: *The rationale for responsible alcohol sale and supply in industry and society; *Alcohol's origins, its role in modern society and consumption rates; *Effects of alcohol on the body; *Associated risks and benefits of alcohol consumption ; *Selling, marketing and serving alcohol responsibly; *Techniques used to prevent under age sales, identifying intoxicated customers and dealing with difficult people; *Alcohol in the workplace; *Policy making for alcohol - towards a combined approach. A vital resource for students, practicing food and beverage managers, industry practitioners, in-house trainers and staff members who wish to formalize and update their knowledge and skills in the responsible serving, sales and marketing of alcoholic beverages.

Advances in Hospitality and Leisure, a peer-review volume, delivers refreshing insights from a host of scientific studies in the domains of hospitality, leisure and tourism. It provides a platform to galvanize thoughts on contemporary issues and merging trends essential to theory advancement as well as professional practices from a global perspective. The main focus of this volume is to transcend the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected. This volume is keen to address the needs of the populace having interests in disseminating ideas, concepts and theories derived from scholarly investigations. Potential readers may retrieve useful texts to outline new research agendas, suggest viable topics for a dissertation work, and augment the knowledge of the subjects of interest.

Food is an attraction that has matured into a highly sought-after niche market with distinct trip motivation, travel preferences and patterns. Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood. Food tourism has huge impacts in the hospitality, destination management and tourism development sectors and across all these sectors the book presents the latest research on market developments: *Understanding the food tourist and their perspective. *Taking a demand- side approach to planning developing and marketing. *Taking a global view based on widespread research data that combines theory and practice. *Using case studies, profiles and direct practitioner insights to illustrate every aspect of the field. The book is designed as key text for students in Hospitality, Tourism and Events and Food and Beverage Management with summaries, questions and key points highlighted throughout the text, and also as a major reference and professional guide for practitioners across the industry. About the authors: Donald Getz, Professor, The University of Queensland, School of Tourism, Richard Robinson', Lecturer, School of Tourism, The University of Queensland, Tommy Andersson, Professor, School of Business, Economics and Law at the University of Gothenburg Sanja Vujicic, Principal of Experience Consulting, Gothenburg, Sweden