The events industry is undergoing fundamental change. Due to the COVID 19 pandemic, this has meant the cancellation and postponement of events and a move towards online and hybrid strategies. Looking to the future, the 'new normal' for the events industry will be characterised by a quite different, transformed, events landscape which will require a thorough reimagining and reshaping of existing methods, techniques and practices. 'Reimagining and Reshaping Events: Theoretical and practical perspectives' is a unique and user-friendly text which advances managerial views on how the event industry is transforming. Packed with international real-life case studies and examples, it contextualises theory and illustrates how the industry has had to adapt whilst still considering key technological and sustainability issues. The text examines key priorities such as: * The inclusion of technological advances and the development of online and hybrid strategies; * The design of meaningful experiences considering the environment and sustainability; * Ethical catering choices, environmental and social responsibility; * Adapting to complex event situations and incorporating covid strategies; * Knowledge advancement with current technologies and sustainability practices; * The maintenance of practitioner well-being. Written in a user friendly and engaging style, it provides a blend of theory and practice that adopts a practitioner perspective but draws on theory from a broad range of discipline areas.

The US Supreme Court's 1937 decision in West Coast Hotel v. Parrish, upholding the constitutionality of Washington State's minimum wage law for women, had monumental consequences for all American workers. It also marked a major shift in the Court's response to President Franklin D. Roosevelt's New Deal agenda. In Making Minimum Wage, Helen J. Knowles tells the human story behind this historic case. West Coast Hotel v. Parrish pitted a Washington State hotel against a chambermaid, Elsie Parrish, who claimed that she was owed the state's minimum wage. The hotel argued that under the concept of "freedom of contract," the US Constitution allowed it to pay its female workers whatever low wages they were willing to accept. Knowles unpacks the legal complexities of the case while telling the litigants' stories. Drawing on archival and private materials, including the unpublished memoir of Elsie's lawyer, C. B. Conner, Knowles exposes the profound courage and resolve of the former chambermaid. Her book reveals why Elsie-who, in her mid-thirties was already a grandmother-was fired from her job at the Cascadian Hotel in Wenatchee, and why she undertook the outsized risk of suing the hotel for back wages. Minimum wage laws are "not an academic question or even a legal one," Elinore Morehouse Herrick, the New York director of the National Labor Relations Board, said in 1936. Rather, they are "a human problem." A pioneering analysis that illuminates the life stories behind West Coast Hotel v. Parrish as well as the case's impact on local, state, and national levels, Making Minimum Wage vividly demonstrates the fundamental truth of Morehouse Herrick's statement.

Unchained: Building Next Generation Supply Chain Systems for the Changing Restaurant Industry explores the vital characteristics and attributes that are critical for building efficient and successful supply chains. Unchained is organized into three distinct parts. Part I provides a background baseline knowledge of the restaurant industry, the changing agricultural and geopolitical world, and the role of foodservice supply chains as vital to the success of the foodservice industry. In Part II, the eight key pillars that are essential for creating high-performing foodservice supply chains are presented. Part III provides a diagnostic methodology for assessing the performance of a supply system, including the determination of its benefits and return on investment. Each chapter includes learning objectives, key terms, discussion questions, and a case example that runs throughout the book to support connections between critical concepts and real-world application. Unchained is an essential resource for future and current foodservice industry professionals committed to building effective supply chain systems.

Hospitality Management Law introduces students to legal concepts as applied to the hospitality industry. The text provides knowledge of business law concepts for preventative action, when to contact a lawyer, and how to navigate a myriad of legal situations. The text includes an historical overview of the sources of American law complemented with the fundamentals of litigation. Included is an explanation of substantive areas of business law as applied to the hospitality industry. Subsequent chapters explain the procedural components of a lawsuit in more detail. Topical coverage includes contracts, negligence, government regulation, business relations, finance and banking, and international business issues. Hospitality Management Law is ideal for courses in business management and business law. It provides students and industry professionals with a solid knowledge base to compete within the industry.

The Palestinian Nakba (catastrophe) of 1948, devastated Palestinian lives and shattered Palestinian society, culture, and economy. It also nipped in the bud a nascent grassroots, binational alliance between Arab and Jewish citrus growers. This significant and unprecedented partnership was virtually erased from the collective memory of both Israelis and Palestinians when the Nakba decimated villages and populations in a matter of months. In The Lost Orchard, Kabha and Karlinsky tell the story of the Palestinian citrus industry from its inception until 1950, tracing the shifting relationship between Palestinian Arabs and Zionist Jews. Using rich archival and primary sources, as well as on a variety of theoretical approaches, Kabha and Karlinsky portray the industry's social fabric and stratification, detail its economic history, and analyze the conditions that enabled the formation of the unique binational organization that managed the country's industry from late 1940 until April 1948.

Sustainability in the Hospitality Industry equips future hospitality and tourism managers with the skills and knowledge they need to create systems and cultures within their organizations that address the growing demand for sustainability. The text helps students recognize and embrace the opportunity to become leaders in sustainability and help set the standards for other industry professionals to adopt. Opening chapters provide readers with an overview of the breadth of sustainability in the hospitality industry, as well as current sustainable trends and practices. Additional chapters cover sustainability in the foodservice and lodging industries, tourism, and supply chains. Students learn strategies for sustainable beverage production, personnel management, marketing, and finance. The text expands its coverage to also address casino, cruise ship, and sport and entertainment venue management. The closing chapter summarizes the various strategies and concerns addressed throughout the book. To enrich the student learning experience, each chapter includes learning objectives, an introduction, a chapter summary, key terms, discussion questions, and an industry spotlight, which demonstrates how various companies around the world have implemented a variety of sustainable practices. Sustainability in the Hospitality Industry is well suited for undergraduate and graduate-level courses in hospitality and tourism management.

The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

As one of the largest service industries serving millions of international and domestic individuals yearly, it is important to understand the current trends, practices, and challenges surrounding tourism. Emphasized by the effects on people, management processes, and technological advancements, this economic and socio-cultural phenomenon's importance is increasing worldwide. Global Trends, Practices, and Challenges in Contemporary Tourism and Hospitality Management discusses and analyzes the impacts of new trends in the tourism industry, including sub-sectors of tourism, and revisits existing trends, identifies new types and forms of tourism, and discusses the influence and use of technology. Featuring research on topics such as guest retention, predictive analysis, and ecotourism practices, the material collected is ideally designed for managers, travel agents, industry professionals, practitioners, consultants, and researchers.

Applied Facilities Management for the Hospitality Industry is designed to provide readers with a practical approach to understanding the activities and responsibilities involved in managing the aspects of a hospitality enterprise. It presents real world analysis of the concerns, issues, and practices used by facilities managers in the profitable support of hospitality operations. Written in clear terms and using a common-sense approach to facilities management, the book approaches complex issues in an easy to understand and relatable manner. Specific topics include the functions and responsibilities of a facilities manager, information management, effective communication, workload planning and staffing, and financial management, among others. Applied Facilities Management for the Hospitality Industry features management tools and systems developed and used by the author in the management of large buildings and systems. Using real world experience in both the facilities and construction management of modern buildings and campuses, the book enables readers to not only understand the concepts, but also be prepared to use them in real world facilities issues in the hospitality industry.

Hoteliers, restaurateurs, licensees and catering managers will, in the course of their work, enter into many legal relationships with other parties whilst at the same time being required to adhere to all of the statutory laws that apply to their business. A sound knowledge of the law is therefore important to the professional owner or manager, as are knowledge of business management and the fundamental skills of the profession.

The series is designed to meet the needs of students and lecturers of the National Certificate Vocational. To facilitate students' learning, the following features are used in the series: Content is written in easy-to-understand language, key terms are carefully explained, using everyday English, case studies show how to apply the theory in the work environment, the study skills sections help students make the most of their learning in class and prepare for the exams, there are many practice activities and questions with model answers at the back of the title, checklists assist students to make sure that they have covered all the skills and content in each chapter, and summaries at the end of each chapter are useful for exam revision. Lecturers using the series can teach with confidence because content is comprehensive, up-to-date, and meets all the curriculum requirements for the subject, outcomes and assessment standards are clearly identified, and assessment tasks and activities are aligned to the outcomes and assessment standards. Prescribing lecturers have access to comprehensive lecturer support material on CD including model answers to assessments in the textbook, additional assessments with model answers, rubrics for assessments, and general reference material on teaching outcomes-based education. The series is available for all programmes, all fundamental and compulsory subjects, and all elective and optional subjects.

Having driven into the sunset in the final episode of Channel 4's The Hotel, Mark Jenkins is back doing what he does best - entertaining the nation. His unique take on life, affable charm, and woefully naive exploits are all captured with great comedic effect in this, his first book. In The World According to Manager Mark you will discover just what makes this real-life Basil Fawlty tick. Containing Mark's opinions on everything from AGEING to YORKSHIRE PUDDINGS, from BUS LANES to VEGETARIANS, and featuring VOL-AU-VENTS, INFLATABLES and countless SAUSAGES, this book houses more entertainment than a hotel in peak season. Frank, forthcoming and downright funny, in this A-Z of Mark's world you'll find a manifesto for a life in which we discover the difference between naturists and naturalists, umbrellas are categorised as dangerous weapons and green food is banned. Whether you consider yourself rich, poor or normal, and whether you drink real champagne or 'nearly champagne', this book contains something for everyone. Even the Queen! What's more, you might learn a thing or two. UNBELIEVABLE!

This book presents an ethnography of nature walks in a rural area of Parana state, southern Brazil. The event is organised by government agencies responsible for implementing public policies for farming, tourism, the environment and culture, as well as by the local community of small farmers. However, a deeper inquiry into the layers of experiences and practices accumulated over the history of human walking reveals a multiplicity of lines interwoven into this event. Over the course of this book, the authors have presented different aspects and epistemological consequences of the phrase "walking is knowing".

Many people dream of owning their own guest house. If you are one of them, Effective Guest House Management is your essential guide to starting up and running your guest house. This book contains invaluable information such as:

• How to build, equip and decorate your guest house
• Dealing with your guests from reservation to check-out, while providing world-class customer service and value for money
• Marketing your guest house in ways that are easy, economical and successful
• Menu planning and providing food and beverages
• Cleaning and preparing a guest room

• Current legal and insurance requirements
• Business management
• Electronic reservations and online marketing
• Tips on promoting your guest house
• Colour photographs to inspire your own ideas.

Whether you are a current or prospective guest house owner, a manager or a staff memeber, Effective Guest House Management will provide essential information on how to manage the many challenges of your business to become even more successful.

Imagine that every hotel guest you serve walked out the door and told just five people how amazing their experience was... To get it right, it's going to take so much more than good customer service. It'll be the 'little things' that count, those WOW Moments that create an experience for the guest they haven't had anywhere else and are left feeling compelled to share with their nearest and dearest. Give Your Guest A WOW presents 21 WOW Moments to help your hotel achieve the 'FOUR MORES' MORE repeat and referral bookings (coming to you direct). MORE positive reviews on Trip Advisor. MORE spend during the guests' stay. MORE remarkable experience that is shared time and time again. Adam Hamadache will help you to add a WOW Moment to every stage of your guest's experience, ensuring that you and your guests sleep a little easier. Adam Hamadache is the founder of hotel training company The Wow Guest Group and PMPM Hotel Marketing. Since 2008 Adam has held contracts with over 600 hotels including the likes of Marriott, Best Western & Hilton. A regular speaker at hotel industry events including The Hotel Summit, The Hospitality Exchange, as well as regular columnist of Hotel Owner Magazine, Adam shares his experience of wowing guests to create and leverage word of mouth marketing that drives more repeat and referral bookings, coming through directly to the hotel. "This book gives a real insight into elevating the guest experience to new levels ... will be of real benefit to those in the hotel industry " - Janice Gault, CEO, Northern Ireland Hotel Federation

For courses in Meeting, Event, Exposition and Convention Planning and Management. The Meetings,Expositions, Events, and Conventions industry continues to grow and garner increasing attention from the hospitality industry, communities, and college faculty. With a broad view of the industry, this book moves beyond just one segment to include all aspects related to the MEEC industry. Developed as a collaborative work, the text features contributions from some of the best and most notable practitioners and educators in the field. (Using the Delphi method, even the text's topics were selected based on industry input.) Now in its third edition, this revision features over 30 new case studies, the latest statistics and a new chapter devoted to green meetings and social responsibility.

For all introductory-level courses in hospitality. The Sixth Edition of Introduction to Hospitality focuses on hospitality operations while offering a broad, comprehensive foundation of current knowledge about the world's largest industry. Throughout, author John R. Walker invites students to share this industry's unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.

In recent years the brand has moved squarely into the spotlight as the key to success in the hospitality industry. Business strategy once began with marketing and incorporated branding as one of its elements; today the brand drives marketing within the larger hospitality enterprise. Not only has it become the chief means of attracting customers, it has, more broadly, become the chief organizing principle for most hospitality organizations. The never-ending quest for market share follows trend after trend, from offering ever more elaborate and sophisticated amenities to the use of social media as a marketing tool-all driven by the preeminence of the brand. Chekitan S. Dev's award-winning research has appeared in leading journals including Cornell Hospitality Quarterly, Journal of Marketing, and Harvard Business Review. He is the recipient of several major hospitality research and teaching awards. A former corporate executive with Oberoi Hotels & Resorts, he has served corporate, government, education, advisory, and private equity clients in more than forty countries as consultant, seminar leader, keynote speaker and expert witness. Hospitality Branding brings together the most important insights from the author's many years of research and experience, all in a single, affordably priced volume (available in both print and eBook formats). Skillfully blending the knowledge of recent history, the wisdom of cutting-edge research, and promise of future trends, this book offers hospitality organizations the advice they need to survive and thrive in today's competitive global business environment.

""The Law and Business of the Entertainment Industry" is designed to give the reader an inside understanding of the range of factors that come into play in entertainment industry transactions. The book examines major areas of entertainment industry endeavor such as books, film, music, television, and theater from the transactional side, while also looking at some of their other aspects, such as copyright, right of publicity, and negotiation.
Each chapter of the book opens with a dialogue between the course professor and three representative students: an artist student, a business student, and a law student, in order to frame the issues dealt with in the chapter for the diverse perspectives that these students may sometimes bring to the subject matter. After having read these dialogue openings, the reader is then exposed to an informational article and several legal disputes which have been resolved in the courts in each of the subject areas. To stimulate interest in the readers, they will find that these legal disputes often involve well known entities in the entertainment industry, from rock stars and movie stars to television networks and Hollywood Studio and films.
To enhance the learning experience for the reader, each chapter closes with a simulated negotiation scenario in the subject area. After having become familiar with both the overt and covert issues in each of these industries, readers can then stage negotiations in class where they role-play characters in the negotiation scenario. This exercise serves as a tool to entrench their knowledge and understanding of the entertainment industry discipline.
The author has spent over forty years working in many areas of the entertainment industry. Professor Greene has worked in the television industry, the music industry, the motion picture industry, theater and books. As an artist he has performed all over the world. As an entertainment executive, he has been a Hollywood studio vice-president, run a record label, and been a producer of theater and film. The range of his experiences from having performed at the Woodstock Festival in 1969, to graduating from Columbia, Harvard, and Yale Universities infuses this book with a range of unique perspectives and experiences that makes it stand out from every other book of its type in the marketplace.
Professor Frederick Dennis Greene was born in and raised in Harlem and the Bronx in New York City. He graduated from the Hotchkiss School in Lakeville and then went to Columbia University, where he was a founding member of the rock group, ShaNaNa. He performed with the group for fifteen years, touring internationally and appearing on 100 episodes of their internationally syndicated TV series, ShaNaNa. Greene went on to earn a Masters in Education from the Harvard Graduate School of Education and a law degree from Yale Law School. After law school, Greene was a vice-president of production at Columbia Pictures and then a producer at the studio. He then went into law teaching at schools such as the University of Oregon School of Law and Florida A & M University College of Law. He is presently a Professor of Law at the University of Dayton School of Law, where he teaches Constitutional Law and Entertainment Law. He also teaches a film course, Politics, Race and Gender in the Hollywood Film, in the University of Dayton College of Arts and Sciences."