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 Drawing on archival and private materials, including the unpublished memoir of Elsie's lawyer, C. B. Conner, Knowles exposes the profound courage and resolve of the former chambermaid.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.

The COVID-19 pandemic caused a disruption for many industries at its emergence, including the rental industry. The rental industry consists of more than just car rentals. It also includes Airbnb, house rentals, cruises, and other means of transport. This industry, which relies on tourism, was negatively affected by the travel restrictions that were put in place due to the pandemic. As such, it had to quickly adapt and grow to abide by the rules of the ""new normal"" in order to survive both during the pandemic, as well as implement new models and strategies that would help it to regain its success post-COVID-19. Socio-Economic Effects and Recovery Efforts for the Rental Industry: Post-COVID-19 Strategies is a critical reference book that discusses the effects of the COVID-19 pandemic on the rental industry and the ways in which the rental industry adapted under the new global restrictions affecting tourism. This book covers recovery efforts for the rental industry, analyzes global cases of the effects and adaptations the rental industry has undergone, and discusses the sociological aspects of the pandemic. While highlighting topics such as e-commerce, financial leasing, second home tourism, and sharing economies, this book is essential for executives, business owners, managers, rental agencies, ridesharing companies, academicians, researchers, and students interested in the current state of the rental industry and how it plans to overcome the challenges caused by the pandemic.

The distillation (sometimes illegal) of uisce beatha, poitin and gin has existed in Ireland over many centuries. In 1806, over 25% of the entire production of Irish whiskey was estimated to come from illicit stills. While the process of brewing and distilling has come a long way since the days Molly Gallivan produced her homemade poitin known as Molly's Mountain Dew in the Kerry Mountains, laws from 1831 still apply to breweries and distilleries today. In 1887, the annual output of whiskey manufactured in Ireland was 10,620,584 gallons. There were many thriving distilleries in Dublin and Cork, and in Tullamore and Kilbeggan, and elsewhere, many of which still survive and are indeed thriving today. As of June 2019, Ireland has twenty-five distilleries in operation, with a further twenty-four either planned or under development. As of 2018, sales of Irish whiskey stood at 10.7 million 9-litres cases, up from 4.4 million cases in 2008, with sales projected to exceed 12 million cases (its historical peak) by 2020. Brewers and Distillers in Ireland: The Complete Licensing Guide discusses all the different types of manufacturers' licences, the rights and obligations of the manufacturer and how to obtain a manufacturer's licence from Revenue. The sale of the manufactured product by wholesale is also discussed, as is its retail sale, which was introduced for the first time by the Act of 2018. Differing permitted hours for on-sales and off-sales are discussed, as are offences and penalties. The Intoxicating Liquor (Breweries and Distilleries) Act 2018 has allowed for the first time the retail sale of alcohol (spirits and/or beer) on the premises where such alcohol is manufactured.

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.

* Thoroughly explains generic knowledge management frameworks and their application and relevance to planned events and event tourism * International case studies contributed by practitioners and other experts in the field at the end of chapters used to illustrate methods and applications. * Online lecturer resources to accompany in the form of teaching ppt slides, end of chapter multiple choice questions and sample questions. Provides an in-depth understanding of the challenging nature of events, where knowledge needs to be created and shared quickly and efficiently (pre- and during the event), as well as stored effectively post-event before the event organising team disperses. Generic Knowledge Management frameworks and models are introduced, applied and adapted to fit this challenging environment in order for event organisers to avoid 'reinventing the wheel' each year. Knowledge Management in Event Organisations is the first book to: * Encourage the adoption of standard knowledge management frameworks and methods in the field of event management; * Provide concepts and frameworks that can be adapted to a range of different events and different stakeholders; * Introduce the reader to alternative approaches to knowledge management, such as communities-of-practice, power/knowledge and Appreciative Sharing of Knowledge; * Recommend best practices for event organisers to develop a collaborative 'knowledge culture' through, e.g. trust and mutual understanding, and hence develop professionalisation of the field; * Develop a better understanding of how effective Knowledge Management can provide a competitive advantage for event organisations through, e.g. Efficiency, Innovation and Organisational Learning. 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.

* Links the contemporary tools and methodologies in project management (such as Agile, Scrum, Lean) to the context of event management; * Explains and discusses the theory in an applied context, linking to sustainable project management and the latest development in the technology; * Uses a range of international case studies to show the theory in practice; * Includes contributions from a diverse range of international experts; * Online lecturer resources to accompany in the form of teaching ppt slides, end of chapter multiple choice questions and sample questions; This text provides a unique lens for studying event project management in the era of sustainability, digital transformation, smart cities and rapid development in technology. It discusses and explains how to manage events utilising the sustainable project management model adapted to the specific context of event management. 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.

As a concept, tourism security has recently occupied a central position not only in tourism and hospitality fields but also in the social imaginary. The post-Westphalian nation states devote considerable energy and resources to fight against the radicalized groups but the fact is that terrorism still remains a big problem and is very hard to resolve. Unlike other past decades, today foreign tourists and journalists are targeted by these radical cells. In view of this, a book, which revolves around tourism security, is not only necessary but represents an unquestionable urgency. In this editorial project, the authors gather 9 seminal chapters which discuss-from different perspectives-the anthropological nature of tourism security as well as the next steps to follow in the years to come. Oscillating from ISIS and terrorism to climate change, without mentioning security on board of cruises or health issues, this book situates as a must-read work, which sheds light on the dichotomies between the needs of further security and the attractiveness of destinations.

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.

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.

During the last decade, indigenous youth from Northeast India have migrated in large numbers to the main cities of metropolitan India to find work and study. This migration is facilitated by new work opportunities in the hospitality sector, mainly as service personnel in luxury hotels, shopping malls, restaurants and airlines. Prolonged armed conflicts, militarization, a stagnant economy, corrupt and ineffective governance structures, and the harsh conditions of subsistence agriculture in their home villages or small towns impel the youth to seek future prospects outside their home region. English language skills, a general cosmopolitan outlook as well as a non-Indian physical appearance have proven to be key assets in securing work within the new hospitality industry. Leaving the Land traces the migratory journeys of these youths and engage with their new lives in cities like Bangalore, Mumbai, Hyderabad and Thiruvananthapuram.

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.

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.

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.

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".

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!

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