The hospitality industry is one of the most significant drivers of economic growth and socioeconomic advances in both developed and developing countries. This industry contributes directly to gross domestic product, job creation, income level, destination expansion, and economic development. Forecasts for 2020 indicated a promising year was ahead for this industry, but the COVID-19 pandemic had a catastrophic impact. Hospitality companies are experiencing one of the biggest, unprecedented crises to date, and experts must now rethink strategies to ensure these businesses' recovery. Sustainability and Competitiveness in the Hospitality Industry focuses on complex issues from a hotel industry perspective. It surveys existing research by reflecting on the pandemic's impacts and generates scenarios for how to strengthen business structures. Covering a wide range of topics such as digital hospitality and tourism products, this reference work is ideal for managers, business professionals, entrepreneurs, practitioners, researchers, academicians, instructors, and students.

Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.

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.

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.

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

""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."