""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."

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.

Want two orchestra tickets to the latest Broadway hit? Call Fazio. Or a bathtub full of melted chocolate to impress your girlfriend? That's right. Call Fazio. He began his career as the harried assistant to an L.A. casting agent ("What do you mean Charlie Sheen called and you didn't tell me?!") and used what he learned to become a concierge at New York City's Intercontinental Hotel. In this delightful tell-all, Fazio reveals what people really do, what they "need", what they want to hide, what they will pay for (and what they won't - "Oops, I must have rolled over on the remote and it turned on the payporn. Could you take it off my bill?"). And it's all rounded out with great insider tips on how to get the service you want.

The cruise industry is a significant and growing contributor to the U.S. economy, providing more than $32 billion in benefits annually and generating more than 330,000 U.S. jobs, but also making the environmental impacts of its activities an issue to many. Although cruise ships represent a small fraction of the entire shipping industry world-wide, public attention to their environmental impact comes in part from the fact that cruise ships are highly visible and in part because of the industry's desire to promote a positive image. Cruise ships carrying several thousand passengers and crew have been compared to "floating cities", and the volume of wastes that they produce is comparably large, consisting of sewage; wastewater from sinks, showers, and galleys (graywater); hazardous wastes; solid waste; oily bilge water; ballast water; and air pollution. The waste streams generated by cruise ships are governed by a number of international protocols (especially MARPOL) and U.S. domestic laws (including the Clean Water Act and the Act to Prevent Pollution from Ships), regulations, and standards, but there is no single law or rule. Some cruise ship waste streams appear to be well regulated, such as solid wastes (garbage and plastics) and bilge water. But there is overlap of some areas, and there are gaps in others. Some, such as graywater and ballast water, are not regulated (except in the Great Lakes), and concern is increasing about the impacts of these discharges on public health and the environment. In other areas, regulations apply, but critics argue that they are not stringent enough to address the problem -- for example, with respect to standards for sewage discharges. Environmental advocates have raised concerns about the adequacy of existing laws for managing these wastes, and they contend that enforcement is weak. In 2000, Congress enacted legislation restricting cruise ship discharges in U.S. navigable waters within the state of Alaska. California, Alaska, and Maine have enacted state-specific laws concerning cruise ship pollution, and a few other states have entered into voluntary agreements with industry to address management of cruise ship discharges. Meanwhile, the cruise industry has voluntarily undertaken initiatives to improve pollution prevention, by adopting waste management guidelines and procedures and researching new technologies. Concerns about cruise ship pollution raise issues for Congress in three broad areas: adequacy of laws and regulations, research needs, and oversight and enforcement of existing requirements. Legislation to regulate cruise ship discharges of sewage, graywater, and bilge water nationally has been introduced in the 110th Congress (S. 2881). This book describes the several types of waste streams that cruise ships may discharge and emit. It identifies the complex body of international and domestic laws that address pollution from cruise ships. It then describes federal and state legislative activity concerning cruise ships in Alaskan waters and activities in a few other states, as well as current industry initiatives to manage cruise ship pollution.

Speak with your Spanish-speaking employees--no prior knowledge of Spanish needed!. .

"Perfect Phrases in Spanish for the Hotel and Restaurant Industries" gives you more than 500 vital words and phrases specific to the hotel and restaurant fields, with translations spelled out phonetically so you can say what you need to say immediately.. . .

For example:
. Knock before entering a room."Toque a la puerta antes de entrar en una habitacin." (TOH-keh ah lah P'WEHR-tah ahn-tess deh en-TRAR en oo-nah ah-bee-tah-S'YOHN). .

Set up thirty tables for eight people each."Ponga treinta mesas para ocho personas cada una." (POHNG-gah TRAYN-tah MEH-sahs pah-rah OH-choh pehr-SOH-nahs kah-thah OO-nah). .

Beat the egg yolks. "Bata las yemas." (BAH-tah lahs YEH-mahs). .

Learn the Spanish words and phrases for: exchanging pleasantries interviewing potential employees discussing pay rate and taxes giving instructions terminating an employee establishing work hours explaining safety and emergency procedures praising good work . .

With "Perfect Phrases in Spanish for the Hotel and Restaurant Industries," you can overcome the language barrier and develop a more collaborative, productive workplace environment. .

With an integrated case study approach, this book offers a comprehensive and reader-friendly method for future managers to learn how to recognize and analyze ethical dilemmas-giving them a strong foundation for making decisions based on sound ethical principles. Prepares readers to manage others successfully by helping them understand and posses the social skills necessary to ensure successful ethical interaction. Throughout the book, an on-going realistic case study of a fictional establishment presents all the possible ethical situations that may come up in the real world. Addresses the behavioral areas that influence the ability to be ethical such as civility, courtesy, problem-solving, diversity, communication, stress management, delegation, time management, and humility. Presents over 50 situations in segments of the case study for identifying the decision options, stakeholders, and the possible consequences to the stakeholders for the various decision options, and any of the Ethical Principles for Hospitality Managers that might be violated by these decisions. For those in human resource and hospitality management positions.

Grouped by general topic, this collection of the best "Sales Clinic" columns in Hotel Management written by Howard Feiertag over the course of 35 years provides an abundance of juicy nuggets of tips, tactics, and techniques for professionals and newbies alike in the hospitality sales field. Readers will take a journey down the road of the development of hospitality sales from the pre-technology era (when knowing how to use a typewriter was a must) to today's reliance on digital technology, rediscovering that many of the old techniques that are still applicable today.

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

The 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.

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.

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 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.

Here is the new, completely updated and expanded edition of the indispensable handbook used throughout the hospitality industry since The Laws of Innkeepers first appeared in 1972. Containing all the legal information essential to the successful operation of modern hotels, motels, inns, bed-and-breakfasts, clubs, restaurants, and resorts, the book has been extensively revised by John E. H. Sherry to accomodate the far-reaching changes that have occured since the publication of the revised edition in 1981. Sherry, a practicing lawyer and professor of hotel administration, carries over from the highly praised earlier editions detailed information on the rights and responsibilities of host and guest alike. He cites actual cases-ranging from the amusing and the bizarre to the tragic-as examples, and spells out in precise and readily understandable terms exactly what state and federal law says. Broadening the scope of the book to keep up with recent legal developments, the author includes many new case decisions and sumamries from various jurisdictions. Three chapters devoted to employment law, environmental law and land use, and catastrophic risk liability are among the highlights of the new material. These new sections present recent rulings and case law on such timely topics as age, disability, and AIDS discrimination, as well as sexual harassment; government regulation of toxic and hazardous substances and hotel and resort development; and acts of God and the Public Enemy and terrorism.

What makes a restaurant hot? Whose name do you need to drop to get a table? Why is one place booked solid for the next nine months while somewhere equally delicious is as empty and inhospitable as the Gobi desert? Welcome to the restaurant business, where the hours are punishing, the conditions are brutal and the Chef's Special has been languishing at the back of the fridge for the past three days. This is an industry plagued with obsessives. Why else do some chefs drive themselves crazy in pursuit of elusive Michelin stars, when in reality all they're doing is 'making someone else's tea'? Nothing is left to chance: the lighting, the temperature or even the cut of the salmon fillet. There's even a spot of psychology behind the menu. What do they want you to order? What makes them the most money? And why should you really hold back on those side dishes? In Restaurant Babylon, Imogen Edwards-Jones and her anonymous industry insider lift the lid on all the tricks of the food trade and what really makes this GBP90 billion a year industry tick. So please do sit down, pour yourself some heavily marked-up wine and make yourself comfortable (although we'll need that table back by 8.30 sharp).

A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Over the past six years, the prestigious James Beard Foundation has presented 84 awards for excellence as a chef, but only 19 were given to women. Likewise, Food and Wine magazine has recognized the talent of 110 chefs on its annual "Best New Chef" list since 2000, and to date, only 16 women have been included. How is it that women - the gender most associated with cooking - have lagged behind men in this occupation? Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men. Tracing the historical evolution of the profession and analyzing over two thousand examples of chef profiles and restaurant reviews, as well as in-depth interviews with thirty-three women chefs, Deborah Harris and Patti Giuffre reveal a great irony between the present realities of the culinary profession and the traditional, cultural associations of cooking and gender. Since occupations filled with women are often culturally and economically devalued, male members exclude women to enhance the job's legitimacy. For women chefs, these professional obstacles and other challenges, such as how to balance work and family, ultimately push some of the women out of the career. Although female chefs may be outsiders in many professional kitchens, the participants in Taking the Heat recount advantages that women chefs offer their workplaces and strengths that Harris and Giuffre argue can help offer women chefs - and women in other male-dominated occupations - opportunities for greater representation within their fields.

Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.

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.

These experts and coffee shop owners seek to answer two main questions: 1. What is the one thing they wish they'd known before they started 2. What is the secret to success of their business and of great coffee shops and cafes in general. Some of these owners have just one site and some have multiple sites and worldwide success but all are acknowledged as being exceptional.

The Essential Bartending Crash Course
Do you know how to set up a full bar for that party you're having? How much vermouth to use when your first guest requests a "dry martini on the rocks?" How to measure out a shot of alcohol using the three-count method?
You'll find the answers to all of these questions and much more in this indispensable guide. Rather than teaching you recipes for drinks you've never heard of and will never have to make, the authors focus on the fundamentals of bartending--using the tools, learning the terminology and drink mnemonics, and setting up for a cocktail party. This book will transform the most ignorant imbiber into a sauce-slinger extraordinaire, ready to go out and bartend recreationally or professionally.
This guide includes:
-Basic bar setups, tools, and helpful techniques
-Hundreds of recipes for the most popular drinks and punches, from chocolate martinis to salty dogs
-New chapters featuring everything a bartender needs to know about beer and wine
-A new and improved guide to throwing a fabulous cocktail party
-Hints on finding a bartending job
-Diagrams, illustrations, and many useful tips throughout.

After decades of solid growth, the worldwide ocean cruise sector has become a noticeable economic factor and a significant employer. In the way it combines social, technological and natural systems to form its products, cruise tourism is an increasingly attractive area of study particularly with regards to the managerial challenges posed by the interaction of these systems. This book brings together industry know-how, managerial experience and academic rigor to cover some of the most important and interesting managerial challenges associated with ocean cruises.