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. .

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.

The services sector --including financial services, telecommunications, transportation, tourism, and professional services --has become critical to the continued economic dynamism in the Americas. And the quality and competitiveness of this sector are essential to economic growth and development. On average, services --increasingly traded in more numerous and far-reaching ways than goods --account for nearly two-thirds of the gross domestic product of the Western Hemisphere. The importance of the sector, however, is disproportionately large in Central America and the Caribbean, where it often is the major source of employment and of foreign exchange.This timely volume is the first to review and analyze trade agreements covering the services sector in the Western Hemisphere and their relationship to the General Agreement on Trade in Services (GATS), in force since 1995 as an integral part of the World Trade Organization (WTO). Negotiations on liberalizing services trade are continuing at the multilateral, the regional or hemispheric, and the subregional levels. It is imperative to understand what is being discussed and implemented at these different levels and to articulate the linkages and relationships among the various agreements and the disciplines and obligations they contain. Services Trade in the Western Hemisphere informs the reader about these issues and more. Part 1 deals with the main issues relevant to the liberalization of services trade at the multilateral and regional levels, including improvements to the GATS architecture, the scope of regulatory reform, the relationship between the treatment of services and investment, WTO requirements that must be fulfilled by parties to an economic integration agreement, and disagreements brought to the multilateral dispute settlement process. Part 2 examines the scope, content, and liberalizing approach of subregional agreements in the Western Hemisphere, such as the North American Free Trade Agreement and those promulgated by the Andean Community, as well as several bilateral free trade agreements covering services, in particular those signed by Mexico, Chile, and Central America. Part 3 evaluates the extent of liberalization of services trade achieved to date at the multilateral and subregional levels and discusses options for improvements in the context of the ongoing Free Trade Area of the Americas negotiations.

The author recalls his two decades of hilarious encounters with drifters, drunks, and swindlers while a manager of Lucky Dogs, Inc. in New Orleans. Photos.

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers.

The vibrant Irish public house of the nineteenth century hosted broad networks of social power, enabling publicans and patrons to disseminate tremendous influence across Ireland and beyond. During the period, affluent publicans coalesced into one of the most powerful and sophisticated forces in Irish parliamentary politics. Among the leading figures of public life, they commanded an unmatched economic route to middle-class prosperity, inserted themselves into the centre of crucial legislative debates, and took part in fomenting the issues of class, gender, and national identity which continue to be contested today. From the other side of the bar, regular patrons relied on this social institution to construct, manage and spread their various social and political causes. From Daniel O'Connell to the Guinness dynasty, from the Acts of Union to the Great Famine, and from Christmas boxes to Fenianism; Bradley Kadel offers a first and much-needed scholarly examination of the 'incendiary politics of the pub' in nineteenth-century Ireland.

Human Resource Management in the Hospitality Industry: A Guide to Best Practice takes a 'process' approach and provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the ninth edition of this book there have been many significant developments in this field and this new edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends relevant to the hospitality industry including: changing labour market profiles and the 'gig' economy, the digital transformation of HRM practices, employer branding developments, talent management strategies, employee well-being considerations, and contemporary concerns over diversity, gender and harassment at work. Five new chapters on: organizational culture, modern labour markets, emotions and well-being, careers in hospitality, and digital HRM. New international case studies throughout to explore key issues and show real-life applications of HRM in the hospitality industry. Written in a user-friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.

A student-friendly approach to hospitality law. Hotel, Restaurant, and Travel Law: A Preventive Approach arms future hospitality industry personnel with the legal knowledge needed to enhance the guest's experience and avoid lawsuits. With a focus on prevention, the book aims to minimize the number of lawsuits a hospitality establishment experiences. Hotel, Restaurant, and Travel Law: A Preventive Approach: engages the reader with relevant case studies. Many examples include case questions to further assist student comprehension. provides a concentrated summary of issues addressed in each Chapter through sections titled ""Preventive Law Tips for Managers"". includes updated references to new laws, new cases, technological changes and advancements, and new factual circumstances in the hospitality industry. features new web site references which offer students expanded exposure to Chapter topics. develops critical thinking skills in managers. enhances student ability to read and comprehend the material with plain-English explanations and many subtopics. challenges students with end-of-Chapter questions. Hotel, Restaurant, and Travel Law: A Preventive Approach is organized into four units: Legal Fundamentals for the Hospitality Industry presents the sources and principles of hospitality law, basic court procedures, civil rights issues, and contract law. Negligence presents the legal principles relevant to this topic and many cases that help define the scope of obligations and liability. Relationships with Guests and Other Patrons explores the special responsibilities that hospitality businesses have to their various constituencies. Special Topics addresses food and alcohol liability; legal duties of airlines and car rental companies; employment matters; franchising; copyrights and trademarks; licensing; travel agents; and laws relevant to casinos, theme parks, spas, and hotel condominiums.

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).

The Association of Bridal Consultants estimates that consumers spend $46 billion on their weddings every year. More people are finding that a good wedding consultant is a great source of information, ideas, and contacts for the bride-to-be. Wedding coordinators may also assist in locating a site for the ceremony, shopping for the wedding gown and wedding accessories, and even arranging for childcare. Professional wedding consultants are compensated well for their knowledge, talent, time, and expertise. This makes an ideal home-based or part-time business and here is the manual you need to get started. The CD-ROM contains all the forms in the book and a sample business plan you can adapt for your own use.

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry’s top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms

In recent years, shrimpers on the Louisiana coast have faced a historically dire shrimp season, with the price of shrimp barely high enough to justify trawling. Yet, many of them wouldn't consider leaving shrimping behind, despite having transferrable skills that could land them jobs in the oil and gas industry. Since 2001, shrimpers have faced increasing challenges to their trade: an influx of shrimp from southeast Asia, several traumatic hurricane seasons, and the largest oil spill at sea in American history. In Last Stand of the Louisiana Shrimpers, author Emma Christopher Lirette traces how Louisiana Gulf Coast shrimpers negotiate land and blood, sea and freedom, and economic security and networks of control. This book explores what ties shrimpers to their boats and nets. Despite feeling trapped by finances and circumstances, they have created a world in which they have agency. Lirette provides a richly textured view of the shrimpers of Terrebonne Parish, Louisiana, calling upon ethnographic fieldwork, archival research, interdisciplinary scholarship, and critical theory. With evocative, lyrical prose, she argues that in persisting to trawl in places that increasingly restrict their way of life, shrimpers build fragile, quietly defiant worlds, adapting to a constantly changing environment. In these flickering worlds, shrimpers reimagine what it means to work and what it means to make a living.

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.

At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world's leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: * The nature of hospitality and hospitality management * The relationship of hospitality management to tourism, leisure and education provision * The current state of development of the international hospitality business * The core activities of food, beverage and accommodation management * Research strategies in hospitality management * Innovation and entrepreneurship trends * The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India

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.

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.

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.

Hospitality and Tourism Marketing explains the readers the process of marketing in the hospitality and tourism industry. It talks about the marketing environment of the tourism and hospitality sector and the role of social media marketing in this field. Also discussed in the book is the role of consumer behavior in the hospitality and tourism market, the organizational strategy and marketing communication, the impact of marketing on the hospitality and tourism sector, management of the marketing tactics and the prospects of marketing in the hospitality and tourism sector, so as to provide people with basic understanding of the marketing in this industry.

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.

* The first text to provide a thorough insight into the world of spa management - an international growth phenomenon; * Written by a team of industry and academic experts from a leading intuition in the field of spa management education; * Look at all aspects of spa management from HR and training, to marketing and finance; * Responds to calls for more rigorous research in the field of spa and provides a much needed text for the study of spa. The spa industry is big business - it's estimated worth is $60 billion, and averages 18% annual growth. The number of day spas has increased by 34.4% globally, from 2003 to 2006; in the same period the number of medical spa locations more than doubled. Even though spa has a long and extensive history, spa education is relatively new, with education at degree level newly introduced across the world. This is in response to the current recognised shortage currently of adequately trained and experienced individuals across all levels in the industry. International Spa Management is the first text to address these industry needs. It provides a sound and though guide for all future spa managers looking at all aspects on the successful running of a spa facility. Divided into four parts it discusses the following: * The spa industry: types (mineral and thermal) and destinations * The spa consumer: behaviour, service and spa design * The business of spas: marketing, operations, finance and training * Future directions: strategizing for the future

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.

Tourism has been identified as one of the few potential growth sectors in the mature economies. This volume provides a detailed study of the industry and of its contribution to economic development in Europe. This diverse region offers a wide range of examples of the potential and limitations of tourism as a vehicle for development, and of government policies for tourism. This, the third edition of the title includes a new country case study chapter on the Republic of Ireland. Together with the general review chapters and the existing ten country case studies the book provides a comprehensive and up-to-date survey of tourism in Western Europe. A new chapter on Central and Eastern Europe broadens the reach of the book. The cases studies are modelled on similar formats and cover recent changes in domestic and foreign tourism, seasonal and regional concentration, the national and regional economic implications of tourism development, and tourism policies. All the authors are specialists on the tourism industries of the particular countries. They have access to the most recent data available on each case study, and place the study of tourism in the broader context of national developments. Contents

1. Introduction: tourism and uneven economic development Allan M. Williams and Gareth Shaw
2. Western European tourism in perspective Gareth Shaw and Allan M. Williams
3. Spain: from the phenomenon of mass tourism to the search for a more diversified model Manuel Valenzuela
4. Italy: diversified tourism Russell King and Armando Montanari
5. Greece: hesitant policy and uneven tourism development in the 1990s Lila Leontidou
6. Portugal: market segmentation and economic development Jim Lewis and Allan M. Williams
7. Switzerland: structural change within stability Andrew Gilg
8. Austria: contrasting tourist seasons and contrasting regions Friedrich Zimmermann
9. The United Kingdom: market trends and policy responses Gareth Shaw, Paul Thornton and Allan M. Williams
10. Republic of Ireland: an expanding tourism sector Desmond A. Gillmor
11. France: tourism comes of age John Tuppen
12. Germany: still a growing international deficit? Peter Schnell
13. Tourism in the Netherlands: resource development, regional impacts and issues David Pinder
14. Scandinavia: challenging nature Tommy Andersson and Morten Huse
15. Central and Eastern Europe: tourism, development and transformation Derek R. Hall
16. Tóurism policies in a changing tourism environment Allan M. Williams and Gareth Shaw

How does it feel to live and work in the world's most beautiful and luxurious tropical island resort, surrounded by white sandy beaches and aquamarine seas? How does it feel to be in the lap of luxury when you're thousands of miles from anywhere else? And when the guests are some of the richest and most demanding people in the world, where do you find the energy every day to smile, smile and smile again? Beach Babylon takes you behind the scenes at a five-star tropical island resort. Do all the stories which take place behind the closed doors of the exclusive spa have happy endings? What do the world's richest people expect from room service during their fortnight in paradise? What does the windsurfing instructor do to keep sane after hours? In the bestselling tradition of her previous Babylon books, Imogen Edwards-Jones investigates the rivalries and alliances between the staff at a resort where pandering to the guests' most extravagant whims is de rigueur. With a cast of millionaires, celebrities, hangers-on and prostitutes, Beach Babylon takes you to a world where extreme luxury is the norm and where excess somehow isn't always enough...