This ground-breaking textbook covers all aspects of the subject and draws on a wide range of applications in the service industries. Three sections comprise this book: the first presents underpinning knowledge associated with Yield Management; the second examines contemporary models of Yield Management across a number of service sectors; and the third reviews how Yield Management acts as a decision support system for front-line staff and managers, and also highlights the growing importance of new technologies. The book concludes with a range of case studies taken from airlines, hotels, restaurants, cruise lines and leisure industries.

Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.

A guide to all aspects of leadership, for any student who wants to become a supervisor or manager in the tourism and hospitality industry. The main focus is on managing workplace operations. Emphasis is also placed on the management of staff, including job design, selection and training, and monitoring workplace performance. The book also deals with policies and procedures in detail, including occupational health and safety.

The Globalization of Tourism & Hospitality is an innovative textbook that provides a fresh insight into the strategic rationale behind the globalization of the tourism & hospitality industry. The book draws on the unique backgrounds of the author from different regions of the world to give a truly international perspective on the issues covered.

This book covers all aspects of researching and writing dissertations in hospitality and tourism. Written by experienced teachers and researchers, the book offers a guide to everything from organizing the initial research process, to writing up the results of your findings. Areas covered include: researching topics in hospitality and tourism, key research methods and writing and presenting your findings. It is the only book of its kind and will therefore will be an indispensable source of reference to any student required to write a dissertation or thesis as part of a Hospitality and Tourism-related course.

The Fundamentals of Hospitality Marketing is essential reading for students on degree- and diploma-level courses in leisure and tourism. Practitioners in the industry who have not had the opportunity for a formal course of marketing training and who want to increase their knowledge and understanding of marketing will also find this book of great benefit. Carefully structured to be used in the teaching weeks of one semester, this is the first short, concise, affordable marketing textbook for students of hospitality. Each section of the book is directly related to the hospitality industry through the use of up-to-date examples.

Based on a major international survey of some of the world's biggest employers in the hospitality and tourism industries, this book provides a thorough examination of the problems and issues involved, and reveals that nearly all of the organizations are failing to address the complexities of HRM in the global marketplace. This edited collection features original contributions from some of the most important academics in this field, as well as case studies from North America, the UK, Australia, New Zealand, Russia and South Africa. The book includes sections on employee resourcing, employee development and employee relations, which cover topics such as selection, labour turnover, staff training, multi-site management, employee commitment and legislation. Human Resource Management contains the most up-to-date research into these complex problems and is an excellent and useful resource for researchers, postgraduates and senior managers within the industry.

This second edition of the most complete introductory text available examines the whole of the hospitality industry and the ways in which it operates. The first part examines the accommodation industry: hotels of all shapes and sizes, guesthouses, hospital services, residential care, hostels and halls of residence. The second part focuses on the foodservice industry: restaurants, hotel foodservice, licensed trade, fast food, employee feeding, welfare catering, travel catering and social catering. With contributions from a number of experts, this book is invaluable for students on higher education courses.

Written in association with the Hospitality Training Foundation (HtF) Recruit the Right People is aimed at anyone owning or managing a small hospitality business whether it's a pub, restaurant, B&B, guesthouse, inn, cafe, hotel or takeaway. This practical, easy to follow guide will help you select and recruit the right staff for your business needs. Recruit the Right People recognises the day-to-day pressures of running any small business and the limits this places on your time. This guide therefore avoids academic theory and jargon, preferring a concise, direct and practical approach to ensure you get the information you need for effective recruitment, quickly and easily.

This book is the result of the joint efforts of hospitality and tourism academicians of eleven countries in Central and Eastern Europe - all of them members of La Fondation pour la Formation Hoteliere based in Switzerland, which for more than twenty years has supported the development and the evolution of hospitality and tourism education in thirty nine educational institutions across Central and Eastern Europe. The book analyses hospitality and tourism development in various countries in the period of transition (1990-2015). Its main advantage is that the research is conducted by native hospitality and tourism researchers and specialists from each country. The volume will appeal to a large audience of lecturers, researchers, and students in hospitality and tourism both across Europe and worldwide, as well as to all people interested in Central and Eastern European countries' general development and its specifics during the transition period.

Human Resource Management for Hospitality Services gives a comprehensive, yet concise overview of the range of human resource issues in the hospitality industry. Its mix of analysis, case studies, and prescription develops a sound understanding of why human resource management is particularly important in hospitality organizations. The book focuses on standard human resource management subject areas to examine how hospitality organizations can attract, develop and maintain an effective workplace. It also includes a successful fusion of theoretical debates and practical concerns in the industry.

Hospitality Accounting covers all the key areas of financial accounting, but is specifically written for non-accounting students. It focuses on the key areas of accounting required to run a hotel, in a simple and straightforward manner. This text includes plenty of cases, mini-cases and questions which help to emphasise the application of theory to practical business issues.

Since the publication of the second edition in 1986, there have been important advances in the field of management accounting. A great deal of progress has been made by hospitality and tourism operators in the area of control techniques, with revenue control in particular receiving a considerable amount of attention. The aim of this new edition is to present all such material and ensure that the book is the most up-to-date. Though retaining the basic structure of the original work, the third edition has been thoroughly revised, up-dated and expanded to cover all the key aspects of tourism.