Written by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. It is endorsed by WJEC, providing high quality support you can trust. // Suitable for Level 1 and 2 students, the depth of coverage, language and design of the book has been carefully tailored to their learning needs. // Content is presented in a visually engaging fashion, with bite-sized chunks of information together with bulleted lists, charts, tables, spider-grams and more to help ensure students engage with the content in a meaningful way. // Plenty of practical activities together with learning features such as `Put it into Practice' and `Scenarios' help students translate their knowledge and understanding to the world of work. // Short and extended answer style questions throughout help prepare students for assessment. // Stretch and challenge activities encourage students to work towards achieving a higher grade.

This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism, while destinations not producing spices are employing spices and herbs in distinctive local cuisines. Both tangible and intangible spice heritages are highlighted as tools for developing destinations, creating attractions, inventing new forms of livelihoods and distinguishing local, regional and national cuisines. This volume will be useful for researchers and students in cultural tourism, culinary tourism, anthropology of food and food history.

The environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals and avoiding waste in all its forms wherever possible. Doing good means leaving a positive environmental and social footprint and throughout, this text the focus is on all three levels. Based on theory and practice it takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximise the good for all the stakeholders in the long term. In an accessible and structured manner, it delivers: * A clear focus on the four major areas in which value is created in the hotel industry- distribution; buildings; procurement and operations; * A clear description and analysis of the key sustainability challenges faced in each area; * A wide range of international industry cases; * Chapters structured with clear introductions, summaries and learning outcomes. It is an ideal text for students on bachelors and masters courses in Hospitality Management, Hotel Management and Tourism Management and for practitioners in the hospitality sector.

This is the first textbook and reference work on evaluation intended for event management and event tourism. Drawing upon generic evaluation theory and methods, event and tourism research and real-world experiences, the author provides concepts and tools needed for the establishment of a comprehensive evaluation system and the implementation of varied evaluation projects. The strength of this book lies in its emphasis on evaluation foundations, both theoretical and methodological, enabling the student and practitioner to adapt the evaluation process to many situations using: *A range of tools from simple checklists to more advanced logic models; *Specific chapters devoted to the most challenging evaluation contexts: the visitor and their experience, quality and human resources; *A chapter devoted to exploring different evaluation challenges in the full range of planned events, including the tourism dimension; *An introduction of impact assessment. The Events Management Theory and Methods 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. Each compact volume contains overviews of mainstream management theories and methods, examples from the events literature, case studies, and guidance on all aspects of planned-event management. 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. Series editor: Donald Getz. 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.

This book offers a comprehensive understanding of China’s tourism development from 1992 onwards, focusing on the social-cultural change that accompanied the rise of tourism. It examines both the economic benefits and sociocultural impacts of tourism and argues that tourism sustainability depends on a delicate balance between economic and social-cultural interests which could manifest differently among the stakeholders of various interests. It also explores, through both theoretical and empirical analysis, how travel connects people and places through the processes of tourist imagination and consumption. The volume portrays how contemporary discourses fuse with individual histories to formulate the ways in which tourists understand China. It will be a useful resource for students and scholars in human geography, tourism management, leisure and recreation, and social sciences.

This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

This vital new text offers a holistic view of the factors affecting the different tiers of sustainability, public health, poverty, security and production within the food supply chain. With contributions from international experts in the field, it takes particular emphasis on growing populations and the deployment of agricultural land for uses other than food production. There are a growing number of key issues now facing the food agri-food and food industries, particularly in the light of growing populations and the deployment of agricultural land for uses other than food production e.g. biofuel. Contemporary Issues in the Food Supply Chain is the first text to provide a holistic overview covering topics such as: food security, sustainable intensification, obesity and food poverty, the environmental impact of the food supply chain, social and political climates and health. The text is divided into 3 key areas as follows: * The supply chain - problems and dilemmas including traceability, integrity, the changing consumer and food definitions. * Sustainable sourcing of food including food resources and human evolution, CSR, food security and alternative food production * Case studies and new areas of research including rural land use; carbon footprint; managing pathogens; Brexit as an opportunity for nutrition related health in agricultural policy. A must have text for academics, researchers, practitioners, policy makers and students in the fields of food management, agricultural and associated business courses.

This book employs epistemological, methodological and discursive approaches to explore the practices of tourism stakeholders in Covid-19 affected destinations and to understand and explain their everyday real-time doings and sayings. It discusses the changing practices of tourists and stakeholders at both micro and meso levels and provides a range of contexts and destination case studies offering insights into supply and demand. The issues examined in the volume will have continued implications for further study of the relationships between tourism, crises, pandemics and global travel. It will be a useful resource for researchers and students in tourism studies, geography, politics and policy, as well as sociology, history, crisis management and development studies.

* A guide to experience marketing within the Tourism, Hospitality, Events and Food (THEF) industries; * Looks at the specific nature of marketing within these industries using international examples and theories to evaluate the ways in which experiences; * Fully supported with a route map to guide the reader through the book; * Contains end of chapter review questions and case studies to consolidate learning. Targeted at second year undergraduate students through to master's level post-graduate, 'Marketing Tourism, Events and Food 2nd edition' takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions. It analyses areas such as marketplace value and value creation, consumers and consumption, taste and identity, sustainability and power, as well as semiotics and commercial myth making, and offers a contemporary examination of these industry sectors with experiential aspects of marketing and productive consumption playing an important role throughout. Divided into 10 chapters for easy semester teaching it covers issues such as: * Traditional Approaches to Marketing in THEF (Parts 1 & 2) * Marketing Perspectives and Value Creation * Consumers and Consumption of THEF; Making sense of your marketing audience * Semiotics and Meaning in THEF Marketing * THEF Experiences * Taste, taste makers and THEF Marketing * Social media marketing, brand community and communities of consumption * Sustainable Marketing in THEF It concludes by offering a fresh approach to marketing within Tourism, Hospitality, Events & Food, synthesising the experiential approach offered within this book and traditional approaches to marketing within the sector.

This book presents new contributions in backpacking research from various disciplines, capturing the diversity of backpacker contexts, motives and behaviours. It takes a fresh, critical and reflexive look at over 40 years of backpacking research and seeks to recentre backpacking research before introducing new perspectives on backpacking and global backpacker cultures from previously unexplored perspectives. The chapters examine contemporary backpacker culture and mobilities, and the value and worth of backpacking both for individuals seeking an alternative life course and transformation, and destinations and businesses who value their economic and cultural potential. The volume aims to make sense of current research in order to understand backpacking's future, and produce new directions for conceptual, theoretical and methodological development and future research. It will be useful for students and researchers in tourism, sociology and anthropology.

Hospitality Business Development analyses and evaluates the different aspects of business growth routes and development processes in the international hospitality industry. It considers the essential features of the strategic business context, in which any hospitality organisation operates, and: Explores the essential requirements and challenges of hospitality business development, and the implications which these present for hospitality operators. Explains how differentiation and innovation can become key to organizational success and provides you with the all of the skills you need to implement your own business development Examines the shifting nature of demand, evaluating consumers' behaviour and relating the principles of customer centricity to the business development function Is packed with case studies and industry related examples, which cover a broad range of hospitality sectors including in-flight catering, holiday homes, guest houses, licensed retail, catering, international restaurants and hotels, ensuring you have a thorough understanding of the international hospitality business development This title also has a companion website for lecturers with PowerPoint slides to aid teaching and learning. Hospitality Business Development equips students and aspiring hospitality managers with the necessary knowledge, expertise and skills in business development. This book is a must-read for any one studying or working in the hospitality industry.

In order to respond to the dynamic changes taking place in the competitive world of tourism, marketing programs need to be constantly adjusted and updated to take account of new market research. Recent Advances in Tourism Marketing Research offers tourism marketers an excellent basis for developing and evaluating their marketing efforts. The book explores exciting new approaches to conducting tourism marketing research and presents applications which will help you develop and implement new tourism marketing strategies in your business.Chapters in Recent Advances in Tourism Marketing Research reflect the recent explosion of high quality tourism marketing research. Authors come from a number of disciplines and perspectives, ranging from more traditional programs such as hotel, restaurant, and tourism management and leisure studies to geography, urban and regional planning, and sociology. This fusion of diverse ideas gives you innovative insight into important tourism marketing issues including: market segmentation importance-performance analysis tourism demand forecasting destination choice modeling experience-based sampling methods qualitative methods in tourism researchRecent Advances in Tourism Marketing Research positions international tourism within the broader context of the worldwide services economy. It shows marketing and tourism professionals the significance of changing tourism issues and trends based on results of current research which will drive future marketing strategies, and it helps them see their own strategies in light of the future. This unique book helps tourism marketers shape the future of their marketing programs for a tourism product that challenges traditional ways of conducting tourism business. Destination promoters, decisionmakers, and planners in tourism and students and educators of tourism, hospitality, and leisure studies worldwide will find the diversity and originality of the research presented in Recent Advances in Tourism Marketing Research essential for developing successful marketing strategies now and in the future. Also, libraries of schools that have leisure and recreation, tourism, hospitality, marketing, and service programs will want to make this invaluable resource readily available to their patrons.

In an era of continued globalisation and economic-restructuring youth employment constitutes what many commentators regard as one of the key policy issues of our time. This important new book gives the first comprehensive overview of key concepts, theories and knowledge relating to youth employment in the Tourism sector. Specifically 'Youth Employment in Tourism and Hospitality' discusses rates of youth employment in tourism and hospitality, working conditions for youth and the role of youth employment in tourism in developing countries. It explores barriers to youth employment, from both supply and demand-side perspectives. It reviews the relationship between education, training and youth employment before looking at the education to work transition through the lenses of career decision-making and career development theories. It also discusses the role of tourism internships in early work socialisation, as well as graduate entrepreneurship in tourism. It is essential reading for those delivering and developing tourism programmes, and for students of tourism and hospitality. It also appeals to policy-makers and managers in the wide range of sectors that constitute tourism and hospitality and beyond as well as those in related fields such as education, human resources management and career guidance.

* User friendly, practical and informative - written by industry experts; * Provides a clear toolkit and action plan for those looking to make the leap into ownership - from getting the finance in place to successfully marketing and staffing the business; * Case study examples with practical advice from industry experts who have done it' themselves. Hotel keeping is an arduous profession. It needs technical, managerial, marketing and economic expertise; what's more, it demands total commitment. This book provides the complete purchasing toolkit. It removes all the complications and mystique and guides readers around the pitfalls of ownership, saving much heartache and expense. 'How to Buy and Manage Your Own Hotel' takes readers step by step from the time of their initial interest in buying a hotel to the day they take over - and beyond. Complete with sound bites and advice from industry experts who have first-hand experience of ownership, it unravels the purchase process - and much, much more: * Why location is key - and how to use the business agent to maximum effect; * What type of hotel to buy - and where; why franchising is so important; * Raising the finance and the critical importance of understanding the accounts; * Why good marketing will dictate your success - and how to take advantage of social media; * How to lead, motivate and communicate with your staff - your biggest challenge!

Tourism is often viewed as a phenomenon that brings out the worst in human nature. Self-interest, overuse of resources, injustice and cultural erosion are but a few examples. This book explores the contrasting view that tourism can be a pathway to hope and happiness. The chapters address areas including wellbeing, positive psychology, hopeful tourism, mindfulness, peace, responsible tourism and spirituality. The volume examines the role of tourism in preserving natural wonders and architectural masterpieces, bringing out the best in tourists and locals and adding economic value if planned, developed and managed sustainably. It will be a useful resource for students and researchers in tourism, psychology and philosophy.

The safe service of alcohol is of vital importance to those in the food and beverage industry - failure to act responsibly can result in fines, loss of license and the potential closure of the business. Responsible sale and service of alcohol (RSA) is important for all levels of the hospitality, tourism and retail service industries to minimise the risk of alcohol-related problems associated with the use and abuse of alcohol by any person. Management and all staff who sell or supply alcohol must promote and support a safer environment for alcohol to be consumed in a professional and responsible manner. By engaging in the responsible sale and service of alcohol, a better environment is created for both customers and staff. Responsible Sales, Service and Marketing of Alcohol for the tourism, hospitality and retail industries explains the complexities of alcohol and its' sale and supply, and examines the wide range of inter-related associated topics connected to the wider tourism, hospitality and retail industries. It provides readers with a greater awareness of the effects of alcohol and helps them understand their obligations to act responsibly when selling, supplying or marketing alcohol beverages in their workplace. It covers issues such as: *The rationale for responsible alcohol sale and supply in industry and society; *Alcohol's origins, its role in modern society and consumption rates; *Effects of alcohol on the body; *Associated risks and benefits of alcohol consumption ; *Selling, marketing and serving alcohol responsibly; *Techniques used to prevent under age sales, identifying intoxicated customers and dealing with difficult people; *Alcohol in the workplace; *Policy making for alcohol - towards a combined approach. A vital resource for students, practicing food and beverage managers, industry practitioners, in-house trainers and staff members who wish to formalize and update their knowledge and skills in the responsible serving, sales and marketing of alcoholic beverages.

In a world that is subject to rapid change and cascading crises this book considers the vital importance of local communities to grounded, just and sustainable tourism futures. Embracing local tourism as relational, the contributors examine how tourism can be reoriented to better connect people, place and planet. This local turn starts by centring local communities at the heart of tourism and identifies ways to ensure local community rights and benefits in tourism. Presenting concepts, case studies and practitioner insights, the chapters explore what putting locals first might mean; the constraints of markets and the promise of alternatives; 'tours' and 'turns' offering possibilities for circles, cycles and connections; approaches for democratising tourism; and building an ethos of relatedness through a relational imperative to face the future together. The introduction and Chapter 1 are free to download as open access publications. You can access them here: Freya Higgins-Desbiolles and Bobbie Chew Bigby: Introduction: Embracing the Local Turn in Tourism to Empower Communities: https://zenodo.org/record/7234710#.Y1Kd8nbMLcs Chapter 1. Bobbie Chew Bigby, Joseph Edgar and Freya Higgins-Desbiolles: Place-based Governance in Tourism: Placing Local Communities at the Centre of Tourism: https://zenodo.org/record/7234717#.Y1KpinbMLcs Chapters 9 and 10 are freely available for 6 months. Chapter 9. Tara Winkler: The Story of Cambodian Children's Trust: Evolving Development Practice From 'Doing For' Communities To 'Doing With' Communities Chapter 10. Bobbie Chew Bigby and Michelle Brown-Burdex: The Neighbourhood where History, Community, Tourism and Truth-Telling Meet: A Tourism Practitioner Case Study from the Greenwood Cultural Center of Tulsa, Oklahoma

Studying tourist behavior-what tourists do, what their preferences are, etc.-provides helpful information for designing new tourism products, for policymaking, and for developing effective tourism marketing strategies. This informative volume offers a diverse selection of chapters on research related to the customer behavior of tourists. With chapters from tourism professionals from around the world, the volume presents research work, new perspectives, and case studies of tourist behavior from varied cultural and geographical backgrounds. The volume addresses relationship management at different types of tourist destinations, such as spas and museums; the creation and sustainability of tourism luxury brands; the continuing growing influence of social media and digital technology on tourist choices; gauging tourists' motivation, satisfaction, and return-trip intentions; the role of tourism activities on destination choice; perspectives and case studies on heritage tourism, and more. The book also includes a chapter on how virtual reality, streaming, and livestreaming during the COVID pandemic affected tourism and goes on to makes predictions for tourist behavior in the post-COVID-19 era.

The first human resources text tailored to the hospitality industry. Strategic Hospitality Human Resources Management, 1e is a groundbreaking new textbook exploring human resource management in the unique environment of the hospitality industry. Weber and Dennison provide a solid grounding in human resource functions and examine the skills hospitality managers require to implement an effective human resources program. Chapters illustrate how human resource decisions are key to successful hospitality operations and help future managers form effective human resource strategies. Introductory chapters provide context and background information in the human resources field while subsequent chapters develop specific skills and strategies that can be directly applied in hospitality management. Teaching and Learning Experience This program will provide a better teaching and learning experience-for you and your students. It provides: *Strategies for successful management: Chapters take a strategic approach to human resources management. *Practice and review tools: Every chapter includes questions and exercises to help students check their learning and truly master chapter topics.*Effective resources for further learning: Extensive references and resources encourage further exploration of chapter topics.

Taking a critical approach to the air passenger experience, this book considers the representations, embodied practices and materialities of air travel. Concerned with the politics and social justice issues of travel and mobility, it examines the passenger and their experience of the airport, fellow passengers, flying during the COVID-19 pandemic, and response to the issue of air travel sustainability. It explores the diverse experiences of those with a disability or fear of flying. The volume brings the journey to the fore as a complex and meaningful experience, filling a gap in the social science research of tourist behaviour where, traditionally, the focus has been the destination experience. The book will be of interest to scholars from a range of social science disciplines and fields of study including tourism studies, mobility studies, cultural studies, and disability studies.

Discover the secrets of world-class leadership

When it comes to refined service and exquisite hospitality, one name stands high above the rest: The Ritz-Carlton Hotel Company. With ceaseless attention to every luxurious detail, the company has set the bar for creating memorable customer experiences in world-class settings. Now, for the first time, the leadership secrets behind the company's extraordinary success are revealed.

"The New Gold Standard" takes you on an exclusive tour behind the scenes of The Ritz-Carlton Hotel Company. Granted unprecedented access to the company's executives, staff, and its award-winning Leadership Center training facilities, bestselling author Joseph Michelli explored every level of leadership within the organization. He emerged with the key principles leaders at any company can use to provide a customer experience unlike any other, such as: Understanding the ever-evolving needs of customers Empowering employees by treating them with the utmost respect Anticipating customers' unexpressed needs and concerns Developing and conducting an unsurpassed training regimen

Sharing engaging stories from the company's employees--from the corporate office and hotels around the globe--Michelli describes the innovative methods the company uses to create peerless guest experiences and explains how it constantly hones and improves them.

"The New Gold Standard" weaves practical how-to advice, proven leadership tools, and the wisdom of experts to help you create and embed superior customer-service principles, processes, and practices in your own organization."

A tried and trusted Student Book provides core support for learners. Covers all the mandatory units and optional units. The attractive, accessible layout is packed with features, which draw out key points and bring learning to life. Units are presented in topics with plenty of activities and assessment guidance to help learners achieve their potential. Assessment activities and grading will help learners to achieve their potential in internally-assessed units and support external assessment.

Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. This edited text explores the complex relationships between food and drink, and individuals and society. It provides analysis of social conditions that shape these relationships and examine their consequences on areas such as health, the environment, the distinctiveness of cultures, and the cohesiveness of communities. By focusing on specific aspects of social conditioning, including social class, politics, ethics, cultural homogenisation, urban development, migration, literature, and travel, it explains the emergence of dominant patterns of food and drink production, supply and consumption. It also explores representations of food and drink in the arts, to assess what this reveals about aspects of our food and drink cultures. With international contributions (UK, France, USA) from the well known and respected academics and practitioners, it provides a combination of theoretical enquiry and practical insight to explore aspects of consumer behaviour, with specific reference to trends in taste, products that are environmentally and culturally sustainable, food and wine tourism, the growth in reliance on standardised and processed products, and the use of restaurants and bars as theatres for conspicuous consumption and the display of adopted lifestyles. It contains a wealth of high quality contributions including: * The Commodification Of Taste by George Ritzer & Anya Galli, University of Maryland * Food and Drink Ethics by Rebecca Hawkins, Oxford Brookes University * Food, Drink and the Diaspora by Jessica Harris, City University of New York * Artistic representations of food and drink: opera by Fred Plotkin, opera and food writer * Embedding Food and Drink Cultures by Benoit Lecat, Burgundy School of Business Essential reading for post graduates, academics, professionals and all those interested in gastronomy, food and cultural studies, wine business management, hospitality management and all related areas of study.

This text focuses on CUSTOMER SERVICE topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program (R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential.* The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an online testing voucher to be used with the online version of the ManageFirst certification exam.