Tourism marketing is a vital tool in promoting the overall health of the global economy by not only bringing necessary revenue to a particular region, but also providing an opportunity for tourists to explore another culture, building tolerance and overall exposure to different ways of life. Strategic Tools and Methods for Promoting Hospitality and Tourism Services provides interdisciplinary perspectives in the areas of global tourism and hospitality. Highlighting cultural boundaries of strategic knowledge management through the use of case studies and theoretical research, as well as the opportunities and challenges of tourism marketing, this publication is an essential reference source for academicians, research scholars, marketing professionals, graduate-level students, and industry professionals interested in international travel and the vacation industry.

Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. In addition, this book covers present-day issues like theft and security, legal and regulatory compliance, and scientific applications like aquaculture and genetically modified organisms (GMOs). This text is packed with useful charts and color photos of the most frequently used products in foodservice. Perfect for use by chefs and culinary educators alike, it's a must have for any serious culinary professional's personal library.

The tourism industry is a multi-billion dollar enterprise, with more people from all cultures and nationalities choosing to spend their leisure time traveling and visiting new locations. To exploit this burgeoning market, tourism agencies must carefully consider the desires and goals of travelers from around the world. TheHandbook of Research on Global Hospitality and Tourism Management contributes to the body of knowledge on travel and tourism by presenting a global view of the hospitality industry, including theoretical research into industry trends as well as case studies from around the world. This handbook provides travel agents, owner-operators, and students and researchers in the hospitality industry with the latest research, findings, and developments in the field. Within this handbook of cutting-edge research, readers will find chapters and cases on topics such as travel and tourism in a global economy; local, glocal, and international hospitality; challenges in environmental management; cultural cuisine; and destination management, among others.

* 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.

Catering isn't an easy business. Even if you're the best cook, it's full of twists and turns that can keep your profit margin low or as flat as a poorly baked cake. But there are ways to reverse that trend and make those profits rise. Jeff Dombeck, a food service professional with nearly forty years of experience, offers yet another book on how to make your catering business profitable. The Rich Caterer's Bible Companion builds on the knowledge already shared in his book The Rich Caterer's Bible: The Testament of Cuisine. Dombeck knows the business. His education includes degrees in culinary arts from schools including the Culinary Institute of America in Hyde Park, New York. He has experience in full-service catering, restaurants, country clubs, bakeries, and upscale markets, and he currently co-owns Specially For You Catering LLC, in Wisconsin. He is also an instructor of culinary arts and management. Thanks to Dombeck's books, you don't have to take his classes to benefit from his knowledge. The Rich Caterer's Bible Companion builds on what he already shared in his first book. He reviews his tips for success and offers more practice exercises to help you maximize your profitability in this risky business. Dombeck urges you to not only learn as much as you can but to then pass along the information to your employees, who are allies in your effort to one day be a rich caterer. The best way to learn from the information in The Rich Caterer's Bible Companion is to complete each form and then check the answer key to see if you entered the right answers. Remember that just like in cooking, practice makes perfect. The multiple forms make it easy to do. Dombeck reviews important mathematical equations in sections covering parts of the business including how to convert recipes to your needs. He goes over how to calculate your costs and trim your waste. The new tome builds on what Dombeck covered in his first book while centering on what he considers the most vital concepts. Remember, the key to success in any business is to maximize your profits in every area of your business that you can. That can be especially tricky in catering, a business in which much of your inventory is perishable. Without careful calculations, you end up with waste rather than profit. The Rich Caterer's Bible Companion is just that-a companion book. It is meant to be read after reading The Rich Caterer's Bible: The Testament of Cuisine. Dombeck's how-to manual shares inside scoops and wealth-creating secrets that many others won't tell you. It explains and emphasizes the steps needed to turn your catering into a profit-making machine. Both books belong on your bookshelf if you want to reach your full potential as a caterer. Don't risk wasting your profits. Learn from a master of the trade as you read Dombeck's books on how to find catering success.

If you've ever wanted to have a successful catering business, then "The Rich Caterer's Bible: Part One, The Testament of Cuisine" is the book for you This incredible collection of books highlights essential money making ideas, business forms, and activities that are needed to become the richest caterer around. In addition, this phenomenal guide offers you inside scoops and wealth-creating secrets that most authors either don't know about or wouldn't touch with a ten-foot pole. With its many valuable tips and top-secret recommendations, this groundbreaking new book by Jeff Dombeck will give caterers of all experience levels the tools to be successful Using a common sense approach filled with straight talk and humor, this wonderful volume gives aspiring and existing business owners precious advice on how to increase their profits through self-development and intelligence. This illuminating guidebook emphasizes the crucial steps needed to transform the cuisine component of your catering business into a profit-making machine, all without getting egg on your face. The Rich Caterer's Bible is a magnificent how-to manual for anyone trying to break into the catering industry or for anyone simply trying to enhance their existing catering or restaurant business. Filled with fun, keen insight, and most importantly, priceless information, this unique book should be a mainstay for every caterer who wants to maximize their catering business's potential.

Having driven into the sunset in the final episode of Channel 4's The Hotel, Mark Jenkins is back doing what he does best - entertaining the nation. His unique take on life, affable charm, and woefully naive exploits are all captured with great comedic effect in this, his first book. In The World According to Manager Mark you will discover just what makes this real-life Basil Fawlty tick. Containing Mark's opinions on everything from AGEING to YORKSHIRE PUDDINGS, from BUS LANES to VEGETARIANS, and featuring VOL-AU-VENTS, INFLATABLES and countless SAUSAGES, this book houses more entertainment than a hotel in peak season. Frank, forthcoming and downright funny, in this A-Z of Mark's world you'll find a manifesto for a life in which we discover the difference between naturists and naturalists, umbrellas are categorised as dangerous weapons and green food is banned. Whether you consider yourself rich, poor or normal, and whether you drink real champagne or 'nearly champagne', this book contains something for everyone. Even the Queen! What's more, you might learn a thing or two. UNBELIEVABLE!

As the hospitality industry continues to grow, managers and educators are faced with the task of preparing future hospitality professionals for a rewarding but challenging career. Due to the impact of an ever-changing economy on the industry as a whole, the education of hotel managers and professionals has become an increasingly important area of study. Educational Strategies for the Next Generation Leaders in Hotel Management combines practical experience with the effective pedagogical approaches being implemented in higher learning institutions and hospitality programs internationally. Highlighting key issues surrounding the current and future scope of hotel management and the skills and knowledge necessary for career success in the hospitality industry, this publication is an essential reference source for hospitality managers, educators, and students interested in the future of the industry and the best practices for hospitality education. This publication features timely, research-based chapters and analysis relevant to topics in the hospitality industry including, but not limited to, craft-based learning, e-learning, higher education, hospitality management, human resources, opening delays, professional development, six sigma, women in global leadership, and work integrated learning.

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Imagine that every hotel guest you serve walked out the door and told just five people how amazing their experience was... To get it right, it's going to take so much more than good customer service. It'll be the 'little things' that count, those WOW Moments that create an experience for the guest they haven't had anywhere else and are left feeling compelled to share with their nearest and dearest. Give Your Guest A WOW presents 21 WOW Moments to help your hotel achieve the 'FOUR MORES' MORE repeat and referral bookings (coming to you direct). MORE positive reviews on Trip Advisor. MORE spend during the guests' stay. MORE remarkable experience that is shared time and time again. Adam Hamadache will help you to add a WOW Moment to every stage of your guest's experience, ensuring that you and your guests sleep a little easier. Adam Hamadache is the founder of hotel training company The Wow Guest Group and PMPM Hotel Marketing. Since 2008 Adam has held contracts with over 600 hotels including the likes of Marriott, Best Western & Hilton. A regular speaker at hotel industry events including The Hotel Summit, The Hospitality Exchange, as well as regular columnist of Hotel Owner Magazine, Adam shares his experience of wowing guests to create and leverage word of mouth marketing that drives more repeat and referral bookings, coming through directly to the hotel. "This book gives a real insight into elevating the guest experience to new levels ... will be of real benefit to those in the hotel industry " - Janice Gault, CEO, Northern Ireland Hotel Federation

Kitchen-frazzled readers find immediate help and direction in Marnie's clear, practical, enthusiastic advice. You can definitely save money with this manual, but you can also shave time off your food-related activities while serving great food to your family and friends.Taught by home economics teachers, tapped into by restaurant owners, and utilized by busy moms, these shortcuts enable you to serve great tasting food, super-fast, and for le$$. Marnie hosts hundreds of guests per week between her home, restaurant, and espresso caf . She enjoys savory tastes, speedy tactics, and stylish presentation, and shares her secret tips with you throughout the pages of this easy-to-read book.Originally published in 1996, this updated and expanded version contains the best of the best and the new shortcuts Marnie has developed in the interim. A must-have manual for every kitchen, it is a food management model that has become a movement. Busy mom and hostess, Nancy Fisher, writes, "This book has changed my kitchen forever Not just another cookbook, it is a food management system that organizes shopping, storing, and preparing. The strategies are neither complicated nor impractical... This is less a book review and more the divulging of a love-affair with this innovative book. The strategies and time and money saving ideas in this book will affect your whole life." Readers send notes like this one from Harriet Suddley. "I bought each of my daughters and daughters in law copies of this book when it first came out. Now I need more copies for my granddaughters." From the back jacket: Save Time. Super Busy? These strategies shave hours off your food-related responsibilities. Escaping the kitchen just 10 minutes faster per day will yield 2.5 days of free time this year. You want this Serve Family Meals. Now you can serve balanced meals on even the busiest days while teaching your kids health-building ways. Drive by the drive-thrus, take control of your time, and save money and health by serving meals you love.Save Money. It is super easy to save money on food while also saving time. If you invest $30 of your weekly grocery savings, you'll have $10,000 saved up in just five years. You need this Entertain Guests. Are you 100% ready to host unexpected guests anytime? Do you want to feel more confident inviting friends for meals, parties, or overnight stays? Feel prepared, look like a pro, and enjoy entertaining from this day forward.To learn more about the author and the other resources she provides for super busy women, visit http: //www.Marnie.com.

""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."