Written for high school and undergraduate students, this series will help students explore their futures, and set goals in these exciting and growing fields. This title examines 20 occupations in hospitality and tourism which encompasses the management, marketing and operations of restaurants, lodging, attractions, recreation events and other travel related services. Careers covered in the text include Chef, Cosmetologist, Fitness Trainer, Florist, Gardener, Hotel Manager, Interior Designer, Pilot, Sailor, Travel Agent, and many more. Chapters provide an inside-look at the career options within a particular profession, including: Overview: Sphere of Work A Day in the Life Work Environment: Physical, Human, Technological Education & Training: Schooling, Licensing, Adult Job Seekers Earnings & Advancement Areas with the Highest Employment Levels Employment Outlook Associations & Business Contacts to Jumpstart Networking Plus... Famous Firsts, Occupation Specialties, Skills & Abilities, Fun Facts Conversations with Real Professions, including "What I Wish I Had Known"

Hospitality Marketing: an introduction takes a unique approach to outlining marketing processes in the hospitality industry. Ideal for those new to the topic of marketing, this text contextualises the subject for the hospitality sector. It discusses the eight elements of the marketing mix with direct reference to the specifics of the hospitality industry and approaches the whole process in three stages, as would the hospitality marketing manager: * BEFORE customers visit the hotel / restaurant, the marketing task is to research the market, manage customer expectations and motivate trial purchase through product / service development, pricing, location, distribution and marketing communication. * DURING the service encounter, the task is to meet or exceed customer expectation by managing the physical evidence, service processes and employee behaviour. * AFTER the service encounter, the task is to audit quality and customer satisfaction, and promote a longer term mutually beneficial relationship with customers through relationship marketing initiative. Hospitality Marketing is a complete learning resource, with real-life examples, case studies and exercises in the text, plus an accompanying website which provides solutions to the exercises, further case studies and links to relevant sites to support both students and lecturers.

The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job thats best for them. Each book offers:

• The latest information on a field of interest
  
• Training and education requirements for each career
  
• Up-to-date professional and internet resources
  
• Salary statistics for different positions within each field
  
• And much more
  

This insightful book provides you with all the information you will need to open and successfully operate a country inn. It includes financial advice, location and purchasing tips, and sound marketing and management guidance. But most importantly, it leads you through a personal analysis of whether you should open an inn by illustrating the challenges and demands of innkeeping.

The most comprehensive quantity food production resource on the market. Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. First published in 1937, Food for Fifty has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market. Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty. The new edition features approximately 70 new recipes and variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.

Catering and Convention Services is a new introductory text designed for students interested in a catering and convention planning career. It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting. Students will also learn intuitive listening skills, staff and time managing skills and organizational skills. Features: -in-depth explanations and hands-on examples cover the day-to-day functions and activities involved in catering and convention planning -end-of-chapter questions and discussion exercises reinforce the information in the text -charts and graphs have been incorporated to more clearly illustrate the theories of catering and convention services

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.

Airbnb, gaming, escape rooms, major sporting events: contemporary capitalism no longer demands we merely consume things, but that we buy experiences. This book is concerned with the social, cultural and personal implications of this shift. The technologically-driven world we live in is no closer to securing the utopian ideal of a leisure society. Instead, the pursuit of leisure is often an attempt to escape our everyday existence. Exploring examples including sport, architecture, travel and social media, Steven Miles investigates how consumer culture has colonised 'experiences', revealing the ideological and psycho-social tensions at the heart of the 'experience society'. This first critical analysis of the experience economy sheds light on capitalism's ever more sophisticated infiltration of the everyday.

This unique volume aims to promote new models of sustainable management in the field of contemporary mural art. Cultural heritage has become an essential tool for society, stressing the necessity to properly conserve cultural resources in order to maintain a socially, economically, and environmentally sustainable development. In this book, the mural "Allegory to Work" by the artist Felipe Seade, located in Uruguay, is used as a case study. The work of Felipe Seade, a prominent political mural artist of the twentieth century, reflects the influence of Mexican heritage and the socio-political themes of that time, which were commonly used by the Social Realism art movement. The authors look at the mural-and its restoration-through the lens of tourism, globalization, and new interest in cultural heritage. The book demonstrates that the restoration should be aware that the perspective of the protagonists must be incorporated in the intervention process. This first-of-its-kind volume brings together historical, ethnographic, tourism, and scientific research that leads to a sustainable project, from the point of view of identity, economy, politics, and society. This volume, with over 50 color illustrations and many black and white photos, will be valuable for college and research libraries, undergraduate and graduate students, researchers and professors in the field of cultural heritage and art as well as those involved in community-based research.

Destination Marketing offers the reader an integrated and comprehensive overview of the key challenges and constraints facing destination marketing organisations (DMOs) and how destination marketing can be planned, implemented and evaluated to achieve successful destination competitiveness. This new second edition has been revised and updated to include: new slimline 15-chapter structure new chapters on Destination Competitiveness and Technology new and updated case studies throughout, including emerging markets new content on social media marketing in destination marketing organisations and sustainable destination marketing additional online resources for lecturers and students including PowerPoint slides, quizzes and discussion questions. It is written in an engaging style and applies theory to a range of tourism destinations at the consumer, business, national and international level by using topical examples.

"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry." - Peter Lugosi, Oxford School of Hospitality Management "This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book." - Erwin Losekoot, Auckland University of Technology "All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!" - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

More and more, community festivals, performing and visual arts, and cultural events are capturing the public interest, making arts and cultural programming an increasingly important part of the leisure and recreation, hospitality, museum, and tourism industries. As arts and cultural opportunities expand, programmers can look to "Arts and Cultural Programming: A Leisure Perspective" to acquire skills to build their audiences and position their programs for success.

This is the first book that covers options in arts and cultural programming from a leisure standpoint. It draws on current knowledge of leisure programming strategies for small, medium-sized, and large organizations in a variety of settings, including community recreation, community and cultural arts, nonprofit organizations, hospitality, tourism, public relations, and event management. The book uses terms and ideas from the leisure and recreation fields, making it easy for even those with little knowledge of arts and cultural programming to design, plan, manage, and evaluate events.

Complete with chapters written by experts in leisure programming and arts administration and edited by field authorities Gaylene Carpenter and Douglas Blandy, this unique book offers new perspectives on the possiblities of arts and cultural experiences. "Arts and Cultural Programming: A Leisure Perspective" progresses from theory to general program management and then to specific program considerations. It offers:

-guidance in the planning process, from needs assessment and strategic planning through the implementation of specific events

-practical advice on topics such as finding your audience, budgeting, recruiting volunteers, and marketing your event

-descriptions of the tasks and functions required for programming success, making it easy to plan for appropriate staffing through the entire event planning process

-recommendations for working with musicians, performers, dancers, and other participants involved in your event

-examples of best practices and current programs, from the conventional to the innovative, exposing you to a variety of programming options while allowing you to choose what works best for your community

-a chapter each on festivals, special events, community arts, cultural programs, museums, and performing arts with case studies and examples from actual organizations so you can see what is working for other professionals and their patrons

-a discussion of trends and challenges in the field, enabling you to proactively plan for the future of your program

The book is firmly grounded in leisure programming theory, but it still contains the most important terminology and provides a basic understanding of the arts so that you can become comfortable working with events in those fields. The authors provide step-by-step application of basic theory and approaches to designing and implementing one-time events, annual or seasonal events, and yearlong programs. You'll be able to use this knowledge to move confidently beyond the examples found in this book toward programming events that fulfill the needs of your community.

Enliven your next arts or cultural venture with the practical tips and innovative case studies found in "Arts and Cultural Programming: A Leisure Perspective," and use its foundational theory and guidance to help you succeed in the burgeoning field of programming for arts and culture.

The fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia.
The extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems is analysed, Results reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.

She needed a getaway. What she found was a home.When Louise surprises her boyfriend by returning early from a work trip, safe to say she wasn't expecting to see him in flagrante with another woman. Heart-torn and vowing to stay away from men, when Louise's next project involves restoring an ageing hotel in Italy, she leaps at the chance to get away. Managed by a crew of sextagenarians, the Grand Hotel del Monferrato needs all the love and care Louise can give it. But it's hard to stay focused on the job when her thoughts keep straying to Vito, the reclusive and mysterious neighbour. With his tragic past and her no-romance policy, Louise knows they can't have a future. Yet something keeps pulling the two together... A beautiful romance set in the hills of Turin, perfect for readers of Lucy Coleman and Alex Brown. Praise for An Escape to Remember 'The story was compelling and entertaining, I rooted for the characters and liked the storytelling. Highly recommended.' Reader Review 'Another superb read by the wonderfully talented T.A Williams. Set against the gorgeous backdrop of Italy, this story is rich in both landscape and romance. Louise is a wonderful leading lady who...was a pleasure to get to know during this story. ' Reader Review 'These books always spark joy! It has been wonderful escaping to Italy this week. The descriptions are always mesmerising and so detailed...a really gorgeous read that I would highly recommend.' Reader Review 'T.A. Williams has done it again! What a talent for creating stories that are heart-warming and uplifting. I love these stories set in Italy, with believable characters and lush settings. Can't wait to read the next one!' Reader Review 'What a beautiful book. I'm a sucker for romance and this one pulls on the heart strings in every direction. I couldn't recommend this book more!' Reader Review 'A really lovely, safe and gentle read. If you're looking for an escapist, uplifting read, this one's for you. The writing is as beautiful as the Italian setting. I will be recommending it to friends. Five stars.' Reader Review 'T. A. Williams once again proves why he is the king of Italian set romance! Another simply triumphant story from one of my favourite authors to escape with.' Reader Review 'A beautiful easy read that would be good to take on holiday...I really enjoyed the story, the setting, and the descriptions of food.' Reader Review 'I simply love this author's books, and this one is no different. I am once again blown away by the ability of a book to draw me in so deep that I read it in one sitting.' Reader Review 'A brilliant story...the food descriptions were amazing. A jolly enjoyable read.' Reader Review 'What a great book! I thoroughly enjoyed the story and the wonderful characters along the way. Written really well and kept me up reading!' Reader Review

Tourism is an astonishingly complex phenomenon that is becoming an ever-greater part of life in today's global world. This clear and engaging text introduces students to this vast and diverse subject through the lens of geography, the only field with the breadth to consider all of the aspects, activities, and perspectives that constitute tourism.

Be My Guest is a language course for pre- and in-service students of Hotel English at the elementary to lower intermediate level.It consists of Student’s Book, Teacher’s Book and audio material on either cassette or audio CD.Written by an author who has considerable experience of teaching this kind of student in France, it focusses on building fluency and vocabulary, and improving grammatical and pronunciation accuracy.The 15 units of the course are each divided into two easy-to-use double page spread lessons and cover the range of communicative situations that hotel workers may find themselves in.

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.

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.

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.

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.

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.

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.

This core introductory textbook examines hospitality systems - the technology and processes that enable goods and services to be delivered to the customer. Systems theory is all about applying a consistent set of ideas and concepts for the analysis of real world situations and problems. This structure facilitates making comparisons, understanding relationships and diagnosing how things really work and therefore allows students to analyse hospitality operations.

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.