Measuring productivity is often considered a difficult task for industries in the services sectors. This book offers a solution in the form of the 8M approach - Management, Manpower, Method, Money, Market, Make, Material and Message. This 8M framework is used to analyze the many facets of productivity and make pertinent solutions and suggestions to lift productivity in enterprises, especially those in the retail and food services sectors.This book consists of 10 chapters. Each chapter is an in-depth study of a specific measure, be it a technological system, a manpower strategy or a marketing program to improve the performance and productivity of small and medium enterprises (SMEs) in the retail and food services sectors in Singapore.Technology-driven solutions are the highlight of this book. Every study presented involves field work in terms of surveys, interviews or focus group discussions with stakeholders. The findings of the studies lead to policy recommendations and suggestions for improving the productivity performance of SMEs in the retail and food services sectors.

Club Management: The management of private membership clubs is a must have text for all students studying hospitality management and specifically the management of private clubs. Clubs are different enough from other types of hospitality establishments that they are deserving of special attention. This is the first text to provide comprehensive coverage of three major types of clubs: country clubs, city clubs and yacht clubs, and others (e.g. racquet clubs, university clubs), and to explain the similarities and differences in their management and marketing. It tackles the for-profit and not-for-profit models and delves into the rich history of clubs, as well as the laws, traditions, and the peculiarities that surround them. Key features: * Uses international examples including UK, USA, India, Canada and others. * Covers the numerous functional areas, including the history of private clubs, governance, different business models, and current trends. * Includes real life evidence and examples, using excerpts from current research, interviews with managers, and observations from the authors' first hand experiences during years in the industry. * Includes a graphic chapter, illustrated by artist John Klossner. His drawings capture the evolution of a fictitious club over 100 years. Club Management: The management of private membership clubs is an essential text for all those seeking a better understanding of this fascinating segment of the hospitality industry and future careers in clubs.

The pub is a prominent social institution integral to British identity. From Taverns of Gastropubs: Food, Drink, and Sociality in England charts the historical development of the English public house from the Restoration period to the twenty-first century, culminating in the contemporary gastropub. It explores issues of class, gender, and national identification to understand the social identity of patrons and how publicans conceive of their establishments' organizational identity. In the context of large-scale pub closures since the 1990s the gastropub is viewed as both a reaction to the traditional drinking pub and as a promising alternative. From Taverns to Gastropubs uses historical diaries, industry reports, and a wealth of in-depth interviews in order to understand the rise of the gastropub and how food, drink, and sociality has changed through time.

Tourism is one of the world's fastest growing industries and is a major source of income for many countries. Being a people-oriented industry, tourism also provides many jobs which have helped revitalize local economies. However, like other forms of development, tourism can also cause its share of problems, such as social dislocation, loss of cultural heritage, economic dependence and ecological degradation. Learning about the impacts of tourism has led many people to seek more responsible holidays. These include various forms of alternative or sustainable tourism such as: `nature-based tourism', `ecotourism' and `cultural tourism'. Sustainable tourism is becoming so popular that some say that what we presently call `alternative' will be the `mainstream' in a decade. All tourism activities of whatever motivation - holidays, business travel, conferences, adventure travel and ecotourism - need to be sustainable. Sustainable tourism is defined as "tourism that respects both local people and the traveler, cultural heritage and the environment". It seeks to provide people with an exciting and educational holiday that is also of benefit to the people of the host country. Sustainable tourism is the concept of visiting a place as a tourist and trying to make only a positive impact on the environment, society and economy. A key aspect is respect for the people who call the location home, the culture and customs of the area, and the socio-economic system. While sustainable tourism is sometimes confused with ecotourism, ecotourism is actually only one aspect of sustainable tourism. Sustainable tourism focuses on respect for an area's cultures and customs. The concept is not to hide your own culture, but to try to absorb and understand the local way of life. The social aspect of sustainable tourism pays special attention to human rights and increasing the opportunities for all members of a society. While economic sustainability promotes the idea that tourism profits be kept within the local community, social sustainability deals with the distribution of these profits. The emphasis is on preventing the exploitation of one group of a society for the financial gain of another. While the majority of sustainable tourism's aspects are focused on local sustainability, they should not overshadow the concept of tourist satisfaction. Many locations rely heavily on the tourism industry, so providing tourists with a rewarding experience is essential to economic success.

Hospitality industry has grown leaps and bounds in the last few years. The hospitality industry is made up of thousands of exciting organizations including hotels, restaurants, food service management, fast food, coffee shops and pubs, bars and nightclubs. It involves an array of job roles from waitressing to event coordination, and management positions too. It's an industry that offers a unique working environment, and as it is public facing it offers a sociable and dynamic working life. The transition from providing a mere hotel stay to providing a seamless experience with top most quality is obvious in the hotel sector. New trends keep on emerging as hotels try to enhance experience of their customers. In markets where year on year growth is expected to be exponential, tapping on these hot new trends will be the key to maximum revenues. Hospitality is the relationship between guest and host, or the act or practice of being hospitable. Specifically, this includes the reception and entertainment of guests, visitors, or strangers, resorts, membership clubs, conventions, attractions, special events, and other services for travellers and tourists. The accommodation department focuses on buying and selling accommodation which is the facilitation of all aspects of reservation enquiries in a commercial hospitality environment, including rate information, room types, facilities, location, payment methods, and customer services. The front office of an accommodation establishment is seen as the hub of the hotel. This is often where a customer makes their first contact with the establishment. Think of the different ways this may happen. There are four different stages to the guest cycle: pre-arrival, arrival, occupancy and departure. The front office team are part of each of the four stages. This text will discuss what happens at each stage and the importance of each stage from both the guest's perspective and the perspective of the host accommodation.

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.

The market for culinary businesses is burgeoning in geometric progressions each year. Failure of some of the world's best culinary businesses happens due to the poor knowledge and application of culinary economics. Given its all-embracing content, 'Culinary Economics' is a classic textbook for students and practitioners alike with cost management as the essence of this book. The book deals with the systematic examination of various factors of food production economics. It is panoramically sweeping in its content, integrating the critical dimensions of F&B controls, procurement, inventory management and revenue strategy. It highlights the imperative of using audit and internal controls as effective instruments for not only plugging value leaks, but also as a means of enhancing quality and customer satisfaction. The book logically flows from the macro to the micro of the dynamics of culinary business. Every module provides the conceptual framework of the topic, including its context, criticality and significance, followed by detailed explanations and guidance. The exhibits are an invaluable supplement and ready reckoner, bringing focus to each part of the book. For Readers: The language and style seamlessly combine with the content and format to render the book an extremely reader-friendly experience. Demonstrates the transformation of the chef in recent years from being a creative artist in the kitchen to that of a smart business manager who is expected to deliver a cost-efficient and profitable food-service business. Will serve as a ""go-to"" compendium for students, trainers, faculty members, F&B managers, chefs, venture capitalists, consultants, auditors, and controllers in food & beverage, and hotel industry. ""Culinary Economics"" will be an absorbing journey of discovery and mind expansion, from which the readers will emerge inspired and knowledgeable. Each chapter has been carefully modelled accompanied by exhibits and examples.

How can you use the latest digital technology to create an environment in which people can learn European languages while performing a meaningful real-world task and experiencing the cultural aspect of learning to cook European dishes? This book explains how to do this from A to Z, covering how a real-world digital environment for language learning was designed, built and researched. The project makes language learning motivational and fun by tapping into people's interest in both cooking and technology - you can learn a language while cooking and interacting with a speaking digital kitchen. The kitchens provide spoken instructions in the foreign language on how to prepare European cuisine. Digital sensors are inserted in or attached to all the kitchen equipment and ingredients, so the digital kitchen detects what learners are doing and gives them feedback. Learners are also able to communicate with the kitchens and can ask for help via photos and videos if they don't understand any foreign language words. Based on two research grants, the book provides five research studies showing the learning experiences of users in five European countries. The book explains the principles and procedures involved in the project, enabling others to design and implement a real-world digital learning environment in the same way. It includes numerous photographs of the system in use and evidence of how and what 250 users actually learnt.

* 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

This casebook tells the story of Xiecheng, a hugely successful hotel chain in China, with a clear focus on the forming and creation of its powerful and successful management team. Who they are, and the part they played in Xiecheng's impressive growth and performance. The reader will benefit from a clear insight into how a company expands and ideas to help overcome challenges and pitfalls along the way. This book is an intimate portrayal of how the idea for a business is conceived one evening over a meal and then goes on to become a success story in modern China. The management philosophies and strategies are revealed in a very reader friendly way. Many foreign businesses want to develop and succeed in China. A useful way of doing this is to observe the lessons of how Chinese enterprises succeed in China. Part of the practical Cases in Modern Chinese Business Series which offer revealing insights and analysis on how business is done in China. They offer case studies on how companies in China get started and how they succeed and fail. Clear and practical, each book explores how Chinese companies are expanding and thriving in the international market. All titles were written in China and give the real flavour of the Chinese business arena and some of the key players. To understand the economic and financial success of modern China it helps to get to know the business environment and some of the leading protagonists. These revealing new books show you how.

Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of F&B such as in-room dining, banquets, bars and restaurants. This training manual lays emphasis on the table manners, handling micros, bar set up, beverage services, bar equipment, and cocktails -- elaborating the various cocktail making methods, cocktail recipes along with types of garnishes used in the bar. The manual is not only limited to bar and beverages, but also discusses new upcoming trends in the bar and drinks such as mixology and infusion, along with the role of information technology. With the help of S.O.Ps designed and compiled from various five star hotels it will help students to understand the right procedure of serving food, wine, spirits, cigarettes and cigars to reflect current practices in the industry. The manual is designed to cater to the needs of the students of degree/diploma courses of hotel management and certificate courses of food craft institutes, and is also suitable for F&B professional and aspiring bartenders. Key Highlights: Explains all the standard operating procedures as applicable in five star hotels. Includes photographs, images and tables related to food and beverage service procedures to ease the understanding on concerned topics. Helps in preparing for placement interviews. A detailed restaurant glossary is provided at the end of the book.

By many measures, restaurants and hospitality make up one of the largest and fastest growing industry sectors in the world. Globally, hospitality can be considered to be a broad and multifaceted sector, ranging from fast food restaurants to fine dining and catering on one side, and hotels, inns resorts and cruise lines on the other. Our exciting new Plunkett's Restaurant, Hotel & Hospitality Industry Almanac offers a comprehensive market research and reference package covering the entire field. Profiles of leading companies in fast food, family restaurants, fine dining, catering, hotels, inns, resorts, cruises, food service, food distributors, information systems and much more are covered in exacting details. The corporate section includes our proprietary, in-depth profiles of 400 leading companies, public and private, in all facets of the industry.

Plunkett's Airline, Hotel & Travel Industry Almanac is your complete guide to this fascinating industry. The exciting new reference book will give you access to the complete scope of the travel industry, including our famous analysis of major trends; market research; statistics and historical tables; airlines; hotel operators; entertainment destinations such as resorts and theme parks; tour operators; the largest travel agencies; e-commerce firms; cruise lines; casino hotels; car rental; train travel; and much, much more. It contains thousands of contacts for business and industry leaders, industry associations, Internet sites and other resources. We cover airline consolidation and discount airlines; travel and tourism trends in emerging markets such as India and China; and China's rapid development of high speed passenger trains. This book also includes statistical tables, a travel industry glossary, industry contacts and thorough indexes. The corporate profile section includes our proprietary, in-depth profiles of over 330 leading companies worldwide in all facets of the travel industry, public and private. Purchasers will find a form in the book enabling them to register for 1-year, 1-seat online access to tools at Plunkett Research Online, including the ability to view the market research/industry trends section and industry statistics. You have access, at no additional charge, to the very latest data posted to Plunkett Research Online. Online tools enable you to search and view selected companies, and then export selected company contact data, including executive names. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

"Takes readers systematically through the entire research process from the formulation of the aim to the presentation of the dissertation... a key subject-specific resource in our fields." - Dr Peter Lugosi, Oxford Brookes University "Currently the leading book of its kind... students and other novice researchers will find it accessible and user-friendly. Highly recommended." - Professor Roy C. Wood, University of Macau Bob Brotherton offers an uncluttered guide to the key concepts and essential research techniques in hospitality and tourism. By providing an authoritative introduction, students are taken through the issues and decisions that need to be considered to conceive, plan, conduct and write up a research project. With updates to every chapter and an array of practical examples, this new edition takes students step-by-step through each decision and action stage of the research process, from identifying a topic and formulating the research question to carrying out research and analysing findings. A companion website will provide a host of student resources including links to video and web resources, suggested further reading, free to download journal articles, and test questions for each chapter.

The hotel business is a licence to print money - not only for the managers, owners and shareholders, but for the people who work there. From chambermaids' tips, to doormen making pound]2,000 a week, to the concierge taking backhanders - everyone in the hotel trade is on the make. The hotel business is a licence for the guests to steal - anything from fridges, furniture, plasma TVs, carpets, loo seats, bathrobes, ashtrays, teaspoons - even re-filling the vodka bottle in the mini-bar with water. The hotel business is a licence for guests to behave badly - from rent boys and girls by the hour, to pound]800 on telephone porn bills, pound]24,000 room parties, drugs, dead sheep, splashing out on pound]5,000 bottles of wine, guests falling through windows, naked guests, drunken guests and guests who have to be sectioned. The hotel business is also a licence for celebrity to reign supreme - from Michael Jackson's Evian bath to Madonna's odd curtain fetish, Kate Moss and Johnny Depp's parties, Princess Diana's taste for oysters, Pamela Anderson's sexual gymnastics, the Queen Mother's chips and Prince Phillip's Silver Bullet cocktail. tragedies, the miseries, the decadence and the debauchery of the ultimate service industry - where money not only talks, but gets you the best room, the best service, and also entities you to behave in any way you please...

Hospitality: An Introduction explores many of the general topics common to traditional business and hospitality topics and is unique in that it also explores many different career paths. The goal is to provide a survey approach to hospitality, while offering the information needed to help students proceed into more advanced courses and readings. Hospitality: An Introduction features instructor resources: test banks, PowerPoint slides, and instructor guides. Hospitality: An Introduction is divided into four distinct sections: Hospitality Industry - gives a broad view that includes a welcome introduction, history, trends, and career realities that every student should understand. Hospitality Companies - explores the corporate/organizational level of the industry from entrepreneurial opportunities to chains, franchising, contract management, and trade associations. Hospitality Operations - identifies the key aspects from a hands-on operational level such as service excellence, leadership, marketing, revenue management and cost control, human resources, legal and ethical issues, and facilities management. Hospitality Career Menu - presents an overview of 20 different hospitality career options, including lodging and food service, event management, private clubs, golf management, casinos, cruise ships, attractions, sports and entertainment centers, bar and beverage management, and more.

Catering continues to be an expanding industry. The author is one of our top-selling home-based business authors and is an experienced chef with extensive knowledge of the hospitality industry. Spring of 2014 is a perfect time to do a seventh revision of this title to update any old information and expand on the role of social media.

Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts. Consumer expectations have changed and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base this text has been designed to support the bar and beverage skills of students and professionals. It will be the primary reference source in meeting the professional skills and development needs of those who aspire to a career in the bar, restaurant and hospitality industry. It gives the reader- * A complete guide to every aspect of bar management from customer care, marketing, beverages and beverage management, the economic context and bar technology- to key issues of health and safety; * A well defined pedagogic structure giving objectives and learning outcomes, discussion points, further reading and end of chapter summaries; * Links to relevant web, visual and audio- resources; * A clear logical progression through all the key topics plus the technical skills, practices and latest developments in the bar and beverage sector; * Over 200 explanatory illustrations and tables covering all types of bars and beverages from around the world; * Numerous examples and case studies from within the bar and beverage industry It will fully meet the needs of students currently on full and part-time programmes worldwide in the fields of bar, restaurant, hotel, hospitality and food and beverage management in universities, hotel schools and a wide range of vocational courses. It will also be a superb reference for professionals developing their careers in the industry.

The bar and drinks business is hugely competitive. The key to success or failure between the many beverages and services offered in any bar is the employees who make, sell and serve them. Customer expectation and demand is constantly increasing and so it's crucial for all staff to have comprehensive product knowledge and superior specialized service skills. The Principles and Practices of Bar and Beverage Management - The Drinks Handbook is a comprehensive training guide and authoritative resource essential for all students, bartenders, sommeliers, mixologists, waiters and food and beverage practitioners the world over. Packed with facts, explanatory illustrations and case studies it provides an in-depth knowledge of the products, plus the technical skills, practices and latest developments in the bar and beverage area. Its 13 chapters are divided into two sections as follows: * Theory: a complete guide to beers, wines, spirit, liqueurs, teas and coffee and soft drinks - where they're from, how they're made, how to serve and how to achieve maximum profits. * Reference: a compilation of facts including 'beers of the world' and an indispensible listing of over 90 cocktail recipes. Its companion textbook, Principles and Practices of Bar and Beverage Management concentrates on the complexities of managing modern bars. Together the two books create a must-have toolkit for all students and industry professionals in the fields of food and beverage management. Online resources in the form of PowerPoint slides will accompany this handbook.

Written by leading academic and industry experts actively engaged in revenue management, research and teaching this is a new and original treatment of the whole field for students and professionals. The first part of the book provides academically rigorous challenging and contemporary material to get to the core of the subject and to make the theory and practice lively, relevant and engaging. Throughout this, and the second section, numerous references to past and present good practice are used- giving insight into best practice in cutting-edge companies leading the revenue management agenda in markets all over the world. The second part of the book is authored by a range of academics and practitioners all currently engaged in revenue management practice, balancing the theory with the best overview possible of best real world practice. Drawn from the widest possible range of sectors including hospitality, car rental, airlines, tour operators, restaurants and advertising it gives an unrivalled industry perspective. The book is designed for students at many levels in universities, business schools, schools of tourism and hospitality studying marketing, pricing, distribution, selling and commercial issues in the service industry. It will also be ideal for practitioners (consulting experts, revenue managers, pricing managers) studying part-time or on CPD programmes requiring a strong theoretical and practical orientation. It will be essential for those working in revenue management, reservations, operations and logistics and generic marketing.

The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the period is the innovative French chef Georges Auguste Escoffier (1846-1935). His cooking methods, combined with a modern approach to managing professional kitchen staff, contributed to the development of a fashionable culture of dining out, notably at London's Savoy and Carlton hotels. Escoffier's influence was such that he was urged to publish his methods and recipes. Reissued here in its English translation of 1907, this textbook on haute cuisine was first published in French in 1903. Beginning with the fundamental elements of cooking, Escoffier gives nearly 3,000 descriptions and recipes, ranging from sauces and marinades to jams and jellies. Intended for the instruction of aspiring chefs, this monumental work remains a core text at cookery schools to this day.

Coffee houses played an important role in the cultural and intellectual history of the seventeenth century. Functioning as venues where people could meet, catch up with news, transact business and discuss issues of mutual concern, they provided a valuable alternative to public houses: the absence of alcohol allowed for more serious conversation. First published in 1893, this illustrated study by Edward Forbes Robinson (fl.1890) explores the history of the English coffee house and its role in seventeenth-century social and political life. Beginning with a history of coffee itself, Robinson examines the religious traditions surrounding the beverage, moving on to discuss its medical uses and the clientele who frequented the establishments that served it. The role of the coffee house as a temperance institution is also considered. With an appendix containing a selection of contemporary texts and descriptions of coffee house tokens, this lively study remains significant to social historians.

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.