Managing Facilities provides a clear introduction to the concepts, development and application of managing facilities in hotels. Premises and services operations management are considered through the application of generic management techniques.
In hotels, buildings, land, assets, people and services are essential resources which need to be managed to meet organizational objectives. Through practical techniques and examples, Jowett and Jones show how these facilities can be continuously improved to increase competitiveness and meet the ever changing needs of the customer.
Managing Facilities is:
- the only UK book to reflect modern facilities management practices in hospitality
- full of practical examples
- a reference source and introduction in one format
Managing Facilities is a concise guide for hotel, hospitality and facilities managers. It is also an excellent text for undergraduate and postgraduate students of hospitality management.
Val Jowett MSc FHCIMA is Principal Lecturer at Leeds Metropolitan University and has taught Accommodation Management, and now Facilities Management, for over 25 years. In her earlier career she worked for British Transport hotels and then in Domestic Services Management in the N.H.S. She has taught in the USA and India and now manages a series of developmental initiatives which centre around NVQs, mentoring and careers development learning.
Christine Jones BA MIMgt MHCIMA is the Head of School of Business and Professional Studies at Burton Upon Trent College. She has a wide range of occupational and research experience in the hospitality industry and has held teaching posts in a number of Further and Higher Educationalestablishments.
The only UK book to reflect modern facilities management practices in hospitality
Practical examples throughout
Reference source & introduction in one format

Top experts specializing in hospitality management have contributed articles to this new collection which explains recent developments in accounting and finance. The material is drawn from a combination of fieldwork and practical experience. The managerial emphasis means that the content is fully relevant internationally and not constrained by the legal framework of different countries. Accounting and Finance provides an overview of: *analysis and evaluation of performance *planning methods and techniques *financial information and control *financial management. It also shows how operational analysis can be used as a management tool to improve performance. Techniques for predicting the financial success or failure of hotels are suggested. Research into hotel companies in the US and Europe demonstrates key performance indicators used by hotel managers and financial executives. Other contributors explore the interface between accounting and marketing and human resource management and there is thorough coverage of financial strategy formulation. Readers will also find helpful the section on statistics in the analysis and prediction of cost behaviour in hotels.Contributors: Raymond Schmidgall (Michigan State University, USA); Debra J. Adams (Bournemouth University, UK); Professor Elisa S. Moncarz (Florida International University, USA); Richard N. Kron (Kron Hospitality Consulting, USA); Angela Maher (Oxford Brookes University, UK); Peter J. Harris (Oxford Brookes University, UK); Geoff S. Parkinson (BDO Stoy Hayward Chartered Accountants, UK); Paul Fitz-John (Bournemouth University, UK); Paul Collier (University of Exeter, UK); Professor Alan Gregory (University of Glasgow, UK); Tracy A. Jones (Cheltenham and Gloucester College of Higher Education, UK); Jacqueline Brander Brown (The Manchester Metropolitan University, UK); Nina J. Downie (Oxford Brookes University, UK): Catherine L. Burgess (Oxford Brookes University, UK); Ian C. Graham (Holiday Inn Worldwide, Belgium); Howard M. Field (International Hotel and Leisure Associates, UK); Professor Paul Beals (Canisius College, USA); Frank J. Coston (Pannell Kerr Forster Associates, UK).

Venture through the pages of How Consumers Pick a Hotel to learn the steps of selecting a target and using consumer behavior applications to segment the market to reach your target. Much as a consumer goes through the process of selecting a satisfying hotel, you can choose to use the information provided to make your hospitality career relaxing and satisfying. When you finish this fantastic reading journey, you?ll be prepared to offer services that meet the public's demands, and you?ll possess the prerequisite knowledge and skills for developing your own strategic approach to a target market. As the many methods of segmentation are discussed in detail, you will also learn effective strategies for communicating with multiple segments. Ideal as a supplementary text for marketing and hospitality marketing courses, How Consumers Pick a Hotel provides a concise overview of consumer behavior and intertwines marketing theory with sound ways in which to implement the theory. This will both orient you and give you a solid base for understanding the principles in question. You will quickly grasp the various methods of segmentation, and the book's "real-life" segmentation schemes will teach you how to apply them in day-to-day business.As the many methods of segmentation are discussed in detail, you will learn effective strategies for communicating with multiple segments. In the end, you will have acquired the prerequisite knowledge and skills for developing your own strategic approach to a target market. How Consumers Pick a Hotel is suitable both as a reference guide for practicing marketing managers and hospitality professionals who specialize in marketing and as a companion text for graduates and undergraduates who need to know the ABCs of target marketing. You?ll turn to it again and again for guidance and practical, easy suggestions

Venture through the pages of How Consumers Pick a Hotel to learn the steps of selecting a target and using consumer behavior applications to segment the market to reach your target. Much as a consumer goes through the process of selecting a satisfying hotel, you can choose to use the information provided to make your hospitality career relaxing and satisfying. When you finish this fantastic reading journey, you?ll be prepared to offer services that meet the public's demands, and you?ll possess the prerequisite knowledge and skills for developing your own strategic approach to a target market. As the many methods of segmentation are discussed in detail, you will also learn effective strategies for communicating with multiple segments. Ideal as a supplementary text for marketing and hospitality marketing courses, How Consumers Pick a Hotel provides a concise overview of consumer behavior and intertwines marketing theory with sound ways in which to implement the theory. This will both orient you and give you a solid base for understanding the principles in question. You will quickly grasp the various methods of segmentation, and the book's "real-life" segmentation schemes will teach you how to apply them in day-to-day business.As the many methods of segmentation are discussed in detail, you will learn effective strategies for communicating with multiple segments. In the end, you will have acquired the prerequisite knowledge and skills for developing your own strategic approach to a target market. How Consumers Pick a Hotel is suitable both as a reference guide for practicing marketing managers and hospitality professionals who specialize in marketing and as a companion text for graduates and undergraduates who need to know the ABCs of target marketing. You?ll turn to it again and again for guidance and practical, easy suggestions

The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Environmental Management for Hotels is a textbook for hospitality students that covers the relatively new field of environmental management. The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability.

Students are given an understanding of both the concepts and practical implications of environmental challenges relating to hotels. The case study material incorporated ties in theory with real life, and provides an international context. The text emphasizes supervisory issues which relate to the management of hospitality operations in ways which are sensitive to the impact on the environment. The main areas of environmental management featured are: *water *energy *the indoor environment *materials and waste.

Elgar Advanced Introductions are stimulating and thoughtful introductions to major fields in the social sciences and law, expertly written by the world's leading scholars. Designed to be accessible yet rigorous, they offer concise and lucid surveys of the substantive and policy issues associated with discrete subject areas. Written by Chris Ryan, this Advanced Introduction seeks to integrate macro and micro components of tourism destination planning into a discussion of impacts, destination development, and national, regional and site planning. Exploring the characteristics of tourism destinations, the political framework of tourism and region specific management, this accessible book offers an insightful introduction to the field. Key features include: the implementation of management techniques and policies analysis of the social, economic and environmental impacts of the global tourism industry coverage of essential topics such as the evolution of the tourist destination and marketing as a management tool. The Advanced Introduction to Tourism Destination Management will be a key resource for not only scholars and students working in tourism, but also individuals seeking to better understand this social phenomenon that is a critical driver of economic development.

The stability and wealth of a nation's economy is dependent upon the success of various industrial sectors. The tourism industry has experienced massive growth in recent years, creating more jobs and becoming a source of foreign exchange. Opportunities and Challenges for Tourism and Hospitality in the BRIC Nations is a pivotal reference source for the latest scholarly research on the recent developments and contemporary issues within the services sector, highlighting cross-cultural implications as well as societal impacts of hospitality and tourism on emerging markets. Providing insight on managing and maximizing profitability, this book is ideally designed for researchers, professionals, upper-level students, and academicians involved in the services industry.

This book explores the roles that control, abuse, bullying and family violence can play within the tourism system. While it is generally understood that such behaviours are significant issues in society, the correlation between these types of behaviour and tourism has not been assessed in scholarly circles. The volume sets out to explain each of these behaviours within tourism industries using autoethnography as its method. This book reveals the heightened risk of family violence during family events, sporting events and in the tourism system, and explains that risks continue and can even increase after separating from a perpetrator of family violence. This is an important and under-researched area in the tourism and events literature and will be of interest to researchers and practitioners in these fields, as well as family violence, social work, health and law.

This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.

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.

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.

Practical Approach-It introduces principles and applications, with a strong enphasis on accessiblity and relivance to these industries through case studies and problems (worked examples and problems for students to solve). It therefore informs the reader of what they need to know, how they may use accounting tools and help them to make informed decisions with confidence. Level - Writen with the non accounting specialist in mind with easy to read style. This is important as often students struggle with this subject. International approach - Sets financial problems in the context of a range of countries and currencies and in a range of hospitality settings. Online Resources - additional online resources for students and lecturers including: explanation and guidelines for instructors on how to use the textbook and examples, powerpoint slides, solutions to end of chapter problems, and student test bank and video links

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.

This vital volume clearly explains cutting-edge theories and views on strategic management in applied management fundamentals in the hospitality and tourism industry. The author discusses the latest in strategic thinking and provides information on implementing models within specific contexts, such as culture and profit and nonprofit organizations. He also looks at the political, economic, social, and technological changes that significantly affect tourism and hospitality. The volume is distinguished by its thoughtful analysis and review of related hospitality case studies and the management approaches employed and sheds light on ever-the emerging management and operation issues in the tourism and hospitality sector. The book employs an abundance of case studies that illustrate the concepts and models discussed, with examples from such heavyweights in the industry as Disney and Euro Disney, Aer Lingus, British Airways, Four Seasons, Holiday Inn, Marriot, Sofitel, Starwood Hotels, and more. Key features of the book include: Cutting-edge approach: Applies advanced and recent strategic management views to the tourism and hospitality field. Critical treatment: Provides critical discussions about whether and how strategic models/theories can be applied in the hospitality and tourism field. Sensitive to specific contexts: As the tourism and hospitality industry has become one of the largest industries worldwide, discusses how strategic management concepts can be applied in different cultures and profit and nonprofit tourism organizations. Extensive case studies: Provides supporting case studies related to the strategy content, context, and process from international industries such as Aer Lingus, Accor, Marriott and Ryanair. Organization of the book: Each of the chapters within the case study sections employs a thorough pedagogic structure consisting of a concise introduction, examples and case analysis, discussion points, exercises, and further reading. This book is designed to provoke thought and debate about strategic management and myriad other issues. It will be valuable for students, academics, universities offering hospitality and tourism, and hospitality and tourism professionals.

This valuable book deals with the recreation activities for the disabled, including skiing, horseback riding, running, camping, water sports, and team sports. Experts examine competitive spirit, training, and the psychological benefits of recreational activities for the disabled child. Program development, evaluation, and instruction are discussed.

This book provides a snapshot of the COVID-19 pandemic situation from the perspective of the tourism, aviation and hospitality industries. The book analyzes the challenges and possible strategies for recovery to meet the urgent needs of the industry to deal with this catastrophic health crisis. A good part of the book discusses the negative effect of the pandemic to these industrial sectors and the strategies to reduce it. The book also explores other aspects of the tourism and hospitality development as the base for recovery such as applying more flexible business models, understanding the resident's perception and emotion experience, strengthening the human resource management, and improving the destination image for marketing, etc. Some long-term issues are also discussed such as management education and environment protection education. The book is highly recommended for tourism and aviation researchers, policy makers, industry practitioners, and graduate students. This book is a collection of selected papers from the 10th International Conference on Tourism and Hospitality between China and Spain (www.china-spain.org).

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.

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the restaurant experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.

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

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.

This book has been written by two experts in ventilation and indoor air quality with vast experience in the field of kitchen ventilation in both Asia and Europe. The authors share their extensive knowledge of the subject and present the results of their research programs as well those of other researchers. Discussing advanced theories of and design approaches for kitchen ventilation, it is a useful reference resource for a wide range of readers, including HVAC researchers, designers and architects.

With more than 100 new recipes for cocktails, mixed drinks, and nonalcoholic beverages, this revised edition of Anthony Dias Blue's classic guide fills us in on what we need to know:

• How to stock a bar, listing alcoholic and nonalcoholic beverages by probable frequency of use.
• Bar and cocktail definitions -- learn the difference between a julep and a smash, a toddy and a flip.
• Calorie charts, mixology tips, and illustrated descriptions of glasses.

Organized by spirit, each chapter is introduced by an accessible and eloquent essay. Discover more than 1,000 recipes for cocktails, categorized by Classics, Creative Concoctions, Signature Drinks, and Tropical Drinks -- everything from the popular Martini and the Coco Loco to Trader Vic's West Indies Punch, a Midori Sour, and a Velvet Hammer.

Whether entertaining, bartending, or simply relaxing with a favorite drink, this is the must-have bar book.

This volume provides a comprehensive account of the valuable tangible and intangible benefits of the development of heritage tourism. Tourism development is widely acknowledged as a crucial tool to foster the development of rural and urban areas. To this end, this book presents nine case studies from international authors that reflect how tourism development is helpful-economically, socially, and otherwise-for community capacity building. The case studies from the countries of Spain, Portugal, Australia, Dubai, Bangladesh, Nigeria, and India demonstrate the uses of various management strategies and methods for rural and urban areas, and cover some of the major topics related to community-based tourism, community capacity building, and community participation in developing heritage tourism. Chapters consider the conservation of heritage resources and tourism promotion of destinations that provide opportunities to local communities to strengthen their economies and social standards. Key features: water conservation in urban landscape as natural, cultural, and historic tourism resources spiritual and religious heritage tourism cultural tourism and the support of public and private funds economic development and its effect on cultural and natural resources public-private-partnerships to ensure sustainable development talent management challenges tribal tourism and tribal festivals, which are the mirror of their culture and could be major tourist attractions The methodologies and proposed management strategies discussed by the book's researchers and professors will be valuable for policymakers, administrators, tourism promoters, researchers, and academicians who are involved with the tourism industry.