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.

This book highlights the state-of-the-art tourism and hospitality industry in Southeast Asian countries, while also presenting future directions for the industry with an emphasis on decision-making models. It first elaborates on the significant role of the tourism and hospitality industry given the rapid socio-economic and cultural changes occurring in Southeast Asia, before providing perspectives on medical tourism, tourism for seniors and several other developments within the tourism and hospitality sector. Development of Tourism and the Hospitality Industry in Southeast Asia presents scholarly perspectives from researchers across the region and is geared towards world-wide readers in academia, as well as experts from the industry.

This book examines the lifestyles, expectations and plans of Millennials and Generation Z and how they are redefining tourism. It demonstrates that if the tourism industry is to enjoy future growth, it must understand and meet the particular needs of these two generations. The volume explores the present and future challenges faced by the tourism industry as a result of the generational turnover, and seeks to answer the following questions: What contribution can the new generations make to the future of tourism? How are technological advancements and social networks shaping future travel trends? Can a generational perspective be useful to help the tourism industry recover from the COVID-19 crisis? The book will be of interest to researchers and students of sociology and tourism studies, as well as tourism professionals.

The hospitality sector is facing increasing competition and complexity over recent decades in its development towards a global industry. The strategic response to this is still that hospitality companies try to grow outside their traditional territories and domestic markets, while the expansion patterns and M&A activities of international hotel and restaurant chains reflect this phenomenon. Yet, interestingly, the strategies, concepts, and methods of internationalization as well as the managerial and organizational challenges and impacts of globalizing the hospitality business are under-researched in this industry. While the mainstream research on international management offers an abundance of information and knowledge on topics, players, trends, concepts, frameworks, or methodologies, its ability to produce viable insights for the hospitality industry is limited, as the mainstream research is taking place outside of the service sector. Specific research directions and related cases like the international dimensions of strategy, organization, marketing, sales, staffing, control, culture, and others to the hospitality industry are rarely identifiable so far. The core rationale of this book is therefore to present newest insights from research and industry in the field of international hospitality, drawing together recent scientific knowledge and state-of-the-art expertise to suggest directions for future work. It is designed to raise awareness on the international factors influencing the strategy and performance of hospitality organizations, while analyzing and discussing the present and future challenges for hospitality firms going or being international. This book will provide a comprehensive overview and deeper understanding of trends and issues to researchers, practitioners, and students by showing how to master current and future challenges when entering and competing in the global hospitality industry.

This book explores food in India and its evolution from pre-historic times to contemporary food trends while highlighting the intersections between culture, rituals, environment and the economy with food, ingredients and eating practices. It looks at the history of food and food preferences in India by studying historical, medicinal and religious texts. The book analyses preferences and taboos from a social, anthropological, cultural, political and economic perspective, mapping how food practices influence and are influenced by religion, production and distribution, ecology and social class. It also examines consumption practices, problems with food production, agricultural distress, food and farming reforms, globalization of food, the adoption of sustainable practices and the future of farming, diets and eating. Engaging and comprehensive, this book will be an essential read for scholars and researchers of anthropology, social and cultural anthropology, sociology, cultural studies, political studies, development studies and food studies.

This book explores food in India and its evolution from pre-historic times to contemporary food trends while highlighting the intersections between culture, rituals, environment and the economy with food, ingredients and eating practices. It looks at the history of food and food preferences in India by studying historical, medicinal and religious texts. The book analyses preferences and taboos from a social, anthropological, cultural, political and economic perspective, mapping how food practices influence and are influenced by religion, production and distribution, ecology and social class. It also examines consumption practices, problems with food production, agricultural distress, food and farming reforms, globalization of food, the adoption of sustainable practices and the future of farming, diets and eating. Engaging and comprehensive, this book will be an essential read for scholars and researchers of anthropology, social and cultural anthropology, sociology, cultural studies, political studies, development studies and food studies.

This book describes ongoing developments in social media within the tourism and hospitality sector, highlighting impacts on both the demand and the supply side. It offers a combination of theory and practice, with discussion of real-life business experiences. The book is divided into three parts, the first of which provides an overview of recent trends in social media and user-generated content, clarifies concepts that are often used in an overlapping way and examines the "digitization of word of mouth" via online networks. The second part analyzes the impacts that social media can have on traveler behavior for each step in the travel process and also on suppliers, highlighting opportunities, threats and strategies. In the third part of the book, future potential trends deriving from the mobile marketing technologies are explored and possible methods for social monitoring by means of key performance indicators are examined. It is considered how engaging customers and prospects by means of social media might increase customer loyalty, foster electronic word-of-mouth communication, and consequently have important effects on corporate sales and revenues. The discussion encompasses methods to measure company performance on each of the social media in order to understand the optimal mix that will support and improve business strategies.

A comprehensive and wide-ranging introduction to operational hotel management, this textbook brings together business administration, management and entrepreneurship into a complete overview of the discipline. Essential reading for students of hospitality management, the book also benefits from online support materials including student tests, a glossary and PowerPoint slides.

Six thematic units per level organised around a Big Question Engaging videos that explore the Big Question and key themes in the unit Three readings per unit from a wide range of genres including informational texts, biographies, and poems, as well as classic and contemporary literature Key vocabulary taught explicitly before each reading Clear and step-by-step grammar presentations followed by thorough and focused practice Skills workshops and hands-on projects to provide students the opportunity to demonstrate their mastery of content and language skills All Student Editions come with access to the Pearson English Portal

Ethnic-themed restaurants are informal but powerful ambassadors for a country's culture and contributors to local and national economies. Communicating authenticity and quality are essential characteristics in the development of a competitive and effective marketing strategy for restaurants. This book analyses how authenticity and quality perceptions are both constructed and communicated within the ethnic dining sector. Drawing on qualitative research methods, the book explores examples from the Greek food industry to analyse restaurateurs' and consumer constructed meanings of authenticity, how it is transmitted and received. It follows by exploring the marketing implications of consumer constructs and effective promotional methods to aid restaurateurs to better engage with customers whilst also respecting their culinary culture. It also guides the reader through the use of NVivo for research purposes, and its utilisations to facilitate the inductive and interpretive analysis. This book offers a valuable resource for researchers across marketing, including consumer behaviour, food marketing, marketing research and communications. The data analysis tools explored are also transferable to a wide range of sectors outside of food and dining.

This book examines science fiction's theoretical and ontological backgrounds and how science fiction applies to the future of tourism. It recreates and invents the future of tourism in a creative and disruptive manner, reconceptualising tourism through alternative and quantum leap thinking that go beyond the normative or accepted view of tourism. The chapters, focusing on areas such as disruption, sustainability and technology, draw readers into the unknown future of tourism - a future that may be disruptive, dystopian or utopian. The book brings a new theoretical paradigm to the study of tourism in a post COVID-19 world and can be used to explore, frame and even form the future of tourism. It will capture the imagination and inspire readers to address tourism's challenges of tomorrow.

This book examines science fiction's theoretical and ontological backgrounds and how science fiction applies to the future of tourism. It recreates and invents the future of tourism in a creative and disruptive manner, reconceptualising tourism through alternative and quantum leap thinking that go beyond the normative or accepted view of tourism. The chapters, focusing on areas such as disruption, sustainability and technology, draw readers into the unknown future of tourism - a future that may be disruptive, dystopian or utopian. The book brings a new theoretical paradigm to the study of tourism in a post COVID-19 world and can be used to explore, frame and even form the future of tourism. It will capture the imagination and inspire readers to address tourism's challenges of tomorrow.

This volume analyses the positive effects that tourism generates on resident's quality of life, and how this influences tourists' quality of life as they enjoy an enriching experience in the destination they visit. It provides significant theoretical and empirical contributions, as well as, case studies related to quality of life in hospitality and tourism marketing and management. This volume is the result of the effort that many researchers from all over the world have done to spread some new light on this outstanding research line and add knowledge on the relationship between tourism and quality of life of both residents and tourists. This last is highlighted as a fundamental factor to take into account for the development of new tourism practices. This volume is a true reference for researchers, students and professionals working in tourism marketing and management.

Outlines risk assessments in which threats and vulnerabilities are calculated with probabilities to determine risk Presents how to establish a security plan, and, in this, how to determine the best deployment of various layers of control to mitigate risks Offers an overview of budgeting-determining, advocating for, and implementing the security program based on allotted funding Details how to document policies into a security manual, training manual, emergency procedures manual, and incident action plan Provides the ins and outs of staffing including scheduling, wages, deployment, and contract security Examines training best practices including physical security, emergency response and procedures, as well as specialized topics such as use of force and patrol procedures Explains prostitution and human trafficking, presenting sections with a focus on awareness and prevention

This timely book presents a unique collection of "new normal" trends, issues, and challenges of tourism and hospitality management and practices from the perspective of the COVID-19 pandemic. It features empirical contemporary research and case studies that incorporate a bottom-up approach from survival to revival of the travel and tourism industry around the world amidst the pandemic. The volume addresses a number of pandemic-related tourism issues. It looks at the impact of the pandemic on tourism-dependent economies and businesses as well as government responses in tourism-dependent cities and regions, including the US, India, Mexico, Australia, and Singapore. Topics include the links between mass tourism and airplane face mask shaming, with the obtained research used to suggest recommendations to ensure a sustainable post-crisis recovery for air-transport and tourism fields; new planning strategies for new tourism products and packages; using software to determine employability skills for jobs in tourism, hospitality, and events; and more. With a selection of revealing case studies, Domestic Tourism and Hospitality Management: Issues, Scope, and Challenges amid the COVID-19 Pandemic offers crucial and diverse insights for a better understanding of the most current issues, trends, and management strategies in tourism and hospitality from different parts of the world. It will be a helpful resource for researchers, academicians, policymakers, and other professionals around the world.

This book is an annual research report prepared by the cruise industry experts and scholars at home and abroad invited by Shanghai International Cruise Business Institute based on the current development situations of the international cruise industry, is an important part of the "X Book Series" of the Social Science Academic Press (China). This book consists of five parts, i.e., "General Report", "Special Articles for High-quality Tourism: Common Value and Government Management", "The Cruise Industry", "Policy Suggestions" and "Appendix", and it has richer and more perfect contents in comparison with the previous versions. Under the Book, the development environment of the cruise industry at home and abroad during 2017-2018 as well as the development situations, strategic paths and future trends is analyzed in the form of the General Report and the current development trend of the cruise industry in China is introduced based on the top ten hot topics. With the economic development trend from the high-speed growth to the high-quality development in China, the new topic "Special Articles for High-quality Tourism: Common Value and Government Management" is presented in the Book to discuss the quality development patterns and paths of the cruise tourism in China, the high-quality development mechanism of the cruise tourism as well as the cruise tourism market cultivation and standardization system, so as to better enhance the quality of the cruise market development in China. In Part 3 "The Cruise Industry" and Part 4 "Policy Suggestions" under the Book, the whole picture of the cruise economy in China in the new era is presented, problems during the industrial development are analyzed and corresponding policy suggestions are given.

The hospitality and tourism sector is an increasingly significant contributor to GDP worldwide, as well as a key source of employment in developing regions. Drawing on contemporary research, this Handbook provides a provocative review of the major human resource challenges facing the hospitality and tourism sector today. Leading international scholars examine how hospitality and tourism businesses succeed through a consistently high level of service, particularly through the attitudes and behaviours of front-line employees to positively impact upon guest satisfaction and improve intention to return. Against this background, chapters analyse the myriad of reasons the industry struggles to attract and retain quality employees, including long and unsocial hours, non-competitive pay and unsophisticated management practices. Offering a thorough review of these human resource challenges through employee focus groups, in-depth interviews and surveys, this Handbook offers evidence-informed recommendations for their resolution. These include; strategies and tactics associated with brand internalisation, talent management, engagement, high-performance practices, learning and leadership development. Practical and engaging, this Handbook will be of interest to students and scholars researching hospitality and tourism from a business management perspective. Senior hospitality leaders will also benefit from the ideas herein, gaining competitive advantage by creating and supporting highly engaged and effective employees. Contriibutors include: T. Baum, M.-H. Budworth, R.J. Burke, C. Cheung, J. Christensen-Hughes, A. Jenkins, C.E. Kapoor, D. Kara, L. Lee, J.M. Madera, S. Mann, S. Mooney, W.C. Murray, A. Ogle, W. Pallett, T.-W. Tang, Y.-Y. Tang, M. Uysal, M.C.-H. Wang, T.C. Wang

This book studies authenticity, which is a kind of truth to self, through the study of heritage tourism. When a heritage site is inauthentic, it leads to misinformation. Tourism scholars have been studying authenticity for about 50 years, and this book draws upon the theories and approaches of tourism studies to understand better misinformation, which has become a major topic of study since the US presidential elections in 2016. The book includes a discussion of common-sense and academic notions of authenticity, surveys a half century of scholarship on authenticity, and provides three case studies of heritage tourism sites: Lindsborg, KS (known as Little Sweden, USA), Colonial Williamsburg in Virginia, and the Gettysburg battlefield in Pennsylvania.

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 third edition has been revised and updated to include: 27 new and updated case studies, including destinations such as Sri Lanka, Barbados, the UAE, and crucially relevant topics such as the Australian bushfires and the threat of COVID-19 Brand-new pedagogical features such as in-chapter class activities, key term definitions, and highlighted critical points New content on cross-sector consortia marketing for meetings and events, social media influencer marketing, the role of technology, resource consumption and climate change, creativity and innovation in developing destination branding, experiential destination marketing and the influence of culture and sustainability on destination marketing Links to free access of the author's journal articles on destination marketing Updated 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.

For courses in world cookery. Examines world cuisines with context, visual aids, and time-tested recipes Explore the world of international cooking with Patricia Heyman's Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they've developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world. The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.

First textbook in the literature to treat sustainability as a powerful concept to create optimal workplace experiences FM is a growth area and this book pushes the boundaries to teach sustainability in a new way Most other textbooks dedicated to this topic focus on describing specific best practices or case studies, that is simply not enough to take the next step in truly integrating sustainability in the facility management industry. This book seeks to do that.

Hoteliers, restaurateurs, licensees and catering managers will, in the course of their work, enter into many legal relationships with other parties whilst at the same time being required to adhere to all of the statutory laws that apply to their business. A sound knowledge of the law is therefore important to the professional owner or manager, as are knowledge of business management and the fundamental skills of the profession.

In this remarkable study, Pamela Sambrook rescues from obscurity the contribution of a former member of Napoleon's Imperial Guard to the development of specialist hotels and catering in the formative years of the railway network in England and France. In doing so, she interrogates what lies behind some of Zenon Vantini's very real achievements, legacies and disasters. She asks how far he was driven by his familial background in Elba and his involvement in the political turmoil of early-nineteenth-century France, and to what extent his whole life was known to those around him. Vantini's extraordinary life encapsulates the change between two very different worlds - the old imperial past and the new age of entrepreneurial risk-taking. Never shaking off his old political loyalties, he believed resolutely that the mobility afforded by railway travel would change Europe fundamentally. In the long view he was a component part in the very early years of an industry which arguably changed England and Europe more than did even his hero, Napoleon. Scholars and casual readers of British and European social history will be fascinated by his story.

This is the first book to explore workforce slavery and liberation together within commercial hotel, restaurant and bar activities, the hospitality industry being particularly vulnerable to potential illegal action and reputational damage via involuntary involvement in human trafficking and sexual exploitation. Slavery is the most oppressive form of labour exploitation and is illegal in Western Europe and most of the industrialised world. On the other hand, 'neo-slavery' oppresses the powerless through low pay and employment practices that predominantly serve the interests of the employer. This book explores the most exploitative forms of slavery, 'neo-slavery' and human trafficking in the hotel industry, and offers insights into empowerment through liberative trade unions and worker co-operatives. The study's multifaceted cross-cultural approach includes in-depth chapters on Brazil and the Netherlands as well as a multitude of examples from the UK, exposing the topic as an international problem. Written by international specialists, this significant book will appeal widely to upper-level students and researchers in hospitality, and specifically, to all those interested in human resource management in the hospitality and hotel industry, as well as human rights issues and business ethics.