Strategic Winery Tourism and Management: Building Competitive Winery Tourism and Winery Management Strategy presents cutting-edge knowledge and research related to strategic winery tourism and winery management. It highlights the major theories on strategic winery tourism and winery management and encompasses a variety of topics ranging from strategic winery tourism development to winery tasting room management. With chapters written by academic researchers and winery industry professionals, the purpose of the book is to explore the theoretical foundations of winery tourism and winery management. Importantly, the book taps into the following topics: Examining the impact of winery tourism on local, regional, and national economies Understanding product development and marketing for wineries as tourism entities Examining the role of special events to promote wineries, such as wine festivals and wine education programs Understanding key managerial issues on winery tasting room management Exploring winery revenue management Understanding the key theories of winery service quality management Understanding winery brand management Understanding the key concepts of financial management on winery management There have been a few books dealing with winery tourism and management in spite of the significance of the topic. The editor of the book merges winery tourism with winery management. Importantly, some topics such as winery revenue management and winery tasting room management included in the book are critical in managing a winery. This is a must-have book for students majoring in culinary and hospitality and tourism management as well as for winery industry professionals such as winery general managers and owners. The Gourmand Awards jury has announced that Strategic Winery Tourism and Management is the national book winner in its category: Best Wine Book Professionals. "This academic book structures clearly the concepts and practice of wine tourism, studying all aspects in a very broad overview. It is useful for planning and action," says Edouard Cointreau, President of the Jury, Gourmand World Cookbook Awards. The book will now compete in its category against winners from other countries for the Best in the World. The results will be announced on May 27 & 28, 2017 at the annual Gourmand Awards Ceremony.

This book brings together multi-disciplinary research and practical evidence about the role and exploitation of big data in driving and supporting innovation in tourism. It also provides a consolidated framework and roadmap summarising the major issues that both researchers and practitioners have to address for effective big data innovation. The book proposes a process-based model to identify and implement big data innovation strategies in tourism. This process framework consists of four major parts: 1) inputs required for big data innovation; 2) processes required to implement big data innovation; 3) outcomes of big data innovation; and 4) contextual factors influencing big data exploitation and advances in big data exploitation for business innovation.

Booming Mainland Chinese outbound travel is one of the most exciting phenomena in the world tourism industry's recent history. From 2000 to 2010, Chinese outbound travel increased at a compounded annual rate of 18.5 percent, and it is forecasted that by 2020 China will generate approximately 100 million outbound trips a year, making China the fourth largest source of outbound travel in the world. The new Chinese tourists are more confident, technologically savvy, value conscious, and ready to explore unfamiliar territory. For tourism marketers and researchers who are getting ready to or just celebrated their initial "west-meets-east" moments, the new Chinese tourists are showing up at their doors and presenting new challenges for marketing and service. In this book, leading authors from around the world share their most cutting-edge findings and thoughts on the Chinese outbound travel market. The book reflects on the paths of the Chinese outbound travel development, reports new trends and issues, and provides new insights and recommendations. For practitioners around the world (e.g., destination policymakers and marketers, travel and tourism service providers, owners, and managers), this book provides hands-on guidance on understanding tourists from Mainland China. For tourism scholars, educators, and students, this book provides basic yet essential knowledge on the Chinese outbound travel market and tourist behavior and points out important future directions. Most tourism programs today have an international component in their curriculum, usually including a global tourism class. This book serves as an excellent supplemental reading for students in these classes.

This book will be a major resource for all academic researchers and practitioners interested in issues dealing with the development of tourism, its potential and challenges, and policy and regulatory issues in the Central Asian countries of Kazakhstan, Uzbekistan, Turkmenistan, Kyrgyzstan, and Tajikistan. These countries are gaining more attention as emerging destinations. There is limited research that focuses on these countries with respect to their potential and characteristics as tourism destinations. This book aims to be an invaluable source for both practitioners and academicians who are in international marketing and tourism. The central Asia region (also termed the Silk Road region) as an emerging destination is ripe for future tourism development. The region is rich with historical, cultural, and natural beauty that could provide significant utility to many potential visitors. This book brings together key writings on this topic in a single resource.

"Advances in Hospitality and Leisure," a peer-reviewed series, delivers refreshing insights from a host of scientific studies in the domains of hospitality, leisure, and tourism. It provides a platform to galvanize thoughts on contemporary issues and emerging trends essential to theory advancement, as well as professional practices from a global perspective. The main focus of this series is to transcend the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected. The series is keen to address the needs of the populace having interests in disseminating ideas, concepts and theories derived from scholarly investigations. Potential readers may retrieve useful texts to outline new research agendas, suggest viable topics for a dissertation work, and augment the knowledge of the subjects of interest.

Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show, we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty. Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasingly number of countries that rely on self-regulation. Managing Food Safety and Hygiene will prove invaluable for academic researchers and students in risk regulation studies, business studies, food studies, organizational studies, social psychology, socio-legal studies, sociology, management, public administration and political science. In addition, the book will also appeal to practitioners specifically to senior policy makers, regulators and business risk managers charged with managing risk in diverse organizational settings, and across different functional jurisdictions. Contents: Preface Introduction: Setting the Scene 1. Risk Regulation and Business Part I: The Food Retail and Hospitality Industry and Risk 2. The Food Retail and Hospitality Industry in the UK: A Research Approach 3. The Food Industry and Risk: Official Data and Workplace Understandings Part II: Risk Regulation 4. State Governance of Food Safety and Food Hygiene: The Regulatory Regime and the Views of those in the Food Sector 5. Risk Regulation Beyond the State: Research Responses about Non-State Regulatory Influences 6. Business Risk Regulation: Inside the Business Organization Part III: Conclusions and Policy Implications 7. Conclusions and Policy Implications Appendix 1: Profile of Phase 2 Respondents Appendix 2: Phase 2 Questionnaires Appendix 3: Phase 3 Interview Schedule

Storytelling-Case Archetype Decoding and Assignment Manual (SCADAM) reviews cultural and tourism/hospitality applications of Carl Jung's work on archetypes in shaping behavior and unconscious/conscious thought. SCADAM includes a testing manual on how to use Donald T. Campbell's "degrees of freedom" (DOF) test for story-archetype assignments of what consumers and brands tell about consumption experiences of product/service brands, places, and drama/life enactments. SCADAM includes assignment testing and example scoring for each of 12 archetypes: 1. Caregiver (CA); 2. Creator (CR); 3. Everyman/woman (EV); 4. Explorer (EX); 5. Hero (HE); 6. Innocent (IN); 7. Jester (JE); 8. Lover (LO); 9. Magician (MA); 10. Ruler (RU); 11. Sage (SA); 12. Shadow (SH). SCADAM increases accuracy of researchers' interpretations of consumers' (emic) interpretations of dramas in consumption experiences; SCADAM provides for comparing DOF testing in scoring alternative archetypes. Thus, this manual provides tools for confirming relevancy and falsifying incorrect archetype assignments of stories consumers and brands tell. SCADAM builds on prior studies in the literature by the authors and colleagues.

Cybercafes, which are places where Internet access is provided for free, provide the opportunity for people without access to the Internet, or who are traveling, to access Web mail and instant messages, read newspapers, and explore other resources of the Internet. Due to the important role Internet cafes play in facilitating access to information, there is a need for their systems to have well-installed software in order to ensure smooth service delivery. Security and Software for Cybercafes provides relevant theoretical frameworks and current empirical research findings on the security measures and software necessary for cybercafes, offering information technology professionals, scholars, researchers, and educators detailed knowledge and understanding of this innovative and leading-edge issue, both in industrialized and developing countries.

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 book explores the emergent relationship between food and family in contemporary China through an empirical case study of Guangzhou, a typical city, to understand the texture of everyday life in the new consumerist society. The primary focus of this book is on the family dynamics of middle-income households in Guangzhou, where everyday food practices, including growing food, shopping, storing, cooking, feeding, and eating, play a pivotal role. The book aims to conduct a comprehensive and integrated analysis of themes such as material and emotional domestic cultures, family relationships, and social connections between the domestic and the public, based on a discussion of family food practices. These topics will not only offer academic readers a full understanding of the most innovative recent critical engagements with urban Chinese families but also provide more general readers with a broader view of food consumption patterns within the scope of domestic and family issues. This book will be of interest to sociologists, anthropologists, and human geographers as well as post graduate students who are interested in food studies and Chinese studies.

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.

The first inns in Britain were built by the Romans, for the accommodation of road builders and government officials. Their history since then ranges from pilgrim hostels built by monasteries to coaching inns and palatial railway hotels. Throughout this book runs a rich vein of social history detailing the food, drink, furnishings and costs of British hotels. Travellers' tales, both British and foreign, from the sixteenth century onwards, are quoted at length, so that the book comes alive with first-hand impressions. We learn how some of the Regency Hotels of London came into being, such as Grillion's, where Louis XVIII stayed in 1814, and there are accounts of the early railway hotels, and the great provincial hotels of Britain's coast and countryside. Mary Cathcart Borer's study still provides a detailed historical perspective of her subject almost fifty years on from its first publication, while at the same time offering a glimpse of contemporary attitudes to the rapidly expanding British hotel trade in the 1970s.

Hospitality managers are at a critical inflection point. Digital technology advancements are ramping up guest expectations and introducing nontraditional competitors that are beginning to disrupt the whole industry. The hospitality managers whose organizations are to thrive need to get their organizations into a position where they can effectively leverage digital technologies to simultaneously deliver breakthroughs in efficiency, agility, and guest experience. Hospitality Management and Digital Transformation is a much-needed guidebook to digital disruption and transformation for current and prospective hospitality and leisure managers. The book: * Explains digital technology advancements, how they cause disruption, and the implications of this disruption for hospitality and leisure organizations. * Explains the digital business and digital transformation imperative for hospitality and leisure organizations. * Discusses the different digital capabilities required to effectively compete as a digital business. * Discusses the new and/or enhanced roles hospitality and leisure managers need to play in effecting the different digital capabilities, as well as the competencies required to play these roles. * Discusses how hospitality and leisure managers can keep up with digital technology advancements. * Unpacks more than 36 key digital technology advancements, discussing what they are, how they work, and how they can be implemented across the hospitality and leisure industry. This book will be useful for advanced undergraduate and postgraduate students studying strategic management, IT, information systems, or digital business-related courses as part of degrees in hospitality and leisure management; as well as practitioners studying for professional qualifications.

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.

This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice. The specific field considered in this book is also placed against the backdrop of the larger question of how universities and other institutions of higher learning are evolving and addressing the new relationships between research, scholarship and teaching.

"Advances in Hospitality and Leisure" ("AHL"), a peer-reviewed series, seeks to deliver refreshing insights from a host of scientific investigations pertaining to hospitality, leisure, and tourism while rendering an academic forum to stimulate discussion on current literature, contemporary issues and emerging trends essential to theory advancement as well as professional practices from a global perspective. The main focus of this journal is to divulge the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected. AHL strives to address the needs of the populace willing to disseminate seminal ideas, concepts, and theories derived from scholarly inquiries. Potential readers may retrieve useful texts helping outline new research agendas, suggest viable topics for a dissertation work, and augment the knowledge of the new subjects of learning.

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.

Delivering the tools to improve strategic decision-making in hospitality firms... The Handbook of Applied Hospitality Strategy is a comprehensive resource for advanced students and serious practitioners focused on hospitality strategic management. The Handbook includes original thought on key topics, critical articles from the pages of the Cornell Hospitality Quarterly, and integrative commentary. Particular emphasis is placed on the strategies and decisions that determine the long-run performance of a corporation within a competitive hospitality industry context. The Handbook is divided into eleven parts that follow the key activities of the strategic management process. The lead chapter for most parts of the book is a featured work that is original and offers cutting-edge discussion on an important facet of hospitality strategy. Each of the eleven parts of the book concludes with a commentary chapter that reflects on all of the works included in that section. Throughout the chapters, the authors have offered new ideas, models and frameworks, managerial implications of research findings, and suggestions for future practice. The emphasis is on strategy formulation, implementation, and evaluation. Key issues such as pricing, service delivery, experiential branding, franchising, acquisitions and mergers, human resource management, change management, and culture creation are featured. As the role of strategic decision-making grows in importance in hospitality firms, the Handbook of Applied Hospitality Strategy delivers a comprehensive volume on core ideas and practices with useful managerial implications from senior industry practitioners and top hospitality scholars, making this an invaluable resource for tourism and hospitality programs as well as industry professionals.

Originally published in 1984, The World of Waiters provides a close look at the area of everyday working life, focusing on the profession of waiters. The book addresses the complex world of waiters, look at the insecurities, hierarchies and 'the politics of serving' that come into play in the everyday working life of a waiter. The book addresses the issues facing waiters in everyday life, including the placing and spacing of customers, the process of ordering and tipping, and customer complaints - all of these are looked at through the lens of the rules adhered to by waiters. The book is created from data compiled by the from 5 English hotels at varying grades. This book provides an interesting case study of the restaurant industry, and will be of interest to any academics working in the field of sociology, in particular the field of the sociology of work and anthropology.

Cross-Cultural Aspects of Tourism and Hospitality is the first textbook to offer students, lecturers, researchers and practitioners a comprehensive guide to the influence of culture on service providers as well as on customers, affecting both the supply and the demand sides of the industry - organisational behaviour, and human resource management, and marketing and consumer behaviour. Given the need for delivering superior customer value, understanding different cultures from both demand and supply sides of tourism and hospitality and the impact of culture on these international industries is an essential part of all students' and practitioners' learning and development. This book takes a research-based approach critically reviewing seminal cultural theories and evaluating how these influence employee and customer behaviour in service encounters, marketing, and management processes and activities. Individual chapters cover a diverse range of cultural aspects including intercultural competence and intercultural sensitivity, uncertainty and risk avoidance, context in communication, power distance, indulgence and restraint, time orientation, gender, assertiveness, individualism and collectivism, performance orientation, and humane orientation. This book integrates international case studies throughout to show the application of theory, includes self-test questions, activities, further reading, and a set of PowerPoint slides to accompany each chapter. This will be essential reading for all students, lecturers, researchers and practitioners and future managers in the fields of Tourism and Hospitality.

This volume focuses on hospitality as a theoretically and historically crucial phenomenon in Shakespeare's work with ramifications for contemporary thought and practice. Drawing a multifaceted picture of Shakespeare's scenes of hospitality-with their numerous scenes of greeting, feeding, entertaining, and sheltering-the collection demonstrates how hospitality provides a compelling frame for the core ethical, political, theological, and ecological questions of Shakespeare's time and our own. By reading Shakespeare's plays in conjunction with contemporary theory as well as early modern texts and objects-including almanacs, recipe books, husbandry manuals, and religious tracts - this book reimagines Shakespeare's playworld as one charged with the risks of hosting (rape and seduction, war and betrayal, enchantment and disenchantment) and the limits of generosity (how much can or should one give the guest, with what attitude or comportment, and under what circumstances?). This substantial volume maps the terrain of Shakespearean hospitality in its rich complexity, demonstrating the importance of historical, rhetorical, and phenomenological approaches to this diverse subject.

This volume examines hospitality in American immigrant literature and culture, situating this ancient virtue at the crossroads of space and border theory, and exploring the relationship among the intersecting themes of migration, citizenship, identity formation, and spatiality. Assessing the conditions, duration, and shifting roles of hosts and guests in the United States, the book concentrates on the ways the US administers protocols of belonging and non-belonging, and distinguishes between those who can feel at home from those who will always be outside the body politic, even if they were the original "hosts." The volume opens with a genealogy of hospitality through a focus on its sites, from its origins in the Bible, to its national and post-national renditions in contemporary American literature and culture. The authors explore recent representations of immigrant spatiality, from the space of the body in Spielberg's The Terminal and Frears's Dirty Pretty Things, to the different ways in which immigrants are incorporated into the United States in Alex Rivera's Sleep Dealer, Karen T. Yamashita's I Hotel, Junot Diaz's "Invierno," and Ernesto Quinonez's Chango's Fire, concluding with the spectrality of the immigrant body in George Saunders' "The Semplica Girl Diaries." Timely and imperative in light of the legacies of colonialism, and the realities of modern-day globalization, this book will be of value to specialists in post-colonialism; American Studies; immigration, diaspora, and border studies; and critical race and gender studies for its innovative approaches to media and literary texts.

An organization's workforce is arguably the greatest asset of any organization, and tourism and hospitality is an extremely labor-intensive industry. This volume takes an in-depth look at workforce issues in the tourism and hospitality industry, focusing on labor skills, ethics, rights, and more. It examines manpower planning beyond forecasting estimates to include investigative techniques in a way that offers insight for economic planning in both tourism and tourism education. The authors use economic, sociological, and psychological analysis and take a pragmatic stance on the challenges of the workforce. The authors look at the specifics of the labor market of the tourism and hospitality industry, discussing the current status of the industry's organizations and how they are suffering labor shortages (qualitative or quantitative) and constant turnover-resulting in significant costs to organizations. Topics such as low wages and overdependence on tipping, workforce diversity, technological change resistance, and seasonality issues, and more are examined. The volume also provides a section on labor rights in the tourism and hospitality industry, which looks at labor trafficking and issues in social justice and human rights. Key features: * Provides an in-depth understanding of tourism employment * Presents a critical analysis of labor supply and demand in the tourism and hospitality industries * Considers the need for specific labor skills and training * Examines the reasons for labor shortages and turnover in the tourism and hospitality industry * Discusses labor ethics and social responsibility in hospitality/tourism organizations

For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

Succulent shrimp, juicy steak, vegetables bursting with fresh flavour-the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetisers, mains, sides, desserts and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking. From stir-frying noodles and sauteing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavourful, an essential aspect of delectable food. The final two chapters, "Luxurious Cakes, Pies and Puddings" and "Velvety Cookies, Pastries and Breads," focus on sweets that wouldn't be enjoyable (or even edible) if they weren't fluffy, molten or gooey.