Management Science in Hospitality and Tourism is a timely and unique book focusing on management science applications. The first section of the book introduces the concept of management science application in hospitality and tourism and related issues to set the stage for subsequent sections. Section II focuses on management science applications with conceptual pieces, empirical applications, and best practices with examples coming from different parts of the world and settings. The last section ends with a chapter focusing on challenges and future research directions. This book goes beyond revenue management topics and presents a broad range of topics in management science applications as they relate to hospitality and tourism cases. Researchers and students in hospitality and tourism will find this book very useful since it contains chapters on data analytics, e-commerce and technology, revenue and yield management, optimization methods, resource allocation, goal programming, dynamic programming, Markov chain models, trends analysis and detection, measuring potential and attractiveness in tourism development, performance measures and use of indices in hospitality and tourism, and more. There is a heightened interest in these areas of business applications in today's data-driven business environment, and this book addresses that interest. This book is the only comprehensive text on management science applications in hospitality and tourism. It will help managers and hospitality and tourism students as future managers to develop an in-depth understanding of the importance of data analysis, interpretation, and generating information, and intelligence for decision making. It covers a broad range of applications representing different geographic regions of the world.

Understanding the global hotel business is not possible without paying specific attention to hotel chain management and dynamics. Chains are big business, approximately 80 percent of hotels currently being constructed around the world are chain affiliated and, in 2014, the five largest brands held over a one million rooms. The high economic importance of the hotel chains and their global presence justifies the academic research in the field however, despite this, there is no uniform coverage in the current body of literature. This Handbook aids in filling the gap by exploring and critically evaluates the debates, issues and controversies of all aspects of hotel chains from their nature, fundamentals of existence and operation, expansion, strategic and operational aspects of their activities and geographical presence. It brings together leading specialists from range of disciplinary backgrounds and regions to provide state-of-the-art theoretical reflection and empirical research on current issues and future debates. Each of the five inter-related section explores and evaluates issues that are of extreme importance to hotel chain management, focusing on theoretical issues, the expansion of hotel chains, strategic and operational issues, the view point of the individual affiliated hotel and finally the current and future debates in the theory and practice of hotel chain management arising from globalisation, demographic trends, sustainability, and new technology development. It provides an invaluable resource for all those with an interest in hotel management, hospitality, tourism and business encouraging dialogue across disciplinary boundaries and areas of study. This is essential reading for students, researchers and academics of Hospitality as well as those of Tourism, Marketing, Business and Events Management.

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.

The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980. The book examines the hotel as a business providing commercial hospitality. It focuses on markets, money and people, and uses examples from hotel operations throughout the world. This new edition is the outcome of a thorough revision of an established text. The new material includes a comprehensive profile of the hotel business in the 1990's and includes data, quotes and extracts from a wide range of authoritative industry sources.

This book represents a comprehensive, authoritative and up-to-date analysis of key sectors in the hospitality and tourism industries in China and India, and will address the market's growing need for information on Tourism in China and India. The text will be written in an accessible style drawing on the authors' wealth of theoretical, educational and industry experience. The text will contain inputs from academic colleagues and commercial contacts from the identified region. Case studies will give real life experiences of hospitality and tourism companies and organisations operating in this region and will include interactive exercises and discussion points.

The book gives practical instruction and guidance in the use of accounting for effective control and higher profit in hotel and catering operations. The author covers all aspects of the subject, setting arguments and examples in a real context.

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

'Understanding the Hospitality Consumer' presents a unique perspective on consumer behaviour in the hospitality sector. It seeks to focus on the role of consumption in hospitality and to investigate our understanding of its place in the contemporary industry. Taking the view that successful marketing demands focusing on the customer, this text concentrates on understanding and determining customer needs, relevant factors in consumer buying behaviour and the effectiveness of today's marketing techniques. Using industry based case studies and examples 'Understanding the Hospitality Consumer' : * Introduces and explores the role of consumer behaviour theory in the context of hospitality management * Discusses the principles and research of consumer behaviour and illustrates how they are used in the hospitality industry today * Examines the value of consumer behaviour research as applied to the contemporary hospitality industry * Explores the challenges to traditional approaches to consumption posed by the postmodern hospitality consumer The book's targeted focus and practical application ensures that it is well suited for both students and practising managers in the hospitality field.

Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts. This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth. This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.

Human Resource Management for the Hospitality and Tourism Industries takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry. It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as: * recruitment and selection: the effects of ICT, skills required specific for the industry and the nature of advertising * legislation and equal opportunities: illegal discrimination and managing diversity * staff health and welfare: violence in the workplace, working time directives, smoking and alcohol and drug misuse * remuneration strategies in the industry: the 'cafeteria award' approach, minimum wage and tipping Human Resource Management for the Hospitality and Tourism Industries is illustrated throughout with both examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning. It incorporates a user friendly layout and includes pedagogic features such as: chapter outlines and objectives, HRM in practice - boxed examples, reflective review questions, web links' discussion questions and further reading. Accompanying the text is a companion website which includes extra case studies to aid teaching and learning.

An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop

The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, "How Baking Works, Third Edition" includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goodsPractical exercises and experiments that vividly illustrate how different ingredients functionPhotographs and illustrations that show the science of baking at workEnd-of-chapter discussion and review questions that reinforce key concepts and test learning

For both practicing and future bakers and pastry chefs, "How Baking Works, Third Edition" offers an unrivaled hands-on learning experience.

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as: * the food tourism product * food tourism and consumer behaviour * cookery schools - educational vacations * food as an attraction in destination marketing Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

Designed for all students of hospitality and tourism management, the second edition of this best selling text gives a modern approach to front office operations and management using realistic scenarios set in the hotel environment Key features of this essential text: * user-friendly style of writing and accessible page layout enables students to use it as a reference book as well as a textbook * updated in the light of recent developments such as global distribution systems and the internet * greater focus on increasing yield and expansion of vital management aspects such as staffing and equipment * additional extended, practical exercise material. Front Office reflects the importance of different features of the receptionist's work and is divided into four main sections: * Procedural aspects * Dealing with people * Increasing yield * Management aspects Front Office is ideal for GNVQ/ BTEC students, those taking the professional exams of the HCIMA, and for undergraduates and postgraduates studying hospitality and tourism management and all relevant executive courses.

International Hospitality Management: concepts and cases brings together the latest developments in global hospitality operations with contemporary management principles. It develops a critical view of the management practices and the traditional theories, analysing how appropriate they are to the hospitality and tourism industries in a multicultural context. International Hospitality Management is designed to instil a greater awareness of the cultural factors influencing the strategies and performances of hospitality organization. This approach focuses on a critical analysis of the relevance and application of general management theory and practice to the hospitality industry. Consisting of eleven chapters to meet with the average semester duration, each deals with a major topic of international management, with thoroughly developed with consistent learning features throughout, including: Specified learning outcomes for each chapter International case studies including major world events and issues such as the riots in Paris, fast food lawsuits, tipping, corporate social responsibility as well as studies of international corporations such as Marriott, Hilton, Intercontinental, McDonalds, Starbucks, Disney and many more Study questions and discussion questions to consolidate learning and understanding Links to relevant websites and consolidated list of further reading at the back of the book Online resources available for lecturers and students including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion. Visit the site at http://cw.routledge.com/textbooks/9780750666756/

The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by the International Flight Catering Association, Flight Catering is an authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and industry it provides a user friendly guide, taking the reader through every aspect from marketing and on board service, to cost control and logistics.

* The first book to connect place branding and travel writing, building on the increased emphasis on storytelling in tourism marketing. * Adopts a reflective approach, encouraging the reader to apply and experiment with different ideas and techniques. * Makes a significant contribution to mapping and defining the subject, drawing together a range of methodological approaches

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.

The receipt of knowledge is a key ingredient by which the tourism sector can adjust and adapt to its dynamic environment. However although its importance has long been recognised the fragmentation within the sector, largely as a result of it being comprised of small and medium sized businesses, makes understanding knowledge management challenging. This book applies knowledge management and social network theories to the business of tourism to shed light on successful operations of tourism knowledge networks. It contributes specifically to understanding a network perspective of the tourism sector, the information needs of tourism businesses, social network dynamics of tourism business operation, knowledge flows within the tourism sector and the transformation of the tourism sector through knowledge networks. Social Network Analysis is applied to fully explore the growth and maintenance of tourism knowledge networks and the relationships between tourism sector stakeholders in relation to their knowledge requirements. Knowledge Networks and Tourism will be valuable reading for all those interested in successful operations of tourism knowledge networks.

Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through the differing and various types of events from sporting to arts to business events.
Since the first edition, there have been many important developments in this field and this second edition has been completely revised and updated in the following ways:

• extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, risk management, volunteer motivation, talent management, equal opportunities and managing diversity. All explored specifically within the Events Industry
• extended volunteer chapter, including new material on ethics, volunteer motivation and satisfaction.
• a new chapter on Internal Communications, looks at how an effective internal communication plan can be achieved which is a critical part of HR strategy in the unique event environment.
• updated and new international case studies throughout to explore key issues and show real life applications of HRM in the Events Industry.
• supported with new lecturer and students online resources including: power point slides, suggested answers to review questions, web & video links to additional resources and a student test bank.

Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.

The hospitality and tourism sector is a large and rapidly expanding industry worldwide, and can rightfully be described as a vehicle of globalisation. Hotels are among the cornerstones of the industry often drawing workers from the most vulnerable segments of multicultural labour markets, accommodating and entertaining tourists and business travelers from around the world. This book explores the organisation of work, worker identities and worker strategies in hotel workplaces, as they are located in heterogeneous labour markets being changed by processes of globalisation. It uses an explicitly geographical approach to understand how different groups of workers experience and respond to challenges in the hospitality industry, and is based on recent theoretical debates and empirical research on hotel workplaces in cities as different as Oslo, Goa, London, Las Vegas and Toronto. A multi-scalar analysis is taken where concrete worker bodies and their physical, emotional and embodied labour are seen in relation to, among other aspects: the regulation of national and regional labour markets, city governments with global city ambitions, and global corporate actors and labour migration patterns. The book sheds light on the hotel workplace as a hierarchical and fragmented social space as well as addressing questions on worker mobility, the fragmentation of work, scales of organisation and how workers can help shape the regulation of their industry. This timely volume brings together contributions from international academics and is valuable reading for all those interested in hospitality, tourism, human geography and globalisation.

The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.

A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean "Puff Daddy" Combs, and Jerry Seinfeld to more than 20 of the world's most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years. His new book, The Billionaire's Chef: Cooking for the Rich and Famished takes you on a journey around the globe and into the private world of working for, living, and travelling with the world's billionaires. You'll find stories and tips on event planning and social etiquette, but that's not all. You'll get career advice from someone who has been to the top of the game, made mistakes, and groveled his way back into the game. The book goes beyond polite smile-inspiring stories and gets into the real-life challenges lived by Chef Neal and his peers, detailing disappointments and unexpected triumphs, battles of ego, the money, the sex (or sometimes lack of it) coupled with the loneliness-all a part of the job. Written with passion, love, and respect for craft and artistry, this book focuses on what is unique about the operation of kitchen on a superyacht or plane, even an impromptu or cleverly improvised kitchen on a beach. Chef Neal offers an honest, yet surreal view of what it is like to have worked as a top private chef during the "Golden Age" (1998-2008) of superyacht building / cruising and grand estate renovation / building. Whether you read it for escapism, as a practical career reference, or to help you throw better events doesn't really matter-just enjoy the trip.

This book presents techniques that reflect the vast and varied experience of the authors. They have produced an array of highly effective guest satisfaction techniques from which even the most veteran hoteliers can learn and benefit. With this practical, easy-to-use book, there is no need to sift through pages of narratives in order to identify actionable tactics and strategies that can be applied at the property-level. The book presents one unique and actionable customer satisfaction technique on each page-a useful feature for busy managers.

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in developing and developed countries. Key issues addressed include: policy, regulation and governance of street food and vendors; production and trade patterns ranging from informal subsistence to modern forms of enterprise; the key role played by female vendors; historical roots and cultural meanings of selling and eating food in the street; food safety and nutrition issues. Many chapters provide case studies from specific cities in different regions of the world. These include North America (Atlanta, Philadelphia, Portland, Toronto, Vancouver), Central and South America (Bogota, Buenos Aires, La Paz, Lima, Mexico City, Montevideo, Santiago, Salvador da Bahia), Asia (Bangkok, Dhaka, Penang), Africa (Accra, Abidjan, Bamako, Freetown, Mozambique) and Europe (Amsterdam).

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.