Writing a dissertation can be a daunting topic - Researching Tourism, Leisure and Hospitality for Dissertations and Theses 2nd edn is a unique text that takes away the stress, worry and confusion by providing a step-by-step, user friendly guide to all you need to know to successfully research and compile your dissertation or thesis. Now in its second edition, this bestselling text has been fully revised and updated, and now includes two new chapters looking at conducting mixed methods research, as well as analysing mixed methods research. * Clearly links research processes with the presentation of these in the writing of dissertations and theses. * Draws on the work of undergraduate, postgraduate and PhD students the author has supervised, over 30 years to provide examples of dissertation/theses material. * Uses case studies/examples based on the author's own peer reviewed research. * Written in an accessible style. * Presents tried and tested student activities. It provides a discussion of research approaches, looking at key differences and similarities. A critical evaluation of these different approaches is provided and, importantly, a discussion on selecting the appropriate approach(es) for your dissertation. It takes the reader from the initial idea and topics, through the literature review, methodology, presenting and analysing results and successfully making conclusions. Unlike other texts available, this book includes case studies based on the author's own research, as well as students' work, to demonstrate different research approaches and techniques, providing an opportunity for criticism and a discussion on 'learning from mistakes.' A must-have text for all students on how best to conduct research, compile your findings and to present them in the resulting dissertation.

THE WILEY EVENT MANAGEMENT SERIES

How to evaluate and select the best destination management company

The most comprehensive guide to destination management

From tours to transportation, from entertainment to local rules of etiquette, the destination management company (DMC) is the premier resource that utilizes the right venue, location, speaker, and vendor to ensure a highly professional and successful program. Choosing the right DMC can make-or break-an event. Written by an experienced destination manager and endorsed by the leading association of destination managers, The Guide to Successful Destination Management provides a one-stop resource for hotel and resort destination managers and meeting/event planners who want to find the best DMC for their customers.

Throughout the pages of this book, event professionals learn how to identify, select, work with, and evaluate the DMCs that will most benefit their guests and their organization. From planning a simple meeting for a board of directors to a major citywide event, The Guide to Successful Destination Management clearly covers all the critical resources and outlines the necessary steps to ensure successful decisions every time.

The Guide to Successful Destination Management features:

• Association of Destination Management Executives' (ADME) Accepted Practices and Guidelines
• Advice and guidance on everything from food and beverage to risk management and ethics
• Sample forms, letters, and contracts
• Real-world case studies
• A practical ethics quiz

The Wiley Event Management Series-Series Editor, Dr. Joe Goldblatt, CSEP
The Wiley Event Management Series providesprofessionals with the essential knowledge and cutting-edge tools they need to excel in one of the most exciting and rapidly growing sectors of the hospitality and tourism industry. Written by recognized experts in the field, the volumes in the series cover the research, design, planning, coordination, and evaluation methods as well as specialized areas of event management.

Opportunity: Fills a gap for a chef led approach to sustainability to be used on core 'sustainable restaurants modules'. Other books take a recipe based sustainable approach to sustainability or looks at the hospitality as an industry.Systematic approach: uniquely takes the reader through the whole supply chain and life cycle of a restaurant from sourcing to after consumption by customers (waste). Coverage: Looks at whole life cycle of restaurant, as well as discussion of certificates, kitchen design and how spaces can contribute to more sustainable food systems.

This cutting edge and comprehensive book--with contributions from the star faculty of Cornell University's School of Hotel Administration--offers the latest thinking on the best practices and strategies for hospitality management. A must for students and professionals seeking to enter or expand their reach in the hospitality industry, The Cornell School of Hotel Administration on Hospitality delivers the authoritative advice you need to:

Develop and manage a multinational career and become a leader in the hospitality industry

Maximize profits from franchise agreements, management contracts, and leases

Understand and predict customer choices, and motivate your staff to provide outstanding service

Manage hospitality businesses and the real estate underlying the businesses

Control costs, coordinate branding strategy, and manage operations across multiple locations

Tourism is an astonishingly complex phenomenon that is becoming an ever-greater part of life in today's global world. This clear and engaging text introduces students to this vast and diverse subject through the lens of geography, the only field with the breadth to consider all of the aspects, activities, and perspectives that constitute tourism.

Contents:
Introduction: What is this book about?, Who should read it?, What are the hospitality and tourism industries?, What sources are used?, What does the book contain? 1. Whither employment relations and hospitality? 1.1 Learning objectives 1.2 Historical development of employment relations 1.3 What are employment relations in the hospitality industry? 1.4 Frames of reference 1.5 The rules of employment and power relations 1.6 The employment relationship in a wider context 1.8 Discussion and review topics 2. Employment and work 2.1 Learning objectives 2.2 The importance and structure of employment 2.3 Structure and patterns of working time 2.4 Flexible labour utilisation 2.5 The meaning of work 2.6 Customer service work 2.7 Discussion and review topics 3. The role of management in employment relations 3.1 Learning objectives 3.2 Understanding management style in the hospitality industry 3.3 HRM: an appropriate benchmark for the hospitality industry? 3.4 HRM and service work 3.5 Management organisation for employment relations 3.6 Managers' views about employment relations 3.7 Discussion and review topics 4. Resourcing, development and fair treatment 4.1 Learning objectives 4.2 Recruitment and selection 4.3 Training and development 4.4 Fair treatment at work 4.5 Health and safety 4.6 Discussion and review topics 5. Pay, reward and performance 5.1 Learning objectives 5.2 Pay and reward systems 5.3 Pay regulation and determination 5.4 The components of remuneration 5.5 Performance appraisal 5.6 Discussion and review topics 6. Representation, participation and involvement 6.1 Learning objectives 6.2 Collective dialogue 6.3 Trade unions 6.4 Why is unionisation so low? 6.5 A continuum of workforce participation 6.6 Indirect participation 6.7 Direct participation 6.8 Discussion and review topics 7. Employment law and dispute resolution 7.1 Learning objectives 7.2 Employment law 7.3 Dispute resolution 7.4 Grievance and disciplinary procedures 7.5 Collective disputes and procedures 7.6 Discussion and review topics 8. What do the workers think? 8.1 Learning objectives 8.2 Towards a more balanced understanding 8.3 Employee and job characteristics 8.4 What are employees' views about their job? 8.5 What is it like to work here? 8.6 Representation at work 8.7 Responding to an open question 8.8 Themes from the employee survey 8.9 Discussion and review topics 9. Conclusions and future issues 9.1 Comparative international themes 9.2 The state of employment relations in Britain 9.3 Customers and gender 9.4 Continuity and change Appendix 1: Background characteristics of the WERS98 sample, Methodology, Management questionnaire, Employee questionnaire Appendix 2: Employment relations practices and outcomes

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.
* Fully endorsed by the International Flight Catering Association.
* Academic and practitioner contributor team provide a practical and user friendly guide to every aspect of this vital part of the airline industry.
* Unique and authoritative guide to the principles and practice of in-flight catering.

Organization Behaviour for Leisure Services discusses and questions a number of key elements, including: * The individual and the organization * Groups in the organization * Organizational structures and behaviour * Management within the organization * Commercial hospitality, leisure and tourism in a service context Taking the view that leisure services involve an array of industry sectors - they are related, for instance, to work-time spent eating, drinking and staying away from home, as well as the more obvious recreational pursuits - the text uses examples and case studies from a wide range of international businesses such as hotels, restaurants, museums, shopping malls and sports stadia. Specific examples used are from Marriotts, McDonald's, Trafford Centre and many more. With a user-friendly structure and style, the text is an ideal introduction to the fundamental issues invovled - perfect for students and managers alike. * Provides conceptual basis for the study of organizational behaviour in the hospitality, leisure and tourism industry. * Includes special focus on the leisure industry, with material on 'emotional labour', 'empowerment' and 'managing diversity'. * Contains a wide range of international case examples. Using a wide variety of international examples, this book provides the reader with the conceptual tools necessary for analyzing organizational behaviour in the context of hospitality and leisure and tourism provision so that they can take appropriate management action.

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pates, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides. As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.

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

Hospitality Marketing is an introductory textbook which shows readers how to apply the principles of marketing within the hospitality industry.

The fourth edition contains examples and case studies exemplifying how ideas and concepts discussed within its chapters can be successfully applied to a real-life work situation, with an emphasis throughout on topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the Internet has had on both marketing and hospitality, using a variety of tools including a wide range of Internet learning activities. This fourth edition has been updated to include:

New content on social media marketing, user-generated content, group-buying behaviour, franchising, internationalization, non-predictable factors affecting sales and marketing such as COVID-19, the role of marketing in creating a competitive advantage and the role of events and experiences in marketing

New extensive exploration of the role of technology in marketing including the use of artificial intelligence, service robots and the metaverse to develop and deliver service and/or to measure customer experience

Updated online resources including a PowerPoint deck, a test bank of questions and added links to YouTube and Instagram content

New/updated international case studies including many more from Asian and African destinations

This book is written specifically for students taking marketing modules within hospitality courses and is a valuable resource to promote learning.

Table of Contents

Part A: Introduction

1. Introduction to Hospitality Marketing

Part B: Pre-Encounter Marketing

2. Marketing Research

3. Understanding and Segmenting Customers

4. Competitive Strategies

5. Developing the Hospitality Experience

6. Locating the Offer

7. Pricing the Offer and Revenue Management

8. Distributing the Offer

9. Communicating the Offer

Part C: Encounter Marketing

10. Managing the Physical Environment

11. Managing the Service Processes

12. Managing Customer-Contact Employees

Part D: Post-Encounter Marketing

13. Measuring and Managing Customer Satisfaction and Word-of-Mouth (WOM)

14. Relationship Marketing

Part E: The Marketing Plan

15. Marketing Planning

The story of New York's '21' Club is the story of American glamour in the twentieth century. In his star-studded memoir, saloonkeeper Peter Kriendler younger brother of Jack Kriendler, cofounder of '21' paints a spellbinding portrait of the club through its early years, its birth as a Greenwich Village speakeasy, its move to midtown during Prohibition, the tough days of the Great Depression, the dazzling Camelot nights, and the swinging go-go years as it became America's most legendary restaurant and a second home to the most powerful people in business, politics, and entertainment.

'Business Development in Licensed Retailing: a unit manager's guide' details the indispensable skills and techniques needed to manage units within licensed retail organisations in a flexible and entrepreneurial manner.
This book:
-Forms the basis of a complete course for a unit manager's development.
-Provides an overview of the range of skills needed for effective unit management.
-Supports the development of techniques with examples from existing best practice and case examples from companies such as JD Wetherspoon's, TGI Fridays and McDonald's amongst others.
Business Development in Licensed Retailing considers the functional management techniques required at unit management level, covering recruitment, human resource management, operations, service quality and customer relations, financial measurement and analysis, promotions and strategic planning. The analysis systematically provides all the practical know-how you need to produce of a comprehensive business plan for your unit.
Ending with a comprehensive case study that demonstrates all the aspects of business development working in a real-life scenario, the text is ideally suited for lecturers and management development personnel to use as a learning resource through which readers can apply the principles and techniques outlined.
A practical guide to managing units in licensed retail
Case studies from Wetherspoons, Scottish and Newcastle, Whitbread and Yates', amongst others, put the theory into practice

The fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia.

A common framework of analysis is used to examine the extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems. The findings reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.

'In Search of Hospitality' is a unique contribution to the study of hospitality, exploring the practice of hospitality across disciplines, and adopting an international perspective where appropriate. This title brings together an extraordinary collection of leading researches and writers in hospitality, sociology, philosophy and social history, thereby providing a broad and comprehensive perspective on hospitality. It focuses the study of hospitality across the range of human, social and economic settings, and provides a reference point for the future development of hospitality as an academic discipline.Harnessing this wide range of viewpoints, 'In Search of Hospitality' offers an intellectually stimulating and innovative approach to the study of hospitality. It is ideal for students and academics within both the applied fields of hospitality and tourism studies and the general fields of business studies and behaviour sciences. It is also suitable for practitioners in hospitality, leisure and tourism businesses, for whom it provides a provocative and informative guide to understanding and providing hospitality within a commercial context.

In a rapidly advancing era, a fresh look at the concept of hospitality from socio-cultural perspectives is needed. This book proposes that a new paradigm in hospitality has been developed in Asia due to its unique culture, social values and traditions. Based on Kaye Chon's extensive field research and experience teaching in hospitality over three decades, this book provides a historical review of the hospitality industry. In order to continue the sustained growth of the hospitality industry and improve quality, it is vital for the industry to create new business models. A flexible approach should be adopted, using new, and different, ways to enhance business instead of traditional methods which may now be outdated. It is vital that new business models embrace innovation and, at the present time, this means finding ways to implement new technology. The eight chapters in the book are richly detailed with case studies and insights from the author's own experiences, providing cutting-edge perspectives on understanding a new paradigm of hospitality embraced in Asia. Written in an accessible style, this book will be valuable reading to students and practitioners who wish to further understand the rapidly developing hospitality and tourism industries in Asia. It will be a useful resource for those studying hospitality, tourism development, leisure studies, business studies management and the service industries.

The marketing landscape has changed dramatically in recent years, especially for tourism and hospitality practitioners. Marketing for these industries is now a multi-dimensional, collaborative venture driven by technological change and the growing demand for authentic co-created experiences. Marketing for Tourism and Hospitality provides students with a contemporary, accessible and useful resource as they prepare to encounter the complexities and challenges of tourism and hospitality marketing globally. A clear articulation of the changing landscape, a comprehensive introduction to the three underpinning themes of collaboration, technology and experiences, and a plentiful supply of international case material provide students with an enjoyable and digestible resource that is both academically rigorous and practice-oriented, helping them prepare for day-to-day problems in the dynamic world of marketing. This contemporary, challenging and highly applied text is an indispensable resource for all students of tourism and hospitality degree programmes.

For the current multidisciplinary community of tourism and hospitality scholars, support for research methods has been disparate and uneven. In this Handbook, renowned experts fulfil a pressing need to outline, gather and resolve methodological issues within tourism and hospitality into one original, global and comprehensive work. With over 40 chapters by leading researchers, this Handbook allows for the exploration of new innovative ideas and presents future challenges in the field. Sharing their trusted methods and previous successes and failures, the authors cover various quantitative, qualitative and mixed-methods approaches, including sampling and knowledge transfer. Sections also explore the foundations of research and wider debates in tourism and hospitality, such as ethical issues and climate change. Compiling the most up-to-date methods from global research, this Research Handbook will be a key companion for post-graduate students. Established researchers of hospitality and tourism will find this Handbook to be an excellent concise read to assist in their continuing research. Contributors include: S.-A. Adams, F. Ali, L. Andrades, V. Biaett, I. Booyens, C.B. Califf, A. Canosa, C. Cobanoglu, E.T. Coberly, C. Cooper, J.J. Daigle, S. De Urioste-Stone, A. Decrop, F. Dimanche, J.P. Fefer, X. Font, J. Fitchett, S. Goolaup, A. Graham, B.J Gregorash, T. Griffin, M. Hall, E. Hermans, A. Hindley, G. Hoogendoorn, D. Hristov, W.G. Kim, M.D. Lopez-Gamero, H. Mair, R.E. Manning, J. Masset, W.J. McLaughlin, J.F. Molina-Azorin, G. Moscardo, R. Nunkoo, A. Ogle, A.M. Oliveri, E. Park, J. Pereira-Moliner, E.M. Pertusa-Ortega, S. Pike, S. Power, G. Prayag, H.R. Ramkissoon, L. Ruhanen, B. Seetanah, S.L. Slocum, C. Soler, E. Sorokina, D. Stanford, T.S. Stumpf, J.J. Tari, V. Teeroovengadum, Thomlinson, M. Trandberg Jensen, Y. Wang, L. White, E. Wilson, N. Wise, M.-Y. Wu, P.F. Xie, J. Xu

By providing a detailed analysis of the extent to which the McDonald's Corporation adapts or imposes its labour relations policies in Europe, this volume represents a real life case study revealing the interaction between a global multi-national enterprise and the regulatory systems of a number of different European countries.

Six thematic units per level organised around a big question Engaging videos explore the big question and key themes in the unit Three readings per unit from a wide range of genres include informational texts, classic and contemporary literature, and biographies. Critical academic vocabulary and key words taught explicitly before each reading Clear, step-by-step grammar presentations followed by thorough and focused practice Skills workshops and hands-on projects that provide students the opportunity to demonstrate their mastery of content and language skills Suggestions for further reading, tips for taking tests, and guidance for how to talk and write about art Well-organised instructional support provides a clearly defined roadmap of instruction

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

This volume is written for bartenders and businesses wishing to maximize their performance. Productivity and efficiency are emphasized, as well as the acquisition of practical skills. It also includes new and proven concepts for layout of premises and product positioning, with popular trends in drinking in mind. Ideas for improved customer service are suggested, as well as methods of preparing mixed drinks of all kinds with recipes for 100 cocktails.

Over the last decade, human resource management has come to be viewed as the dominant paradigm within which analyses of the world of work have been located. This volume examines the nature and assesses the impact of HRM within a highly under-researched division of the service sector, namely the UK hotel industry.
Common perceptions of management practices in the hotel industry typically include work intensification, high labour turnover, lack of training and poor career prospects, and casualised terms and conditions of employment. Using data from a survey of over 200 hotels, this book challenges such stereotypes by demonstrating that this part of the service sector is just as likely to have experimented with new approaches to HRM as the manufacturing industry. It suggests that primary influences on managerial decision-making in the hotel industry are no different from the primary influences affecting decision-making elsewhere, countering the argument that mainstream management theories are inapplicable within the hotel industry. Furthermore, where hotels emphasise the importance of service quality enhancement and where they introduce HRM as an integrated, mutually supporting package of practices, a strong relationship between HRM and organisational performance is proposed.


eBook available with sample pages: 0203020863

Six thematic units per level organised around a big question Engaging videos explore the big question and key themes in the unit Three readings per unit from a wide range of genres include informational texts, classic and contemporary literature, and biographies. Critical academic vocabulary and key words taught explicitly before each reading Clear, step-by-step grammar presentations followed by thorough and focused practice Skills workshops and hands-on projects that provide students the opportunity to demonstrate their mastery of content and language skills Suggestions for further reading, tips for taking tests, and guidance for how to talk and write about art Well-organised instructional support provides a clearly defined roadmap of instruction

This book presents an in-depth study of organizational change and innovation in one of the UK's leading retail leisure companies. Based on a remarkably deep level of access, the authors provide a fascinating longitudinal study of the management process in action - both the formal, 'on stage' aspects of strategic change and the informal, political behaviour of those involved.
Subjects covered include:
* the changing contexts of the public house business
* from management to managing
* change processes and politics
* control and empowerment
* gender and public house management.
Work, Change and Competition will be essential reading for students of organizational change, as well as all readers interested in the changing nature of management/managing and organizations.