Covering the entire United States gaming market, Legalized Casino Gaming in the United States provides gaming researchers, policymakers, and hospitality students comprehensive overview of the history, development, legislation, and economic and social impacts of riverboat, land-based, and Native American casino gaming. Containing national and regional research about the industry, this book will provide students with a historical view on gaming and the hospitality industry, offer researchers data and current market status of the industry; and will give policymakers information about the advantages and disadvantages of a gaming industry in their community.Comprehensive and thorough, Legalized Casino Gaming in the United States is full of case studies, data, and surveys that provide you with credible information on community incomes, residents'attitudes about gaming, and gaming taxes in certain states. This fact-filled book will help you evaluate and learn about the pros and cons of the industry, including: reviewing changes in the gaming laws and regulations in particular regions and segments of the industry explaining laws and regulations by state for riverboat and other Native American land-based gaming examining negative and positive social impacts of gaming, including crime; quality of life; community services; availability of entertainment, recreation, and cultural activities; community attractiveness, such as reputation, appearance, cleanliness, and traffic; local resident attitudes; and pathological gaming explaining Nevada's gaming regulatory system, including the roles of the Nevada Gaming Commission and Gaming Control Board, and discussing issues related to currency transactions, exclusion lists, work permits, customer disputes, and underage gambling discussing positive economic aspects of Native American gaming, such as tax benefits, in Connecticut, Wisconsin, Oregon, and Minnesota, and how the industry impacts surrounding communities Examining the industry from ethical, economic, and social standpoints, the contributors offer you several perspectives of a situation, not just one side of an issue, to help you make educated decisions or opinions about gaming. Bolstered with charts, graphs, tables, and future research recommendations, Legalized Casino Gaming in the United States offers you an in-depth and comprehensive look at the gaming industry, helping you weigh the positive and negative effects of one of the most popular areas of hospitality.

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future. 'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as: * New food processes and GM foods * Volume catering and JIT (Just In Time) and Food Safety * Relationships between companies and with stakeholders and responsibilities to these groups * The internationalisation of the food chain * The future of the food and drink supply chain and its management Examples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field.

Learn how to plan, deliver and evaluate successful events with this clear and comprehensive textbook which explores the latest developments in this challenging and fast-paced environment. Written by authors with extensive industry experience of working on a wide spectrum of events, this is an essential step-by-step resource for students and the next generation of event planners. Offering a well-rounded approach which introduces key models and theories as well as practical real-life insights throughout, Event Planning and Management offers a structured formula for all types of events, from their initial planning to final evaluation. Without assuming prior subject knowledge or experience, this fully updated third edition of Event Planning and Management provides a renewed focus on virtual and hybrid events, which is lacking from many other texts. Featuring real-world examples including The 2022 Commonwealth Games, Expo 2020 Dubai and The American Heart Association (AHA) conferences, accompanying online resources include lecture slides, activities, self-test questions and web links. This is an indispensable resource for students studying events-related modules, as well as early-stage practitioners and aspiring events managers.

In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around?

In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved.

Some of Danny's other insights:

Hospitality is present when something happens for you. It is absent when something happens to you. These two simple concepts--for and to--express it all.

Context, context, context, trumps the outdated location, location, location.

Shared ownership develops when guests talk about a restaurant as if it's theirs. That sense of affiliation builds trust and invariably leads to repeat business.

Err on the side of generosity: You get more by first giving more.

Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit.

Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant scene, Setting the Table is a treasure trove of innovative insights that are applicable to any business or organization.

Innovation and Best Practices in Hospitality and Tourism Research contains 71 accepted papers from the Hospitality and Tourism Conference (HTC 2015, Melaka, Malaysia, 2-3 November, 2015). The book presents the "up-and-coming" paradigms and innovative practices within the hospitality and tourism industries, and covers the following topics: Management in Hospitality, Tourism, Foodservice and Gastronomy, Hospitality, Tourism and Foodservice Environment: Trends, New Concepts, and Developments, Education and Industry Linkages, Corporate Social Responsibility and Business Ethics in Hospitality and Tourism Industry, Economic / Social / Environmental / Cultural Impact of Tourism, Global Perspectives on Business, Hospitality and Tourism. Marketing Channels, Issues and Transformations in Hospitality and Tourism Industry, Information and Communication Technologies in Hospitality and Tourism Industry, Marketing Approaches/ Strategies in Hospitality and Tourism Industry, Consumer Behaviour in Hospitality and Tourism Industry, Human Resource Management in Hospitality and Tourism, Health and Wellness Tourism, Gastronomic Tourism, Sports Tourism, Islamic/Halal Tourism and Hospitality Management, Tourism Security and Safety, Tourism Development and Planning, Green Technology and Strategies in Hospitality and Tourism, Food Safety, Quality and Innovations, Research and Knowledge Transfer, International Tourism and Management of Crisis, Infrastructure, Development and Sustainability in Hospitality and Tourism Industry, Trends in Entrepreneurial Activity in Business and Hospitality, Trends in Accommodation, Food and Beverage, Transportation, Leisure and Events, and Hospitality Training and Development. The contributions on diverse topics present new ideas and information on the "stateof-the-art" research into hospitality and tourism. Innovation and Best Practices in Hospitality and Tourism Research will indeed be a useful reference for academics, postgraduate students as well as professionals involved in the fields of hospitality and tourism.

In order to respond to the dynamic changes taking place in the competitive world of tourism, marketing programs need to be constantly adjusted and updated to take account of new market research. Recent Advances in Tourism Marketing Research offers tourism marketers an excellent basis for developing and evaluating their marketing efforts. The book explores exciting new approaches to conducting tourism marketing research and presents applications which will help you develop and implement new tourism marketing strategies in your business.Chapters in Recent Advances in Tourism Marketing Research reflect the recent explosion of high quality tourism marketing research. Authors come from a number of disciplines and perspectives, ranging from more traditional programs such as hotel, restaurant, and tourism management and leisure studies to geography, urban and regional planning, and sociology. This fusion of diverse ideas gives you innovative insight into important tourism marketing issues including: market segmentation importance-performance analysis tourism demand forecasting destination choice modeling experience-based sampling methods qualitative methods in tourism researchRecent Advances in Tourism Marketing Research positions international tourism within the broader context of the worldwide services economy. It shows marketing and tourism professionals the significance of changing tourism issues and trends based on results of current research which will drive future marketing strategies, and it helps them see their own strategies in light of the future. This unique book helps tourism marketers shape the future of their marketing programs for a tourism product that challenges traditional ways of conducting tourism business. Destination promoters, decisionmakers, and planners in tourism and students and educators of tourism, hospitality, and leisure studies worldwide will find the diversity and originality of the research presented in Recent Advances in Tourism Marketing Research essential for developing successful marketing strategies now and in the future. Also, libraries of schools that have leisure and recreation, tourism, hospitality, marketing, and service programs will want to make this invaluable resource readily available to their patrons.

The Emerald Handbook of Destination Recovery in Tourism and Hospitality deals with three major objectives: exploration of the various ways to put the tourism industry on the path of recovery following global COVID-19 pandemic; to envisage strategies to make tourism more resilient; and to explore sustainability and its vital importance post-crisis. Core themes examined across the collected chapters include tourism and hospitality start-ups in times of crisis, innovative marketing strategies driving tourism recovery, building trust among tourists in the post COVID-19 period, and re-engineering tourism education.

This proceedings volume contains papers presented at the 2014 International Conference on Management and Technology in Knowledge, Service, Tourism & Hospitality (SERVE 2014), covering a wide range of topics in the fields of knowledge and service management, web intelligence, tourism and hospitality. This overview of current state of affairs and anticipated developments will be of interest to researchers, entrepreneurs and students alike.

The tourism sector - already one of the fastest growing industries in the world - is currently undergoing extensive change thanks to strong market growth and a transition to more experience-based products. The capacity for firms to innovate and adapt to market developments is crucial to their success, but research-based knowledge on innovation strategies in tourism remains scarce. This pioneering Handbook offers timely, original research on innovation within the tourism industry from a number of interdisciplinary and global perspectives.The expert contributors adapt theories and models drawn from the mainstream innovation literature and supplement them with analytical strategies specific to the tourism industry. Major themes include forms and sources of innovation in tourism, innovation processes at both firm and destination levels, and the ways in which innovation is defined and measured. Individual chapters cover specific issues such as gendering processes, user-based innovation, enhanced experience value, causation and effectuation strategies, and alternative business models. Students, professors and researchers of innovation, entrepreneurship, and tourism studies will find this book an invaluable resource. Contributors: B. Abelsen, G.A. Alsos, T. Baird, D.L. Brannon, M. Bratec, M. Bystrowska, T. Clausen, R. Cuthbertson, D. Eide, P.I. Furseth, S. Gyimothy, C.M. Hall, A.-M. Hjalager, H. Hoarau, M.T. Jensen, D. Krizaj, T. Kvidal, A. Leenheer, G. Lien, E. Ljunggren, E.L. Madsen, N. Prebensen, C. Ren, M. Ronningen, J. Sundbo, F. Sorensen, K. Wigger, J. Wiklund

This collection of papers from Tourism Geographies emphasizes new and emerging research paradigms in the geographic study of tourism. The papers included in this collection follow one of two threads: explicitly supporting specific research frameworks, or implicitly presenting new and emerging theoretical perspectives through empirical research on the geographical topics. These begin with three overview papers from themes that emerged from recent annual meetings of the Association of American Geographers, including evolutionary economic geography (EEG), political ecology and community resilience. Each of these theoretical and conceptual frameworks is leading to new explorations and insights in a wide variety of geographical and social science research, including tourism studies. These are followed by a series of papers that extend our knowledge and thinking on a range of key geographical topics, including development and underdevelopment (by Saarinen & Rogerson), sustainable tourism planning (by Torres-Delgado & Saarinen), encounters with the natural environment (by Hill), and the geography of place names (by Light), as well as economic geography and new technologies and their applications to spatial behavior research. The papers in this special issue are especially relevant to tourism scholars, and very much represent the types of perspectives that Tourism Geographies seek to promote. This book was published as a special issue of Tourism Geographies.

This book presents ideas to hotel/motel security directors and managers to help them understand some of the problems with which they will be confronted, the various approaches to solutions, and the ways of relating to other members of the management team to achieve optimum results.

The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. "Hospitality Management Accounting, Ninth Edition" continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems, evaluating current and past operations, and effectively managing finances toward increased profits.

"Hospitality Management Accounting, Ninth Edition" continues to define managerial accounting with new features, such as: Detailed and consolidated coverage of straight-line, units-of-production, sum-of-the-year's-digits, and double-declining-balance depreciation methods Updated material on inventory control methods, with emphasis on perpetual inventory A sequential presentation of statement of cash flows and working capital New end-of-chapter exercises and problems

"Hospitality Management Accounting, Ninth Edition" offers hands-on coverage of computer applications and practical decision-making skills to successfully prepare readers for the increasingly complex and competitive hospitality industry.

This book on events-related research marks a watershed in the development of a "Nordic School" of festival and event research. Each of the chapters presents a new and interesting approach to the study of events, in terms of methods, perspectives or content. It is mostly rooted in management theory but also incorporating other perspectives that enhance our understanding of the phenomena. Implications for real-world applications in tourism, hospitality, and community development are also at the fore.

The scholarship is comprehensive, not focused on only tourism or economic aspects. Management theory, including stakeholder management, social networks, and institutionalization processes is being applied. Attention is being given to the multiple roles festivals and events play in society, and to evaluation of their worth and impacts. Innovative methods are being developed to examine event experiences, innovation processes, and success factors.

There is now a critical mass of scholars in the Nordic countries that share a strong interest in event studies, and they are engaged in collaborative research, making it an appealing and innovative region for other event students and researchers to visit. It can be expected that the Nordic school will take an increasingly important place in the development of event studies, which is now truly global in terms of scholarship and university degree programs.

This book was originally published as a special issue of Scandinavian Journal of Hospitality and Tourism.

Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including: - Hospitality management - Hospitality & tourism marketing - Tourism management - Technology & innovation in hospitality & tourism - Foodservice & food safety - Gastronomy The book will be of interest to postgraduate students, academics and professionals involved in the fields of hospitality and tourism.

Air Transport and Tourism: Interrelationship, Operations and Strategies is a comprehensive textbook covering all major aspects of air transport from operational and managerial perspectives, as well as exploring the intricate relationship that exists between the air transport and tourism industries.

The book introduces and provides in-depth coverage of the complexities of the airline industry and the tourism industry and the ways in which they are connected and impact on each other, for example, the destination–airport–airline nexus, and the roles of air transport and airlines in tourism and vice versa. Emphasis is placed on current and future trends, the impact of COVID-19, sustainability and environmental challenges throughout. Comprehensive coverage of airline operations, strategic management and planning, airport operations and air transport information technology is also provided, offering a practical viewpoint on these vital aspects of the subject.

This will be the ideal introductory textbook for students of tourism and hospitality studying courses in aviation and air travel.

Table of Contents

1. Air Transport and Tourism: An Introduction.

2. Air Transport.

3. Tourism: An Introduction.

4. Trends in Air Transport and the Influence on Tourism.

5. COVID-19: Impacts on Tourism and Air Transport.

6. Role of Air Transport in Tourism.

7. Air Transport Regulations and Tourism.

8. Airlines: A Key Service Provider in Tourism.

9. Airport.

10. Destination, Airport and Airline Nexus.

11. Aircraft, Spacecraft and Tourism.

12. Role of Tourism in Air Transport.

13. Airline Planning.

14. Airline Operations and Management.

15. Traveller Oriented Strategies and Practices of Airlines.

16. Airport Operations.

17. Air Transport Information Technology.

18. Air Transport and Tourism: Impacts, Challenges and the Future.

Climate change will exert an enormous impact on all societies in the medium to long term. Tourism, as both a commercial activity and social phenomenon is not immune. To date, industry has been slow to recognise the scale of the threat posed by a changing climate on its operations and consumers have been extremely reluctant to modify their travel behaviours. The Asia Pacific region is well on the way to being the 21st Century powerhouse of tourism, however the manner in which it develops will, in part, be determined by how the global community responds to climate change. This book examines climate change issues related to tourism in the Asia Pacific region. Chapters discuss demand and supply side issues, explore government policy responses and introduce several new adaptation models. The book also calls for a more effective linking of social science research with the scientific discourse to create long term resolution of and adaptation to this issue. This book was published as a special issue of Asia Pacific Journal of Tourism Research.

Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry s past mistakes as well as future opportunities.
Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology.
This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management."

Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2-3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below: - Hospitality and tourism management - Hospitality and tourism marketing - Current trends in hospitality & tourism - Technology, advancement and innovation in hospitality and tourism - Green hospitality and tourism - Food service and food safety - Relevant areas in hospitality and tourism Hospitality and Tourism - Synergizing creativity and innovation in research will be useful to postgraduate students, academia and professionals involved in the area of hospitality and 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.

Table of Contents

Introduction; Procedural aspects - Advance bookings; Check-in and related issues; Guest accounting; Dealing with people - Security - Hospitality; Social skills; Increasing Yield - sales; Marketing aspects; Yield management; Groups; management aspects - Tariffs, Control; Staffing; Equipment; Index.

Luxury is an ever-evolving concept with various interpretations in the domain of hospitality and tourism. The understanding of luxury hospitality and travel has revolved around exclusive and authentic experiences, nuanced by finer things with a focus on value rather than price. The marketing of luxury products and services has become increasingly complex as these products and services are associated not only with an image of quality, performance, and authenticity but also with how extreme experiences and products fulfil the lifestyle constructs of consumers. The Emerald Handbook of Luxury Management for Hospitality and Tourism brings together global philosophies, principles and practices in luxury tourism management from both supply and demand perspectives. Several global case studies are presented, further illustrating the changing paradigms of luxury travel market and consumers enabling insight into the upcoming global luxury travel market. Encompassing the vibrant case studies and contemporary discussions on luxury hospitality and tourism developments during the post-pandemic era, this volume will serve as an essential resource for students, researchers, and industry practitioners of hospitality, tourism, management, and marketing consumer behavior, and consumer studies.

The tourism industry is made up of a wide cluster of sectors having specific requirements related to planning for and recovery from tourism destination disasters. Crises faced by tourism destinations have been examined by authors from many angles, including recovery strategies, models for analyzing and developing effective tourism disaster management strategies, economic assessment of policy responses, effects on tourism forecasting and processes for a holistic approach to crises and disaster management in public and private sector organizations. Tourism Risk: Crisis and Recovery Management is structured in two parts. The first part focuses on "disaster management strategies" and collects chapters analyzing potential obstacles to preventing destruction from (natural) disasters through advocacy, knowledge management, better coordination, capacity building strategies, and better preparedness through advanced emergency response. The second part focuses on recovery management strategies and collects chapters focusing on the tasks which managers face after the immediate consequences of a crisis have been dealt with, addressing the question of how to rebuild the market for a tourism service or destination which has experienced a significant catastrophe, and how to learn from the experience to plan for future crisis response strategies. Tourism Risk: Crisis and Recovery Management is the result of research from varied nationalities and aims to provide a comprehensive collection of new insights for traditional paradigms, as well as exploring more recent developments in research methodology in the context of crisis management in tourism.

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan. The former manager of Product Development and Special Diets for Walt Disney World (R) Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions-eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn-he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food. Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. Videos of the author working in the kitchen can be found on his Youtube channel. He also maintains a website at

With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.

"Required reading for every waiter, waitress, or maitre d’hotel … clearly written, and easy to follow …" —Manfred F. Ketterer Hospitality Management Instructor The Culinary Institute of America Wiley Professional Restaurateur Guides Food and Beverage Service Customer service is the key to a restaurants success and the most important factor in establishing your reputation. The first in a series of service guides, Food and Beverage Service offers essential information on all aspects of food and beverage service for restaurant managers, owners, and personnel. Written by two of today’s top experts, the guide explains:

• The responsibilities and procedures of typical positions—captains, servers, and bussers
• The basics of food and beverage service—how to set the table, explain the menu, sell specials, take an order and pass it to the kitchen/bar, and more
• A wide range of professional serving techniques and service styles—including American, French, Russian, butler, and cafeteria