Informed by the scholarly and practical viewpoints of a myriad of internationally recognised experts, this engaging and timely volume poses a set of pertinent questions that cover critical and contemporary sustainability issues in hospitality and tourism and proposes actionable solutions. Embellished with informative tables, diagrams and photographs, key questions and debates are discussed from a variety of angles with proposed solutions by industry practitioners, academics and consultants belonging to the Hospitality Net World Panel on Sustainability in Hospitality. Designed to facilitate contemporary discussion and debate, this book presents constructive dialogues which are designed to lead to action within the hospitality industry and education. Key questions cover the following topics: * Major contemporary sustainability challenges - e.g., climate change, biodiversity loss, impacts of pandemics, water scarcity, human right risks. * Specific hospitality functions or departments - e.g., food and beverage, engineering, health and safety, guest relationship, finance, purchasing, human resources. * Strategic issues related to marketing and stakeholder relationships - e.g., sustainability working groups, return on sustainability investment, marketing and reporting sustainability, certification, supplier relationship, engaging guests. This book is an essential reading for students and academics in the field of hospitality and tourism management, as well as industry professionals searching for answers to challenges they face in enacting sustainability in their business.

Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the present issues so that we are able to remedy problems on the horizon. Current Issues in Hospitality and Tourism: Research and Innovations is a complilation of research in the broad realm of hospitality and tourism. This book is divided into eight sections covering the following broad themes: - Training and education (hospitality students learning); - Organization and management (practical issues and current trends in the hotel, catering and tourism industry); - Product and food innovation; - Marketing; - Islamic hospitality and tourism issues; - Gastronomy; - Current trends; - Tourism The contributions, from different parts of the globe, present a new outlook for future research, including theoretical revelations and innovations, environmental and cultural exploration aspects, tourist destinations and other recreation and ecotourism aspects of the hospitality and tourism industry. Current Issues in Hospitality and Tourism: Research and Innovations will be useful as a reference for academics, industry practitioners and policy makers, and for those with research interests in the fields of hotels, tourism, catering and gastronomy.

Cost Control: A Fundamental Approach will inspire you to learn cost control as an essential skill for any future chef or foodservice manager. The text begins by helping you master key culinary math basics, making subsequent cost control equations easier to understand and compute. Balancing real-world industry challenges with cost control theory, the text covers topics such as recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting. Throughout the text, author Daniel Traster encourages you to think critically about the material, promoting a deeper understanding of cost control.

This book explores the potential of halal tourism development and its implementation in Ethiopia. The insights presented assist key stakeholders to make informed decisions concerning commercial strategy, profitability and feasibility of halal tourism from the secular perspective. This innovative book offers a unique contribution to halal tourism, being the first of its kind to assess halal tourism development in developing countries. It provides a clear understanding of what halal tourism means, how it has evolved and the current status of the industry. The book considers the prospects of halal tourism, including the conceptual and practical challenges of halal tourism development. The example of halal tourism in Ethiopia is explored to provide a lens through which deeper understandings can be drawn on where and how to develop halal tourism This book will be of interest to, researchers, students in the disciplines of tourism, anthropology, geography, business administration and sociology. It also provides useful insights for policy makers, planners and professionals in the hospitality and tourism industry.

This book is a practical handbook for entrepreneurship in tourism related industries. The book will provide students and prospective entrepreneurs with the knowledge, know-how and best practices in order to assist them in planning, implementing and managing business ventures in the field of tourism. It constitutes a valuable contribution to developing the necessary knowledge, competencies and skills of entrepreneurial decision-making and ventures. It would serve as a guide for those studying entrepreneurship and preparing for entrepreneurial careers as well as a reference for the practical use of entrepreneurs at the planning, implementation, operation and evaluation stages of building a tourism business. Examples from the industry/business world are provided to illustrate real-life practice and give readers a better understanding of entrepreneurship in tourism.

Focusing on back-of-house management, ""Professional Kitchen Management ""addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.

Tourism Safety and Security for the Caribbean examines the security risks posed to the region and the wider economic impacts on the success of this vital industry. Spencer and Tarlow identify a range of challenges effecting this area and trace the social and economic fallout for contemporary tourism business practices, while also reflecting on how the Caribbean can work to overcome these issues. The authors establish a contextual framework through a history of tourism security and discussion of the theories of in this area from Marxism to Capitalism and Functionalism to Symbolic interaction. Chapters examine a wide range of other issues, including the renaissance of tourism security, Jamaica's national tourism security audit, and the role of the resilience center in worldwide tourism, as well the development of tourism police and the rise of cyber security for tourism. The study presents an illuminating new perspective for Tourism and Security Studies scholars interested in the Caribbean context and beyond.

Tourism Destination Quality: Attributes and Dimensions presents new research on tourism destination quality. It is based on results from the first major empirical study (the TDQ study) that examined what tourists associate with tourism destination quality. It explains why respondents strongly associate attributes and dimensions identified in the TDQ study with destination quality. The book critically compares dimensions of tourism destination quality established in the TDQ study with dimensions of product quality, service quality, place quality and destination service/product quality. To illustrate the applicability and varying importance of dimensions established in the empirical study, case studies of actual tourism destinations are also presented. The empirical evidence provided in this book demonstrates that tourists view destination quality holistically and from the 'quality of opportunity perspective' in terms of conformance to tourists' requirements, which are conditions suitable for pursuing tourist activities and interests. Future directions for research are provided, as well as a diagnostic tool for tourism destination managers and planners. This has been designed to help identify strategic quality improvement areas and to enable competition based on quality in various tourism destination contexts.

Tourism and travel have been with us since time immemorial. However, with the onset of the industrial age and the use of railways, ships, motorcars, and aeroplanes, travelling possibilities-for both business and pleasure, domestic and international-were transformed. The annals of the United Nations World Tourism Organization (UNWTO) provide us with unmatched insights into this fascinating story, yet these archives have never been exhaustively exploited. The History of the World Tourism Organization takes us on a unique journey to explain how tourism has burgeoned between the early twentieth century and now. Drawing on the UNWTO's regularly published tourism statistics, this book provides comprehensive discussions of the consequences of an unhindered flow of tourists; the consequent protection of natural assets; the safeguarding of tourism resources; how frontier formalities affect this sector; how tourism impacts on world trade; and the promotion of tourism to countries in economic decline. Collectively, these investigations offer an impartial understanding of modern tourism and its effects. This definitive overview of this major intergovernmental organization is a must-read for students and scholars of tourism and hospitality, and it is of interest to anyone concerned with the past, present, and future of this ever-evolving and fundamentally human practice.

In recent years, shrimpers on the Louisiana coast have faced a historically dire shrimp season, with the price of shrimp barely high enough to justify trawling. Yet, many of them wouldn't consider leaving shrimping behind, despite having transferrable skills that could land them jobs in the oil and gas industry. Since 2001, shrimpers have faced increasing challenges to their trade: an influx of shrimp from southeast Asia, several traumatic hurricane seasons, and the largest oil spill at sea in American history. In Last Stand of the Louisiana Shrimpers, author Emma Christopher Lirette traces how Louisiana Gulf Coast shrimpers negotiate land and blood, sea and freedom, and economic security and networks of control. This book explores what ties shrimpers to their boats and nets. Despite feeling trapped by finances and circumstances, they have created a world in which they have agency. Lirette provides a richly textured view of the shrimpers of Terrebonne Parish, Louisiana, calling upon ethnographic fieldwork, archival research, interdisciplinary scholarship, and critical theory. With evocative, lyrical prose, she argues that in persisting to trawl in places that increasingly restrict their way of life, shrimpers build fragile, quietly defiant worlds, adapting to a constantly changing environment. In these flickering worlds, shrimpers reimagine what it means to work and what it means to make a living.

The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out culinary tourism throughout the world, this book provides an overall direction to the development of food tourism and a section on the future of this trend.

The Emerald Handbook of ICT in Tourism and Hospitality examines the immense, widespread and ongoing changes that digital technologies are having on the tourism and hospitality industries globally. An international range of contributors present key research findings, in-depth case studies and discussion of the future implications stemming from technologies changes and developments across a number of core themes effecting these industries, including destination promotion, marketing contexts, service promotion and smart city involvement. Chapters explore new developments on a wide range of contemporary issues, including: * ICT, sustainable development and implications for the tourism industry * the role of mobile technology for tourism development * influencer marketing for tourism and hospitality * online tracking * factors influencing Generation Y tourism choices * cross country cases of ICT application in tourism and hospitality. The Emerald Handbook of ICT in Tourism and Hospitality is aimed primarily at global tourism academics and researchers, however graduate students of tourism and academics will also find this book to be of interest.

Born in 1852 in a small coastal town in Scotland, Helen D'Oyly Carte, through academic brilliance and an incredible talent for 'managing chaos', developed and ran the world's foremost top entertainment and hospitality organisation with her husband, Richard D'Oyly Carte (known as D'Oyly). By the age of 30, she was running five Gilbert & Sullivan companies for the Savoy Group in the United States, crossing the Atlantic thirty times, and for the next three decades she ran the Savoy Theatre, the Savoy Hotel, Claridges and Simpson's-in-the-Strand. She was the only one trusted by the prickly, brilliant William Gilbert and Arthur Sullivan, to keep them from breaking apart, as they so regularly wanted to do. From a conventional upbringing, she chose to remain in London after the emigration of her family to Australia, first as an actress, then working alongside D'Oyly - she took over the reins as he became ill in the late 1880s. Until her death in 1913, she flourished and was famous, interviewed and admired, in a competitive, vibrant London that was the centre of world power and commerce. Queen of The Savoy charts Helen's course from Wigtown to the West End, where running a company with hundreds of employees, led to her fame and fortune. The artists Whistler and Sickert were friends and immortalised her in portraits. She was known in her time as the true founder of the Gilbert and Sullivan franchise and this biography will bring to light, some 110 years after her death, the extraordinary role that she played in one of Britain's greatest success stories.

Sustainable Hospitality Management: Designing Meaningful Encounters with Talent and Technology will generate international debate in the research and practice of hospitality management. It considers how the sector can and should innovate to respond to challenges such as talent scarcity, the growing ecological footprint, and technological developments. Volume 24 of Advanced Series in Management explores topics at the very heart of hospitality, by looking at meaningful encounters: positive, welcoming, genuinely service-oriented interactions between humans, and the role of technology in creating or improving these encounters. Human talent is essential to excellent service delivery and guest experience provision. It is also essential in the design and monitoring of technology-enabled guest or customer experience. Technology may be the service facilitator or it may be an experience enhancer. In today's globalizing platform economy, hospitality services are established most dominantly via technology-enabled platforms or networks. At the human interaction level, technology can deliver, support or intensify the hospitality experience. This volume is essential for researchers and students interested in the hospitality sector and the role of technology in creating a sustainable hospitality sector.

The Life and Legacy of an American OriginalCo-founder and first CEO of Burger King, Jim McLamore, recounts the entrepreneurial journey of an international fast food chain and offers a message to today's budding entrepreneur. A rags-to-$9-billion-riches story. A crash course in Burger King history and fast food in America, The Burger King is McLamore's candid and conversational memoir. Written before his death in 1996, he talks of his life, the birth of the whopper, and the rise of Burger King. Inside, find out: How Burger King managed to create the worst advertising campaign of 1985 What Burger King shares with Pitbull, Scarface, and Marco Rubio Why Wendy's founder Dave Thomas called McLamore an "American original" A message for today's young entrepreneur. McLamore's account of Burger King offers an instructive and inspiring tale to young entrepreneurs. Here's a story of entrepreneurship development from one of the top entrepreneurs of fast food chains. Want to learn how to start a food business? Burger King's journey from south Florida drive-ins to international corporation reveals the ups and downs of entrepreneurship, whether in the food service industry or elsewhere. Now what? But the autobiography of McLamore doesn't end when he exits the company. So, what comes after success? To McLamore, it comes down to what's truly needed to live a full and good life-personal values, impacting the people around you, and juicy hamburgers. If you want to have it your way, and enjoyed books like Grinding It Out: The Making of McDonald's, Dave's Way: The Story of Wendy's, and Papa: The Story of Papa John's Pizza, then you'll love The Burger King: A Whopper of a Story on Life and Leadership.

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

Many cities focused on tourist development and city marketing to keep their economies afloat during the financial crisis of 2008-2013, but the subsequent economic recovery saw a combination of growing visitor numbers, changing behavior patterns and price hikes, especially in real estate, that created the conditions for a 'perfect storm'. Anti-tourism protests have emerged and have even started to dominate the political debate in cities around the world, especially in Europe. Cities such as Amsterdam, Barcelona, Berlin and Lisbon have developed policies to mitigate the negative externalities of tourism growth for their residents. Jeroen Oskam's wide ranging work examines many of the most important issues in the debate on overtourism including: crowdedness and competition between tourists and locals in the use of city services displacement of services catering to locals by tourist amenities cultural or physical alienation protests against overtourism often associate the phenomenon with the presence of urban vacation rentals measures against overtourism, e.g. restrictions on short-term rentals, access restrictions, economic measures and reconducting tourist streams. The academic debate in this book spans multiple disciplines, such as Tourism, Geography, Urban Planning, Law and Economics. The approaches are equally varied: while many Tourism scholars try to save or justify tourism growth, Urban Planners may preferably seek to prevent gentrification, to minimize tourism externalities and to 'return' the city to its residents. The purpose of this book is to include the different positions in the debate; to give insight in the potential future evolution of the phenomenon; to propose policies and strategies and to identify underlying mechanisms of the massification of travel.

The issue of performance measurement in the leisure industry is increasingly important, from both theoretical (academic) and applied (practitioner) perspectives. Managers need accurate indications of how their organisations are performing, to inform their decisions. Policymakers need an evidence base for their decisions regarding public leisure services. Students and researchers in leisure management are increasingly turning their attention to the principles and evidence of performance measurement, as an aid to management decision-making.

The chapters in this text each present a different case study of performance measurement. They cover a wide range of sectors in the leisure industry including public recreation centres, theme parks, play facilities, sport organisations, hospitality, and the Olympic Games. The evidence from these cases covers examples from three different continents and five different countries.

All the chapters report empirical research and all the cases explore managerial implications. However, results are presented with clearly explained statistical analysis, which can be easily understood by a non-academic audience. The book will be useful for leisure management students, researchers and practitioners. The chapters provide both reviews of the relevant literature and propose new measurement models based on original data.

This book was previously published as a special issue of Managing Leisure.

Advances in Hospitality and Leisure (AHL), a peer-reviewed research journal, has been published annually since 2004. AHL is indexed in Scopus and included in the Australian Business Deans Council (ABDC) journal quality list. Its editors, editorial board members, ad-hoc reviewers entail scholars from North America, Europe and Asia-Pacific. AHL with international in focus attempts to divulge the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected in the context of hospitality, tourism, and leisure. It strives to address the needs of the populace willing to disseminate seminal ideas, concepts, and theories derived from scholarly inquiries. AHL covers full papers and research notes in the matter of conceptual models and empirical investigations using inductive and deductive methods. The authors of this publication come from America, Europe, Africa, Middle East, Asia, and Pacific. Potential readers may retrieve useful articles to outline new research agendas, suggest viable topics for a dissertation work, and augment the knowledge of the new subjects of learning.

* The first text to address this vital subject for educators and organisations in the hospitality sector * Contributed by major experts who have multi-national experience of hospitality education provide new and interesting perspectives on the topic * Real life cases studies from major international companies as well as SMEs such as Hilton, Marriott, Chewton Glen, Rick Stein and Shangri La. Staff retention, training and morale is key in any industry, none more so that in the service sector where career perceptions can be negative and staff retention is notoriously high. Recruiting and retaining happy and well trained staff is key to the success of all customer-facing businesses. This book is the first to explore on this important topic from an individual and personal perspective rather than a company perspective. It will enable future managers to understand the key principles to maintaining a happy and talented workforce, as well as understanding how to successfully manage their own career path. Talent Management in Hospitality and Tourism uses case studies from international companies such as Carnival UK, Marriott, Hilton as well as SMEs such as Chewton Glen and the Rick Stein group to illustrate successful talent management strategies and how they can be implemented. The text has a complete pedagogic structure, including learning points and activities at the end of each chapter to assist with class room delivery and design assessments.

Handbook of Hospitality Strategic Management provides a critical review of mainstream hospitality strategic management research topics. Internationally recognized leading researchers provide thorough reviews and discussions, reviewing strategic management research by topic, as well as illustrating how theories and concepts can be applied in the hospitality industry. This book covers all aspects of strategic management in hospitality.
The depth and coverage of each topic is unprecedented. A must-read for hospitality researchers and educators, students and industry practitioners.
Environmental scanning relating to the hospitality and tourism industry
Competitive methods of multinational companies of the world-wide hotel industry
Organizational structure and Human Resources
The role of technology in organizational structure
Leadership and managerial strategies
Communication, technology and change in hospitality concepts
Concept and strategy models

This book offers students an accessible and applied introduction to microeconomics in tourism and hospitality through a comprehensive analysis of the market mechanism, demand and supply, firm behavior and strategy, and transaction and institution. This book not only helps students to master core microeconomic theories that are essential for understanding the tourism and hospitality industry, but, more importantly, it guides students to analyze consumer behavior and firm strategy specific to the industry. Throughout the book, readers are guided to develop the economic analysis of tourism and hospitality that progresses from economic intuition to graphical representation and to mathematical quantification. Carefully corralled case studies showcase the applications of key microeconomic theories in solving a wide range of real-world problems, including Uber's surge pricing, Airbnb's supply adjustment, and McDonald's and Burger King vying for prime locations. This book is written in an accessible style, illustrated with exquisite diagrams, and enriched with a range of other features, such as chapter summaries, review questions, and further readings to aid readers' further understanding. By reading this book, students will be able to develop an economist's way of thinking, which will enable them to analyze tourism and hospitality businesses in a rigorous and critical manner. This book is essential reading for all tourism and hospitality students and teachers.

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

Even taking into account the extraordinarily prosperous economic climate of the late twentieth century, the number of people who now choose a cruise ship vacation is phenomenal. The number of passengers leaving from North American ports leaped from 330,000 in 1965 to nearly seven million at the turn of the century. This book gives the reader a sense of the scope of the cruise ship industry, tracing the backgrounds of various cruise lines and providing information about the time, money, and effort that go into the myriad details encountered between building plan and cruising itinerary. From shipbuilders to cruise operators and the peripheral businesses of airlines, hotels, and land-based transportation and tour companies, cruise ships have spawned a far-reaching network that affects millions of passengers and involves billions of dollars. As an added bonus, the wealth of information in a detailed appendix gives readers an instant history of the ships, including notes on specifications, builders, registry, and passenger capacity. According to maritime historian John Maxtone-Graham, The Cruise Ship Phenomenon in North America is not only a good and fascinating read, it is also an unrivaled work of reference...Brian Cudahy has rewarded passengers, cruise line personnel, and maritime historians alike with a splendidly evocative and unique benchmark.