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.

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.

Get the latest research on new ways to measure innovation in the tourism value chain Until now, most available research on innovation in tourism product service and development has focused on concepts, rather than facts. Innovation in Hospitality and Tourism presents empirical studies that identify the major push and pull factors of innovation in hospitality and tourism, providing vital information on how to measure innovation in the control and sustainable management of new service development. This unique book examines the internal and external drivers of innovation in the market place, the difference between innovative firms and those that merely follow trends, and explanations and examples of innovations in special areas of the tourism value chain. With hospitality markets saturated and clients selecting services from all over the world, it's not enough to have an innovative idea for a new tourism productyour idea has to have the potential to be successfully marketed. Innovation in Hospitality and Tourism looks at methods of measuring the market-based applications of new processes, products, and forms of organization, the economic impact of innovation, innovation as a bipolar process between market and resources, and forms of cooperation that can strengthen and reinforce innovation. The book's contributors analyze the relationship between welfare services and tourism in Denmark, the innovation potential throughout the tourism value chain from the supply side focus, innovation as a competitive advantage in Alpine tourism and in the small- and medium-sized hotel industry, tourism innovation statistics across products, providers, markets, and geopolitical regions, and a case study of AltiraSPA, a wellness concept of the ArabellaSheraton group. Innovation in Hospitality and Tourism examines: product development measuring innovation consumer-based measurement of innovation innovation processes in hotel chains innovation performances in hotel chains and independent hotels mobile business solutions for tourist destinations Internet portals in tourism analyzing innovation potential leadership and innovation processes welfare services and tourism as a driving force for innovation SERVQUAL as a tool for developing innovations and much more Innovation in Hospitality and Tourism is an invaluable resource for academics, professionals, practitioners, and researchers working in the field of hospitality and tourism.

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.

From travel in the ancient and classical world to the growth of underwater tourism in the Great Barrier Reef and the influence of the Gulf War on regional tourism, the Atlas of Travel and Tourism Development is a new departure from conventional texts, providing a unique overview of the growth of the tourism industry.Divided into three sections, the text looks first at the past, examining the influence of global geography on travel patterns, and provides an overview of the history of travel and tourism. It then moves onto the present, using a regional framework to demonstrate how the physical and historical geography of each area is related to tourism development. The final section provides a forecast of future trends for the next two decades.

How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth? This first-of-its-kind textbook presents a balanced overview of the theory and practice of hotel chains' growth strategies. It explains in-depth how and why the largest worldwide hotel chains achieved dominant international status and shows how to forecast future developments. Authentic international examples in every chapter bring theoretical concepts into sharp focus. The Growth Strategies of Hotel Chains: Best Practices by Leading Companies is comprised of thirteen chapters, each divided into two parts. The first part sets forth the theory behind an important aspect of growth strategy. The second part of each chapter brings these theoretical arguments to life with specific case examples. For example, in the chapter on franchising, the ten largest hotel franchise businesses in the world are discussed in detailincluding their actual fees and how they function, with helpful commentary on each. This format, designed with educators' needs in mind, is consistent throughout the text. Charts, tables, and figures make complex information easy to access and understand. The Growth Strategies of Hotel Chains: Best Practices by Leading Companies examines: the question of diversification vs. specialization vertical, horizontal, and diagonal integration acquisitions, mergers, and strategic alliances franchise contracts, management contracts, leaseholds, and ownership branding and globalization why European chains usually expand via property acquisitions and rentals while most American chains prefer management contracts and franchising Packed with information yet written in language that students and hospitality executives can understand, this unique, comprehensive textbook deserves a place in every teaching/training/professional library.

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.

How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth? This first-of-its-kind textbook presents a balanced overview of the theory and practice of hotel chains' growth strategies. It explains in-depth how and why the largest worldwide hotel chains achieved dominant international status and shows how to forecast future developments. Authentic international examples in every chapter bring theoretical concepts into sharp focus. The Growth Strategies of Hotel Chains: Best Practices by Leading Companies is comprised of thirteen chapters, each divided into two parts. The first part sets forth the theory behind an important aspect of growth strategy. The second part of each chapter brings these theoretical arguments to life with specific case examples. For example, in the chapter on franchising, the ten largest hotel franchise businesses in the world are discussed in detailincluding their actual fees and how they function, with helpful commentary on each. This format, designed with educators' needs in mind, is consistent throughout the text. Charts, tables, and figures make complex information easy to access and understand. The Growth Strategies of Hotel Chains: Best Practices by Leading Companies examines: the question of diversification vs. specialization vertical, horizontal, and diagonal integration acquisitions, mergers, and strategic alliances franchise contracts, management contracts, leaseholds, and ownership branding and globalization why European chains usually expand via property acquisitions and rentals while most American chains prefer management contracts and franchising Packed with information yet written in language that students and hospitality executives can understand, this unique, comprehensive textbook deserves a place in every teaching/training/professional library.

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.

This book explores the roles that control, abuse, bullying and family violence can play within the tourism system. While it is generally understood that such behaviours are significant issues in society, the correlation between these types of behaviour and tourism has not been assessed in scholarly circles. The volume sets out to explain each of these behaviours within tourism industries using autoethnography as its method. This book reveals the heightened risk of family violence during family events, sporting events and in the tourism system, and explains that risks continue and can even increase after separating from a perpetrator of family violence. This is an important and under-researched area in the tourism and events literature and will be of interest to researchers and practitioners in these fields, as well as family violence, social work, health and law.

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.

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.

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.

Find out how accurate forecasting and analysis can prevent costly mistakes! Management Science Applications in Tourism and Hospitality examines innovative tools for evaluating performance and productivity in tourism offices, hotels, and restaurants. This collection of recent studies focuses on two important topics of management science: forecasting and a relatively new analytical methodology called data envelopment analysis (DEA). This book will show you how tourism forecasting accuracy can be enhanced and how DEA can be used to benchmark productivity and improve advertisement efficiency. Management Science Applications in Tourism and Hospitality provides you with a useful blend of analysis from both theory and real-data perspectives. This book uses case studies, application techniques, and expert advice to review various productivity measurement methods and compare them to DEA, revealing DEA's strengths, weaknesses, and its potential in the operating environment. With Management Science Applications in Tourism and Hospitality, you'll be able to: utilize destination benchmarking perform multiunit restaurant productivity assessments using DEA conduct hotel labor productivity assessments using DEA measure and benchmark productivity in the hotel sector using DEA model tourism demand use an improved extrapolative hotel room occupancy rate forecasting technique forecast short-term planning and management for a casino buffet restaurant apply city perception analysis (CPA) for destination positioning decisions This book is generously enhanced with tables and figures to substantiate the research. Management Science Applications in Tourism and Hospitality is valuable for hospitality and tourism educators and graduate students learning and doing research in operation analysis. Savvy executives and professionals who want to improve efficiency in their industry will also benefit from the techniques illustrated in this timely guide.

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.

This fully updated edition responds to themes emerging over the decade since publication of the first edition and transmits the content into the 2020s. The themes include technological change, ethical consumption, and the tourist response to health risk, political instability and other uncertainty. Examples are introduced from all parts of the world, capturing the explosion of research on tourist behaviour, to produce a text that is strong both on theory and practical application. The second edition: - Compares classic and contemporary studies. - Evaluates recently emergent themes. - Discusses worldwide examples. - Contains extensive use of figures/tables and full colour photographic images. This is the go-to text for students and academics interested in tourist behaviour both from within the tourism field and from other fields and disciplines.

A Food & Wine Best Cookbook of 2022 Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur's unique approach is friendly and accessible to all levels, focusing on the "how" and "why." So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School!

* The first text to provide a thorough insight into the world of spa management - an international growth phenomenon; * Written by a team of industry and academic experts from a leading intuition in the field of spa management education; * Look at all aspects of spa management from HR and training, to marketing and finance; * Responds to calls for more rigorous research in the field of spa and provides a much needed text for the study of spa. The spa industry is big business - it's estimated worth is $60 billion, and averages 18% annual growth. The number of day spas has increased by 34.4% globally, from 2003 to 2006; in the same period the number of medical spa locations more than doubled. Even though spa has a long and extensive history, spa education is relatively new, with education at degree level newly introduced across the world. This is in response to the current recognised shortage currently of adequately trained and experienced individuals across all levels in the industry. International Spa Management is the first text to address these industry needs. It provides a sound and though guide for all future spa managers looking at all aspects on the successful running of a spa facility. Divided into four parts it discusses the following: * The spa industry: types (mineral and thermal) and destinations * The spa consumer: behaviour, service and spa design * The business of spas: marketing, operations, finance and training * Future directions: strategizing for the future

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

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

How much money is your business wasting? How good is the service you deliver? This pioneering book will familiarize you with benchmarking techniques that can be used to gauge and improve the performance of hospitality and tourism businesses anywhere With compelling case studies drawn from hotel management, environmental systems, and destination practices, it examines important aspects of benchmarking, including satisfaction barometers, indicator development, and finding/networking with benchmarking partners. After an overview of benchmarking concepts and processes, this essential book explores: benchmarking's strengths and weaknesses ways to apply benchmarking to tourist facilities and destinations the role of customer satisfaction and loyalty in benchmarking--and a way to efficiently measure it a procedure for identifying benchmarking partners the Tyrolean Tourism Barometer--its value, its usefulness, and ways to improve it the changing functions of hotel front office operations and procedures and benchmarks that can help empower front office employees benchmarks in quality management benchmarks in accreditation for hospitality and tourism businesses a case study of environmental management systems for Caribbean resorts and hotels--how they have saved money on water, electricity, diesel fuel, and liquefied petroleum gas while improving environmental performance

Combining ideas of sustainable development, product development and branding with notions from the fields of design, space shaping and architecture, this volume of Advances in Culture, Tourism and Hospitality Research offers contemporary perspectives on the strategic development, evaluation and impact of 'atmospheric quality' in tourism and hospitality service situations. Contributors explore the way atmospheric qualities in tourism and hospitality strongly influence customer behaviour and how their emotional responses to sensory pleasures translate into authentic experiences, excitement, happiness or enjoyment. Examples discussed include: participatory shaping of destination atmospheres urban atmospheres 'silent' airports atmosphere of religious buildings residents as elements of atmosphere emotional contagion building culture and architecture eAtmospherics light and colour effects in hospitality encounters the co-created atmosphere of concerts and events. Incorporating theoretical perspectives on atmosphere in culture, inter-cultural communication and marketing and numerous practical examples to promote a deeper understanding of atmospheric qualities in sustainable tourism and hospitality, this book furthers academic knowledge and gives guidance to tourism and hospitality practitioners interested in improving the atmospheric quality of their offers for the benefit of their guests.

How much money is your business wasting? How good is the service you deliver?This pioneering book will familiarize you with benchmarking techniques that can be used to gauge and improve the performance of hospitality and tourism businesses anywhere! With compelling case studies drawn from hotel management, environmental systems, and destination practices, it examines important aspects of benchmarking, including satisfaction barometers, indicator development, and finding/networking with benchmarking partners.After an overview of benchmarking concepts and processes, this essential book explores: benchmarking's strengths and weaknesses ways to apply benchmarking to tourist facilities and destinations the role of customer satisfaction and loyalty in benchmarking--and a way to efficiently measure it a procedure for identifying benchmarking partners the Tyrolean Tourism Barometer--its value, its usefulness, and ways to improve it the changing functions of hotel front office operations and procedures and benchmarks that can help empower front office employees benchmarks in quality management benchmarks in accreditation for hospitality and tourism businesses a case study of environmental management systems for Caribbean resorts and hotels--how they have saved money on water, electricity, diesel fuel, and liquefied petroleum gas while improving environmental performance

Written by leading academic and industry experts actively engaged in revenue management, research and teaching this is a new and original treatment of the whole field for students and professionals. The first part of the book provides academically rigorous challenging and contemporary material to get to the core of the subject and to make the theory and practice lively, relevant and engaging. Throughout this, and the second section, numerous references to past and present good practice are used- giving insight into best practice in cutting-edge companies leading the revenue management agenda in markets all over the world. The second part of the book is authored by a range of academics and practitioners all currently engaged in revenue management practice, balancing the theory with the best overview possible of best real world practice. Drawn from the widest possible range of sectors including hospitality, car rental, airlines, tour operators, restaurants and advertising it gives an unrivalled industry perspective. The book is designed for students at many levels in universities, business schools, schools of tourism and hospitality studying marketing, pricing, distribution, selling and commercial issues in the service industry. It will also be ideal for practitioners (consulting experts, revenue managers, pricing managers) studying part-time or on CPD programmes requiring a strong theoretical and practical orientation. It will be essential for those working in revenue management, reservations, operations and logistics and generic marketing.

Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.
Using frequent practical examples, the text outlines and explains what you need to know about the following areas:
-The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union.
-Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
-The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement.
Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
Provides a framework around which all sectors of industry can build a food hygiene system
Covers the essential legal requirements and background
A practical, comprehensive breakdown of safe food handling practices and application of food safety policies