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.

Written by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. It is endorsed by WJEC, providing high quality support you can trust. // Suitable for Level 1 and 2 students, the depth of coverage, language and design of the book has been carefully tailored to their learning needs. // Content is presented in a visually engaging fashion, with bite-sized chunks of information together with bulleted lists, charts, tables, spider-grams and more to help ensure students engage with the content in a meaningful way. // Plenty of practical activities together with learning features such as `Put it into Practice' and `Scenarios' help students translate their knowledge and understanding to the world of work. // Short and extended answer style questions throughout help prepare students for assessment. // Stretch and challenge activities encourage students to work towards achieving a higher grade.

Human Resource Management in the Hospitality Industry: A Guide to Best Practice takes a 'process' approach and provides the reader with an essential understanding of the purpose, policies and processes concerned with managing an enterprise's workforce within the current business and social environment. Since the ninth edition of this book there have been many significant developments in this field and this new edition has been completely revised and updated in the following ways: Extensively updated content to reflect recent issues and trends relevant to the hospitality industry including: changing labour market profiles and the 'gig' economy, the digital transformation of HRM practices, employer branding developments, talent management strategies, employee well-being considerations, and contemporary concerns over diversity, gender and harassment at work. Five new chapters on: organizational culture, modern labour markets, emotions and well-being, careers in hospitality, and digital HRM. New international case studies throughout to explore key issues and show real-life applications of HRM in the hospitality industry. Written in a user-friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.

This volume provides specific answers to hard questions about how to create valid metrics to measure the effectiveness of tourism advertising and the usefulness of destination marketing websites. An extensive literature review describes 40+ years of research on the effectiveness of tourism advertising and the slow advancement to using valid impact metrics - field experiments with alternative ad treatment and placements. Several authors undertake information-usefulness audits on DMO (destination management office) websites and provide practical check lists. Tourism website comparisons include: Maine, Massachusetts and New York; Genoa, Marseilles and Valencia; France, Spain and Portugal; and China, Poland, Russia and Thailand, against each other as well as the Lonely Planet websites. Content analysis of consumer-generated advertisements that promote visits to third places, in this case Starbucks coffee shops and Chipotle restaurants, makes an intriguing study. The final paper gives a thick description of the dynamics of the government's role in shaping China's domestic, inbound, and outbound tourism industry and contributes to building a behavioral theory of government-firm relationships.

Casino Management in Integrated Resorts introduces students to the changing nature of casino businesses within the framework of an integrated resort or hospitality organisation. In the new integrated casino model, casinos play an important role not only in revenue generation but in supporting the other amenities in the resort, including bars, restaurants, hotels and theme parks. This book brings readers up to speed with the challenges of managing a casino within this rapidly expanding gaming-leisure-tourism industry. It covers a range of essential topics, such as the basic psychology of casino gaming, the role and history of casinos within an integrated resort, staffing, floor design, table and slot game management, control and security, marketing and social impact. Written in an accessible style, this book is suitable for readers with no prior knowledge of, or experience in, casino operations. It will be an essential introductory yet comprehensive resource for all those undertaking casino management courses.

Economic Principles for the Hospitality Industry is the ideal introduction to the fundamentals of economics in this dynamic and highly competitive sector. Applying economic theory to a range of diverse and global hospitality industry settings, this book gives the theory real-world context. Looking at critical issues around sustainable economic development in the hospitality industry such as diversification, technology, determinants of demand, and pricing, it enables students to effectively conduct business analyses, evaluate business performance and conduct effective improvements over time. Written in an engaging style, this book assumes no prior knowledge of economics and contains a range of features, including international case studies and discussion questions, to aid beginners in the subject. This will be an essential introductory yet comprehensive resource on economics for all hospitality students.

This book deconstructs the 'sharing' marketing narratives surrounding Airbnb and similar platforms. It provides a conceptual analysis of the 'sharing economy' and accommodation sector and furthers the ongoing discussion surrounding Airbnb and the social sustainability of city tourism. The volume analyses the touristification of neighbourhoods in the context of broader economic and ideological shifts, thus bridging the gap between academic and social debate. It presents four different city scenarios of potential future developments and evaluates the effects of different regulatory responses, giving readers an understanding of the forces and factors at work and envisioning the ultimate consequences of current developments. The book will appeal to students and researchers in tourism and hospitality studies, futures studies and urban planning, as well as to policymakers and strategists in the hospitality and tourism sectors.

Volume 3 examines how research tools affect theory advances in culture and tourism research. Using visual narrative art to explicate unconscious thinking that shapes trip plans and visits, building tree diagrams of streams of antecedent conditions associating with extreme behavior (e.g., road rage, chronic casino gambling), and research methods that go beyond quantitative/qualitative taxonomies are examples of the unique themes covered in this volume. The papers focus on how to gain meaning from data to thus look at how streams of antecedent conditions result in tourism behavior.

The comprehensive guide to amazing cake decoration--now fully updated

"Professional Cake Decorating" is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This "Second Edition" has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.

The first book to bring together environmental theory and the responsible hospitality debate to define how far the industry has gone and what is left to achieve. It provides a genuine critique of the range of methods used so far and of the challenges that lie ahead to enable a true 'sustainable development.'

Managing hospitality experiences is a crucial part of the hospitality business and industry alike. While many textbooks cover the management of hospitality services, this text focuses specifically on experiences, while also providing a full and detailed insight into the ways in which experiences are designed and delivered. Using examples from the gamut of hospitality, this book explores issues around people, services and spaces. It covers management issues such as marketing, human resources, operations, quality management, facilities management, project management and strategy, while considering hospitality operations within their wider geo-social and geo-environmental settings. This book includes a range of important contemporary topics, such as sustainability, resilience and ethics; supported throughout by learning objectives, case studies, review questions, links to videos and further reading suggestions. This book: Emphasises experiences within hospitality, providing students with a focused and applicable text. Includes numerous international industry case studies to illustrate how hospitality organisations manage experiences; these real-life scenarios provide key teaching points. Provides wider theoretical principles to develop the field of hospitality and place it within an industry context. An invaluable read for undergraduate students of hospitality and event management, this textbook also provides an overview for postgraduate students and those studying further education courses in hospitality and related areas.

Club Management: The management of private membership clubs is a must have text for all students studying hospitality management and specifically the management of private clubs. Clubs are different enough from other types of hospitality establishments that they are deserving of special attention. This is the first text to provide comprehensive coverage of three major types of clubs: country clubs, city clubs and yacht clubs, and others (e.g. racquet clubs, university clubs), and to explain the similarities and differences in their management and marketing. It tackles the for-profit and not-for-profit models and delves into the rich history of clubs, as well as the laws, traditions, and the peculiarities that surround them. Key features: * Uses international examples including UK, USA, India, Canada and others. * Covers the numerous functional areas, including the history of private clubs, governance, different business models, and current trends. * Includes real life evidence and examples, using excerpts from current research, interviews with managers, and observations from the authors' first hand experiences during years in the industry. * Includes a graphic chapter, illustrated by artist John Klossner. His drawings capture the evolution of a fictitious club over 100 years. Club Management: The management of private membership clubs is an essential text for all those seeking a better understanding of this fascinating segment of the hospitality industry and future careers in clubs.

Club Management: The management of private membership clubs is a must have text for all students studying hospitality management and specifically the management of private clubs. Clubs are different enough from other types of hospitality establishments that they are deserving of special attention. This is the first text to provide comprehensive coverage of three major types of clubs: country clubs, city clubs and yacht clubs, and others (e.g. racquet clubs, university clubs), and to explain the similarities and differences in their management and marketing. It tackles the for-profit and not-for-profit models and delves into the rich history of clubs, as well as the laws, traditions, and the peculiarities that surround them. Key features: * Uses international examples including UK, USA, India, Canada and others. * Covers the numerous functional areas, including the history of private clubs, governance, different business models, and current trends. * Includes real life evidence and examples, using excerpts from current research, interviews with managers, and observations from the authors' first hand experiences during years in the industry. * Includes a graphic chapter, illustrated by artist John Klossner. His drawings capture the evolution of a fictitious club over 100 years. Club Management: The management of private membership clubs is an essential text for all those seeking a better understanding of this fascinating segment of the hospitality industry and future careers in clubs.

Innovation and technological advancements can be disruptive forces, especially for conventional business in the hospitality and tourism industries. This book is timely with its critical examination of such forces and how the two industries should strategize and respond to changes effectively. It examines a wide scope of topics, from environmental scanning, formulation, implementation and evaluation to the way managers make strategy choices for better organizational performance. The book illustrates how companies can re-orient their strategies and appraise the effectiveness of the business; its key competitors; and how they should set business goals through various cases, i.e. different types of hospitality and tourism business from traditional hotels to Airbnb and endeavors to provide strategic conceptual theories with real world application through such case studies.

Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable issues specifically facing the industry as well as exploring ideas, solutions and strategies of how to manage operations in a sustainable way. Since the second edition of this book, there have been many important developments in this field and this latest edition has been updated in the following ways: Updated content including sustainable food systems, hotel energy solutions, impacts of technology, water and food waste management, green hotel design, certification and ecolabelling systems and the evolving nature of corporate social responsibility strategies. New chapters exploring environmental accounting and the internalization of externalities as well as the management of accessibility in hospitality. Updated and new international case studies with reflective questions throughout to explore key issues and show real-life operational responses to sustainability within the hospitality industry. This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers in the hospitality industry.

Over the past few years the hospitality industry has become a lot more sustainable than it used to be. However, the industry's contribution to the sustainable development of our societies is still significantly smaller than it could be. This book specifically addresses the links between operations, tactics and strategy from a sustainable development perspective and moves beyond describing what is to reflect on what could be or even what should be, thus providing students with a concise guide for improving sustainability concepts and businesses in the hospitality industry. Each chapter uses specific cases and examples to reflect on different ways in which sustainability principles can be used for revisiting the host-guest relationship and improving the industry's business processes and models. In doing so, the book provides current and future professionals with guidelines, inspiration and a call for action to take sustainability within the hospitality industry to the next level, based on inclusiveness, equality and a sustainable relationship with our natural environment.

This is the study guide to accompany Professional Cooking, 9e The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

"Takes readers systematically through the entire research process from the formulation of the aim to the presentation of the dissertation... a key subject-specific resource in our fields." - Dr Peter Lugosi, Oxford Brookes University "Currently the leading book of its kind... students and other novice researchers will find it accessible and user-friendly. Highly recommended." - Professor Roy C. Wood, University of Macau Bob Brotherton offers an uncluttered guide to the key concepts and essential research techniques in hospitality and tourism. By providing an authoritative introduction, students are taken through the issues and decisions that need to be considered to conceive, plan, conduct and write up a research project. With updates to every chapter and an array of practical examples, this new edition takes students step-by-step through each decision and action stage of the research process, from identifying a topic and formulating the research question to carrying out research and analysing findings. A companion website will provide a host of student resources including links to video and web resources, suggested further reading, free to download journal articles, and test questions for each chapter.

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

Make sure your field experience is everything it ought to be with this gold mine of expert tips and guidance
Congratulations You are about to embark on what will be one of the most exciting (and demanding) phases of your hospitality training--your field experience, including internships, externships, co-ops, and practicums. This is your first chance to acquire real experience in the hospitality industry and begin to develop true professional competence. It can also be your first major professional stepping-stone, providing valuable references and contacts that will help launch your career. This easy-to-use workbook helps you make the most of your internship. Written by authors with more than fifty years combined experience preparing students for careers in hospitality and foodservice management, it helps you land a job that perfectly matches your career goals and ensures that your first professional experience is as educationally enriching as possible.
Here's how it works:
* A total job-search guide helps you define your career goals, locate prospective employers, write winning resumes, and ace interviews. Comes complete with career goal worksheets, sample resumes, cover and follow-up letters, and many other valuable tools.
* Introductory Worksheets help you see the big picture of the hotel, restaurant, or foodservice where you will work.
* Training Goals help you identify all important job functions that you need to learn about during your work experience.
* Training Guides--comprehensive lists of job-related questions--help you focus your learning; correlate classroom theory with real-world work experience; involve your supervisor in the instruction process; expand your knowledge of the departments where you spend little or no time; and more.

Make sure your field work earns you more than just two credits toward your major with Your Hospitality Field Experience.

The only product with yield information for more than 1,000 raw food ingredients, "The Book of Yields, Eighth Edition" is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, "The Book of Yields, Eighth Edition" is a must-have culinary resource.

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.

This book offers students a uniquely concise, accessible and comprehensive introduction to hotel accommodation management that covers the range of managerial subjects and disciplines in the sector. The book focuses on enduring aspects of the accommodation management function (front office management, housekeeping, revenue management); the changing context of hotel accommodation provision (the move to 'asset light', the supply of accommodation, trends in hotel investment and asset management, the challenges engendered by social media and the collaborative economy to the hotel market); and the role of accommodation in additional and integrated facilities and markets (spas, resorts, MICE markets). International case studies illustrating examples of practice in the industry are integrated throughout, along with study questions and other features to aid understanding and problem solving. This is essential reading for all hospitality and hotel management students.

Hospitality Experience offers students an exciting introduction to key aspects of hospitality management. The authors provide a refreshing focus on how hospitality experiences can be created and managed successfully. With a comprehensive overview of the hospitality industry, the textbook familiarizes students with the basics of hospitality management and offers analysis as well as cases and practical examples. Designed primarily for entry-level students at all levels, the book will also be of interest to professionals working in the business.