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.

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.

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.

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.

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.

This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers

This book describes ongoing developments in social media within the tourism and hospitality sector, highlighting impacts on both the demand and the supply side. It offers a combination of theory and practice, with discussion of real-life business experiences. The book is divided into three parts, the first of which provides an overview of recent trends in social media and user-generated content, clarifies concepts that are often used in an overlapping way and examines the “digitization of word of mouth� via online networks. The second part analyzes the impacts that social media can have on traveler behavior for each step in the travel process and also on suppliers, highlighting opportunities, threats and strategies. In the third part of the book, future potential trends deriving from the mobile marketing technologies are explored and possible methods for social monitoring by means of key performance indicators are examined. It is considered how engaging customers and prospects by means of social media might increase customer loyalty, foster electronic word-of-mouth communication, and consequently have important effects on corporate sales and revenues. The discussion encompasses methods to measure company performance on each of the social media in order to understand the optimal mix that will support and improve business strategies.

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.

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.

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.

Horses are perhaps the most common non-human animal to feature in planned events, but although there is considerable research on equestrian sport, there is virtually none on equestrian events. This book begins to address this gap, using the National Championships of the Icelandic Horse as an extended case study to explain in depth the process of managing an event, as well as the larger theoretical implications of events management. Drawing on diverse viewpoints and theoretical perspectives, the book draws wider comparisons to connect events management to larger themes in the social sciences, such as human-animal relations; nationalism; place branding; event impacts; event experience; and inclusion and exclusion. The book is a contribution to two fields. In relation to human-animal studies, it focuses on how the Icelandic horse breed is marketed and celebrated through top-tier competition; whereas from an events management perspective, it considers the role of the event in community building, the practical and theoretical aspects of running a sustainable equestrian event, and the issues that arise in multispecies event contexts. This book: - Uniquely draws together events management and human-animal studies. - Is formed from empirical research conducted by a multinational team of events management and tourism researchers. - Uses a single, extended case study to explore a range of themes and issues, both empirically and theoretically. A valuable resource for researchers of events management, human-animal studies and tourism, this book also provides an in-depth look at end-to-end events management for industry professionals.

This new volume, Destination Marketing: Creating Memorable Tourism Experiences, provides a snapshot view of various aspects of destination marketing, the art of using marketing to create memorable experiences for travellers at specific destinations. The book begins with an introduction of destination marketing that discusses its origin, how it evolved into its present state, important definitions, destination marketing environments, destination value chains, consumer behavior, along with information on segmentation, targeting, and positioning for destinations. The authors cover various tourism attractors, the most common of which include heritage tourism, agro-rural tourism, natural/scenic attractions, man-made attractions, spiritual/ religious tourism, wildlife tourism, business tourism, festivals, art and culture tourism, sports and adventure tourism, wellness and medical tourism, culinary tourism, special interest tourism, and stopover tourism. The destination marketing mix is also discussed, covering the seven P's of destination marketing. Promotional tools are included as well as destination branding methods along with various brand elements: destination names, URLs, symbols, characters, slogans, and jingles. Other chapters address destination marketing organizations (such as convention and visitor bureaus that help promote and market local attractions); performance measurement tools; the use of social media and digital marketing; tried-and-true strategies for destination marketing, such as segmenting, targeting, and positioning; the role of sustainability in destination marketing; the gap between theory and practice in destination marketing; and the future of destination marketing, with a view to advancements in technology as well as health and safety issues. This book will be valuable to faculty and students in hospitality programs as well as for researchers, tourism marketing professionals, and others interested in promoting destination tourism.

This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers' perspectives. Gastronomic experiences for tourists can take many forms, including cooking classes, sustainable gastronomy, visiting farms, attending food festivals, and eating with locals in their home, among others. From an experiential marketing perspective, gastronomic tourist experiences provide an opportunity to further understand co-creation opportunities for chefs, destinations and other service providers. Service providers play a key role in packaging and promoting such experiences to differentiate destinations and build their reputation and destination image. The various chapters in this book cover a wide range of gastronomic experiences from different continents including Australia, Asia and Europe. The book also provides a review of current research themes on the topic, thus identifying areas where further research is needed. Gastronomic Tourism Experiences and Experiential Marketing is an essential read for both undergraduate and postgraduate students of Tourism, Hospitality, Management and Consumer Behaviour. This book will also be beneficial for industry practitioners and service providers who have an interest in understanding tourists who partake in gastronomic experiences. The chapters in this book were originally published as a special issue of Tourism Recreation Research.

Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest developments in and new complexities of managing modern bars- be they stand alone or part of larger institutions such as hotels and resorts. Consumer expectations have changed and a bar today must deliver an integrated social experience in a safe modern environment, which also offers the latest products and services in a professional and engaging fashion. Against a background of increasing competition and an increasingly sophisticated customer base this text has been designed to support the bar and beverage skills of students and professionals. It will be the primary reference source in meeting the professional skills and development needs of those who aspire to a career in the bar, restaurant and hospitality industry. It gives the reader- * A complete guide to every aspect of bar management from customer care, marketing, beverages and beverage management, the economic context and bar technology- to key issues of health and safety; * A well defined pedagogic structure giving objectives and learning outcomes, discussion points, further reading and end of chapter summaries; * Links to relevant web, visual and audio- resources; * A clear logical progression through all the key topics plus the technical skills, practices and latest developments in the bar and beverage sector; * Over 200 explanatory illustrations and tables covering all types of bars and beverages from around the world; * Numerous examples and case studies from within the bar and beverage industry It will fully meet the needs of students currently on full and part-time programmes worldwide in the fields of bar, restaurant, hotel, hospitality and food and beverage management in universities, hotel schools and a wide range of vocational courses. It will also be a superb reference for professionals developing their careers in the industry.

Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm. Drawing on global experiences, this new book looks at the diverse factors that create these positive experiences and provides insight into marketing and consumer behavior in the context of hospitality and tourism. The dynamics of emerging economies has been captured, and some lessons have been drawn from best practices across the globe.

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

Leisure and food seem to be a natural fit, but the recent, unprecedented focus on all aspects of food has not been reflected in the field of leisure studies. This book is the first to combine these vital aspects of human interest by exploring the interface between leisure and food in a number of areas. For example, it examines sports nutrition products, which straddle the boundary between junk and food. It also looks into hosting sustainable meals, and what eaters can learn about sustainable food choices and food citizenship. It visits ethnic restaurants and inquires about the authenticity of eatertainment experiences from both the supply and demand side. And it takes up gardening, while investigating questions of food security, social capital, gardening narratives and the role of place. The book concludes with a dynamic reflection that sums up these leisure and food practices and sites, and challenges us to continue these debates.

This book was published as a special issue of Leisure/Loisir.

Table of Contents

1. Critical encounters: introduction to special issue on leisure and food Heather Mair and Jennifer Sumner

2. “Just” desserts: an interpretive analysis of sports nutrition marketing Joylin Namie and Russell Warne

3. Promoting sustainable food and food citizenship through an adult education leisure experience Alan Warner, Edith Callaghan and Cate de Vreede

4. Epitomizing the “other” in ethnic eatertainment experiences Deepak Chhabra, Woojin Lee and Shengnan Zhao

5. Gardening in green space for environmental justice: food security, leisure and social capital Rob Porter and Heather McIlvaine-Newsad

6. Growing in place: the interplay of urban agriculture and place sentiment Rudy Dunlap, Justin Harmon and Gerard Kyle

7. Tending to the soil: autobiographical narrative inquiry of gardening Michael J. Dubnewick, Karen M. Fox and D. Jean Clandinin

8. Cooking up a storm: politics, labour and bodies Elaine Swan

This book, the second volume of the previous successful title Eat & Go, showcase the most recent, innovative and successful graphic design and brand identity international projects for cafes, restaurants, bars, dessert shops and bakeries. In today's information-saturated world, food and drink establishments need not only to offer high-quality products, but also a unique visual identity, graphic design that stands out from the rest and good communication ideas. For these companies, unique branding starts with basic elements such as a logo, slogan, font, and colour scheme, and is finally reflected in the product, packaging and related design. This book focuses on graphic design, showing how the unique visual identity of the food industry can help companies attract consumers and achieve success, providing inspiration for graphic and shop designers and entrepreneurs in this area of business. It includes case studies and a wealth of examples.

A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.

Complete coverage of all aspects of dining room service, with real-life examples and updated information on technology in the industry. In The Professional Server, students get an introduction to the many aspects of being a professional server, and experienced servers get an excellent reference to consult for various techniques and service situations they face in their day-to-day work. This popular resource features easy-to-read, self-contained chapters, which flow in a logical sequence and allow flexibility in teaching and learning. Coverage includes areas such as professional appearance, guest communication, table settings, food, wine, and beverage service, and current technologies. Restaurant Reality stories and step-by-step photographs give students an insider's look into what makes an effective server.

Ines Nee makes important key contributions to service recovery research by analyzing the effect of management response content towards negative online customer reviews on the observer's purchase intention. This study is the first to provide a conceptual basis of observers' behavioral reactions towards organizational complaint handling in the context of social media and to empirically test the effect of the two most resource-intensive response options of compensation and explanation. With the help of a profound experimental design, the author detects strategies on how hotel companies should respond towards negative online customer reviews in order to increase the observer's purchase intention and the hotel company's return on complaint management.

Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers.

Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes: famous Persian butterscotch piedelicious blueberry corn muffinstasty cranberry coffee cakefabulous four grain breadluscious lemon barsdelightful chocolate crinkle cookiesIn addition, you’ ll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele.

The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’ re a supervisor of multiple units with a limited amount of time… a new employee struggling with production and service requirements in a large quantity kitchen… an accountant calculating menu costs… or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.

This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.