How do hosts and guests welcome each other in responsible encounters? This book addresses the question in a longitudinal ethnographic study on tourism development in the coffee- cultivating communities in Nicaragua. The research follows the trail of development practitioners and researchers who travel with a desire to help, teach and study the local hosts. On a broader level, it is a journey exploring how the conditions of hospitality become negotiated between these actors. The theoretical approach bases itself on the ethical subjectivity as responsibility and receptivity towards 'the other'. The ideas put forward in the book suggest that hospitality, responsibility and participation all require a readiness to interrupt one's own ways of doing, knowing and being. This book provides a conceptual tool to facilitate reflection on alternative ways of doing togetherness and will be of interest to students and researchers of hospitality, tourism, development studies, cultural studies and anthropology.

Discover the bridge between theory and applied research in the hospitality industry The success of marketing programs is dependent on the knowledge of the trends in the marketplace. Handbook of Marketing Research Methodologies for Hospitality and Tourism is a comprehensive guide that clearly explains analyzing markets, utilizing qualitative and quantitative research methodologies, applying findings to market, development, and marketing strategies for the hospitality industry. The text contains detailed outlines and case studies of several types of research, including feasibility studies, market assessment studies, and site selection studies. Numerous graphic examples and presentation techniques are provided to bridge between theory and applied research with ease. Handbook of Marketing Research Methodologies for Hospitality and Tourism clearly details, all in a single volume, the application of research methodology to the real world, as well as showing how to effectively communicate findings and recommendations. This resource provides dozens of case examples and close attention to clearly explaining all facets of market analysis. Part one discusses research and methodologies, including primary and secondary data and integrative research. Part two explores market analysis and assessment, including marketing assessment for development planning and assessing focal points and intuitive techniques. The third part helps the reader apply their learned research into strategies. The final section explains market analysis planning and communications, including preparing a research-based business review and the effective presentation of research findings. The text provides appendixes of essential data, and a helpful glossary of terms. Topics in Handbook of Marketing Research Methodologies for Hospitality and Tourism include: qualitative market analysis techniques and applications quantitative market research and analysis techniques and applications approaches to organized site selection studies, market studies, and project feasibility studies identification of the processes and sources for key market data for projects, markets, and sites presentation and communication techniques and strategies for market analysis and research findings the relationship of market analysis and research to marketing and development strategy selection and more! Handbook of Marketing Research Methodologies for Hospitality and Tourism is a perfect resource for upper-level undergraduate students and graduate students in hospitality colleges and schools; hotel and restaurant development and market research personnel in hospitality corporations; and market research firms serving the hospitality industry.

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This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent 'hole in the wall' ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.

The thoroughly revised and updated fourth edition of "Foodservice Manual for Health Care Institutions" offers a review of the management and operation of health care foodservice departments. This edition of the book--which has become the standard in the field of institutional and health care foodservice--contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management.

This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards.

Topics covered include: Leadership and Management SkillsMarketing and Revenue-Generating ServicesQuality Management and ImprovementPlanning and Decision MakingOrganization and Time ManagementTeam BuildingEffective CommunicationHuman Resource ManagementManagement Information SystemsFinancial ManagementEnvironmental Issues and SustainabilityMicrobial, Chemical, and Physical HazardsHACCP, Food Regulations, Environmental Sanitation, and Pest ControlSafety, Security, and Emergency PreparednessMenu PlanningProduct SelectionPurchasingReceiving, Storage, and Inventory ControlFood ProductionFood Distribution and ServiceFacility DesignEquipment Selection and Maintenance

Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the foodservice industry.

This book celebrates what has been already achieved in moving the meetings and events industry towards a more sustainable future, and pushes the boundaries of imagination to visualize what might be possible in the years to come. This text simultaneously pushes the thresholds of current knowledge and actions toward a vision of a sustainable future for the meetings and events industry. Written not only as a tool, but as a capacity-builder for future sustainable leaders within the industry, this book includes a wealth of information on new sustainability tools: new standards, new technologies, and even new books.

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.

A timely and up-to-date "go-to" reference work for business events, The Routledge Handbook of Business Events explores and critically evaluates the key debates and controversies inherent to this rapidly expanding subject of study and industry. The volume brings together leading specialists from a range of disciplinary backgrounds and geographical regions, to provide state-of-the-art theoretical reflection and empirical research on management aspects as well as economic, social and environmental impacts and external factors such as transportation. The book incorporates the varied expertise of some 30 expert authors to provide a definitive collection of statements in this field, accompanied by illustrative and engaging case studies embodying real-life scenarios and examples on an international scale. This book is an excellent resource for students, researchers and academics of Events, as well as those of related studies in particular Tourism, Hospitality, Sport, Leisure, Marketing, Business and Development Studies.

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

Although the event management field has grown considerably over the last decade, critical, social-scientific studies of the international events industry are rare. This book intends to help fill this void. It focuses on power, social and political relations, conflicts and controversies in the context of international events, popular festivals and famous spectacles. It draws on recent primary research and offers a diverse range of new and intriguing case studies, for example the Arirang Festival in North Korea, the Gay Games, the Gymnaestrada, horse-racing events, the London 2012 Olympics, regional and rural festivals, the World Baseball Classic, World Fairs/Expos and U2 concerts. The main aim of this volume is to bring the critical, social-scientific analysis of events, festivals and spectacles more into the core of the teaching of events management degree programmes. The book draws extensively upon the disciplines of politics, sociology, cultural studies and history. In the process, it addresses key themes such as: * political economy * politics of popular culture * the global and the local * regionalism and globalization * nations and nationalism * international relations and foreign policy. This groundbreaking collection of essays is unique and innovative. It will be an essential source for students, researchers and academics with a keen interest in critical, social-scientific analyses of events.

Human Resource Management in Hospitality Cases adopts a practical case-based approach to develop critical thinking and problem-solving skills in future hospitality managers. Using tried-and-tested real-life scenarios, this book thoroughly prepares hospitality students for a career in the field. Chapters are comprised of 75 short vignettes, split into nine sections that reflect and cover the primary challenges facing hospitality managers on a daily basis, including leadership credibility, building and managing employee performance, managing a diverse workforce, dealing with problem behaviors, and many others, all contextualised within the hospitality industry. With a main "think point" and series of questions for each case, the book is a highly insightful and engaging read. Suggested answers and solutions to the questions can be found within the extensive online resources that complement the book. Each section is also contextualized and theorized with an additional reading section, organized by key concept. This book will be essential for all students of hospitality and an invaluable resource for current practitioners in the field as well.

This text focuses on HUMAN RESOURCES MANAGEMENT & SUPERVISION topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program (R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.

This text focuses on CONTROLLING FOODSERVICE COSTS topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The text and exam are part of the ManageFirst Program (R) from the National Restaurant Association (NRA). This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook, online exam prep for students, instructor resources, a certification exam, certificate, and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies, practice tests for every chapter, a comprehensive cumulative practice test, and more! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping you to appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection and control of microorganisms in foods. *Accessible and practical introduction to food microbiology and food hygiene *Assumes no prior knowledge of microbiology *Highly illustrated including colour photographs, charts, diagrams and cartoons to aid learning and retention *Student-focused with quizzes and exercises throughout, summary boxes, vignettes and a glossary of technical terms *Weblinks to further information on the Internet Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health and public health.

In today's increasingly complex tourism environment, decision-making requires a rounded, well-informed view of the whole. Critical distance should be encouraged, consultation and intellectual rigour should be the norm amongst managers and there needs to be a radical shift in our approach to educating future tourism and hospitality managers and researchers. This second edition intends to move the debate forward by exploring how critical tourism inquiry can make a difference in the world, linking tourism education driven by the values of empowerment, partnership and ethics to policy and practice. This volume is designed to enable its reader to think through vital concepts and theories relating to tourism and hospitality management, stimulate critical thinking and use multidisciplinary perspectives. The book is organized around three key ways of producing social change in and through tourism: critical thinking, critical education and critical action. Part one focuses on the importance of critical thinking in tourism research and deals with two key topics of our academic endeavours (i) tourism epistemology and theoretical and conceptual developments; (ii) research entanglements, knowledge production and reflexivity. Part two considers 'the university as a site for activism' by mapping out the moral, academic and practical role of educators in developing ethical and responsible graduates and explores the student experience. The final part attempts to provide new understandings of the ways in which social justice and social transformation can be achieved in and through tourism. This timely and thought provoking book which collectively questions tourism's current and future role in societal development is essential reading for students, researchers and academics interested in Tourism & Hospitality.

Here is the first book to specifically and comprehensively address the rapid changes and advances in technology in the planning, management, and marketing of meetings and events. The multigenerational trio of authors, including Joe Goldblatt and two of his former students, Seungwon "Shawn" Lee and Dessislava Boshnakova, cover the most important aspects of using technology for today's meetings and events, such as How to harness the power of social media How to use crowdsourcing effectively How to choose appropriate room layout design software How to manage and use guest-generated content How to measure and evaluate your success How to choose meeting registration software How to promote your meeting with blogs, websites, podcasts, and more How to hold virtual meetings and events How to use search engine optimization to advantage The area of meeting and event technology is a fast-growing component of the meetings, incentives, conventions and exhibition (MICE) industry. With a foreword by Corbin Ball, an internationally renowned speaker, consultant and writer in the meetings and events technology field, The 21st Century Meeting and Event Technologies will be an essential resource for hospitality students and business professionals. Faculty may request an examination copy from [email protected]. Please provide your name and title, course title, course start date, current text, number of students, and your institution address.

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader with the tools to fully understand the challenges and benefits of running a successful catering business. Catering was written as an easy-to-follow guide using a simple step-by-step format and provides comprehensive coverage of all types of catering. This is a significant contrast to other texts which are geared to a specific segment of catering such as on-premise, off-premise, or corporate dining. The graduate who decides to enter into catering will be charged with providing the restaurant experience to their clients and optimizing profits for their employer. Catering will assist them in achieving these goals.

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.

India has been in transition for the last two decades, moving from a mixed economy toward a market economy model, and the Indian hospitality industry is metamorphosing into a mature industry. It is time that the story of the Indian hospitality industry is told. The Indian Hospitality Industry: Dynamics and Future Trends tells that story, one defined by the industry's push for growth in revenues and the struggle to match the revenue growth with profitability. The volume includes a selection of insightful chapters that offer research into the multiple dimensions of the Indian hospitality industry. The book covers many segments of the hospitality sector, including hotels, events and catering businesses, and restaurants and coffee shops, both domestic and small mom-and-pop businesses as well as international chains. The opening chapters set the tone for providing an overarching perspective on the status of the industry in terms of the macroeconomic variables and how they may have impacted the health of hospitality businesses in India. The book then goes on to explore a wide variety of issues. The editors and chapter authors are either practitioners themselves or researchers, looking at both domestic and international hospitality business in India and a wide variety of economic factors. The information divulged here will be important for stakeholders, which includes domestic and international hospitality professionals, business leaders, investors, and those in governmental positions, especially in the tourism ministry. The volume informs on the issues and challenges that that the hospitality industry in India is up against. The book looks at the dilemma of a industry that responded to the demand growth promise by ramping up supply, only to find that the investments made were received by an actual growth that was way shy of forecasts and left investors with unexpected losses on their profit & loss statements and bloodied balance sheets.

Tourism Marketing: A Strategic Approach presents a variety of practical application tools, skills, practices, models, approaches, and strategies that are proving themselves effective in tourism marketing. The volume considers overall infrastructure, socioeconomic conditions, and modern tourism business infrastructure in discussing the efficiency of good strategies and practices and their impact on business and economic growth. Tourism is one of the fastest growing industries, and in the next few decades, it will play a role in many fields, such human resources, national economic growth, and more.

Exploring the importance of destination branding and destination marketing as well as their implications on sustainability in tourism, this book approaches the topic through the lens of destination image, taking into account the large influence of appearance on tourist attraction. With consideration to various stakeholders in sustainable tourism development, this book incorporates ideas for new techniques in destination branding and marketing in order to maximize economic impact. The book also discusses the rising influence of social media on tourists' interest. Emphasizing sustainability in tourism development, the chapters address a number of important issues, such as post-disaster tourism marketing, culture and heritage tourism, eco-tourism, community-based nature tourism, community involvement in destination development, benchmarking for destination performance evaluation, sustainable food practices in tourism, and more. Each chapter of this book incorporates a quantifiable trend in tourism development, including various paradigms and studies that relay different statistics about certain areas of tourism. The book makes use of case studies for specific destinations and integrates strategies, evidence, and analyses to offer a holistic understanding of the myriad factors involved in sustainable tourism development.

This innovative book is the first to explore social entrepreneurship in the field of hospitality, introducing students to the principles of social entrepreneurship motivation, finance, sustainability, issues and challenges, and how these can be successfully implemented in a range of hospitality settings. The hospitality industry offers a particularly fruitful framework for social entrepreneurs, partly due to the low barriers of entry and opportunities to enhance social and environmental wealth. A variety of international case studies are integrated throughout to showcase the challenges and successes of social entrepreneurship in the hospitality industry in a wide range of settings. Discussion questions, further reading suggestions and exercises at the end of each chapter help the student to explore these concepts further. Insights into the industry’s role during and potentially beyond the COVID-19 crisis are offered in the concluding chapter. The is a timely addition to the literature, written by a team of highly regarded professionals and academics, and will be essential reading for all current and future entrepreneurs in the field of Hospitality Management.

This innovative book is the first to explore social entrepreneurship in the field of hospitality, introducing students to the principles of social entrepreneurship motivation, finance, sustainability, issues and challenges, and how these can be successfully implemented in a range of hospitality settings. The hospitality industry offers a particularly fruitful framework for social entrepreneurs, partly due to the low barriers of entry and opportunities to enhance social and environmental wealth. A variety of international case studies are integrated throughout to showcase the challenges and successes of social entrepreneurship in the hospitality industry in a wide range of settings. Discussion questions, further reading suggestions and exercises at the end of each chapter help the student to explore these concepts further. Insights into the industry's role during and potentially beyond the COVID-19 crisis are offered in the concluding chapter. The is a timely addition to the literature, written by a team of highly regarded professionals and academics, and will be essential reading for all current and future entrepreneurs in the field of Hospitality Management.

Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated to include recipes that incorporate modern culinary trends and up-to-date techniques. It contains all of the underpinning knowledge you need for whichever Level 3 course you are completing. In addition, catering colleges from across the UK have contributed regional recipes which will be of interest to Level 3 and master chefs alike. - Put your knowledge into practice with 400 specially selected, easy-to-follow recipes complete with colourful photographs - Master important skills with dozens of step-by-step sequences which guide you through advanced techniques - Get hints, information and valuable advice on working in a professional kitchen from real chefs - Test yourself with questions at the end of each chapter and refine your reflection technique with special sections on identifying results and conducting independent research - Access industry-standard videos on your smartphone, tablet or computer with QR codes embedded in the text

This book examines cross-cultural managerial competence across all managerial functions. Focusing particularly on the hospitality and tourism industry, editor Saee examines the cross-cultural implications of planning: workplace communication, recruitment/promotion, induction, training, supervision, industrial relations, management of change, customer service, financial management and marketing.

Incorporating well-structured discussion, this book demonstrates an excellent balance of theory and practical application, and takes an innovative angle on the analysis of the host countries managers, undergoing culture shock. This volume will be useful to students across many disciplines including cross-cultural studies, international business and tourism.