The Hilton brand is arguably one of the most successful and iconic brands in the hospitality industry in all time. The Story of Hilton Hotels: 'Little Americas' provides both an informative historical analysis of the development of the company, as well an engaging narrative about Conrad Hilton himself, illustrating how he fulfilled the typical American dream of rising from rags to riches and constructing a multinational hotel empire. The Story of Hilton Hotels: 'Little Americas' also engages with the wider historical contexts of politics and culture. It analyses some of the key shifts in the area of hotel management including standardisation, asset-light models and delivering the customer experience. Using original data and the first hand academic research the author can use this iconic hotel brand as a lens through which to analyse some of the key theoretical concepts and practices that are used in the industry today. A vital resource for all students (both postgraduate and undergraduate) on hospitality, marketing, business history and business management courses as well as executive courses delivered to hospitality professionals.

The Hilton brand is arguably one of the most successful and iconic brands in the hospitality industry in all time. The Story of Hilton Hotels: 'Little Americas' provides both an informative historical analysis of the development of the company, as well an engaging narrative about Conrad Hilton himself, illustrating how he fulfilled the typical American dream of rising from rags to riches and constructing a multinational hotel empire. The Story of Hilton Hotels: 'Little Americas' also engages with the wider historical contexts of politics and culture. It analyses some of the key shifts in the area of hotel management including standardisation, asset-light models and delivering the customer experience. Using original data and the first hand academic research the author can use this iconic hotel brand as a lens through which to analyse some of the key theoretical concepts and practices that are used in the industry today. A vital resource for all students (both postgraduate and undergraduate) on hospitality, marketing, business history and business management courses as well as executive courses delivered to hospitality professionals.

The purchase and consumption of wine, whether in hospitality environments or domestic settings, has huge anthropological significance underpinned by a discourse of wine appreciation. It can be seen as a multi-sensory and symbolically status-rich activity framed by historical, social, cultural and ethical discourses. This innovative book offers a critical study of wine from social and cultural perspectives. The field of wine studies spans the spectrum of cultural and technical issues concerning the place of wine in society from viticulture, vinification, labelling, regulation, marketing, purchasing, storage and its final consumption. It combines social history and contemporary questions including the notion of terroir, the nature of protected wine designations, the pricing of wine and the different motivations for buying and consuming wine. It considers wine as a beverage, as an aesthetic exercise and as a marker of status, as well as health implications and legal controls. The title offers a timely contribution into the significance of wine and the role of knowledge, both of which have conceptual and managerial implications in terms of marketing, promotion, consumption and distribution. By offering a holistic and innovative understanding of wine and its consumption, it is a must-read for students and scholars in the fields of wine and social science.

Praise for Making Dough

"I was enchanted, intrigued, and fascinated by every page of this book. Kirk Kazanjian, Amy Joyner, and Dick Clark (yes, that Dick Clark) have done a masterful job of storytelling in Making Dough. The book is inspirational, enlightening, and just plain great reading. In fact, it's great reading with sprinkles on it. What a yummy book!"
-Jay Conrad Levinson
Bestselling Author, Guerrilla Marketing series of books

"Krispy Kreme's success goes well beyond being a retail phenomenon. This book will show you what went on behind the scenes to build the company. Along the way, it will teach you how you can take a product that is seemingly counter-culture and turn it into an addictive brand."
-Phil Lempert
Author, Being the Shopper and Today show food trends editor

"Words can't do justice to Krispy Kreme doughnuts-just eat one! But as a fan of the product, it's interesting to read this business success story."
-Vince Gill
Singer/Songwriter

"You know what? You have absolutely no chance of starting the next Krispy Kreme! But, the lessons they learned and the insight they used to build their once-in-a-lifetime success are useful, practical, and powerful tactics that any business can benefit from."
-Seth Godin
Author, Purple Cow

"Take heart. You don't need a massive organization and a massive advertising budget to build a powerful brand. This interesting book by Kirk Kazanjian and Amy Joyner tells how Krispy Kreme did it on a shoestring."
-Al Ries
Coauthor, The Fall of Advertising and the Rise of PR

"I think it's safe to say that just about every company would love to know the secret ingredients of Krispy Kreme's sweetsuccess. After all, it doesn't advertise, it is a revered member of the community, and it keeps growing like crazy. What an extraordinary business! Without doubt, you should pay attention to what Krispy Kreme is doing, especially if you want to prosper in today's competitive world."
-From the Foreword by Dick Clark
Producer, Entertainer, and Krispy Kreme Franchisee

"Hotel Management and Operations, Fifth Edition" provides a practical, up-to-date, and comprehensive approach to how professionals across the industry manage different departments within their operation. From the front office to finance, from marketing to housekeeping, this resource offers advanced theory played out in practical problems. Multidimensional case studies are a notable feature, with complex management problems portrayed from multiple viewpoints; "As I See It" and "Day in the Life" commentaries from new managers provide further real-world perspective. Covering the latest issues affecting the industry, this text gives students and professionals an up-to-date, dynamic learning resource.

This new text and reference focuses on stakeholder theory applied to event management and goes beyond traditional approaches by treating event management as an applied field. The book goes further than the economic impacts of events, and looks with a new perspective at issues such as- * The relationships between stakeholders and the consequences that such relationships create * An approach strongly rooted in management and the commonly-recognized management functions of planning, organizing, staffing, directing and controlling * Introducing throughout the relevant theory and showing how theory is being used in the events sector The book uses a wide range of relevant examples and case studies that will be relatable to the real world. Online resources will also be included, such as annotated bibliographies, lists of further readings and periodicals, and relevant websites. It will be an essential introduction for all events students and practitioners The Events Management Theory and Methods Series examines the extent to which mainstream theory is being employed to develop event-specific theory, and to influence the very core practices of event management and event tourism. Each compact volume contains overviews of mainstream management theories and methods, examples from the events literature, case studies, and guidance on all aspects of planned-event management. They introduce the theory, show how it is being used in the events sector through a literature review, incorporate examples and case studies written by researchers and/or practitioners, and contain methods that can be used effectively in the real world. Series editor: Donald Getz. With online resource material, this mix-and-match collection is ideal for lecturers who need theoretical foundations and case studies for their classes, by students in need of reference works, by professionals wanting increased understanding alongside practical methods, and by agencies or associations that want their members and stakeholders to have access to a library of valuable resources.

Tourism and the Lodging Sector is a pioneering book and is the first text of its kind to examine the lodging sector from a tourism perspective. The book highlights the importance of the lodging sector in tourism as a major income generator and essential part of the travel experience. The book offers an international perspective on topics such as sustainability, security, economic development, technology and globalization. The issues, concepts and management concerns facing this industry are examined, highlighting important topics such as: the place of accommodations in tourism and vice versa the social ecological and economic implications of lodging development management and restructuring issues in a globalizing industry sustainable tourism and the accommodation sector cross-sectoral linkages between lodging, food services, gaming, conferences, and other intermediaries the interaction between supply and demand safety and security in tourism and lodging. Tourism and the Lodging Sector critically examines a wide range of lodging establishments from an industry and social science perspective, drawing parallels and distinctions between the various types of accommodation, from campgrounds for the cost-conscious or adventurous outdoor traveler, to luxury, five-star resorts, and more innovative accommodation such as tree-house hotels and ecolodges. This is essential reading for students of tourism, this book is an indispensable guide, unprecedented in the field of tourism management.

Shrimp is easily America's favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry's existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou provides insightful analysis of this paradox and a detailed, thorough history of the industry in Louisiana. Dried shrimp technology was part of the cultural heritage Pearl River Chinese immigrants introduced into the Americas in the mid-nineteenth century. As early as 1870, Chinese natives built shrimp-drying operations in Louisiana's wetlands and exported the product to Asia through the port of San Francisco. This trade internationalized the shrimp industry. About three years before Louisiana's Chinese community began their export endeavors, manufactured ice became available in New Orleans, and the Dunbar family introduced patented canning technology. The convergence of these ancient and modern technologies shaped the evolution of the northern Gulf Coast's shrimp industry to the present. Coastal Louisiana's historic connection to the Pacific Rim endures. Not only does the region continue to export dried shrimp to Asian markets domestically and internationally, but since 2000 the region's large Vietnamese immigrant population has increasingly dominated Louisiana's fresh shrimp harvest. Louisiana shrimp constitute the American gold standard of raw seafood excellence. Yet, in the second decade of the twenty-first century, cheap imports are forcing the nation's domestic shrimp industry to rediscover its economic roots. "Fresh off the boat" signs and real-time internet connections with active trawlers are reestablishing the industry's ties to local consumers. Direct marketing has opened the industry to middle-class customers who meet the boats at the docks. This "right off the boat" paradigm appears to be leading the way to reestablishment of sustainable aquatic resources. All-one-can-eat shrimp buffets are not going to disappear, but the Louisiana shrimp industry's fate will ultimately be determined by discerning consumers' palates.

"Foodservice Management Fundamentals" focuses on the tools necessary for managing foodservice operations in today's aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation--commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

Employee relations, food and liquor liability, partron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive legal hassles. This book gives readers an opportunity to look at hospitality operations from a legal standpoint and to develop management strategies to prevent legal problems.

Is it time for traditional hotels to check out? As one of the world's most established industries, the hotel sector has remained relatively unchanged and unchallenged for decades. Yet traditional hotels have recently come under increasing pressure on two major fronts: from disruptors in the sharing economy such as Airbnb, and by a rising wave of modern consumers who have become re-educated by social media and hotel comparison websites. Can this traditionally slow-moving sector reinvent itself or will it become increasingly marginalized? Is it time for traditional hotels to check out? Increasing numbers of hoteliers believe that traditional hotels are on the brink of a resurgence in popularity. Global hotel chains are catching up to modern trends - adding technologized curation and personalisation to their offerings. In Checking Out, Katherine Doggrell interviews key figures in the hotel industry and draws upon various case studies to explore the ways in which this traditionalist industry can remain relevant in the 21st century. The hotel 'experience' has been redefined, as guests now value fast Wi-Fi and mobile check-ins over room service and mini-fridges. Checking Out is an engaging investigation into the unprecedented challenges that face the hotel sector in the digital era and the strategies that are being employed by its leaders and innovators.

Create, manage, and grow a successful foodservice operation in any cultural institution

The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution.

A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions’ foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution’s mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to:

• Use catered special events to encourage membership and sponsorship
• Develop and market a private special events program
• Create a restaurant that enhances the visitor experience
• Evaluate and assess in-house restaurants and special events programs
• Renovate or expand an existing foodservice operation
• Ensure food quality and safety

An essential guide for a vital foodservice skill-revised and updated

Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. This Third Edition also features:

An updated nutrition and menu planning chapter, with new coverage of dietary guidelines, menu labeling laws, and the relationship between nutrition and health

An expanded collection of sample menus from restaurants and hotels across the country that illustrate a wide variety of menu styles and descriptive copy

Numerous forms, tables, and worksheets to aid in menu research, planning, and design

New appendices and resources such as updated information on nutrition guidelines, an expanded list of culinary terminology, and cultural adaptations to the Food Guide Pyramid

An increased number of practice problems to reinforce understanding of key concepts such as recipe costing and yield

With this accessible resource, hospitality and culinary students, restaurateurs, and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.

The environmental, social and financial dimensions of sustainability rest on the ethical principles of avoiding harm and doing good. This means diminishing the environmental impact of societies, organizations and individuals and avoiding waste in all its forms wherever possible. Doing good means leaving a positive environmental and social footprint and throughout, this text the focus is on all three levels. Based on theory and practice it takes the student through the key issues focusing on the hospitality industry, particularly the hotel sector. It analyses environmental, economic and social value in the industry, and what can be done to maximise the good for all the stakeholders in the long term. In an accessible and structured manner, it delivers: * A clear focus on the four major areas in which value is created in the hotel industry- distribution; buildings; procurement and operations; * A clear description and analysis of the key sustainability challenges faced in each area; * A wide range of international industry cases; * Chapters structured with clear introductions, summaries and learning outcomes. It is an ideal text for students on bachelors and masters courses in Hospitality Management, Hotel Management and Tourism Management and for practitioners in the hospitality sector.

This is the first textbook and reference work on evaluation intended for event management and event tourism. Drawing upon generic evaluation theory and methods, event and tourism research and real-world experiences, the author provides concepts and tools needed for the establishment of a comprehensive evaluation system and the implementation of varied evaluation projects. The strength of this book lies in its emphasis on evaluation foundations, both theoretical and methodological, enabling the student and practitioner to adapt the evaluation process to many situations using: *A range of tools from simple checklists to more advanced logic models; *Specific chapters devoted to the most challenging evaluation contexts: the visitor and their experience, quality and human resources; *A chapter devoted to exploring different evaluation challenges in the full range of planned events, including the tourism dimension; *An introduction of impact assessment. The Events Management Theory and Methods Series examines the extent to which mainstream theory is being employed to develop event-specific theory, and to influence the very core practices of event management and event tourism. Each compact volume contains overviews of mainstream management theories and methods, examples from the events literature, case studies, and guidance on all aspects of planned-event management. They introduce the theory, show how it is being used in the events sector through a literature review, incorporate examples and case studies written by researchers and/or practitioners, and contain methods that can be used effectively in the real world. Series editor: Donald Getz. With online resource material, this mix-and-match collection is ideal for lecturers who need theoretical foundations and case studies for their classes, by students in need of reference works, by professionals wanting increased understanding alongside practical methods, and by agencies or associations that want their members and stakeholders to have access to a library of valuable resources.

This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work-including chocolate work-are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

A complete blueprint for all types of restaurant development—from concept through construction

Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to:

• Assemble and manage your restaurant development team
• Prepare a marketable business plan to use when seeking financial backing
• Approach site evaluation, budgets, scheduling, and more
• Write a detailed operational plan of how the restaurant will function
• Prepare an effective design program to fulfill your operational requirements
• Coordinate key elements of planning and design
• Manage the construction phase, pre-opening activities, and follow-up

No matter what your business background—catering, marketing, management, or finance—this self-contained guide is one resource you will not want to be without.

The hospitality sector is one of the largest growing industries in the world. This is reflected in the growing number of academic courses available on the subject. The key element of hospitality management is interaction between the people who work in the industry and the environment in which they work.

Yvonne Guerrier has compiled a state-of-the-art textbook which considers the core elements of organizational behaviour in the hospitality industry with an international perspective. By its very nature, hospitality management is becoming an international topic and as such needs to be studied in this context. The book draws on the available case studies and experiences from around the world in order to develop an understanding of working and living with people from different cultures.

Organizational Behaviour in Hotels and Restaurants will enable you to find the answers to such questions as:
"Why is it a pleasure to work in some organizations and torture to work in others?
"Why is it sometimes difficult to motivate people to work hard?"
"How can one person persuade people to work together as a team?"
What is the best way of designing an organization structure?"
"How can I persuade my boss to listen to my ideas?"

Students studying hospitality management, hotel management or hotel and catering management at degree level will find this book an invaluable guide to the subject. Students studying for degrees in tourism management, leisure management and retail management will also find much in this book which is of relevance and interest to them.

This book brings together multi-disciplinary research and practical evidence about the role and exploitation of big data in driving and supporting innovation in tourism. It also provides a consolidated framework and roadmap summarising the major issues that both researchers and practitioners have to address for effective big data innovation. The book proposes a process-based model to identify and implement big data innovation strategies in tourism. This process framework consists of four major parts: 1) inputs required for big data innovation; 2) processes required to implement big data innovation; 3) outcomes of big data innovation; and 4) contextual factors influencing big data exploitation and advances in big data exploitation for business innovation.

Supervision in the Hospitality Industry, 8th Edition focuses on the different roles of employees from beginning leaders, newly promoted supervisor, or anyone planning a career in the hospitality field. A market leader, this text is widely used by thousands of students training for a career in the hospitality industry and current hospitality supervisors alike. Supervision is unique in that it does not solely rely on the supervisor's point of view; instead, it considers the viewpoints of all levels of associates to create an informed picture of management and supervision in the hospitality industry.

Examines the concept of luxury and its meaning across tourism, events and hospitality globally. Packed with case studies, it's a challenging and innovative text that investigates how the idea of luxury is changing in response to a variety factors, such as social change, technological innovation and the challenge of sustainability. It covers the following areas, issues and case studies: * Traditional luxury products: the 'golden age' of luxury cruising; the grand old five star hotels and the 'Ritzification' of the European hotel industry, the early days of civil aviation, and the 'Grand Tour. * Travel and Transport: the luxury tourist trains of today around the world; the First Class service of Gulf States airlines; taxi travel from limousines to Uber! * Tourism operators: small-scale tailor-made holidays - 'Nomadic Thoughts' in the UK; ethical community based tourism, the case of 'Village Ways'; specialist music festival operators * Tourist destinations: luxury shopping destinations - designer brands, gold and markets; exclusive private islands; gastronomy destinations - Copenhagen, San Sebastian and Cornwall! * Hotels: the impact of Airbnb, pop - up hotels, fashion hotels and the luxury hotel brands such as Banyan. * Food: the three star Michelin restaurants; the kudos of eating street food; farmers markets; 'eating with the locals'. * Events: Upselling at festivals including meet-and-greet opportunities; luxury weddings; corporate hospitality at major sporting events * The cruise sector: the 'democratisation' of the cruise market- selling luxury at affordable prices. * Tourist behaviour: 'co-creation'/personal development travel eg foraging and cooking holidays in the UK; the 'slow travel' movement; experience sharing via social media; upscale hedonism. * Tourism media: Conde Nast Traveller magazine; 'designer' travel guides. An innovative text, and must have reading for all those studying in hospitality, events and tourism, as well as researchers and pracitioners wishing to keep abreast of the latest developments in this influential and growing market segment.

The ultimate guide to beef fundamentals and master cutting techniques

An ideal training tool that's perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, "The Art of Beef Cutting" provides clear, up-to-date information on the latest meat cuts and cutting techniques.

Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primalIncludes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy referenceThe author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen's Beef Association and created their current retail beef cut charts

"The Art of Beef Cutting" is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

Join Christopher Nye on his hilarious journey to become the self-styled Rocco Forte of the Road to Eastbourne... This is a book about a dream. The dream of running a restaurant. In Uckfield, East Sussex. Well, okay, Uckfield didn't actually appear in the dream. But for Christopher Nye it was the perfect choice: a small town, but not too small; a town crying out for an American-style diner; a town without a McDonald's. So here's the story of how to make it big in small-town Britain. How to find the right premises (if not quite the right location); how to motivate teenage staff while giving work experience to a haute cuisine chef; how to stay out of casualty when things get a bit 'Goodfellas' on a Friday night; how to keep your puppy hidden from the Environmental Health Inspector; and why you should never, ever, hire an Elvis impersonator on the cheap. Oh - and how to deal with McDonald's, when they realise they need an outlet in Uckfield after all. Maximum Diner is a tale of all this, served up with the crispiest fries and the strangest milkshakes on the south coast. Read it and laugh aloud. But keep that dream alive. For this might all happen to you.

This book works to fill a serious gap in tourism and hospitality research - children as future consumers. For decades, researchers and industry practitioners alike have overlooked and undervalued the significance of children's perspectives and their influence as decision-makers. However, the United Nations Convention on the Rights of the Child (1989) emphasizes that children have the right to participate in matters that affect them. With this in mind, the contributors to this edited collection draw attention to children as thinkers, actors and transformers of the future of the tourism and hospitality industry. Through a mix of conceptual and empirical chapters, the book collectively supports an overarching theme: the empowerment of children as present and future consumers should be a core component of any sustainable tourism initiative. Towards this goal, the chapters herein represent internationally diverse perspectives and offer a number of innovative recommendations to the industry's practitioners.

This book has been written by two experts in ventilation and indoor air quality with vast experience in the field of kitchen ventilation in both Asia and Europe. The authors share their extensive knowledge of the subject and present the results of their research programs as well those of other researchers. Discussing advanced theories of and design approaches for kitchen ventilation, it is a useful reference resource for a wide range of readers, including HVAC researchers, designers and architects.