Vietnam attracts visitors from various source markets and such diversity has become commonplace in major tourism receiving areas. The practice of international tourism generally implies cross-cultural experiences on the part of both tourists and service providers. Given the marked differences between the cultures of Asian and Western travelers, and since Asian cultures are heterogeneous, an understanding of the impact of rules of behaviour between international travelers from different cultural backgrounds will be critical for the effective operation of tourism in Vietnam. This book investigates the major cultural differences between Vietnamese hosts and Chinese, French and American travelers that impinge upon host-guest social and cultural interactions. Within the tourism literature, markets have been divided on the basis of psychographics, geographic and behavioural characteristics. Amongst these methods, the common ones are nationality, benefits sought, tourist role and social class, with nationality and rules of social interaction (or rules of behaviour) being the most important segmentation variables to be included. This book has both practical and academic significance. Drawing upon the marketing, tourism, and cultural studies literature and examining cultural values in tourism settings, the research presented in this book provides some strategic directions for tourism managers and marketers. From a theoretical perspective, this book provides an enriched understanding of Rokeach's and Argyle's models. These instruments have previously been applied in the fields of sociology, psychology, and marketing. In the present case, these models are used with some modifications to measure the cross-cultural service interactions and the associated insights that are useful for tourism researchers, developers, marketers, and managers. This book is evidence based and can serve as a guide to meet the needs of Asian and Western tourists with particular reference to the important influence of cultural backgrounds and rules of behaviour on touristhost service interactions in cross-cultural settings. It applies the empirically based models to development-related challenges confronting the tourism sector.

Organised into three parts, replete with four 32-page photo inserts that illustrate the past to the present. A memoir spanning eight decades. The memoir bumps into people of distinction and interest - Queen Elizabeth, Jacqueline Kennedy, Eddie Fisher, Ava Gardner, Richard Burton, Joseph Heller, and Dirk Bogarde, to name a few. When Giovanna Govoni, age seventeen, welcomed the allied troops into Rome on June 5, 1944, never did she imagine that on this day, she was opening a door that was to become an illustrious adventure filled with glamour and excitement that rubbed shoulders with luminaries ranging from American army generals to international movie stars to corporate magnates. But such was her luck that she happened to be on Rome's via Flaminia as the American liberation troops entered the city and when overheard in the crowd speaking in perfect English to her mother by "Stan the Donut Man" at the head of the column led by General Mark Clark and the Fifth Army, Giovanna's life changed. Salvadore was born in France, educated until age six in England, and returned to her native Italy during World War II. She was cosmopolitan before the word had any meaning. An incredible chronicler of both fact and intuition, Salvadore has always kept copious appointment agendas from the age of ten. In My Dolce Vita, Salvadore describes her teenage school days and the horrors of World War II, her exciting years as the first female public relations executive in Italy for TWA and Howard Hughes, and her more than four glamorous decades as the PR legend of Villa d'Este on Lake Como.

It is vital for hospitality management students to understand key management concepts as part of the complex and intimate nature of the services industry. Principles of Management for the Hospitality Industry is designed specifically for hospitality students who need to be able to use management tools and techniques to become successful hospitality managers.

By placing you at the heart of an imaginary workplace this book offers the opportunity to work through all of the items of discussion for each topic. The chapter begins with a scenario to prompt an exploration of a given topic, and concludes with the outcome of this scenario to reinforce the lessons learnt throughout the chapter. Highly practical in approach, this is an up-to-date and skilful integration of all core areas of management. It is packed with tools and techniques to aid learning and understanding, enabling you to:

• improve your professional management vocabulary with definitions in each chapter, and a complete glossary of terms
• visualize key concepts with over one hundred explanatory diagrams
• gain confidence by testing your understanding on the accompanying website
• practical applications of theory are illustrated in international case studies throughout the book
• discussion questions prompt an exploration of key concepts.

This title also has a companion website for lecturers which includes an Instructors' manual, PowerPoint slides and quizzes to aid teaching and learning.

"Advances in Hospitality and Leisure," a peer-reviewed series, delivers refreshing insights from a host of scientific studies in the domains of hospitality, leisure, and tourism. It provides a platform to galvanize thoughts on contemporary issues and emerging trends essential to theory advancement, as well as professional practices from a global perspective. The main focus of this series is to transcend the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected. The series is keen to address the needs of the populace having interests in disseminating ideas, concepts and theories derived from scholarly investigations. Potential readers may retrieve useful texts to outline new research agendas, suggest viable topics for a dissertation work, and augment the knowledge of the subjects of interest.

Targeted analytics to address the unique opportunities in hospitality and gaming The Analytic Hospitality Executive helps decision makers understand big data and how it can drive value in the industry. Written by a leading business analytics expert who specializes in hospitality and travel, this book draws a direct link between big data and hospitality, and shows you how to incorporate analytics into your strategic management initiative. You'll learn which data types are critical, how to identify productive data sources, and how to integrate analytics into multiple business processes to create an overall analytic culture that turns information into insight. The discussion includes the tools and tips that help make it happen, and points you toward the specific places in your business that could benefit from advanced analytics. The hospitality and gaming industry has unique needs and opportunities, and this book's targeted guidance provides a roadmap to big data benefits. Like most industries, the hospitality and gaming industry is experiencing a rapid increase in data volume, variety, and velocity. This book shows you how to corral this growing current, and channel it into productive avenues that drive better business. * Understand big data and analytics * Incorporate analytics into existing business processes * Identify the most valuable data sources * Create a strategic analytic culture that drives value Although the industry is just beginning to recognize the value of big data, it's important to get up to speed quickly or risk losing out on benefits that could drive business to greater heights. The Analytic Hospitality Executive provides a targeted game plan from an expert on the inside, so you can start making your data work for you.

"Advances in Hospitality and Leisure (AHL)", a peer-review series published annually, is seeking to deliver refreshing insights from a host of scientific investigations pertaining to hospitality, leisure, and tourism while rendering an academic forum to stimulate discussion on current literature, contemporary issues and emerging trends essential to theory advancement as well as professional practices from a global perspective. The main focus of this series is to divulge the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected. "AHL" strives to address the needs of the populace willing to disseminate seminal ideas, concepts, and theories derived from scholarly inquiries. Potential readers may retrieve useful texts helping outline new research agendas, suggest viable topics for a dissertation work, and augment the knowledge of the new subjects of learning.

"Advances in Culture, Tourism, and Hospitality Research" ("ACTHR") broadly seeks to increase understanding and description of human behavior, conscious and unconscious meaning, and implicit/explicit decision processes applied to living and making major and everyday choices from where to live, how culture affects thinking and actions; marriage, children; work choices and behavior; leisure pursuits; holiday destination; travel behavior; making tradeoffs among work, play, sleeping, and necessity behaviors; deciding, using, and evaluating short and long term accommodations; and, decisions and behaviors regarding assisted living and death. The objective of "ACTHR" is to promote synergies among culture, work, leisure, tourism, and hospitality scholars. The series focuses on examining individuals and households lived experiences and their cultural and personal antecedents and consequences. Most papers appearing in "ACTHR" will offer advances both in theory and empirical evidence; empirical reports include interpretive, positivistic, or mixed research designs. Arch Woodside is very well known and highly respected figure in tourism in marketing, tourism & leisure. This volume offers a unique and interdisciplinary view on lifestyle. Each volume of the series consists of original articles.

'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN 'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLIS Sous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.

This is the first book to address the concept of resilience and its specific application and relevance to tourism, in particular tourism destinations. Resilience relates to the ability of organisms, communities, ecosystems and populations to withstand the impacts of external forces while retaining their integrity and ability to continue functioning. It is particularly applicable to tourism destinations and attractions which are exposed to the potentially harmful and sometimes severe effects of tourism development and visitation, but which also can experience increased resilience from the economic benefits of tourism. Phenomena such as destination communities, wildlife populations and ecosystems are discussed, as well as the ability of places and communities to use tourism and its infrastructure to recover from disasters such as tsunamis, earthquakes, unrest and disease. This book: * Compares the relevance of resilience to sustainability * Contains contributions from many of the leading international authors * Brings together varying viewpoints of both conceptual and applied issues * Includes example case studies from Whistler, western Canada; Sri Lanka; Purnululu National Park, Australia; and the remote Pitcairn Island in the Pacific Tourism and Resilience is relevant for researchers, students and practitioners in tourism and related fields such as development studies, geography, sociology, anthropology, economics and business/management.

The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out culinary tourism throughout the world, this book provides an overall direction to the development of food tourism and a section on the future of this trend.

In the modern hospitality industry, it is critical to understand travelers' needs and wants for businesses to survive and remain competitive. Further study on understanding travelers' motivations is essential in this field. Cases on Traveler Preferences, Attitudes, and Behaviors: Impact in the Hospitality Industry showcases several research-based case studies to understand travelers' preferences, attitudes, and behaviors to illustrate empirical methodologies in order to guide academics and practitioners in their research endeavors. Covering key topics such as destinations, rural areas, social impacts, and tourism management, this reference work is ideal for industry professionals, policymakers, researchers, academicians, scholars, practitioners, instructors, and students.

Take control of revenue management in the new hotel economy Hotel Pricing in a Social World: How to Drive Value in the New Hotel Economy is an insightful resource that provides guidance on improving organizational decision making to keep your hotel relevant, from a pricing standpoint, in the often chaotic hotel landscape. This groundbreaking book clearly showcases the current environment of the hotel industry, and describes new and emerging trends that can impact your revenue management tactics. This essential text prepares you to survive and thrive in today's highly competitive market, and outlines the best approach to building profitable pricing strategies that follow both tactical and strategic best practices. Revenue management has become a key activity in the highly social environment of today's hotel industry, thanks to mobile technology and social media. Though relatively new, revenue management is a quickly-evolving discipline that requires precision if you want to maintain your hotel's relevance in the market. * Leverage original research, case studies, and industry examples to understand the practical application of key concepts * Explore current market conditions that have an impact on revenue management * Consider how advances in data management, analytics, and data visualization can impact revenue management practices * Identify how revenue management can help you take advantage of market opportunities and overcome challenges Hotel Pricing in a Social World: How to Drive Value in the New Hotel Economy is an essential text for hotel CFOs, CMOs, revenue managers, and operations managers who want to leverage revenue management techniques to keep their hotel competitive.

'Hawksmoor has redefined the steakhouse. It's brought great food, an amazing vibe and great cocktails together all under one roof to make it one of the best restaurants, not just in London, but in all of Britain.' Gordon Ramsay From inauspicious beginnings, Hawksmoor has become a restaurant institution. Both the company and the restaurants have won numerous awards, and the distinctly British food, revolving around charcoal-grilled steaks and seafood, has made Hawksmoor amongst the busiest restaurants in the country. Now with seven restaurants, including a dedicated cocktail bar, Hawksmoor brings you Restaurants & Recipes, an essential read for anyone interested in the realities of restaurants, revealing the trials and tribulations faced along the way, as well as the people, places and plates that have made it so successful. From refined, tweaked and perfected Hawksmoor favourites like Mac 'n' Cheese to the Steak Slice that caused a social media storm, and from a light and elegant Lobster Slaw to big carnivorous sharing feasts, this book will make you look at the classics anew and fall in love with a whole new collection of dishes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with insights like how to cook the titans of steaks like the Tomahawk, and the intricate cocktail spec sheets used by the bar staff, Hawksmoor: Restaurants & Recipes is the ultimate bible for booze and beefy perfection - an immaculately researched, sometimes irreverent look into Hawksmoor's obsessions and inspirations.

A sweeping history of the quintessential "American food"-the hamburger In the wake of World War I, the hamburger was still considered a disreputable and undesirable food. Yet by 1930 Americans in every corner of the country accepted the hamburger as a mainstream meal and eventually made it a staple of their diet. The quintessential "American" food, hamburgers have by now spread to almost every country and culture in the world. But how did this fast food icon come to occupy so quickly such a singular role in American mass culture? In Selling 'em By the Sack, David Gerard Hogan traces the history of the hamburger's rise as a distinctive American culinary and ethnic symbol through the prism of one of its earliest promoters. The first to market both the hamburger and the "to go" carry-out style to American consumers, White Castle quickly established itself as a cornerstone of the fast food industry. Its founder, Billy Ingram, shrewdly marketed his hamburgers in large quantities at five cents a piece, telling his customers to "Buy'em by the Sack." The years following World War II saw the rise of great franchised chains such as McDonald's, which challenged and ultimately overshadowed the company that Billy Ingram founded. Yet White Castle stands as a charismatic pioneer in one of America's most formidable industries, a company that drastically changed American eating patterns, and hence, American life. It could be argued that what Henry Ford did for the car and transportation, Billy Ingram did for the hamburger and eating.

The story of New York's '21' Club is the story of American glamour in the twentieth century. In his star-studded memoir, saloonkeeper Peter Kriendler younger brother of Jack Kriendler, cofounder of '21' paints a spellbinding portrait of the club through its early years, its birth as a Greenwich Village speakeasy, its move to midtown during Prohibition, the tough days of the Great Depression, the dazzling Camelot nights, and the swinging go-go years as it became America's most legendary restaurant and a second home to the most powerful people in business, politics, and entertainment.

This compendium of Ukrainian cookery contains more than just your typical babka and borshch--it features more than 200 authentic Ukranian recipes with the special touch that, until now, only a Ukrainian grandmother could provide. The Best of Ukrainian Cuisine gives away grandmother's trade secrets, enabling cooks to create everything from a simple salad to an entire Ukrainian feast. Living up to its name, this cookbook offers recipes for Ukrainian favorites, such as kasha (buckwheat groats), potato pancakes, and stuffed cabbage, along with popular contemporary dishes like pike sauted in sour cream and apple babka. The inventive cooking techniques and wide variety of ingredients found in Ukrainian cuisine provide dishes that are rich in flavor and nutrition, as well as easy to prepare. Includes a complete list of menu items in Ukrainian and English.

Targeted, effective learning for the Level 1 Diploma in Professional Cookery. Full coverage of all units of the 7100 Level 1 Diploma in Professional Cookery. Clear and easily accessible content has been written with the needs of the Level 1 learner firmly in mind. Supports the development of all necessary skills and covers all required underpinning knowledge to give candidates a comprehensive learning resource.

How did quirky brother and sister, who left school at fifteen, come to be running the UK's leading events company, numbering among their clients some of the biggest celebrities in the World? The answer involves a lot of hard work, a lot of good judgement, a lot of learning and a lot of mistakes, and above all, an awful lot of fun. In this entertaining, inspirational and often hilarious book, Secret Millionaire, David Jamilly, tells the story of how he and his sister Kim went from Children's entertainers to heads of multi-million pound events empire Theme Traders. His searingly honest, warts and all account, which details their mistakes as well as their triumphs and gives hard-learned, practical insider tips on all aspects of party planning, will appeal to budding entrepreneurs, professional event organisers, and anyone who just wants to throw an unforgettable party.

This book examines issue in human resource management in hospitality, including selection, compensation, motivation, training, and labor relations.

*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

This book is based on the premise that being good is just not good enough in today's competitive environment. For hotel owners and managers who want to achieve lasting business success through a root and branch review of key processes, How To Run a Great Hotel is a 'must read'. It will serve as a personal business consultant for the hotel professional, probing and testing their thinking across four critical themes which are proven to drive excellence. The content focuses less on day-to-day operations and more on big picture concerns such as strategy development, enhancing leadership skills, engaging employees and attaining customer focus, all of which are central to building a great hotel. Without clear direction in these important areas to guide activities, ongoing daily effort can be counterproductive. It's easy for hoteliers to lose sight of their goals when, engulfed by operational demands, they are often forced to just do rather than to think about what they are doing. This book provides the reader with an opportunity to step back and take a fresh look at their hotel, no matter where it currently lies in its life cycle. The purpose of the book is to get them to question what it is they are doing, why they are doing it and to offer guidance on how they can make it even better. The book is easy to read, practical, and action oriented. It will help the reader to define clear plans with measurable goals for improved personal and business performance. Contents: Acknowledgements; Foreword; Preface; Introduction; Theme 1 - Define Direction; Chapter 1. What is a strategic map and how can it help you to achieve excellence?; Chapter 2. How can you create a strategic map for your hotel?; Chapter 3. How can you measure the impact of your strategic map over time?; Theme 2 - Lead to Suceed; Chapter 4. What does leading people actually involve?; Chapter 5. How can you improve leadership effectiveness at your hotel?; Chapter 6. How can you measure leadership effectiveness over time?; Theme 3 - Engage Your Employees; Chapter 7. What does engaging your employees actually involve?; Chapter 8. What can you do to more fully engage your employees?; 9. How can you measure employee engagement levels over time?; Theme 4 - Captivate your customers; Chapter 10. What is SERVICEPLUSONE and why is it important?; Chapter 11. How can you attain SERVICEPLUSONE at your hotel?; Chapter 12. How can you measure the impact of SERVICEPLUSONE over time?; Make it Happen; Theme 1 - Define Direction; Theme 2 - Lead to Suceed; Theme 3 - Engage Your Employees; Theme 4 - Captivate Your Customers; Looking ahead; Tools and Resources; Index.

The global wellness industry is currently valued at $4.4 trillion and wellness in hospitality and tourism is one of the fastest-growing travel segments. Wellness Management in Hospitality and Tourism is the first text that: * discusses and evaluates the design, operation and management of a wellness event in food service, hospitality and tourism businesses. * evaluates the implementation of wellness management programs in food service, hospitality and tourism businesses. * identifies and describes wellness customer segments within food service, hospitality and tourism businesses. Comprised of 14 chapters - one for every week of a semester - that study the science behind the trends and look at every aspect of health and wellness across the tourism and hospitality industries, this text provides students with the skills and knowledge to become a leader in the development of this new wave of exciting, nutritious, safe and profitable health and wellness products, services and practices. Packed with international case studies and written in a user-friendly style, Wellness Management in Hospitality and Tourism looks at the following key areas and more: * Typologies, scope and segments in health and wellness * Management of wellness amenities and facilities in foodservice, hospitality and tourism businesses * Analysing and managing health and wellness programs and offerings in foodservice, hospitality, and tourism businesses * Health and wellness food and beverage trends * Wellness during crises and pandemics * The Future of wellness management in foodservice, hospitality, and tourism businesses