Policy analysis is a dynamic process of discovery rather than a passive exercise of memorizing facts and conclusions. This text provides opportunities to "practice the craft" of policy analysis by engaging the reader in realistic case studies and problem-solving scenarios that require the selection and use of applicable investigative techniques. US Agricultural and Food Policies will assist undergraduate students to learn how policy choices impact the overall performance of agricultural and food markets. It encourages students to systematically investigate scenarios with appropriate positive and normative tools. The book emphasizes the importance of employing critical thinking skills to address the complexities associated with the design and implementation of twenty-first-century agricultural and food policies. Students are asked to suspend their personal opinions and emotions, and instead apply research methods that require the careful consideration of both facts and values. The opportunities to build these investigative skills are abundant when we consider the diversity of modern agricultural and food policy concerns. Featuring case studies and critical thinking exercises throughout and supported by a Companion Website with slides, a test bank, glossary, and web/video links, this is the ideal textbook for any agricultural policy class.

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen.
Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.
Well-established reference and textbook
This new edition presents essential recipes based on traditional and classic methods

Sempre Avanti. Ever Forward. That's the motto on the Gelardi family shield and it's a philosophy that has directed the lives and careers of four generations of hoteliers - Giuseppe, Giulio, Bertie and Geoffrey. Giuseppe managed hotels in his native Italy in the nineteenth century but his son Giulio was more ambitious and came to London, working first at Walsingham House - which was to later to become the Ritz - and managing the Savoy and Claridges in London and the Waldorf Astoria in New York. His son Bertie worked alongside Lord Forte to create the international Trust Houses Forte empire and acquiring, amongst others, the George V and Plaza Athenee in Paris, Sandy Lane in Barbados and the Pierre in New York. Geoffrey, Bertie's son and the fourth generation Gelardi to make his mark in the luxury hotel business, spent years in the USA at the Bel Air in Los Angeles and the Sorrento in Seattle before returning to the UK to open the Lanesborough in 1991 - then, and still, London's leading luxury hotel. Interweaved into this fascinating history we encounter royalty, celebrities, politicians and film stars - Mussolini, King Edward VII, Lilly Langtry, Ronald Reagan, various Atlantic City mafia figures, Frank Sinatra, Arnold Swartzenegger, Sophia Loren, Madonna, Michael Jackson, HRH The Queen, Princess Diana and many, many more.

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 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

'THESE SUPERHOSTS UNDERSTAND HOMESHARING BETTER THAN ANYONE ELSE. I STRONGLY RECOMMEND THIS BOOK FOR HOMESHARE HOSTS' Chip Conley, Strategic Adviser for Hospitality and Leadership, Airbnb Learn how to build a profitable, professional and sustainable homeshare business. Home Stay, also known as Homeshare, is a global phenomenon whereby ordinary people share their homes with strangers. On Airbnb alone there are now three million hosts around the world, one million more than a year ago. This book offers frank, practical and hands-on advice for those who are considering or already offering their home, or investment property, as short-term accommodation. Written by self-taught hosts who are dedicated to providing the best possible guest experience, this book provides real-life insights into the day-today experience of running a homeshare, and the lessons the authors have learned along the way. You'll find easy-to-follow instructions and advice on: - Getting started - how to market your property by defining its unique characteristics, choosing the most -appropriate online sales platform, setting rates, how to manage sales and presenting your property to attract guests - Managing the guest experience - how to ensure your guests have a wonderful experience from the moment of arrival to departure, managing transitions between guests effectively and consistently, and how to manage guest reviews - The business of homeshare - financial management, reporting and how to drive your business further.

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.

The International Dictionary of Hospitality Management is the must have companion for all those working or studying in the field of hospitality management. With over 728 entries, it covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management.It covers all of the relevant issues in the field of hospitality management from both a sectoral level: Lodging Restaurants and Food service Time-share Clubs EventsAs well as a functional one: Accounting and Finance Marketing Strategic Management Human Resources Information Technology Facilities ManagementAn abridged version of the successful International Encyclopedia of Hospitality Management, its user friendly layout provides readers with quick and concise answers across this diverse area of industry.

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.

Hotels and Resorts: An investor's guide presents a comprehensive analysis of how hotels, golf courses, spas serviced apartments, gyms and health clubs and resorts are developed, operate and are valued. Drawing on over 18 years' experience in the leisure property industry, David Harper provides invaluable advice on how to buy, develop and sell such properties. Working through the required due diligence process for purchases, including how to identify a "good buy", through the "route map" for a successful development and ending with how to ensure you maximise your returns when selling the asset, this book covers the whole life-cycle of leisure property ownership. Examples of valuations, development issues and sales processes are taken from the USA, UK, France, Nigeria, Kenya, Australia, Hong Kong, Singapore and Brazil provide in depth analysis on the similarities and differences in approach to hotels and resorts in various parts of the world. This book provides invaluable guidance to international investors, developers, asset managers and students in related subject areas.

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.

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.

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

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.

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sauteing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pates, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

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.

This book examines the complexities and dynamics in the relationship between intangible cultural heritage (ICH) and tourism, taking as a focus the ICH at the World Cultural Heritage site in Lijiang, China. It explores the tensions between the protection of authenticity of ICH and the use of ICH in tourism commodification, and considers the perspectives of governmental officials, experts, local ICH practitioners and community members. The volume aims to redefine the concepts of authenticity, integrity and continuity from the perspective of the ICH practitioners and to provide theoretical guidelines for developing a sustainable ICH tourism using a people-based approach. It will be a helpful resource for students, researchers and practitioners in heritage studies, tourism, anthropology, cultural management and Chinese studies.

This book focuses on the business story of Walt Disney and the company he built. Combining a unique blend of entrepreneurship, creativity, innovation, and a relentless drive to bring out the best in his teams, Walt Disney created one of the most successful ventures in business history. Outlining the specific processes of the company, Goldsby and Mathews provide the reader with the tools they need to embrace their own entrepreneurial leadership style, to lead effectively, to be more innovative, and to build a successful organization. Through the lens of Disney, the reader learns the fundamentals of entrepreneurship, innovation, and leadership. Beginning with a general introduction to the concepts relevant to the entrepreneurial organization today, the book examines how Disney built his empire and how the company remains an industry leader. The book also provides the opportunity to take the Entrepreneurial Leadership Instrument, which measures one's style in leading entrepreneurial ventures. The book is divided into two parts: * Part I provides an overview of Disney's entrepreneurial journey, including the topics of vision, risk-taking, financing, and human resource management; * Part II examines the company's transition from a family business into a global operation, including topics such as succession planning and strategy. Part II also explores Disney Parks and Resorts, the part of the company that interacts directly with customers, including topics such as culture, employee engagement, customer service, and customer experience. Entrepreneurship the Disney Way brings entrepreneurship, innovation, and leadership to life through the compelling story of one of the most recognizable businessmen and companies of our time. The authors' interviews with high-level executives provides the reader with a rare inside look into the way his company functions. Disney fans, executives, and students of entrepreneurship, innovation, and leadership will find it a delightful and informing read.

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.

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: - practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary - a companion website offering lesson plans, worksheets, and links to additional resources, found here: https://onlineresources.bloomsbury.com/cw/food-studies/. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.

The series is designed to meet the needs of students and lecturers of the National Certificate Vocational. To facilitate students' learning, the following features are used in the series: Content is written in easy-to-understand language, key terms are carefully explained, using everyday English, case studies show how to apply the theory in the work environment, the study skills sections help students make the most of their learning in class and prepare for the exams, there are many practice activities and questions with model answers at the back of the title, checklists assist students to make sure that they have covered all the skills and content in each chapter, and summaries at the end of each chapter are useful for exam revision. Lecturers using the series can teach with confidence because content is comprehensive, up-to-date, and meets all the curriculum requirements for the subject, outcomes and assessment standards are clearly identified, and assessment tasks and activities are aligned to the outcomes and assessment standards. Prescribing lecturers have access to comprehensive lecturer support material on CD including model answers to assessments in the textbook, additional assessments with model answers, rubrics for assessments, and general reference material on teaching outcomes-based education. The series is available for all programmes, all fundamental and compulsory subjects, and all elective and optional subjects.

Strategic Management for Hospitality and Tourism is an essential text for both intermediate and advanced learners aspiring to build their knowledge related to the theories and perspectives on the topic. The book provides critical and analytical insights on contemporary theoretical models and management practices while enhancing the learning process through worked examples and cases applied to the hospitality and tourism setting. This new edition highlights the rapidly changing socio-economic and political global landscape and addresses the cultural and socio-economic complexities of hospitality and tourism organizations in the new era. It has been fully updated to include: A new chapter on finance, business ethics, corporate social responsibility, and leadership as well as new content on globalisation, experience economy, crisis management, consumer power, developing service quality, innovation and implementation of principles. New features to aid understanding of the application of theory, and spur critical thinking and decision making. New international case studies with reflective questions throughout the book from both SME's and large-scale businesses. Updated online resources including PowerPoint presentations, additional case studies and exercises, and web links to aid both teaching and learning. Highly illustrated and in full colour design, this book is essential reading for all future hospitality and tourism managers.

The hospitality and tourism industry is one of the fastest growing industries worldwide, with a contribution of 9% to world GDP and 10% of job creation. The fast pace of growth in this industry highlights the importance of applied and pure research studies to address the theoretical and practical problems which the industry faces daily from economic, social, cultural, environmental, political, and technological perspectives. New understanding of both new and traditional research paradigms in the context of tourism and hospitality is vital to strengthen the research culture and find more accurate and reliable solutions for emerging problems. Contemporary Research Methods in Hospitality and Tourism delivers a comprehensive collection of chapters including new insights for traditional paradigms, approaches, and methods, as well as more recent developments in research methodology in the context of tourism and hospitality. Each chapter connects the discussed approach or method to tourism and hospitality with providing illustration examples. This volume provides an essential resource for academics, undergraduate and graduate researchers, libraries, executives, and practitioners to understand different aspects of research methodology.