For introductory courses in Hospitality. The hospitality and tourism industry is vast and offers seemingly endless professional opportunities. Written for those considering a career in the field, this book explores each segment of the industry (lodging, foodservices, recreation, meeting planning etc.) and the various positions within each sector. Profiling hospitality leaders and rising stars, it shows readers different career paths and helps them determine their own career goals and aspirations. With a new chapter on entertainment, a new section on condo-hotels, and revised coverage of healthcare foodservices, it keeps stride with the fast-paced hospitality industry and helps readers discover their own place within it.

"Advances in Hospitality and Leisure," a peer-review serial published annually, delivers refreshing insights of a host of scientific studies pertaining to hospitality, leisure, and tourism while providing a forum to stimulate discussions 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 divulge the innovative methods of inquiry so as to inspire new research topics that are vital and have been in large neglected. The series attempts to address the needs of the populace willing to disseminating seminal ideas, concepts and theories derived from scholarly investigations. 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.

In a rapidly advancing era, a fresh look at the concept of hospitality from socio-cultural perspectives is needed. This book proposes that a new paradigm in hospitality has been developed in Asia due to its unique culture, social values and traditions. Based on Kaye Chon's extensive field research and experience teaching in hospitality over three decades, this book provides a historical review of the hospitality industry. In order to continue the sustained growth of the hospitality industry and improve quality, it is vital for the industry to create new business models. A flexible approach should be adopted, using new, and different, ways to enhance business instead of traditional methods which may now be outdated. It is vital that new business models embrace innovation and, at the present time, this means finding ways to implement new technology. The eight chapters in the book are richly detailed with case studies and insights from the author's own experiences, providing cutting-edge perspectives on understanding a new paradigm of hospitality embraced in Asia. Written in an accessible style, this book will be valuable reading to students and practitioners who wish to further understand the rapidly developing hospitality and tourism industries in Asia. It will be a useful resource for those studying hospitality, tourism development, leisure studies, business studies management and the service industries.

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

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

This thoroughly updated new edition of the well-respected textbook is presented in full colour with over 150 new photographs and illustrations. It is the ideal companion for students and practitioners in the foodservice industry. Food and Beverage Service is clear and well-structured. It is specifically designed to meet the needs of today's students and trainers, and includes: * underpinning knowledge of food and beverage operations * service areas and equipment * menus and beverages * interpersonal and technical service skills * advanced technical skills * key supervisory aspects. Food and Beverage Service is essential for students working towards S/NVQ, BTEC, City and Guilds, HCIMA qualifications or degrees in restaurant, hotel and hospitality management, and on a wide range of in-company training programmes. It is also a valuable reference tool for those working in food and beverage service and provides a framework for further study and professional development. It has been recommended by the International Vocational Training Organisation as the principal text for Restaurant Service.

Make sure your field experience is everything it ought to be with this gold mine of expert tips and guidance
Congratulations You are about to embark on what will be one of the most exciting (and demanding) phases of your hospitality training--your field experience, including internships, externships, co-ops, and practicums. This is your first chance to acquire real experience in the hospitality industry and begin to develop true professional competence. It can also be your first major professional stepping-stone, providing valuable references and contacts that will help launch your career. This easy-to-use workbook helps you make the most of your internship. Written by authors with more than fifty years combined experience preparing students for careers in hospitality and foodservice management, it helps you land a job that perfectly matches your career goals and ensures that your first professional experience is as educationally enriching as possible.
Here's how it works:
* A total job-search guide helps you define your career goals, locate prospective employers, write winning resumes, and ace interviews. Comes complete with career goal worksheets, sample resumes, cover and follow-up letters, and many other valuable tools.
* Introductory Worksheets help you see the big picture of the hotel, restaurant, or foodservice where you will work.
* Training Goals help you identify all important job functions that you need to learn about during your work experience.
* Training Guides--comprehensive lists of job-related questions--help you focus your learning; correlate classroom theory with real-world work experience; involve your supervisor in the instruction process; expand your knowledge of the departments where you spend little or no time; and more.

Make sure your field work earns you more than just two credits toward your major with Your Hospitality Field Experience.

Human Resource Management for the Hospitality and Tourism Industries takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry.
It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as:
-Recruitment and selection: the effects of ICT, skills required specific for the industry and the nature of advertising
-Legislation and equal opportunities: illegal discrimination and managing diversity
-Staff health and welfare: violence in the workplace, working time directives, smoking and alcohol and drug misuse
-Remuneration strategies in the industry: the 'cafeteria award' approach, minimum wage and tipping
Human Resource Management for the Hospitality and Tourism Industries will be illustrated throughout with both examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning. It incorporates a user friendly layout and includes pedagogic features such as: chapter outlines and objectives, HRM in practice - boxed examples, reflective review questions, web links' discussion questions and further reading.
Accompanying the text are online supplementary lecturermaterials including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion.
* An integrated look at HRM policies and practices in the tourism and hospitality industries
* A comprehensive contextualisation of the nature of the industries, the dynamics of service quality and the variety of HR policies and practices, including a realistic treatment of training, labour markets, employee relations and remuneration
* International examples showcase good practice in a variety of organisations, such as Pret a Manger, Marriott and South West Airlines, as well as a number of examples of good practice in SMEs

"Advances in Hospitality and Leisure," a peer-review journal published annually, delivers refreshing insights of a host of scientific studies pertaining to hospitality, leisure, and tourism, while providing a forum to stimulate discussions on contemporary issues and emerging trends essential to theory advancement, as well as professional practices from a global perspective. The main focus of the 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. The series attempts to address the needs of the populace willing to disseminating seminal ideas, concepts and theories derived from scholarly investigations. 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.

In recent times, festivals around the world have grown in number due to the increased recognition of their importance for tourism, branding and economic development. Festivals hold multifaceted roles in society and can be staged to bring positive economic impact, for the competitive advantage they lend a destination or to address social objectives. Studies on festivals have appeared in a wide range of disciplines, and consequently, much of the research available is highly fragmented. This handbook brings this knowledge together in one volume, offering a comprehensive evaluation of the most current research, debates and controversies surrounding festivals. It is divided into nine sections that cover a wide range of theories, concepts and contexts, such as sustainability, festival marketing and management, the strategic use of festivals and their future. Featuring a variety of disciplinary, cultural and national perspectives from an international team of authors, this book will be an invaluable resource for students and researchers of event management and will be of interest to scholars in the fields of anthropology, sociology, geography, marketing, management, psychology and economics.

Restaurant Management examines in detail the role of the manager of each of the major areas of food service: purchasing, distribution, production, service, accounting, labor, product, and profit.

Of all the staff members in the hotel and hospitality industry the concierge is the one who has the most personal contact with the guests. Written to teach the American student the intricacies of the concierge profession, it provides basic information, based on years of experience, of what the daily functions of the concierge are and how to perform them.

An excellent training tool for both hospitality programs and working restaurant managers, "Restaurant Service Basics, 2nd Edition" considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This "Second Edition" features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

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

Make sure your culinary arts students are prepared for the real world! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology. Written by the head of the institute's School of Culinary Arts and Food Technology, Standing the Heat is a handbook for developing a curriculum that maximizes career opportunities for students as an alternative to the limited path of instructional training offered in hotel management or hospitality degrees. The book details the merger of a vocational education with a more cognitive education that prepares chefs to be more than mere cooking operatives, introducing educational concepts that establish the culinary arts as a discipline deserving of serious scholarly attention. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is a first-hand account of efforts by the School of Culinary Arts and Food Technology to raise culinary arts education to the degree level as a remedy to the traditional formal education and training that have failed to prepare students for life in the real world. The book assembles a course of study that produces culinarians who are capable and responsible decision makers, ready to meet the challenges of operating a business while incorporating the values of food safety, customer care, ethics, and passion into the highest quality foodservice. Topics addressed in the book include: admission criteria teaching staff recruitment and development physical resources course management student guidance examinations and syllabuses course review and much more! Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy is an important step in establishing the culinary arts as a viable curriculum in higher education. This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.

HUMAN RESOURCE FUNCTIONS.

Staffing.

Analyzing and Designing Jobs.

Training.

Evaluating Employees.

Working Successfully with Unions.

Employee Compensation.

Health and Safety.

MANAGING STAFF.

The Nature of Management and Leadership.

Communicating.

Developing a Positive, Motivating Organizational Climate.

Managing a Diverse Work Force.

Building a Team.

Managing Change and Resolving Conflicts.

Disciplining Employees.

Delegation.

Managing Service.

Appendices.

Index.

Tourism researchers are feeling mounting pressure to answer an increasing number of questions from external agents which challenge the ability of their findings to deliver tangible change. Delivering Tourism Intelligence demonstrates that good academic analysis can deliver quality implications for a range of stakeholders. Contributions from authors across the continents serve to illustrate ways in which academic analysis can, and does, result in action. The chapters in this volume are organised into three parts: governance, planning and sustainability; consumer benefits and experiences; and benefits to entrepreneurs. The chapter authors provide a rich array of examples and cases from Europe, Africa, Asia and Australia, all of which reveal that academic studies can play a strong role in fostering positive changes relevant to the needs of varied stakeholders. Key themes revolve around the need for stakeholder trust, the ability of researchers to use tools for insights, the value of identifying new trends and tourism topics, the importance of understanding target markets, the usefulness of universities and researchers for providing training, and an appreciation of the time it takes for some ideas to be implemented. With individual chapters which address hotel management, destination management, markets and community sustainability, as well as public policy topics, this book will appeal to postgraduates studying in these areas as well as those practitioners and policy makers working in applied sectors.

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

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

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

A basic text-workbook for the food preparation lab portion of the foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.

With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an all-encompassing and comparative overview of the field.

The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:

• Technical know-how and knowledge of serving food
• Ability to direct, train, and motivate the service staff
• Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales
• Ability to be a good administrator—to organize the work flow and control costs

The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.

The math skills needed for a successful foodservice career--now in a new edition

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.

This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas:

Basic math for the culinary arts and foodservice industry

Math for the professional kitchen

Math for the business side of the foodservice industry

Computer applications for the foodservice industry

Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book.

Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

'Understanding the Hospitality Consumer' presents a unique perspective on consumer behaviour in the hospitality sector. It seeks to focus on the role of consumption in hospitality and to investigate our understanding of its place in the contemporary industry. Taking the view that successful marketing demands focusing on the customer, this text concentrates on understanding and determining customer needs, relevant factors in consumer buying behaviour and the effectiveness of today's marketing techniques.Using industry based case studies and examples 'Understanding the Hospitality Consumer': * Introduces and explores the role of consumer behaviour theory in the context of hospitality management* Discusses the principles and research of consumer behaviour and illustrates how they are used in the hospitality industry today* Examines the value of consumer behaviour research as applied to the contemporary hospitality industry* Explores the challenges to traditional approaches to consumption posed by the postmodern hospitality consumerThe book's targeted focus and practical application ensures that it is well suited for both students and practising managers in the hospitality field.

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.

This book provides an overview of the Japanese sex industry in the years of Japan's postwar economic boom. It argues that the origins of gender inequality in contemporary Japan resulted from the policies put in place during this period, when there was instituted a "sexual contract" which provided male salarymen whose work was arduous, underpaid and subject to military-like organisation with easy access to women's bodies, through workplace getaway trips to hot springs resorts, hostess bars, and prostitution tourism to South Korea, as sexual inducement to acquiesce to their own exploitation. Japan's economic growth, the book thereby contends, came at the price not just of environmental and labour degradation, but also gender inequality.