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.

* Thoroughly explains generic knowledge management frameworks and their application and relevance to planned events and event tourism * International case studies contributed by practitioners and other experts in the field at the end of chapters used to illustrate methods and applications. * Online lecturer resources to accompany in the form of teaching ppt slides, end of chapter multiple choice questions and sample questions. Provides an in-depth understanding of the challenging nature of events, where knowledge needs to be created and shared quickly and efficiently (pre- and during the event), as well as stored effectively post-event before the event organising team disperses. Generic Knowledge Management frameworks and models are introduced, applied and adapted to fit this challenging environment in order for event organisers to avoid 'reinventing the wheel' each year. Knowledge Management in Event Organisations is the first book to: * Encourage the adoption of standard knowledge management frameworks and methods in the field of event management; * Provide concepts and frameworks that can be adapted to a range of different events and different stakeholders; * Introduce the reader to alternative approaches to knowledge management, such as communities-of-practice, power/knowledge and Appreciative Sharing of Knowledge; * Recommend best practices for event organisers to develop a collaborative 'knowledge culture' through, e.g. trust and mutual understanding, and hence develop professionalisation of the field; * Develop a better understanding of how effective Knowledge Management can provide a competitive advantage for event organisations through, e.g. Efficiency, Innovation and Organisational Learning. Part of the Event Management Theory and Methods Series. This 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. 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. 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. Series editor: Donald Getz PhD., Professor Emeritus, University of Calgary, Canada.

Dedicated to the growing field of food and drink tourism and culinary engagement, Sally Everett offers a multi-disciplinary approach to the subject, embracing theories and examples from numerous subject disciplines. Through a combination of critical theory reflections, real-life case studies, media excerpts and activities, examples of food and drink tourism around the world as well as a focus on employability, Food and Drink Tourism provides a comprehensive & engaging resource on the growing trend of food motivated travel & leisure. Suitable for any student studying tourism, hospitality, events, sociology, marketing, business or cultural studies.

This book deconstructs the 'sharing' marketing narratives surrounding Airbnb and similar platforms. It provides a conceptual analysis of the 'sharing economy' and accommodation sector and furthers the ongoing discussion surrounding Airbnb and the social sustainability of city tourism. The volume analyses the touristification of neighbourhoods in the context of broader economic and ideological shifts, thus bridging the gap between academic and social debate. It presents four different city scenarios of potential future developments and evaluates the effects of different regulatory responses, giving readers an understanding of the forces and factors at work and envisioning the ultimate consequences of current developments. The book will appeal to students and researchers in tourism and hospitality studies, futures studies and urban planning, as well as to policymakers and strategists in the hospitality and tourism sectors.

Crucial formulas for baking success--an updated edition of the classic reference

What do virtually all breads and desserts have in common? They rely on baking formulas, the building block "recipes" that every serious baker must master. For example, behind every tempting napoleon lies a formula for classic puff pastry, while a truly heavenly chocolate brownie cannot exist without the knowledge of how to temper chocolate. Compiled by a veteran instructor at The Culinary Institute of America, this authoritative reference contains 200 completely up-to-date formulas using essential ingredients found in today's pastry kitchens. From American Pie Dough and Pâté Brisée to Pastry Cream and Crème Anglaise, these recipes are written in small- and large-yield versions to accommodate the needs of the serious home baker as well as the pastry chef.

The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.

Food is an attraction that has matured into a highly sought-after niche market with distinct trip motivation, travel preferences and patterns. Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood. Food tourism has huge impacts in the hospitality, destination management and tourism development sectors and across all these sectors the book presents the latest research on market developments: *Understanding the food tourist and their perspective. *Taking a demand- side approach to planning developing and marketing. *Taking a global view based on widespread research data that combines theory and practice. *Using case studies, profiles and direct practitioner insights to illustrate every aspect of the field. The book is designed as key text for students in Hospitality, Tourism and Events and Food and Beverage Management with summaries, questions and key points highlighted throughout the text, and also as a major reference and professional guide for practitioners across the industry. About the authors: Donald Getz, Professor, The University of Queensland, School of Tourism, Richard Robinson', Lecturer, School of Tourism, The University of Queensland, Tommy Andersson, Professor, School of Business, Economics and Law at the University of Gothenburg Sanja Vujicic, Principal of Experience Consulting, Gothenburg, Sweden

Satisfy Your Hunger for Success Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you. From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious details behind starting and running a successful mobile food business. Covers: Six of the hottest mobile food options: food carts, concession trailers, kiosks, gourmet trucks, mobile catering, and bustaurants Identifying the perfect food niche and customer base Creating menu items that save time, money, and space in the kitchen Attracting new and loyal customers with social media

The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.

'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.

The complete, practical guide to managing the business side of a restaurant

The success of a restaurant depends not only on great food and outstanding service, but also on sound financial management. Restaurant Financial Basics gives restaurant managers the financial knowledge and tools they need to understand, analyze, and report their restaurant’s finances accurately–and use that data to help run the business effectively.

Written clearly and with a minimum of jargon, this down-to-earth guide focuses on the crucial information busy managers must know–for both day-to-day operations and long-term planning. It covers the full range of crucial basic accounting principles, including cash flow, pricing, budgeting, cost control, equipment accounting, and cash and revenue control. It completely demystifies the two most important financial statements for a restaurant business: the balance sheet and the income statement. Throughout, Restaurant Financial Basics offers valuable practical tools, including:

• Manager’s Briefs that summarize critical accounting principles and practices
• Ready-to-use forms for record-keeping and accounting
• Easy checklists to help improve operations and planning
• Web site resources for fast, up-to-date access to further information

The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in their respective areas of expertise, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–independent, chain, or franchise.

Six thematic units per level organised around a Big Question Engaging videos that explore the Big Question and key themes in the unit Three readings per unit from a wide range of genres including informational texts, biographies, and poems, as well as classic and contemporary literature Key vocabulary taught explicitly before each reading Clear and step-by-step grammar presentations followed by thorough and focused practice Skills workshops and hands-on projects to provide students the opportunity to demonstrate their mastery of content and language skills All Student Editions come with access to the Pearson English Portal

Perfect for fans of Sarah Morgan, Jessica Redland and Kate Forster. Do only fools rush in? When Myles and Darcy first met there were fireworks and ever since then it's been a rollercoaster ride, sweeping them both off their feet. Myles is determined to do things differently from his own parents, but he's hard wired to give his career on Wall Street his all. Is he capable of taking his foot off the pedal? Darcy has established herself as a fine hotelier, co-managing The Inglenook Inn in the heart of Greenwich Village. She strongly values her independence, but is it time she made room in her life for something else? Fierce ambition drew Myles and Darcy together, yet could it be the thing that drives them apart? In the meantime, close friends Cleo and Dylan are having their own troubles. Can either couple find their happy ever after despite busy lives, a crisis, and what looks like a wedding that's never going to happen? Fall in love with the city that never sleeps as love blooms in New York. *Please note this is a re-release of Wedding Bells on Madison Avenue, previously published by Helen J Rolfe* Praise for Helen Rolfe's heartwarming stories: 'Beautiful, magical and incredibly moving' The Writing Garnet 'It's a book version of a Hallmark movie' Amazon Reviewer 'A warm romantic feel-good read' Goodreads Reviewer 'The perfect festive romance' Jessica's Book Biz 'What a wonderful festive read!' Goodreads Reviewer

Perfect for fans of Sarah Morgan, Jessica Redland and Kate Forster. Do only fools rush in? When Myles and Darcy first met there were fireworks and ever since then it's been a rollercoaster ride, sweeping them both off their feet. Myles is determined to do things differently from his own parents, but he's hard wired to give his career on Wall Street his all. Is he capable of taking his foot off the pedal? Darcy has established herself as a fine hotelier, co-managing The Inglenook Inn in the heart of Greenwich Village. She strongly values her independence, but is it time she made room in her life for something else? Fierce ambition drew Myles and Darcy together, yet could it be the thing that drives them apart? In the meantime, close friends Cleo and Dylan are having their own troubles. Can either couple find their happy ever after despite busy lives, a crisis, and what looks like a wedding that's never going to happen? Fall in love with the city that never sleeps as love blooms in New York. *Please note this is a re-release of Wedding Bells on Madison Avenue, previously published by Helen J Rolfe* Praise for Helen Rolfe's heartwarming stories: 'Beautiful, magical and incredibly moving' The Writing Garnet 'It's a book version of a Hallmark movie' Amazon Reviewer 'A warm romantic feel-good read' Goodreads Reviewer 'The perfect festive romance' Jessica's Book Biz 'What a wonderful festive read!' Goodreads Reviewer

In a quaint English market town in the 1980s, Pauline Parry finds herself a divorced mother of two small children. A chance encounter leads her to a new life, one that begins in the most unlikely of places - a flat above a restaurant. There, she soon realizes her true calling as a culinary explorer, ready to embrace a passion for food that will guide her for life. But cooking isn't the only passion that Pauline discovers. As her professional rise takes her from Michelin-starred castle restaurants to California's famed Napa Valley, she's joined on the journey by Dennis, a handsome craftsman and confirmed bachelor - that is, until he meets Pauline. My Culinary Love Story charts Dennis and Pauline's journey through fabulous restaurants, beautiful destinations and delectable culinary experiences. At every stage, Pauline's story is peppered with mouth-watering recipes capturing meaningful moments as she grows as a woman, mother, chef and wife. Pauline's irrepressible love of life, food and fun will lead her to start Good Gracious! Events in Los Angeles, one of the nation's premier catering firms, with a wall filled with awards for innovative cuisine and presentation. In My Culinary Love Story, she shares her romance, her wisdom and her infectious determination to savor whatever adventure comes next in a beautifully illustrated memoir and cookbook.