Fully revised and updated to reflect current trends and emerging topics, the fourth edition of Conferences and Conventions: A Global Industry provides an expert-led, comprehensive introduction to, and overview of, the key elements of the global conference, convention and meetings industry.

This book examines the conference industry’s origins, structure and future development, as well as its economic, social and environmental impacts. It provides an in-depth analysis of the strategies, practices, knowledge and skills required to organise memorable conferences and similar business events, with detailed descriptions of all the planning and operational processes. Following an international approach, this edition features additional sections on the increase in technological advancements and opportunities, as well as the rise of virtual and hybrid events in a post-pandemic era. Written in an accessible and engaging style, the book includes integrated case studies to highlight current issues and demonstrate theory in practice.

Structured logically with useful features throughout to aid learning and understanding, this book is an invaluable resource to students following events management, hospitality and tourism courses, as well as for event planners and practitioners already working in the conference industry.

What It Takes to be a Leader in Hospitality Sales—Principles and Techniques for Success What’s the key to success in today’s competitive hospitality industry? Sales—the art and science of telling potential customers that you have the product they need, when they need it, and where, at a price that’s right for them. Hospitality Sales: A Marketing Approach provides in-depth instruction based on the strategies of leading hospitality organizations. This comprehensive book introduces crucial sales and marketing concepts and describes how they apply to hospitality businesses and customers. An unparalleled teaching resource, this book:

• Presents selling as the vital link between marketing and operations
• Explains concepts and practices with clear, real-world examples
• Explores sales management technology, from office automation and yield management technology to point-of-sale systems and guest service technology
• Provides summaries and discussion questions at the end of each chapter
• Features a quick-reference glossary of important terms

The only advanced marketing textbook specifically focused on the hospitality industry . . .

The time when you could run a hospitality business with nothing but a friendly smile and a strong work ethic has passed. Dining, lodging, and entertaining habits are changing rapidly as the information age revolutionizes the world economy. More than ever, businesses must focus their marketing efforts on specific segments within the market. Success in the hospitality industry demands that you develop the cutting-edge decision-making skills necessary for effective strategic market management.

Marketing Management for the Hospitality Industry provides comprehensive coverage of marketing from both long- and short-term perspectives. Each chapter is an actual component of an overall strategic marketing model, and the book's easy-to-read, hands-on approach simplifies complex material and enables you to grasp difficult concepts quickly and completely.

Inside you'll find:

• How-to's for planning long- and short-term marketing strategies
• Examples of successful marketing strategies
• Specific techniques for analyzing markets
• Strategic development and administrative aspects of marketing
• Sample strategic marketing plans that clearly demonstrate how marketing strategies are applied in both the lodging and foodservice segments of the industry
• Tips on integrating marketing strategy with overall business strategy
• Numerous charts and tables that support the text and clarify difficult points

Whether you are a marketing manager, general manager of a hotel or restaurant, corporate manager, or a student eager to make your mark on the industry, with this indispensable guide you will sharpen your competitive edge, reach the customers you need, and make the most of every opportunity to help your business grow.

The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

If you are thinking about leaving the rat race to run your own pub, but don't know how to go about it, this book is for you. How to Run a Successful Pub provides you with all the information and advice you need to make your dream a reality. It will help you to: FIND YOUR IDEAL PUB PLAN AND SET UP YOUR BUSINESS TARGET YOUR CUSTOMERS MAKE MORE MONEY CONTROL YOUR SALES MAXIMISE YOUR PROFITS This book is packed with practical, up-to-date advice on marketing, managing staff, bookkeeping, licensing law, food, fruit machines, raising finance and the necessary regulations. Contents: Acknowledgments; Preface; 1. All about you; 2. What kind of pub?; 3. Finding the right pub; 4. Funding the business; 5. Licensing law; 6. Planning for success; 7. Applying for a tenancy or new lease; 8. Buying a freehold property; 9. Professional services; 10. Business structure 11. Opening a bank account; 12. Arranging insurance; 13. Book-keeping and accounts; 14. Marketing; 15. Staff; 16. Drinks; 17. Pub food 18. Amusement machines; 19. Complying with other regulations; Appendices; Index.

'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.

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

The Environment of the Hotel Business.

Service, People, and Profits in the Hotel Business.

An Overview of Strategic Planning.

Planning in Hotels.

Hotel Organization.

Coordinating the Activities of a Hotel.

Hotel Staffing.

Motivation.

Communication in Hotels.

Leading People.

Leading Organizations.

An Overview of Controlling Hotel Operations.

Controlling Results: Hotel Revenues and Costs.

Control: Getting Employees to Do Things Right and to Do the Right Things.

The GMs' Background and Personal Characteristics.

The Day-to-Day Activities of Outstanding Hotel Managers.

Appendix.

Index.

This book will lead you through the entire process and help you with all the decisions you'll need to make along the way, such as researching your market; setting your objectives and making a plan; finding the right property; cooking and menu planning; dealing with reservations, reception and billing; purchasing and serving delicious food and wine; managing your cash flow and accounts; and creating the WOW factor. Contents: 1. Substantiating the Dream; 2. Which Property and Which Business Format?; 3. Getting Started; 4. Setting Your Standard;5. Reservations and Reception; 6. Food and Beverage; 7. Housekeeping Issues; 8. Marketing and Advertising; 9. Bookkeeping and Financial Aspects; 10. Ancillary Departments; 11.Staffing; Appendix; Index

In this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.

For students and practicing professionals in hospitality, travel and tourism as well as specialized paralegal work, Hotel, Restaurant and Travel Law: A Preventative Approach, 7th Edition, addresses legal issues confronted by managers in the hotel, restaurant, travel and casino industries. The emphasis is on prevention of legal violations. By reading the book, managers can appreciate and identify what actions and precautions are necessary to avoid, or at least minimize, the number of lawsuits. The book uses the case method, long recognized as a helpful approach to learning the often-complicated discipline of law. Readers will study decisions from actual cases in which hospitality establishments were sued, as well as what legal precedents were cited.

THE WILEY EVENT MANAGEMENT SERIES

The complete guide to event risk management, safety, and security

Practical strategies and resources for any size event!

With any event comes risk–from rowdy guests at a festival or convention to a life-threatening riot at a sports event. Event Risk Management and Safety provides a comprehensive resource for managing event risk and limiting liability for modest and grand events. Presenting theory and practical applications, this book covers topics such as measuring risk, alcoholism and drugs, crowd control, fire safety and emergency medical services, food and water safety, outdoor events, and much more.

Other features include:

• Case studies examining problems and solutions to real-world situations
• Key terms and risk-management exercises
• New techniques to forecast and manage the global challenges of the twenty-first century
• Comprehensive appendices containing additional resources, alcohol and beverage commission contact information, and practical forms

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 (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.

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.

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.

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. * Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms. * Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. * Sidebars throughout the text present special topics, including The History of...and The Science of...boxes, which add interesting insight and detail * Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes * More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available * Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built * Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more!

Tourism and hospitality services are highly prone to service-failure due to a high level of customer-employee contact and the inseparable, intangible, heterogeneous and perishable nature of these services. Service Failures and Recovery in Tourism and Hospitality, with its extensive coverage of the literature, presents an invaluable source of information for academics, students, researchers and practitioners. In addition to its extensive coverage of the literature in terms of recent research published in top tier journals, chapters in the book contain student aids, real-life examples, case studies, links to websites and activities alongside discussion questions and presentation slides for in-class use by teaching staff. This book is enhanced with supplementary resources including customizable lecture slides.