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Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry
The international tourism industry has seen increased growth in the
past few years as millions of individuals continue to travel
worldwide. As one of the world's largest economic sectors, creating
jobs, driving exports, and generating prosperity worldwide,
hospitality and tourism management needs to continually be explored
in order to update best business models and practice. Strategic
Business Models to Support Demand, Supply, and Destination
Management in the Tourism and Hospitality Industry is an essential
reference source that emphasizes emergent and innovative aspects
and new challenges and issues within the industry with a particular
focus on demand, supply, and destination management. Featuring
research on topics such as circular economy, consumer behavior, and
social networking, this book is ideally designed for business
professionals, executives, hotel managers, event coordinators,
restaurateurs, travel agents, tour directors, policymakers,
government officials, industry professionals, researchers,
students, and academicians.
Examines the concept of luxury and its meaning across tourism,
events and hospitality globally. Packed with case studies, it's a
challenging and innovative text that investigates how the idea of
luxury is changing in response to a variety factors, such as social
change, technological innovation and the challenge of
sustainability. It covers the following areas, issues and case
studies: * Traditional luxury products: the 'golden age' of luxury
cruising; the grand old five star hotels and the 'Ritzification' of
the European hotel industry, the early days of civil aviation, and
the 'Grand Tour. * Travel and Transport: the luxury tourist trains
of today around the world; the First Class service of Gulf States
airlines; taxi travel from limousines to Uber! * Tourism operators:
small-scale tailor-made holidays - 'Nomadic Thoughts' in the UK;
ethical community based tourism, the case of 'Village Ways';
specialist music festival operators * Tourist destinations: luxury
shopping destinations - designer brands, gold and markets;
exclusive private islands; gastronomy destinations - Copenhagen,
San Sebastian and Cornwall! * Hotels: the impact of Airbnb, pop -
up hotels, fashion hotels and the luxury hotel brands such as
Banyan. * Food: the three star Michelin restaurants; the kudos of
eating street food; farmers markets; 'eating with the locals'. *
Events: Upselling at festivals including meet-and-greet
opportunities; luxury weddings; corporate hospitality at major
sporting events * The cruise sector: the 'democratisation' of the
cruise market- selling luxury at affordable prices. * Tourist
behaviour: 'co-creation'/personal development travel eg foraging
and cooking holidays in the UK; the 'slow travel' movement;
experience sharing via social media; upscale hedonism. * Tourism
media: Conde Nast Traveller magazine; 'designer' travel guides. An
innovative text, and must have reading for all those studying in
hospitality, events and tourism, as well as researchers and
pracitioners wishing to keep abreast of the latest developments in
this influential and growing market segment.
As one of the largest service industries serving millions of
international and domestic individuals yearly, it is important to
understand the current trends, practices, and challenges
surrounding tourism. Emphasized by the effects on people,
management processes, and technological advancements, this economic
and socio-cultural phenomenon's importance is increasing worldwide.
Global Trends, Practices, and Challenges in Contemporary Tourism
and Hospitality Management discusses and analyzes the impacts of
new trends in the tourism industry, including sub-sectors of
tourism, and revisits existing trends, identifies new types and
forms of tourism, and discusses the influence and use of
technology. Featuring research on topics such as guest retention,
predictive analysis, and ecotourism practices, the material
collected is ideally designed for managers, travel agents, industry
professionals, practitioners, consultants, and researchers.
Finalist, 2014 Sami Rohr Prize for Jewish Literature from the
Jewish Book Council Traces American Jews' complicated relationship
to alcohol through the years leading up to and after prohibition
From kosher wine to their ties to the liquor trade in Europe, Jews
have a longstanding historical relationship with alcohol. But once
prohibition hit America, American Jews were forced to choose
between abandoning their historical connection to alcohol and
remaining outside the American mainstream. In Jews and Booze, Marni
Davis examines American Jews' long and complicated relationship to
alcohol during the late nineteenth and early twentieth centuries,
the years of the national prohibition movement's rise and fall.
Bringing to bear an extensive range of archival materials, Davis
offers a novel perspective on a previously unstudied area of
American Jewish economic activity-the making and selling of liquor,
wine, and beer-and reveals that alcohol commerce played a crucial
role in Jewish immigrant acculturation and the growth of Jewish
communities in the United States. But prohibition's triumph cast a
pall on American Jews' history in the alcohol trade, forcing them
to revise, clarify, and defend their communal and civic identities,
both to their fellow Americans and to themselves.
Three generations of Patricia Volk’s family have been in the restaurant business. Her hallway was the colour of ball-park mustard, the living room was cocoa and the floor was like Genoa salami. At Morgen’s, the famous restaurant in the garment district which her grandfather started and which her father ran, she was the princess. Waiters winked at her and twirled her napkin up high before draping it on her lap and when she wanted a hamburger, her grandfather would grind the steak himself. In Stuffed, Patricia Volk marvellously evokes everyday life in a New York Jewish family and what it was like to grow up around an old-fashioned family-run restaurant.
As much about families as it is about food, here are stories of eccentric uncles, gorgeous aunts and millionaire grandfathers all of who lived a couple of blocks from each other. Of ancestors who were the first to bring pastrami to the New World, and stir scallions into cream cheese. Of Uncle Al, who slept with Aunt Lil for eleven years and then didn’t want to marry her because she wasn’t a virgin and Aunt Ruthie, who gave the burglar, breaking into her apartment, a meal and a lecture. Wildly entertaining, this is a wonderful portrait of a fabulous family and a charming recreation of a lost era.
‘We were a restaurant family, four generations in a six-block radius. When you opened our fridge, food fell on your feet.’
‘Her graceful, finely wrought prose endows them with a universality that can stand the comparison of Philip Roth … Buy it now and spend some of the most pleasurable hours of your life. A small masterpiece’ —Guardian
‘Warm-hearted … vivid characters … a funny and touching book with a thought-provoking subtext’ —Economist
‘Stuffed takes you into a world much richer and more vibrantly textured than the noisy, greasy, dull confines of a professional kitchen … taut, sharp, witty’ —New York Times
As a concept, tourism security has recently occupied a central
position not only in tourism and hospitality fields but also in the
social imaginary. The post-Westphalian nation states devote
considerable energy and resources to fight against the radicalized
groups but the fact is that terrorism still remains a big problem
and is very hard to resolve. Unlike other past decades, today
foreign tourists and journalists are targeted by these radical
cells. In view of this, a book, which revolves around tourism
security, is not only necessary but represents an unquestionable
urgency. In this editorial project, the authors gather 9 seminal
chapters which discuss-from different perspectives-the
anthropological nature of tourism security as well as the next
steps to follow in the years to come. Oscillating from ISIS and
terrorism to climate change, without mentioning security on board
of cruises or health issues, this book situates as a must-read
work, which sheds light on the dichotomies between the needs of
further security and the attractiveness of destinations.
This one-stop guide to opening a restaurant from an
accountant-turned-restaurateur shows aspiring proprietors how to
succeed in the crucial first year and beyond.
The majority of restaurants fail, and those that succeed happened
upon that mysterious X factor, right? Wrong Roger
Fields--money-guy, restaurant owner, and restaurant
consultant--shows how eateries can get past that challenging first
year and keep diners coming back for more. The only restaurant
start-up guide written by a certified accountant, this book gives
readers an edge when making key decisions about funding, location,
hiring, menu-making, number-crunching, and turning a
profit--complete with sample sales forecasts and operating budgets.
This updated edition also includes strategies for capitalizing on
the latest food, drink, and technology trends. Opening a restaurant
isn't easy, but this realistic dreamer's guide helps set the table
for lasting success.
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