The hospitality industry is one of the most significant drivers of economic growth and socioeconomic advances in both developed and developing countries. This industry contributes directly to gross domestic product, job creation, income level, destination expansion, and economic development. Forecasts for 2020 indicated a promising year was ahead for this industry, but the COVID-19 pandemic had a catastrophic impact. Hospitality companies are experiencing one of the biggest, unprecedented crises to date, and experts must now rethink strategies to ensure these businesses' recovery. Sustainability and Competitiveness in the Hospitality Industry focuses on complex issues from a hotel industry perspective. It surveys existing research by reflecting on the pandemic's impacts and generates scenarios for how to strengthen business structures. Covering a wide range of topics such as digital hospitality and tourism products, this reference work is ideal for managers, business professionals, entrepreneurs, practitioners, researchers, academicians, instructors, and students.

The vibrant Irish public house of the nineteenth century hosted broad networks of social power, enabling publicans and patrons to disseminate tremendous influence across Ireland and beyond. During the period, affluent publicans coalesced into one of the most powerful and sophisticated forces in Irish parliamentary politics. Among the leading figures of public life, they commanded an unmatched economic route to middle-class prosperity, inserted themselves into the centre of crucial legislative debates, and took part in fomenting the issues of class, gender, and national identity which continue to be contested today. From the other side of the bar, regular patrons relied on this social institution to construct, manage and spread their various social and political causes. From Daniel O'Connell to the Guinness dynasty, from the Acts of Union to the Great Famine, and from Christmas boxes to Fenianism; Bradley Kadel offers a first and much-needed scholarly examination of the 'incendiary politics of the pub' in nineteenth-century Ireland.

Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.

Writing a dissertation can be a daunting topic - Researching Tourism, Leisure and Hospitality for Dissertations and Theses 2nd edn is a unique text that takes away the stress, worry and confusion by providing a step-by-step, user friendly guide to all you need to know to successfully research and compile your dissertation or thesis. Now in its second edition, this bestselling text has been fully revised and updated, and now includes two new chapters looking at conducting mixed methods research, as well as analysing mixed methods research. * Clearly links research processes with the presentation of these in the writing of dissertations and theses. * Draws on the work of undergraduate, postgraduate and PhD students the author has supervised, over 30 years to provide examples of dissertation/theses material. * Uses case studies/examples based on the author's own peer reviewed research. * Written in an accessible style. * Presents tried and tested student activities. It provides a discussion of research approaches, looking at key differences and similarities. A critical evaluation of these different approaches is provided and, importantly, a discussion on selecting the appropriate approach(es) for your dissertation. It takes the reader from the initial idea and topics, through the literature review, methodology, presenting and analysing results and successfully making conclusions. Unlike other texts available, this book includes case studies based on the author's own research, as well as students' work, to demonstrate different research approaches and techniques, providing an opportunity for criticism and a discussion on 'learning from mistakes.' A must-have text for all students on how best to conduct research, compile your findings and to present them in the resulting dissertation.

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 COVID-19 pandemic caused a disruption for many industries at its emergence, including the rental industry. The rental industry consists of more than just car rentals. It also includes Airbnb, house rentals, cruises, and other means of transport. This industry, which relies on tourism, was negatively affected by the travel restrictions that were put in place due to the pandemic. As such, it had to quickly adapt and grow to abide by the rules of the ""new normal"" in order to survive both during the pandemic, as well as implement new models and strategies that would help it to regain its success post-COVID-19. Socio-Economic Effects and Recovery Efforts for the Rental Industry: Post-COVID-19 Strategies is a critical reference book that discusses the effects of the COVID-19 pandemic on the rental industry and the ways in which the rental industry adapted under the new global restrictions affecting tourism. This book covers recovery efforts for the rental industry, analyzes global cases of the effects and adaptations the rental industry has undergone, and discusses the sociological aspects of the pandemic. While highlighting topics such as e-commerce, financial leasing, second home tourism, and sharing economies, this book is essential for executives, business owners, managers, rental agencies, ridesharing companies, academicians, researchers, and students interested in the current state of the rental industry and how it plans to overcome the challenges caused by the pandemic.

Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. This comprehensive guide fills a gaping void in culinary literature.

The US Supreme Court's 1937 decision in West Coast Hotel v. Parrish, upholding the constitutionality of Washington State's minimum wage law for women, had monumental consequences for all American workers. It also marked a major shift in the Court's response to President Franklin D. Roosevelt's New Deal agenda. In Making Minimum Wage, Helen J. Knowles tells the human story behind this historic case. West Coast Hotel v. Parrish pitted a Washington State hotel against a chambermaid, Elsie Parrish, who claimed that she was owed the state's minimum wage. The hotel argued that under the concept of "freedom of contract," the US Constitution allowed it to pay its female workers whatever low wages they were willing to accept. Knowles unpacks the legal complexities of the case while telling the litigants' stories. Drawing on archival and private materials, including the unpublished memoir of Elsie's lawyer, C. B. Conner, Knowles exposes the profound courage and resolve of the former chambermaid. Her book reveals why Elsie-who, in her mid-thirties was already a grandmother-was fired from her job at the Cascadian Hotel in Wenatchee, and why she undertook the outsized risk of suing the hotel for back wages. Minimum wage laws are "not an academic question or even a legal one," Elinore Morehouse Herrick, the New York director of the National Labor Relations Board, said in 1936. Rather, they are "a human problem." A pioneering analysis that illuminates the life stories behind West Coast Hotel v. Parrish as well as the case's impact on local, state, and national levels, Making Minimum Wage vividly demonstrates the fundamental truth of Morehouse Herrick's statement.

The distillation (sometimes illegal) of uisce beatha, poitin and gin has existed in Ireland over many centuries. In 1806, over 25% of the entire production of Irish whiskey was estimated to come from illicit stills. While the process of brewing and distilling has come a long way since the days Molly Gallivan produced her homemade poitin known as Molly's Mountain Dew in the Kerry Mountains, laws from 1831 still apply to breweries and distilleries today. In 1887, the annual output of whiskey manufactured in Ireland was 10,620,584 gallons. There were many thriving distilleries in Dublin and Cork, and in Tullamore and Kilbeggan, and elsewhere, many of which still survive and are indeed thriving today. As of June 2019, Ireland has twenty-five distilleries in operation, with a further twenty-four either planned or under development. As of 2018, sales of Irish whiskey stood at 10.7 million 9-litres cases, up from 4.4 million cases in 2008, with sales projected to exceed 12 million cases (its historical peak) by 2020. Brewers and Distillers in Ireland: The Complete Licensing Guide discusses all the different types of manufacturers' licences, the rights and obligations of the manufacturer and how to obtain a manufacturer's licence from Revenue. The sale of the manufactured product by wholesale is also discussed, as is its retail sale, which was introduced for the first time by the Act of 2018. Differing permitted hours for on-sales and off-sales are discussed, as are offences and penalties. The Intoxicating Liquor (Breweries and Distilleries) Act 2018 has allowed for the first time the retail sale of alcohol (spirits and/or beer) on the premises where such alcohol is manufactured.

Unchained: Building Next Generation Supply Chain Systems for the Changing Restaurant Industry explores the vital characteristics and attributes that are critical for building efficient and successful supply chains. Unchained is organized into three distinct parts. Part I provides a background baseline knowledge of the restaurant industry, the changing agricultural and geopolitical world, and the role of foodservice supply chains as vital to the success of the foodservice industry. In Part II, the eight key pillars that are essential for creating high-performing foodservice supply chains are presented. Part III provides a diagnostic methodology for assessing the performance of a supply system, including the determination of its benefits and return on investment. Each chapter includes learning objectives, key terms, discussion questions, and a case example that runs throughout the book to support connections between critical concepts and real-world application. Unchained is an essential resource for future and current foodservice industry professionals committed to building effective supply chain systems.