Here is the Cape Town underworld laid bare, explored through the characters who control the protection industry, the bouncers and security at nightclubs and strip clubs.

At the centre of this turf war is Nafiz Modack, the latest kingpin to have seized control of the industry, a man often in court on various charges, including extortion. Investigative journalist Caryn Dolley has followed Modack and his predecessors for six years as power has shifted in the nightclub security industry, and she focuses on how closely connected the criminal underworld is with the police services. In this suspenseful page turner of an investigation, she writes about the overlapping of the state with the underworld, the underworld with the upperworld, and how the associated violence is not confined to specific areas of Cape Town, but is happening inside hospitals, airports, clubs and restaurants and putting residents at risk.

A book that lays bare the myth that violence and gangsterism in Cape Town is confined to the ganglands of the Cape Flats, wherever you find yourself, you’re only a hair’s breadth away from the enforcers.

Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as `Chefs Tips', Health & Safety and `Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more!

For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

The story of a ‘rogue unit’ operating within the South African Revenue Service (SARS) became entrenched in the public mind following a succession of sensational reports published by the Sunday Times in 2014. The unit, the reports claimed, had carried out a series of illegal spook operations: they had spied on President Jacob Zuma, run a brothel, illegally bought spyware and entered into unlawful tax settlements.

In a plot of Machiavellian proportions, head of the elite crime-busting unit Johann van Loggerenberg and many of SARS’s top management were forced to resign. Van Loggerenberg’s select team of investigators, with their impeccable track record of busting high-level financial fraudsters and nailing tax criminals, lost not only their careers but also their reputations. Now, in this extraordinary account, they finally get to put the record straight and the rumours to rest: there was no ‘rogue unit’. The public had been deceived, seemingly by powers conspiring to capture SARS for their own ends.

Shooting down the allegations he has faced one by one, Van Loggerenberg tells the story of what really happened inside SARS, revealing details of some of the unit’s actual investigations.

"He either enchants or antagonizes everyone he meets. But even his enemies agree there are three things Ray Kroc does damned well: sell hamburgers, make money, and tell stories." --from Grinding It Out

Few entrepreneurs can claim to have radically changed the way we live, and Ray Kroc is one of them. His revolutions in food-service automation, franchising, shared national training, and advertising have earned him a place beside the men and women who have founded not only businesses, but entire empires. But even more interesting than Ray Kroc the business man is Ray Kroc the man. Not your typical self-made tycoon, Kroc was fifty-two years old when he opened his first franchise. In Grinding It Out, you'll meet the man behind McDonald's, one of the largest fast-food corporations in the world with over 32,000 stores around the globe.

Irrepressible enthusiast, intuitive people person, and born storyteller, Kroc will fascinate and inspire you on every page.

Fully updated with the latest industry standards, this 5th Edition of the bestselling textbook, Professional Beauty Therapy: The Official Guide to Level 3 by Lorraine Nordmann, has been restructured and written to reflect the changing needs of the beauty industry and advanced students working towards their Level 3 qualification.

This well-trusted and respected book will appeal to beauty therapists who want to develop excellence in the beauty industry.

Revised in line with the latest National Occupational Standards (2015), this book is delivered in Nordmann's trademark engaging and professional style. It is the only Level 3 textbook endorsed by Habia and VTCT, and is a must have for any advanced beauty therapy student.

This book is suitable for those studying for the Level 3 qualification with all awarding associations.

Services, whether online or offline, are important in modern economies in which the understanding is that we ‘are all in services’. Services Marketing, a subset of the field of Marketing, has evolved and developed a range of theories and models, all focused on providing superior service offerings to today’s market and the growing expectations of service delivery. New research provides additional contemporary insights into this dynamic and developing area. This text seeks to address the current research and its managerial implications in both online and offline services. It includes new case studies, integrating new research and new perspectives on the various aspects of services.

The book covers important topics in providing services, including:

• Technology and its role in service marketing
• Customer expectations and perceptions
• Creating customer value
• Services architecture
• Pricing decision-making
• Demand management
• Building customer relationships and loyalty
• Integrated service marketing communication
• Service recovery strategies

Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This second edition of The Hospitality Industry Handbook on Hygiene and Safety has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.

Have slums become 'cool'? More and more tourists from across the globe seem to think so as they discover favelas, ghettos, townships and barrios on leisurely visits. But while slum tourism often evokes moral outrage, critics rarely ask about what motivates this tourism, or what wider consequences and effects it initiates.

In this provocative book, Fabian Frenzel investigates the lure that slums exert on their better-off visitors, looking at the many ways in which this curious form of attraction ignites changes both in the slums themselves and on the world stage. Covering slums ranging from Rio de Janeiro to Bangkok, and multiple cities in South Africa, Kenya and India, Slumming It examines the roots and consequences of a growing phenomenon whose effects have ranged from gentrification and urban policy reform to the organization of international development and poverty alleviation.

Controversially, Frenzel argues that the rise of slum tourism has drawn attention to important global justice issues, and is far more complex than we initially acknowledged.

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals.

Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Features:

• Contains over 2000 recipes
• Introductory notes to each section provide all the necessary background information
• The classic Anglo-French repertoire is complemented by a range of dishes from other national and ethnic cuisines
• This edition includes more international food and terminology
• New sections on shellfish, game, and potatoes

Why is the South African banking industry regarded as one of the best in the world? How is it structured? How did it avoid collapse during the global financial crisis of 2007-2009? Bank Management in South Africa: A risk-based perspective is the first textbook for the South African market to answer these questions. It provides a comprehensive overview of the way banks and their financial risks are managed. The book is divided into five parts: Part One introduces the business of banking by discussing the evolution of financial intermediation theory; Part Two deals with the structure, history, performance and regulatory environment of the South African banking industry; Part Three considers how banks report and measure their performance; Part Four focuses on how banks identify, quantify and manage financial risks; Part Five deals with the management of the asset book, liability book and, importantly, the capital adequacy requirements set by the Basel Committee on Banking Supervision.

Advanced Professional Chef Level 3 Diploma, 2e is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today's challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.

Professional Chef Level 2 Diploma, 2nd edition is THE guide for learners looking to take their professional cookery skills to the next level! With clear mapping to both the NVQ and VRQ syllabus, this is the most relevant and up-to-date level 2 Professional Cookery book on the market. New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef. This comprehensive, easy-to use textbook combines theory and practice and provides a thorough introduction to all the skills and techniques required to work in a professional kitchen! For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

Marketing Tourism in South Africa 6e offers a solid foundation in marketing theory applied to the unique context of the tourism industry in South Africa. This updated edition is a definitive source for universities, universities of technology and colleges where courses in Tourism Marketing and Event Marketing are offered. Marketing Tourism in South Africa 6e is written in a simple and concise style to appeal to both tourism students and practitioners. The text familiarises the reader with the tourism industry in South Africa its statistics, trends, main organisations and role-players.

The purpose of Niche Tourism is to provide students with foundational insight and practical understanding of the various types of niche tourism sectors within southern Africa. Each of these uniquely established niche tourism sectors contributes towards the development of the southern African tourism product and service offering and attracts large volumes of tourists annually to southern Africa.

Niche tourism has grown and expanded into various formats over the past few years. Within southern Africa there are unique tourism establishments that showcase how these niche tourism establishments contribute towards growing the economy, uplifting local communities, and conserving the natural and cultural heritage of southern Africa.

The tourism industry in southern Africa offers various entrepreneurial opportunities for tourism graduates. The aim of this textbook is to provide students with a strong theoretical foundation on the respective niche tourism segments supported with current practical examples of how these niche tourism sectors operate, to enable graduates to establish their own niche tourism establishments. In doing so, graduates would be able to not only contribute towards the regional economy of southern Africa but also enable the resolution of socio-cultural challenges whilst conserving and protecting both the natural and cultural heritage of southern Africa.

Guests directly account for over 50% of resource use in hotels and as much as 90% in self-catering accommodation. They are quite simply the most significant factor contributing to hospitality's ongoing carbon emissions. Given the targets to reduce carbon emissions by 66% by the year 2030, it is imperative that practical solutions for the accommodation sector are created and applied fast. 'How to Create Sustainable Hospitality: a handbook for guest participation' is the first text to demonstrate how to actively persuade guests to participate in achieving sustainable hospitality. Practitioners and commentators have tended to criticise guests, believing they won't "sacrifice" while on holiday. However, social trends show there is increasing consumer expectations for more sustainable services, e.g. reduction of food waste, elimination of single serve plastic, as well as firm evidence that consumption is not linked to guest happiness. The opportunity is therefore to design experiences which deliver better hospitality by inviting guests to apply saving behaviours that do not mean they will have a less enjoyable experience. Based on 16 years personally delivering sustainable hospitality experiences face to face with guests and conducting the first hard research on guest engagement at a variety of sites in Australia and Europe (from 1000-bedroom hotels and B&Bs to self-contained holiday homes and timeshare lodges), the author presents a tried and tested five step methodology on how to directly, effectively and successfully involve guests to conserve resources. This presents a new paradigm for tourism. 'How to Create Sustainable Hospitality: a handbook for guest participation' presents a clearly written, jargon-free, practical solution and: * Is the first book to focus on guests as an active and critical component in sustainable consumption and production at their holiday or business accommodation; * Introduces a five-step methodology on how to directly and effectively involve guests in saving energy and water, reducing food waste and cutting carbon. It delivers a practical solution that has been successfully applied to achieve a fast ROI with scientifically measured savings; * Uses social practice theory to describe why people do not save resources and how we can better design hospitality experiences * Uses persuasive theory to explain how to communicate with guests and by so doing increase stay satisfaction, 'delight' and brand reputation; * Includes hundreds of case examples and scientific research to illustrate how the theories works in practice; * Explains "how" to change - not just the need for change. Part of the Responsible Tourism Series edited by Harold Goodwin, Director of Responsible Tourism, Institute of Place Management at Manchester Metropolitan University and John Swarbrooke, Associate Dean-International, Plymouth Global, Plymouth University, UK

Management Accounting for the Hospitality, Tourism and Leisure Industries - A Strategic Approach 3rd edition is an up-to-date and relevant reference guide to accounting for decision making in the hospitality, tourism and leisure industries. Its’ user-friendly and easy to follow style is based on the author’s extensive first-hand experience of working with and delivering training and professional development in the sector. This third edition of this long-standing and effective text is fully revised and updated to include: • Pricing strategies to include examples of Revenue Management tactics; • Ratios such as TREVPAR and GOPPAR; • The growth of management contracts, franchising and leasing strategies for growth; • Increasing variety of funding options including crowd funding; • More detailed examples based on the author’s personal contemporary experience in training hotel financial controllers; • Further industry specific content to reflect current trends and practice. Key features include: • Up-to-date and relevant content designed to suit the needs of the current Hospitality Professional; • The latest recommendations of the Uniform System of Accounts for the Lodging Industry; • Current trends and practice; • Numerous case examples and scenarios to use in class; • Online resources to support the text. See http://www.goodfellowpublishers.com/manacc3 for details. This book is an essential guide for practitioners and students who are required to study management accounting in the context of the hospitality industry. For practitioners, the book is intended to help those who need an improved grasp of accounting information to assist them in their day-to-day work. For students, the book is aimed at those who are studying accounting as part of their degree or professional studies course.

* Sixth edition updated and revised to take account of changes in approaches to the management of F&B operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.

The study of tourism and indeed the tourism industry is changing constantly. Now in its fifth edition, Contemporary Tourism: an international approach presents a new and refreshing approach to the study of tourism, looking at the far reaching effects that the COVID pandemic has had on the industry and how it has been forced to change, or not subsequently. Considering issues such as advances in AI and its impacts, the environmental crisis and air travel, the sharing economy and Airbnb, and the tourist experience in a Covid world. In particular, it highlights the ongoing threats and opportunities faced by the tourism industry today, and discusses the related management strategies, illustrating the potential implications for the patterns and flow of tourism in the future. Divided into five sections, each chapter has a thorough learning structure including chapter objectives, examples, discussion points, self-review questions, checklists and case studies. URL links in the form of QR codes are heavily present throughout the text so that users of both hard and electronic formats can have direct links to up to date, authoritative and annotated sources of information. Cases are both thematic and destination-based and always international. New to this edition: * New material on latest issues such as the impact of the COVID-19 pandemic, international responses to the environmental crisis, the impact of AI/robotics on tourism human resource and the rise of the staycation; * Brand new and updated case studies and readings throughout; * Substantial support for both students and teachers, both within the text itself and via web-based student and instructor resources. ABOUT THE AUTHORS Chris Cooper is Professor in the School of Events, Tourism and Hospitality at Leeds Beckett University in the UK. Professor C Michael Hall is Professor of Marketing at the University of Canterbury in New Zealand; Docent, University of Oulu, Finland and Visiting Professor at Linnaeus University, Kalmar, Sweden.

The global wellness industry is currently valued at $4.4 trillion and wellness in hospitality and tourism is one of the fastest-growing travel segments. Wellness Management in Hospitality and Tourism is the first text that: * discusses and evaluates the design, operation and management of a wellness event in food service, hospitality and tourism businesses. * evaluates the implementation of wellness management programs in food service, hospitality and tourism businesses. * identifies and describes wellness customer segments within food service, hospitality and tourism businesses. Comprised of 14 chapters - one for every week of a semester - that study the science behind the trends and look at every aspect of health and wellness across the tourism and hospitality industries, this text provides students with the skills and knowledge to become a leader in the development of this new wave of exciting, nutritious, safe and profitable health and wellness products, services and practices. Packed with international case studies and written in a user-friendly style, Wellness Management in Hospitality and Tourism looks at the following key areas and more: * Typologies, scope and segments in health and wellness * Management of wellness amenities and facilities in foodservice, hospitality and tourism businesses * Analysing and managing health and wellness programs and offerings in foodservice, hospitality, and tourism businesses * Health and wellness food and beverage trends * Wellness during crises and pandemics * The Future of wellness management in foodservice, hospitality, and tourism businesses

Understanding Sectoral Determination 14: Hospitality Sector forms part of the Juta’s Pocket Companions series, to complement the highly successful Juta’s Pocket Statutes series.

Chapter 8 of the Basic Conditions of Employment Act 75 of 1997 allows the Minister of Labour to promulgate minimum conditions of employment for employees in specific sectors or areas, in the form of Sectoral Determinations. Sectoral Determination 14 sets out minimum conditions of employment in the South African Hospitality sector, a sector employing over 1 000 000 people in various positions in hotels, bed-and-breakfast establishments, guest houses and farms, lodges, catering businesses, fast food outlets and restaurants.

This book presents a non-legalistic commentary on the specific minimum conditions of employment applicable to persons employed in South Africa in the Hospitality sector. It includes the Bargaining Council Main Agreement for the ‘Bargaining Council for the Restaurant, Catering and Allied Trades’, which is applicable to certain magisterial districts in the Gauteng Province. The key provisions of the Sectoral Determination are covered in a systematic manner, with Key Point summaries at the end of each section.

Interpretation and Tour Leadership: Principles and Practices of Tour Guiding is a complete manual to tour guiding that is based on the author's first-hand experience of training more than 3000 tour guides. With a practical hands-on focus, it guides the reader through the key roles and responsibilities of a tour guide from interpretation techniques, leading visitors in difference scenarios, dealing tricky situations to setting up a tour guiding business. Packed with real life international case studies, each chapter follows a thorough pedagogic structure which includes features such as training objectives, key terms, theory highlights, assignments, further reading and links to videos.

In order to ensure the long-term sustainability of tourism in different countries and destinations, it is vital to examine and analyse emerging trends in today's international tourism industry. International Tourism Futures: The Drivers and Impacts of Change examines influential factors such as the demographic, political, economic and technological changes, which will affect the nature, trends and participation in tourism, hospitality and events. It discusses contemporary concepts associated with the tourism, hospitality and event sector, generating plausible ideas and identifying future trends. The COVID-19 crisis outbreak reinforces the vulnerability of the international tourism industry operating as an open system and some of these impacts of change on future industry development are highlighted. A multi-disciplinary text, International Tourism Futures: The Drivers and Impacts of Change covers a range of inter-related trends which include: * Tourists of the Future * Hospitality of the Future * The Future of Visitor Attractions * Events of the Future * The Future of Film Tourism * Health and Wellness Tourism * Sustainable Development and Responsible Tourism * Future Proofing a Crisis * Building Future Scenarios Using a considered pedagogic structure, each chapter uses international case studies to contextualise the theory, including: Chinese outbound travel, the 'personalisation' of the travel experience, robotic hospitality in Asia, the 2028 LA Summer Olympics, Wellness Spa Tourism in Thailand, France's 'International Action Against Terrorism' initiative and many more. This research textbook is perfect for tourism, hospitality and event education and courses that focus on the future direction of the T,H and E sectors and industry in general.

Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed. New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.

Research methods can be a daunting topic - Researching Tourism, Leisure and Hospitality for your Dissertation 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. Researching Tourism, Leisure and Hospitality for your Dissertation provides a discussion of quantitative, qualitative and mixed methods approaches, looking at key differences and similarities. A critical evaluation of these different research approaches is provided and, importantly, a discussion on selecting the appropriate approach(es) for your dissertation, including a discussion and evaluation of mixed methods research. It takes the reader from the initial idea and topics, through to lit reviews, methodology, presenting and analysing results and successfully making conclusions. Unlike other texts available, the text includes case studies based on the author's own research to demonstrate different research approaches and techniques, providing an opportunity for criticism and a discussion on 'learning from mistakes.' Divided into 7 chapters Researching Tourism, Leisure and Hospitality for your Dissertation discusses: * Developing your research topic - including the ethics statement; * Literature review - how to do it and how to get the most from it; * Methodology - which approach (es) are most suitable, with clear links between ontology, epistemology and methodology and how these concepts relate to the actual dissertation; * Presenting Results - how this can be done clearly and coherently * Analysing and Discussing Results - whether they are qualitative, quantitative or mixed methods; * Conclusions: your findings, your limitations and your recommendations. A must-have text for all students on how best to conduct research, compile your findings and to present them in the resulting dissertation. Peter Mason is Professor of Tourism Management, Bedfordshire University, Visiting Professor of Tourism, London South Bank University and has a fractional position as Lecturer, London Metropolitan University.

The extensively revised second edition of Issues in Cultural Tourism Studies provides a new framework for analyzing the complexity of cultural tourism and its increasing globalization in existing as well as emergent destinations of the world. The book will focus in particular on the need for even more creative tourism strategies to differentiate destinations from each other using a blend of localized cultural products and innovative global attractions.

The book explores many of the most pertinent issues in heritage, arts, festivals, indigenous, ethnic and experiential cultural tourism in urban and rural environments alike. This includes policy and politics; impact management and sustainable development; interpretation and representation; marketing and branding; and regeneration and planning. As well as exploring the inter-relationships between the cultural and tourism sectors, local people and tourists, the book provides suggestions for more effective and mutually beneficial collaboration. New edition features include:

• an increased number of topical case studies and contemporary photographs which serve to contextualize the issues discussed
• a re-orientation towards global rather than just European issues
• three brand new chapters on The Geography of Cultural Tourism, The Politics of Global Cultural Tourism, and The Growth of Creative Tourism
• an extensively revised chapter on Experiential Tourism.

At the interface between the global and the local, a people-centred approach to planning and development is advocated to ensure that benefits are maximized for local areas, a sense of place and identity are retained, and the tourist experience is enhanced to the full. The text is unique in that it provides a summary and a synthesis of all of the major issues in global cultural tourism, which are presented in an accessible way using a diverse range of international case studies. This is a beneficial and valuable resource for all Tourism students.