Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years. Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future. Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of 'reflective practice' activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!

Organization Behaviour for Leisure Services discusses and questions a number of key elements, including: * The individual and the organization * Groups in the organization * Organizational structures and behaviour * Management within the organization * Commercial hospitality, leisure and tourism in a service context Taking the view that leisure services involve an array of industry sectors - they are related, for instance, to work-time spent eating, drinking and staying away from home, as well as the more obvious recreational pursuits - the text uses examples and case studies from a wide range of international businesses such as hotels, restaurants, museums, shopping malls and sports stadia. Specific examples used are from Marriotts, McDonald's, Trafford Centre and many more. With a user-friendly structure and style, the text is an ideal introduction to the fundamental issues invovled - perfect for students and managers alike. * Provides conceptual basis for the study of organizational behaviour in the hospitality, leisure and tourism industry. * Includes special focus on the leisure industry, with material on 'emotional labour', 'empowerment' and 'managing diversity'. * Contains a wide range of international case examples. Using a wide variety of international examples, this book provides the reader with the conceptual tools necessary for analyzing organizational behaviour in the context of hospitality and leisure and tourism provision so that they can take appropriate management action.

Organization Behaviour for Leisure Services provides the reader with the conceptual tools necessary for analysing organizational behaviour in the context of hospitality, leisure and tourism provision, and understaanding events in order to take appropriate management action. Taking the view that leisure services involve an array of industry sectors - they are related, for instance, to work-time spent eating, drinking and staying away from home, as well as the more obvious recreational pursuits - the text uses examples and case studies from a wide range of international businesses such as hotels, restaurants, museums, shopping malls and sports stadia. Specific examples used are from Marriotts, McDonald's, Trafford Centre and many more. With a user-friendly structure and style, the text is an ideal introduction to the fundamental issues involved - perfect for students and managers alike. This book discusses and questions a number of key elements, including: The individual and the organization Groups in the organization Organizational structures and behaviour Management within the organization Commercial hospitality, leisure and tourism in a service context There is a Tutor Resource pack available to lecturers who adopt this text. Accredited lecturers can request access to download this material by going to http://books.elsevier.com/academic/defaultmanuals.asp? to request access.

Divided into four sections, "Entrepreneurship and Small Business Management in the Hospitality Industry" takes an intuitive step by step progression through each stage of the entrepreneurial process:
*Context, theoretical perspectives and definitions; the entrepreneur and their environment. What are the characteristics of an entrepreneur?
*Concept to reality: the feasibility study, analyzing the competition, sourcing funding and selecting partners, especially in a family business
*The business plan: the structure and content of the business plan, through to detailed distribution, marketing and human resource planning including cultural differences and considerations
*Growth and the future: venture capital, e-strategies, new markets and exit strategies.
*Covers all aspects of entrepreneurship in the hospitality industry from entrpreneurial characteristics to business planning
* Uses culturally diverse cases and examples to give a holistic view of entrepreneurship
* Takes a learning by doing approach with features such as chapter objectives, case studies, reflections, role-play activities and experiential exercises

The tourism industry provides employment for literally millions of individuals. Despite global recessions, terrorist attacks and other catastrophes this is likely to remain unchanged in the long-term. Resilience of this nature helps tourism remain a major global employer in both developed and emerging economies. The important role played by tourism workers cannot be overstated; some argue that they actually define the product on offer. Accordingly, mediocre or poor performance gives rise to an unremarkable service experience or one to which customers would not return willingly. The inextricable link between the calibre and performance of staff and service delivery is a key issue for human resources management. This challenge is further complicated by a number of structural characteristics including: dominance of unaffiliated small to medium-sized organizations; high levels of labour turnover; and a heterogeneous workforce with individuals having a wide variety of cultural differences and employment aspirations. This book accounts for the above factors using an approach which is part prescriptive and part enquiry or research-oriented. In doing so, espoused 'HRM convention' may be understood against 'HRM in practice'. Additionally, by using this method we hope to instil a sense of enquiry in the reader. This is a necessary intellectual asset for the future and will also allow the individual to make a positive contribution in the workplace.

Offers an analysis of research techniques in the service industries, focusing on the lack of direction in this field, and describing the whys and wherefores of research in Service Industry Management, with a view to providing a practical perspective.