Sustainable tourism should not be limited to environmental preservation; the sociocultural and economic sides should also be considered. There is a need for an integrated approach recognizing the resources, facilities, and infrastructures that are interrelated with the social, cultural, and natural environment. Community development becomes a reality only by merging the principles of sustainability with growth objectives. Even though investments in environmentally friendly infrastructure and related services are fundamental, there is a need to address gender inequalities, exploitation, and commercialization of culture. Further, there is a need to prioritize the link between tourism and poverty reduction. Inclusive Community Development Through Tourism and Hospitality Practices explores various viable strategies for the adoption of sustainable approaches that can eventually boost economic growth and poverty reduction all over the world. Covering topics such as international tourism, sustainable development, and tourism reinforcement, this premier reference source is an excellent resource for business leaders and managers, students and educators of higher education, community leaders, government officials, librarians, researchers, and academicians.

The Primary FRCA is a marathon exam that requires candidates to concentrate on solving MCQs first and then prepare for the OSCE and SOE viva. The EDAIC Part 1 involves MCQs, and Part 2 uses viva to test candidates. All these exams demand a strong knowledge of basic sciences relevant to anaesthesia. The Fast Facts content aids quick revision in the lead up to the examinations and maximises the chances of exam success. Covering all the high yield facts together with concept building, the content ensures that students benefit at all stages of their preparation, especially during the last few weeks before examinations. Past MCQs and core viva concepts have been presented in bullet points, tabular format, and diagrams for easy assimilation. The Primary FRCA is shifting towards asking SBAs and this book covers both the SBAs and MTFs format of MCQs. It includes over 180 topics, and is sub-divided into sections on Physiology, Pharmacology, Physics, and Anatomy. The key ingredient to get through any exam is confidence. By facilitating timely revision of the entire curriculum, this book makes sure that candidates for both the Primary FRCA and for the EDAIC will enter the examination hall with a positive mindset and comprehensive knowledge of the basic sciences required by anaesthetists.

The Primary FRCA is a marathon exam that requires candidates to concentrate on solving MCQs first and then prepare for the OSCE and SOE viva. The EDAIC Part 1 involves MCQs, and Part 2 uses viva to test candidates. All these exams demand a strong knowledge of basic sciences relevant to anaesthesia. The Fast Facts content aids quick revision in the lead up to the examinations and maximises the chances of exam success. Covering all the high yield facts together with concept building, the content ensures that students benefit at all stages of their preparation, especially during the last few weeks before examinations. Past MCQs and core viva concepts have been presented in bullet points, tabular format, and diagrams for easy assimilation. The Primary FRCA is shifting towards asking SBAs and this book covers both the SBAs and MTFs format of MCQs. It includes over 180 topics, and is sub-divided into sections on Physiology, Pharmacology, Physics, and Anatomy. The key ingredient to get through any exam is confidence. By facilitating timely revision of the entire curriculum, this book makes sure that candidates for both the Primary FRCA and for the EDAIC will enter the examination hall with a positive mindset and comprehensive knowledge of the basic sciences required by anaesthetists.

The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.

The study reported in this paper is an ongoing effort. We reported a preliminary analysis of the data in the paper. The current experiments varied the subjects to c- duct online group learning activities by the communication media such as email and threaded discussion. Although, we could have easily learned the impact of mobile devices in learning if we divided the subjects to use different hardware such as p- sonal computers, personal digital assistant, or mobile phones, we believe our findings will still be able to provide useful insights on the difficulties that the mobile learners will face in solving problems as a group. Our analysis result will also provide ba- line information on whether the traits of the successful or failed online groups are applicable to the mobile learners. For example, we expect the SMS will be a better medium to overcome the major problem of instant communication or the rapid propagation of the information as the mobile phones have built-in mechanism to remind the users of the incoming new messages and also the mobile phone users are expected to be interrupted for the incoming messages. However, we need further investigation of other problems, which hinder the optimum online group work. For example, 'accuracy of the transferred information' was identified as one of the pr- lems of using emails as the communication medium. Personal Digital Assistant (PDA) or SMS are more apt to deliver shorter messages than the typical emails.

Sustainable tourism should not be limited to environmental preservation; the sociocultural and economic sides should also be considered. There is a need for an integrated approach recognizing the resources, facilities, and infrastructures that are interrelated with the social, cultural, and natural environment. Community development becomes a reality only by merging the principles of sustainability with growth objectives. Even though investments in environmentally friendly infrastructure and related services are fundamental, there is a need to address gender inequalities, exploitation, and commercialization of culture. Further, there is a need to prioritize the link between tourism and poverty reduction. Inclusive Community Development Through Tourism and Hospitality Practices explores various viable strategies for the adoption of sustainable approaches that can eventually boost economic growth and poverty reduction all over the world. Covering topics such as international tourism, sustainable development, and tourism reinforcement, this premier reference source is an excellent resource for business leaders and managers, students and educators of higher education, community leaders, government officials, librarians, researchers, and academicians.

The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.