'Tourism and Hospitality in the 21st Century' is a collection of essays which consider the future of tourism and hospitality. The international team of contributors represent a wide range of interests involved in tourism and hospitality. Divided into three parts, this book analyses: ? Global dimensions, patterns and trends -demographic, social, economic and technical? Regional development of such areas as Africa, Asia, Europe and America, among others ? The future of various sectors within the industries - such as transport, tourist attractions, coastal resorts and timesharing.'Tourism and Hospitality in the 21st Century' is suitable for: senior personnel in private and public sector tourism and hospitality operations; international and national official tourism bodies and other organizations; universities and other higher education institutions; universitties and other higher education institutions; consultancy; finance, construction and supply industries; and as a reference point for students.

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.

New to this edition:

New chapter: Classifying food and drink service operations.

New international case studies throughout covering the latest industry developments within a wide range of businesses.

Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings.

New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management.

Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter.

It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Table of Contents

Chapter 1: Introducing food and beverage management

Chapter 2: Classifying food and drink service operations

Chapter 3: Restaurants and events – the direct market

Chapter 4: Contract foodservice, travel and public sector catering - the indirect market

Chapter 5: Developing the concept

Chapter 6: The Menu

Chapter 7: Purchasing and storage

Chapter 8 Production and Service

Chapter 9: Controlling the Operation

Chapter 10: Staffing Issues

Chapter 11 Food and beverage marketing

Chapter 12: Managing quality in food and drink service operations

Chapter 13 Trends and Developments

'Tourism and Hospitality in the 21st Century' is a collection of essays which consider the future of tourism and hospitality. The international team of contributors represent a wide range of interests involved in tourism and hospitality. Divided into three parts, this book analyses: * Global dimensions, patterns and trends -demographic, social, economic and technical * Regional development of such areas as Africa, Asia, Europe and America, among others * The future of various sectors within the industries - such as transport, tourist attractions, coastal resorts and timesharing. 'Tourism and Hospitality in the 21st Century' is suitable for: senior personnel in private and public sector tourism and hospitality operations; international and national official tourism bodies and other organizations; universities and other higher education institutions; universitties and other higher education institutions; consultancy; finance, construction and supply industries; and as a reference point for students.

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects, including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends, including events management, use of technology, use of social media in marketing, customer management and environmental concerns, such as sourcing, sustainability and waste management. Updated companion website, including new case studies, PowerPoint slides, multiple choice questions, revision notes, true or false questions, short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors - fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are: Case studies covering the latest industry developments within a wide range of businesses from the UK, the USA and worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. Issues of how to maintain financial control of a business, handling staff and how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food and beverage industry covering consumers, the environment, ethical concerns as well as developments in technology Updated companion website including case studies, multiple choice questions, PowerPoint slides, revision notes, true or false questions, short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

This core introductory textbook examines hospitality systems - the technology and processes that enable goods and services to be delivered to the customer. Systems theory is all about applying a consistent set of ideas and concepts for the analysis of real world situations and problems. This structure facilitates making comparisons, understanding relationships and diagnosing how things really work and therefore allows students to analyse hospitality operations.

The Management of Hotel Operations adopts an innovative approach to the study of hotel management based on the concept of key result areas. The book identifies and explores the fundamental issues facing the manager - such as profitability, productivity and quality - and examines alternative strategies for achieving successful performance. The authors have drawn both on current industry practice and on recent research and theoretical studies to demonstrate how hotel management can be made more effective. Throughout the text, a hotel is broadly defined to enable comparisons between independent hotels, chain hotels, hostel accommodation and hospitals. The Management of Hotel Operations is an invaluable textbook for students on degree, BTEC Higher and HCIMA Part B courses in hotel management. It also has much to offer managers in industry.