Partial-least-squares path modeling (PLS-PM), a composite-based form of structural equation modeling (SEM), offers great practical advantages to researchers and practitioners. It has been gaining increasing attention in various disciplines, including management information systems, marketing, strategic management, accounting, family business research, operations management, and organizational research. Yet advanced PLS-SEM techniques are not broadly used in hospitality and tourism research, which spells missed opportunities in terms of detailed analyses and actionable findings. Applying Partial Least Squares in Tourism and Hospitality Research provides a forum for leading names in the field to discuss the major topical issues and to demonstrate the usefulness of PLS path modeling for academics and practitioners in hospitality and tourism. Its ten chapters discuss key aspects of advanced PLS analysis and its practical applications, covering new guidelines and improvements in the use of PLS-PM as well as individual topics such as multi-group analysis (PLS-MGA), the predictive qualities of PLS models, minimum sample size estimation methods, the reporting of mediation and moderation analysis, the assessment of the reliability of reflectively measured constructs, and the assessment of overall model fit through consistent PLS and the bootstrap-based test. This comprehensive coverage serves both as an introduction to PLS for the uninitiated and as a go-to reference work for researchers and practitioners interested in the most recent advances in PLS methodology. Applying Partial Least Squares in Tourism and Hospitality Research is a must-read for academics in hospitality and tourism research and for hospitality and tourism practitioners such as industry consultants. Insofar as it can serve as a guidebook to recent advances within PLS-SEM, it is also of interest to researchers from other disciplines including management, business, and marketing.

Although many countries have created effective strategies to recruit more international students due to proven economic and social benefits, recruiting international students as a field of research lacks coherence. Filling this gap, this book provides a holistic and comprehensive overview of this emerging research area. Exploring the theoretical and practical aspects of recruiting international students, this edited collection considers the financial, administrative, legislative, socio-cultural and market related barriers to international recruitment. The chapters cover a broad range of topics such as the role of social media in recruiting international students, the impact of internal environment on the recruitment of international students and the internationalization of universities as a strategy for recruiting international students. Offering a wide-ranging snapshot of global policies on international student recruitment across Asia, Europe and North America, as well as a consideration of related issues such as student integration and cultural adjustments, the authors and editors equip readers interested in the theory and practice with a more sophisticated view of the field, empowering them to engage in further research and practical strategies.

The Recipe for Success in Restaurant Management Restaurant Management: A Best Practices Approach introduces the reader to the vast menu of opportunities available in the restaurant industry - from creating business plans to guest service, quality management, labor costs and beyond. Written by a diverse collection of restaurant industry and education experts, Restaurant Management: A Best Practices Approach: Includes a section dedicated to career opportunities, job prospects, and the differences between self-ownership and franchised operations. Describes the five types of managerial control and discusses the importance of cost control to a foodservice operation. Explains what a menu should accomplish for a foodservice operation as well as the nine factors involved in menu pricing and the seven quantitative menu pricing methods. Includes learning objectives, key terms, summaries, review questions, and more to facilitate and assess student learning. Describes different types of foodservice operation budgets and offers advantages and disadvantages of each.