The tourism industry is in a constant state of flux, where trends and attitudes are frequently susceptible to outside influences including factors such as technological and economic change The Business of Tourism by Chris Holloway and Claire Humphreys is the ideal textbook to help you to not only understand these new changes but look at them with a critical eye and predict future trends. This book is the ideal foundation text for students of Tourism Management or Travel and Tourism. The historical context is combined with background theory and research plus up-to-date international case studies. It examines in detail the tourism product, its impacts and the tourist to provide the reader with a comprehensive understanding of the management of this important global industry. The result is a practical and relevant text for any student wishing to work in one of the many diverse sectors of the tourism industry.
In October 1985, at age twenty-seven, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes eleven unique dining establishments, each at the top of its game. How has he done it? How has he consistently beaten the odds and set the competitive bar in one of the toughest trades around? In this landmark book, Danny shares the lessons he's learned while developing the winning recipe for doing the business he calls "enlightened hospitality." This innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: The first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Danny considers it the foundation of every success that he and his restaurants have achieved. Some of Danny's other insights: Hospitality is present when something happens "for" you. It is absent when something happens "to" you. These two simple concepts--"for" and "to"--express it all. Context, context, context, trumps the outdated location, location, location. Shared ownership develops when guests talk about a restaurant as if it's "theirs." That sense of affiliation builds trust and invariably leads to repeat business. Err on the side of generosity: You get more by first giving more. Wherever your center lies, know it, name it, believe in it. When you cede your core values to someone else, it's time to quit. Full of behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on his long and ecstatic journey to the top of the American restaurant sce
(1)This cutting edge and comprehensive book - with contributions from the star faculty of Cornell University's School of Hotel Administration - offers the latest thinking on the best practices and strategies for hospitality management. A must for students and professionals seeking to enter or expand their reach in the hospitality industry, "The Cornell School of Hotel Administration on Hospitality" delivers the authoritative advice you need to: develop and manage a multinational career and become a leader in the hospitality industry; maximize profits from franchise agreements, management contracts, and leases; understand and predict customer choices, and motivate your staff to provide outstanding service; manage hospitality businesses and the real estate underlying the businesses; and, control costs, coordinate branding strategy, and manage operations across multiple locations.
Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management. Now in its fourth edition, this best-selling text has been completely revised and restructured to reflect current practice and teaching and includes updated information on all areas, especially technology, operations and staffing issues. Each chapter has a user friendly structure including aims, exercises and further study hints. This edition also has a companion website for lecturers which includes PowerPoint slides, extra case studies, multiple choice questions, review questions, activities, true or false questions and revision notes to aid teaching and learning Food and Beverage Management 4e is the introductory bible for people entering food and beverage management studies or practice.
'Bob Brotherton's experience as a teacher and researcher is obvious in this clear, accessible, and student-friendly text. In a field starved of practical guides to preparing dissertations and projects, "Researching Hospitality and Tourism" will be of enormous value to all undergraduates seeking simple and clear guidance for their work' - Dr. Roy C. Wood, Oberoi Centre of Learning and Development, The Oberoi Group, Delhi.Hospitality and Tourism is the fourth biggest industry in the world. What are the key research issues in the field? What methods are particularly useful to answer questions of management, policy, strategy and general understanding? This is the first comprehensive guide to research methods and issues for students engaged in Hospitality and Tourism Studies. Jargon-free, incisive and relevant, the book offers an uncluttered guide to key concepts and essential research techniques. It is grounded in a real world approach that concentrates upon the issues that students will encounter in their studies and work experience. It fills an enormous gap in the field providing students with the first dedicated introduction to research methods for Hospitality and Tourism students.
Social media is fundamentally changing the way travellers and tourists search, find, read and trust, as well as collaboratively produce information about tourism suppliers and tourism destinations. Presenting cutting-edge theory, research and case studies investigating Web 2.0 applications and tools that transform the role and behaviour of the new generation of travellers, this book also examines the ways in which tourism organisations reengineer and implement their business models and operations, such as new service development, marketing, networking and knowledge management. Written by an international group of researchers widely known for their expertise in the field of the Internet and tourism, chapters include applications and case studies in various travel, tourism and leisure sectors.
The Beaten Track is a major study of European tourism during the nineteenth century and the early years of the twentieth century. James Buzard demonstrates the ways in which the distinction between tourist and traveller has developed and how the circulation of the two terms influenced how nineteenth and twentieth-century writers on Europe viewed themselves and presented themselves in writing. Drawing upon a wide range of texts from literature, travel writing, guidebooks, periodicals, and business histories, the book shows how a democratizing and institutionalizing tourism gave rise to new formulations about what constitutes 'authentic' cultural experience. Authentic culture was represented as being in the secret precincts of the 'beaten track' where it could be discovered only by the sensitive true traveller and not the vulgar tourist. Major writers such as Byron, Wordsworth, Frances Trollope, Dickens, Henry James, and Forster are examined in the light of the influential Murray and Baedeker guide books. This elegantly written book draws links with debates in cultural studies concerning the ideology of leisure and concludes that in this period tourism became an exemplary cultural practice appearing to be both popularly accessible and exclusive.
Events of all types are produced every day for all manner of purposes, attracting all sorts of people. Creating and managing the environment in which these people will gather carries with it awesome responsibilities legal, ethical, and financial. To provide a safe and secure setting and to operate in a manner that ensures the hosting organizations or individuals achieve their objectives in a proper and profitable way, event risk management must be fully integrated into all event plans and throughout the event management process. "Risk Management for Meetings and Events" examines the practices, procedures, and safeguards associated with the identification, analysis, response planning, and control of the risks surrounding events of all types.Written by an experienced author it: provides a solid, easy-to-read conceptual foundation based on proven risk management techniques; includes ready-to-use templates designed specifically as learning exercises for students and professionals; and, comprehensively discusses effective strategies for managing the risks associated with design, planning and production of public and private events. "Risk Management for Meetings and Events" is a comprehensive and practical guide which supports academic and professional development programs that prepare individuals for entering or advancement in the meeting and event management industry.
