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COVID-19 and Travel
Examines how this crisis unfolded and its devasting impacts on the travel, tourism and hospitality industries. Packed with international case studies, it takes the reader from the very outset of the crisis, how the industry reacted and its message to the market, through to its impacts and a possible future.
International Tourism Futures
Examines influential factors such as the demographic, political, economic and technological changes, which will affect the tourism, hospitality and events industries. Fully updated and revised, it explores how these changes impact upon future international tourism development, generating plausible ideas and identifying future trends.
Talent Management in Hospitality and Tourism
Recruiting and retaining happy and well trained staff is key to the success of all customer-facing businesses. This book is the first to explore on this important topic from an individual and personal perspective rather than a company perspective.
Neolocalism and Tourism
The first comprehensive analysis of neolocalism in the tourism context and a forum to discuss the latest developments, trends, and research involving tourism and neolocalism, as well as exploring new areas for consideration.
Revenue Management for Hospitality and Tourism
Written by leading academic and industry experts actively engaged in revenue management, research and teaching this is a new and original treatment of the whole field for students and professionals.
Digital Marketing and Social Media Strategies for Tourism and Hospitality Organizations
Digital marketing and online social media platforms have become the cornerstones to the success of places and accommodation. This edited volume investigates the current status of digital marketing and social media utilization by both travellers and service providers and explores future digital marketing and social media research trends.
Enterprise and Its Business Environment
* Provides clarity to the confusing the field of business enterprise; * Draws on theories, concepts and models from the established business great and good; * Contains international case studies to illustrate and examine globalisation.For the first time in history, more than half of the world's businesses are small, however, the technological revolution has meant that some small firms are "born global" i.e. they operate in multiple markets and/or geographies from the outset. Business enterprises need to move and adapt quickly, in line with competition and changing customer tastes. The challenges they face to succeed are relentless. '''Enterprise and its Business Environment''' offers a clear...
The Impact of Tourism on the Marine Environment
The first text to take a truly inter-disciplinary approach to critically examining the impacts of tourism on marine environments and coastal regions, focusing on the negative environmental impacts but also looking at the social and economic context of marine tourism and coastal zone management. The book sets tourism against the background of the crisis facing our oceans due to climate change and the effects of global warming. Tourism adds another layer of challenges for our marine environment, and its rapid growth globally means that these challenges have grown dramatically in recent years. We have seen a number of trends in the relationship between tourism and our oceans which pose a threat...
Food and Beverage Management
This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. In particular the consideration of the foods service cycle and includes greater account being taken of the management of foodservice operations within a broader business framework. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business as it is about specific aspects of the food and beverage product. With a clear, user friendly, structure based on the Food Service Cycle, this fifth edition of Food and Beverage Management has been designed to meet the needs of those undertaking a range of educational programmes, from diploma to undergraduate levels, as well as supporting in-company training programmes.
Sustainable Value Creation in Hospitality
Based on theory and practice it analyses environmental, economic and social value in the hotel sector and overall hospitality industry, and what can be done to maximise the good for all the stakeholders in the long term.
