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Service Quality and Management
Introduction Are services millennium-proof? Certainly not. At least not at this moment. There is no thorough research needed to derive that conclusion, simply ask around. The evi dence is overwhelming. True horror stories exist of all types of services in all types of sectors. It is even becoming a business in itself. Television shows that are based on customer complaints about services are becoming more and more popular. As is the case in the millennium problem, management of service companies experiences a lot of problems in the hardware and the software of services. There are still prob lems in defining and developing the service, and problems in creating, realizing and managing weil defi...
The Routledge Handbook of Sustainable Food and Gastronomy
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as we...
The Essence of Gastronomy
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that refers to product quality, and tasting is defined as the human perception of flavor registered by all the human senses. Understanding tasting and flavor and how humans react to it is not merely hedonistic....
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.
Current Trends in Landscape Research
This book presents definitions, key concepts and projects in landscape research and related areas, such as landscape science and landscape ecology, addressing and characterising the international role, status, challenges, future and tools of landscape research in the globalised world of the 21st century. The book brings together views on landscapes from leading international teams and emerging authors from different scientific disciplines and regions of the globe. It describes approaches for achieving sustainability and for handling the multifunctionality of landscapes and includes international case studies demonstrating the great potential of landscape research to provide partial sustainable solutions while developing cultural landscapes and protecting semi-natural landscapes. It is intended for scientists from various disciplines as well as informed readers dealing with landscape policies, planning, evolvement, management, stewardship and conservation.
