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Gastronomy for Tourism Development
Gastronomy for Tourism Development provides readers with insight into the political reasons all countries in the region pay little attention to the common gastronomic heritage. It challenges the issues faced by those within the industry, addressing the potential for the region to become a sustainable and attractive European food destination.
Influence of Demographic Characteristics on Employee Motivation in Catering Companies
The Purpose - The purpose of this study is to research motivators that help to attract, retain and motivate employees in the catering industry.Design - The special focus is given to the analysis of specific demographic factors and their influence on employee motivation.Methodology - Using available secondary data, key motivational factors for work in the catering industry are identified. Followed by a qualitative analysis, motivational factors are then compared to specific demographic factors.Approach - The survey was conducted in the municipality of Piran, which is touristly the most developed Slovenian municipality and an important tourist center in the northern Mediterranean.Findings - Th...
Counterfeiting and Fraud in Supply Chains
Counterfeiting and Fraud in Supply Chains explains the reasons behind the popularity of counterfeiting and fraud among both consumers and companies, a systematic and holistic overview and critical examination of the situations that have caused an increasing trend of those criminal activities.
Food and Beverage Management
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 stud...
