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Ramu Resep Pariwisata Berkelanjutan
Buku Ramu Resep Pariwisata Berkelanjutan yang memuat 20 artikel muncul dari pengamatan jeli para penulis terkait sekelumit situasi pariwisata saat ini, terutama dari dalam negeri, bagaimana teknologi dan inovasi memengaruhi dinamika dunia pariwisata, strategi dan praktik yang dapat diterapkan untuk turut ambil bagian dalam mempraktikkan pariwisata berkelanjutan, serta taklupa seperti apa upaya yang dapat dilakukan untuk menanamkan prinsip keberlanjutan sejak dari ruang-ruang kelas akademik. Kepada para pelaku industri pariwisata, buku ini menawarkan gagasan yang dapat diaplikasi dalam merancang pariwisata berkelanjutan. Kepada masyarakat umum, buku ini menyuarakan agar kita semua memilih praktik dan produk pariwisata yang berkelanjutan. Muara penerbitan buku ini jelas, para pembaca, baik yang berasal dari industri pariwisata maupun masyarakat umum, diajak untuk terus mendukung praktik pariwisata yang tidak hanya demi masa kini, tetapi juga masa depan.
UMKM Sintas Pandemi
Bagaimana agar UMKM kita - Mampu mengelola SDM dan arus keuangan hingga sukses berdaya saing dan berkelanjutan? - Mempertahankan dan menambah pelanggan pada masa pandemi yang penuh ketidakpastian? - Menjamin bisnisnya, baik bisnis makanan maupun homestay tetap beroperasi aman dengan protokol kesehatan ketat? - Memanfaatkan teknologi dan sistem digital agar roda operasional bisnis berjalan efektif, efisien, bahkan bertumbuh maksimal? Buku berjudul UMKM Sintas Pandemi ini memuat berbagai kajian dan pemecahan masalah yang dapat diterapkan UMKM dalam menghadapi pandemi, bukan hanya bertahan, tetapi juga bertumbuh. Sebanyak 20 artikel hasil pemikiran dan penelitian para akademisi disusun ke dalam tiga bab, yaitu perihal adaptasi pelaku UMKM, strategi menyongsong era Kenormalan baru, dan peran digitalisasi dalam menghadapi pandemi.
Mahasiswa Pengusaha
Kenaikan kelas (graduation) Indonesia menjadi bagian kelompok ekonomi pendapatan tinggi pada tahun 2045 (Centennial Pertama) patut dijadikan sebagai komitmen politik nasional sekaligus sarana penghimpunan momentum akselerasi. Jika targetnya adalah lunak untuk menyentuh batas bawah pendapatan tinggi, pertumbuhan total harus dipacu menjadi 5,6% per tahun selama 29 tahun atau sama dengan tingkat pertumbuhan dewasa ini. Namun, kecepatan sedang seperti itu rentan terhadap deselerasi. Pada waktu itu, Indonesia perlu menduduki setidak-tidaknya bagian tengah kelompok pendapatan tinggi. Oleh karena itu, pertumbuhan GNI total harus dipacu menjadi 9,1% per tahun. Gagasan buku ini menggarisbesarkan sala...
Entrepreneurship Across Generations
ÔThere is so much to praise in this important and timely book. Drawing on unique, fresh and intimate qualitative studies of families and the complex histories of their lives and businesses, the book will invigorate entrepreneurial studies with its intricate, theoretically bold and innovative analysis. The author takes us on a sensitive and fascinating journey with these families, and makes an outstanding contribution conceptually, politically, ethically and methodologically to the field, showing us how narratives are not simply methodological tools but ontological resources for gender and identify formation. It is an elegant and refreshing book which will be a rewarding and enlivening read ...
Tourism and Generation Y
This book looks at Generation Y in a tourism context; in broad conceptual terms such as trends and behaviour, and in applied terms, for example looking at particular types of travel that Generation Y takes part in, and tourism marketing aimed specifically at them. Benckendorff/Moscardo, James Cook Uni, Pendergast, Griffith Uni, Aus.
Teaching Entrepreneurship
Teaching Entrepreneurship advocates teaching entrepreneurship using a portfolio of practices, including play, empathy, creation, experimentation, and reflection. Together these practices help students develop the competency to think and act entrepreneu
The Future of Competition
In this visionary book, C. K. Prahalad and Venkat Ramaswamy explore why, despite unbounded opportunities for innovation, companies still can't satisfy customers and sustain profitable growth. The explanation for this apparent paradox lies in recognizing the structural changes brought about by the convergence of industries and technologies; ubiquitous connectivity and globalization; and, as a consequence, the evolving role of the consumer from passive recipient to active co-creator of value. Managers need a new framework for value creation. Increasingly, individual customers interact with a network of firms and consumer communities to co-create value. No longer can firms autonomously create v...
Service Breakthroughs
What Do Citicorp, UPS and Marriott have in common? They are "breakthrough" service providers, firms that changed the rules of the game in their respective industries by consistently meeting or exceeding customer needs and expectations. To find out how these companies do it, service management experts James Heskett, Earl Sasser, and Christopher Hart put the question to the chief executive officers of fifteen of America's leading service firms attending a workshop at the Harvard Business School. Breakthrough leaders, they discovered, think very differently about their businesses than do their competitors, in distinct and well-defined ways. Now, in Service Breakthroughs, based upon five years o...
Consuming Geographies
Food occupies a seemingly mundane position in all our lives, yet the ways we think about shopping, cooking and eating are actually intensely reflexive. The daily pick and mix of our eating habits is one way we experience spatial scale. From the relationship of our food intake to our body-shape, to the impact of our tastes upon global food-production regimes, we all read food consumption as a practice which impacts on our sense of place. Drawing on anthropological, sociological and cultural readings of food consumption, as well as empirical material on shopping, cooking, food technology and the food media, this book demonstrates the importance of space and place in identity formation. We all think place (and) identity through food - we are where we eat!
