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This handbook analyzes the main issues in the field of hospitality marketing by focusing on past, present and future challenges and trends from a multidisciplinary global perspective.

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The engaging writing style and hundreds of updated industry examples make Tourism: The Business of Hospitality and Travel, 6/e, the perfect textbook for students taking their first hospitality or tourism class.

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Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector.

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This book brings together multi-disciplinary research and practical evidence about the role and exploitation of big data in driving and supporting innovation in tourism.

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Addressing an emerging course in hospitality management, this one-of-a-kind book outlines the basic elements of the revenue management process and the keys to effective revenue management planning.

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Fold…crease…smile! Add joy and memorability to any bathroom with an artfully-folded roll of toilet paper.

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The opening chapter explains the recent growth of industry PR, and travel & tourism news coverage which today focuses on the considerable economic benefits of the industry.

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Provides a clear overview of the underlying theories of communication to help develop skills and contribute to effective marketing. Uses detailed and extensive international case studies, to illustrate the theories and show good practice.

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This new book focuses on the important concern of sustainability in tourism and hospitality industry.

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Strategic Management for Tourism, Hospitality and Events is the must-have text for students approaching this subject for the first time.

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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.

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Creating memories and joyous experiences for consumers is a key dimension affecting the profitability and growth of a hospitality firm.

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This book provides a greater understanding of the current debates associated with Islamic tourism and halal hospitality in the context of businesses, communities, destinations, and the wider socio-political context.

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Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, 4th Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation

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Everyday English for Hospitality Professionals helps future workers in the hotel and restaurant fields develop the English vocabulary needed to interact with customers and colleagues.

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Marketing in Tourism, Events and Food 2nd edition takes the reader through a logical examination of key marketing debates, theories and approaches and encourages them to explore their own thoughts, ideas and opinions.

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This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice.

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The Seventh Edition of this popular book includes new and updated coverage of social media, destination tourism and other current industry trends, authentic industry cases, and hands-on application activities.

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This volume analyses the positive effects that tourism generates on resident’s quality of life, and how this influences tourists’ quality of life as they enjoy an enriching experience in the destination they visit.

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Selling to Restaurants.

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The book is lavishly illustrated with over fifty photographs from food photographer Tom Hopkins, and includes many vegetarian options. This is a must-have cookbook for diner aficionados and food lovers everywhere.

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This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

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California's cuisine comes alive as the Bauers discover the state's most historic restaurants.

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This book explores the paradox of the hospitality industry: customers demand not only personal and innovative tourism products and services, but also cost-effective ones.

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Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant

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English for Restaurant Workers Second Edition is designed for trainee waiters and waitresses, and for trainers in the restaurant and catering industry.

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The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability.

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This is a practical course for younger trainees in the hospitality and catering industry.

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Recommended 2 provides straightforward, professional language for dealing with customers and colleagues in a variety of work-related situations, such as:taking reservations and checking in.

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The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.

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