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.
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.
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.
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.
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
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.
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.
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.
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.
Now, the "Philadelphia magazine's Ultimate Restaurant Guide" condenses their comprehensive knowledge and thousands of meals into one informative, easy-to-digest handbook, essential for both the Philadelphia foodie and the hungry tourist.
Just toss this guide in your bag and flip through it whenever you're craving an Italian trattoria, grass-fed steak, gourmet vegetarian dinner, organic burrito or juicy burger free of hormones and antibiotics. Carnivore? Locavore? Vegan?
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.
Are you planning a trip to Portugal and looking for the ultimate guide to give you all the information you need? Get the most out of exciting Portugal with this detailed, but concise country guide created by world travel expert, David Hoffmann.
A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.