Sustainability in the Hospitality Industry 2nd Ed
by Willy Legrand, Philip Sloan, and Joseph S. Chen
Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improvi...
Scott Mason is the Tar Heel Traveler and he loves to eat hot dogs, cheeseburgers, barbecue, biscuits, and ice cream served in crumbling cinder-block buildings and ramshackle dives along the back roads of North Carolina. As a full-time feature reporter for WRAL-TV in Raleigh since 2007, Scott has discovered that North Carolina is filled with many amusing characters and out-of-the-way places, all of which are part of his Tar Heel Traveler television segment that airs Monday through Thursday on WRA...
Hospitality Interactive Student Access Code Card (standalone)
by - Pearson Education
The Rough Guide to New York City Restaurants (Mini Rough Guides)
by Daniel Young
New York's restaurants guarantee an almost infinite diversity and choice. They also make settling upon a place to eat an extremely challenging prospect. This new guide aims to make that process a little simpler. In the same style as the "Rough Guide to London Restaurants", the 350 reviews here, written with flair and insight, range from Brooklyn's Indian eateries to the finest French restaurants of the Upper East Side.
The decline in agricultural and other forms of rural employment in developed countries has created a need for a diversified range of rural businesses. Tourism and recreation are recognized as prime contributors to this process. This book reviews both the theory and practice of rural tourism and recreation. Including numerous case studies and contributions from both academics and practitioners, it illustrates how small enterprises can create and adapt products and markets.
The wines of Jura, Savoie and Bugey (The Infinite Ideas Classic Wine Library) (The Classic Wine Library)
by Wink Lorch
Between them the three eastern French regions of Jura, Savoie and Bugey cover an area of less than 5,000 hectares of vines and produce less than one per cent of French appellation wines. For years these wines were drunk mainly in their respective regions and hardly sold even in Paris, let alone on export markets but that situation has changed dramatically over the last decade or so as wine lovers have begun to seek out lighter wines, wines from unusual grapes and less conventional wine styles, a...
Fire Safety in Hotels
Each Trade Policy Review consists of three parts: a report by the government under review, a report written independently by the WTO Secretariat, and the concluding remarks by the chair of the Trade Policy Review Body. A highlights section provides an over-view of key findings. 15 to 20 new review titles are published each year. The reviews consist of detailed chapters examining the trade policies and practices of the member and describing trade policy-making institutions and the macroeconomic s...
Small and medium tourism enterprises (SMTEs) are considered to dominate the global tourism industry numerically, forming the backbone for the delivery of tourism offerings. These enterprises take the form of a range of hotels, bed-and-breakfast accommodation, travel agencies, restaurants, theme parks, events companies, resorts, tourist guides and tour operators, to mention a few. This second edition provides a definitive grounding of how to create and manage tourism ventures. This edition takes...
Introduction and Application of Organic Fertilizers as Protectors of Our Environment
This book gives the latest information on advances in organic agriculture which can be used by agroindustry people as well as agricultural engineers and with practical examples for farmers. It provides important information covering multidisciplinary approaches on environmental awareness, organic agricultural production as well as organic fertilizers. The chapters here are prepared by experts in the field who present and discuss the principles of a wide range of practical ideas with examples. Th...
Legal and Economic Considerations Surrounding Reproductive Tourism
by Anastasia Paraskou and Babu P George
Overall, medical tourism has become a robust industry, due to fluctuating health costs in many developed countries. One of the most popular services experiencing a rise as a result of this tourism is assisted reproduction. Legal and Economic Considerations Surrounding Reproductive Tourism: Emerging Research and Opportunities is a pivotal resource that examines the rise in foreign procreative healthcare. Highlighting relevant topics such as assisted reproductive technologies, healthcare manageme...
Histories, Meanings and Representations of the Modern Hotel (Tourism and Cultural Change)
by Kevin J. James
This book surveys current writing on the history of the modern hotel, focusing on three areas of vibrant and timely scholarly enquiry: the uniqueness of the American hotel, the contested status of the colonial and postcolonial hotel, and the hotel’s embroilment in violent conflict. It explores the hotel as an institution that incubates innovation, enables commercial relations on a variety of scales, and supplies an arena for negotiating relations of political, cultural, and economic power. The v...
This book guides the reader from the building blocks of revenue management, to pricing science and merchandising, and to broader issues of setting objectives in support of a revenue strategy. The discipline is evolving, and that evolution has been accelerated by the COVID-19 pandemic. Leaders in hotel revenue management, and more broadly in sales & marketing, need to understand these changes, and lead and adapt accordingly. This will require a strong foundation in analytics - not just modelin...
Managers of restaurants and other foodservice operations need to know how to cook-but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.