Showing all 20 results
Find out what happens when companies stop competing and start collaborating.Off-Centered Leadership considers an innovative approach to business by exploring what happens when companies stop competing and start collaborating — both externally in the marketplace and internally in building a culture of communication, trust and alignment. Brimming with lessons on entrepreneurship and culture from the founder of Dogfish Head Craft Brewery, one of the fastest growing independent brewery in the country,members of his leadership team and external mentors from the worlds of business and art, this game-changing text turns competition on its head by showcasing how competing organizations can work together—and with other local businesses—to reach a common goal.
A fashion world insider and journalist reveals the secret world of Calvin KleinThe House of Klein for the first time tells the inside story of the rise of a fashion legend and the mammoth empire he built. Calvin Klein is the world’s most well-known (and successful) fashion designer and has created one of the most recognizable brands in existence, but the tale of his ascendancy to the top of the fashion industry has never been fully told. The House of Klein is the warts-and-all exposé of a boy from the Bronx who made his name synonymous with high fashion by making his brand synonymous with sex.
In what ways does tourism change the host community? This book offers insights into the broad and deep influences of tourism, and places them within the historical context of globalization. Intensive fieldwork spanning many years on a Canary Island has produced a rich portrayal of the community, examining the changes experienced in areas including their working lives, families, identities, local culture, values, attitudes, political structure and economic base.
The book provides a comprehensive discussion of the latest knowledge in the field of tourism and climate change. It is aimed at tourism practitioners and those with an academic interest in the fields of tourism management and climate change mitigation, adaptation and policy.
For introductory Food Preparation courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s student chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science.
Event Audiences and Expectations for the first time examines why people participate in festivals and events, the types of events which stimulate participation, and the fanatical antics of fans who become involved in these events. By doing so the book offers significant insight into how event managers can entice and manage participant expectations as well as manage audience involvement. The book is based on primary research using participant observation, as well as in-depth interviews with event participants, event managers and government officials involved in over 50 international events to gain new perspectives into audience behaviour and participatory events.
Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef.
Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice.
While the number of domestic leisure travelers has increased dramatically in reform-era China, the persistent gap between urban and rural living standards attests to ongoing social, economic, and political inequalities. The state has widely touted tourism for its potential to bring wealth and modernity to rural ethnic minority communities, but the policies underlying the development of tourism obscure some complicated realities. In tourism, after all, one person’s leisure is another person’s labor.A
Clotilde Dusoulier, a native Parisian and passionate explorer of the city’s food scene, has won a tremendous following online with her insider reports and wonderful recipes on her blog, www.chocolateandzucchini.com. Her book, Chocolate and Zucchini, introduced her to a wider, equally enthusiastic audience.
Now in Clotilde’s Edible Adventures in Paris, Clotilde reveals her all-time favorite food experiences in her native city. She takes us on a mouthwatering tour of the restaurants, markets, and shops she loves the most: from the best places to go for lunch, tea, or a glass of wine, to “neo bistros” and the newest places to find spectacular yet affordable meals.
Hospitality and Tourism – Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below:- Hospitality and tourism management- Hospitality and tourism marketing- Current trends in hospitality & tourism- Technology, advancement and innovation in hospitality and tourism- Green hospitality and tourism- Food service and food safety- Relevant areas in hospitality and tourismHospitality and Tourism – Synergizing creativity and innovation in research will be useful to postgraduate students, academia and professionals involved in the area of hospitality and tourism.
Crisis Management in the Tourism Industry aims to illustrate the theories and actions that can be taken to better understand consumer, economic and environmental reaction, in order for the businesses involved to be more prepared for such events. Now in its second edition, this text has been fully revised and extended to include recent events such as Bali, SARS and international terrorism, expanding sections such as:* Terrorism and criminal activities* Risk perceptions and the influencing variables* The stakeholder concepts* Analysis methods- visibility of advantages/disadvantages of methods* Marketing instruments and best practicesWritten by one of the world’s leading experts from the World Tourism Organisation, the book has global coverage, and presents international, up-to-date case studies and examples from countries such as the UK, Australia and USA.
With more than 230 million international tourists a year, the Mediterranean region is the largest tourist destination in the world. This book outlines that its economic importance is matched by its significance as a cultural and aesthetic phenomenon. Through a series of ethnographic insights into some of the key sites of mass Mediterranean tourism, it focuses on package tourists’ experiences of the serial, banal and depthless spaces that are mushrooming along the coast and the enchantments, dissolutions and dreams that saturate them.
BUSINESSES FAIL. BUSINESSES DIE.BUSINESSES FADE INTO OBLIVION.REVOLUTIONS NEVER DIE.SO START A REVOLUTION, NOT A BUSINESS. After spending seven years on the high seas of the North Atlantic, James Watt started BrewDog craft brewery in Scotland with his best friend, Martin Dickie. They didn’t have a business plan, just a mission to revolutionize beer drinking and make other people as passionate about craft beer as they are. Within a few years, BrewDog became one of the world’s best-known craft breweries and fastest-growing beverage brands, famous for beers, bars, and crowdfunding.
This book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter. Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination.
When the first coffeehouse opened in London in 1652, customers were bewildered by this strange new drink from Turkey—hot, bitter, and black as soot. But those who tried coffee were soon won over, and more coffee-houses were opened across London, America, and Europe. For a hundred years the coffeehouse occupied the center of urban life, creating a distinctive social culture. They played a key role in the explosion of political, financial, scientific, and literary change in the 18th century, as people gathered, discussed, and debated issues within their walls.
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today’s work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more.
Updated with the latest developments in the accounting and hospitality fields, Hospitality Financial Accounting, Second Edition covers the basics of financial accounting and then walks you through analyzing financial statements and dealing with the daily issues you’ll face on the job. In this Second Edition, the authors have provided engaging new coverage and features that includes new case studies, an expanded section on ethics, new “Accounting in Action” vignettes, applied exercises, and new coverage of casinos, spas, and purveyors.
Explains the basic principles of economics and highlights the application of these principles to hotel management. This title emphasises on the efficacy of economic principles at both the micro and macro levels in the hotel industry.
Speak with your Spanish-speaking employees–no prior knowledge of Spanish needed! Perfect Phrases in Spanish for the Hotel and Restaurant Industries gives you more than 500 vital words and phrases specific to the hotel and restaurant fields, with translations spelled out phonetically so you can say what you need to say immediately.For example:Knock before entering a room. Toque a la puerta antes de entrar en una habitación. (TOH-keh ah lah P’WEHR-tah ahn-tess deh en-TRAR en oo-nah ah-bee-tah-S’YOHN)Set up thirty tables for eight people each.
The scale and importance of the lucrative sport industry demands quality business professionals. This ground-breaking new book equips the manager and future manager of sport organisations with the tools they need to deliver. The Business of Sport Management is ideal for students of sports management on programmes of leisure studies, sports studies and business studies. Written and contributed to by leading academics and practitioners in UK, Europe and Australia it is also of great interest to practitioners working in sport businesses.
Showing all 20 results