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Hobbs M: Food and Drink

Food and Drink

Routledge Research Companions in Business and Economics

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Consumer Behaviour in Contemporary Tourism Research

Critical issues facing tourism

Tourism and Family Violence

Routledge International Case Studies in Tourism

This international case study book provides 42 expertly curated case studies on tourism planning, each with detailed implementation instructions for the instructor to maximise student participation and learning.The dynamic characteristic of the tourism industry under the influence of micro and macro environment factors requires future professionals to be equipped with appropriate skills and competencies to deal with change and development in real-life practices. Curated and developed by industry experts and practitioners, these case studies embody real-world scenarios with the aim of best preparing students for their future careers. This compelling set of case studies explores the dynamics of tourism planning in global context, challenges and issues such as risk management, overtourism, inclusivity and responsible policies, emerging destinations and elicits the implications of tourism planning in different contexts and within a transdisciplinary perspective. All cases illustrate tourism planning growth and development, under a sustainable perspective.With reflective questions throughout to aid both in-class discussion and self-study, this book is an ideal study resource for use in higher and vocational education, and its unique, teaching-led approach positions it as a vital study tool for instructors and students alike.

International Case Studies in Tourism Planning

Is your dining room profitable?Improve profits by improving guest experience from the first greeting to the final transaction. "Restaurant Front of House" is written for operators who recognize that the dining room is a business system. Developed as part of the CAIBOK (Culinary Arts International Body of Knowledge) certificate program, this book applies the same structured, measurable standards used in professional culinary certification to front-of-house operations. This book addresses every dimension of FOH management: service standards, staffing and leadership, seating workflow, labor cost control, beverage and bar profitability, guest recovery, technology integration, compliance, brand identity, and long-term operational strategy. Each module delivers specific, applicable standards built for the realities of daily service - not general principles that dissolve under pressure.After reading this book, you will know how to: <ul><li>Establish service standards that hold across every shift, every team member, and every table</li><li>Structure hiring, onboarding, and performance management to reduce turnover and build consistency</li><li>Control labor cost by daypart without reducing coverage or compromising service quality</li><li>Recover from guest complaints in a way that converts dissatisfied guests into returning ones</li><li>Design seating and workflow systems that increase table turns without rushing the guest experience</li><li>Build beverage and bar programs that contribute measurably to total revenue</li><li>Use POS data, reservation systems, and guest records as active management tools - not just administrative ones</li></ul>For chefs, operators, and managers who are directly accountable for dining room results: independent owners, general managers, FOH supervisors, and working hospitality professionals building or rebuilding a service operation.

More Sales with Better Customer Service

Restaurant Front of House

Umgang mit Ambivalenzen im Tourismus

Fully revised and updated in its second edition, Events and Sustainability provides a comprehensive introduction to a full range of issues and topics relevant to event sustainability.Topics covered across the book's insightful and extensive chapters include impacts, operating and policy environments, stimulating urban regeneration and creating lasting legacies, as well as practical knowledge on how to plan and achieve a sustainable event. The volume takes an holistic approach, drawing on multidisciplinary theory to offer insight into the economic, sociöcultural and environmental impacts, and how these can be adapted or mitigated. This approach is supported by a host of interactive learning features, including discussion questions and guidance for further reading. Content new to this edition includes:<ul> <li>Coverage of the impact of technology on sustainable events, including live and hybrid events.</li> <li>New content on international policy, climate change and measuring impacts.</li> <li>Revised and original international case studies throughout on a wide range of event types, from mega events to community festivals. Case studies use real¿world examples to illustrate impacts, best practice and how sustainable practice can be best achieved in the future.</li> </ul>This timely and innovative book is essential reading for students, scholars and academics within the events management field, as well as future managers within this sphere.

Events and Sustainability

The Complete Treatise on Five-Star Hospitality

The Great Encyclopedia Of Professional Wait Service

What the Mirror Sees

The Memory Architect

The Insider Guide to Casino Platform Success

The Online Casino Architect

A Hospitality Leader's Guide to Claims Readiness, Safety Systems, and Operational Risk

Protecting the House

Behind the Pass

The Complete Playbook for Luxury Hospitality & Food and Beverage Management Professionals

Food and Drink

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