Hospitality Studies

The marketing of tourist destinations requirescontinuous strategic planning and decision making. The Branding of Tourist Destinations: Theoretical and Empirical Insights provides researchers and practitioners with an in-depth understandingof different tourism products, marketing strategies and destination branding tactics,as well as useful insights into sustainable and responsible tourism practices.

This case study is based on a survey conducted among major hotel chains. It looks at how to implement operating agreements and decide on different ways of increasing eco-friendly policies in the hotel industry. It highlights operational problems which arise when there are multiple stakeholders and looks at the challenges of developing coordinated and global sustainability.

The collection of articles provides exemplary analysis of recent research trends concerning marketing and HRM research topics and methodology, while also looking to the future in terms of how information and communication technologies will shape the development of the hospitality sector. It will enable readers to access the most important 'thinkers' active in this arena today.

Larry Stuart strives to give The Spirit of Hospitality to others who are called to a life of prosperity and significance. He provides the tools, attributes and real-life examples of what works when it comes to serving up a memorable guest service delivery and describes the necessary ingredients of hospitality. There is hope only if individuals bring back the missing ingredients of kindness, humility, integrity, encouragement, generosity, team and accountability. Only then is the spirit of hospitality empowered to provide the right leadership approach in building relationships to a new level of expectation, and allows those who embrace that spirit to accomplish whatever they strive to achieve.

Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.