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The Tao of Travel: Enlightenments From Lives On The Road
by Paul TherouxPaul Theroux celebrates fifty years of wandering the globe by collecting the best writing on travel from the books that shaped him, as a reader and a traveller. Part philosophical guide, part miscellany, part reminiscence, The Tao of Travel enumerates 'The Contents of Some Travellers' Bags' and exposes 'Writers Who Wrote About Places They Never Visited'; tracks extreme journeys in 'Travel As An Ordeal' and highlights some of 'Travellers' Favourite Places'. Excerpts from the best of Theroux's own work are interspersed with selections from travellers both familiar and unexpected, including Vladimir Nabokov, Henry David Thoreau, Graham Greene, Ernest Hemingway and more. The Tao of Travel is a unique tribute to the pleasures and pains of travel in its golden age.
Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul
by Rohit Ghai'Rohit is respectful of the traditions of Indian cooking, yet unafraid of innovation and refinement.' - Pierre KoffmannWith food inspired by India's incredibly rich and varied food scene, Rohit Ghai has gained a reputation for colourful, flavour-rich curries that showcase both classic and lesser-known Indian flavours. Tarkari, meaning 'vegetable' in Urdu, is Rohit's first book and similarly celebrates this diverse heritage - but on a more personal, homely note.Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar Cauliflower, to big, bold curries such as Jackfruit Masala and Lotus Root Kofta, as well as breads, rice, dips and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home.'Rohit Ghai's backstory is the stuff of culinary legend.' GQ'Faultless cooking that has immediately propelled it into London's very top tier for nouvelle cuisine.' Harden's London Restaurant Guide on Kutir
Tartans & Highland Dress (Collins Scottish Archive)
by CollinsA small format gift book which is a reproduction of the popular Collins book ‘Tartans & Highland Dress’ published in 1961. This is a detailed guide to how to correctly wear the Scottish national dress along with profiles of the main tartans.
Tarte Tatin: More Of La Belle Vie On Rue Tatin
by Susan LoomisFurther adventures on life in a small French town from Susan Loomis, cookery book writer and author of ‘On Rue Tatin’.
Tarzan Was an Eco-tourist: ...and Other Tales in the Anthropology of Adventure
by Luis Vivanco Robert J. GordonAdventure is currently enjoying enormous interest in public culture. The image of Tarzan provides a rewarding lens through which to explore this phenomenon. In their day, Edgar Rice Burrough’s novels enjoyed great popularity because Tarzan represented the consummate colonial-era adventurer: a white man whose noble civility enabled him to communicate with and control savage peoples and animals. The contemporary Tarzan of movies and cartoons is in many ways just as popular, but carries different connotations. Tarzan is now the consummate “eco-tourist:” a cosmopolitan striving to live in harmony with nature, using appropriate technology, and helpful to the natives who cannot seem to solve their own problems. Tarzan is still an icon of adventure, because like all adventurers, his actions have universal qualities: doing something previously untried, revealing the previously undiscovered, and experiencing the unadulterated. Prominent anthropologists have come together in this volume to reflect on various aspects of this phenomenon and to discuss contemporary forms of adventure.
A Taste for Provence
by Helen Lefkowitz HorowitzProvence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a “mostly dry, scrubby, rocky, arid land.” How, then, did Provence become a land of desire—an alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roam—and some even involved sitting still. The promise of longer stays where one cooked fresh food from storied outdoor markets became desirable as American travelers sought new tastes and unadulterated ingredients. Even as she revels in its atmospheric, cultural, and culinary attractions, Horowitz demystifies Provence and the perpetuation of its image today. Guiding readers through books, magazines, and cookbooks, she takes us on a tour of Provence pitched as a new Eden, and she dives into the records of a wide range of visual media—paintings, photographs, television, and film—demonstrating what fueled American enthusiasm for the region. Beginning in the 1970s, Provence—for a summer, a month, or even just a week or two—became a dream for many Americans. Even today as a road well traveled, Provence continues to enchant travelers, armchair and actual alike.
A Taste for Provence
by Helen Lefkowitz HorowitzProvence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a “mostly dry, scrubby, rocky, arid land.” How, then, did Provence become a land of desire—an alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roam—and some even involved sitting still. The promise of longer stays where one cooked fresh food from storied outdoor markets became desirable as American travelers sought new tastes and unadulterated ingredients. Even as she revels in its atmospheric, cultural, and culinary attractions, Horowitz demystifies Provence and the perpetuation of its image today. Guiding readers through books, magazines, and cookbooks, she takes us on a tour of Provence pitched as a new Eden, and she dives into the records of a wide range of visual media—paintings, photographs, television, and film—demonstrating what fueled American enthusiasm for the region. Beginning in the 1970s, Provence—for a summer, a month, or even just a week or two—became a dream for many Americans. Even today as a road well traveled, Provence continues to enchant travelers, armchair and actual alike.
A Taste for Provence
by Helen Lefkowitz HorowitzProvence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a “mostly dry, scrubby, rocky, arid land.” How, then, did Provence become a land of desire—an alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roam—and some even involved sitting still. The promise of longer stays where one cooked fresh food from storied outdoor markets became desirable as American travelers sought new tastes and unadulterated ingredients. Even as she revels in its atmospheric, cultural, and culinary attractions, Horowitz demystifies Provence and the perpetuation of its image today. Guiding readers through books, magazines, and cookbooks, she takes us on a tour of Provence pitched as a new Eden, and she dives into the records of a wide range of visual media—paintings, photographs, television, and film—demonstrating what fueled American enthusiasm for the region. Beginning in the 1970s, Provence—for a summer, a month, or even just a week or two—became a dream for many Americans. Even today as a road well traveled, Provence continues to enchant travelers, armchair and actual alike.
A Taste for Provence
by Helen Lefkowitz HorowitzProvence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet in the mid-twentieth century, a travel guide called the region a “mostly dry, scrubby, rocky, arid land.” How, then, did Provence become a land of desire—an alluring landscape for the American holiday? In A Taste for Provence, historian Helen Lefkowitz Horowitz digs into this question and spins a wonderfully appealing tale of how Provence became Provence. The region had previously been regarded as a backwater and known only for its Roman ruins, but in the postwar era authors, chefs, food writers, visual artists, purveyors of goods, and travel magazines crafted a new, alluring image for Provence. Soon, the travel industry learned that there were many ways to roam—and some even involved sitting still. The promise of longer stays where one cooked fresh food from storied outdoor markets became desirable as American travelers sought new tastes and unadulterated ingredients. Even as she revels in its atmospheric, cultural, and culinary attractions, Horowitz demystifies Provence and the perpetuation of its image today. Guiding readers through books, magazines, and cookbooks, she takes us on a tour of Provence pitched as a new Eden, and she dives into the records of a wide range of visual media—paintings, photographs, television, and film—demonstrating what fueled American enthusiasm for the region. Beginning in the 1970s, Provence—for a summer, a month, or even just a week or two—became a dream for many Americans. Even today as a road well traveled, Provence continues to enchant travelers, armchair and actual alike.
A Taste of Adventure
by Exodus Travels LimitedIf you're an adventurer with an appetite, then this cookbook is for you! This lovely cookbook is a collection of globetrotting gastronomy to help you recreate your travels at home.The recipes in this book are from all over the world, from Vietnamese Pho and Indian Mango Lassi, to traditional African flatbreads, Middle Eastern Lamb Tagine, and Spanish Paella.With these recipes you'll have the whole world at your fingertips!
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
by Naomi DuguidWinner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal &“A reason to celebrate . . . a fascinating culinary excursion.&” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Tasting Tourism: Travelling for Food and Drink (New Directions in Tourism Analysis)
by Priscilla BonifaceAlong with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject. The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society.
Tasting Tourism: Travelling for Food and Drink (New Directions in Tourism Analysis)
by Priscilla BonifaceAlong with basic practical reasons, our practices concerning food and drink are driven by context and environment, belief and convention, aspiration and desire to display - in short, by culture. Similarly, culture guides how tourism is used and operates. This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject. The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society.
Tea Clipper, 1865 AD (large print)
by RnibIn this image of a tea clipper, the long slim hull extends across the lower part of the page, with its stern at the left and bow at the right. There is a locator dot shown, which will be at the top left of the page when the image is the right way up. At the stern, mainly below the water level, is the rudder. Slightly to the right and up the page from this is the mizzen mast, the shortest of three tall masts which rise from the clipper's hull. Each of the masts - the mizzen, main and foremast from left to right - are rigged with many rectangular sails attached to horizontal wooden spars. Three ropes to the right of the page support triangular sails which are tethered between the foremast and the bowsprit, which sticks out almost horizontally at the very right of the page. The anchor can be seen stored against the hull just above the water level at the bow. A clipper could have additional triangular sails strung between the masts. It was designed to be a very fast cargo ship.
Tea for Two (with No Cups)
by Polly BengePacking away her tutu and pointe shoes and donning cycling shorts and yellow Lycra, professional dancer Polly Benge took the decision to follow her heart. She soon found herself ferociously pedaling up mountains in India, staring at the increasingly distant backside of her beloved Tim. But mere mountains were to be the least of her worries. Prior information about the unsmiling Border Officials, the surroundings of extreme poverty, the inadequacy of maps, the continual bouts of constipation, and the real danger of travelling through Assam may have persuaded her to stay at home. This was not the India of Raj palaces or holy Ghats but the dangerous and explosive region of the isolated northeast. Polly and Tim spent their nights huddled under mosquito nets in the middle of the jungle while outside barbarous militants hid from the Indian army, and by day they cycled through the intoxicating hills of Meghalaya and the tea gardens of Darjeeling and Assam. This expedition was to represent far more than a journey to find the perfect cup of tea; for Polly it was to be a test of stamina, self-belief, and most of all her love for Tim. If they could survive this, then she would leave her comfy world of dancing, friends, and family and move to New Zealand to be with him forever.
Teach Yourself Cycling: The classic guide to life on two wheels
by Reg ShawFirst published in 1953, Teach Yourself Cycling is a beautiful, lovingly reproduced window into a distant age, where understanding the good manners of the road and enjoying the innocence of the family picnic dominated life on two wheels.Yet few vehicles have changed as little as the bicycle in the 65 years since this book first published. For all that they have become immeasurably lighter and better adapted to a range of terrains, the basic mechanics remain the same - and a deeply recognisable spirit of joy runs through this book, even though the author, Reginald Shaw, feels he needs to reassure his readers that cycling can be "a pleasurable activity as well as a mode of transport".This book is perfect for fans of cycling interested in how the art and practice of riding a bike has changed. From a stout defence of 'the good manners of the road' to a surge of enthusiasm when mapping out the itinerary of a good cycling holiday, this book is warm, interesting and enlightening.Since 1938, millions of people have learned to do the things they love with Teach Yourself. Welcome to the how-to guides that changed the modern world.
Teaching Cases in Tourism, Hospitality and Events
by Julia N Albrecht Andrés Artal-Tur Willem Coetzee Clara Cubillas-Para Delly M. Chatibura Aarti Dangwal Sushant M. Desale Kalliopi Fouseki Joo-Ee Gan Su Gibson Matt Gnagey Kathryn Hayat Jamie Hoffman Pilar Jiménez-Medina Rohan Jugran Ilias Krystallis Professor Maximiliano Korstanje Mohit Kukreti Kimberley Camelia Langstieh Rachel Hyunkyung Lee Tiffany S. Legendre Vasantha Lakshmi Sarat Kumar Lenka Kamakshi Maheshwari Drew Martin Miguel Mayol-Tur Amitabh Mishra Snigdha Mishra Cass Morgan Nametsegang Motshegwa Selvalakshmi Muthuvelu Preeti Narendra José Miguel Navarro-Azorín Naresh P Nayak Evarisa M. Nengnong Dr Binh Nghiem-Phu Maria Isabel Osorio-Caballero Kabila Ramanathan Dr Senthilkumaran Piramanaygam Andrea Salustri Shwetasaibal Samanta Sahoo Noelia Sánchez-Casado Kader Sanliöz-Özgen Hugues Seraphin Colin Seymour Abhijeet Shirsat Chandradeep Singh Hang T.B. Tran Ranjana Tiwari Alan Vijay Alejandra Zuccoli V. J. SivakumarThe tourism, hospitality and events industries comprise one of the largest and most diverse workforces in the world, creating high demand for graduates with strong technical and managerial competencies. Case-based learning encourages students to think, understand, and apply the concepts and theories they're taught into practical, everyday situations faced in the world of work. Providing a broad selection of extensive global cases, this book forms a comprehensive one-stop-shop resource for readers to test their analytical skill and abilities in solving complex management issues. Cases include teaching notes to reflect theoretical perspectives, as well as questions, detailed learning activities and solutions. The book covers: - General management, including innovation, ethics, and sustainability; - Strategic management, including business models, SWOT analyses and internationalisation; - Human resource management, including motivating employees, conflict management and work-life balance; - Marketing, including managing service quality, branding and new service development; - Financial management, including budgeting, risk management and forecasting; - Operations management, including food and beverage delivery, revenue management and health and safety. A useful and engaging read for students of tourism, hospitality and events, this book is also a valuable compilation of examples of practice for people working in industry.
Teaching Tourism: Innovative, Values-based Learning Experiences for Transformative Practices (Elgar Guides to Teaching)
Tourism as an activity is increasingly being criticised for its exploitative and extractive industrial approaches to business. Yet, it has the power to transform and to regenerate societies, cultures and the environment. The desire to explore the world around us is deeply embedded in many people’s psyche, but it comes at a cost to the environment and often to the residents of the visited communities. Much of tourism education has been closely linked to preparing students for future professional practice, but the challenges and opportunities linked to its consumption require that its future leaders must exhibit very different values and understandings to tackle ever more complex and wicked problems from which tourism cannot dissociate itself.This teaching guide brings together a compilation of values-based learning experiences that can be adapted to suit the needs and disposition of individual instructors. It aims not only to engage students in the subject matter but also deepen their understanding of its complexity and interconnectivity and help them become global citizens that lead lives of consequence.Academics and practitioners in higher education institutions around the world in many different disciplines will find the thought-provoking conversation starters and activities of help in encouraging students to take a multi- or post-disciplinary approach to explore tourism from a values perspective. Consultants and academics engaging community stakeholders in capacity building will value its practical, accessible information.
Tear It Down (Ash)
by Nick PetrieIn the fourth edge-of-your-seat adventure from bestselling author Nick Petrie, Peter Ash pursues one case – and stumbles into another – in the City of the Blues. Peter Ash came home from fighting in Iraq and Afghanistan with only one souvenir: crippling claustrophobia due to PTSD. He always needs to be on the move, to have a purpose.So when war correspondent Wanda Wyatt is in trouble, Peter jumps at the chance to go to her aid. He arrives in Memphis to find that a truck has been driven into Wanda's house. Someone is clearly determined to drive her from her home by any means necessary. But why?Before he can investigate, Peter finds himself held at gunpoint. Caught between gangsters and whoever is threatening Wanda, he will need his special skills more than ever if he's going to save innocent lives...
The Teardrop Island: Following Victorian Footsteps Across Sri Lanka
by Cherry BriggsThe Teardrop Island follows in the footsteps of the eccentric Victorian James Emerson Tennent, along a route which takes Cherry to pilgrimage trails, tea estates, and rural regions inhabited by indigenous tribes, and through areas of the former warzone, delving under the surface of the contemporary culture via cricket matches and fortune tellers.
The Tearoom on the Bay
by Rachel BurtonIt's time for Ellie to return home and rediscover the past she left behind... After a tough break-up, Ellie returns to the only place she's ever really felt at home – the coastal town of Sanderson Bay. A year later, she's living her dream, brewing delicious artisan teas and selling them at her very own café. And when the mysterious and brooding Ben walks into her tearoom, Ellie finally dares to dream of true love. But then her ex shows up in the Bay, and just as Ellie discovers some tragic truths about her family's past, she learns Ben might be hiding an unwelcome secret of his own... Can Ellie let go of her past and brave a future with Ben? Praise for The Tearoom on the Bay: 'Captivating and moving right from the very start' NetGalley Reviewer, ????? 'A beautifully written book!' NetGalley Reviewer, ?????'This story was really sweet from start to finish. I loved every character. I also just adore quaint English settings, and Christmas... So this one was a definite winner all-around' NetGalley Reviewer, ?????'It's guaranteed to leave you feeling warm and content' NetGalley Reviewer, ?????'The romance is a beautifully written, the artisan cafe is brought to life so well you find yourself feeling like you are sat at a table listening and watching' NetGalley Reviewer, ?????'I have absolutely loved this book, this has definitely been the escapist read that I have been looking for!' NetGalley Reviewer, ?????'This book was just the ticket to settle my nerves and comfort me in to the seasons ahead' NetGalley Reviewer, ?????
The Teatime Islands: Adventures in Britain's Faraway Outposts
by Ben FogleWelcomed with open arms, derided as a pig-ignorant tourist and occasionally mocked mercilessly for his trouble, Ben Fogle visited the last flag-flying outposts of the British Empire.With caution, dignity and a spare pair of pants thrown to the wind, he set out to discover just exactly who would choose to live on islands as remote as these and - more importantly - tried to figure out exactly why. Landing himself on islands so isolated, wind-swept, barren and just damned peculiar that they might have Robinson Crusoe thinking twice, Fogle:- Almost becomes lunch on the appropriately named Carcass Island- Gets deported from Pitcairn for being both a spy and a smuggler- Uncovers the story of the tyrant who became St Helena's most unwilling and least popular guest- And witnesses a shark attack from a respectable distance.Why he went, what he did when he got there and how exactly he got back in one piece makes for an eye-opening but affectionate look into life in these unique, peculiar places.
Technology Advances and Innovation in Wine Tourism: New Managerial Approaches and Cases
by Marianna Sigala Coralie HallerThis book consolidates under one roof the latest research investigating the various technological advances and new managerial approaches driving innovation within wine tourism. Competition in wine tourism intensifies at a global scale, while wine tourism demand continuously evolves, diversifies and becomes more sophisticated. The book highlights that innovation and technology exploitation have become not only a way to differentiate but also a survival necessity for wine tourism operators and wine destinations alike.This book includes cutting edge research about the latest technological developments and advances that revolutionise the wine tourism sector and transform the way wine tourism experiences are designed and delivered. In addition, the book includes case studies and research findings showing how wine tourism operators and destinations can nurture, support and implement innovation at various levels, including the experience, the process, the business model and/or the ecosystem level.
Technology and Social Transformations in Hospitality, Tourism and Gastronomy: South Asia Perspectives
by Omar Abdullah Kamlesh Attri Vaibhav Bhatt Sonali Chhetri R K Dhodi Rashmi Dhodi Afsheen Hassan Fatemeh Shah Hosseini Amandeep Khurana Amit Kumar Sanjeev Kumar Suneel Kumar Varinder Kumar Rekha Maitra Zahra Nadalipour Teena Pareek Bindu Roy Dilraj Singh Shadev Sidharth Srivastava Tahir Sufi Kuldeep VermaThis book explores the relationship between technology and social transformation in tourism, hospitality and gastronomy. It presents research and case studies, elaborating on benchmark practices adopted by tourism and hospitality professionals. In recent years, technology has transformed the tourism and hospitality industry; the chapters in this book cover areas such as guest experience and service quality, as well as operational areas such as housekeeping and waste management. Further social transformation in tourism is a result of drivers such as a growing interest in gastronomy and the use of social media; this is covered in the first part of the book. The second part outlines how communities may learn from these events. With contributions from academics, entrepreneurs, destination managers and government officials from the South Asia region, this book offers a real insight in to these areas of growing interest and provide a useful resource for those researching and studying within the areas of tourism development and hospitality.
Technology Application in Aviation, Tourism and Hospitality: Recent Developments and Emerging Issues
by Azizul Hassan Nor Aida Abdul RahmanThis book covers multiple areas such as technology and the type of application in aviation, tourism and hospitality with looking at current and future technology application, as well as in a rural tourism perspective. The strength of this book comes from the authors themselves coming from multiple higher institutions in Malaysia and Indonesia as these two countries are the top two countries in Southeast Asia with the world's most popular tourist destinations and for a reason: a tropical climate, rich culture, gorgeous beaches, wonderful food and low prices. This book is also packed with detailed knowledge in the area of air travel, as well as deep understanding on the related theories used as theoretical underpin in performing air travel research. This book provides insightful discussion and very beneficial to the reader. This book is suitable for the following readers: general, students, travelers, academics, tourism consultants, aviation regulators, aviation practitioners and ministries of tourism. Readers are also exposed to recent issues and development pertaining technology application in aviation tourism and hospitality, theoretical discussion related to technology application as well as its application and future research application.