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The Complete Guide to Careers in Special Events
by Gene ColumbusThe Complete Guide to Careers in Special Events offers students real-world examples and strategies for identifying their best job in special events, securing that job, and developing resources and contacts to sustain career success. The author includes specific information on the necessary skills needed to be successful in this industry, and teaches students ways to best present this to potential employers, and concludes with networking advice and strategies to ensure career growth and success. Every event requires planning--and it starts with understanding the needs of your client. Finding a job is no different--it is its own special event, and following the same planning process can lead you to the job you desire!
Revenue Management for the Hospitality Industry
by David K. Hayes Allisha MillerRevenue Management for the Hospitality Industry is filled with practical examples and best practices on the topic of revenue management, a critical aspect of the industry. Through numerous revenue management examples from the hospitality industry and a running case example throughout the book, students will discover how they can incorporate revenue management principles and best practices. The core of revenue management of a hospitality organisation is to, as the authors explain, "charge the right price, to the right customer, for the right product, through the right channel, at the right time." The book is intended for students with prior knowledge and understanding of the hospitality industry, and will explain what they need to know and how to be successful.
The Book of Yields: Accuracy in Food Costing and Purchasing
by Francis T. LynchThe only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Foodservice Management Fundamentals
by Dennis R. ReynoldsFoodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.
Guest Service in the Hospitality Industry
by Paul J. BagdanTaking care of the customer is the heart of the hospitality business. Doing so means understanding and anticipating what the customer needs and then knowing how to meet and exceed those needs. Adopting an approach with insights from all areas of hospitality, Guest Service in the Hospitality Industry explores the intricacies of quality guest service with solid and proven concepts across the industry. By providing several frameworks for thought, this book opens readers’ minds to the idea of taking care of the guest.Integrating quality service into the identity and individual operations of the overall business is the key to success in the hospitality industry. Guest Service in the Hospitality Industry prepares hospitality managers to meet and exceed guests’ expectations through quality service that is evident in all of the operation, its people, and its plan.
How to Open and Run a Successful Restaurant
by Christopher Egerton-ThomasIf you're thinking of opening a restaurant, you have a lot on your plate! Dig into this comprehensive guide from successful restaurateur and author Christopher Egerton-Thomas, who dishes out good advice on everything from coming up with a winning concept, choosing a location, and equipping a kitchen to designing the menu, decorating the dining room, and managing a staff. Whether you want to open an upscale restaurant or a diner, a bistro or a burger joint, specialize in ethnic cuisine or go with an established franchise, How to Open and Run a Successful Restaurant, Third Edition gives you the essential information to do it right. The Third Edition of the celebrated soup-to-nuts classic is updated for today's competitive marketplace and features an expanded examination of the franchise system, in-depth discussions on customer relations, and a wealth of information on staff training-one of the most important ingredients for success. It covers: Guidance on financing, taxes, insurance, health and safety, legal issues, and more Marketing research, including evaluating local competition to refine your concept Evaluating franchise opportunities-the pros and cons of going with an established concept Effective staff training-both initial and ongoing The "feel-good factor"-that intangible quality that keeps customers coming back for more All this proven, practical guidance is served up in Christopher Egerton-Thomas's flavorful style and seasoned generously with real-life anecdotes and restaurant lore from around the world that are instructive and entertaining. This is a must-read for those considering the restaurant business and a ready reference for restaurateurs who want to improve their operations.
Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions (The Wiley Event Management Series)
by C. A. PrestonA modern, completely updated guide to effective event marketing As the events market becomes increasingly saturated, it is essential for a successful event professional to understand the use of strategic marketing plans. Events are everywhere—in the U.S. alone, there are more than 2,500 music festivals a year, for example, while the UK hosts over 70 different beer festivals each year. In such a crowded market, how can the event planner ensure that his or her event stands out? Marketing expert Chris Preston has the answers in this second edition of Event Marketing. From the basics of promoting an event to the use of events as marketing strategies themselves, Preston provides straightforward advice and information on all the latest event marketing techniques. The book begins with sections on what "event marketing" really means, and how the field has evolved throughout time. Preston then explores event marketing strategies from both a conceptual and practical standpoint, and provides information on sponsorship and corporate branding. The book covers marketing for all types of events, including festivals, corporate and association events, and social functions, and a full chapter on digital event marketing covers all the latest e-marketing strategies. Case studies provide real-world examples of successful marketing efforts, while Discussion Questions for each chapter provide opportunities for further exploration of key concepts. As marketing becomes an increasingly important skill for event management professionals, this completely revised second edition of Event Marketing will be a must-have for working professionals, students, and aspiring event planners everywhere.
Catering Management
by Nancy Loman ScanlonAn essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition, covers all aspects of the business, (operations, sales and marketing to food and beverage service, menu planning and design, pricing, equipment, staff training, and more). The new edition is completely revised with information on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the art marketing strategies, including social networking, web promotion, and on-demand proposal development, are also covered.
Off-Premise Catering Management
by Chris ThomasFor nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Special Events: Creating and Sustaining a New World for Celebration (The Wiley Event Management Series)
by Joe GoldblattProviding a comprehensive guide to understanding, planning, promoting, and producing special events, this seventh edition of Special Events, 7th Edition describes the theory and practice of all aspects of event management. Written for current and future event leaders, the text continues to expand its emphasis on the growing globalization of the profession, taking into account the skills leaders need to deal with other cultures, societies, and business practices to plan and deliver successful events. New coverage includes sustainability, technology, security/risk management, and the impact of social media on events and event marketing. 15 all-new case studies have been included, as well as a brief glossary of terms at the end of each chapter to further define the terms used in the chapter.
The Sports Event Management and Marketing Playbook (The Wiley Event Management Series)
by Frank SupovitzAs a sporting event planner, how do you keep up with the trends of the ticket buying public, sponsorship and merchandising while at the same time attending to the hundreds of management and operational details required to execute the event? A successful sports event requires a planner that can read signals from their market and plan strategically to maintain sponsors and a fill an arena.
The Complete Guide to Creating Enduring Festivals (The Wiley Event Management Series)
by Ros DerrettFestivals provides a realistic framework to explore how arts-based and community-based cultural festivals around the world thrive. Festivals highlights the big picture, as well at the intricate details that comprise the delivery of a festival to plan and execute a successful festival. Festivals will benefit experienced festival planners as well as those who aspire to enter or develop their skills in the dynamic field of festival making. Its approach is systematic, using case studies of numerous internationally iconic festivals and interviews with experts in the field. The book provides, for the first time, concrete evidence of how with proper planning, design and leadership, communities may benefit from hosting local festivals.
Food and Beverage Cost Control
by Lea R. Dopson David K. HayesThis fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods.
Human Resources Management in the Hospitality Industry
by David K. Hayes Jack D. NinemeierHuman Resources Management in the Hospitality Industry, 2nd Edition helps today’s hospitality professional be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees’ attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities.
Hotel and Lodging Management: An Introduction
by Alan T. Stutts James F. WortmanHotel and Lodging Management, Second Edition prepares readers to succeed as managers in the hotel and lodging industry, while developing a solid foundation for a long and successful career. This comprehensive resource combines detailed presentations of each department in a hotel or lodging establishment along with a close examination of organizational structure and the interdependent relationship among departments. This updated Second Edition presents: New, completely updated chapters on human resources and the sales and marketing departments Up-to-date case studies reflecting the latest management trends and issues Profiles of industry pioneers working at all types of properties, from small motels to five-star hotels New sections on yield management, lodging environments, franchise companies, and management organizations Hotel and Lodging Management, Second Edition is a comprehensive tool to help readers develop the understanding, knowledge, and skills to be tomorrow's management leaders.
Purchasing: Selection and Procurement for the Hospitality Industry
by Andrew H. Feinstein Jean L. Hertzman John M. StefanelliPurchasing: Selection and Procurement for the Hospitality Industry, 9th Edition is a learning-centered text that includes several pedagogical enhancements to help students quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the comprehensive and up-to-date hospitality purchasing text available today.
Hospitality Marketing Management
by David C. Bojanic Robert D. ReidHospitality Marketing Management, 6th Edition explores marketing and themes unique to hospitality and tourism. The 6th edition presents many new ideas along with established marketing principles, exploring not only the foundations of marketing in the hospitality world but also new trends in the industry.
Hospitality Law: Managing Legal Issues in the Hospitality Industry
by Stephen C. Barth Diana S. BarberHospitality Law: Managing Legal Issues in the Hospitality Industry, Fifth Edition takes an applied approach to the study of hospitality law with its touchstone of compliance and prevention. The book is highly pedagogical and includes many interactive exercises and real world cases that help students focus on the practical application of hospitality laws and model their decision process to avoid liability. As a result, this book does look different than others on the market as the legal information contained is carefully selected to specifically correlate with helping students understand how to do the right thing, i.e., it is not a comprehensive book on the laws. Barth immediately helps readers learn about the legalities of situations and work through exercises – both individually and in groups -- to effectively apply them to hospitality management situations. Many instructors teach their course from a very applied perspective, which aligns with Barth’s approach.
Managerial Accounting for the Hospitality Industry
by Lea R. Dopson David K. HayesFollowing a successful debut edition, this new Second Edition of Managerial Accounting for the Hospitality Industry builds on its strengths of clear organization and the ease with which students work through it. This new edition includes more basic math support for students and a more developed inclusion of ethical considerations and global changes both in accounting systems and in the hospitality industry.
Restaurant Concepts, Management, and Operations
by John R. WalkerRestaurant Concepts, Management, and Operations, 8th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Eighth Edition of Walker’s, Restaurant Concepts, Management, and Operations continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
The Framed World: Tourism, Tourists And Photography (New Directions In Tourism Analysis Series (PDF))
by Mike Robinson David PicardPhotographs create visual narratives of experiences, places, peoples and objects that collectively and individually comprise the tourist gaze. Photography is acknowledged as having an important role in the determining of places and spaces, the construction and re-construction of identities, and the invention and re-invention of histories. So why do tourists take photos of certain things and not of others? Why do tourists take photos at all? How do photos build places, how do they change and shape lives? An interdisciplinary team of contributors from across the globe explore such questions as they examine the relationships between photography and tourism and tourists.
Managing Airports: An International Perspective
by Anne GrahamManaging Airports presents a comprehensive and cutting-edge insight into today’s international airport industry. Approaching management topics from a strategic and commercial perspective, rather than from an operational and technical viewpoint, the book provides an innovative insight into the processes behind running a successful airport. This Fifth Edition has been fully revised and updated to reflect the many important developments in the management of airports including: • New content on: evolving airline models and implications for airports, self-connection, digital marketing, sensor and beacon technology, policy decisions and economic benefits, and climate change adaptation. • Updated and expanded content on: airport privatisation, economic regulation, technology within the terminal, non-aeronautical innovations, service quality and the passenger experience. • New and updated international case studies to show recent issues and theory in practice. Updated case studies from emerging economies such as China, India, and Brazil. Accessible and up-to-date, Managing Airports is ideal for students, lecturers and researchers of transport and tourism, and practitioners within the air transport industry.
Creating the Visitor-Centered Museum
by Peter Samis Mimi MichaelsonWhat does the transformation to a visitor-centered approach do for a museum? How are museums made relevant to a broad range of visitors of varying ages, identities, and social classes? Does appealing to a larger audience force museums to "dumb down" their work? What internal changes are required? Based on a multi-year Kress Foundation-sponsored study of 20 innovative American and European collections-based museums recognized by their peers to be visitor-centered, Peter Samis and Mimi Michaelson answer these key questions for the field. The book describes key institutions that have opened the doors to a wider range of visitors; addresses the internal struggles to reorganize and democratize these institutions; uses case studies, interviews of key personnel, Key Takeaways, and additional resources to help museum professionals implement a visitor-centered approach in collections-based institutions
Cruise Operations Management: Hospitality Perspectives (Management Of Hospitality And Tourism Enterprises Ser.)
by Philip GibsonCruise Operations Management provides a comprehensive and contextualised overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues providing a practical guide for both students and professionals alike. A user-friendly and practical guide it discusses issues such as:· The history and image of cruising· How to design a cruise and itinerary planning· Roles and responsibilities on a cruise ship· Customer service systems and passenger profiles· Managing food and drink operations onboard· Health, safety and security Cruise Operations Management presents a range of contextualised facts illustrated by a number of case studies that encourage the reader to examine the often complex circumstances that surround problems or events associated to cruise operations. The case studies are contemporary and are constructed from first hand research with a number of international cruise companies providing a real world insight into this industry. Each case study is followed by questions that are intended to illuminate issues and stimulate discussion.The structure of the book is designed so the reader can either build knowledge cumulatively for an in-depth knowledge of managerial practices and procedures onboard a cruise ship, or they can ‘dip in’ and make use of specific material and case studies for use within a more generic hospitality or tourism learning context.
Cruise Operations Management
by Philip GibsonCruise Operations Management provides a comprehensive and contextualised overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues providing a practical guide for both students and professionals alike. A user-friendly and practical guide it discusses issues such as:· The history and image of cruising· How to design a cruise and itinerary planning· Roles and responsibilities on a cruise ship· Customer service systems and passenger profiles· Managing food and drink operations onboard· Health, safety and security Cruise Operations Management presents a range of contextualised facts illustrated by a number of case studies that encourage the reader to examine the often complex circumstances that surround problems or events associated to cruise operations. The case studies are contemporary and are constructed from first hand research with a number of international cruise companies providing a real world insight into this industry. Each case study is followed by questions that are intended to illuminate issues and stimulate discussion.The structure of the book is designed so the reader can either build knowledge cumulatively for an in-depth knowledge of managerial practices and procedures onboard a cruise ship, or they can ‘dip in’ and make use of specific material and case studies for use within a more generic hospitality or tourism learning context.