Download or read book Economic Principles for the Hospitality Industry written by Ricardo C.S. Siu and published by Routledge. This book was released on 2019-06-27 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: Economic Principles for the Hospitality Industry is the ideal introduction to the fundamentals of economics in this dynamic and highly competitive sector. Applying economic theory to a range of diverse and global hospitality industry settings, this book gives the theory real-world context. Looking at critical issues around sustainable economic development in the hospitality industry such as diversification, technology, determinants of demand, and pricing, it enables students to effectively conduct business analyses, evaluate business performance and conduct effective improvements over time. Written in an engaging style, this book assumes no prior knowledge of economics and contains a range of features, including international case studies and discussion questions, to aid beginners in the subject. This will be an essential introductory yet comprehensive resource on economics for all hospitality students.

Download or read book Economics of Tourism and Hospitality written by Yong Chen and published by Routledge. This book was released on 2021-05-13 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers students an accessible and applied introduction to microeconomics in tourism and hospitality through a comprehensive analysis of the market mechanism, demand and supply, firm behavior and strategy, and transaction and institution. This book not only helps students to master core microeconomic theories that are essential for understanding the tourism and hospitality industry, but, more importantly, it guides students to analyze consumer behavior and firm strategy specific to the industry. Throughout the book, readers are guided to develop the economic analysis of tourism and hospitality that progresses from economic intuition to graphical representation and to mathematical quantification. Carefully corralled case studies showcase the applications of key microeconomic theories in solving a wide range of real-world problems, including Uber’s surge pricing, Airbnb’s supply adjustment, and McDonald’s and Burger King vying for prime locations. This book is written in an accessible style, illustrated with exquisite diagrams, and enriched with a range of other features, such as chapter summaries, review questions, and further readings to aid readers’ further understanding. By reading this book, students will be able to develop an economist’s way of thinking, which will enable them to analyze tourism and hospitality businesses in a rigorous and critical manner. This book is essential reading for all tourism and hospitality students and teachers.

Download or read book Human Resource Management in the Hotel and Catering Industry written by M. J. Boella and published by Taylor & Francis. This book was released on 2017-06-26 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.

Download or read book The International Hospitality Industry written by Bob Brotherton and published by Routledge. This book was released on 2003 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Looks at both specific sectors of the Hospitality industry, such as restaurants, cruises, hotels and contract foodservice. This book highlights the key issues that are encountered within every sector of the industry - operations, IT, marketing and HR among others - thereby providing the reader with an overview of the field.

Download or read book Economics for the Hotel and Catering Industry written by H. Anthea Rogers and published by Random House Business. This book was released on 1977 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Financial Decision Making in the Foodservice Industry written by Amit Sharma and published by CRC Press. This book was released on 2019-12-20 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of decision-making in foodservice is still a relatively new area of scholarly interest. The application of cost-benefit analysis and behavioral finance and economics in the foodservice context is rare. This volume, Financial Decision-Making in the Foodservice Industry: Economic Costs and Benefits,fills that gap and focuses on cost-benefit analysis, decision-making, behavioral finance, economic theories, and their application in foodservice and restaurant industry. The volume synthesizes these major themes by developing new theoretical foundations and presenting findings from the investigation of managerial practice. The authors cover an abundance of topical issues, including ethical obligations in foodservice, sustainability issues in the foodservice/restaurant industry, farm-to-school and local food expenditures in school foodservice settings, managerial traits and behavior in the foodservice industry, and more.

Download or read book Food and Beverage Management in the Luxury Hotel Industry written by Sylvain Boussard and published by Business Expert Press. This book was released on 2021-02-16 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.

Download or read book Working In Hotels and Catering written by Roy C Wood and published by Taylor & Francis. This book was released on 2024-01-26 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.

Download or read book The Hotel and Restaurant Business written by Donald E. Lundberg and published by Van Nostrand Reinhold Company. This book was released on 1994 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Hotel and Restaurant Business Sixth Edition Donald E. Lundberg Completely updated to cover current trends and conditions in the hospitality industry, this latest edition of the best-selling text offers an excellent introduction to the industry as well as a wealth of practical, how-to information for anyone entering the field. Based on the author's more than 30 years of experience in hospitality. The Hotel and Restaurant Business offers comprehensive information on the background and current status of the industry, all presented in an interesting, easy-to-read style. New chapters provide up-to-date information on: hospitality-specific human resources and human relations issues the global nature of the hotel and restaurant business recent changes in hotel development and financing brought about by the recessional economy growth in the institutional segment of the restaurant business changes in the fast food business and fast food franchising Also included are discussions of the history of the business-from early inns and taverns to the new resort complexes-as well as tourism and the hospitality industry, resort operations, restaurant operations, and much, much more. Like previous versions of the book, the Sixth Edition includes the most in-depth, authoritative look at the wide-ranging hospitality industry available anywhere.

Download or read book PROBLEMS AND PROSPECTS OF DEVELOPMENT OF HOTEL AND RESTAURANT AND TOURIST INDUSTRY IN THE CONDITIONS OF INTEGRATION PROCESSES written by Holovnia О., Zakharova T., Lopatiuk R., Melnyk S., Prylutskyi A., Stavska U., Tabenska O. and published by International Science Group. This book was released on 2022-09-22 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: The development of the world economy indicates the growth of its integration and integrity through the deepening of specialization and cooperation of countries and business entities. Integration appears as an inevitable, objectively determined process that covers most spheres of economic life in the world, and takes place according to its own laws, general principles and goals, taking into account the various grounds, conditions and levels of such integration. Today, we can observe two mutually exclusive features of integration processes: globalization of the world economy and simultaneous national protectionism, which has gained considerable influence in the last decade. We are observing, on the one hand, the strengthening of integration processes in the world economy in all spheres of social life, there is a reassessment of the system of risks for the modern state and, most importantly, we are witnessing an increasing pragmatism of relations between countries, the basis of which is dominated by economic factors. At the same time, significant changes are taking place in the field of hospitality and tourism. The diversification of hospitality and tourism services, the development of the hospitality and tourism industry in new territories and competition in the market require the governments of different countries to reconsider their attitude to the development of this industry and to approach the development of its strategy more seriously. In modern conditions, the governments of many countries pay more attention to the formation of strategies for the development of regions, including strategies for the development of the hospitality and tourism industry. Considering the fact that the field of hospitality has changed significantly in recent years and continues to change, we have seen modern trends in the field of tourism and the hospitality industry, which are definitely relevant. The strategy for the development of the hospitality sector should harmoniously complement the socio-economic strategy of the country and combine the solution of priority socio-economic tasks: increasing the scientific, technical and innovative potential; increasing investment attractiveness and economic stability; improving the quality of life of residents. It should be noted that the first sector of the world economy affected by the global pandemic of COVID-19 is tourism. In the current conditions of the global pandemic, it is obvious that tourism is losing employees and customers due to the impossibility of flights to different countries and the risk of contracting the disease from COVID-19. Nevertheless, even in this situation, you can find a way out: to reorient from outbound tourism to domestic tourism and discover your country from a completely different side. At the same time, the economic consequences of the war in Ukraine are felt all over the world. Russian aggression has put pressure on global commodity prices, exacerbated disruptions in supply chains, and fueled inflation in most countries around the world. The world economy will lose a trillion dollars this year alone due to Russia's invasion of Ukraine. The presence of unsolved problems and the contradictions of certain issues, the theoretical and practical significance of researching the management processes of enterprises in the tourism sphere and the hotel and restaurant business determined the choice of the topic of the collective monograph. The topic of the study was chosen taking into account the importance for the development of the tourism sphere and the hotel and restaurant industry of Ukraine of the processes of unification and integration of enterprises, the formation of new formats and management structures in accordance with the objective requirements of world hospitality standards. The authors offer a monograph that is a summary of scientific searches and achievements regarding the results of research work of the Department of Management of Foreign Economic Activity, Hotel and Restaurant Business and Tourism of the Vinnytsia National Agrarian University on the initiative topic "Problems and prospects of the development of the hotel, restaurant and tourism industry in the conditions of integration processes".

Download or read book The Economics of Recreation Leisure and Tourism written by John Tribe and published by Routledge. This book was released on 2006-08-11 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its third successful edition, The Economics of Leisure and Tourism has been fully revised and updated to cover all the latest issues and changes, and more. Essentially a real world text in applied economics, it explains the necessary economic theories from first principles and applies them to a range of leisure and tourism problems and issues at the consumer, business, national and international level. Key themes discussed are: * How is the provision of leisure and tourism determined and could it be provided in a different way? * What are the key opportunities and threats facing leisure and tourism & environmental impacts? * How can economics be used to manage leisure and tourism? International in its outlook, this text uses examples from Brazil, China, India and Japan, as well as Europe, North America and Australia. With an accompanying website with links and Powerpoint resources for lecturers, this new edition provides: * New chapters on regeneration, tourism as an economic development strategy, globalisation and ppolitical economy of tourism. * Introduction of dependency theory and development economics theories * Liberal use of press cuttings, journal articles and international case studies * User friendly learning features such as: visual mapping of chapter contents, chapter objectives, summaries of key points’ short answer questions.

Download or read book Tourism Economics and Policy written by Larry Dwyer and published by Channel View Publications. This book was released on 2010-10-27 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tourism Economics and Policy combines a comprehensive treatment of economic concepts and applications in tourism contexts. The topics covered are those that most occupy the attention of tourism economists in research and policy areas internationally. Content includes tourism demand and forecasting; tourism supply and pricing; measuring tourism’s economic contribution using tourism satellite accounts; measuring the impacts and benefits of changes in tourism demand, contrasting Input-output and computable general equilibrium modelling; cost benefit analysis; economic evaluation of special events; tourism investment and infrastructure; tourism taxation; aviation and tourism issues, tourism and the environment (including climate change) and destination competitiveness. The text provides an excellent basis for students to appreciate the relevance of economic analysis to the solution of real life tourism issues as well as its importance for decision making by both destination managers and tourism operators.

Download or read book The Experience Economy written by B. Joseph Pine and published by Harvard Business Press. This book was released on 1999 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text seeks to raise the curtain on competitive pricing strategies and asserts that businesses often miss their best opportunity for providing consumers with what they want - an experience. It presents a strategy for companies to script and stage the experiences provided by their products.

Download or read book Pune written by Jasmine Y. Damle and published by Gyan Publishing House. This book was released on 2011 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Heart of Hospitality written by Micah Solomon and published by SelectBooks, Inc.. This book was released on 2016-10-11 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”

Download or read book Proceedings of the 2023 2nd International Conference on Economics Smart Finance and Contemporary Trade ESFCT 2023 written by Faruk Balli and published by Springer Nature. This book was released on 2023-11-11 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an open access book.The relationship between international trade and economic development is mutual: foreign trade is the driving force of economic growth, and higher export level means that a country has the means to improve its import level. The growth of exports also tends to change the investment fields of the countries concerned. Exports make a country gain the benefits of economies of scale, and competition in the world market will put pressure on a country's export industry, A growing export sector will also encourage domestic and foreign investment. The concept of financial development actually means that the financial structure has changed to a certain extent. This change is not only the change of time, but also the change of internal transaction flow. International trade is known as the driving force of the development of human science and technology, and has created countless employment opportunities worldwide. It is also international trade that has led to the formation of industrial division worldwide. International trade, from its name, can be seen as trade between different countries, and the financial development level of a country will have a direct impact on the trend of international trade, so the purchasing power will be stronger. In this case, more countries are willing to increase import and export trade, which can not only increase their income, but also increase the relationship between countries. The 2nd International Academic Conference on Economics, Smart Finance, and Contemporary Trade (ESFCT 2023) will be held on July 28–30, 2023 in Dali, China. The purpose of ESFCT 2023 is to explore the relationship between economy, smart finance and contemporary trade. Experts and scholars in relevant fields are welcome to participate in ESFCT 2023.

Download or read book Hotel and Restaurant Operations written by Maria Rellie B. Kalacas and published by Society Publishing. This book was released on 2017-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The reference book "Hotel and Restaurant Management and Operations", provides practical and updated information on management and operations in the hotel and restaurant industry. Along with this, the book also provides a comprehensive information about the management of human resources across the hotel industry and how various professionals manage their responsibilities in their respective departments. This reference book provides a detailed discussion on the role of the human resource manager in the hospitality industry along with the management and operations at the hotels and restaurants. This research study will be helpful to readers in developing the wide-ranging knowledge and skills that are required to succeed in the present scenario of the hospitality industry.Each of the chapters in this book, examine in-depth, the information about various aspects of the hotel and restaurant industry, its management, and operations. All the aspects of this industry such as responsibilities, challenges, problems encountered and approaches taken to resolve complex problems are discussed. This book also discusses some real-time examples of hospitality industry which provide an insight into the profile of the organizations in this industry along with the challenges faced and solutions applied by them.There are several challenges faced by the business organizations in this industry that needs to be addressed. Few challenges that were determined include management of human resources and customer service. However, both these challenges are interlinked and need to be addressed by the organizations. The human resource management itself is a wide category as there can be several problems associated with the workforce in the organization. Other than this, the research also elaborates the role of the human resource manager in hospitality industry along with the front office management. The operations in a hospitality industry are also highlighted in terms of rooms, engineering, and security. The major drawback that comes into light through the discussion is that the workforce or human resource of the organization are not given importance. If any organization pays attention to its human resource, it can thrive and also gain competitive advantage. Thus, two examples are given that depict how an organization has established itself as a brand by emphasizing on its human resource and utilizing them in an optimum way. Through the examples it is highlighted that by effective utilization of human resource the organizations can offer customer satisfaction which ultimately results in success of the organization. This book aims to be a complete resource for anyone who wants to know about the management of hotels and restaurant.