Download or read book Rethinking Food and Agriculture written by Amir Kassam and published by Woodhead Publishing. This book was released on 2020-10-18 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction of nature, short-comings in science and knowledge systems, inequality, hunger and food insecurity, and disharmony. It reviews efforts towards 'sustainable development', and reassesses whether these efforts have been implemented with adequate responsibility, acceptable societal and environmental costs and optimal engagement to secure sustainability, equity and justice. The book highlights the many ways that farmers and their communities, civil society groups, social movements, development experts, scientists and others have been raising awareness of these issues, implementing solutions and forging 'new ways forward', for example towards paradigms of agriculture, natural resource management and human nutrition which are more sustainable and just. Rethinking Food and Agriculture proposes ways to move beyond the current limited view of agro-ecological sustainability towards overall sustainability of the food and agriculture system based on the principle of 'inclusive responsibility'. Inclusive responsibility encourages ecosystem sustainability based on agro-ecological and planetary limits to sustainable resource use for production and livelihoods. Inclusive responsibility also places importance on quality of life, pluralism, equity and justice for all and emphasises the health, well-being, sovereignty, dignity and rights of producers, consumers and other stakeholders, as well as of nonhuman animals and the natural world. - Explores some of the key drivers and root causes of unsustainability , degradation of the agricultural environment and destruction of nature - Highlights the many ways that different stakeholders have been forging 'new ways forward' towards alternative paradigms of agriculture, human nutrition and political economy, which are more sustainable and just - Proposes ways to move beyong the current unsustainable exploitation of natural resources towards agroecological sustainability and overall sustainability of the food and agriculture system based on 'inclusive responsibility'

Download or read book Strategic International Restaurant Development From Concept to Production written by Camillo, Angelo A. and published by IGI Global. This book was released on 2021-04-09 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.

Download or read book Gastronomy Hospitality and the Future of the Restaurant Industry Post COVID 19 Perspectives written by Pinto Borges, Ana and published by IGI Global. This book was released on 2022-03-04 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.

Download or read book The Routledge Handbook of Diversity Equity and Inclusion Management in the Hospitality Industry written by Ashokkumar Manoharan and published by Taylor & Francis. This book was released on 2023-10-13 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interdisciplinary in terms of both its coverage and contributions, The Routledge Handbook of Diversity, Equity, and Inclusion Management in the Hospitality Industry provides an informative and systematic guide to the current state of knowledge on workforce diversity and its management. Providing empirical knowledge and reflective practice on diversity issues and their management in the hospitality industry, this handbook includes chapters written by a plethora of experts in the diversity management (DM) field, including scholars, academics, and industry experts, such as managers from leading hospitality industry firms. Logically structured and embellished with illustrative figures throughout, the volume provides critical reviews and an appraisal of current research and the future development of conceptual and theoretical approaches to diversity, equity, and inclusion (DEI) management in the hospitality industry, including dimensions of diversity in hospitality, such as gender, cultural/ethnic, age, disability, sexual orientation, and Indigenous workers. Elucidative examples are used from different countries such as Australia, Austria, Canada, Japan, United Arab Emirates, and India, and the volume takes a solution-based approach, providing future directions for emerging diversity researchers. Global in perspective, this book is a pivotal teaching resource for academics, an illustrative reference resource for Ph.D. students and early career researchers who work on workforce diversity and a practical guide for managers and HR consultants. It will also appeal to wider audiences, including those in tourism, recreation and leisure studies, and other professional fields.

Download or read book Making It written by Ellen T. Meiser and published by Rutgers University Press. This book was released on 2024-10-11 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment? Making It explores how the career path of restaurant workers depends on their accumulation of kitchen capital, a cultural asset based not only on their ability to cook but also on how well they can fit into the workplace culture and negotiate its hierarchical structures. After spending 120 hours working in a restaurant kitchen and interviewing fifty chefs and cooks from fine-dining establishments and greasy-spoon diners across the country, sociologist Ellen Meiser discovers many strategies for accumulating kitchen capital. For some, it involves education and the performance of expertise; others climb the ranks by controlling their own emotions or exerting control over coworkers. Making It offers a close and personal look at how knowledge, power, and interpersonal skills come together to determine who succeeds and who fails in the high-pressure world of the restaurant kitchen.

Download or read book Contemporary Management and Global Leadership for Sustainability written by Kankaew, Kannapat and published by IGI Global. This book was released on 2024-02-26 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern organizations confront an array of existential challenges encompassing environmental volatility, resource scarcity, workforce recruitment woes, employee burnout, and technological disruption. These uncertainties, coupled with the call for sustainability as exemplified by the Sustainable Development Goals (SDGs), necessitate adept management and visionary leadership. Nevertheless, deciphering these intricacies proves formidable, exacerbated by societal shifts and rapid behavioral transformations. The demand for proficient management and comprehensive leadership has never been more pressing as we stand on the cusp of a transformative era. Contemporary Management and Global Leadership for Sustainability, emerges as a remedy for present challenges. This book delves into the core of modern management science and global leadership, offering a roadmap to navigate multifaceted issues across various sectors. Beyond theoretical insights, it bridges the gap between theory and application, equipping a diverse audience with actionable approaches for sustainable triumph. Tailored for academics, professionals in public and private spheres, and students, the book serves as a reservoir of knowledge. Touching industries from hospitality to education and exploring the fusion of religious philosophy with sustainable leadership, provides invaluable guidance. As organizations worldwide seek direction amid contemporary challenges, this book shines as a beacon, guiding the way toward resilience, innovation, and enduring triumph.

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 Disruptive Technologies in Education and Workforce Development written by Delello, Julie A. and published by IGI Global. This book was released on 2024-07-17 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: The education sector and workforce each face significant challenges in adapting to the unprecedented pace of technological advancement. Integrating artificial intelligence (AI), big data analytics, and other disruptive technologies is reshaping job roles and even entire industries, creating a pressing need for individuals and institutions to keep pace with these transformations. However, understanding and harnessing these technologies' potential can be daunting, especially without comprehensive resources that provide insights into their multifaceted impacts. Disruptive Technologies in Education and Workforce Development offers a comprehensive solution by exploring the profound implications of disruptive and emerging technologies. This book provides a roadmap for educators, policymakers, and professionals seeking to navigate the complexities of the digital age. The book focuses on innovative teaching and learning approaches, equipping readers with the knowledge and strategies to leverage these technologies effectively.

Download or read book The Privacy Fix written by Robert H. Sloan and published by Cambridge University Press. This book was released on 2021-10-21 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evidence-based solutions and practical steps to preserve privacy online.

Download or read book Family Businesses in Tourism and Hospitality written by Marco Valeri and published by Springer Nature. This book was released on 2023-06-21 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive collection of new insights into traditional paradigms, approaches, and methods, as well as more recent developments in issues related to family businesses in tourism and hospitality. The aim of the chapters is to verify whether, in the tourism industry, the “family business model” is an important development opportunity and, in particular, if it is an innovation driver, for this industry development. In this context, the authors contribute chapters from a diverse set of countries to investigate personal and family needs and preferences alongside the relationship between family business model, growth and profit maximization, and the development of tourism businesses through innovation drivers. SME competency, the impact of COVID-19 on performance and marketing, and policy improvements are also discussed in this volume.

Download or read book A Psychology of Food Cooks and Cooking written by David Livert and published by Lexington Books. This book was released on 2023-11-13 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: In A Psychology of Food, Cooks, and Cooking, David Livert employs current psychological research and theory to provide insights into the ubiquitous human behavior of cooking. Livert’s book provides a novel perspective, reviewing current research on cooks and cooking in both psychology and food studies. This book organizes and summarizes the large and diverse body of research and theory in psychology to better understand cooks and the behavior of cooking. This volume uniquely applies psychological research and theory to both domestic and commercial kitchens, taking advantage of Livert’s two decades of research and scholarship on the intersection of social psychology and food preparation. A Psychology of Food, Cooks, and Cooking illustrates the important insights that major psychological theories and concepts add to our understanding of cooks and cooking.

Download or read book Nutrition for Foodservice and Culinary Professionals written by Karen E. Drummond and published by John Wiley & Sons. This book was released on 2021-12-21 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Combine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today’s customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and discussions of calories and nutrients A comprehensive exploration of balanced cooking and menus, including how to build flavor, balanced baking, modifying recipes, and gluten-free baking Practical discussions of applied nutrition, including how to handle customers’ special nutrition requests, weight management, and nutrition for people of all ages Several appendices including serving sizes for MyPlate food groups and dietary reference intakes An enhanced e-book with links to technique videos, interactive games, quizzes, and glossary entries Perfect for students completing a culinary arts or foodservice management curriculum, Nutrition for Foodservice and Culinary Professionals, Tenth Edition is also an indispensable resource for chefs, cooks, and anyone else who professionally prepares food.

Download or read book OECD FAO Agricultural Outlook 2021 2030 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2021-07-05 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Agricultural Outlook 2021-2030 is a collaborative effort of the Organisation for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations. It brings together the commodity, policy and country expertise of both organisations as well as input from collaborating member countries to provide an annual assessment of the prospects for the coming decade of national, regional and global agricultural commodity markets. The publication consists of 11 Chapters; Chapter 1 covers agricultural and food markets; Chapter 2 provides regional outlooks and the remaining chapters are dedicated to individual commodities.

Download or read book ICTR 2021 4th International Conference on Tourism Research written by Prof Cândida Silva and published by Academic Conferences International. This book was released on 2021-05-20 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Conference Proceedings of 4th International Conference on Tourism Research

Download or read book Digitalization And Smart Technologies In Gastronomy written by Dr. Cihan CANBOLAT, Dr. İbrahim ÇEKİÇ and published by EĞİTİM YAYINEVİ. This book was released on 2022-11-23 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Digitalization And Smart Technologies In Gastronomy

Download or read book Contemporary Business written by Louis E. Boone and published by John Wiley & Sons. This book was released on 2024-10-01 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Amazon's founder, Jeff Bezos continues to lead a company that has gone from clever garage-based startup to global e-commerce and technology powerhouse. His journey in transforming the budding company focused simply on selling books over the internet to one of the world's most influential companies highlights two of the greatest forces that are influencing business today: globalization and technology. Innovative companies like Amazon contribute greatly to the national and global economy. A growing economy, one with increased production of goods and services over time, also yields income for its business owners and their employees. Businesses are how we make and share new wealth through things like products, services, pay for employees, and taxes that go to the government at different levels. A country depends on the wealth its businesses generate, from giants like the Walt Disney Company, to nimble, fast-growing, online startups like Airbnb, and even local mom-and-pop diners where you live. What all these companies and many others share is a creative approach to meeting society's needs and wants"--

Download or read book Crisis Counsel written by Tony Jacques, Ph.D. and published by Rothstein Publishing. This book was released on 2020-07-22 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crisis Counsel: Navigating Legal and Communication Conflict, by Tony Jaques, Ph.D. is a new book by Rothstein Publishing. This book is designed to provide hands-on, practical guidance for senior executives, lawyers and public relations professionals to navigate crises and to balance conflicting advice from lawyers and communication professionals while promoting open communication and protecting legal liability. The book will help you to: Balance reputation protection and legal obligation during a crisis. Know why and how to apologize without increasing liability. Weigh legal and communications advice when a crisis strikes. Learn from original research which lets lawyers and communicators speak in their own words. Draw practical everyday lessons from real-world examples of conflict between lawyers and communicators. Navigate the legal and communication challenges of dealing with the media in a crisis. Motivate lawyers and communicators to work better together. Identify and avoid crucial areas of potential conflict from selected crisis case studies. Understand the essential difference between corporate responsibility and legal liability. Make decisions and do the right thing to protect your organization. The book includes a wide variety of global case studies and examples while analyzing how legal and communications advice was managed and the impact on reputation. Crisis Counsel also includes interviews with four of the leading global experts on crisis management and the conclusions of a focused, unique global survey of senior lawyers.