Автор: Morgan Gareth Название: Contemporary Wine Studies ISBN: 1138784451 ISBN-13(EAN): 9781138784451 Издательство: Taylor&Francis Рейтинг: Цена: 7195.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This innovative book offers a through critical study of wine from the social, cultural and anthropological perspectives, with a focus on the translation from theory to influencing industry practice.
Автор: Buswell John Название: Service Quality in Leisure, Events, Tourism and Sport ISBN: 1780645457 ISBN-13(EAN): 9781780645452 Издательство: Marston Book Services Рейтинг: Цена: 8316.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This enhanced new edition addresses key points and principles of managing service quality across the sector. It considers the underpinning theory of service quality, informs the reader of the practical application of service quality management tools and techniques in the leisure and tourism industry and is fully illustrated with case-studies.
Описание: Here is the first book to specifically and comprehensively address the rapid changes and advances in technology in the planning, management, and marketing of meetings and events. The multigenerational trio of authors, including Joe Goldblatt and two of his former students, Seungwon "Shawn" Lee and Dessislava Boshnakova, cover the most important
Автор: Cavicchi Alessio, Santini Cristina Название: Food and Wine Events in Europe: A Stakeholder Approach ISBN: 0415827817 ISBN-13(EAN): 9780415827812 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food and wine events have gained popularity internationally. Their importance in local economic development has grown, especially in Europe, as they are seen as a source of income for local economic systems, a way for creating new job positions and effective tools for promoting and increasing typical product awareness and demand.
This book for the first time illustrates the positive and negative impacts of food and wine events from a stakeholder perspective by highlighting several critical aspects such as: (1) advantages and disadvantages of food and wine events; (2) best practice adoption for maximising benefits flowing from event creation; (3) community involvement and knowledge diffusion; (4) effectiveness in promoting local products and creating consumer awareness about products; (5) factors that promote or inhibit the success or achievements of wine and food events. Although the volume primarily focuses on events in Europe, comparisons are made to other regions in the world. Case studies are integrated throughout to illustrate the system of economic and social impacts linked to food and wine events, as well as best practices to achieve effective event management and maximize expected results.
Written by leading academics, this timely and important volume will be valuable reading for all students, researchers and academics interested in Events, Tourism, Hospitality, Gastronomy and Development Studies.
Автор: Van Der Wagen Merilynn Название: Human Resource Management for the Event Industry ISBN: 0415727820 ISBN-13(EAN): 9780415727822 Издательство: Taylor&Francis Рейтинг: Цена: 9492.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through the differing and various types of events from sporting to arts to business events.
Since the first edition, there have been many important developments in this field and this second edition has been completely revised and updated in the following ways:
extensively updated content to reflect recent issues and trends including: labour markets and industry structure, impacts of IT and social media, risk management, volunteer motivation, talent management, equal opportunities and managing diversity. All explored specifically within the Events Industry
extended volunteer chapter, including new material on ethics, volunteer motivation and satisfaction.
a new chapter on Internal Communications, looks at how an effective internal communication plan can be achieved which is a critical part of HR strategy in the unique event environment.
updated and new international case studies throughout to explore key issues and show real life applications of HRM in the Events Industry.
supported with new lecturer and students online resources including: power point slides, suggested answers to review questions, web & video links to additional resources and a student test bank.
Written in a user friendly style, each chapter includes international examples, bulleted lists, guides to further reading and exercises to test knowledge.
Автор: Almanza Barbara, Ghiselli Richard Название: Researching the Hazard in Hazardous Foods ISBN: 1926895703 ISBN-13(EAN): 9781926895703 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis.
Topics include:
Importance of food safety in restaurants
History of food safety regulation in restaurants
Microbiological issues
What happens during a restaurant food safety inspection
Legislative process, regulatory trends, and associations
Legal issues for food safety
Differences in the food safety perception of consumers, regulatory officials, and employees
What restaurants should do during power or water emergencies
Front of the house sanitation and consumers' perceptions of food safety
Social media and food safety risk communication
Food safety in farmers' markets
Food safety at fairs and festivals
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