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Around the world every year very many students have to complete dissertations or theses as part of their undergraduate or masters studies in tourism and related subjects. Often this substantial piece of self-directed work is the culmination of their programmes. More than just a means to consolidate their final grades, it is also an exciting chance to research a topic of their choosing and a potential gateway to more advanced study as well as job offers and future career paths.

Yet for all these reasons, many students view the dissertation as a tricky challenge. This comprehensive book intends to take the stress and anxiety out of doing a dissertation in tourism studies and related disciplines. The process is examined from the germination of an idea to the submission and assessment of the final document. Written primarily for students conducting independent research for the first time, this book offers simple advice and a clear framework which students can adopt even in more advanced studies at masters and doctoral level. This book debunks popular myths, and aims to overcome common pitfalls. It focuses on the aims and objectives as the DNA of every dissertation. Rather than view it as a single, overwhelming project, the dissertation is presented as a series of more modest, manageable yet crucially inter-linked tasks that all students can successfully complete through careful preparation and effective time management.

Dissertations are not to be underestimated and they demand great care and attention, but they can also be immensely rewarding and enriching experiences academically and personally. This ‘jargon free’ book is also written with overseas students specifically in mind, drawing directly on our overseas students’ experiences. This valuable resource contains start of chapter learning objectives and end of chapter checklists, as well as numerous boxed case studies, to further help assist students through their dissertation.

Tourism has become the world's largest industry, according to the World Tourism Organization; no surprise when one considers that it incorporates the world's oldest profession. In some developing regions, such as the Caribbean or the South Pacific, tourism is the primary sector in which significant economic growth takes place. In other regions, including areas of Latin America, Africa, the Middle East, and formerly communist eastern Europe, tourism is just beginning to take off. In all of these areas, tourism's impact has been decidedly mixed. Nowhere is this more visible than in the context of women's roles in tourism. The contributors demonstrate the many ways in which gender determines the roles they play as both tourists and providers of tourism as product and service. A valuable contribution to tourism studies, women's studies, and the literature of economic development.

The premises of this unique collection of research are that women's roles in tourism are gendered, just as are their other roles in gendered societies; that tourism affects women differently than it affects men; and that women themselves are affected in different ways by tourism depending on such factors as race, region, and class (leisured consumer vs. working producer, or guest vs. host). The contributors cover theoretical perspectives, including those provided by feminists and economic development analysts; women's roles in tourism in the mature industries of the Caribbean, Southeast Asia, and the South Pacific; women's roles in the less-developed tourist destinations of the Middle East, Latin America, Africa, and eastern Europe; and implications for the future of economic development policy and of gender relations in tourism.

Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts.

This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth.

This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.

Cultural Heritage and Tourism in the Developing World is the first book of its kind to synthesize global and regional issues, challenges, and practices related to cultural heritage and tourism, specifically in less-developed nations. The importance of preservation and management of cultural heritage has been realized as an increasing number of tourists are visiting heritage attractions. Although many of the issues and challenges developing countries face in terms of heritage management are quite different from those in the developed world, there is a lack of consolidated research on this important subject. This seminal book tackles the issues through theoretical discourse, ideas and problems that underlay heritage tourism in terms of conservation, management, economics and underdevelopment, politics and power, resource utilization, colonialism, and various other antecedent notions that have shaped the development of heritage tourism in the less-developed regions of the world.

The book is comprised of two sections. The first section highlights the broader conceptual underpinnings, debates, and paradigms in the realm of heritage tourism in developing regions. The chapters of this section examine heritage resources and the tourism product; protecting heritage relics, places and traditions; politics of heritage; and the impacts of heritage tourism. The second section examines heritage tourism issues in specific regions, including the Pacific Islands, South Asia, the Caribbean, China and Northeast Asia, South-East Asia, Sub-Saharan Africa, Central and Eastern Europe, the Middle East and North Africa, and Latin America. Each region has unique histories, cultures, political traditions, heritages, issues and problems, and the way these issues are tackled vary from place to place.

This volume develops frameworks that are useful tools for heritage managers, planners and policy-makers, researchers, and students in understanding the complexity of cultural heritage and tourism in the developing world. Unlike many other books written about developing regions, this book provides insiders’ perspectives, as most of the empirical chapters are authored by the individuals who live or have lived in the various regions and have a greater understanding of the region’s culture, history, and operational frameworks in the realm of cultural heritage. The richness of this ‘indigenous’ or expert knowledge comes through as each regional overview elucidates the primary challenges and opportunities facing heritage and tourism managers in the less affluent areas of the world.

Get the advantage you need to compete in the worldwide food and wine tourism marketplace!

Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic competitive advantages. The book looks at case studies of business operations, seasonality, destination image, and the development of business networks.

Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism, hospitality, and wine and food studies, Wine, Food, and Tourism Marketing examines the importance of food and wine tourism to rural regional development. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies, viticulture, design factors for online tourism information, and the use of food images in promotional material and positioning strategies. The book includes: a 2001 research study on French public sector management of wine tourism an examination of the cider industry in Somerset, England a look at the implications of non resident tourist markets on British Columbia’s emerging wine tourism industry an analysis of the types of food images used in French regional tourism brochures a national study of seasonality issues on wine tourism in New Zealand a look at post-apartheid tourism trends on South Africa’s Western Cape a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies a study of the use of local and regional food for destination marketing of South Africa a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine, Food, and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality, marketing, food and wine studies, and rural regional development.
In the tradition of Kitchen Confidential and Waiter Rant, a rollicking, eye-opening, fantastically indiscreet memoir of a life spent (and misspent) in the hotel industry.

Jacob Tomsky never intended to go into the hotel business. As a new college graduate, armed only with a philosophy degree and a singular lack of career direction, he became a valet parker for a large luxury hotel in New Orleans. Yet, rising fast through the ranks, he ended up working in “hospitality” for more than a decade, doing everything from supervising the housekeeping department to manning the front desk at an upscale Manhattan hotel. He’s checked you in, checked you out, separated your white panties from the white bed sheets, parked your car, tasted your room-service meals, cleaned your toilet, denied you a late checkout, given you a wake-up call, eaten M&Ms out of your minibar, laughed at your jokes, and taken your money. In Heads in Beds he pulls back the curtain to expose the crazy and compelling reality of a multi-billion-dollar industry we think we know.

Heads in Beds is a funny, authentic, and irreverent chronicle of the highs and lows of hotel life, told by a keenly observant insider who’s seen it all. Prepare to be amused, shocked, and amazed as he spills the unwritten code of the bellhops, the antics that go on in the valet parking garage, the housekeeping department’s dirty little secrets—not to mention the shameless activities of the guests, who are rarely on their best behavior. Prepare to be moved, too, by his candor about what it’s like to toil in a highly demanding service industry at the luxury level, where people expect to get what they pay for (and often a whole lot more). Employees are poorly paid and frequently abused by coworkers and guests alike, and maintaining a semblance of sanity is a daily challenge.

Along his journey Tomsky also reveals the secrets of the industry, offering easy ways to get what you need from your hotel without any hassle. This book (and a timely proffered twenty-dollar bill) will help you score late checkouts and upgrades, get free stuff galore, and make that pay-per-view charge magically disappear. Thanks to him you’ll know how to get the very best service from any business that makes its money from putting heads in beds. Or, at the very least, you will keep the bellmen from taking your luggage into the camera-free back office and bashing it against the wall repeatedly.

Get insider details on how to operate a successful bar

Running a Bar For Dummies, 2nd Edition shows established and future bar owners how to establish and maintain a successful business. Using clear, concise language, this For Dummies guide contains all the information you need to start your bar off on the right foot. From grand opening to last call, you'll discover the insider tricks that keep the business end running smoothly and the customers happily engaged. With updated information on marketing and social media, the book walks you step by step through the entire process, revealing the nitty-gritty details most new bar owners only discover after starting.

The bar business continues to grow; however, securing running capital and having knowledge about the business are cited as the two biggest reasons new bars fail. Running a Bar For Dummies, 2nd Edition shines a light on these issues to help bar owners prepare properly. The book helps you find your way through the maze of licensing and permits, developing a business plan, and preparing for your grand opening, plus offers clear, no-nonsense guidance on dealing with tough customers. Every step of the way, Running a Bar For Dummies, 2nd Edition is a reference you can count on.

Understand the bar business and important legal issues Stock the necessities, including equipment and inventory Promote your business using marketing and social media Manage expenses and control cash flow

When run correctly, a bar can be an extremely profitable business, but the key to success is knowing exactly what you're getting into. By recognizing common problems and teach you how to adapt quickly to changing conditions, Running a Bar For Dummies, 2nd Edition provides the information you need to develop those skills, and get your bar started.

Wedding Planning and Management: Consultancy for Diverse Clients, 2nd Edition provides students, consultants, vendors, scholars and engaged couples with a comprehensive introduction to the business of weddings. Looking through an event management lens, this is the only book to thoroughly explore the fundamentals of weddings, including historical and cultural foundations, practice, and the business of wedding planning in one volume. An emphasis on diversity, traditions from cultures around the globe are integrated throughout with over 80 international case studies that inspire and set standards for best practice.

Since the first edition, there have been many changes in the business of weddings and this second edition has been updated in the following ways:

Updated content to reflect recent issues and trends in areas such as family dynamics, media influences, impacts of technology, legislation and the global economy. Every chapter is updated with the most recent research, statistics, vendor information and consultant guidelines. New international case studies explore current research, cultural traditions, vendor relations and consulting best practice. New companion website for instructors that includes PowerPoint slides, case study solutions, additional discussion ideas and assignments.

The book is illustrated in full color and contains over 150 images by top wedding photojournalist Rodney Bailey end-of-chapter checklists, practical scenarios and review questions to test readers' knowledge as they progress. Maggie Daniels and Carrie Loveless bring a combination of over 40 years of industry practice and teaching experience, and have written a book that is the ideal guide to successful wedding planning and management.

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management.

This book reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career.

In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance.

This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book.

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Restaurants are one of the most frequently started businesses, yet they have one of the highest failure rates. A study from the Ohio State University reports the restaurant failure rate is between 57 percent and 61 percent after only three years. Do not be a statistic on the wrong side; plan for success.

There are many books and courses on restaurant operation; this is the only book that will provide you with insider secrets. We asked the successful restaurant owners and operators who make their living on the restaurant floor and they talked. This book will give you real-life examples of how successful restaurant operators avoid the pitfalls and thrive. The information is so useful that you can read a page and put the idea into action today! Learn the most efficient ways to bring customers in and have them return, how to up-sell, cost control ideas, oversights to avoid, and how to steer clear of disappointment.

We have interviewed, e-mailed, and communicated with some of today's most successful restaurateurs. This book not only chronicles their achievements, but is a compilation of their secrets and proven successful ideas. If you are interested in learning hundreds of hints, tricks, and secrets on how to make money (or more money) with your restaurant, then this book is for you. Instruction is great, but advice from experts is even better, and the experts chronicled in this book are earning millions. This new book will provide you with a jam-packed assortment of innovative ideas that you can put to use today. This book gives you the proven strategies, innovative ideas, and actual case studies to help you sell more with less time and effort.

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Sustainable Tourism comprehensively examines the theoretical and applied dimensions of contemporary sustainable tourism from a global perspective. Using international case studies and examples, it provides cutting edge coverage of the latest developments in the area, both theoretically and practically. It takes the reader through all aspects of sustainable tourism from the emergence of the paradigm to sustainability issues in all types of tourism and all components of the industry.

Divided into 11 chapters it covers* ?Alternative tourism? (AT), or small-scale tourism and its associated pros and cons
* Sustainable tourism within the conventional ?mass? tourism sector: the ?green consumer?, transportation, accommodation, attractions and tour operator considering issues and developments in quality control
* Destination sustainability: issues of community empowerment and ideal sustainability models
* Conclusions for the future of sustainable tourism

The wide variety of international case studies used include: backpacking in Australia and Spain, Volunteer tourism in the US, Six Continents and Marriott hotels, Disney World, the Grand Prix, the Grand Canyon, mountain gorilla parks in Uganda and many more.

Specifically written for courses in the specific topic area of sustainable tourism, this textbook considers the needs of both students and lecturers as follows:

* Ideal for a semester course (or a 42-hour course)
* Global perspective throughout the chapters and in the breadth of illustrative boxed case studies;
* Chapters exceptionally well-integrated through frequent cross-references
* End-of-chapter questions that prompt deeper integrative thinking on the part of the reader.
* Online resources for the lecturer, including PowerPoint presentations and multiple choice exercises
Some people act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable.

The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual's success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format.

The Restaurant Dream? is based on a true account of one team's efforts to develop a restaurant concept from the ground up. All aspects of the development process, from the initial idea - through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon--they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success.

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line.

Sustainability in the Hospitality Industry, second edition, is the only book available to introduce the students to economic, environmental and social sustainable issues specifically facing the industry as well as exploring ideas, solutions, and strategies of how to manage operations in a sustainable way. Since the first edition of this book there have been many important developments in this field and this second edition has been updated in the following ways:

updated content to reflect recent issues and trends including hotel energy solutions and green hotel design

two new chapters on 'Sustainable Food' and 'Social Entrepreneurship and Social Value'

updated international case studies throughout to explore key issues and show real life operational responses to sustainability within the hospitality industry. New case studies on growth hotel development markets, Asia and the Middle East

new practical exercises throughout to apply your knowledge to real-life sustainability scenarios.

This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers.

Events Management is the must-have introductory text providing a complete A-Z of the principles and practices of planning, managing and staging events. The book:

introduces the concepts of event planning and management presents the study of events management within an academic environment discusses the key components for staging an event, covering the whole process from creation to evaluation examines the events industry within its broader business context, covering impacts and event tourism provides an effective guide for producers of events contains learning objectives and review questions to consolidate learning

Each chapter features a real-life case study to illustrate key concepts and place theory in a practical context, as well as preparing students to tackle any challenges they may face in managing events. Examples include the Beijing Olympic Games, Google Zeitgeist Conference, International Confex, Edinburgh International Festival, Ideal Home Show and Glastonbury Festival.

Carefully constructed to maximise learning, the text provides the reader with:

a systematic guide to organizing successful events, examining areas such as staging, logistics, marketing, human resource management, control and budgeting, risk management, impacts, evaluation and reporting fully revised and updated content including new chapters on sustainable development and events, perspectives on events, and expanded content on marketing, legal issues, risk and health and safety management a companion website: www.elsevierdirect.com/9781856178181 with additional materials and links to websites and other resources for both students and lecturers

Praised by the Chicago Tribune as "thoroughly and compellingly detailed history," Volumes I and II of Maury Klein's monumental history of the Union Pacific Railroad covered the years from 1863-1969. Now the third and final volume brings the story of the Union Pacific--the oldest, largest, and most successful railroad of modern times--fully up to date. The book follows the trajectory of an icon of the industrial age trying to negotiate its way in a post-railway world, plagued by setbacks such as labor disputes, aging infrastructure, government de-regulation, ill-fated mergers, and more. By 1969 the same company that a century earlier had triumphantly driven the golden spike into Promontory Summit--to immortalize the nation's first transcontinental railway--seemed a dinosaur destined for financial ruin. But as Klein shows, the Union Pacific not only survived but is once more thriving, which proves that railways remain critical to commerce and industry in America, even as passenger train travel has all but disappeared. Drawing on interviews with Union Pacific personnel past and present, Klein takes readers inside the great railroad--into its boardrooms and along its tracks--to show how the company adapted to the rapidly changing world of modern transportation. The book also offers fascinating portraits of the men who have run the railroad. The challenges they faced, and the strategies they developed to meet them, give readers a rare glimpse into the inner workings of one of America's great companies. A capstone on a remarkable achievement, Union Pacific: The Reconfiguration will appeal to historians, business scholars, and transportation buffs alike.
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering.

Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP.

The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You'll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers.

One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation.

A successful restaurant's bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding. This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

In the course of the nineteenth century, Jamaica transformed itself from a pestilence-ridden “white man's graveyard” to a sun-drenched tourist paradise.  Deftly combining economics with political and cultural history, Frank Fonda Taylor examines this puzzling about-face and explores the growth of the tourist industry into the 1990s.  He argues that the transformations in image and reality were not accidental or due simply to nature's bounty.  They were the result of a conscious decision to develop this aspect of Jamaica's economy.

Jamaican tourism emerged formally at an international exhibition held on the island in 1891.  The international tourist industry, based on the need to take a break from stressful labor and recuperate in healthful and luxurious surroundings, was a newly awakened economic giant.  A group of Jamaican entrepreneurs saw its potential and began to cultivate a tourism psychology which has led, more than one hundred years later, to an economy dependent upon the tourist industry.

The steamships that carried North American tourists to Jamaican resorts also carried U.S. prejudices against people of color. “To Hell with Paradise” illustrates the problems of founding a tourist industry for a European or U.S. clientele in a society where the mass of the population is poor, black, and with a historical experience of slavery and colonialism.  By the 1990s, tourism had become the lifeblood of the Jamaican economy, but at an enormous cost: enclaves of privilege and ostentation that exclude the bulk of the local population, drug trafficking and prostitution, soaring prices, and environmental degradation.  No wonder some Jamaicans regard tourism as a new kind of sugar.

Taylor explores timely issues that have not been previously addressed.  Along the way, he offers a series of valuable micro histories of the Jamaican planter class, the origins of agricultural dependency (on bananas), the growth of shipping and communications links, the process of race relations, and the linking of infrastructural development to tourism.  The text is illustrated with period photographs of steamships and Jamaican tourist hotels.

Madeira wine is currently experiencing a renaissance. It is a wine that behaves like almost no other. Heat and air, the sworn enemies of most wines and winemakers, conspire to turn madeira into one of the most enthralling of the world’s wines as well as the most resilient. Madeira wines from the nineteenth and even the eighteenth centuries still retain an ethereal, youthful gloss. Once the cork is removed, the wine comes to no harm, even if the bottle is left open and on ullage for months on end. If ever there was a wine to take to a desert island, this is it. Although Madeira was only discovered in the fifteenth century, the island and the wine trade have a long and involved history. After a short historical introduction Madeira: The islands and their wines rounds on the present: the physical character of the archipelago, the state of the vines and vineyards and the way in which the wines are made. A guide to the current producers follows along with a detailed appraisal of their range of wines. There is also a chapter for collectors of older wines, many from shippers that no longer exist but whose names live on in bottles of wine that are still found in cellars all over the world. Wines dating as far back as the eighteenth century are featured in the book, along with quality appraisals. Madeira is without doubt one of the most difficult wines to describe but it is certainly the most uplifting. There is a short section on the language of tasting madeira as well as information on buying, keeping and serving the wines. The book concludes with a travel guide for anyone visiting the islands. This unique book on the islands and their wines explains what it is that makes madeira so special. Madeira: The islands and their wines was shortlisted for the André Simon Food and Drink Awards 2015.
The explosive growth of the pizza and sub shops across the country has been phenomenal. Take a look at these stats: Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Pizza is a $32+ billion per year industry. Pizza restaurant growth continues to outpace overall restaurant growth. Pizzerias represent 17 percent of all restaurants. Pizza accounts for more that 10 percent of all food service sales. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the restaurant.

This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without.

While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The companion CD-ROM has the actual pizza restaurant business plan that you can use in MS Word), basic cost-control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, new IRS tip-reporting requirements, managing and training employees, generate high-profile public relations and publicity, learn low-cost internal marketing ideas, low and no-cost ways to satisfy customers and build sales, and learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.

The manual delivers literally hundreds of innovative ways demonstrated to streamline your business. Learn new ways to make your operation run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. The Companion CD Rom contains all the forms in the book as well as a sample business plan you can adapt for your business. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at sales@atlantic-pub.com

Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

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