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Routledge Handbook of Hospitality Management [Kõva köide]

Edited by (University of Brighton, UK)
  • Formaat: Hardback, 362 pages, kõrgus x laius: 246x174 mm, kaal: 788 g, 39 Tables, black and white; 27 Line drawings, black and white; 27 Illustrations, black and white
  • Ilmumisaeg: 21-Mar-2014
  • Kirjastus: Routledge
  • ISBN-10: 0415671779
  • ISBN-13: 9780415671774
Teised raamatud teemal:
  • Formaat: Hardback, 362 pages, kõrgus x laius: 246x174 mm, kaal: 788 g, 39 Tables, black and white; 27 Line drawings, black and white; 27 Illustrations, black and white
  • Ilmumisaeg: 21-Mar-2014
  • Kirjastus: Routledge
  • ISBN-10: 0415671779
  • ISBN-13: 9780415671774
Teised raamatud teemal:
"Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry's past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology. This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management"--

Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities.

Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology.

This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management.

Arvustused

"This Handbook offers an invaluable strategic perspective on the hospitality industry and is a welcome antidote to a field dominated by many operationally-based texts. The concise chapters, all written by authors with a research pedigree, offer insights into contemporary topics with the added bonus of illustrative case studies and extensive reference lists. The handbook will be a must have for both undergraduate and postgraduate users, particularly aspiring future corporate managers." - Professor Angela Roper, International Hotel and Resort Management, University of West London

List of figures x
List of tables xi
List of contributors xiii
1 Editorial introduction: an alternative approach to appreciating hospitality management
1(8)
Ioannis S. Pantelidis
Part 1 Consumer behaviour and relationship management 9(46)
2 Consumption experiences and hospitality and tourism marketing
11(10)
Andrew Walls
3 Strategic fit and scope of customer relationship management in hospitality organizations
21(9)
Olaf W. Herman
4 Consumer perceptions, satisfaction and notions of quality
30(10)
Irina Labeja
5 Consumer behaviour models in hospitality and tourism
40(15)
Ioannis S. Pantelidis
Part 2 Human resource management 55(64)
6 Personality and hospitable behavior
57(10)
Daphne Maria Dekker
7 Engagement: a new concept in the hospitality industry? The role of management in increasing engagement amongst hospitality workers
67(9)
Robert J. Blomme
Bas Kodden
8 Competitive advantage through people
76(9)
Monica Or
9 Labour turnover in hospitality
85(13)
Steven Goss-Turner
10 Managing cats and dogs within hospitality organisations
98(12)
Omar Ismail
11 Flexible labour: the modern labour market in hospitality
110(9)
Michael J. Boella
Part 3 Financial issues 119(62)
12 Strategic growth in emerging hotel markets: Jumeirah Hotels & Resorts in Dubai
121(13)
Karl A. Russell
Noelle O'Connor
13 Future of perceived price fairness research in hospitality
134(21)
Jean-Pierre van der Rest
Xuan Lorna Wang
Cindy Heo
14 Hotel valuation
155(13)
Sherif Roubi
15 Corporate finance in the hotel industry: strategies for growth — the Marriott case
168(13)
Valentina Della Corte
Part 4 Uncertainty, risk and conflict 181(64)
16 The Greek hospitality industry's response to the financial crisis: a case study of two Athenian hotels
183(9)
Georgios C. Papageorgiou
17 Building business resilience in hotel global operating systems
192(12)
Alexandros Paraskevas
Catia Guimaraes
18 Organize with chaos in hospitality
204(10)
Joseph Roevens
19 Towards an anti-corruption compliance framework for international hotel groups
214(13)
Alexandros Paraskevas
Yang Chu
20 'Stars War': conflicts between chefs and restaurant guides
227(10)
Ken Woodward
Marc B. Stierand
21 Strategic collaboration with distribution partners: changes, conflicts, challenges
237(8)
Angela Wichmann
Part 5 Sustainable hospitality 245(30)
22 Hospitality and sustainability: history, dimensions, developments
247(14)
Willy Legrand
Philip Sloan
23 Membership of the New Forest Green Leaf Tourism Scheme: an exploration of the commercial and environmental motivations among tourism hospitality and micro-SMEs
261(14)
Clare Weeden
Nigel Jarvis
Spencer White
Part 6 E-hospitality and technology 275(55)
24 Hospitality from Web 1.0 to Web 3.0
277(10)
Konstantinos Kondopoulos
25 E-hospitality and technology
287(15)
Marianna Sigala
26 Beyond the virtual: hospitality and 'breathing' social networks
302(15)
Stine Linde
Ioannis S. Pantelidis
27 Information seeking and e-resources in hospitality
317(13)
Emma Butler
Janine Kehoe Mills
Index 330
Ioannis Pantelidis is a Senior Lecturer in Hospitality and Culinary Arts at the University of Brighton.  He is the Euro BA Course Leader and a Cluster Leader for the Postgraduate provision at the School of Sport and Service Management.  He is co-author of the established text Food and Beverage Management and Hospitality Editor for the Journal Tourism and Hospitality Research. His research interests focus in food and beverage management and consumer behaviour in hospitality. He has lead successful consultancy projects for hotels, restaurants, marketing companies, private clubs, tourism destinations and technology companies. He currently serves both in the executive council of the Institute of Hospitality and the executive of the Council for Hospitality Management Education.