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
1. Editorial Introduction; An Alternative Approach To Understand
Hospitality Management Part 1: Consumer Behaviour And Relationship Management
2. Consumption Experiences And Hospitality & Tourism Marketing
3. Strategic
Fit And Scope Of Customer Relationship Management in Hospitality
Organizations
4. Consumer Perceptions, Satisfaction and Notions of Quality
5.
Consumer Behaviour Models In Hospitality And Tourism Part 2: Human Resource
Management
6. Personality And Hospitable Behaviour
7. Engagement: A New
Concept In The Hospitality Industry? The Role Of Management In Increasing
Engagement Amongst Hospitality Workers
8. Competitive Advantage Through
People
9. Labour Turnover In Hospitality
10. Managing & Leading Cats & Dogs
Within Hospitality Organisations; The Changing Times For The Hospitality
Industry
11. Flexible Labour; The Modern Labour Market In Hospitality Part 3:
Financial Issues
12. Strategic Growth Within Emerging Hotel Markets: The Case
Of Jumeirah Hotel And Resorts In Dubai
13. Future Of Perceived Price Fairness
Research In Hospitality
14. Hotel Valuation
15. Corporate Finance In Hotel
Industry: Strategies For Growth. The Marriott Case Part 4: Uncertainty, Risk
And Conflict
16. Greek Hospitality Industry Responses To The Financial
Crisis: A Case Study Of Two Athenian Hotels
17. Building Business Resilience
In Hotel Global Operating Systems
18. Organize With Chaos In Hospitality
19.
Towards An Anti-Corruption Compliance Framework For International Hotel
Groups
20. Stars War: Conflicts Between Chefs And Restaurant Guides
21.
Strategic Collaboration With Distribution Partners: Changes, Conflicts,
Challenges Part 5: Sustainable Hospitality
22. Hospitality And
Sustainability: History, Dimensions And Developments
23. Membership Of The
New Forest Green Leaf Tourism Scheme: An Exploration Of The Commercial And
Environmental Motivations Among Tourism And Hospitality Micro-Smes Part 6:
E-Hospitality And Technology
24. Hospitality From Web 1.0 To 3.0
25.
E-Hospitality And Technology
26. Beyond The Virtual; Hospitality And
Breathing Social Networks
27. Information Seeking And E-Resources In
Hospitality
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.
