Showing 1–12 of 55 results

Work

$35.00

This book provides a critical overview of the myriad literatures on “work,” viewed not only as a product of the marketplace but also as a social and political construct. Drawing on theoretical and empirical contributions from sociology, history, economics, and organizational studies, the book brings together perspectives that too often remain balkanized, using each to explore the nature of work today. Outlining the fundamental principles that unite social science thinking about work, Vallas offers an original discussion of the major theoretical perspectives that inform workplace analysis, including Marxist, interactionist, feminist, and institutionalist schools of thought. Chapters are devoted to the labor process, to workplace flexibility, to gender and racial inequalities at work, and to the link between globalization and the structure of work and authority today. Major topics include the relation between work and identity; the relation between workplace culture and managerial control; and the performance of emotional labor within service occupations. This concise book will be invaluable to students at all levels as it explores a range of insights to make sense of pressing issues that drive the social scientific study of work today.

Tourism Operations and Management

$35.10

Tourism: Operations and Management is a comprehensive textbook, designed especially for undergraduate degree/diploma students of hotel management and tourism studies. The book explores core concepts of tourism and explains them through numerous examples, illustrations, tables, and photographs. Beginning with an introduction to the travel and tourism industry, the book goes on to discuss various types of tourism; tourism infrastructure like accommodation, food and beverage, telecommunications; tourist transport (air, road, rail, and water); Indian and international tourism organizations. The book explains how to set up travel agencies and tour operations and their role in the tourism industry. Key topics like tourism product; tourism marketing; customer service skills; economic, environmental, socio-cultural and political impacts of tourism; and planning, managing and developing a tourist attraction are discussed at length. The emerging trends in tourism like GDS, e-ticketing, web marketing are explored. Chapters on travel formalities and regulations; airline geography; and itinerary planning enhance the readers understanding of the practical operational aspects and make the book useful for practitioners as well. Students of hotel management, hospitality, and tourism studies will find this book useful for its coverage of the key concepts of tourism operations and management explained through industry-related examples, formats, and photographs. With its practice-oriented approach, the book would also be useful to practitioners like travel agents and tour operators.

Human Resources Management in the Hospitality Industry

$63.00

Today’s hospitality professional must be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees’ attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities.

Out of stock

Marketing for Hospitality and Tourism Global Edition,7th Edition

$67.50

Marketing for Hospitality and Tourism, 7/e is the definitive source for hospitality marketing.
Taking an integrative approach, this highly visual, four-color book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing mechanism. These best-selling authors are known as leading marketing educators and their book, a global phenomenon, is the leading resource on hospitality and tourism marketing. The Seventh Edition of this popular book includes new and updated coverage of social media, destination tourism and other current industry trends, authentic industry cases, and hands-on application activities.

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Foodservice Organizations: A Managerial and Systems Approach 9th Edition

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.

About the Author

Mary B. Gregoire, Ph.D., R.D., is Executive Director for the Accreditation Council for Education in Nutrition and Dietetics, former Director of Food and Nutrition Services at Rush University Medical Center in Chicago, and Professor and Chair of the Department of Clinical Nutrition at Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career includes positions as professor and chair of apparel, educational studies, and hospitality management at Iowa State University, associate foodservice director and internship director at Rush University Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at Jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor’s and master’s degrees from North Dakota State University and her Ph.D. from Kansas State University.

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Exploring the Hospitality Industry 3rd Global Edition

For Introduction to Hospitality courses Empower tomorrow’s hospitality leaders with a visually appealing, easy, and engaging introduction to the exciting opportunities in the many varied segments of the industry Exploring the Hospitality Industry helps students advance in their careers by giving them a broad foundation of hospitality industry knowledge presented in a lively, visually appealing manner using engaging features to facilitate the learning process. Less theoretical and more industry-relevant than most texts in the field, it emphasizes the people, companies, and positions that make up the hospitality industry today. Moving beyond just restaurants and hotels to cover all facets and segments of the industry, it includes new growth areas such as event management, meeting planning, cruising, theme parks, and gaming entertainment. The focus on sustainability features case studies on practitioners and corporations that engage and involve reads as they explore the trends in this ever-growing field. Also available with MyHospitalityLab(R) MyHospitalityLab not included. Students, if MyHospitalityLab is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN and course ID. MyHospitalityLab should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information. This title is also available with MyHospitalityLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders.

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My Health Technology for Seniors: Take Charge of Your Health Through Technology

My Health Technology for Seniors is the first easy guide to today’s revolutionary health technologies. Learn to use your computer, smartphone, and other devices to manage your health and get help when you need it. Whether it’s sleep, exercise, diet, heart health, diabetes, or asthma, this book shows you how to stay healthier, happier, and in charge of your life. With step-by-step instructions, full-color screen shots, and an easy-to-read design, this shows you how to: * Succeed at eating right and staying fit with help from new technologies that are fun and easy * Sleep better and manage stress more effectively * Manage chronic conditions and save money on medications and costly medical procedures * Transform your smartphone into a powerful glucose monitor, blood pressure monitor, and medication usage tracker for asthma and COPD management * Track, protect, and improve your heart health * Use in-home technology to stay safer and prepare for emergencies * Get valuable advice and support from online communities * Choose online health resources you can trust * And much more.

About the Author

Lonzell Watson, recently honored by the University of Kentucky’s 2014-15 College of Communication and Information Outstanding Alumnus Award, has been fascinated with technology ever since he disassembled his first Commodore 64 computer in grade school and then attempted to put it back together. He went on to work a 100-mile paper route for an entire year, just to buy his first Apple computer, and he has been writing about technology ever since. Lonzell helped pay his way through college making house calls to individuals who were 50 years of age and older, helping them learn how to use common software programs, how to use their hardware, how to buy new computers, and even helping them set up home networks. Lonzell went on to work as an IT consultant for clients including the J. Peterman Company, Time Warner Communications, and Verizon Wireless. Lonzell is the award-winning author of Teach Yourself Visually iPad, for which he won the 2010 International Award of Excellence from the Society for Technical Communication. This work also earned Lonzell the Distinguished Technical Communication award and Best of Show 2010 from the STC. Lonzell was also presented the Award of Excellence for Teach Yourself Visually iPhoto ’09 in 2009. He is the author of other popular titles, including My Samsung Galaxy Tab, My Amazon Fire Phone, Teach Yourself Visually iPad 2, My HTC EVO 3D, the Canon VIXIA HD Digital Field Guide, Final Cut Pro 6 for Digital Video Editor’s Only, and Teach Yourself Visually Digital Video. Currently, Lonzell is the owner of Creative Intelligence LLC, an instructional design and technical writing company, whose courseware is being used to train the CIA, FBI, NASA, and all branches of the U.S. Armed Forces. With a master’s degree in Instructional Design and Development, Lonzell has taught Digital Asset Creation to graduate students at Bellevue University, has been a frequent contributor to StudioMonthly.com, and an author for one of the leading online learning companies, Lynda.com. Lonzell’s writing has been syndicated, with hundreds of published tutorials and tips that help demystify consumer electronics and software. Find out more at the author’s website: www.creativeintel.com

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Welcome to Culinary School: A Culinary Student Survival Guide 2nd Edition

Welcome to Culinary School: A Culinary Student Survival Guide is a must-read for every student in a professional culinary school or college-level culinary program. Welcome to Culinary School: A Culinary Student Survival Guide, 2/e delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone and all new interviews help readers relate to the material and get the most up-to-date industry insight. Enhanced Suggested Tasks encourage readers to develop study skills, credentials, and strategies that will yield the ultimate goal-success in the culinary field. New content in the Second Edition includes: culinary environmental stewardship, using the internet for research, self-promotion through social media, portfolio creation and usage, updated culinary certification requirements, the impact of changing technology, and additional career paths. New PowerPoints help instructors lead their classes more easily. A must-read for every student in culinary school or a college-level culinary program, Welcome to Culinary School helps students succeed in and out of the classroom.

About the Author

Daniel Traster, CCC, CCE, CCP, worked as the Dean of Culinary Arts and Hospitality Management at Stratford University and as the Academic Director of Culinary Arts at the Art Institute of Washington. Prior to his 8 years in culinary education, Traster worked for over a decade in various culinary operations, including the Four Seasons Hotel in Philadelphia, and Occasions Caterers, Provence Restaurant, and as a personal chef – all in Washington, DC. Daniel Traster has earned a B.A in English and Theater from Yale University, an A.O.S. in Culinary Arts from the Culinary Institute of America, and a M.S. in Adult Learning and Human Resource Development from Virginia Tech. He continues to consult while working as the culinary director for the Metropolitan Cooking and Entertaining Show. In addition to Welcome to Culinary School: A Culinary Student Survival Guide, Daniel Traster has authored Foundations of Cost Control and Foundations of Menu Planning.

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The Business of Tourism 10th Edition

The tourism industry is in a constant state of flux, where trends and attitudes are frequently susceptible to outside influences, including factors such as technological and economic change. The Business of Tourism by Chris Holloway and Claire Humphreys is the ideal textbook to help readers not only understand these new changes but look at them with a critical eye and predict future trends. This book is an essential text for students of tourism management or travel and tourism. The historical context is combined with background theory and research, plus up-to-date international case studies. It examines in detail the tourism product, its impacts and the nature of the tourist, to provide the reader with a comprehensive understanding of the management of this important global industry. The result is a practical and relevant text for any student wishing to work in one of the many diverse sectors of the tourism industry.

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Design and Equipment for Restaurants and Foodservice: A Management View 4th Edition

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility with more attention to the equipment rather than emphasizing either front of the house or back of the house.

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National Geographic Learning’s Visual Geography of Travel and Tourism 5th Edition

Produced in partnership with the National Geographic Society, this remarkable book helps you master the basic tenets of world geography while exploring established and emerging tourist destinations worldwide. The book begins with an overview of geographic concepts and an introduction to the global tourism industry, including the perspective of both hosts and guests. World destinations are covered in twelve sections divided into short, easy-to-digest chapters, each presenting regional geographic information and physical, cultural, and touristic details specific to individual countries and locations. Each destination features a flag, National Geographic map, descriptive introduction from the National Geographic Atlas of the World, key facts and data, travel and cultural tips, and information on significant tourist destinations and attractions. Each section contains National Geographic articles in the features “Insider Info,” “Through the Visitor’s Eyes,” “City Highlights,” and “Preserving the Future.” In addition to extensive updates to reflect the latest trends and developments in world tourism, the Fifth Edition now features a vibrant, full-color design. Ideal for avid travelers and aspiring hospitality, travel, and tourism professionals, NATIONAL GEOGRAPHIC LEARNING’s VISUAL GEOGRAPHY OF TRAVEL AND TOURISM, Fifth Edition, is an engaging and informative guide to the world’s varied and appealing destinations.

About the Author

Jan van Harssel, Ed.D., is professor of hospitality management in the College of Hospitality and Tourism Management at Niagara University. The author of numerous textbooks and articles, Dr. van Harssel writes frequently about issues impacting the national and international hospitality and tourism industry. His research and teaching interests center on community tourism planning and destination design approaches, guest services management, event and attractions management, behavioral economics, and heritage tourism. He serves as a consultant to numerous local and regional tourism agencies and is a frequent presenter at seminars and workshops. A native of The Netherlands, Dr. van Harssel received a master’s degree in tourism and travel administration from the Graduate School of Management and Urban Professions in New York City and a doctoral degree from the University of Vermont. Lloyd Hudman was a professor at Brigham Young University where he taught for over twenty five years. He traveled extensively and led university study-abroad programs to London, Madrid, Europe, and the Middle East. Richard Jackson is a professor of geography at Brigham Young University. He taught courses to students in the tourism major for over thirty years. He received his Ph.D. from Clark University. He has led student study-abroad experiences in Europe and Russia.

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