Warwickshire (Pevsner Architectural Guides: Buildings of England)
Highlights of this fully revised and updated guide are the magnificent medieval fortresses of Warwick and Kenilworth Castles, but this county is also home to some of the most significant developments of England's postwar modern architecture, notably the rebuilt city center of Coventry destroyed in the Blitz. Leamington Spa has fine terraces of the Regency period but most famous of all is the market town of Stratford-upon-Avon where William Shakespeare was born and educated and the houses associated with his family are preserved. Also featured are the area's greatest country houses, from Tudor Compton Wynyates and the moated Baddesley Clinton to Baroque Stoneleigh, Palladian Ragley, and Arbury Hall, one of the finest mansions of the Gothic Revival.
About the Author
Chris Pickford is an archivist and historian born in Warwickshire.
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Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, Fourth Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the text focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student’s appreciation for the field. Throughout, author John R. Walker invites students to share this industry’s unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.
The Wiley Blackwell Companion to Tourism presents a collection of readings that represent an essential and authoritative reference on the state-of-the-art of the interdisciplinary field of tourism studies.
- Presents a comprehensive and critical overview of tourism studies across the social sciences
- Introduces emerging topics and reassesses key themes in tourism studies in the light of recent developments
- Includes 50 newly commissioned essays by leading experts in the social sciences from around the world
- Contains cutting-edge perspectives on topics that include tourism’s role in globalization, sustainable tourism, and the state’s role in tourism development
- Sets an agenda for future tourism research and includes a wealth of bibliographic references
About the Author
Alan A. Lew is Professor in the Department of Geography, Planning and Recreation at Northern Arizona University, USA. He is Editor-in-Chief of Tourism Geographies , and co-author of Understanding and Managing Tourism Impacts: An Integrated Approach (2009), World Regional Geography (2010), and Tourism Geography (2014). C. Michael Hall is Professor in the Department of Management, Marketing & Entrepreneurship the University of Canterbury, New Zealand; Docent, Department of Geography, University of Oulu, Finland; and Visiting Professor at Linneaus University School of Business and Economics, Kalmar, Sweden. He is Co-Editor of Current Issues in Tourism and an Associate Editor of Tourism Geographies . Allan M. Williams is Professor of Tourism and Mobility Studies at the University of Surrey, UK. He is Co-Editor of Tourism Geographies , and co-author of several books, including Critical Issues in Tourism (2002), Tourism and Tourism Spaces (2004), and Tourism Innovation (2008).
This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the Chefs’ Choice professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, “Dining Room and Banquette Management 5E” now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor’s Manual and Lesson Plans.
The 3 rd Edition of Resorts: Management and Operation is a summary of almost 30 years of thought, analysis, and research into the field of resort management written from a business viewpoint yet takes into account the unique structure of resorts. The text is divided into three sections. Each section has a philosophical basis for the inclusion of the subsequent principles and practices. The first section covers major types of resorts: those that are mountain-based, beach-based and golf/tennis based. Two chapters are devoted to each of the various resort types. The first chapters of each resort type focuses on development issues with the impact on operations noted throughout. The second chapter in each resort type deals with guest profiles and management issues. The second section highlights what makes managing a resort different from managing a ‘regular’ hotel. The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties.