This book provides a compelling and comprehensive guide to research methods for undergraduate and postgraduate students in arts and event management, as well as for managers in the arts/culture/events industries. This book provides students and practising managers with the following: Essential skills in designing their own qualitative and quantitative research studies that can be implemented in a real working environment ; Guidance in designing, managing, and monitoring research work which students and practising managers may commission from consultants ; The necessary theoretical and practical basis to identify and implement appropriate methodologies to conduct research for academic dissertations and theses in the fields of arts, cultural and event management.

This title explores the central role of events management in the cultural, tourism and arts industries. It includes international case studies of arts and leisure events, together with case studies from Europe, New Zealand, Australia and the USA.

Festival and Events Management: an international perspective is a unique text looking at the central role of events management in the cultural, tourism and arts industries. With international contributions from industry and academia, the text looks at the following: * Events & cultural environments * Managing the arts & leisure experience * Marketing, policies and strategies of art and leisure management Chapters include exercises, and additional teaching materials and solutions to questions are provided as part of an accompanying online resource.

"A guide for strategic planning in the arts, based on the current ecology of arts organizations and the culture surrounding them"--

"Performance uses the alphabet as an organizational device to present a series of short pieces that approach performance from multiple perspectives and various compositional strategies. Pelias's essays, poetry, dialogue, personal narratives, quick speculations, and other literary genres explore the key themes in this field, encapsulating the essence of performance studies for the novice and providing food for thought for the expert. Its brief, evocative, and reflexive pieces introduce performative writing as a method of research for those in performance and many other fields"--

"This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts"--

Covers subjects as diverse as finding the right location & the importance of getting the design right; choosing the best chef & deciding what food to serve; managing staff & dealing with difficult customers, in order to create a successful restaurant. Includes content on Australian Neil Perry, designer of some of the world's best-known restaurants.

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters.