by
Robinson, Peter, 1979-, author.
Call Number
338.4791 ROB
Publication Date
2020
Summary
Authored by established experts, fully revised Tourism, 2nd edition covers aspects of tourism from a modern perspective, providing students with a range of theoretical and research-based explanations, supported by examples, case studies and unique insights from industry representatives.
Format:
Electronic Resources
Relevance:
144702.7656
by
Pernecky, Tomas
Call Number
394.2068 EVE
Publication Date
2013
Summary
The growth of the events industry brings with it concerns of sustainable management, the sharing of available resources, and ensuring that people and places are not over-exploited. While the environmental and economic dimensions of sustainability have attracted a reasonable attention in the study of events, the social and cultural aspects of sustainability have been largely neglected. This book brings together emerging critical perspectives, innovative conceptual frameworks and contemporary case studies. Events cannot be isolated from the actions of humans and this is reflected in the emphasis
Format:
Electronic Resources
Relevance:
94006.1016
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by
Lück, Michael.
Call Number
330
Publication Date
2021
Summary
This book showcases a kaleidoscope of tourism and hospitality topics, ranging from tourism education, to sustainable tourism, wildlife tourism, Brexit and tourism, and to travel intermediation, tourist motivation and experiences. This volume stimulates discussion on tourist experiences and management, from the viewpoint of various stakeholders.
Format:
Electronic Resources
Relevance:
21583.4355
by
Lück, Michael.
Call Number
910.68
Publication Date
2016
Summary
The overall objective of this volume has been to increase the understanding of challenges in how tourism is understood and worked within different countries around the world, with a focus on the management of tourism destinations and tourist experiences.
Format:
Electronic Resources
Relevance:
21577.2617
by
Robinson, Peter, 1979-, author.
Call Number
338.4791 ROB
Publication Date
2013
Format:
Books
Relevance:
1013.5812
6.
by
Bushell, Robyn.
Call Number
338.473621 WEL
Publication Date
2009
Format:
Books
Relevance:
0.1361
by
Agovino, Michael J.
Call Number
796.3340973 23
Publication Date
2014
Summary
"Although soccer had long been the world's game when Michael J. Agovino first encountered it in 1982, here it was just a poor cousin to American football, to be found on obscure UHF channels and in foreign magazines. But as Agovino himself passionately pursued soccer, Americans got wise and turned it into one of the most popular sports in the country. Agovino's love affair with soccer is a portrait of the game's culture and an intimate history of the sport's coming of age in the United States. Agovino's quest takes him from the unkempt field in the Bronx where he taught himself to play to some of the sport's most storied venues and historic matches. With Agovino we travel from school fields to Giants Stadium, then from England to Germany, Italy, and Spain, along the way taking in the final days of the North American Soccer League, the 1994 World Cup, and the birth of Major League Soccer. Offering the perspective of fan, player, and journalist, Agovino chronicles his obsession with the sport and its phenomenal evolution. Michael J. Agovino is the author of The Bookmaker: A Memoir of Money, Luck, and Family from the Utopian Outskirts of New York City"--
Format:
Electronic Resources
Relevance:
0.1132
by
Tunick, Michael.
Call Number
637.3 23
Publication Date
2014
Summary
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came up with one of its most varied and versatile of foods. Dr. Tunick spends his everyday deep within the halls of the science of cheese, as a researcher who creates new dairy products, primarily, cheeses. He takes us from the very beginning, some 8000 years ago in the Fertile Crescent, and shows us the accidental discovery of cheese when milk separated into curds and whey. This stroke of luck would.
Format:
Electronic Resources
Relevance:
0.1132
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