This book represents a comprehensive, authoritative and up-to-date analysis of key sectors in the hospitality and tourism industries in China and India, and will address the market's growing need for information on Tourism in China and India. The text will be written in an accessible style drawing on the authors' wealth of theoretical, educational and industry experience. The text will contain inputs from academic colleagues and commercial contacts from the identified region.Case studies will give real life experiences of hospitality and tourism companies and or

This ebook explores the challenges faced by the Indian hospitality industry. WHATT?s industry-led methodology is applied and the team of contributors used an industry round table approach to solicit views from hospitality practitioners, academics and government representatives. The challenges have been considered from a strategic perspective as well as from marketing, human resources, technology, finance and destination management perspectives.

This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.

The colour, richness and diversity of Indian cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan and Village Indian head chef, Vissnu Kharel. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian cuisine and is a great way to encourage cultural awareness and understanding.

Ours to Explore investigates voluntourism's past and present, uncovering the complicated roots of the modern global phenomenon.

"Providing a comprehensive, in-depth analysis of the international conference industry, Conferences and Conventions: a global industry examines the industry's origins, structure, economics, career opportunities, and future development. It also explains its links with the wider tourism industry. This completely revised second edition, now in full colour, is packed with a wealth of new international case studies." "Conferences and Conventions: a global industry second edition is illustrated with examples from around the world including the United Kingdom, Canada, Australasia, Cyprus, India, Korea, USA, and many other destinations. It also provides challenging and reflective questions at the end of each chapter so that readers can test their knowledge and think about the issues raised, accompanied by practical assignments."--BOOK JACKET.

This book emphasises the need to empower marginalised communities to contribute to decision-making processes within policy realms.