Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.

Now in its fifth edition, Contemporary Tourism: an international approach presents a new and refreshing approach to the study of tourism, looking at the far reaching effects that the COVID pandemic has had on the industry and how it has been forced to change (or not) subsequently.

Based on Norwegian scholar Sondre Svalastog's work, this book promotes research-based knowledge for the tourism industry, considering social, cultural and natural resources, as well as the importance of local conditions. It provides a wide selection of case studies covering how to maximise potential for both host and tourist's benefit.

A fully updated new edition of this bestselling text that explains not only the theory behind the importance of customer service but also acts as a guidebook for those wishing to put this theory into practice. With 10 new international cases focusing on how some in the hospitality sector have adapted - and thrived - during the COVID-19 pandemic.

"One of the leading texts in the field, The Economics of Recreation, Leisure and Tourism is the ideal introduction to the fundamentals of economics in these industries, helping you to enjoy and pass an economics module as part of tourism, recreation, events or sport management degrees. International in its outlook, it will equip you with vital skills and knowledge for your future career as well as critical skills to help you understand and help tackle crucial challenges facing the world. It is written in a clear and engaging style that assumes no prior knowledge of economics. It applies economic theory to a range of tourism industry issues at the consumer, business, national and international level by using topical examples to give the theory real-world context. This book is richly illustrated with diagrams and contains a range of features such as international case studies showcasing current issues, review questions and extracts from journals to aid understanding and further knowledge, as well as new data and statistics. It concludes with a powerful critique of traditional economics and a set of twenty-one issues that demand action. This sixth edition has been revised and updated to include: Recent and time series international economic data to provide a sense of the dynamics of world economies. Topical analysis to aid decision making for industry, governments and pressure groups. A renewed emphasis on environmental and climate change issues New and revised international case studies that demonstrate theoretical principles of economics as applied to the sector. Companion website with PowerPoint slides"--