by
Frost, Warwick.
Call Number
338.4791 FRO
Publication Date
2003
Summary
Travel and tour management in the real world, is an essential component of virtually all management positions in tourism. It is important that every tourism student has a reasonable knowledge of these sectors and how they interact with other segments.
Format:
Books
Relevance:
2.7624
by
Van der Wagen, Lynn, author.
Call Number
647.94068 VAN
Publication Date
2018
Format:
Books
Relevance:
1.9528
by
Richardson, John I. (John Ivor), 1931-
Call Number
338.479194 TOU
Publication Date
2004
Format:
Books
Relevance:
1.9334
by
Van der Wagen, Lynn.
Call Number
647.94068 VAN
Publication Date
2003
Format:
Books
Relevance:
1.9299
by
Van der Wagen, Lynn.
Call Number
647.94068 VAN
Publication Date
2007
Summary
Hospitality management, including operational management; human resource management; customer service management; and financial management. The book also covers quality customer service, business relationships and legal compliance.
Format:
Books
Relevance:
1.8844
30.
by
Egger, Roman.
Call Number
338.47910285 ETO
Publication Date
2008
Format:
Books
Relevance:
1.8213
by
Moscardo, Gianna, 1962-, author.
Call Number
338.4791 MOS
Publication Date
1999
Summary
Making Visitors Mindful sets out a series of principles to assist in communicating with visitors. These principles are applicable to a broad range of tourism and recreation settings and are based on a theory of how people deal with, learn, and use new information. This mindfulness/mindlessness model of human information processing has been tested and used in a range of business, educational, medical, and other social problems. Making Visitors Mindful offers: Principles and examples relevant and applicable to a broad range of tourism and recreation settings; directions for planning, design, and management of educational programs and other visitor communications services that are based on a large body of applied and relevant research evidence; and a theory which is easily assessable to managers and that can be used to generate ideas for communications with visitors in many different places.
Format:
Books
Relevance:
1.1463
by
Swarbrooke, John.
Call Number
338.4791 SWA
Publication Date
2002
Format:
Books
Publisher description http://www.loc.gov/catdir/description/els031/2001043888.html
Table of contents http://www.loc.gov/catdir/toc/els031/2001043888.html
Table of contents http://www.loc.gov/catdir/toc/els031/2001043888.html
Relevance:
0.2000
by
Beeton, Sue, editor.
Call Number
647.940711 STU
Summary
This book elaborates upon, critiques and discusses 21st-century approaches to scholarship and research in the food, tourism, hospitality, and events trades and applied professions, using case examples of innovative practice.
Format:
Regular print
Relevance:
0.1890
by
Weed, Mike.
Call Number
796.48068 WEE
Publication Date
2008
Summary
This is the first text to focus on the nature of Olympic tourism and the potential for the Olympic Games to generate tourism in the run up and long after the hosting of the Games. The awarding of the 2012 Olympics to London will see an increasing interest in the phenomena of organizing, managing and analyzing the issues.
Format:
Books
Relevance:
0.1768
by
Raj, Razaq.
Call Number
658.456 EVE
Publication Date
2009
Summary
"Sustainable management is an important consideration for businesses and organizations, and the enormous number of tourism events taking place requiring facilities, power, transport, people and much more makes sustainable event planning a considerable priority. By looking at mega-events, sports events, conferences and festivals, this book uses best practice case studies to illustrate sustainable management issues and practical considerations that managers need to apply, providing an essential reference for researchers and students in leisure and tourism."--BOOK JACKET.
Format:
Books
Relevance:
0.1622
by
Walker, John R., 1944-
Call Number
647.94068 WAL
Publication Date
2006
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip069/2006007209.html
Relevance:
0.1543
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