The receipt of knowledge is a key ingredient by which the tourism sector can adjust and adapt to its dynamic environment. However although its importance has long been recognised the fragmentation within the sector, largely as a result of it being comprised of small and medium sized businesses, makes understanding knowledge management challenging.This book applies knowledge management and social network theories to the business of tourism to shed light on successful operations of tourism knowledge networks. It contributes specifically to understanding a network perspective of the tourism sec

This book will build your business -----fast. Whether you've already go a business or you're itching to start one, this is a recipe for getting more traction. Think about it - what if you could launch like Apple or the big Hollywood studios? What if your prospects eagerly counted down the days until they could buy your product? What it you could create such powerful positioning in your market that you all-but-eliminated your competition? And you could do all that no matter how hunble your business or budget? -- Book Cover.

Since its reform and opening up, China has experienced unprecedented social and economic development. It is important to understand the biggest and fastest growing economy's policy and strategy. As a key director in Party School of the Central Committee of the Communist Party of China, the author proposes a development path and reform strategies for China in the next three decades. This book suggests reform strategies not only for the economic structure but also for the political system in China. The author makes a sound analysis and exposition of "Chinese dream", which reflects the vision of a better life in the future and the main indicators of social change. The book investigates China's development path, political system, economic structure, people's livelihood etc and suggests long-term strategies for China in this regard.

"This volume attempts to better understand ethics in organizational settings by taking a focused look at the science of ethics training and best practices, areas for concern, specific techniques, application outcomes, how to cultivate an ethical work environment, and considering where opportunities for additional inquiry reside. Managers and practitioners reading this book will garner specific trends and useful techniques that can inform, guide, and improve their efforts to build ethical awareness and effective ethical decision-making within their organizations. Academic scholars will find this book useful, providing insight as to where additional research and empirical work is needed."--

The state of Rhode Island is so small, it's more like a city-state with just about everything within easy driving distance. Rhode Island really is like one big city where you can drive thirty minutes in any direction and find a restaurant worthy of your time and money.Rue de l'Espoir and Pot au Feu were the early pioneers, serving French cuisine and bistro fare. Al Forno and New Rivers opened in 1980, both garnering national acclaim for their Modern Italian cuisine and New American cuisine, respectively. Not surprisingly, these four wonderful restaurants are still in business today. Their continued success is a testament to their culinary vision. It was those venerable restaurants and chefs that brought media attention to little Rhode Island, but so many chefs and restaurateurs deserve to be mentioned: If Rhode Island had a foodie hall of fame, these well-established culinary stars would all deserve a place there. Standing on their shoulders is a whole new generation of young chefs, members of the new progressive food movement. They are equally passionate about their food and where it comes from. They have all formed close ties to local farmers and fishermen to ensure the freshest possible ingredients are delivered regularly to their kitchens.With 100 recipes for the home cook from the state's most celebrated eateries and showcasing full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Providence & Rhode Island Chef's Table is a feast for the eyes as well as the palate. The delicious dishes featured here are personal histories--stories of people, place. Each recipe, chef profile, and photo tells its part of the story of Rhode Island.

Throughout the latter half of the 20th century, the number of small farms operating in the United States dropped by more than 75 percent according to the US Department of Agriculture. But, recently, there has been a major resurgence in these family operated, outdoor businesses that has made them both financially viable again and underrepresented. The world of small farm businesses is being bolstered by a surge in interest by health conscious individuals looking for organic, locally grown products. This, along with growing food needs in developed and developing countries, makes your potential.

In this book, Paul Lawrence and Mark Abramson build on their extensive interviews with 42 Obama Administration political executives over the past four years. Political executives from numerous federal agencies were interviewed about the challenge of managing in government and the activities undertaken by their agencies.

Some people act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual's success story. But comprehensive information available on the restaurant development process is limited. The establishment of a new restaurant concept is full of emotion, surprise, frustration, risk, and satisfaction that simply cannot be conveyed in a textbook format. The Restaurant Dream? is based on a true account of one team?s efforts to develop a restaurant concept from the ground up. All aspects of the development process, from the initial idea - through design, construction, opening, and the first months of operations, are covered. It is written in the form of a story, which interweaves educational material with real-life events and the unexpected twists and turns that seemed to exist around almost every corner. From elation to deception and camaraderie to lawsuits, this book shows that the surreal components of opening a restaurant are not uncommon?they are just not frequently shared. The Restaurant Dream? shares strategies, logic, successes, and failures so that the aspiring restaurateur may learn from this effort and improve their own likelihood for success. Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president?s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 323 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version.

Complete summary of Ken Blanchard's, Jim Ballard's and Fred Finch's book: "Customer Mania : It's Never Too Late to Build a Customer-Focused Company"The review of the ideas in "Customer Mania" shows that to succeed in business today, you have to provide consistently great customer service. In other words, unless you have a unified, people-first, customer-oriented culture, it will be difficult to build your business going forward. Fortunately, any company large or small can achieve this. Note that you can't build a customer-focused company by emphasizing the results that you want to achieve. This is the equivalent of putting the cart before the horse. When you focus on results, getting people to do the right thing will be an effort - people will have to be convinced that's the right way to go. A much more effective idea is to concentrate on building your people first, and then they will just naturally take care of the customer in the ways you prefer. Get your people acting with passion and commitment and everything else will just naturally fall into place. With astute management, you'll even be able to create a self-perpetuating cycle where the work feeds the energy of the people involved, which in turn means the work gets done better, leading to increased levels of energy in the future and so on.Added-value of this summary:   Save time  Understand the key concepts   Increase your business knowledge To learn more, read the summary of "Customer Mania" and succeed in business!.