Explores medical tourism in depth from a medical and hospitality operational management perspective. With the inclusion of case studies, it discusses why patients/tourists decide to travel for care, professional facilitators, countries and medical disciplines, hotel and spa designs, careers in medical tourism, etc.

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.

This new textbook provides a full and detailed insight into the ways in which experiences are designed and delivered. It covers management issues such as marketing, human resources, operations, quality management, facilities management, project management, and strategy, and is supported throughout by pedagogic features and case studies.

By identifying major emergencies that have occurred in the hotel industry; investigating hotels' preparation for emergencies in the past; and exploring how hotels manage and overcome such emergencies; this book will increase the awareness of emergency managers on how to manage and overcome the impact of emergencies in the hospitality industry.

By identifying major emergencies that have occurred in the hotel industry; investigating hotels' preparation for emergencies in the past; and exploring how hotels manage and overcome such emergencies; this book will increase the awareness of emergency managers on how to manage and overcome the impact of emergencies in the hospitality industry.

Quality-of-life in tourism and hospitality can be classified in three categories: (1) tourists/guests (2) employees of tourism/hospitality firms (3) tourist communities. This unique resource delivers the latest research findings within these areas to the forefront of knowledge application in tourism and hospitality settings.