Search Results for tourism management - Narrowed by: Regular print

Cases in hospitality and tourism management / edited by Robert M. O'Halloran, Ken Jarvis, Amy Allen-Chabot.

2024-05-15T03:42:09Z

by Jarvis, Ken.
Call Number 647.94068 CAS
Publication Date 2006
Summary "Cases in Hospitality and Tourism Management is a compilation of cases contributed by authors from around the world. Students encounter real-life situations that enhance their learning experience. Organized by industry segment, the book's cases examine planning, human resources, marketing, menu management, product development, financial management, franchises, resorts, clubs, productivity, employee motivation, leadership, and other topics. Questions at the end of each case stimulate critical-thinking and decision-making skills."--BOOK JACKET.
Format: Regular print

The study of food, tourism, hospitality and events : 21-st Century approaches

2024-05-15T03:42:09Z

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

Catering and convention service survival guide in hotels and casinos / Lisa Lynn Backus and Patti J. Shock.

2024-05-15T03:42:09Z

by Backus, Lisa Lynn, author.
Call Number 642.4 BAC
Publication Date 2017
Summary The job of the Catering Convention Services Manager (CCSM) is varied and diverse. The success or failure of an event can depend on the ability of the CCSM to juggle the components without dropping the ball. Chapters of this book scratch below the surface and impart authors' in-depth industry knowledge that will lead readers from the truth of what a CCSM does on a daily basis versus what the job description states, what emotional and technical skills are required, what employers look for in hiring CCSMs, how to relate to external and internal planners, and execution of catering and convention contracts. It gives an overview of job positions within hotels and facilities that CCSMs will work with necessary to fulfill the contracted legal requirements, providing thorough communication, detailed food and beverage industry information, banquet service styles, menu planning, trade statistics, BEO standards, how to deliver service expectations, and reveals a variety of indoor and outdoor event space setup standards. Included are suggested best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. Most chapters will have website links for more information on specific topics and explanations on how this industry operates within casino properties. The final chapters discuss revenue upsell opportunities for all stakeholders and industry accounting and the paperwork that pulls this fast-paced catering for convention service business all together.
Format: Regular print