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Hospitality Books

You are currently browsing 31–40 of 170 new and published books in the subject of Hospitality — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books – Page 4

  1. Conferences and Conventions

    A Research Perspective

    By Judith Mair

    Series: Routledge Advances in Event Research Series

    Conferences and conventions are one of the fastest growing areas of the events industry. This is a substantially important sector yet research into many dimensions is in its infancy. This timely book, uniquely presents a ‘state of the art’ synthesis of the research on both demand and supply sides...

    Published November 28th 2013 by Routledge

  2. The Routledge Companion to Arts Marketing

    Edited by Daragh O'Reilly, Ruth Rentschler, Theresa A. Kirchner

    Series: Routledge Companions in Business, Management and Accounting

    The relationship between the arts and marketing has been growing ever more complex, as the proliferation of new technologies and social media has opened up new forms of communication. This book covers the broad and involved relationship between the arts and marketing. It frames "arts marketing" in...

    Published November 27th 2013 by Routledge

  3. Hospitality and Tourism

    Synergizing Creativity and Innovation in Research

    Edited by Norzuwana Sumarjan, Zahari Mohd Salehuddin Mohd, Radzi Salleh Mohd, Mohi Zurinawati, Hanafiah Mohd Hafiz Mohd, Bakhtiar Mohd Faeez Saiful, Zainal Artinah, Saiful Bakhtiar, Mohd Hafiz, Mohd Hanafiah

    Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and...

    Published November 17th 2013 by CRC Press

  4. Performance Measurement and Leisure Management

    Edited by Konstantinos Alexandris

    The issue of performance measurement in the leisure industry is increasingly important, from both theoretical (academic) and applied (practitioner) perspectives. Managers need accurate indications of how their organisations are performing, to inform their decisions. Policymakers need an evidence...

    Published April 24th 2013 by Routledge

  5. Human Resource Management in the Hospitality Industry

    A Guide to Best Practice, 9th Edition

    By Michael Boella, Steven Goss-Turner

    Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and...

    Published February 25th 2013 by Routledge

  6. Conferences and Conventions 3rd edition

    A Global Industry, 3rd Edition

    By Tony Rogers

    Series: Events Management

    Conferences and Conventions: A Global Industry 3rd edition provides a comprehensive introduction to the key elements of the global conference, convention and meetings industry. It examines the industry’s origins, structure, economic, social and environmental impacts, education, training and career...

    Published January 10th 2013 by Routledge

  7. The Working Garde Manger

    By Al Meyer

    A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM...

    Published December 16th 2012 by CRC Press

  8. Chef's Guide to Charcuterie

    By Jacques Brevery

    Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide...

    Published December 13th 2012 by CRC Press

  9. Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality

    Edited by C. Michael Hall, Gossling Stefan

    Series: Routledge Studies of Gastronomy, Food and Drink

    There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security...

    Published November 28th 2012 by Routledge

  10. Sustainability in the Hospitality Industry 2nd Ed

    Principles of Sustainable Operations

    By Philip Sloan, Willy Legrand, Joseph S. Chen

    Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future...

    Published November 25th 2012 by Routledge