Caterer Hotelkeeper

"This book addresses the relevance of knowledge management strategies for the advancement of organizations worldwide"--Provided by publisher.

Entrepreneurship is the engine that drives any successful industry or economy. In the rapidly evolving hospitality, tourism and leisure sector worldwide this is particularly true. This new text is designed to develop a greater understanding of the process and context for entrepreneurship as well as to provide key concepts which will enable the reader to become more entrepreneurial themselves. The text unites appropriate theory with copious real world examples giving the student, manager or trainer a powerful framework for understanding every aspect of this vital business function. Rigorously developed by authors with wide teaching and industry experience it contains: *Clear learning objectives and teaching structure *Up-to-date cases throughout *The widest possible coverage of the latest research and literature *A clear focus on the dynamic hospitality, tourism and leisure sector. Entrepreneurship in the Hospitality, Tourism and Leisure Industries is an essential teaching tool and reference on all serious academic and professional courses and gives a uniquely powerful overview of the subject for students and trainees.

Authoritative and readable, this excellent text, illustrated by a unique pictorial record of period architecture, surveys and examines how and why the architecture of pleasure related to the stylistic and ideological concerns of modernism in 1930s Britain. Responding to the current interest in modernism and packed with a substantial archive of high quality photographs and other documentation, it relates the professional, entrepreneurial and institutional infrastructures affecting the pleasure industry’s architectural development and appearance in 1930s. A broad range of building through which the general public first experienced Modernism are covered, including: commercial – holiday camps, cinemas and greyhound racing stadia municipal and governmental projects – zoos, seaside pavilions, concert halls, and imperial and international exhibitions. Arguing that the responses to modernism through the architecture of pleasure were conditioned by wider debates about the role of design in relation to high and mass culture, this book is an ideal resource for all those interested in architectural history and design in Britain between the wars.

Endorsed by the Hotel and Catering International Management Association (HCIMA).Contains detailed information of new human resources initiatives such as the IIP scheme and the British Hospitality Association's Excellence Through People Scheme.Ideal reading for students, time managers and personnel managers throughout the industry with effective coverage of recruitment, staff selection, job descriptions, training and remuneration.

Presents an overview of the main issues of data mining, including its classification, regression, clustering, and ethical issues. Provides readers with knowledge enhancing processes as well as a wide spectrum of data mining applications.

'Why London? Why now?': The swinging moment -- The death of the Sixties (1). Soho - Sixties London's erogenous zone -- The death of the Sixties (2): The fall of the House of Biba -- 'Now that Londoners have discovered the delights of the palate': eating out in Sixties and Seventies London -- 'Hot property - it's mine!' The lure and the limits of home ownership -- 'You only have to look at Westway.' The end of the urban motorway in London -- The conservation consensus -- East End Docklands and the death of Poplarism -- The London cabbie and the rise of Essex man -- Protecting the good life. London's suburbs -- Containing racism? The London experience, 1957-1968 -- Unquiet grove. The 1976 Notting Hill carnival riot -- Reshaping the welfare state? Voluntary action and community in London, 1960-1975 -- Strains of labour in the inner city -- Selling swinging London, or coming to terms with the tourist -- Becoming post-Industrial -- Bibliography.

Please note: this title will publish in January 2012. This textbook explores the policies and practices employed in the management of people working in the tourism, hospitality and events industries. It considers the nature of these industries and the varied approaches that organizations take with the handling of matters such as recruitment, health and welfare and remuneration. This book is enriched with topical case studies that describe and illustrate the human resource management behaviour of airlines, hotel chains and other international companies in the sector, providing real world industry perspective. With a clear, reader friendly layout containing chapter outlines and objectives and examples of best practice, this is the ideal guide to HRM for any student on a hospitality, tourism or related course.

This is the first book to examine the cultural phenomenon of the roadhouse in mid 20th-century Britain and its impact on British leisure. The term 'roadhouse' was used in varied ways in the 1930s, from small roadside tearooms to enormous establishments on the outskirts of major cities. These roadhouses were an important component in the transformation of leisure in the 1930s and beyond, reflecting the increased levels of social and physical mobility brought about by new technologies, suburbanisation and the influence of American culture. Roadhouses attracted wealthy Londoners excited by the prospect of a high-speed run into the countryside. During the day, they offered family activities such as tennis, archery, horse riding and swimming. At night, they provided all the fun of the West End with dancing, classy restaurants, cabaret, swimsuit parades and dance demonstrations, subverting the licensing laws to provide all-night drinking. Rumours abounded of prostitution and transgressive behaviour in the car park. Roadhouses formed part of an imaginary America in suburban Britain that was promoted by the popularity of American movies, music and fiction, providing a pastiche of the American country club. While much work has been done on the Soho nightclubs of the 1930s, the roadhouse has been largely ignored. Michael John Law and David Gutzke fill this gap in the literature by providing a comprehensive analysis of the roadhouse's cultural meaning, demonstrating how its Americanisation was interpreted for British consumers. This original and engaging study will be fascinating reading for all scholars of 20th-century British cultural history.

'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.

Human Resource Management for the Hospitality and Tourism Industries takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how to manage tour reps or working in the airline industry. It initially sets the scene with a broad review of the evidence of HRM practice within the tourism and hospitality industries. Having identified the broader picture, the text then begin to focus much more explicitly on a variety of HR policies and practices such as: • recruitment and selection: the effects of ICT, skills required specific for the industry and the nature of advertising • legislation and equal opportunities: illegal discrimination and managing diversity • staff health and welfare: violence in the workplace, working time directives, smoking and alcohol and drug misuse • remuneration strategies in the industry: the ‘cafeteria award’ approach, minimum wage and tipping Human Resource Management for the Hospitality and Tourism Industries is illustrated throughout with both examples of best practice for prescriptive teaching and discussion, and international case studies to exercise problem solving techniques and contextualise learning. It incorporates a user friendly layout and includes pedagogic features such as: chapter outlines and objectives, HRM in practice – boxed examples, reflective review questions, web links’ discussion questions and further reading. Accompanying the text are online supplementary lecturer materials including downloadable figures from the book, PowerPoint slides, further cases and extra exercises and points for discussion.

Arthur Simms was an amazing and exceptional man and this book has recently been described as an 'evergreen'perfect for any coffee table ! Arthur was a pioneer in UK hospitality education post Second World II. As a young boy he assisted his father Quisto, performing Punch and Judy to the royal children at Buckingham Palace by special warrant from Keith Prowse. It was a conducted trip to the palace kitchens to get an ice cream (unobtainable in the mid-1920s), that gave him the firm conviction to become a chef. Training at the only centre Westminster Technical Institute London, he gained a first class diploma, before undertaking experience at the Ciros Club Orange Street Piccadilly, well-known during the dance band era and at the Trocadero. A chance meeting with the niece of the French Ambassador, who on his day off became his dancing partner for the swing technique with the Joe Loss Orchestra Tottenham Court Road, also gained him a visa to work in Paris at the Carltons Hotel near Montmartre, Moulin Rouge and Sacre Coeur. This opportunity enabled him to meet the Chef of Kings and King of Chefs the famous Auguste Escoffier, at a Paris exhibition. On return to London he worked at the Savoy Caf Parisien, the Grand Hotel Leicester and the Gargoyle Club, owned by David Tennant and Lady Viola Tree in demimonde Soho. In 1939 and the outbreak of war saw a move to Aldershot, where he was selected as one of eight chef instructors for the newly formed Army Catering Corps. In 1945, as the Head Chef at the Potsdam Conference he was introduced to Stalin, Truman and Churchill. In 1946 he Arthur became the first Head of Hotel and Catering at Brighton Municipal College and gained membership of the Regional Advisory Council for the first City and Guilds of London Institute qualifications in professional cookery. He was appointed as a judge for the Salon Culinaire Hotelympia International Exhibition, London. Later in 1952, he was chosen as Head of Hotel and Catering in a new purpose-built wing of Portsmouth Municipal College, which he saw grow from local to international repute. In 1964 he was seconded for two years as Principal in Hotel and Catering to the new Pusa Institute, New Delhi India and under his leadership its reputation surpassed that of the first centre in Bombay. Arthur retired in 1977 and died in 2003. He is remembered today by hundreds of former students, colleagues and friends worldwide.

As global flows of goods, capital, information, and people accelerate competitive pressure on businesses throughout the industrialized world, firms have responded by reorganizing work in a variety of efforts to improve efficiency and cut costs. In the United States, where minimum wages are low, unions are weak, and immigrants are numerous, this has often lead to declining wages, increased job insecurity, and deteriorating working conditions for workers with little bargaining power in the lower tiers of the labor market. Low-Wage Work in the Wealthy World builds on an earlier Russell Sage Foundation study (Low-Wage America) to compare the plight of low-wage workers in the United States to five European countries—Denmark, France, Germany, the Netherlands, and the United Kingdom—where wage supports, worker protections, and social benefits have generally been stronger. By examining low-wage jobs in systematic case studies across five industries, this groundbreaking international study goes well beyond standard statistics to reveal national differences in the quality of low-wage work and the well being of low-wage workers. The United States has a high percentage of low-wage workers—nearly three times more than Denmark and twice more than France. Since the early 1990s, however, the United Kingdom, the Netherlands, and Germany have all seen substantial increases in low-wage jobs. While these jobs often entail much the same drudgery in Europe and the United States, quality of life for low-wage workers varies substantially across countries. The authors focus their analysis on the “inclusiveness” of each country’s industrial relations system, including national collective bargaining agreements and minimum-wage laws, and the generosity of social benefits such as health insurance, pensions, family leave, and paid vacation time—which together sustain a significantly higher quality of life for low-wage workers in some countries. Investigating conditions in retail sales, hospitals, food processing, hotels, and call centers, the book’s industry case studies shed new light on how national institutions influence the way employers organize work and shape the quality of low-wage jobs. A telling example: in the United States and several European nations, wages and working conditions of front-line workers in meat processing plants are deteriorating as large retailers put severe pressure on prices, and firms respond by employing low-wage immigrant labor. But in Denmark, where unions are strong, and, to a lesser extent, in France, where the statutory minimum wage is high, the low-wage path is blocked, and firms have opted instead to invest more heavily in automation to raise productivity, improve product quality, and sustain higher wages. However, as Low-Wage Work in the Wealthy World also shows, the European nations’ higher level of inclusiveness is increasingly at risk. “Exit options,” both formal and informal, have emerged to give employers ways around national wage supports and collectively bargained agreements. For some jobs, such as room cleaners in hotels, stronger labor relations systems in Europe have not had much impact on the quality of work. Low-Wage Work in the Wealthy World offers an analysis of low-wage work in Europe and the United States based on concrete, detailed, and systematic contrasts. Its revealing case studies not only provide a human context but also vividly remind us that the quality and incidence of low-wage work is more a matter of national choice than economic necessity and that government policies and business practices have inevitable consequences for the quality of workers’ lives. A Volume in the Russell Sage Foundation Case Studies of Job Quality in Advanced Economies

This book considers the state of the city and contemporary urbanisation from a range of intellectual and international perspectives. The most interdisciplinary collection of its kind Provides a contemporary update on urban thinking that builds on well established debates in the field Uses the city to explore economic, social, cultural, environmental and political issues more broadly Includes contributions from non Western perspectives and cities

First Published in 2003. The development of tourism and tourism public policy, and the strategic management of failure of tourism to realize its commercial potential are all considered in this book. The particular salience of this research lies in the fact that it has been conducted during an interesting (politically) and volatile (globally) period for the world's tourism industry. Increasing competition, economic, and environmental issues combined with the continued threat of terrorism, and instability in the Middle East, necessitated governments assessing and redefining their tourism public policies. How they approached this in the late nineties and new Millennium is reflected in the first part of the book. The second part focuses on Scotland whose tourism public policy issues in the late nineties were focused, concentrated, and mutated by globalization, political devolution, and the restoration of the Scottish Parliament in 1999. In consequence tourism and economic development powers were devolved to Edinburgh from Westminster.However, other powers such as fiscal and employment policies which impacted greatly on tourism were reserved to Westminster, a complex situation which the book has also set out to explain, as it does the Scottish Parliament's inability to influence such powers. During the lifetime of the first parliament in almost three hundred years, Scottish tourism was confronted by significant challenges e.g., the foot and mouth epidemic, the terrorist atrocities in the USA, Indonesia, and Kenya, the combination of which for a short but crucial period virtually decimated North American tourism trade to Europe, and of course recession.