The aim of this book is to enhance theoretical and practical understanding of quality management in tourism and hospitality. It provides a benchmark of current knowledge, and examines the range of research methods being applied to further develop tourism and hospitality service management research. It is hoped that this book will stimulate new research questions by highlighting tensions and challenges in the area.

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The New Edition of a Favorite Resource!

From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

• New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
• New information on technology use in foodservice
• Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
• Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
• The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act

Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

About the Author

Costas Katsigris is the Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also coauthor of The Bar and Beverage Book, Fourth Edition, published by Wiley.

Chris THomas is a professional writer who specializes in food- and wine-related topics. She is also coauthor of The Bar and Beverage Book, Fourth Edition and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho, and Seattle, Washington.

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This book is an introduction to the management of Food & Beverage operations within luxury hotel environment. It provides detailed coverage of operational areas within the Food & Beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets. A reference for any hospitality management student wishing to gain sufficient knowledge in the subject, it also demonstrates how to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. And it looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns. The textbook is divided in several main sections, gradually familiarizing the reader with the complexity of management activities within the Food and Beverage department.

The main departments involved within Food & Beverage are presented, and their respective functions outlined in details. At the end of each chapter the reader is invited to test his knowledge through realistic industry case studies. Action plans and proposed solutions will be suggested, as well as recommendations of how to improve customer satisfaction and increase profitability within the organization. Students will then be able to conduct an operational analysis and a ""business health check"" to any given F&B organization. The book will be useful to hospitality management students, restaurant managers, and F&B professionals in supervisory positions already working in the hotel industry.

About the Author

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This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry.

Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice.

Combining theory and practice, Managing People in the Hospitality Industry offers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.

About the Author

Michael Riley is Professor Emeritus at the University of Surrey, UK.

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This volume analyses the positive effects that tourism generates on resident’s quality of life, and how this influences tourists’ quality of life as they enjoy an enriching experience in the destination they visit. It provides significant theoretical and empirical contributions, as well as, case studies related to quality of life in hospitality and tourism marketing and management.

This volume is the result of the effort that many researchers from all over the world have done to spread some new light on this outstanding research line and add knowledge on the relationship between tourism and quality of life of both residents and tourists. This last is highlighted as a fundamental factor to take into account for the development of new tourism practices. This volume is a true reference for researchers, students and professionals working in tourism marketing and management.

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