1st Edition

The Routledge Handbook of Hospitality Management

Edited By Ioannis S Pantelidis Copyright 2014
    362 Pages 27 B/W Illustrations
    by Routledge

    362 Pages 27 B/W Illustrations
    by Routledge

    Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities.

    Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology.

    This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management.

    1. Editorial Introduction; An Alternative Approach To Understand Hospitality Management   Part 1: Consumer Behaviour And Relationship Management  2. Consumption Experiences And Hospitality & Tourism Marketing  3. Strategic Fit And Scope Of Customer Relationship Management in Hospitality Organizations  4. Consumer Perceptions, Satisfaction and Notions of Quality  5. Consumer Behaviour Models In Hospitality And Tourism  Part 2: Human Resource Management 6. Personality And Hospitable Behaviour 7. Engagement: A New Concept In The Hospitality Industry? The Role Of Management In Increasing Engagement Amongst Hospitality Workers  8. Competitive Advantage Through People  9. Labour Turnover In Hospitality  10. Managing & Leading Cats & Dogs Within Hospitality Organisations; The Changing Times For The Hospitality Industry  11. Flexible Labour; The Modern Labour Market In Hospitality  Part 3:  Financial  Issues  12. Strategic Growth Within Emerging Hotel Markets:  The Case Of Jumeirah Hotel And Resorts In Dubai  13. Future Of Perceived Price Fairness Research In Hospitality  14. Hotel Valuation  15. Corporate Finance In Hotel Industry: Strategies For Growth. The Marriott Case  Part 4: Uncertainty,  Risk And Conflict  16. Greek Hospitality Industry Responses To The Financial Crisis: A Case Study Of Two Athenian Hotels  17.  Building Business Resilience In Hotel Global Operating Systems  18. Organize With Chaos In Hospitality  19. Towards An Anti-Corruption Compliance Framework For International Hotel Groups  20. ‘Stars War’: Conflicts Between Chefs And Restaurant Guides  21.  Strategic Collaboration With Distribution Partners: Changes, Conflicts, Challenges  Part 5:  Sustainable Hospitality  22. Hospitality And Sustainability: History, Dimensions And Developments  23. Membership Of The New Forest Green Leaf Tourism Scheme: An Exploration Of The Commercial And Environmental Motivations Among Tourism And Hospitality Micro-Smes  Part 6:  E-Hospitality And Technology  24. Hospitality From Web 1.0 To 3.0  25. E-Hospitality And Technology  26. Beyond The Virtual; Hospitality And “Breathing” Social Networks   27. Information Seeking And E-Resources In Hospitality



    Ioannis Pantelidis is a Senior Lecturer in Hospitality and Culinary Arts at the University of Brighton.  He is the Euro BA Course Leader and a Cluster Leader for the Postgraduate provision at the School of Sport and Service Management.  He is co-author of the established text Food and Beverage Management and Hospitality Editor for the Journal Tourism and Hospitality Research. His research interests focus in food and beverage management and consumer behaviour in hospitality. He has lead successful consultancy projects for hotels, restaurants, marketing companies, private clubs, tourism destinations and technology companies. He currently serves both in the executive council of the Institute of Hospitality and the executive of the Council for Hospitality Management Education.

    "This Handbook offers an invaluable strategic perspective on the hospitality industry and is a welcome antidote to a field dominated by many operationally-based texts.  The concise chapters, all written by authors with a research pedigree, offer insights into contemporary topics with the added bonus of illustrative case studies and extensive reference lists.  The handbook will be a ‘must have’ for both undergraduate and postgraduate users, particularly aspiring future corporate managers." - Professor Angela Roper, International Hotel and Resort Management, University of West London