Instruction Manual for To Tourism The Business of Hospitality and Travel What’s New in Culinary & Hospitality 6th Edition by Roy Cook, Cathy Hsu, Lorraine Taylor ISBN 0134484487 978-0134484488

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Product details: 

ISBN 10: 0134484487

ISBN 13: 978-0134484488

Author: Roy Cook, Cathy Hsu, Lorraine Taylor

A comprehensive, international view of the business of tourism

The engaging writing style and hundreds of updated industry examples make Tourism: The Business of Hospitality and Travel, 6/e, the perfect textbook for students taking their first hospitality or tourism class. It views the industry from a holistic, global business perspective–examining the management, marketing and finance issues most important to industry members. Chapters reveal an integrated model of tourism and address consumer behavior, service quality, and personal selling. The thoroughness of content and references also make it suitable for upper-level hospitality and tourism courses. Readings and integrative cases close each part, and end-of-chapter exercises allow students to apply their knowledge and refine their problem-solving and critical-thinking skills. This edition includes new and updated material on social media, event management, timeshares, sustainable and marijuana tourism, and the future of tourism.

Table of contents: 

PART I: THE TRAVELING PUBLIC AND TOURISM PROMOTERS

Introducing the World’s Largest Industry, Tourism

Marketing to the Traveling Public

Delivering Quality Tourism Services

Bringing Travelers and Tourism Service Suppliers Together

Capturing Technology’s Competitive Advantages

PART II: TOURISM SERVICE SUPPLIERS

Transportation

Accommodations

Food and Beverage

Attractions and Entertainment

Destinations

PART III: THE TOURISM ENVIRONMENT

Economic and Political Impacts of Tourism

Environmental and Social/Cultural Impacts of Tourism

Sustaining Tourism’s Benefits

The Future of Tourism

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