For introductory courses in Tourism/Travel and Hospitality. This second edition provides an accurate overview of today's tourism industry that's as interesting and multi-faceted as the field itself. Written in a conversational style that's fun to read, it takes a balanced, business-oriented look at each component of the industry-including the role of the travel agent and the importance of transportation modes, accommodations, destinations, attractions and food and beverage operations.
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Tourism, the world's largest industry, continues to experience consistently worldwide growth. With this growth comes a wealth of opportunities and challenges. In their second edition, Cook, Yale, and Marqua invite you to join them in exploring the many changes that are shaping the future of this exciting industry.
The second edition of Tourism: The Business of Travel retains the fun-to-read conversational style that made the first edition so successful. But many changes have taken place in tire tourism industry. This new edition provides a thorough overview of the tourism industry and highlights the revolutionary impact of technological 'changes on every segment of the industry.
As the title suggests, tourism is viewed through the lens of business; focusing on the management, marketing, and financial issues most important to industry members. In addition, the text begins with a comprehensive model of tourism, and the book unfolds by considering each piece of the model in succession. All students should find the text enjoyable and educational no matter which part of the industry they find most interesting.
The authors designed this book so that it engages students in the learning experience. Its appealing writing style and its hundreds of current industry examples make it the perfect text for students taking their first tourism class as well as anyone who wants to I Special Features
Roy A. Cook, D.B.A. (Mississippi State University), brings extensive real-world insights to this text. His industry and consulting experiences have spanned over twenty years of service to the hospitality industry. He has held positions ranging from controller and food and beverage manager at the property level to internal auditor and human resource director at the corporate level with organizations such as Hyatt Hotels and Adam's Mark Hotels. He has written and published numerous articles, cases, and papers based on his extensive experience in services industries. Dr. Cook is currently Assistant Dean of the School of Business Administration at Fort Lewis College, Durango, Colorado and serves as Director of the Colorado Center for Tourism Research®.
Laura J. (Richardson) Yale, Ph.D., holds B.S. and M.S. degrees in Hotel, Restaurant, and Travel Administration from the University of Massachusetts at Amherst. Subsequent to experience in the restaurant, institutional food service, and entertainment industries, Dr. Yale began teaching at Northern Arizona University. While in Arizona, she was instrumental in developing and directing a regional tourism association and served on the Governor's Intrastate Tourism Committee. She received her Ph.D. in Marketing from the University of California-Irvine. Dr. Yale is recently retired from Fort Lewis College, after years of teaching courses and conducting research in Tourism and Resort Management and Services Marketing and Management. She now devotes herself full-time to writing and traveling.
Joseph "Jay" Marqua has degrees from the Culinary Institute of America and Fort Lewis College. He is a hospitality and services executive with 20 years experience in operations; finance; and organizational design and development of food and beverage, lodging, resort, and gaming entertainment properties. He currently serves as the managing partner for The Tourism and Hospitality Development Group. The client list for his company has included organizations such as Amtrak, Aramark, the Culinary Institute of America, GWC Gaming, The Sky Ute Lodge and Casino, and SunRay Park and Casino. Mr. Marqua remains an active consultant, speaker, and trainer for hospitality organizations.
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Book Description Prentice Hall, 2001. Paperback. Book Condition: New. New item. Bookseller Inventory # QX-200-80-6842106
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97801304153011.0