This edited text, intended to support a research-informed approach to learning and teaching, presents an array of concepts, collaborations and in-depth cases related to managing events, festivals and the visitor economy. Authors offer an array of philosophical, political, cultural, and ethical perspectives on how to achieve this across a range of contexts, from Cambodia, China, Egypt to the British cathedral city of Lincoln. Though recognising individual difference, each chapter unites in their common pursuit of supporting the United Nations Sustainable Development Goals (UNSDGs). This is significant as utilising the UNSDGs as a normative organising framework for how we all think about, plan, and manage a 'good' visitor economy is increasingly ubiquitous. It is with this in mind that each chapter provides explicit links to the UNSDGs and policy and/or practical implications, along with a series of critical self-assessment questions to reflect on the chapter's key arguments. This collection aims to satiate what appears to be an increasing appetite of readers and students alike who seek exposure to rigorous debate in and out of the classroom.

Includes Part 1, Number 1: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - June)

A new edition of the classic bestseller from the original authors, with additional material specifically prepared for Canadian readers by long-time This Morning CBC producer, Ira Basen, and Jane Farrow, the author of Wanted Words. In 1977, a publishing sensation was born. The Book of Lists, the first and best compendium of facts weirder than fiction, was published. Filled with intriguing information and must-talk-about trivia it has spawned many imitators — but none as addictive or successful. For nearly three decades since, the editors have been researching curious facts, unusual statistics and the incredible stories behind them. Now the most entertaining and informative of these have been brought together in a long-awaited, thoroughly up-to-date new edition that is also the first Canadian edition. Ira Basen and Jane Farrow have augmented the existing lists with fascinating homegrown material, and compiled lists specifically of relevance to Canadian readers. So if you’ve always wanted to find out how porcupines really mate, how comedy can kill and — that most essential piece of knowledge — how long the longest recorded nose was, this is the book for you. With contributions from a variety of celebrities and experts including Margaret Atwood, Mike Myers, Michael Ondaatje, Dave Eggers, Phillip Pullman and Charlotte Gray, this anthology has something for everyone — and more than you ever suspected you wanted to know. A list of lists from The Book of Lists: 10 Notable Film Scenes Left on the Cutting Room Floor 10 Afflictions and Their Patron Saints 14 Nations with More Sheep Than People 5 Trips to the Canadian Wilderness That Ended in Disaster 10 Really Bad Canadian Sports Teams 14 Last Words of Famous Canadians Kurt Browning’s 9 Turning Points in Figure Skating History 7 Trial Verdicts That Caused Riots 12 Museums of Limited Appeal 10 Unusual Canadian Place Names That Start with a “B” 7 Well-Known Sayings Attributed to the Wrong Person 10 Celebrated People Who Read Their Own Obituaries Sloan's Jay Ferguson’s 10 Perfect Pop Songs 13 Possible Sites for the Garden of Eden 9 Canadian Sports Stars Who Became Politicians First Sexual Encounters of 13 Prominent Canadians

Orange Coast Magazine is the oldest continuously published lifestyle magazine in the region, bringing together Orange County¹s most affluent coastal communities through smart, fun, and timely editorial content, as well as compelling photographs and design. Each issue features an award-winning blend of celebrity and newsmaker profiles, service journalism, and authoritative articles on dining, fashion, home design, and travel. As Orange County¹s only paid subscription lifestyle magazine with circulation figures guaranteed by the Audit Bureau of Circulation, Orange Coast is the definitive guidebook into the county¹s luxe lifestyle.

This text provides a comprehensive overview on how modern cruise ships are run, covering the most important topics of today’s shipboard operation involving Deck, Engine and Hotel divisions, with a focus on the recent innovations in the Culinary Arts, Entertainment productions, Spa and Beauty facilities and a specific reference on how to maximize "onboard revenues" such as Casino, Bar, Duty-Free Shops, Shore Tours, Photo Gallery, and onboard Art Auctions. A special chapter is dedicated to the procedures to prevent virus outbreaks including Norovirus and Coronavirus. World Class Shipboard Hospitality is addressed to all those who want to get an unbiased understanding of today’s cruise industry such as worldwide media professionals, tourism and hospitality college teachers, cruise industry administrators, product and service suppliers, crew manning agencies and business executives. It can also be a guide for marine, tourism, and hospitality students to learn from a reliable source, and a tool to encourage candidates interested in a career in the industry, as well as to assist existing cruise employees to be eligible for a promotion. Today there are several books about cruising and cruise ships with description and evaluation of ships, cruise mystery, fiction stories, and personal memories; however, World Class Shipboard Hospitality has the advantage to describe the cruise business operation with first-hand knowledge from an inside point of view and with a richness of professional information, that makes it unique in its genre. WORDS OF PRAISE A culmination of decades worth of experience and dedication to the cruise industry. A must-read for all cruising enthusiasts and industry staff! --Cornelis van der Hel, former Princess Cruises’ Passenger Services General Manager This extremely timely and totally comprehensive narrative details everything needed to provide safe and successful cruises throughout the world. The number one critical resource for everyone in the entire cruise industry. ---Jeri Trannett DeTillio, Journalist and Coach Thanks to his remarkable experience in the cruise sector, Benassi gives us a valuable and complete professional training manual, a useful guide also for hotel school's students interested to start a career on a cruise ship. --Damiano Oberoffer, Head Professor at Macugnaga Monterosa School They are floating hotels with luxury restaurants and high-level entertainment, but they need to be perfect to accomplish their mission: to give people a break from reality in the most amazing surroundings.... Benassi has spent almost his entire adult life in the hospitality industry, whether on the ground or at sea. His book considers the main aspects of shipboard hospitality, its evolution, the highs, and lows encountered recently during the pandemic, and primarily the human aspect of it all. It is a book crafted with attention, passion, and, above all, love. "World Class Shipboard Hospitality" is a must-read for anyone who works in the industry, who dreams of working at sea, or for those who, simply, dream of escaping in the lap of luxury if only for a few days. ---Dr. Antonino Laspina, Director Italian Trade Commission The wealth of knowledge this will provide not only to seasoned professionals in the industry but to those wanting to pursue a career in the maritime business is imposing. --Keith Woods, Corporate Account Manager at Ecolab Inc. Covering the full shipborne hotel organization and hotel and sanitation procedures in modern cruise ships. It is practical, easy to read, extended to all aspects of guest satisfaction and sanitation, and contains daily life cases illustrating the theory. A must for any medium and high-level cruise line executives and senior onboard staff. --Andres Molina Marti, Cruise ship's design and operation consultant and former C.O.O. in Pullmantur Cruises (RCCL Group) Paolo Benassi gives a fascinating cross-sectional overview of a cruise ship and its complex meritocratic hierarchy. He offers interesting anecdotes and practical advice to guide the ship industry to the other side of the COVID-19 storm, with the experience of a well navigated seaman and the style of a professional coach. --Dr. Ilaria Serra, Professor of Italian and Comparative Studies, Florida Atlantic University, Boca Raton, Florida This book charts who we are and what we do as a business. As we gradually emerge from the global COVID pandemic, we can use it profitably both as a learning tool and support engagement with future crews. --Andrea Cavallucci, Shipboard Finance Process Lead, MSC Cruises

Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice! In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You'll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks. Featuring striking color photos throughout, this handy guide--and great gift--offers easy directions for dozens of ice projects and suggestions for further freezer fun. Both instructional and inspirational, The Ice Book will help you take your nonalcoholic and boozy beverages to the next level.

A new edition of the classic bestseller from the original authors, with additional material specifically prepared for Canadian readers by long-time "This Morning CBC producer, Ira Basen, and Jane Farrow, the author of Wanted Words. In 1977, a publishing sensation was born. The Book of Lists, the first and best compendium of facts weirder than fiction, was published. Filled with intriguing information and must-talk-about trivia it has spawned many imitators -- but none as addictive or successful. For nearly three decades since, the editors have been researching curious facts, unusual statistics and the incredible stories behind them. Now the most entertaining and informative of these have been brought together in a long-awaited, thoroughly up-to-date new edition that is also the first Canadian edition. Ira Basen and Jane Farrow have augmented the existing lists with fascinating homegrown material, and compiled lists specifically of relevance to Canadian readers. So if you've always wanted to find out how porcupines really mate, how comedy can kill and -- that most essential piece of knowledge -- how long the longest recorded nose was, this is the book for you. With contributions from a variety of celebrities and experts including Margaret Atwood, Mike Myers, Michael Ondaatje, Dave Eggers, Phillip Pullman and Charlotte Gray, this anthology has something for everyone -- and more than you ever suspected you wanted to know. A list of lists from "The Book of Lists: 10 Notable Film Scenes Left on the Cutting Room Floor 10 Afflictions and Their Patron Saints 14 Nations with More Sheep Than People 5 Trips to the Canadian Wilderness That Ended in Disaster 10 ReallyBad Canadian Sports Teams 14 Last Words of Famous Canadians Kurt Browning's 9 Turning Points in Figure Skating History 7 Trial Verdicts That Caused Riots 12 Museums of Limited Appeal 10 Unusual Canadian Place Names That Start with a "B" 7 Well-Known Sayings Attributed to the Wrong Person 10 Celebrated People Who Read Their Own Obituaries Sloane's Jay Ferguson's 10 Perfect Pop Songs 13 Possible Sites for the Garden of Eden 9 Canadian Sports Stars Who Became Politicians First Sexual Encounters of 13 Prominent Canadians Four Foods Invented by Canadians 1. Processed Cheese -- J. L. Kraft grew up on a dairy farm in Stevensville, Ontario. While working as a grocer he was struck by the amount of cheese that was wasted on wheels of cheddar when the dried rind was scraped off to get at the fresh interior. He resolved to find a way to use this "waste" product, experimenting with double boilers, preservatives and cheddar. Eventually he found a way of stabilizing the dairy product that has come to be known as processed cheese. 2. Frozen Foods -- The technology to freeze food quickly and transport it to markets far away was developed in Halifax in 1928. Within a year, "ice fillets" were being sold to fish-deprived Torontonians who loved the taste and didn't seem to mind the high price tag. Despite this, the fishing industry and private companies lost interest and quickly mothballed the project. In 1930, a feisty American, Colonel Clarence Birdseye, claimed responsibility for developing frozen foods and promptly made a fortune. 3. Pablum -- Invented in 1930 by Dr. Alan Brown, assisted by researchers Theodore Drake and Fred Tisdall. The add-water babycereal revolutionized infant nutrition, and, of course, became synonymous with food that was bland and mushy. 4. Poutine -- Although many claim responsibility for the crowd-pleasing combination of squeaky cheese curds, canned gravy and french fries, it is generally agreed that the first order of this regional specialty of Quebec was served up by restaurant owner Fernand Lachance in 1957. Many variations on the original recipe exist including one deluxe version with foie gras served in Montreal's Pied de Cochon bistro.