With a thorough and in-depth analysis of the $800 billion restaurant and foodservice industry, Restaurant, Food & Beverage Market Research Handbook 2018-2019 provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more. Comprehensive demographic data for all dayparts at full-service and quick-service restaurants, as well as an analysis of restaurant spending in each state and dining statistics for metropolitan areas, are provided.

The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies.

This handbook provides new dimensions and directions to design tourism education curriculums and transform students' learning. It delves into issues such as job opportunities, business opportunities, required skill sets, and the role of critical and creative thinking in tourism education, and focuses on a shift in mindset from R&D (research and development) to L&D (learning and development), to aid in gaining in-the-field knowledge. It presents a global perspective on the latest trends, innovative curriculum, research, and skill needs in the travel, tourism, and hotel industry via empirical, theoretical, and conceptual chapters, as well as through global case studies. This handbook explores how to develop the skills, attributes and prospects for employment in these competitive industries, and also highlights what employers in the tourism and hospitality sectors expect from graduate and/or post-graduate candidates. Besides examining the contribution of tourism education towards a better society, this handbook introduces a new way of designing curriculums, and examines the past practices, current trends, and future opportunities in the field.

The COVID-19 pandemic has shocked every part of society. The rise of businesses to the important task of improving sustainability and responsibility has been interrupted by the stress of the pandemic. In its wake, organizational leaders must reassess the best strategies considering the changes made by the “new normal.” The Handbook of Research on Changing Dynamics in Responsible and Sustainable Business in the Post-COVID-19 Era provides valuable insight of the significant changes caused by the COVID-19 pandemic in terms of defining, characterizing, presenting, and understanding the meaning, challenges, and implications of responsible and sustainable business. Covering topics such as consumerism, supply chain management, and sustainable organizational performance, this major reference work is an excellent resource for academicians, scientists, researchers, students, business specialists, business leaders, consultants, government institutions, and policymakers.

Tourists frequently rely on social networks to provide information about a product or destination as a decision support tool to make adequate decisions in the process of planning a trip. In this digital environment, tourists share their travel experiences, impressions, emotions, special moments, and opinions about an assortment of tourist services like hotels, restaurants, airlines, and car rental services, all of which contribute to the online reputation of a tourist destination. The Handbook of Research on Social Media Applications for the Tourism and Hospitality Sector is a fundamental reference source that provides vital theoretical frameworks and the latest innovative empirical research findings of online social media in the tourism industry. While highlighting topics such as e-business, mobile marketing, and smart tourism, this publication explores user-generated content and the methods of mobile strategies. This book is ideally designed for tour developers, travel agents, restaurateurs, hotel management, tour directors, entrepreneurs, social media analysts, managers, industry professionals, academicians, researchers, and students.

Interdisciplinary in terms of both its coverage and contributions, The Routledge Handbook of Diversity, Equity, and Inclusion Management in the Hospitality Industry provides an informative and systematic guide to the current state of knowledge on workforce diversity and its management. Providing empirical knowledge and reflective practice on diversity issues and their management in the hospitality industry, this handbook includes chapters written by a plethora of experts in the diversity management (DM) field, including scholars, academics, and industry experts, such as managers from leading hospitality industry firms. Logically structured and embellished with illustrative figures throughout, the volume provides critical reviews and an appraisal of current research and the future development of conceptual and theoretical approaches to diversity, equity, and inclusion (DEI) management in the hospitality industry, including dimensions of diversity in hospitality, such as gender, cultural/ethnic, age, disability, sexual orientation, and Indigenous workers. Elucidative examples are used from different countries such as Australia, Austria, Canada, Japan, United Arab Emirates, and India, and the volume takes a solution-based approach, providing future directions for emerging diversity researchers. Global in perspective, this book is a pivotal teaching resource for academics, an illustrative reference resource for Ph.D. students and early career researchers who work on workforce diversity and a practical guide for managers and HR consultants. It will also appeal to wider audiences, including those in tourism, recreation and leisure studies, and other professional fields.

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

With the rise of information and communication technologies in today’s world, many regions have begun to adapt into more resource-efficient communities. Integrating technology into a region’s use of resources, also known as smart territories, is becoming a trending topic of research. Understanding the relationship between these innovative techniques and how they impact social innovation is vital when analyzing the sustainable growth of highly populated regions. The Handbook of Research on Smart Territories and Entrepreneurial Ecosystems for Social Innovation and Sustainable Growth is a pivotal reference source that provides vital research on the global practices and initiatives of smart territories as well as their impact on sustainable development in different communities. While highlighting topics such as waste management, social innovation, and digital optimization, this publication is ideally designed for civil engineers, urban planners, policymakers, economists, administrators, social scientists, business executives, researchers, educators, and students seeking current research on the development of smart territories and entrepreneurship in various environments.

A seminal text in the field, this new edition of The Routledge Handbook of Health Communication provides students and scholars with a comprehensive survey of the subject’s key research foundations and trends, authored by the discipline’s leading scholars. The third edition has been completely updated and reorganized to guide both new researchers and experienced scholars through the most critical and contemporary topics in health communication today. There are eight major sections covering a range of issues, including interpersonal and family health communication; patient-provider communication; healthcare provider and organizational health communication; mediated health communication; campaigns, interventions, and technology applications; and broad issues such as health literacy, health equity, and intercultural communication. Attention also is devoted to foundational issues in health communication, such as theory and method; multidisciplinary, interdisciplinary, and transdisciplinary communication research; research translation, implementation, and dissemination; and narrative health communication. There is new attention to policy and NGOs, the environment, public health crises, global health, mental health and mental illness, and marginalized populations such as Black, Latinx (a/o), Native/First People, and LGBTQ+ individuals, as well as the multiple challenges health communication researchers face in conducting research. The handbook will continue to serve as an invaluable resource for students, researchers, scholars, policymakers, and healthcare professionals doing work in health communication.

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.