Description
The tourism industry is a multi-billion dollar enterprise, with more people from all cultures and nationalities choosing to spend their leisure time traveling and visiting new locations. To exploit this burgeoning market, tourism agencies must carefully consider the desires and goals of travelers from around the world.
The Handbook of Research on Global Hospitality and Tourism Management contributes to the body of knowledge on travel and tourism by presenting a global view of the hospitality industry, including theoretical research into industry trends as well as case studies from around the world. This handbook provides travel agents, owner-operators, and students and researchers in the hospitality industry with the latest research, findings, and developments in the field.
Within this handbook of cutting-edge research, readers will find chapters and cases on topics such as travel and tourism in a global economy; local, glocal, and international hospitality; challenges in environmental management; cultural cuisine; and destination management, among others.
Reviews and Testimonials
Scholars of tourism present recent research in the field to students and practitioners. Among their topics are an analysis of the characteristics and dynamic development of an emergent sustainable hotel business model in Italy: Albergo Diffuso (diffused hotel), the influence of national culture and organizational culture on the success of an expatriate overseas assignment, challenges and opportunities for developing tourism in least developed countries, a future research agenda for how pre-alliance motives and strategies affect post-alliance performance in the airline industry, and whether national culture matters in the impact of integrated marketing communications on hotel brand equity.
– ProtoView Book Abstracts (formerly Book News, Inc.)
Author's/Editor's Biography
Angelo Camillo (Ed.)
Angelo A. Camillo
, PhD, teaches capstone courses Strategic Management and Business Policy, Hospitality Management and Wine Supply Chain Management in the School of Business and Economics at Sonoma State University, California, USA . He has over 35 years of international hospitality industry management experience and has worked and lived in ten countries and four continents. He holds a degree from Heidelberg Hotel Management School Germany, a MBA from San Francisco State University, and a PhD from Oklahoma State University. He specializes in Strategic Management, Global Enterprise Management, Management Consulting and Design Thinking, Hospitality Entrepreneurship and Business Development, Wine Education, Wine List and Menu Engineering, Nutritional Analysis and Food Products Labeling. He is also hospitality business consultant to American and international clients.