Examines the management, marketing and finance issues most important to industry members
Reveal an integrated model of tourism and address consumer behavior, service quality and personal selling
Readings and integrative cases offer application activities for students
Includes new chapters on technological innovations and sustainability issues
Begins with a comprehensive model of tourism and unfolds by considering each piece of the model in succession
Students should find the text enjoyable and educational.
The Author
Roy A. Cook - Associate Dean of the School of Business Administration and Professor of Management, Fort Lewis College, Durango, Colorado.
Laura J. Richardson - Holds BS and MS degrees in Hotel, Restaurant, and Travel Administration from the University of Massachusetts at Amherst. Experience in the restaurant, institutional food service, and entertainment industries. Teaching at Northern Arizona University.
Joseph Marqua - Degrees from the Culinary Institute of America and Fort Lewis College. Hospitality and services executive with 20 years experience in operations, finance, and organizational design and more
Inside the Book
PART 1: 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 Technologies’ Competitive Advantages
PART 2: Tourism Service Suppliers
Transportation
Accommodations
Food and Beverage
Attractions and Entertainment
Destinations
Readings
Integrative Cases
PART 3: The Service and Hospitality Environment
Economic and Political Impacts of Tourism
Environmental and Social/Cultural Impacts of Tourism
