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Hospitality, Travel & Tourism

Most popular at the top

  • Controlling im Sportby Mathias Graumann; Lutz Thieme; Gunter Archinger; Christopher Blümlein; Jens Brämer; Thorsten Endres; Mathias Graumann; Alexander Kiel; Dirk Mazurkiewicz; Elisa Ramb; Daniel Sattler; Tanja Schäfer; Michael Scharf; Mark Schober; Maike Schramm; Lutz Thieme; Susanne Weber; Martin Weinitschke; Horst Werner

    Erich Schmidt Verlag 2010; US$ 40.78

    Hauptbeschreibung Ohne Controlling kein zielgerichtetes Management. Was unbestritten für Unternehmen gilt, zählt heute genauso im Sport - erst recht mit Blick auf die angespannte Finanzlage vieler Vereine, Verbände, Ligaorganisationen und privater Betreiber. Mathias Graumann und Lutz Thieme stellen deshalb vor, wie Sportorganisationen ihren Fortbestand... more...

  • Ambush Marketing im Sportby Gerd Nufer

    Erich Schmidt Verlag 2010; US$ 58.28

    Hauptbeschreibung Vor dem Hintergrund enormer Kosten im Sportsponsoring setzen Unternehmen verstärkt auf Ambush Marketing. Dabei wird in der Unternehmenskommunikation die mediale Aufmerksamkeit von Sport-Events genutzt, ohne jedoch Vermarktungsrechte hierfür erworben zu haben. Der Grat zwischen innovativer Kommunikationspolitik und der Verletzung... more...

  • Sportvermarktung in Krisenzeitenby Peter Rohlmann

    Erich Schmidt Verlag 2010; US$ 34.95

    Hauptbeschreibung Konjunkturkrisen bleiben nicht ohne Auswirkungen auf das Sportbusiness. Die Folgen können für Vereine und Verbände gravierend sein - von rückläufigen Werbeeinnahmen bis zur Zahlungsunfähigkeit. Wie können Sportvereine und -verbände diesen Auswirkungen trotzen? Peter Rohlmann gibt in diesem eBook Antworten und gleichzeitig Einblicke... more...

  • How Baking Worksby Paula I. Figoni

    Wiley 2010; US$ 29.50

    An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing... more...

  • The Soul of a Chefby Michael Ruhlman

    Penguin Group US 2001; US$ 16.00

    In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas... more...

  • Sport-Marketingby Walter Freyer

    Erich Schmidt Verlag 2011; US$ 69.96

    Hauptbeschreibung Sportliche Leistungen und Erfolge werden auf allen Ebenen immer professioneller vermarktet: von den Mega-Events und Profi-Ligen des Spitzensports über Fitness-Studios und Sportreisen bis zu lokalen Veranstaltungen im Breiten- und Freizeitsport. Doch um das gesamte Marketing-Instrumentarium im Sport erfolgreich einsetzen zu können,... more...

  • Torkildsen's Sport and Leisure Managementby Peter Taylor

    Taylor and Francis 2012; US$ 69.95

    This classic textbook provides comprehensive coverage of key topics taught within sport and leisure management courses today. Revised in a new sixth edition, it provides an insightful and engaging introduction, featuring analysis of managerial ideas and issues required by students aiming for a career in this expanding industry. more...

  • Quantitative Methods in Tourismby Rodolfo Baggio; Jane Klobas

    Channel View Publications 2011; US$ 49.95

    Tourism studies often deal with complex mixes of external and local factors and the attitudes, perceptions and actions of tourists themselves. In seeking to understand individual elements of this mix, or the results of interactions between them, tourism authorities, managers and researchers often collect quantitative data, but until now the few existing... more...

  • Zoos and Tourismby Warwick Frost

    Channel View Publications 2010; US$ 49.95

    Zoos are important and popular tourist attractions. Spread around the world, they are typically located in major cities, with visitation levels comparable to other major attractions. Nature-based attractions constructed in artificial settings, they face the challenge of trying to balance potentially conflicting aims of conservation, education and entertainment.... more...

  • The Theory of Hospitality and Cateringby David Foskett; Neil Rippington; Patricia Paskins

    Hodder Education 2011; US$ 43.18

    A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the... more...