This Leadership tutorial book celebrates the amazing career of Guy Savoy and his ascent onto the Global scene as a prominent cuisineare and accomplished Hospitality industry leader. He has done so while simultaneously mentoring his son Franck who leads Restaurant Guy Savoy in Las Vegas, USA. In this book Guy Savoy's multi-generational leadership style is viewed through the lens of contemporary leadership philosophy, organizational development concepts, and the rich tradition of French Gastronomy.
Hospitality is an industry characterised by its complex nature and numerous sectors including hotels, hostels, B&Bs, restaurants, pubs, nightclubs and contract catering. However, despite its segmentation, there are key issues that are pertinent to all subsectors. The Routledge Handbook of Hospitality Management adopts a strategic approach and explores and critically evaluates current debates, issues and controversies to enable the reader to learn from the industry’s past mistakes as well as future opportunities. Especially relevant at a time when many sectors of the industry have to re - evaluate and reinvent themselves in response to the economic downturn the Handbook brings together specialists from both industry and academia and from a range of geographical regions to provide state-of-the-art theoretical reflection and empirical research. Each of the five inter related sections explores and evaluates issues that are of extreme importance to hospitality organisations, many of which have not been adequately explored before: external and internal customers, debates surrounding finance, uncertainty risk and conflict, sustainability, and e-Hospitality and Technology. This book is an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study. It is essential reading for students, researchers & academics and managers of Hospitality as well as those of Tourism, Events, Marketing, and Business Management.
As the hospitality industry continues to grow, managers and educators are faced with the task of preparing future hospitality professionals for a rewarding but challenging career. Due to the impact of an ever-changing economy on the industry as a whole, the education of hotel managers and professionals has become an increasingly important area of study. Educational Strategies for the Next Generation Leaders in Hotel Management combines practical experience with the effective pedagogical approaches being implemented in higher learning institutions and hospitality programs internationally. Highlighting key issues surrounding the current and future scope of hotel management and the skills and knowledge necessary for career success in the hospitality industry, this publication is an essential reference source for hospitality managers, educators, and students interested in the future of the industry and the best practices for hospitality education. This publication features timely, research-based chapters and analysis relevant to topics in the hospitality industry including, but not limited to, craft-based learning, e-learning, higher education, hospitality management, human resources, opening delays, professional development, six sigma, women in global leadership, and work integrated learning.
This generational leadership story illuminates the amazing career of Yvon Madec and his family’s historical legacy in oyster farming. Madec has forged his career while simultaneously mentoring his daughter, Caroline, who works side by side with her father at their Brittany, France oyster farm. Their story offers food enthusiasts and leadership professionals a unique tutorial on family centered leadership and succession planning in French gastronomy. In this multi-generational profile, Yvon Madec and his family legacy is uncovered through discovery of their unique regional terroir, the ocean and aber products they yield. We will look deep into Yvon’s craft as an oysterman and the leadership composition of father and daughter, divided by generations, yet unified by a common interest in refinement and perfection.
The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry. Packed with advice on selecting a culinary school and tips for using your degree to land your dream job, Culinary Careers For Dummies offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist/general manager, Sommelier, menu creator, food writer, consultant/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job. Expert guidance on cooking up your career plan to enter the food service industry Tips and advice on what to study to get you where you're headed Packed with information on the many career options in the culinary field Culinary Careers For Dummies is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.
Talk does not cook rice That’s a Chinese saying, and it’s so true. You can talk all you want about your plans but they end right there if you’re unable to take steps to accomplish them. With this year coming to an end, it’s time you gather the courage to accept where you currently stand. Have you applied for the scholarship that could take some burden off your fi nances? Have you sat for the exam that could open the door to the career of your dreams? Have you attended the seminar that could guide you to your courses? Have you met with the course counselor who could advise on your future career? It’s all about planning and working hard to make those plans a reality. Nothing reveals your character more than your determination to succeed. To help get things on the right track is what the easyuni.com Ultimate University Guide all about. We keep our readers at the core of our focus. Like every issue, we have some very instructive articles to guide you in making informed decisions about your future career. Like the magazine you’re now holding, with a fresh and clean design, our website has been redesigned to make it more intuitive and user-friendly. For instance, now, you not only get to see universities based on your subjects and study level but also fi lter your search results based on rankings, tuition fees and many more preferences. For example, if you’re looking for a university with a low fee, you can just set your budget preference using our slider and fi nd the universities which fall under your budget range. Similarly, if a student is looking for top universities, just sort the search results by rankings. It’s that easy. Till we meet again next year, I leave you with a gem from the father of invention himself, Thomas Alva Edison: “Genius is 1 percent inspiration, 99 percent perspiration”. It’s time for you to shine. Edwin Tay (Editor’s Note, CEO)
New Year, New Possibilities Happy 2015! Time really fl ies and we’re already on our fi fth issue of the easyuni.com Ultimate University Guidebook. The start of every year is a time fi lled with optimism, hopes and aspirations. It’s when plans and resolutions are made to achieve new breakthroughs and success. What’s sad though is most people fail to realize their goals - by giving up, not working hard enough, or even not having the courage to see through hard times. For the most part though, it’s due to not being 100% absolutely clear on your goals and knowing what to do to achieve them. That’s why easyuni.com was born to help students make the best possible decision for possibly the most important decision in their life - knowing what and where to study. We’re super excited with our fi rst issue of 2015 and hope it gets you pumped up to achieve your goals, face new challenges head-on, grow and discover just how awesome you are! In this issue, you defi nitely want to check these out:• Music fans can check out how to be a superstar music teacher • College life stressing you out? Read up some cool and creative ways to stay stressfree and kick-butt in college • See how being a hero online-gamer can possibly earn you some serious moolah (Yeah, we’re awesome like that - to go out of our way to give you best advice to have a rocking college life). And many more cool stuffs on school scholarships and some cool tips on how to ace your classes. Psst… We’re cooking something super top-secret and exciting for April’s issue, and because we love our student readers so much, here’s a tiny teaser - it’s bloody ace, mate and gonna be epic! (hint: note the colloquialism and you may have an idea!) Wishing you a rocking 2015 and hoping you enjoy this issue! Edwin Tay CEO
When tourists travel, they often seek the exotic. The farther they venture, the more unique the cultures they gaze upon, the greater the prestige accrued; cross-cultural contact is commonplace. Yet despite the obviously transnational character of the tourist experience, national borders define existing studies of tourism. Spanish, French, or German tourism is treated almost in isolation and there are only hints of a larger transnational impetus behind the creation of national tourism products. This volume tells a different story. Although modern tourism first evolved in Europe changes were never confined to national borders. The Grand Tour, the birthplace of modern tourism, was consummately transnational in both its execution and its influence. Although seaside resorts originated in Britain, the aesthetic and scientific ideas that made beaches desirable emerged through conversation among Dutch painters, English travellers, and both British and Continental scientists and philosophers. When travel was finally available to the masses, Irish tourism advocates looked to England, Continental Europe, and America for ideas. The Nazi leisure organization, Strength through Joy (KdF), was based on an earlier Italian model, the Dopolavoro. World's Fair promoters raided previous fairs in other countries for ideas. European-wide demand and taste helped shape nudist practice in France and beyond. At every turn, practices and products developed because tourism lent itself to trans-national discourse. The contributors examine a wide range of topics that together make a powerful argument for the adoption of a new transnational model for understanding modern tourism. An essential addition to the library of academics studying the history of tourism, popular culture and leisure in Europe, the book will also provide interest to scholars of transnational topics, including Europeanization and globalization.
Managing People in Commercial Kitchens: A Contemporary Approach uses original research to argue that senior managers (head chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation, and performance evaluation) due to the group’s strong occupational identity and culture. The understanding of chefs’ work from a management perspective is critical for successful hospitality operations but has been historically under-researched. Chapters provide a detailed account of chefs’ work in commercial kitchens from an HRM perspective. Using occupational identity and culture as a vehicle, this book explores the different aspects of managerial work in commercial kitchen settings: general management, leadership, education and training, skills and competencies, managing deviant behaviour, managing stress, and managing diversity (focused on gender segregation). The final chapter looks at future perspectives on this unique working environment and the many challenges arising from the latest developments such as the COVID-19 pandemic. Providing both theoretical insights and practical applications with the use of case studies throughout, this will be of great interest to upper-level students and researchers in hospitality, as well as a useful reference for current managers in the field.
Examines the ins and outs of the food service industry, providing tips for success, an in-depth glossary of industry jargon, and an overview of the current state of the industry.
