Routledge Handbook of Hospitality Management

Ioannis Pantelidis is a Senior Lecturer in Hospitality and Culinary Arts at the University of Brighton.  He is the Euro BA Course Leader and a Cluster Leader for the Postgraduate provision at the School of Sport and Service Management.  He is co-author of the established text Food and Beverage Management and Hospitality Editor for the Journal Tourism and Hospitality Research. His research interests focus in food and beverage management and consumer behaviour in hospitality. He has lead successful consultancy projects for hotels, restaurants, marketing companies, private clubs, tourism destinations and technology companies. He currently serves both in the executive council of the Institute of Hospitality and the executive of the Council for Hospitality Management Education.

"This Handbook offers an invaluable strategic perspective on the hospitality industry and is a welcome antidote to a field dominated by many operationally-based texts. The concise chapters, all written by authors with a research pedigree, offer insights into contemporary topics with the added bonus of illustrative case studies and extensive reference lists. The handbook will be a ‘must have’ for both undergraduate and postgraduate users, particularly aspiring future corporate managers." - Professor Angela Roper, International Hotel and Resort Management, University of West London

• 1. Editorial Introduction; An Alternative Approach To Understand Hospitality Management Part 1: Consumer Behaviour And Relationship Management 2. Consumption Experiences And Hospitality & Tourism Marketing 3. Strategic Fit And Scope Of Customer Relationship Management in Hospitality Organizations 4. Consumer Perceptions, Satisfaction and Notions of Quality 5. Consumer Behaviour Models In Hospitality And Tourism Part 2: Human Resource Management 6. Personality And Hospitable Behaviour 7. Engagement: A New Concept In The Hospitality Industry? The Role Of Management In Increasing Engagement Amongst Hospitality Workers 8. Competitive Advantage Through People 9. Labour Turnover In Hospitality 10. Managing & Leading Cats & Dogs Within Hospitality Organisations; The Changing Times For The Hospitality Industry 11. Flexible Labour; The Modern Labour Market In Hospitality Part 3: Financial Issues 12. Strategic Growth Within Emerging Hotel Markets: The Case Of Jumeirah Hotel And Resorts In Dubai 13. Future Of Perceived Price Fairness Research In Hospitality 14. Hotel Valuation 15. Corporate Finance In Hotel Industry: Strategies For Growth. The Marriott Case Part 4: Uncertainty, Risk And Conflict 16. Greek Hospitality Industry Responses To The Financial Crisis: A Case Study Of Two Athenian Hotels 17. Building Business Resilience In Hotel Global Operating Systems 18. Organize With Chaos In Hospitality 19. Towards An Anti-Corruption Compliance Framework For International Hotel Groups 20. ‘Stars War’: Conflicts Between Chefs And Restaurant Guides 21. Strategic Collaboration With Distribution Partners: Changes, Conflicts, Challenges Part 5: Sustainable Hospitality 22. Hospitality And Sustainability: History, Dimensions And Developments 23. Membership Of The New Forest Green Leaf Tourism Scheme: An Exploration Of The Commercial And Environmental Motivations Among Tourism And Hospitality Micro-Smes Part 6: E-Hospitality And Technology 24. Hospitality From Web 1.0 To 3.0 25. E-Hospitality And Technology 26. Beyond The Virtual; Hospitality And “Breathing” Social Networks 27. Information Seeking And E-Resources In Hospitality