Conrad Lashley – författare

Hospitality: a social lens follows on from the unique contribution made by In Search of Hospitality: theoretical perspectives and debates. It progresses debate, challenges the boundaries of ways of knowing hospitality, and offers intellectual insights stimulated by the study of hospitality.The contributing authors provide tangible evidence of continuing advancement and development of knowledge pertaining to the phenomenon of hospitality. They draw on the richness of the social sciences, taking host and guest relations as a means of studying in-group and out-group relations with and between societies. The chapter contributors represent a multi-disciplinary, international grouping of leading academics with expertise in hospitality management and education, human resource management, linguistics, modern languages, gastronomy, history, human geography, art, architecture, anthropology, and sociology. Each lends their expertise to apply as a social lens through which to view, analyse, and explore hospitality within a range of contexts. Through this process novel ways of interpreting, knowing and sense-making emerge that are captured in the final chapter of the book, and have informed future research themes which are explored.

This is the first book to explore workforce slavery and liberation together within commercial hotel, restaurant and bar activities, the hospitality industry being particularly vulnerable to potential illegal action and reputational damage via involuntary involvement in human trafficking and sexual exploitation.Slavery is the most oppressive form of labour exploitation and is illegal in Western Europe and most of the industrialised world. On the other hand, ‘neo-slavery’ oppresses the powerless through low pay and employment practices that predominantly serve the interests of the employer. This book explores the most exploitative forms of slavery, 'neo-slavery' and human trafficking in the hotel industry, and offers insights into empowerment through liberative trade unions and worker co-operatives. The study’s multifaceted cross-cultural approach includes in-depth chapters on Brazil and the Netherlands as well as a multitude of examples from the UK, exposing the topic as an international problem. Written by international specialists, this significant book will appeal widely to upper-level students and researchers in hospitality, and specifically, to all those interested in human resource management in the hospitality and hotel industry, as well as human rights issues and business ethics.

This is the first book to explore workforce slavery and liberation together within commercial hotel, restaurant and bar activities, the hospitality industry being particularly vulnerable to potential illegal action and reputational damage via involuntary involvement in human trafficking and sexual exploitation.Slavery is the most oppressive form of labour exploitation and is illegal in Western Europe and most of the industrialised world. On the other hand, ‘neo-slavery’ oppresses the powerless through low pay and employment practices that predominantly serve the interests of the employer. This book explores the most exploitative forms of slavery, 'neo-slavery' and human trafficking in the hotel industry, and offers insights into empowerment through liberative trade unions and worker co-operatives. The study’s multifaceted cross-cultural approach includes in-depth chapters on Brazil and the Netherlands as well as a multitude of examples from the UK, exposing the topic as an international problem. Written by international specialists, this significant book will appeal widely to upper-level students and researchers in hospitality, and specifically, to all those interested in human resource management in the hospitality and hotel industry, as well as human rights issues and business ethics.

A concise, practical guide that provides the skills and knowledge for current and future managers across the hospitality industry. The book provide a concise resource for all emerging hospitality managers, and for academics preparing students for careers within the hospitality industry.With a ‘how to do’ agenda, the authors offer a practical guide to the skills and knowledge needed by those who will be managing bars, restaurants and hotels in the fast moving hospitality retailing contexts. Written in a non-academic style, this book will be a valuable resource for students and early career managers working in the hospitality sector.

'In Search of Hospitality' is a unique contribution to the study of hospitality, exploring the practice of hospitality across disciplines, and adopting an international perspective where appropriate.'In Search of Hospitality':*brings together an extraordinary collection of leading researches and writers in hospitality, sociology, philosophy and social history, providing a truly global perspective on hospitality* focuses the study of hospitality across the range of human, social and economic settings* provides a reference point for the future development of hospitality as an academic discipline.This text is ideal for students and academics in both the applied fields of hospitality and tourism studies, and general academic fields in business studies and behavioral sciences. For practitioners in hospitality, leisure and tourism businesses the text provides a provocative and informative guide to understanding and providing hospitality in commercial contexts.

'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations.Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit.'Hospitality Retail Management' shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives while also allowing local managers to interpret their local market as they see fit.Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text.

'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising.In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.

'Empowerment: HR strategies for service excellence' shows managers and students the importance of empowerment as part of human resource strategy. It provides a critical perspective of this established vital management technique, identifying factors that will lead to a win: win situation for all concerned.When successfully incorporated as part of HR strategy, empowerment can:* enable organizations to gain commercial and competitive advantage* become more flexible* improve employee commitment* use the skills of individual employees to best advantage and enhance personal capabilities.'Empowerment: HR strategies for service excellence' uses case studies from companies such as McDonalds, TGI Fridays and Harvester Restaurants to build a picture of empowerment of service employees in context, illustrating how different forms of empowerment are employed and different working arrangements are practiced.

'Business Development in Licensed Retailing: a unit manager's guide' details the indispensable skills and techniques needed to manage units within licensed retail organisations in a flexible and entrepreneurial manner.This book:· Forms the basis of a complete course for a unit manager's development.· Provides an overview of the range of skills needed for effective unit management.· Supports the development of techniques with examples from existing best practice and case examples from companies such as JD Wetherspoon's, TGI Fridays and McDonald's amongst others.Business Development in Licensed Retailing considers the functional management techniques required at unit management level, covering recruitment, human resource management, operations, service quality and customer relations, financial measurement and analysis, promotions and strategic planning. The analysis systematically provides all the practical know-how you need to produce of a comprehensive business plan for your unit.Ending with a comprehensive case study that demonstrates all the aspects of business development working in a real-life scenario, the text is ideally suited for lecturers and management development personnel to use as a learning resource through which readers can apply the principles and techniques outlined.

'In Search of Hospitality' is a unique contribution to the study of hospitality, exploring the practice of hospitality across disciplines, and adopting an international perspective where appropriate.This title brings together an extraordinary collection of leading researches and writers in hospitality, sociology, philosophy and social history, thereby providing a broad and comprehensive perspective on hospitality. It focuses the study of hospitality across the range of human, social and economic settings, and provides a reference point for the future development of hospitality as an academic discipline.Harnessing this wide range of viewpoints, 'In Search of Hospitality' offers an intellectually stimulating and innovative approach to the study of hospitality. It is ideal for students and academics within both the applied fields of hospitality and tourism studies and the general fields of business studies and behaviour sciences. It is also suitable for practitioners in hospitality, leisure and tourism businesses, for whom it provides a provocative and informative guide to understanding and providing hospitality within a commercial context.

Organization Behaviour for Leisure Services provides the reader with the conceptual tools necessary for analysing organizational behaviour in the context of hospitality, leisure and tourism provision, and understaanding events in order to take appropriate management action.Taking the view that leisure services involve an array of industry sectors - they are related, for instance, to work-time spent eating, drinking and staying away from home, as well as the more obvious recreational pursuits - the text uses examples and case studies from a wide range of international businesses such as hotels, restaurants, museums, shopping malls and sports stadia. Specific examples used are from Marriotts, McDonald's, Trafford Centre and many more. With a user-friendly structure and style, the text is an ideal introduction to the fundamental issues involved - perfect for students and managers alike. This book discusses and questions a number of key elements, including:The individual and the organizationGroups in the organizationOrganizational structures and behaviourManagement within the organizationCommercial hospitality, leisure and tourism in a service contextThere is a Tutor Resource pack available to lecturers who adopt this text. Accredited lecturers can request access to download this material by going to http://books.elsevier.com/academic/defaultmanuals.asp? to request access.

This book provides a complete overview of timeshare development and operation models. The authors take a comprehensive look at the present and future of this growing segment of the hospitality industry, including specialized approaches to marketing, human resources, service quality, finance, legal considerations and professional ethics.Timeshare, or vacation ownership, is a relatively recent leisure phenomenon. It emerged in the late 1950s as a way to secure extra capital resources to fund property expansion. Shareholders had the right to use these properties on a regular basis. Although arrangements have grown in complexity and variation, the model allows for customers to buy rights to use a property for a fixed time period each year. Timeshare arrangements have experienced rapid international growth particularly in the last fifteen to twenty years and are now an important vacation arrangement. Most of the world's major hotel and resort developers now operate timeshare properties. Firms like Marriott, Hilton, Hyatt, Disney and Ramada have brought a new formality and legitimacy to timeshare development and operation.

Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years.Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future.Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of ‘reflective practice’ activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!

Vacation ownership is becoming a mainstream travel product. Continued growth based on number of units sold and an increasing number of international brands has placed this segment in a very strong position. As the market continues to grow, there is an increasing demand for clear and engaging sources of information on the key issues and components of vacation ownership, from both hospitality management students and the public. This book updates hospitality students in this vacation sector, provides the key background information, explanation of the growth, the components to vacation ownership management and an overview of opportunities in vacation ownership management. Timeshare Management provides the understanding of the financing, marketing, sales, management, and human resource issues surrounding the subject – vital to any hospitality and tourism student.

There is much more to exam success than just knowing the course material. There are various skills needed for exams such as revising correctly, exam time management and dealing with nerves and stress, and this book practically deals with these. This text is a practical guide full of original techniques that will help the student to: understand what examiners are really looking for, use revision time more effectively, improve memory, make the most of allotted time in an exam, write better essays, learn how to eliminate exam stress, improve diet and lifestyle to boost energy levels. An essential text for exam success.

Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the ‘right person for the job’ in practice results in some applicants appearing to be ‘more right’ than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits’ appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.

Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the ‘right person for the job’ in practice results in some applicants appearing to be ‘more right’ than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits’ appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.

In recent years there has been a growing interest in the study of hospitality as a social phenomenon. This interest has tended to arrive from two communities. The first comprises hospitality academics interested in exploring the wider meanings of hospitality as a way of better understanding guest and host relations and its implications for commercial settings. The second comprises social scientists using hosts and guests as a metaphor for understanding the relationship between host communities and guests as people from outside the community – migrants, asylum seekers and illegal immigrants.The Routledge Handbook of Hospitality Studies encourages both the study of hospitality as a human phenomenon and the study for hospitality as an industrial activity embracing the service of food, drink and accommodation. Developed from specifically commissioned original contributions from recognised authors in the field, it is the most up-to-date and definitive resource on the subject. The volume is divided into four parts: the first looks at ways of seeing hospitality from an array of social science disciplines; the second highlights the experiences of hospitality from different guest perspectives; the third explores the need to be hospitable through various time periods and social structures, and across the globe; while the final section deals with the notions of sustainability and hospitality. This handbook is interdisciplinary in coverage and is also international in scope through authorship and content. The ‘state-of-the-art’ orientation of the book is achieved through a critical view of current debates and controversies in the field as well as future research issues and trends. It is designed to be a benchmark for any future assessment of the field and its development.This handbook offers the reader a comprehensive synthesis of this discipline, conveying the latest thinking, issues and research. It will be an invaluable resource for all those with an interest in hospitality, encouraging dialogue across disciplinary boundaries and areas of study.

This book critically explores conflict and hostility in a range of hospitality settings and from a broad stakeholder perspective.The provision of accommodation, food, and drink in commercial settings has conflict at its core because the commercial transaction between hosts and guests can result in a clash of expectations between the server and served. These service encounters involve stakeholders other than immediate personnel and their clients; owners, managers, local communities, and regulatory and licensing authorities also have concerns about the hotels, restaurants, and bars in their midst. The book recognises that these different stakeholders frequently have common interests but are also in conflict as their needs and goals compete with others. By reviewing these multi-agenda perspectives, the contributors offer new insights into topics such as conflict theory within the hospitality industry, human trafficking, employee conflict, dysfunctional leadership, tall poppy syndrome, and the impacts of over-tourism on host communities.Written by leading international academics, this significant volume will be of interest to students, researchers, and academics interested in critical hospitality studies, sociology, and business, as well as anthropology and culture studies.

This book critically explores conflict and hostility in a range of hospitality settings and from a broad stakeholder perspective.The provision of accommodation, food, and drink in commercial settings has conflict at its core because the commercial transaction between hosts and guests can result in a clash of expectations between the server and served. These service encounters involve stakeholders other than immediate personnel and their clients; owners, managers, local communities, and regulatory and licensing authorities also have concerns about the hotels, restaurants, and bars in their midst. The book recognises that these different stakeholders frequently have common interests but are also in conflict as their needs and goals compete with others. By reviewing these multi-agenda perspectives, the contributors offer new insights into topics such as conflict theory within the hospitality industry, human trafficking, employee conflict, dysfunctional leadership, tall poppy syndrome, and the impacts of over-tourism on host communities.Written by leading international academics, this significant volume will be of interest to students, researchers, and academics interested in critical hospitality studies, sociology, and business, as well as anthropology and culture studies.

Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years.Divided into four sections, Entrepreneurship and Small Business Management in the Hospitality Industry takes an intuitive step-bystep progression through each stage of the entrepreneurial process: context, theoretical perspectives and definitions; Concept to reality; The business plan; Growth and the future.Ideal for students at any level, the chapters of this book invite you to ponder upon your reading through a series of ‘reflective practice’ activities. These, along with case studies, clearly defined chapter objectives, reflections, role-play activities and experiential exercises, allow you to both think actively about themes, concepts and issues and then apply them to a number of suggested scenarios. Perfect preparation for the up-and-coming entrepreneur!

'In Search of Hospitality' is a unique contribution to the study of hospitality, exploring the practice of hospitality across disciplines, and adopting an international perspective where appropriate.This title brings together an extraordinary collection of leading researches and writers in hospitality, sociology, philosophy and social history, thereby providing a broad and comprehensive perspective on hospitality. It focuses the study of hospitality across the range of human, social and economic settings, and provides a reference point for the future development of hospitality as an academic discipline.Harnessing this wide range of viewpoints, 'In Search of Hospitality' offers an intellectually stimulating and innovative approach to the study of hospitality. It is ideal for students and academics within both the applied fields of hospitality and tourism studies and the general fields of business studies and behaviour sciences. It is also suitable for practitioners in hospitality, leisure and tourism businesses, for whom it provides a provocative and informative guide to understanding and providing hospitality within a commercial context.

Organization Behaviour for Leisure Services provides the reader with the conceptual tools necessary for analysing organizational behaviour in the context of hospitality, leisure and tourism provision, and understaanding events in order to take appropriate management action.Taking the view that leisure services involve an array of industry sectors - they are related, for instance, to work-time spent eating, drinking and staying away from home, as well as the more obvious recreational pursuits - the text uses examples and case studies from a wide range of international businesses such as hotels, restaurants, museums, shopping malls and sports stadia. Specific examples used are from Marriotts, McDonald's, Trafford Centre and many more. With a user-friendly structure and style, the text is an ideal introduction to the fundamental issues involved - perfect for students and managers alike. This book discusses and questions a number of key elements, including:The individual and the organizationGroups in the organizationOrganizational structures and behaviourManagement within the organizationCommercial hospitality, leisure and tourism in a service contextThere is a Tutor Resource pack available to lecturers who adopt this text. Accredited lecturers can request access to download this material by going to http://books.elsevier.com/academic/defaultmanuals.asp? to request access.

'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising.In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels, leisure and catering using national and international examples and illustrations. These demonstrate how the theories and debates discussed in the first part, are tackled in real life situations. Examples used are from well known companies such as McDonalds, Baskin Robbins, Burger King, Choice Hotels, Holiday Inn, Domino Pizza, Pierre Victoire amongst others.

'Empowerment: HR strategies for service excellence' shows managers and students the importance of empowerment as part of human resource strategy. It provides a critical perspective of this established vital management technique, identifying factors that will lead to a win: win situation for all concerned.When successfully incorporated as part of HR strategy, empowerment can:* enable organizations to gain commercial and competitive advantage* become more flexible* improve employee commitment* use the skills of individual employees to best advantage and enhance personal capabilities.'Empowerment: HR strategies for service excellence' uses case studies from companies such as McDonalds, TGI Fridays and Harvester Restaurants to build a picture of empowerment of service employees in context, illustrating how different forms of empowerment are employed and different working arrangements are practiced.

'Business Development in Licensed Retailing: a unit manager's guide' details the indispensable skills and techniques needed to manage units within licensed retail organisations in a flexible and entrepreneurial manner.This book:· Forms the basis of a complete course for a unit manager's development.· Provides an overview of the range of skills needed for effective unit management.· Supports the development of techniques with examples from existing best practice and case examples from companies such as JD Wetherspoon's, TGI Fridays and McDonald's amongst others.Business Development in Licensed Retailing considers the functional management techniques required at unit management level, covering recruitment, human resource management, operations, service quality and customer relations, financial measurement and analysis, promotions and strategic planning. The analysis systematically provides all the practical know-how you need to produce of a comprehensive business plan for your unit.Ending with a comprehensive case study that demonstrates all the aspects of business development working in a real-life scenario, the text is ideally suited for lecturers and management development personnel to use as a learning resource through which readers can apply the principles and techniques outlined.

Vacation ownership is becoming a mainstream travel product. Continued growth based on number of units sold and an increasing number of international brands has placed this segment in a very strong position. As the market continues to grow, there is an increasing demand for clear and engaging sources of information on the key issues and components of vacation ownership, from both hospitality management students and the public. This book updates hospitality students in this vacation sector, provides the key background information, explanation of the growth, the components to vacation ownership management and an overview of opportunities in vacation ownership management. Timeshare Management provides the understanding of the financing, marketing, sales, management, and human resource issues surrounding the subject � vital to any hospitality and tourism student.

'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of knowing what to expect from that particular organisation. However, this standardisation allows little room for creativity for individual managers to respond to the particular needs of their local market. There is a growing realisation that there is greater profitability if the chain can offer both standardised services across all its retail operations while at the same time allowing local managers the freedom to interpret the needs of its local market as they see fit.'Hospitality Retail Management' shows managers and students how competitive advantage can be gained by adopting management techniques which are both 'tight and loose', and demonstrates how you can manage businesses with well-defined objectives while also allowing local managers to interpret their local market as they see fit.Conrad Lashley has done extensive consultancy with companies such as McDonalds and uses case studies from these companies to reiterate key issues throughout the text.