Liz Sharples – författare

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future.'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:* New food processes and GM foods* Volume catering and JIT (Just In Time) and Food Safety* Relationships between companies and with stakeholders and responsibilities to these groups* The internationalisation of the food chain* The future of the food and drink supply chain and its managementExamples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in 'experiential' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides:* The first comprehensive introduction to wine tourism from a business, social science and policy perspective* An international perspective on wine tourism and includes detailed examples from Australia, Canada, France, Greece, Hungary, New Zealand, Portugal, South Africa, Spain, Switzerland, UK and the USA* Detailed information on the growth and development of wine tourism from both supply, demand, marketing and management perspectivesAcademic researchers and students in tourism and hospitality fields, as well as anyone connected with the wine industry, will find this book an essential guide to understanding the global impacts of wine tourism and the consequent economic, social and environmental impacts and opportunities.C.Michael Hall is based at the University of Otago in New Zealand and is Visiting Professor in the School of Leisure and Food Management, Sheffield Hallam University. He has written widely on wine, food and rural tourism and has a major interest in cool-climate wine tourism.Liz Sharples is a lecturer in the School of Leisure and Food Management, Sheffield Hallam University. She has extensive practical and academic experience in the hospitality industry and has major research interests in the interrelationships between cuisine, tourism and rural production.Brock Cambourne is the owner/operator of multiple tourism award winning National Capital Wine Tours and principal of Benchmark Tourism Consulting. He has researched and published extensively on wine and culinary tourism and is a member of the Australian National Wine Tourism Working Party.Niki Macionis is a lecturer at the University of Canberra's Cooperative Research Centre for Sustainable Tourism. Her graduate studies focussed on the development of wine tourism and she has researched and published extensively on wine and culinary tourism.

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:* the food tourism product* food tourism and consumer behaviour* cookery schools - educational vacations* food as an attraction in destination marketingIdeal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

Food and Wine Festivals and Events Around the World is a pioneering text that recognises the importance of this rapidly growing aspect of the tourism industry. Food and wine festivals and events play a significant role in rural and urban development and regeneration and the impacts of these events can be far ranging at a social, political, economic and environmental level. This innovative book recognises the development of food and wine festivals as a part of regional and national tourism strategies and uses international case studies to illustrate practice and contextualise theory.Bringing together an international contributor team of experts, this is the first book to study this profitable and expanding area of the tourism industry and provides a unique resource for those studying in the fields of tourism, event management and culinary arts.

Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in ''experiential'' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides:* The first comprehensive introduction to wine tourism from a business, social science and policy perspective* An international perspective on wine tourism and includes detailed examples from Australia, Canada, France, Greece, Hungary, New Zealand, Portugal, South Africa, Spain, Switzerland, UK and the USA* Detailed information on the growth and development of wine tourism from both supply, demand, marketing and management perspectivesAcademic researchers and students in tourism and hospitality fields, as well as anyone connected with the wine industry, will find this book an essential guide to understanding the global impacts of wine tourism and the consequent economic, social and environmental impacts and opportunities.C.Michael Hall is based at the University of Otago in New Zealand and is Visiting Professor in the School of Leisure and Food Management, Sheffield Hallam University. He has written widely on wine, food and rural tourism and has a major interest in cool-climate wine tourism.Liz Sharples is a lecturer in the School of Leisure and Food Management, Sheffield Hallam University. She has extensive practical and academic experience in the hospitality industry and has major research interests in the interrelationships between cuisine, tourism and rural production.Brock Cambourne is the owner/operator of multiple tourism award winning National Capital Wine Tours and principal of Benchmark Tourism Consulting. He has researched and published extensively on wine and culinary tourism and is a member of the Australian National Wine Tourism Working Party.Niki Macionis is a lecturer at the University of Canberra''s Cooperative Research Centre for Sustainable Tourism. Her graduate studies focussed on the development of wine tourism and she has researched and published extensively on wine and culinary tourism.

Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in ''experiential'' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides:* The first comprehensive introduction to wine tourism from a business, social science and policy perspective* An international perspective on wine tourism and includes detailed examples from Australia, Canada, France, Greece, Hungary, New Zealand, Portugal, South Africa, Spain, Switzerland, UK and the USA* Detailed information on the growth and development of wine tourism from both supply, demand, marketing and management perspectivesAcademic researchers and students in tourism and hospitality fields, as well as anyone connected with the wine industry, will find this book an essential guide to understanding the global impacts of wine tourism and the consequent economic, social and environmental impacts and opportunities.C.Michael Hall is based at the University of Otago in New Zealand and is Visiting Professor in the School of Leisure and Food Management, Sheffield Hallam University. He has written widely on wine, food and rural tourism and has a major interest in cool-climate wine tourism.Liz Sharples is a lecturer in the School of Leisure and Food Management, Sheffield Hallam University. She has extensive practical and academic experience in the hospitality industry and has major research interests in the interrelationships between cuisine, tourism and rural production.Brock Cambourne is the owner/operator of multiple tourism award winning National Capital Wine Tours and principal of Benchmark Tourism Consulting. He has researched and published extensively on wine and culinary tourism and is a member of the Australian National Wine Tourism Working Party.Niki Macionis is a lecturer at the University of Canberra''s Cooperative Research Centre for Sustainable Tourism. Her graduate studies focussed on the development of wine tourism and she has researched and published extensively on wine and culinary tourism.

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. ''Food and Drink Supply Chain Management'' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future.''Food and Drink Supply Chain Management'' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:* New food processes and GM foods* Volume catering and JIT (Just In Time) and Food Safety* Relationships between companies and with stakeholders and responsibilities to these groups* The internationalisation of the food chain* The future of the food and drink supply chain and its managementExamples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. ''Food and Drink Supply Chain Management'' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future.''Food and Drink Supply Chain Management'' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:* New food processes and GM foods* Volume catering and JIT (Just In Time) and Food Safety* Relationships between companies and with stakeholders and responsibilities to these groups* The internationalisation of the food chain* The future of the food and drink supply chain and its managementExamples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

Food and Wine Festivals and Events Around the World is a pioneering text that recognises the importance of this rapidly growing aspect of the tourism industry. Food and wine festivals and events play a significant role in rural and urban development and regeneration and the impacts of these events can be far ranging at a social, political, economic and environmental level. This innovative book recognises the development of food and wine festivals as a part of regional and national tourism strategies and uses international case studies to illustrate practice and contextualise theory.Bringing together an international contributor team of experts, this is the first book to study this profitable and expanding area of the tourism industry and provides a unique resource for those studying in the fields of tourism, event management and culinary arts.

Food and Wine Festivals and Events Around the World is a pioneering text that recognises the importance of this rapidly growing aspect of the tourism industry. Food and wine festivals and events play a significant role in rural and urban development and regeneration and the impacts of these events can be far ranging at a social, political, economic and environmental level. This innovative book recognises the development of food and wine festivals as a part of regional and national tourism strategies and uses international case studies to illustrate practice and contextualise theory.Bringing together an international contributor team of experts, this is the first book to study this profitable and expanding area of the tourism industry and provides a unique resource for those studying in the fields of tourism, event management and culinary arts.

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:* the food tourism product* food tourism and consumer behaviour* cookery schools - educational vacations* food as an attraction in destination marketingIdeal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers. 'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with an understanding of the areas as it is now and its growing importance, and where it is going in the future.'Food and Drink Supply Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored by a range of expert contributors the text looks at issues such as:* New food processes and GM foods* Volume catering and JIT (Just In Time) and Food Safety* Relationships between companies and with stakeholders and responsibilities to these groups* The internationalisation of the food chain* The future of the food and drink supply chain and its managementExamples and case studies from large international retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad practice.

Changes in the wider environment have triggered a new normal for event creation. Heightened attendee expectations, a keener focus upon the return required by funders and wider stakeholders, and, of course, an ever more competitive event marketplace. Couple these with CSR, social media, globalisation and technology and the reasons event creation is now a strategic and multilayered responsibility are clear.Strategic Event Creation is the contemporary textbook that recognises and articulates this changed reality for students and professionals. It moves away from an older paradigm of simply ‘making events work’ and managing inputs to show a sector that now needs to be: outcome obsessed, stakeholder centric, strategically focused and driven by strategically aware reflective professionals.This text is based on a carefully designed framework which-• Delivers a clear overview of the key principles • Integrates theory with industry voices, cases and the practitioner perspective• Uses the lens of outcomes to anchor the role of inputs/processes/decisions/budgets• Delivers clear learning summaries and highlights key questions for reflectionThe broadly based and experienced author team are widely engaged with the events industry whose voice and insights inform the book throughout. It is designed to move students and professionals beyond event organising to strategic event creation. As the event industry has progressed effective event operations become a prerequisite to exist rather than a recipe to succeed. It will be an essential text for students studying Events, Festival, Conference and Exhibition Management at all levels, and also of significant use to a wide range of students in Tourism, Hospitality and Marketing. The practical 'real world' perspective means that it can help venue managers, event creators (across many areas), experiential marketing professionals and conference / training managers gain a broader understanding of the business context in which they are competing.