Philip Sloan – författare

It is now widely agreed that the climate is changing, global resources are diminishing and biodiversity is suffering. Developing countries – many of them considered by the World Tourism Organization to be 'Top Emerging Tourism Destinations' (UNWTO, 2009) – are already suffering the full frontal effect of environmental degradation. The challenge for developing countries is a triple-edged sword, how can economic prosperity be achieved without the perpetual depletion of nature’s reserves, the destruction of rural habitat and the dislocation of traditional societies? Many emerging nations are looking increasingly to the tourism industry as the motor for economic development, with hospitality businesses at the forefront. This book uses twenty-five case studies to demonstrate how it is possible to create income and stimulate regional socio-economic development by using sustainable hospitality and tourism attractions. These case studies focus on issues such as the protection of indigenous cultures as a source of touristic curiosity; the preservation of the environment and the protection of endangered species – such as the plight of turtles in Sri Lanka or butterflies in Costa Rica to encourage tourism. Some cases cover government supported projects, for example, the green parks venture and regional tourism development in the Philippines, an archaeological park initiative in Honduras and the diversity of nature tourism in St. Vincent. Sustainable Hospitality and Tourism as Motors for Development is designed to give students, academics and practitioners a guide for best practices of sustainable hospitality operations in developing countries. Based on case studies, it provides a road map of how to achieve the goals of sustainability giving benchmark examples. The book not only taps into a contemporary business subject, but aims to provide readers with a better understanding of how sustainable theories can be put into practice in hospitality and tourism industries in developing countries.

A sound understanding of clinical oral pathology is essential if a dental clinician is to navigate successfully through clinical guidelines, make timely referrals to specialists, and provide good care for patients. This new edition of Soames' & Southam's Oral Pathology provides a clear and friendly guide for students, practitioners, and the whole dental team.Thoroughly updated for today's clinical practice, this textbook covers 'must-know' oral pathology and integrates key aspects of oral medicine. It begins by explaining the principles of clinical assessment, the synthesis of a differential diagnosis, and the selection of further investigations including laboratory tests. Ten chapters bring this theory to life by looking at the clinical and pathological features of a wide range of common oral diseases including oral cancer, salivary gland disorders, and diseases of the jaws. Two new chapters address skin diseases affecting the oro-facial region and neck lumps. A final chapter highlights the importance of clinical oral pathology in the context of systemic human disease.New radiology content includes examples of cross-sectional imaging. Photomicrographs have been replaced with carefully selected images to illustrate key pathological features. Each chapter includes key points boxes and tables to aid learning.Written by experts in both oral pathology and oral medicine, this new edition is a must-have for dentistry students, and those working in the field, providing current and trustworthy information.

A sound understanding of clinical oral pathology is essential if a dental clinician is to navigate successfully through clinical guidelines, make timely referrals to specialists, and provide good care for patients. This new edition of Soames' & Southam's Oral Pathology provides a clear and friendly guide for students, practitioners, and the whole dental team.Thoroughly updated for today's clinical practice, this textbook covers 'must-know' oral pathology and integrates key aspects of oral medicine. It begins by explaining the principles of clinical assessment, the synthesis of a differential diagnosis, and the selection of further investigations including laboratory tests. Ten chapters bring this theory to life by looking at the clinical and pathological features of a wide range of common oral diseases including oral cancer, salivary gland disorders, and diseases of the jaws. Two new chapters address skin diseases affecting the oro-facial region and neck lumps. A final chapter highlights the importance of clinical oral pathology in the context of systemic human disease.New radiology content includes examples of cross-sectional imaging. Photomicrographs have been replaced with carefully selected images to illustrate key pathological features. Each chapter includes key points boxes and tables to aid learning.Written by experts in both oral pathology and oral medicine, this new edition is a must-have for dentistry students, and those working in the field, providing current and trustworthy information.

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

Now in its fourth edition, this popular text provides a comprehensive overview of the oral and maxillofacial subjects in dentistry that students will need in order to pass their final exams.

This invaluable adjunct to exam preparation provides a practical synthesis of core information, reflecting real-life case scenarios. Information is structured to enhance understanding and clinical decision making, and a variety of self-assessment methods prepare students for success.

Comprehensively updated, the book covers a range of essential topics in the field of contemporary oral and maxillofacial subjects, including surgical flap design, state-of-the-art surgical techniques, zygomatic implants, molecular pathology, current imaging applications and pain management. The text is integrated and evidence based throughout.

It is now widely agreed that the climate is changing, global resources are diminishing and biodiversity is suffering. Developing countries – many of them considered by the World Tourism Organization to be 'Top Emerging Tourism Destinations' (UNWTO, 2009) – are already suffering the full frontal effect of environmental degradation. The challenge for developing countries is a triple-edged sword, how can economic prosperity be achieved without the perpetual depletion of nature’s reserves, the destruction of rural habitat and the dislocation of traditional societies? Many emerging nations are looking increasingly to the tourism industry as the motor for economic development, with hospitality businesses at the forefront. This book uses twenty-five case studies to demonstrate how it is possible to create income and stimulate regional socio-economic development by using sustainable hospitality and tourism attractions. These case studies focus on issues such as the protection of indigenous cultures as a source of touristic curiosity; the preservation of the environment and the protection of endangered species – such as the plight of turtles in Sri Lanka or butterflies in Costa Rica to encourage tourism. Some cases cover government supported projects, for example, the green parks venture and regional tourism development in the Philippines, an archaeological park initiative in Honduras and the diversity of nature tourism in St. Vincent. Sustainable Hospitality and Tourism as Motors for Development is designed to give students, academics and practitioners a guide for best practices of sustainable hospitality operations in developing countries. Based on case studies, it provides a road map of how to achieve the goals of sustainability giving benchmark examples. The book not only taps into a contemporary business subject, but aims to provide readers with a better understanding of how sustainable theories can be put into practice in hospitality and tourism industries in developing countries.

Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable issues specifically facing the industry as well as exploring ideas, solutions and strategies of how to manage operations in a sustainable way. Since the second edition of this book, there have been many important developments in this field and this latest edition has been updated in the following ways: Updated content including sustainable food systems, hotel energy solutions, impacts of technology, water and food waste management, green hotel design, certification and ecolabelling systems and the evolving nature of corporate social responsibility strategies. New chapters exploring environmental accounting and the internalization of externalities as well as the management of accessibility in hospitality. Updated and new international case studies with reflective questions throughout to explore key issues and show real-life operational responses to sustainability within the hospitality industry. This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers in the hospitality industry.