- Subject index
The SAGE Handbook of Tourism Management is a critical, state-of-the-art and authoritative review of tourism management, written by leading international thinkers and academics in the field. With a strong focus on applications of theories and concepts to tourism, the chapters in this volume are framed as critical synoptic pieces covering key developments, current issues and debates, and emerging trends and future considerations for the field. Part One: Approaching Tourism Part Two: Destination Applications Part Three: Marketing Applications Part Four: Tourism Product Markets Part Five: Technological Applications Part Six: Environmental Applications This handbook offers a fresh, contemporary and definitive look at tourism management, making it an essential resource for academics, researchers and students.
Chapter 23: Hospitality Management
The provision of food, drink and accommodation in commercial and non-commercial settings is a key feature of all developed economies. The increase in service activities, and the reduced significance of agriculture and manufacturing, are the defining characteristics of the service economy. Establishments providing food and/or, drink and/or accommodation define the hospitality industry sector, though government statistics are not always accurate in encompassing all activities.
The sectors outlined later are the standard industrial classifications of the hospitality sector in the UK. The official statistics are helpful, but they do not reflect variations in service intensity that various provision represents. In the categorisation of services types, by using the degree of tangibility/intangibility and customisation/standardisation it is possible to ...