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The Economics of Recreation, Leisure and Tourism
This textbook describes the relevance of economics to the tourism and leisure industries, helping you to pass an economics module as part of a tourism, recreation or sport management degree.
It applies economic theory to a range of tourism industry issues at the consumer, business, national and international level by using topical examples to give the theory real-world context. The author explains the impact of the global economic crisis and the importance of understanding what has happened over the course of previous economic business cycles to prepare for what may happen in the future. Contrasting evidence is put forward to provide a sense of the dynamics of world economies.
1. Introduction Part 1: Organisations and markets 2. Organisations 3. Markets Part 2: Further issues of demand and supply 4. Demand: Time Preference 5. Elasticity and Forecasting 6. Supply and Costs Part 3: Markets in Practice 7. Market Structure and Pricing 8. Market Intervention Part 4: The External Operating Environment 9. The Competitive, Technological, Political and Sociocultural Environment 10. The Macro-Economic Environment Politics and Socio-culture Part 5: Investment 11. Investment in the Private Sector 12. Investment in the Public Sector Part 6: Economic Impacts 13. Income, Employment and Prices 14. Economic Development and Regeneration Part 7: The Global Economy 15. The Balance of Payments and Exchange Rates 16. Globalisation Part 8: Environmental Economics 17. Environmental Impacts 18. Sustainability 19. Critique 20. Critique, Alternative Perspectives and Change 21. Political, and Social Economy?
eBook
Performance measurement and leisure management
The chapters in this text each present a different case study of performance measurement. They cover a wide range of sectors in the leisure industry including public recreation centres, theme parks, play facilities, sport organisations, hospitality, and the Olympic Games. The evidence from these cases covers examples from three different continents and five different countries. All the chapters report empirical research and all the cases explore managerial implications.
Book
Organization behaviour for leisure services
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 organization
Groups in the organization
Organizational structures and behaviour
Management within the organization
Commercial hospitality, leisure and tourism in a service context
There 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.
eBook
Managing Sport and Leisure Facilities
Concise and thoroughly detailed Managing Sport and Leisure Facilities is a clean operating guide to leisure management by contract, providing expert advice for both contractor and client. The author includes extracts from the relevant legislation and tender documents, and shows you how to submit a winning tender. He provides guidance on how to carry out customer surveys and also covers special items such as operating leisure facilities in hotels and sub-contracting catering services.
eBook
Competitive Tendering - Management and Reality
This is a book written by those at the sharp end of leisure service contract management. The lessons that can be learned from it are of value to everyone involved in, or studying, all forms of contract management. Readers will be able to benefit from examples of best, and worst, practice. The book will be especially valuable for clients, contractors, and students, directors and consultants.
eBook
Human Resource Management in the Sport and Leisure Industry
The sport and leisure sectors possess unique characteristics that pose particular challenges for managers and human resource professionals. The age profile of workers, seasonality, the pressure to achieve short-term results, media intrusion, wide differences in pay between elite and community levels, and the importance of competition and consumer (fan) behaviour, all combine to set sport and leisure apart from 'mainstream' business and management. Human Resource Management in the Sport and Leisure Industry is a comprehensive and accessible introduction to HRM in sport and leisure that examines these challenges in the context of organisational structure, systems, and individual and group behaviour, encouraging the reader to develop a strategic approach to HRM, and emphasising the importance of reflective professional practice.
The book explores the full range of key issues, themes and concepts in contemporary HRM, including:
the labour market in sport and leisure
personal skills in HRM
recruitment and selection
learning, training and development
evaluation and performance appraisal
change management
coaching and mentorship.
Covering private, public and voluntary contexts, the book includes a wide range of examples and cases from the real world of sport and leisure management. Each chapter also includes highlighted definitions of key concepts, review questions, summaries and learning objectives, to guide student learning and help managers develop their professional skills. Effective human resource management and development is essential for business success, and this book is therefore important reading for any student or professional working in sport and leisure management.
eBook
Leveraging ChatGPT and other generative artificial intelligence (AI)-based applications in the hospitality and tourism industry: practices, challenges and research agenda
Purpose
The hospitality and tourism sector has witnessed phenomenal growth in customer numbers during the postpandemic times. This growth has been accompanied by the use of technologies in customer interface and backend activities, including the adoption of self-serving technologies. This study aims to analyze the existing practices and challenges and establish a research agenda for the implementation of generative artificial intelligence (AI) (such as ChatGPT) and similar tools in the hospitality and tourism industry.
Design/methodology/approach
This study analyzes the existing literature and practices. This study draws upon these practices to outline a novel research agenda for scholars and practitioners working in this domain.
Findings
The integration of generative AI technologies, such as ChatGPT, will have a transformational impact on the hospitality and tourism industry. This study highlights the potential challenges of implementing such technologies from the perspectives of companies, customers and regulators.
Research limitations/implications
This study serves as a reference material for those who are planning to use generative AI tools like ChatGPT in their hospitality and tourism businesses. This study also highlights potential pitfalls that ChatGPT-enabled systems may encounter during service delivery processes.
Originality/value
This study is a pioneering work that assesses the applications of ChatGPT in the hospitality and tourism industry. This study highlights the potential and challenges in implementing ChatGPT within the hospitality and tourism industry.
Journal Article
Comparing crisis management practices in the hotel industry between initial and pandemic stages of COVID-19
Purpose
Given the increasing number of travel restrictions, the COVID-19 outbreak has dealt a crippling blow to the hotel industry, and the crisis management practices supporting the industry needs are changing as the pandemic continues. This study aims to compare how the hotel industry has responded to this crisis at the initial stage and the pandemic stage.
Design/methodology/approach
Data were collected from hotel managers in Macau in two occasions, namely, early February and early April 2020. Importance-usage-performance analysis was conducted to classify six categories of practices (pricing, marketing, maintenance, human resources, government assistance and epidemic prevention) into four executable crisis management strategies (priority, maintain, low priority and possible overkill) for each stage. Follow-up in-person interviews were conducted to validate the results of the study.
Findings
In the initial stage, priority strategies should be applied in all epidemic prevention, pricing and maintenance practices and in two governmental assistance and human resources practices. In the pandemic stage, all epidemic prevention practices remain at the priority quadrant, but two pricing practices are downgraded. Hotels tended to force labour into unpaid vacations (furlough) and postpone office and system maintenance. Governmental assistance should be at a low priority.
Originality/value
This study contributes to the knowledge of contingency planning for crisis management across crisis periods. It also demonstrates the processes of importance-usage-performance analysis for researchers to undertake further studies in tourism crisis management. Timely recommendations for governments and hotel industry stakeholders are provided to cope with this crisis.
Journal Article
A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality
Purpose
Recognising tourists’ increasing desire for authentic destination-specific experiences, the hospitality industry has responded by increasing provision of innovative culinary activities. This study aims to use the concepts of serious leisure and terroir to examine how knowledge, physical environment and service quality influence co-creation within the culinary tourism context.
Design/methodology/approach
Following cooking class participation, 575 domestic Iranian tourists were surveyed. These educational classes provide opportunities to learn about local foods alongside peers in an interactive setting. Consistent with the benefits of serious leisure, this consumption context could prove conducive to stimulating co-creation.
Findings
Prior knowledge strongly influences tourists’ reflective and recreational motives for participation (i.e. the benefits of serious leisure). This shapes how tourists evaluate physical environments and service quality therein; influencing value co-creation and supporting serious leisure as the conceptual lens through which to understand experiential culinary consumption.
Research limitations/implications
The proposed conceptual model was tested on domestic tourists following class participation. However, in suggesting that visually-stimulating, tactile premises with the olfactory appeal can encourage co-created experiences, the findings are relevant to service touch-point management more generally.
Originality/value
Recognizing the influential role played by the physical and social aspects of experiential consumption, the serious leisure framework improves an extant understanding of value co-creation.
Journal Article