Updated in its 4th edition Theatre: Collaborative Actsstimulates creative thinking and discussions of artistic, social, and ethical questions through its interwoven themes of theatre as culture, collaboration, spatial art, and a fusion of the past and present. It emphasizes the diversity of purpose ...

These authoritative authors continue to define the MIS course by integrating coverage of essential new technologies, their applications, and their impact on managerial decisions

Human Resource Management for Events is the first text to cover management of human resources in the event environment. Linking theory, research and application it covers the differing and various types of event in which human resource management is key, such as: * Business Events - a vast sector in...

Offering a higher level of understanding, this book provides an in-depth and illustrated look at the product development process. Using a broad to narrow focus, it explains the product development process, the decisions made at early stages, and how to relate a company’s business strategy to produc...

Appropriate for courses in Hospitality Ethics and Hospitality Leadership in hospitality management programs, as well as for a Human Resource Management course.With an integrated case study approach, this text offers a comprehensive and student-friendly method for teaching future managers how to reco...

Updated in its 10th edition, Stage Management offers readers a practical manual on how to stage manage in all theatre environments. Revered as the authoritative resource for stage management, this text is rich with practical resources, including checklists, diagrams, examples, forms and step-by-step...

This introductory text provides undergraduate students with the basics of anatomy, physiology, and the applications of kinesiology. It uses a qualitative approach with an easy-to-follow writing style. Theory is balanced with many sport and real-world applications to promote the integrated nature of ...

This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itsel...

Combining the traditional topics reviewed in a discussion of film as an art form this updated book now inlcudes information on the latest film technology such as the computer special effects used in Forest Gump. The book differentiates documentaries from fiction film,mainstream commercial films from...

In a world of increasing uncertainty it is vital that managers within the tourism industry are equipped with superior decision making skills and expertise necessary to deal with crisis conditions. Tourism Crises provides an effective synthesis of crisis management and tourism research with a solid t...

Sewn Product Quality: A Management Perspective takes complex industry-specific terminology and processes and explains them with pictures and text that is relevant to today's market. The book discusses all aspects of quality, devoting separate sections to materials and processes and focusing specific...

Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, lo...

Marketing Destinations and Venues for Conferences, Conventions and Business Events covers key areas in marketing and promotion, such as: * Trends and issues in destination and venue marketing * Strategic marketing planning, ROI and strategy evaluation * Destination and venue selling strategies * Fut...

Color Workbook is both a color theory reference and a workbook of hands-on color and design theoretical studies. The first part of the book emphasizes Color Study, a thorough exploration of the understanding of color as an art element. Topics include the attributes of color (hue, value, and saturati...

For courses in Foodservice Cost Control and/or Managerial Accounting.Analyzing and Controlling Foodservice Costs, 5e focuses on modern food management and how technology, management theory and accounting principles can be used to create viable foodservice operations. Now in its fifth edition, the te...