This book examines the relationship between gender and sustainability in tourism. Whilst an extensive body of work exists in the areas of gender and sustainability, these two fields of knowledge are seldom combined to examine tourism phenomena.

For too long, business has focused on short-term cost advantages through low-cost country sourcing with little regard for the longer-term implications of global sustainability. Purchasing and Supply Chain Management, Second Edition, not only fully addresses the environmental, social and economic challenges of how companies manage purchasing and supply chains, but also delves deeper into emerging areas such as modern slavery, digital technologies and circular supply chains. In addition to expl...

This book brings the state of the science together for Distributed Cognition (DCOG) in complex socio-technical systems. It introduces the latest thinking on the Event Analysis of Systemic Teamwork (EAST) method with practical guidance and applications in domains as diverse as: aviation, rail transportation, road transportation, and sports science.

Understanding the global hotel business is not possible without paying specific attention to hotel chain management and dynamics. Chains are big business, approximately 80 percent of hotels currently being constructed around the world are chain affiliated and, in 2014, the five largest brands held over a one million rooms. The high economic importance of the hotel chains and their global presence justifies the academic research in the field however, despite this, there is no uniform coverage ...

Offers a unified discussion of generalized linear models and correlated data methods. Provides information suitable for graduate non-statistics majors or advanced undergraduate statistics majors. Includes case studies with real data. Offers material on R at the end of each chapter. Provides a solutions manual.

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...