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Mastering Strategic Management by Dave Ketchen and Jeremy Short is designed to enhance student engagement in three innovative ways. The first is through visual adaptations of the key content in the book. It is well documented that many of today’s students are visual learners. To meet students’ wants and needs (and thereby create a much better teaching experience for professors), Mastering Strategic Management contains multiple graphic concept pages in ever section of every chapter of the book. Think of graphic concept pages as almost like info-graphics for key concepts in each section. This feature sets Mastering Strategic Management apart from any strategic management book on the market today. The second way Dave and Jeremy capture student interest through their textbook is by using a real-world company as the running example in each chapter. For example, Chapter 1 in Mastering Strategic Management utilizes Apple to harness the conceptual coverage of the chapter in a running, corporate, application to which students will relate. The third inventive way Mastering Strategic Management holds the attention of strategic management students is through the “strategy at the movies” feature in each chapter that links course concepts with a popular motion picture.
"...an open educational resource designed as an introduction to the key topics and themes of strategic management. The open textbook is intended for a senior capstone course in an undergraduate business program and suitable for a wide range of undergraduate business students including those majoring in marketing, management, business administration, accounting, finance, real estate, business information technology, and hospitality and tourism. The text presents examples of familiar companies and personalities to illustrate the different strategies used by today’s firms and how they go about implementing those strategies. It includes case studies, end of section key takeaways, exercises, and links to external videos, and an end-of-book glossary. The text is ideal for courses which focus on how organizations operate at the strategic level to be successful. Students will learn how to conduct case analyses, measure organizational performance, and conduct external and internal analyses."
This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter.
Date Added to MERLOT:
October 1, 2019
Date Modified in MERLOT:
August 4, 2020
Morgan Westcott, LinkBC
Geoffrey Bird, Royal Roads University
Ray Freeman, Royal Roads University
Micki McCartney, Vancouver Island University
Donna Owens, George Brown College
Lynda Robinson, Vancouver Island University
Eugene Thomlinson, Royal Roads University
Don Webster, Capilano University
Rebecca Wilson-Mah, Royal Roads University
College General Ed, College Lower Division
PDF, Website, Other
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.
Food service is a dominant segment of the hospitality industry that represents a significant proportion of the economy. The restaurant industry is approximately an $800 billion dollar industry. The average household spends nearly 50% of its food dollars in restaurants. Food service is also a significant employer. Approximately fifteen million individuals are employed in food service establishments, and 10% of the U.S. workforce is employed in restaurants. It is estimated that over one million food service establishments exist in the U.S. This statistic is noteworthy in and of itself, but also in comparison to the 53,000 U.S. lodging establishments.
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
This book examines different practical hospitality training work experience models implemented by degree granting institutions throughout the world. Through a series of research essays and reflective case studies, the book explores the range of on and off campus models used by tertiary providers to ensure their students gain practical experience that complements their formal classroom education. The book is organized into five sections: Practical learning in on-campus commercial hotels; Practical learning in on-campus training hotels; Practical learning in on campus training units; Off campus practicums and internships, and; Internship experiences from students and industry.
This book explores how Airbnb has developed from its early days as a niche accommodation provider to the alternative traveller segment to a mainstream booking platform for short-term accommodation and other travel-related services. Every chapter discusses three distinct periods of time: the time before, during and after COVID-19. The pandemic has disrupted Airbnb’s growth and expansion trajectory, leading Airbnb to focus once again on the key to its success: local communities.
This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain “Spotlight On” boxes that highlight an organization, business, or other key component and “Take a Closer Look” features that encourage further reading on particular subjects. There are also interactive H5P activities throughout the book. And key terms, exercises and case studies can be found at the end of each chapter.
This book showcases the many contributions that women worldwide have made to tourism research. It also serves as a collective mentoring platform, containing letters written by women to the future generations of tourism researchers and passing on invaluable observations and advice.