Event Management, specifically written for the Diploma of Event Management and Advanced Diploma of Event Management, is a comprehensive resource for anyone wanting to build their expertise in professional event management. This edition adopts a scaffold learning pedagogy, helping students move through the material logically and efficiently while building on their understanding of tourism, cultural, business and sporting events.
Hospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations.
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 including events people who manage conferences, exhibitions, incentive trips and individual business travel. * Sporting Events - this sector includes sporting events ranging from the Olympic Games, Rugby World Cup, Soccer World Cup, Tour de France, Grand Prix to many smaller, local sporting events. * Arts and Entertainment - the logistics, risk and financial issues facing entertainment events are le...
A guide to supervision and leadership in the tourism and hospitality industry. It focuses on managing workplace operations and the management of staff, including job design, selection and training, and monitoring workplace performance. It also deals with policies and procedures.
Events and Tourism Essentials allows for completion of dual qualifications in Certificate III in Tourism and Certificate III in Events. The contents directly relate to competency units with industry examples providing application to match examination requirements as well as competency units. This resource is accompanied by a Teacher’s Resource Kit containing worksheets with multiple choice, short answer, worksheets, extension activities, assessment tasks, solutions, chapter review answers, mind map summaries and solutions.
'Event Management', with its true-to-life examples of events across the nation, illustrates the skills needed to become a successful event manager. It details how to design, plan, market, and stage an event. In addition, students will learn how to manage staff and staffing problems and ensure safety. Topics discuss financial control and much more.
Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through the differing and various types of events from sporting to arts to business events. Since the first edition, there have been many important developments in this field and this second edition has been completely revised and updated in the following ways: extensively updated content to reflect recent issues and trends including: labour markets and i...
Customer Service Intelligence uses a wide range of management and educational theories to provide different approaches that can be incorporated as part of the customer service trainer's toolkit. Concepts such as: • emotional intelligence • behaviour modification • role modelling • dimensions of procedure and conviviality • expectancy theory • socio-cultural concepts of (service) community • customer service as dynamic 'object' in activity theory • Zen mindfulness all form the basis of training design in different contexts. Some trainers are dealing with new employees in fast food environments, others are retraining engineers in customer service provision as part of a strategic marketing initiative. This book enables the trainer to review the context for training and select the most appropriate approach to take. The training design is thus carefully thought through for maximum impact on the audience. Professionalism in customer service training is essential for the growth of many industries. This complex and challenging task is assisted by these perspectives, recommendations and case studies.
This title is divided into five sections, its features include a focus on service, working in a socially diverse environment, and using feedback to improve customer satisfaction. Systems for health, safety and food hygiene are included as well as chapters on maintaining clean and green premises.
This introduction to the Australian hospitality industry describes the various sectors and the types of jobs available. Sample application letters, resumes and interview questions are included along with introductory training modules defined by the Australian Hospitality Review Panel.