Book Description
Press covergae of the sex trade in Thailand routinely consists of ill-informed, moralising and sensationalist denunciations of the industry. Through the words of sex workers and their clients, acclaimed journalist Jeremy Seabrook reconsiders the popular conception of the sex industry and explores the complex relationship between sex and tourism. In doing so he presents an objective, unmoralizing, and sensitive view of the industry. Travels in the Skin Trade is now reissued with a new Preface.
Customer Reviews:
Excellent book.......2005-01-13
This is an excellent book and as real as it gets. Highly recommended. I have read the book several times. It really helps you understand why so many predatory low lives wind up in Thailand chasing prostitutes. It really is very interesting.
Not much new here.......2001-12-17
This volume is interchangeable with any number of of other sociological tomes. The author tries to depict a cross section of aging customers, some human slaves working in debt bondage after being sold (often by their parents) to a brothel.some of the helping organizations-but it doesn't hold together very well as a book unless you have been living on another planet of late. The inclusion of sex in the title is somewhat misleading as this could just as easily be about poor Pakistanis in slavery to brick kilns.
this book is good.......2001-04-14
this book is very informative and blows the lid off the illusion of paradise that thailand is perceived by many to be. the real truth of the relationships between the prostitutes and the "farangs" is exposed in detail. if you want to know why men seek out these prostitutes, how long the relationships last, why the prostitutes treat the johns as they do, and if you want to understand the miscommunication and false feelings that go on between john and prostitute, this is the book to read. the harsh reality of thailand is exposed.
A sensitive, revealing look at the seamier side of tourism.......1998-02-23
Studs Terkel-style, Seabrook presents interviews, recorded and transcribed, with both sex workers and their mostly male clients in Bangkok, Thailand. This powerful volume peruses the commodification of sexuality, the sex trade, through the eyes and voices of the men who tramp the sex markets--the bars and brothels--and the women, men and children who service them. Also, addressed are a variety of related topics, including the global economy and developing countries, sociocultural costs of economic development, organized sex tours and agencies, human rights, children's rights, and HIV / AIDS. A highly readable travelogue, recommended for tourists, travel agents, and anyone interested in this controversial and sordid subject.
Book Description
Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right.
Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.
Using international case studies and examples from Europe, North America, Australasia and Singapore,
Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:
* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction in destination marketing
Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.
* International case studies and examples
* Comprehensive and systematic treatment of a comparatively new field
* Interlinking of theory and practice makes this useful for both students and industry players
Product Description
Food is an attraction - just like a museum. Had it occurred to you, however, that food and drink are the most overlooked components of the visitor experience? Every traveler eats and drinks, and consequently, the ubiquity of that behavior is something that travel industry and food and beverage marketers usually overlook. The reason is because we all take eating for granted - we do it three times per day. Culinary Tourism is an important new industry that weds two related but distant hospitality cousins foodservice and tourism. Hospitality businesses have an enormous underexplored opportunity to make a significant impression on visitors with unique and memorable eating and drinking experiences. Culinary Tourism: The Hidden Harvest introduces professionals to the concept of Culinary Tourism and presents ideas how to best promote food and drink as a primary visitor lure. Relevant examples from all over the world help illustrate the importance of this new industry.
Customer Reviews:
Finally, A Sound Business Discussion of Culinary Tourism.......2006-04-26
Finally culinary tourism has graduated from academia into the business world. The author gives a well-conceived, and well-articulated discussion of culinary tourism, including its history, definition, components, and benefits to key stakeholders. The author's style also makes it a fast, entertaining read. Highly recommended.
Book Description
Top experts specializing in hospitality management have contributed articles to this new collection which explains recent developments in accounting and finance. The material is drawn from a combination of fieldwork and practical experience.
The managerial emphasis means that the content is fully relevant internationally and not constrained by the legal framework of different countries. Accounting and Finance provides an overview of:
*analysis and evaluation of performance
*planning methods and techniques
*financial information and control
*financial management.
It also shows how operational analysis can be used as a management tool to improve performance. Techniques for predicting the financial success or failure of hotels are suggested. Research into hotel companies in the US and Europe demonstrates key performance indicators used by hotel managers and financial executives.
Other contributors explore the interface between accounting and marketing and human resource management and there is thorough coverage of financial strategy formulation. Readers will also find helpful the section on statistics in the analysis and prediction of cost behaviour in hotels.
Contributors: Raymond Schmidgall (Michigan State University, USA); Debra J. Adams (Bournemouth University, UK); Professor Elisa S. Moncarz (Florida International University, USA); Richard N. Kron (Kron Hospitality Consulting, USA); Angela Maher (Oxford Brookes University, UK); Peter J. Harris (Oxford Brookes University, UK); Geoff S. Parkinson (BDO Stoy Hayward Chartered Accountants, UK); Paul Fitz-John (Bournemouth University, UK); Paul Collier (University of Exeter, UK); Professor Alan Gregory (University of Glasgow, UK); Tracy A. Jones (Cheltenham and Gloucester College of Higher Education, UK); Jacqueline Brander Brown (The Manchester Metropolitan University, UK); Nina J. Downie (Oxford Brookes University, UK): Catherine L. Burgess (Oxford Brookes University, UK); Ian C. Graham (Holiday Inn Worldwide, Belgium); Howard M. Field (International Hotel and Leisure Associates, UK); Professor Paul Beals (Canisius College, USA); Frank J. Coston (Pannell Kerr Forster Associates, UK).
Endorsed by the British Association of Hotel Accountants
Articles contributed by the world's top experts in the field of hospitality management
Edited by leading academic in accounting and finance for hospitality
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Tourism: The State of the Art
Manufacturer: John Wiley & Sons Ltd (Import)
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ASIN: 0471950920 |
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- A Delightful Introduction to the Culinary Field and to World Cuisine
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Culinary Creation: An Introduction to Foodservice and World Cuisine
James L. Morgan
Manufacturer: Butterworth-Heinemann
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The Professional Chef, 8th Edition
ASIN: 0750679360 |
Book Description
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word foodism is introduced to refer to biases against foods outside your culture.
* Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu
* Introduces the concept of "foodism," a bias that can impair a chef's creativity
* Offers comparisons in the history, evolution, and migration of food ingredients and techniques
* Includes a CD with recipes from around the world
Customer Reviews:
A Delightful Introduction to the Culinary Field and to World Cuisine.......2006-04-01
This delightful and enlightening book is well-suited as either a textbook or as part of your personal collection. The author's winning way and in-depth knowledge unite to bring you not only a solid introduction to the field, but also an appreciation for the diversity of the foods of the world. In fact, a dominant theme that permeates the book is that "The world is a collection of foods to enjoy", to borrow a quote from the book.
The author coins a term very early on. That term, "foodism", is defined as "prejudice against the food of other cultures", and the author makes a persuasive attempt to convince readers to free themselves of biases or preconceived notions they may harbor, either knowingly or unknowingly, against the food of cultures other than their own.
The book is well-structured for learning, with each chapter starting with a list of "Learning Objectives" and a "Chapter Outline". Each chapter ends with a list of "Selected Terms for Review", a list of "Review Questions", and a list of "Suggested Readings/Web Sites to Visit". The book also contains a glossary and an extensive bibliography.
The book comprises the following 14 chapters:
1. Overview of World Food and Foodservice
2. Keeping Your Customers and Employees Safe
3. Your Tools
4. Introduction to Culinary Techniques and Principles
5. Planning and Documenting Your Culinary Creations
6. The World of Stocks, Sauces, and Soups
7. Finger Foods: Appetizers and Sandwiches
8. Creating Salads
9. Creating with Meats
10. Creating with Poultry
11. Creating with Seafood
12. Creating with Vegetables
13. Creating with Dairy Products and Eggs
14. Basic Baking Principles
Finally, the book includes a recipe CD that spans 192 pages. But the content of this CD is more than just a recipe collection; at numerous points, it provides additional instruction above and beyond that provided in the text of the book. The CD is a very substantial complement to the book!
All-in-all, this book is highly-recommended as a worthy addition to your library!
Book Description
Marketing Asian Places: Attracting Investment, Industry and Tourism to Cities, States and Nations
Philip Kotler, Michael Alan Hamlin, Irving Rein, & Donald H Haider
As Asia enters a new era of fierce global competition for investment, people, and tourists, which places will be successful? Who will be the new Asian winners? The challenges and threats to Asian prosperity have never been greater as new opportunities arise and new threats mount at an increasingly faster rate. Nowhere in the world are the stakes for recreating development models more acute. And nowhere is the need for strategic place marketing greater. Fortunately, successful examples are everywhere.
Beijing picked up the pieces from its failed bid for the 2000 Olympic Games, worked to figure out what went wrong, and overhauled its communication and marketing program to bid for the 2008 Games - successfully. Three things accounted for its success: massive efforts to match IOC criteria, an effective government and corporate partnership, including foreign investors, and pushing the idea of a completely new venue for the Games.
Small success stories are important, too. School children in Cambodia's tiny village of Robib connect to the outside world using e-mail and the web, and villagers participate in e-commerce through their own website, www.villageleap.com. The first US$6,000 raised selling handcrafted silk products to overseas buyers was used to set up a pig farm. Places like Robib are showing that technology has a profound impact in the development of previously isolated places in Asia.
In this changing and challenging environment, places need to adopt a strategic marketing plan to maintain and develop the advances they have achieved. Marketing Asian Places shows how to attract initial investment, maintain the development through targeted policies, and establish a high-profile investment environment for long-term growth.
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Food Safety in the International Hospitality Industry
Tim Knowles
Manufacturer: Butterworth-Heinemann
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ASIN: 0750653493 |
Book Description
Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation.
Using frequent practical examples, the text outlines and explains what you need to know about the following areas:
· The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union.
· Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety.
· The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement.
Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
Provides a framework around which all sectors of industry can build a food hygiene system
Covers the essential legal requirements and background
A practical, comprehensive breakdown of safe food handling practices and application of food safety policies
Book Description
Space deals with the issues involved in opening space to private travel and more commercial ventures.
Customer Reviews:
Practical issues for creating forms of space transportation.......2003-04-19
Compiled and edited by Edward L. Hudgins (Washington Director of The Objectivist Center), Space: The Free-Market Frontier is a straightforward look at the interest private entrepreneurs who have had an increasingly important role in accessing the "final frontier" of outer space. The writings constituting Space: The Free-Market Frontier derive from educated and knowledgeable contributors concerned with the practical issues for creating forms of space transportation, the legalities of private activities in outer space, commerce in outer space, and more. Space: The Free-Market Frontier is an involving, informative, highly recommended look at the intersection of economic and technological possibilities in space exploration for the private sector.
Where No Capitalist Has Gone Before.......2003-02-12
A review of Space the Free Market Frontier
Although the Cato Institute, the publisher of this book, did not misrepresent its contents, I was expecting something different. I was hoping for more of a "future of space science" tome so that I could find out more about the specific space technologies which will ultimately work. (The shuttle program obviously has serious problems). What I found instead was a collection of scholarly essays, mostly centering on the economics of the issue, to be read by congressmen and policy wonks.
There is nothing wrong with that, of course. But personally, I would have preferred something more in line with G. Harry Stine's book, Halfway to Anywhere: Achieving America's Destiny in Space, or at least an essay or two picking up where Stine left off in 1996. I'm especially interested in knowing more about the state of the art of single stage to orbit (SSTO) technology. I didn't find much along that line.
What I did find, however, and what made the book more than worth the purchase price was a lucid essay by Dennis A. Tito, the American Businessman who paid his own way to fulfil his lifelong dream of going into space. It was a colorful, competent, and descriptive view of what it would be like for a regular person to go into space. Having been rebuffed by NASA, he went to the Russians who cordially welcomed him, trained him for his "mission," and gave him a very expensive vacation aboard the Russian section of the under construction International Space Station (ISS).
Tito's experiences and his vision for the future of space exploration were inspirational and uplifting in the wake of the Columbia Shuttle disaster. NASA tried to scuttle Tito's adventure, and that same massive bureaucracy has probably succeeded in scuttling the shuttle program.
The solution seems clear to me; we need more free enterprise. Follow the model used in the development of aviation in the 20th century. If you agree with that statement, buy this book.
Average customer rating:
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Economic Psychology of Travel and Tourism
John C. Crotts
Manufacturer: Haworth Press
ProductGroup: Book
Binding: Hardcover
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ASIN: 1560247053 |
Books:
- Web ReDesign 2.0: Workflow that Works
- When in Germany, Do as the Germans Do: The Clued-In Guide to German Life, Language, and Culture
- About Wine
- About Wine
- About Wine
- Adventuring With Children: An Inspirational Guide to World Travel and the Outdoors (Avalon House Travel Series)
- Adventuring With Children: An Inspirational Guide to World Travel and the Outdoors (Avalon House Travel Series)
- Are Prisons Obsolete?
- ASP.NET 2.0 Website Programming: Problem - Design - Solution (Programmer to Programmer)
- Body Clutter: Love Your Body, Love Yourself
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