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| drexel university hospitality management: Barbecue Jonathan Deutsch, Megan J. Elias, 2014-04-15 If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn’t invent the cooking form, nor do Americans have a monopoly on it—from Mongolian lamb to Fijian pig and Chinese char siu, barbecue’s endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue’s status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters. |
| drexel university hospitality management: We Eat What? Jonathan Deutsch, 2018-05-25 This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography. |
| drexel university hospitality management: Umami Ana San Gabriel, Tia M. Rains, Gary Beauchamp, 2023-09-12 This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century, hundreds of studies have explored the mechanistic underpinnings of the taste, leading to the characterization of the umami taste receptor in 2002. How this fifth basic taste figures into nutrition and health, however, remains underexplored. Umami: Taste for Health provides an overview of the relationship between umami and human health. Authors explain how glutamate not only produces a characteristic oral sensation in the mouth but also functions as a signaling molecule to induce physiological responses. With the support of recent studies, the book demonstrates how the taste properties of umami make glutamate a promising substance to lower salt intake, promote satiation and support healthier aging. The text also covers practical culinary applications to increase umami flavor and practical usage of umami for promoting healthy eating. Provides an overview of the relationship between umami and human health; Explores the potential of glutamate to lower salt intake, promote satiation and support healthier aging; Covers practical culinary applications of umami flavor and practical usage of umami for promoting healthy eating. |
| drexel university hospitality management: Encyclopedia of American Food and Drink John F. Mariani, 2014-02-04 First published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of culinary evolution and innovation: from the rise of the Food Network to the local food craze; from the DIY movement, with sausage stuffers, hard cider brewers, and pickle makers on every Brooklyn or Portland street corner; to the food truck culture that proliferates in cities across the country. Whether high or low food culture, there's no question American food has changed radically in the last fourteen years, just as the market for it has expanded exponentially. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others. And no gastronomic encyclopedia would be complete without recipes. Mariani has included five hundred classics, from Hard Sauce to Scrapple, Baked Alaska to Blondies. An American Larousse Gastronomique, John Mariani's completely up-to-date encyclopedia will be a welcome acquisition for a new generation of food lovers. |
| drexel university hospitality management: Jewish American Food Culture Jonathan Deutsch, Rachel D. Saks, 2009-10-01 Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library. |
| drexel university hospitality management: Gastropolis Annie Hauck-Lawson, Jonathan Deutsch, 2009 Compiling a portrait that's both fascinating and deliciously fun, Gastropolis explores the endlessly evolving relationship between New Yorkers and food. |
| drexel university hospitality management: Savoring Gotham Andrew F. Smith, 2015 When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection. |
| drexel university hospitality management: A Guide to College Programs in Hospitality and Tourism Council on Hotel, Restaurant and Institutional Educa, 1997 The future is in your hands! with the brand-new edition of A Guide to College Programs in Hospitality & Tourism Over 550 college and university programs worldwide-with 50 new school listings! The hospitality and tourism industry is one of the world2s biggest and fastest-growing business areas, with a terrific employment outlook for the years ahead-if you have the education and skills to meet the rising demand for qualified, professional staff. Where can you get the training you need? Which program is the right one for you? This specialized guide helps you answer these crucial questions and more, with career information and college listings covering: Industry career paths and opportunities Trends in hospitality and tourism education Program components, comparison, and selection Individual program features and application procedures Accreditation and student enrollment Admission and graduation requirements Sources of financial aid. You2ll also find: Listings indexed alphabetically and by degree type, area of specialization, and geographical location A useful contact list of professional organizations And much more. Culinary arts Restaurant management Foodservice Hotel and lodging management Convention and meeting services Travel and tourism Recreation services. |
| drexel university hospitality management: Institutions as Conscious Food Consumers Sapna Elizabeth Thottathil, Annelies Goger, 2018-08-28 Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized food system, with long supply chains that are rife with environmental and social problems and growing market concentration in many stages of food production and distribution. Recently, however, non-profit organizations, government agencies, university research institutes, and activists have partnered with institutions to experiment with a wide range of more ethical and sustainable models for food purchasing, also known as values-based procurement. Institutions as Conscious Food Consumers brings together in-depth case studies from several of promising models of institutional food purchasing that aim to be more sustainable, healthy, equitable, and local. With chapters written by a diverse set of authors, including leaders in the food movement and policy researchers, this book: - Documents growing interest among non-profit organizations and activists in institutional food interventions through case studies and first-hand experiences; - Highlights emerging evidence about how these new procurement models affect agro-food supply chains; and - Examines the role of policy and regional or geographic identity in promoting food systems change. Institutions as Conscious Food Consumers makes the case that institutions can use their budgets to change the food system for the better, although significant challenges remain. It is a must read for food systems practitioners, food chain researchers, and foodservice professionals interested in values-based procurement. |
| drexel university hospitality management: A Guide to College Programs in Culinary Arts, Hospitality, and Tourism Council on Hotel, Restaurant and Institutional Education, 1999 Your gateway to today′s hottest careers! Over 550 Programs Worldwide Your complete guide to educational opportunities in ∗ Culinary Arts ∗ Restaurant Management ∗ Foodservice ∗ Hotel and Lodging Management ∗ Convention and Meeting Services ∗ Travel and Tourism ∗ Recreation Services Good food, interesting people, fun and exotic places, competitive salaries, and lots of room for advancement . . . these are just some of the reasons why so many people are being drawn to careers in culinary arts, hospitality, and tourism. But before you can take advantage of the many opportunities opening up in today′s fastest growing industry, you′ve got to get the right kind of education, and this guide tells you how! Developed by members of CHRIE–the #1 association of hospitality and tourism industry educators–it helps you: ∗ Decide if a career in the hospitality and tourism industry is what you want ∗ Find the industry sector and career path that are right for you ∗ Determine what kind of training you′ll need ∗ Zero in on the college program tailored to your interests, talents, and goals The only complete guide to accredited programs in all areas of hospitality and tourism education, the CHRIE guide gives you the complete rundown on two–year, four–year, and graduate–level programs in North America and abroad. Each detailed listing fills you in on everything you need to know–about admission, faculty, facilities, program features, financial aid, job placement, and much more. |
| drexel university hospitality management: Career Opportunities in the Travel Industry Judy Colbert, Executive Director, 2009 |
| drexel university hospitality management: Follow Your Interests to Find the Right College Janet Mathers, Paul Marthers, 2016 |
| drexel university hospitality management: Peterson's Culinary Schools & Programs Peterson's, 2008-12 Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career. |
| drexel university hospitality management: Technology Strategies for the Hospitality Industry Peter D. Nyheim, Francis M. McFadden, Daniel J. Connolly, 2005 For undergraduate/graduate-level courses in Hospitality Information Systems, and Fundamentals of Hospitality Systems. Cutting edge in perspective, this is the first text to view Hospitality Information Systems as a source for business growth as well as a cost center. Exceptionally practical in approach, it explores current industry uses, and features case studies, industry interviews, and an interactive web page. Students learn how to develop new business strategies and tools, including database marketing, redefining the product mix, and working within the new developmental structure of service sector organizations. |
| drexel university hospitality management: American Food Rachel Wharton, 2019-10-08 An illustrated journey through the lore and little-known history behind ambrosia, Ipswich clams, Buffalo hot wings, and more. This captivating and surprising tour of America’s culinary canon celebrates the variety, charm, and occasionally dubious lore of the foods we love to eat, as well as the under-sung heroes who made them. Every chapter, organized from A to Z, delves into the history of a classic dish or ingredient, most so common—like ketchup—that we take them for granted. These distinctly American foods, from Blueberries and Fortune Cookies to Pepperoni, Hot Wings, Shrimp and Grits, Queso, and yes, even Xanthan Gum, have rich and complex back stories that are often hidden in plain sight, lost to urban myth and misinformation. American Food: A Not-So-Serious History digs deep to tell the compelling tales of some of our most ordinary foods and what they say about who we are—and who, perhaps, we are becoming. |
| drexel university hospitality management: Microstructure of Dairy Products Mamdouh El-Bakry, Antonio Sanchez, Bhavbhuti M. Mehta, 2018-07-13 Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products. |
| drexel university hospitality management: Transdisciplinary Case Studies on Design for Food and Sustainability Sonia Massari, 2021-04-25 Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. - Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory - Considers impacts, use assessments, and scalability assets when presenting projects and case studies - Addresses practical problems in food design |
| drexel university hospitality management: CompetitiveEdge:A Guide to Business Programs 2013 Peterson's, 2013-04-15 Peterson's CompetitiveEdge: A Guide to Graduate Business Programs 2013 is a user-friendly guide to hundreds of graduate business programs in the United States, Canada, and abroad. Readers will find easy-to-read narrative descriptions that focus on the essential information that defines each business school or program, with photos offering a look at the faces of students, faculty, and important campus locales. Quick Facts offer indispensible data on costs and financial aid information, application deadlines, valuable contact information, and more. Also includes enlightening articles on today's MBA degree, admissions and application advice, new business programs, and more. |
| drexel university hospitality management: Issues in General Food Research: 2011 Edition , 2012-01-09 Issues in General Food Research / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about General Food Research. The editors have built Issues in General Food Research: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about General Food Research in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/. |
| drexel university hospitality management: Graduate Programs in Business, Education, Information Studies, Law & Social Work 2014 (Grad 6) Peterson's, 2013-12-20 Peterson's Graduate Programs in Business, Education, Information Studies, Law & Social Work 2014 contains comprehensive profiles of more than 11,000 graduate programs in disciplines such as, accounting & finance, business administration & management, education, human resources, international business, law, library & information studies, marketing, social work, transportation management, and more. Up-to-date info, collected through Peterson's Annual Survey of Graduate and Professional Institutions, provides valuable data on degree offerings, professional accreditation, jointly offered degrees, part-time & evening/weekend programs, postbaccalaureate distance degrees, faculty, students, requirements, expenses, financial support, faculty research, and unit head and application contact information. There are helpful links to in-depth descriptions about a specific graduate program or department, faculty members and their research, and more. Also find valuable articles on financial assistance, the graduate admissions process, advice for international and minority students, and facts about accreditation, with a current list of accrediting agencies. |
| drexel university hospitality management: Hospitality and Tourism Norzuwana Sumarjan, Zahari Mohd Salehuddin Mohd, Radzi Salleh Mohd, Mohi Zurinawati, Hanafiah Mohd Hafiz Mohd, Bakhtiar Mohd Faeez Saiful, Zainal Artinah, Saiful Bakhtiar, Mohd Hafiz, Mohd Hanafiah, 2013-11-18 Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2 3 September 2013). The book presents trends and practical ideas in the area of hospitality and tourism, and is divided into the sections below:- |
| drexel university hospitality management: The Unofficial, Unbiased Guide to the 331 Most Interesting Colleges 2005 Kaplan, Inc, 2004-06-22 Engaging and informative, The Unofficial, Unbiased Guide to the 331 Most Interesting Colleges 2005 is a must-read reference for every college-bound student. |
| drexel university hospitality management: Early Framers of Tourism Knowledge, Volume III Metin Kozak, Nazmi Kozak, 2023-06-27 This book emphasises the work, the remarkable contributions, and the lifetime achievements of internationally respected scholars who have made lifelong contribution to advancing tourism studies and the dissemination of tourism–based knowledge and education across the world. Strengthening a field and its ability to form the own traditions is undoubtedly possible with a bridge to be established between the past, present and future. The capacity of research carried out today and in the future is built on the outputs of education and research completed in the past, adding new links to the chain. The history of tourism studies and education dates to the early years of the 20th century and began recording a momentum in its second half. There is, therefore, a lot more to do in terms of the institutionalization of such a young and dynamic field and this book aims to introduce tourism scholars with their widest geographical representation, dating from the first years of tourism research back in the early 1900s. Volume III of IV includes tributes to 20 scholars who have defined tourism as an object of academic study, established its foundations and organisations, and widened its scope to encompass thousands of empirical studies. Each of these volumes contains different profiles thereby bringing 80 of the pioneers in tourism more vividly to life. This book was originally published as a special issue of Anatolia: An International Journal of Tourism & Hospitality Research. |
| drexel university hospitality management: The Science and Craft of Artisanal Food Michael Tunick, Assistant Clinical Professor of Food Science Michael H Tunick, Andrew Leo Waterhouse, 2023 The word artisanal has had a significant impact on the marketing of consumer products. Artisanal labelled products can be found in the shops of true artisans, reflecting a genuine connection between the term and the product. On the other hand, artisanal labelled commodities can also be found on global chains' products, reflecting a disconnect between the term and the manufactured goods. This indiscriminate use has damaged what artisanal means for consumers. A solution to reclaiming the meaning of artisanal or repositioning completely is to focus on the fundamental marketing tools of the 4Ps (product, price, place, promotion), segmentation, targeting and positioning, and branding. Combining these tools can help artisanal producers develop marketing and communications strategies to build meaningful relationships with their target market-- |
| drexel university hospitality management: Theory and Practice in Hospitality and Tourism Research Salleh Mohd Radzi, Mohd Faeez Saiful Bakhtiar, Zurinawati Mohi, Mohd Salehuddin Mohd Zahari, Norzuwana Sumarjan, C.T. Chik, Faiz Izwan Anuar, 2014-08-12 Theory and Practice in Hospitality and Tourism Research includes 111 contributions from the 2nd International Hospitality and Tourism Conference 2014 (Penang, Malaysia, 2-4 September 2014), and covers a comprehensive range of topics, including: - Hospitality management - Hospitality & tourism marketing - Tourism management - Technology & innovation in hospitality & tourism - Foodservice & food safety - Gastronomy The book will be of interest to postgraduate students, academics and professionals involved in the fields of hospitality and tourism. |
| drexel university hospitality management: Food Studies Jeffrey P. Miller, 2010 This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological baskets representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research.--Provided by publisher. |
| drexel university hospitality management: Handbook of Construction Management Abdul Razzak Rumane, 2016-08-05 The book is developed to provide significant information and guidelines to construction and project management professionals (owners, designers, consultants, construction managers, project managers, supervisors, contractors, builders, developers, and many others from the construction-related industry) involved in construction projects (mainly civil construction projects, commercial-A/E projects) and construction-related industries. It covers the importance of construction management principles, procedures, concepts, methods, and tools, and their applications to various activities/components/subsystems of different phases of the life cycle of a construction project. These applications will improve the construction process in order to conveniently manage the project and make the project most qualitative, competitive, and economical. It also discuss the interaction and/or combination among some of the activities/elements of management functions, management processes, and their effective implementation and applications that are essential throughout the life cycle of project to conveniently manage the project. This handbook will: Focus on the construction management system to manage construction projects Include a number of figures and tables which will enhance reader comprehension Provide all related topics/areas of construction management Be of interest to all those involved in construction management and project management Provide information about Building Information Modeling (BIM), and ISO Certification in Construction Industry Offer a chapter on Lean construction The construction project life cycle phases and its activities/elements/subsystems are comprehensively developed and take into consideration Henri Fayol's Management Function concept which was subsequently modified by Koontz and O'Donnel and Management Processes Knowledge Areas described in PMBOK® published by Project Management Institute (PMI). The information available in the book will also prove valuable for academics/instructors to provide construction management/project management students with in-depth knowledge and guidelines followed in the construction projects and familiarize them with construction management practices. |
| drexel university hospitality management: Contemporary Sport Management Paul M. Pedersen, Lucie Thibault, 2018-11-07 Contemporary Sport Management returns with a new edition that makes this popular introductory text stronger and more applicable than ever for students who plan to enter, or are considering entering, the field of sport management. The sixth edition of Contemporary Sport Management offers the knowledge of 58 highly acclaimed contributors, 25 of them new to this work. Together, they present a wide array of cultural and educational backgrounds, offer a complete and contemporary overview of the field, and represent the diversity that is noteworthy of this profession. This latest edition offers much new and updated material: A new chapter on analytics in the sport industry New and updated international sidebars for each of the book’s 21 chapters, with accompanying questions in the web study guide New professional profiles showcasing the diversity in the field Streamlined chapters on sport management history and sociological aspects of sport management, emphasizing the issues most relevant to today’s sports managers Updated sidebars and learning features, including Historical Moment sections, chapter objectives, key terms, social media sidebars, sections on applied practice and critical thinking, and more In addition, Contemporary Sport Management offers an array of student and instructor ancillaries: A revamped web study guide that contains over 200 activities, presented through recurring features such as Day in the Life, Job Opportunities, and Learning in Action An instructor guide that houses a sample syllabus, instruction on how to use the web study guide, a section on promoting critical thinking in sport management, lecture outlines, chapter summaries, and case studies from the journal Case Studies in Sport Management to help students apply the content to real-world situations A test package and chapter quizzes that combine to offer 850 questions, in true/false, fill-in-the-blank, short answer, and multiple choice formats A presentation package of 350 slides covering the key points of each chapter, as well as an image bank of the art, tables, and content photos from the book This new edition addresses each of the common professional component topical areas that COSMA (the Commission on Sport Management Accreditation) considers essential for professional preparation: sport management foundations, functions, environment, experiential learning, and career development. Contemporary Sport Management is organized into four parts. Part I provides an overview of the field and the important leadership concepts associated with it. Part II details the major settings in which many sport management positions are carried out. In part III, readers learn about the key functional areas of sport management, including sport marketing, sport consumer behavior, sport communication, sport facility and event management, and more. And in part IV, readers examine current sport management issues, including how sport management interfaces with law, sociology, globalization, analytics, and research. Every chapter includes a section or vignette on international aspects of the field and ethics in sport management. This text particularly focuses on the ability to make principled, ethical decisions and on the ability to think critically. These two issues, of critical importance to sport managers, are examined and analyzed in detail in this book. Contemporary Sport Management, Sixth Edition, will broaden students’ understanding of sport management issues, including international issues and cultures, as it introduces them to all the aspects of the field they need to know as they prepare to enter the profession. With its up-to-date revisions and new inclusions, its internationally renowned stable of contributors, and its array of pedagogical aids, this latest edition of Contemporary Sport Management maintains its reputation as the groundbreaking and authoritative introductory text in the field. |
| drexel university hospitality management: The Routledge Handbook of Tourism Research Cathy H.C. Hsu, William C Gartner, 2012-08-21 The Routledge Handbook of Tourism Research is a compendium of some of the most relevant issues affecting tourism development today. The topics addressed in this book provide some new thinking for those involved in tourism research. This book takes the reader from the beginnings of tourism research to a discussion of emerging forms of tourism and selected examples of tourism development. The underlying theoretical dimensions are reviewed, analysed and discussed from a number of perspectives. This book brings together leading researchers, many of whom are members of the International Academy for the Study of Tourism, to discuss tourism today and its future. The works included in this volume are diverse, in terms of geographical context, research methodology, root discipline, and perspective. This book represents studies based in Europe, North America, Oceania, and Asia. Research methodologies include both quantitative and qualitative. Both macro and micro issues are discussed from the economic, psychological, sociological, political science, marketing, and other perspectives, which reflect the interdisciplinary nature of tourism studies. This book is divided into 6 sections. Section 1 considers the foundations for tourism research. Section 2 discusses the implications for destination management and section 3 discusses planning for tourism development. Section 4 covers human capital for tourism development. And finally, section 5 evaluates emerging forms of tourism and then section 6 offers insights into tourism evolution. It offers the reader a comprehensive synthesis of this field, conveying the latest thinking and research. The text will provide an invaluable resource for all those with an interest in tourism research. This is essential reading for students, researchers & academics of Tourism as well as those of related studies in particular Leisure, Hospitality & Development Studies. |
| drexel university hospitality management: World Heritage Sites and Tourism Laurent Bourdeau, Maria Gravari-Barbas, Mike Robinson, 2016-11-10 Not all World Heritage Sites have people living within or close by their boundaries, but many do. The designation of World Heritage status brings a new dimension to the functioning of local communities and particularly through tourism. Too many tourists accentuated by the World Heritage label, or in some cases not enough tourists, despite anticipation of increased numbers, can act to disrupt and disturb relations within a community and between communities. Either way, tourism can be seen as a form of activity that can generate interest and concern as it is played out within World Heritage Sites. But the relationships that World Heritage Sites and their consequent tourism share with communities are not just a function of the number of tourists. The relationships are complex and ever changing as the communities themselves change and are built upon long-standing and wider contextual factors that stretch beyond tourism. This volume, drawing upon a wide range of international cases relating to some 33 World Heritage Sites, reveals the multiple dimensions of the relations that exist between the sites and local communities. The designation of the sites can create, obscure and heighten the power relations between different parts of a community, between different communities and between the tourism and the heritage sector. Increasingly, the management of World Heritage is not only about the management of buildings and landscapes but about managing the communities that live and work in or near them. |
| drexel university hospitality management: CHRIE Member Directory and Resource Guide Council on Hotel, Restaurant, and Institutional Education (U.S.), 2000 |
| drexel university hospitality management: Peterson's Graduate Schools in the U.S. 2010 Peterson's, 2009 Shares overviews of nearly one thousand schools for a variety of disciplines, in a directory that lists educational institutions by state and field of study while sharing complementary information about tuition, enrollment, and faculties. |
| drexel university hospitality management: Peterson's Graduate Programs in Business, Education, Health, Information Studies, Law & Social Work 2012 Peterson's, 2012-05-15 Peterson's Graduate Programs in Business, Education, Health, Information Studies, Law & Social Work 2012 contains a wealth of info on accredited institutions offering graduate degrees in these fields. Up-to-date info, collected through Peterson's Annual Survey of Graduate and Professional Institutions, provides valuable data on degree offerings, professional accreditation, jointly offered degrees, part-time & evening/weekend programs, postbaccalaureate distance degrees, faculty, students, requirements, expenses, financial support, faculty research, and unit head and application contact information. There are helpful links to in-depth descriptions about a specific graduate program or department, faculty members and their research, and more. Also find valuable articles on financial assistance, the graduate admissions process, advice for international and minority students, and facts about accreditation, with a current list of accrediting agencies. |
| drexel university hospitality management: Culinary Careers Rick Smilow, Anne E. McBride, 2010-05-04 Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. • Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. • Figure out whether you need to go to cooking school or not in order to land the job you want. • Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. • Find out what employers look for, and how you can put your best foot forward in interviews. • Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step. |
| drexel university hospitality management: How To Become A Radio Talk Show Host Lawrence J. King, 2011-11-09 This Book will give you step by step instructions on how to give an awesome live on the air performance when being interviewed on a radio show to get the desired results. This book also allows you to have a peek into the famous peoples lives that Lawrence J. King personally interviewed on his amazing radio shows. This book explains how Mr. King took a simple idea and then turned that idea into a money making cash cow, and now Mr. King is a well sought after radio talk host and has become an Entreperueuer Extroidinaire. This book is a classical story If you can see it then you can be it. A very motivating book that is full of awesome events from start to finish. |
| drexel university hospitality management: Bread Is Gold Massimo Bottura, 2017-11-06 Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make. |
| drexel university hospitality management: Graduate Programs in Business, Education, Information Studies, Law & Social Work 2015 (Grad 6) Peterson's, 2014-12-30 Graduate Programs in Business, Education, Information Studies, Law & Social Work 2015 contains helpful facts and figures on more than 11,000 graduate programs. The comprehensive directory includes more than 1,850 institutions and their programs in all of the relevant disciplines such as accounting and finance, business management, education, law, library and information sciences, marketing, social work, and many more. Informative data profiles feature facts and figures on accreditation, degree requirements, application deadlines, contact information, financial support, faculty, and student body profiles. Two-page in-depth descriptions, written by featured institutions, offer complete details on specific graduate program, school, or department as well as information on faculty research. Comprehensive directories list programs in this volume, as well as others in the graduate series. |
| drexel university hospitality management: Sociology of Tourism Graham Dann, Giuli Liebman Parrinello, 2009-12-04 There is abundant evidence of the quasi-total domination of the sociology and anthropology of tourism by academics from the English-speaking world. This title familiarises readers in the US, UK, Australia and the English speaking regions of Africa and Asia with such evolutionary thinking. |
| drexel university hospitality management: The Tourism Education Futures Initiative Darko Prebežac, Christian Schott, Pauline Sheldon, 2016-04-29 As the world faces many serious challenges informed, courageous and mindful leadership is needed for a better future. The Tourism Education Futures Initiative (TEFI) is the collective effort of a group of innovative, thoughtful and committed scholars and industry leaders seeking to provide vision, knowledge, and a framework for tourism education programs that promote global citizenship and optimism for a better world. This book consolidates some of TEFI’s work as it seeks to be the leading, forward-looking network that inspires, informs and supports tourism educators and students to passionately and courageously transform the world for the better. It makes the case for why change is needed, and how tourism educators can respond to that change with strategies and values-based tools. The book contains papers published in special TEFI issues of the Journal of Teaching in Travel & Tourism (JTTT), which question and explore some of the most important theoretical, conceptual and practical issues facing tourism education now and into the future. The book concludes by integrating the special issues’ key contributions with a brief conceptualisation of education futures before it outlines TEFI’s framework for action over the coming years. Tourism educators worldwide will find that this volume serves two important purposes. On the one hand, it challenges educators to think both critically and proactively about tourism education, while on the other sharing examples of teaching and learning tools that seek to prepare our students for the future and to be global citizens that live lives of consequence. This book is a collection of articles from the Journal of Teaching in Travel and Tourism. |
| drexel university hospitality management: Graduate Programs in Engineering & Applied Sciences 2011 (Grad 5) Peterson's, 2011-05-01 Peterson's Graduate Programs in Engineering & Applied Sciences contains a wealth of information on colleges and universities that offer graduate degrees in the fields of Aerospace/Aeronautical Engineering; Agricultural Engineering & Bioengineering; Architectural Engineering, Biomedical Engineering & Biotechnology; Chemical Engineering; Civil & Environmental Engineering; Computer Science & Information Technology; Electrical & Computer Engineering; Energy & Power engineering; Engineering Design; Engineering Physics; Geological, Mineral/Mining, and Petroleum Engineering; Industrial Engineering; Management of Engineering & Technology; Materials Sciences & Engineering; Mechanical Engineering & Mechanics; Ocean Engineering; Paper & Textile Engineering; and Telecommunications. Up-to-date data, collected through Peterson's Annual Survey of Graduate and Professional Institutions, provides valuable information on degree offerings, professional accreditation, jointly offered degrees, part-time and evening/weekend programs, postbaccalaureate distance degrees, faculty, students, degree requirements, entrance requirements, expenses, financial support, faculty research, and unit head and application contact information. As an added bonus, readers will find a helpful See Close-Up link to in-depth program descriptions written by some of these institutions. These Close-Ups offer detailed information about the specific program or department, faculty members and their research, and links to the program Web site. In addition, there are valuable articles on financial assistance and support at the graduate level and the graduate admissions process, with special advice for international and minority students. Another article discusses important facts about accreditation and provides a current list of accrediting agencies. |
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Drexel University is a private research university with its main campus in Philadelphia, Pennsylvania, United States. Drexel's undergraduate school was founded in 1891 by Anthony …
Accredited Online Bachelors Degrees & Graduate Programs | Drexel …
Explore the numerous online degree programs & certificates from Drexel University. Learn more about our accredited online programs. We have fully online bachelors degrees, graduate …
Drexel University - Profile, Rankings and Data | US News Best …
Drexel University is a private institution that was founded in 1891. It has a total undergraduate enrollment of 12,099 (fall 2023), its setting is urban, and the campus size is 96 acres.
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Drexel University's Admission Application To begin your application, choose Create an account below under "First-Time Users." If you have already started an application, please select Log …
Culture & Community | Drexel University
The Drexel University Libraries has a long-standing commitment to ensuring equal access to information and to providing a welcoming and respectful environment where faculty, staff, and …
Drexel University Catalog
The Catalog contains all programs offered by Drexel University providing enrolled students with the information they need regarding their chosen academic path and helping prospective …
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Explore Drexel and learn about what it is like to live and study in the great city of Philadelphia. There are many options to visit Drexel either virtually or in person!
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