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The Emerald handbook of entrepreneurship in tourism, travel and hospitality

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This book is a practical handbook for entrepreneurship in tourism related industries. The book will provide students and prospective entrepreneurs with the knowledge, know-how and best practices in order to assist them in planning, implementing and managing business ventures in the field of tourism.It constitutes a valuable contribution to developing the necessary knowledge, competencies and skills of entrepreneurial decision-making and ventures. It would serve as a guide for those studying entrepreneurship and preparing for entrepreneurial careers as well as a reference for the practical use of entrepreneurs at the planning, implementation, operation and evaluation stages of building a tourism business. Examples from the industry/business world are provided to illustrate real-life practice and give readers a better understanding of entrepreneurship in tourism.

العنوان The Emerald handbook of entrepreneurship in tourism, travel and hospitality : skills for successful ventures / edited by Marios Sotiriadis.
الطبعة First edition.
الناشر Bingley : Emerald Publishing
تاريخ الإصدار 2018
ملاحظات Includes index.
Includes bibliographical references and index.
رقم الرف Front Cover -- The Emerald Handbook of Entrepreneurship in Tourism, Travel and Hospitality -- Contents -- List of Contributors -- About the Editor -- Preface -- The Book's Aim -- The Book's Audience -- Our Approach to the Subject and the Book's Structure -- Features -- Acknowledgements -- Part I. Tourism: A Consumer-driven Business Field -- Chapter 1 Entrepreneurship and Entrepreneurs in Tourism -- 1.1. Introduction -- 1.2. The Importance of Tourism and ITS Related Industries -- 1.3. Entrepreneurship -- 1.4. Entrepreneurs -- 1.5. Entrepreneurship in Tourism -- 1.6. The Book's Aim, Objectives and Approach -- 1.7. Summary -- Notes -- References and Further Reading -- Chapter 2 Framework for Tourism Industries: Tourism System and Tourism Value Chain -- 2.1. Introduction -- 2.2. The Tourism System -- 2.2.1. Leiper's Tourism System -- 2.2.2. Hall's Tourism System -- 2.3. Tourism Experience -- 2.4. Value Chain -- 2.4.1. Value Chain at Business Level -- 2.4.1.1. Primary Activities of the Value Chain -- 2.4.1.2. Support Activities -- 2.4.1.3. Value System -- 2.4.2. Value Chain at Industry/Destination Level -- 2.4.3. The Global Value Chain in Tourism -- 2.5. Summary -- References and Further Reading -- Part II. Tourism Business Environment -- Chapter 3 Features of Tourism-Related Businesses and Trends in Tourism and Travel Markets -- 3.1. Introduction -- 3.2. Features of Tourism-Related Businesses -- 3.2.1. General Conditions of Business Environment -- 3.2.2. Features of Tourism Services and Markets -- 3.2.2.1. Main General Characteristics of Services and Tourism Services -- 3.2.2.2. Particular Characteristics of Tourism Services -- 3.2.3. Special Features of Tourism Businesses -- 3.3. Trends in the Tourism and Travel Markets -- 3.3.1. General Situation -- 3.3.2. Emerging Trends in Tourism Consumer Behaviour.
3.3.3. Technological Developments: Information and Communication Technologies -- 3.4. Challenges for Tourism Businesses and Destinations -- 3.4.1. Current Performance and Long-term Outlook -- 3.5. Summary -- References and Further Reading -- Chapter 4 Strategic Analysis and Competition Analysis -- 4.1. Introduction: Meaning and Process of Strategic Planning and Management -- 4.2. Strategic Planning -- 4.2.1. What Is Strategic Planning? -- 4.2.2. Strategic Planning: Some Practical Tips -- 4.3. Strategic Analysis -- 4.3.1. Definition and Considerations for Application -- 4.3.2. Tools of Strategic Analysis -- 4.3.2.1. SWOT Analysis -- 4.3.2.2. PEST Analysis -- 4.3.2.3. Five Forces Model -- 4.4. Competition (or Competitor) Analysis -- 4.4.1. Definition and Purpose -- 4.4.2. The Process: How to Conduct a Competition Analysis -- 4.4.2.1. Step 1: Identify Current and Future Competitors in the Market -- 4.4.2.2. Step 2: Finding Market Share -- 4.4.2.3. Step 3: Performing SWOT -- 4.4.2.4. Step 4: Build Competition Portfolio -- 4.4.2.5. Step 5: Plan Strategies -- 4.4.2.6. Step 6: Execute Strategies -- 4.4.2.7. Step 7: Monitor and Follow-up -- 4.4.3. Tools for Analysing Competitors -- 4.4.3.1. Four Corners Analysis -- 4.4.3.2. Competitor Array -- 4.5. Summary -- References and Further Reading -- Chapter 5 Innovation, Creativity and Tourism -- 5.1. Introduction -- 5.2. The Imperative for Creativity and Innovation in Tourism -- 5.3. Definitions, Forms and Types -- 5.3.1. Definitions -- 5.3.2. Creativity and Innovation in the Context of Knowledge Management -- 5.3.3. Forms and Types of Innovation -- 5.3.4. Technological Innovations -- 5.4. Determining Factors -- 5.5. Interrelations with Entrepreneurship -- 5.6. Innovation and Creativity in Tourism: Some Success Cases/Best Practices -- 5.7. Summary -- Notes -- References and Further Reading.
Part III. Planning the Tourism Business Venture -- Chapter 6 The Entrepreneurial Process and Legal Issues -- 6.1. Introduction -- 6.2. The Entrepreneurial Process -- 6.2.1. Ideas and Opportunities -- 6.2.2. Opportunity Recognition -- 6.2.3. Opportunity Evaluation -- 6.2.4. Opportunity Exploitation -- 6.2.5. Entrepreneurial Intent -- 6.3. Influencing Factors and Dynamics -- 6.3.1. Personal Attributes -- 6.3.2. Environmental and Sociological Factors -- 6.3.3. Understanding the Dynamics of Entrepreneurial Process -- 6.4. Legal Issues and Aspects of Entrepreneurship -- 6.4.1. Choice of the Appropriate Business Entity/Structure -- 6.4.2. Protection of Intellectual Property Rights -- 6.4.3. Liability Issues and Insurance -- 6.4.4. Contracts -- 6.5. Summary -- References and Further Reading -- Chapter 7 Feasibility Analysis and Study -- 7.1. Introduction -- 7.2. Feasibility Study: Overview and components -- 7.3. Template of Feasibility Study -- 7.3.1. Executive Summary and Introduction -- 7.3.2. Description of the Business -- 7.3.3. Market Feasibility: Market Analysis and Assessment -- 7.3.4. Description of Products or Services -- 7.3.5. Management Team and Staff Members -- 7.3.6. Technical Specification -- 7.3.7. Examination of Critical Risks and Problems -- 7.3.8. Marketing Plans -- 7.3.9. Financial Feasibility: Projections and Plan -- 7.3.10. Results, Evaluation, Conclusion/Recommendations and Decision -- 7.4. Report on Business Feasibility Study: Example of Boutique Hotel -- 7.4.1. Executive Summary -- 7.4.2. The Company -- 7.4.3. Service/Product Description -- 7.4.4. Market Analysis and Assessment -- 7.4.4.1. Market Assessment -- 7.4.4.2. Market Analysis -- 7.4.5. Marketing Strategy -- 7.4.6. Management Capability -- 7.4.7. Financial Feasibility: Financial Analysis and Projections -- 7.4.7.1. Financial Projections -- 7.4.7.2. Break-even Analysis.
7.4.7.3. Financial Performance - Statements -- 7.4.8. Findings, Conclusions and Recommendations -- 7.5. Summary -- References and Further Reading -- Chapter 8 Collaborative Forms and Strategies for Business Venturing in Tourism Industries -- 8.1. Introduction -- 8.2. Business Context and Drivers for Collaboration -- 8.2.1. Characteristics of Business Environment and Tourism Industries -- 8.2.2. Tourism Offering and Experiences -- 8.2.3. Potential Benefits of Collaboration -- 8.3. Forms of Collaboration at Destination Level -- 8.3.1. Partnerships -- 8.3.2. Clusters and Clustering -- 8.3.3. Product Clubs -- 8.4. Collaborative Strategies for Business Venturing -- 8.4.1. Business Alliances -- 8.4.2. Business Network/Networking -- 8.4.3. Management Contracts -- 8.4.4. Franchising -- 8.4.5. Consortium -- 8.5. Summary -- References and Further Reading -- Part IV. Managing the Tourism Business -- Chapter 9 Management and Business Plan -- 9.1. Introduction -- 9.2. Management Decision-Making -- 9.2.1. Managing Strategic, Tactical and Operational Decision-making -- 9.2.2. Identifying Decision-making Bias -- 9.2.3. Sources of Information Supporting Management Decision-making -- 9.3. Management Planning: Business Plan Design -- 9.3.1. The Venture Component -- 9.3.2. The Finance Component -- 9.3.3. The Market Component -- 9.4. Micro Case Study: Managing a Tourism-Related Start-Up Business -- 9.4.1. Making Decisions Based on Suitable Sources of Information -- 9.4.2. Using the Business Plan to Help Entrepreneurs to Make Better Decisions -- 9.5. Summary -- References and Further Reading -- Chapter 10 Managing Financial Matters -- 10.1. Introduction: Meaning, Objectives and Functions of Financial Management -- 10.2. Financial Statements/Reports -- 10.2.1. Profit and Loss Statement -- 10.2.2. Balance Sheets -- 10.2.3. Cash Flow Statement -- 10.3. Planning and Budgeting.
10.3.1. Planning -- 10.3.2. Budgeting -- 10.3.3. The Uses of Budgets -- 10.4. Monitoring Business Performance and Improvement -- 10.4.1. Benchmarking/Comparison -- 10.4.2. Monitoring Improvement -- 10.4.3. Some Useful Ratios for Financial Performance -- 10.4.3.1. Profitability Ratios -- Nett profit ratio -- Profit before fixed charges ratio -- Nett return on total assets ratio -- Return on owners' equity ratio -- 10.4.3.2. Operational Ratios -- Revenue per available room (RevPAR) -- Yield percentage -- 10.5. Operational Decisions: Pricing Methods and Analytical Techniques -- 10.5.1. Pricing Methods -- 10.5.1.1. Stages in Setting Prices -- 10.5.1.2. Factors Influencing Pricing Decisions -- 10.5.1.3. Pricing Methods -- Cost-plus pricing -- Contribution margin pricing -- Going rate pricing -- Rate of return pricing (ROR) -- 10.5.1.4. Price Promotions -- 10.5.2. Analytical Techniques -- 10.5.2.1. Break-even Analysis -- 10.5.2.2. Profit Sensitivity Analysis -- 10.5.3. A Revenue Management Technique: Yield Management -- 10.6. Investment Decisions: Capital Expenditure -- 10.6.1. Investment Decisions -- 10.6.2. Investment Evaluation Methods -- 10.6.2.1. Discounted Cash Flow -- 10.6.2.2. DCF: Net Present Value Method -- 10.6.2.3. DCF: Internal Rate of Return Method -- Comparison of two methods: NPV versus IRR -- 10.7. Summary -- References and Further Reading -- Chapter 11 Providing Service Quality and Customer Care in Tourism Businesses -- 11.1. Introduction -- 11.2. Characteristics of Service Products -- 11.3. The Importance of Service Quality in Tourism -- 11.4. Service Quality Variables in Tourism -- 11.5. Service Excellence: Practical Guidelines for a Micro Tourism Business -- 11.5.1. Before Guests Visit the Accommodation Establishment -- 11.5.2. During the Stay at the Accommodation Establishment.
11.5.3. After Guests Having an Experience at the Establishment.
سلسلة Emerald handbooks in business and management
الشكل 1 online resource (470 pages).
اللغة الانكليزية
رقم النظام 997010703844605171
MARC RECORDS
وسوم

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