The Caribbean is the most tourism-dependent region in the world, and its tourism attractions and infrastructure and three-quarters of its people are concentrated along its coastlines. While the Caribbean contributes to less than 1 percent of global carbon emissions, its beaches and hotels are among the most vulnerable to climate impacts, including increasingly fierce and frequent hurricanes, sea-level rise, and loss of coral and mangroves. This book details many techniques for mitigating and adapting to climate impacts and demonstrates how socially and environmentally responsible companies are proving resilient in coping with climate change.

This second volume on coastal tourism and climate change in the Caribbean examines three key supporting sectors: golf, local agriculture and cuisine, and aviation. Today, climate change is propelling accelerated reforms in these three sectors. Initiatives to link local agriculture to tourism are enriching visitor experiences and revitalizing local crops and cuisine, while reducing the carbon impact-the food print-from agricultural imports. Similarly, golf certification programs are providing templates for constructing and operating courses with smaller carbon footprints. In aviation, as well, virtually all international airlines are testing non-fossil fuel alternatives, and a nascent but growing green airport movement is reducing aviation's carbon footprint and improving its resilience. As the volume concludes, coastal tourism in the Caribbean is today addressing two intertwined concerns and opportunities: Òthe impacts of climate change and imperative of responsible tourism.Ó

As the nations of the Caribbean respond to and prepare for climate change, tourism has the potential to both worsen and mitigate these effects. In this book we look at marine tourism and its connection with ocean health, fisheries, and critical ecosystems, including coral reefs. We consider the role that marine protected areas can play in preserving reefs and other ecosystems, leading to greater resilience in the face of climate change. Finally, we look at how the tourism industry is responding to the threat of climate change, using its economic and social capital to foster positive change in the Caribbean and other parts of the world. While the situation is clearly urgent, we hope this volume provides readers with some optimism, as well as tangible ideas for using tourism to help mitigate the impending effects of climate change on marine ecosystems and economies.

As the nations of the Caribbean respond to the emerging effects of climate change and prepare for those to come, tourism has the potential to either worsen or mitigate these impacts. In this book we look specifically at marine recreation and how its various sectors—ranging from surfing, diving and sport fishing, to yacht­ing and cruise ships—are coping with and preparing for climate change in the Caribbean. Through essays and case studies by scientists, business leaders, government and NGO staff, and others, we show that tourism could lead the way in reducing human-induced climate impacts, protecting and restoring crucial ecosystems and habitats, and building sustainable futures for the people of the Caribbean and beyond.

This book tells the history, organizational structure, and management strategies of the hospitality industry. The hospitality industry is a unique and diverse industry. This book tells the history, organizational structure, and management strategies of the hospitality industry. Traditionally an entrepreneurial business, the hospitality industry today includes organizations ranging from small independent cafes and inns to large multinational corporations. The author highlights key hotel, restaurant, and casino companies, and explains the concepts of franchising, consortia, and management contracts. The book divulges how the hospitality product is different from other industries: part service and part product, produced and consumed simultaneously, and the role of the customer as part of the service process. The book explains how perishable inventory and labor intensity affect hotels, restaurants, and casinos. The author also reviews policies that promote or restrict tourism and travel, guest and employee safety, labor regulations, food safety laws, and requirements for accommodations for customers with disabilities. This text explains key strategic management decisions of the hospitality industry. The author projects how global expansion and sustainability efforts are shaping the industry, but also warns of the ongoing threats of pandemics and terrorism to travel.

The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. The authors also discuss how this industry operates within casino properties. Then, the revenue upsell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.

The tourism industry continues to evolve as people’s interests have changed. There has been a shift in the type of experiences sought when people travel. One of the reasons behind this is the desire for travelers to be more engaged as they travel and get to know a community through their culture and heritage. Tourists are craving authenticity. In an environment of chain restaurants, hotels, and stores people are seeking the differences of what communities offer. This book will be a guide to how a community can sustainably develop their cultural and tourism resources in order to attract and retain the sought-after cultural and heritage tourist.