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Wellness Management in Hospitality and Tourism

Bendegul Okumus, Heather Linton-Kelly

ISBN: 978-1-915097-24-8 HBK; 978-1-915097-22-4PBK; 978-1-915097-23-1 eBook


About this book | Table of contents | About the authors | Buy now
The global wellness industry is currently valued at $4.4 trillion and wellness in hospitality and tourism is one of the fastest-growing travel segments.

Wellness Management in Hospitality and Tourism is the first text that:
  • discusses and evaluates the design, operation and management of a wellness event in food service, hospitality and tourism businesses.
  • evaluates the implementation of wellness management programs in food service, hospitality and tourism businesses.
  • identifies and describes wellness customer segments within food service, hospitality and tourism businesses.

Comprised of 14 chapters – one for every week of a semester – that study the science behind the trends and look at every aspect of health and wellness across the tourism and hospitality industries. This text provides students with the skills and knowledge to become a leader in the development of this new wave of exciting, nutritious, safe and profitable health and wellness products, services and practices.

Packed with international case studies and written in a user-friendly style, Wellness Management in Hospitality and Tourism looks at the following key areas and more:
  • Typologies, scope and segments in health and wellness;
  • Management of wellness amenities and facilities in foodservice, hospitality and tourism businesses;
  • Analysing and managing health and wellness programs and offerings in foodservice, hospitality, and tourism businesses;
  • Health and wellness food and beverage trends;
  • Wellness during crises and pandemics;
  • The Future of wellness management in foodservice, hospitality, and tourism businesses.

Publication: September 2022

Table of contents

Ch 1 Introduction to Wellness Management in Hospitality and Tourism; Ch 2 Quality of Life and Wellness in Hospitality and Tourism; Ch 3 Typologies of Health and Wellness in Hospitality and Tourism; Ch 4 Wellness Tourism Regions and Destinations; Ch 5 Scope and segments in wellness in foodservice, hospitality, and tourism; Ch 6 Health and Wellness Food and Beverage Trends in Food Service, Hospitality and Tourism; Ch 7 Spa and hot spring development and management in the hospitality and tourism industry; Ch 8 Wellness events, festivals, and activities in foodservice, hospitality, and tourism; Ch 9 The Design, Operation, and Management of a Wellness Event; Ch 10 Management of wellness amenities, facilities and upgrading them in foodservice, hospitality and tourism businesses; Ch 11 Analysis and management of health and wellness programs and offerings in foodservice, hospitality, and tourism businesses; Ch 12 Management of health and wellness programs for employees in foodservice, hospitality, and tourism businesses; Ch 13 Health and Wellness during crises and pandemics; Ch 14 Conclusions: The Future of Wellness Management in Foodservice, Hospitality, and Tourism Businesses; Index

Table of contents

Ch 1 Introduction to Wellness Management in Hospitality and Tourism; Ch 2 Quality of Life and Wellness in Hospitality and Tourism; Ch 3 Typologies of Health and Wellness in Hospitality and Tourism; Ch 4 Wellness Tourism Regions and Destinations; Ch 5 Scope and segments in wellness in foodservice, hospitality, and tourism; Ch 6 Health and Wellness Food and Beverage Trends in Food Service, Hospitality and Tourism; Ch 7 Spa and hot spring development and management in the hospitality and tourism industry; Ch 8 Wellness events, festivals, and activities in foodservice, hospitality, and tourism; Ch 9 The Design, Operation, and Management of a Wellness Event; Ch 10 Management of wellness amenities, facilities and upgrading them in foodservice, hospitality and tourism businesses; Ch 11 Analysis and management of health and wellness programs and offerings in foodservice, hospitality, and tourism businesses; Ch 12 Management of health and wellness programs for employees in foodservice, hospitality, and tourism businesses; Ch 13 Health and Wellness during crises and pandemics; Ch 14 Conclusions: The Future of Wellness Management in Foodservice, Hospitality, and Tourism Businesses; Index

About the authors

Dr. Bendegul Okumus works in the Foodservice and Lodging Department at the Rosen College of Hospitality Management, University of Central Florida, USA. She is an expert in nutrition, health and hospitality management and has been working in the hospitality and tourism field for 15 years. Heather Linton Kelly is an Independent Consultant. She has previously taught at Cornell University, USA and is currently Senior Research Manager at the Adventure Travel Trade Association.

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