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Introduction to the NSCC Edition
1.1 What is Tourism?
1.2 Global Overview
1.3 Canada Overview
1.4 Impacts of Tourism
1.5 Conclusion
2.1 Components of Travel Services
2.2 Travel Services in Canada
2.3 Tourism Services
2.4 Trends and Issues
2.5 Conclusion
3.1 Hotels
3.2 Camping and RV Accommodation
3.3 Operations
3.4 Trends and Issues
3.5 Conclusion
4.2 Types of Food and Beverage Providers
4.1 Food and Beverage Sector Performance
4.3 Types of Food and Beverage Customers
4.4 Operations
4.5 Trends and Issues
4.6 Conclusion
5.1 Overview
5.4 Conclusion
5.2 Recreation and Adventure Tourism
5.3 Trends and Issues
6.1 Festivals and Events
6.2 Meetings, Conventions, and Incentive Travel (MCIT)
6.3 Attractions
6.5 Conclusion
6.4 Trends and Issues
7.1 Air
7.2 Rail
7.3 Water
7.5 Trends and Issues
7.4 Land
7.6 Conclusion
8.1 Definitions and Environmental Stewardship Ideas
8.2 Tourism and Climate Change
8.3 Environmental Stewardship Theory in Tourism
8.4 Environmental Management in BC
8.5 Mitigating Tourism and Hospitality Impacts
8.6 Conclusion
9.1 Indigenous People in Canada
9.2 Tourism, Colonialism, Indigenous Human Rights and Reconciliation
9.3 Indigenous Tourism in Canada
9.4 Indigenous Tourism in BC
9.5 Conclusion
10.1 Overview
10.2 Risk Management Process
10.3 Laws and Regulations
10.4 Insurance
10.5 Occupational Health and Safety in Tourism
10.6 Conclusion
11.1 Customer Experience
11.2 Communication Strategies
11.3 Exceeding Expectations with Remarkable Service
11.4 Loyalty and Customer Relationships
11.5 Summary
11.6 Conclusion
12.1 The Evolution of Marketing
12.2 Differences Between Goods and Services
12.3 Planning for Services Marketing
12.4 Consumer Behaviour in Tourism and Hospitality
12.5 Reaching the Consumer
12.6 Bringing it All Together
12.7 Trends and Issues
12.8 Conclusion
Glossary
Long Descriptions
Versioning History
Chapter 4. Food and Beverage Services
