In this guide you can find resources to support:
Halliday Wine Magazine [Print]
Customer Service for Hospitality and Tourism (4th ed.)
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Covers the financial and behavioural consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally.
The Food Tourist
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Discuss the typologies of food tourists based on the understanding of tourists' motivations and experiences. Explores the dietary and health needs of food tourists, and expands on previous research with a mixture of conceptual and empirical chapters written by leading academics and practitioners. The result is a detailed account of customer segmentation in food tourism research which has not been earlier explored in a single book.
Contemporary Strategy Analysis (12th ed.)
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Addresses the emerging challenges that businesses face in an increasingly complex and dynamic environment. Combines a rigorous approach to business strategy analysis with highly relevant examples of current practice and a rich collection of case studies.
Halliday Wine Companion 2025
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The go-to guide for wine ratings, regions, best varietals, winery reviews and a curated selection of the best wines in Australia. Halliday shares his extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on best-by drinking, as well as each wine's closure and alcohol content. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details.
Sustainability in the Hospitality Industry (4th ed.)
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Investigates the economic, environmental and social sustainability issues facing the hospitality industry today, and explores ideas, solutions and strategies of how to manage operations in a sustainable way. Includes nature-based solutions and zero-carbon approaches in facilities, technologies for energy, water and waste management, changes in consumer behaviour, and environmental and social impacts of food production. Also covers employees, diversity, inclusion and well-being in the industry.
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