Overbooked: The Exploding Business of Travel and Tourism by Elizabeth Becker
Considering that this must-read has been around since 2013 I can’t believe it isn’t more widely known. Overbooked: The Exploding Business of Travel and Tourism is an important addition to any Caribbean hospitality professional’s bookshelf for a multitude of reasons. It examines the business of tourism from a global perspective and the various dimensions of the travel industry and its effect on economies, cultures, and of course – the environment.
The chapter on France was the inspiration behind one of our most popular articles here at coralrange and its applications to the Caribbean are far reaching and the poignancy of Becker’s discussions on the environmental and economic impacts of cruise ships is an important section for anyone in the islands.
Many of you will be familiar with Danny Meyer’s iconic NYC restaurants like Union Square Café and this book takes a look at how his empire grew into one of the world’s most dynamic restaurant organizations. Meyer shares the lessons he’s learned along the way and his winning recipe for ‘enlightened hospitality’ which will have you examining your own organization.
His innovative philosophy emphasizes putting the power of hospitality to work in a new and counterintuitive way: the first and most important application of hospitality is to the people who work for you, and then, in descending order of priority, to the guests, the community, the suppliers, and the investors. This way of prioritizing stands the more traditional business models on their heads, but Meyer considers it the foundation of every success that he and his restaurants have achieved.
Front of the House: Restaurant Manners, Misbehaviors & Secrets by Jeff Benjamin
Another iconic American restaurateur spills his secrets on the gracious art of fantastic service, with a heavy dose of laugh-out-loud humor. This book will have you nodding along and dog-earring pages as his stories reflect your own hospitality experiences and his tips on how to handle the most difficult guests.