Developing Knowledge Based Client Relationships or Food Tourism Around The World

Developing Knowledge-Based Client Relationships: Leadership in Professional Services

Author: Ross Dawson

Developing Knowledge-Based Client Relationships, Second Edition, focuses on high-value client relationships and key drivers of these today, in particular knowledge-based client relationships. Author Ross Dawson presents clearly and in an extremely practical fashion what knowledge organizations can do to enhance the value of the knowledge they deliver to clients in order to strengthen the client relationship, provide client leaderships, and develop mutually profitable relationships. Dawson then presents a framework for enhancing the client relationship capabilities of the firm, which examines strategy, structures, processes, skills and culture as key enablers of relationship capabilities.

He examines key client programs, and how to create deeper knowledge-based relationships through these. He discusses in detail the collaborative technologies available today and how they can be used in client relationships, along with managing portfolios of communications channels. He also discusses firm-wide relationship management, leading relationship teams, and value-based pricing for knowledge-based client relationships. This is done by presenting underlying theoretical framework, a variety of tools for structuring relationships and presenting knowledge to clients, and numerous case studies and examples of firms which have implemented these concepts successfully.

*New edition of one of our bestselling books
*Completely updated and revised to focus on the latest thinking in client relationships and professional services
*Very active author whose speaking engagements and consulting work generate bulk sales and spikes on amazon.com

Interesting textbook: Decision Sciences or Money and the Morality of Exchange

Food Tourism Around The World: Development, Management and Markets

Author: Colin Michael Hall

Food and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience.

Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as:

* the food tourism product
* food tourism and consumer behaviour
* cookery schools - educational vacations
* food as an attraction in destination marketing

Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.

* International case studies and examples
* Comprehensive and systematic treatment of a comparatively new field
* Interlinking of theory and practice makes this useful for both students and industry players

Table of Contents:

	List of exhibits
	List of figures
	List of tables
	Acknowledgements
	Contributors
1	The consumption of experiences or the experience of consumption? An introduction to the tourism of taste	1
2	Consuming places: the role of food, wine and tourism in regional development	25
3	Consuming tourists: food tourism consumer behaviour	60
4	The demand for halal food among Muslim travellers in New Zealand	81
5	The world of cookery-school holidays	102
6	The lure of tea: history, traditions, and attractions	121
7	Food and tourism in Papua New Guinea	137
8	Food trails in Austria	149
9	Food tourism in the Niagara Region: the development of a nouvelle cuisine	158
10	The lure of food: food as an attraction in destination marketing in Manitoba, Canada	178
11	The Bluff Oyster Festival and regional economic development: festivals as culture commodified	192
12	Food tourism in the Peak District National Park, England	206
13	Valorizing through tourism in rural areas: moving towards regional partnerships	228
14	Restaurants and local food in New Zealand	249
15	Linking food, wine and tourism: the case of the Australian capital region	268
16	Managing food and tourism developments: issues for planning and opportunities to add value	285
17	New global cuisine: tourism, authenticity and sense of place in postmodern gastronomy	296
18	The experience of consumption or the consumption of experiences? Challenges and issues in food tourism	314
	References	336
	Index	371