Bentham Books announces the release of Stay Local, Serve Global: Sustainable Hospitality and Tourism through Staycations (Part 1) , an interdisciplinary edited volume examining how staycations have evolved beyond a pandemic-era alternative to travel and emerged as a lasting shift in consumer behaviour, hospitality and sustainable tourism.
Staycations are reshaping the way people experience travel, leisure and hospitality while creating new opportunities for sustainable and domestic tourism. This book brings together researchers and practitioners from India, Nepal, Malaysia, Kazakhstan and the Philippines to explore the economic, cultural and environmental significance of staycation tourism.
The volume examines a wide range of contemporary themes, including rural hospitality, eco-tourism, workcation culture, wellness tourism, smart technologies and social media marketing. It also explores women's leadership, government policy and sustainable infrastructure, providing an interdisciplinary perspective on the changing relationship between tourism, hospitality and local communities.
Combining theoretical perspectives, empirical data and practical case studies, the book highlights how staycations can contribute to sustainable destination development while responding to evolving traveller preferences and emerging hospitality trends.
Researchers, academics and postgraduate students in tourism and hospitality, as well as policymakers, destination marketers, hospitality professionals and tourism entrepreneurs.
Dr. Swati Sharma is an Associate Professor at the Amity Institute of Travel & Tourism, Amity University, Noida. She earned her Ph.D. from Kurukshetra University and has qualified for the UGC NET twice. With 18 years of experience in travel and tourism academia and industry, her areas of interest include MICE tourism, destination image and business travel. She has published extensively and has authored and edited books on tourist behaviour, research methodology and ethical aspects of business in tourism.
Gayle McPherson is a Professor of Events and Cultural Policy and Director of the Centre for Culture, Sport and Events at the University of the West of Scotland. She established the Research Centre in 2018, which is recognized for its work in sports events, culture and festivals. She has secured more than £2 million in grants and consultancy funding and has served as an invited expert to national governments and international agencies. She has published 10 books and more than 75 scholarly outputs and has supervised 15 Ph.D. students to successful completion.
Dr. Narendra Kumar is an Assistant Professor at the Amity Institute of Travel & Tourism, Amity University, Noida. With 23 years of experience in the travel and tourism industry and academia, his interests include business travel, tourist behaviour and visitor experiences. He is also actively involved in mentoring young graduates and supporting tourism and hospitality start-ups. His publications include works on tourist behaviour, digital marketing, ethical aspects of business in tourism and bleisure tourism.
Anshul Garg is a Senior Lecturer at the School of Hospitality, Tourism and Events at Taylor’s University, Malaysia. A food and beverage expert, hospitality trainer and researcher, his research interests include self-service technologies, robotics, artificial intelligence, service quality, hospitality education, human resource management and food waste management. He has published in Scopus- and Web of Science-indexed journals and has contributed book chapters published by leading academic publishers. He has also served as a plenary and keynote speaker and holds editorial and international advisory positions.
Ahmed M. Alhussaini Hamad is a Food Hygiene and Control Lecturer at the Faculty of Veterinary Medicine, Benha University, Egypt. He holds a Ph.D. and has 12 years of teaching and research experience in food science, safety, technology and quality. He has published more than 25 research papers and contributes to scientific projects in areas including food safety, antimicrobial resistance, biofilm control, meat quality and environmental pollution. He has also served as a reviewer and book editor for leading academic publishers and has extensive professional experience in food safety and quality auditing and consultancy.
Book Link: https://bit.ly/4ic2ada
DOI: 10.2174/97988988171141260101