tourism information centres. VisitScotland.com and the project OnTourism are the case studies explaining the progress in the development of destination management systems developments. Electronic channels play an increasingly important role in hotel distribution, and internet technologies enable organizations to eliminate intermediaries and allow producers to reach customers directly. In this book two sections look at the hotel electronic distri- bution. Within this topic, there are various studies investigating an aspect of the hotel electronic distribution like a study that identifies the critical factors which influence online booking through an adoptive conjoint study, while another study examines the web server log of a five star chain hotel in Hong Kong. The general download speed performance of hotel websites, the determinants of adoption behaviour concerning e-mail marketing, success factors affecting final prices obtained in online auctions for hotel room vouchers, and evolving internet use by Malaysian hotels are the other papers explaining the other aspect of the hotel electronic distribution. All internet and mobile based applications are the results of technological developments. In fact technology shapes applications in a way. This situation is also reflected on in this book, and four sections are dedicated to technology and related topics under the heading of mobile technology, travel technology, technology accep- tance, and management of tourism technology. For the topic of mobile technology; the ANET Salzburg project, mobile phones with GPS, maps and a mobile guide, and a prototype of a data model for managing, storing and accessing heterogeneous data, are dis- cussed. For travel technology, technological innovations, the kinds of business strategies and distribution channels and the perception, adoption and impact of ICTs by travel agencies, are investigated. For travel technology, visitor satisfaction with museums, a one day open space event, and the technology acceptance model for restau- rant operations are presented. For the subject of management of tourism technology, one study presents a classification another study presents a conceptual and technological framework for dynamically adapting ubiquitous web applications and another study discusses methods for automatically creating geo-tagged knowledge repositories in the tourism domain. Knowing the customer, search and travel, and tourism network are the themes presented at the rest of the book. For the subject of knowing the customer a first study investigates the Web 2.0 adop- tion for eCRM, a second study describes etBlogAnalysis project, and one paper explains a location based services application named ‘‘Positium Parameter’’. This topic is examined by one study which looks at the language of the tourism websites represented through search engines on travel related quarries, a paper presents a novel model for the search process in electronic commerce and another study explores whether online decision-making styles vary for different products. In the case of tourism networks, one study illus- trates the identification and modelling of power structures for UGC websites, another study explains the principles of the capability maturity model integrated (CMMI), and a third study analyses the connectivity of tourism attractions in a destination as a unique product marketed online. All technologies, web services and applications used in tourism industry aim to facilitate the operations of organizations, to help customers to get the right product and service, to evaluate the process and to stimulate and attract more demand. This book looks at the wider setting of ICTs in the tourism industry. Anyone who reads this book can get a holistic view of information and communication technologies in the tourism industry. This is a comprehensive book and it covers all the aspects of information and communication technologies in the tourism industry. Given my own interest in information and communication technologies in the tourism industry, I would strongly recommend any researchers, libraries with a tourism programme, and any other interested people to purchase this invaluable reference research book. Ali Sukru Cetinkaya Selcuk University, Turkey E-mail address: alisukru@selcuk.edu.tr doi:10.1016/j.tourman.2009.01.010 Handbook of Innovation in the Food and Drink Industry, Ruth Rama (Ed.). The Haworth Press, Binghampton, NJ.£77.99, pp.428, ISBN: 978-1-56022-298-9. This edited book provides an in-depth evaluation of an impor- tant industry and seeks to uncover how product and process inno- vations impact on a number of different levels. The initial chapter by Ruth Rama and Nicholas von Tunzelmann reviews the main findings of the literature. Innovation tends to be measured via inputs such as research and development expenditure or through the number of patents acquired. The authors evaluate the internal determinants of innovation, including company size and innova- tion intensity. There is a debate around the trade-off between the value of advertising versus research and development, before consideration of the external determinants of innovation. Crea- tivity increases when there is more interaction between supply chain members. The impact of innovation on market structure is also discussed. One caveat identified is that most of the reviewed literature focuses on medium and large firms. Giovanni Galizzi and Luciano Venturini analyse the nature and determinants of product innovation. Rather than being an industry perceived as low-tech, the authors promote the reality of it being typified by increasing amounts of product innovation. However, instead of large amounts of instantaneous change, it is more likely that inno- vation is incremental. Consideration is also given to the impact of vertical integration between food manufacturers and retailers. Growing demand for convenience foods has also resulted in demand for innovative production and preparation techniques. The technological opportunities in the industry are also identified. Productivity and innovation in the US food processing sector are examined by Geylani et al. who note how important it is to achieve accurate measurement of productivity growth at the plant level in order to contribute effectively to future government and industry decision making. The authors present an overview of the sector before constructing a mathematical model of the measurement process. Karin Tollin considers how to manage knowledge for product innovation, while also noting that radical innovation in the industry is rare and that redevelopment of existing products is more likely than new product development due to fear of new product failure. A theoretical framework of the knowledge management concept is presented and the sources for knowledge are discussed. A distinc- tion is also made between tacit and explicit knowledge. Hard tech- nical skills should be integrated with softer people based skills in order to produce fruitful knowledge. Tollin evaluates a case study of the Scandinavian food and beverage industry and uncovers the Book review / Tourism Management 31 (2010) 147–153 151