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Showing 45 of 60 Books under ' Tourism & Hotel Business '

Check-In Check-Out: Managing Hotel Operations, 8/E

Gary K. Vallen, Emeritus, Northern Arizona University Jerome J. Vallen, University of Nevada, Las Vegas
Check-In, Check-Out provides complete coverageof the hotel's front office and all of the support positions that make it work. Organized to reflect how a guest moves through the hotel (reservations, arrival, billing, departure, etc.) this edition provides a broad view of lodging management and covers...

ServSafe CourseBook with Online Exam Voucher, 5/E

NRA National Restaurant Association
Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in ServSafe Coursebook, 5th edition goes beyond the principles found in ServSafe Essentials,...

Food Around the World: A Cultural Perspective, 2/E

Margaret McWilliams, Ph.D., R.D., Professor Emeritus, California State University, Los Angeles
Food Around the World: A Cultural Perspective, 2nd Edition examines the geographic, historical, cultural, religious, and economic influences that shape food availability and consumption in various cultures and countries around the world. Appropriate for students in food science, dietetics, and nutrition,...

Restaurant Management: Customers, Operations, and Employees, 3/E

For courses in Introduction to Food and Beverage Operations, Culinary Management, and Food and Beverage Management
Robert Christie Mill, Daniels College of Business, University of Denver
Restaurant Management: Customers, Operations, and Employees, Third Edition, identifies the crucial elements involved in the operation of a restaurant, and their interrelationships that are necessary to achieve success. Structured around the three parts of the meal experience–the customers, the operation...

World of Culinary Supervision, Training, and Management, The, 4/E

Jerald W. Chesser Noel C. Cullen, Ed.D., CMC, AAC, Boston University
For sophomore/senior-level undergraduate courses in Food and Beverage; courses in all culinary arts two- and four-year degree programs; training seminars for chefs; and certification programs for the American Culinary Federation Educational Institute. The World of Culinary Supervision, Training,...

On Baking: A Textbook of Baking and Pastry Fundamentals

For courses in Introduction to Baking and Pastry Arts or Intermediate Baking & Pastries.
Sarah R. Labensky Eddy Van Damme Pricilla Martel,
From the creators of the best-selling On Cooking, 4/e comes the new edition of On Baking—the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing baking principles over formulas and reinforcing each technique with...

On Becoming a Professional Chef

This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chefs job such...

Sushi: Taste and Techniques

Kimiko Barber DK Publishing
This beautifully illustrated guide will enable readers to master and appreciate the art of sushi. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how...

Restaurant Food Service Equipment

A supplement for courses in Introduction to Foods, Food Sanitation, Facilities Management, and Kitchen Layout and Design
John A. Drysdale, Johnson County Community College
A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment–from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking....

Profitable Menu Planning, 4/E

For sophomore/senior-level courses in Menu Planning, Food Production, Food Management
John A. Drysdale, Johnson County Community College Jennifer A. Galipeau, Johnson and Wales University
Exceptionally thorough, this text offers single-volume coverage of all aspects of menu planning—from customer demographics to kitchen capabilities, to cost cards and menu analysis. Early chapters are devoted to a variety of broad topics (costs, pricing, nutrition, etc.), while later chapters focus on...

Fundamental Principles of Restaurant Cost Control with CD

Appropriate for Culinary Arts Associate of Science programs and undergraduate courses in Restaurant Cost Controls offered by Community Colleges and four-year colleges.
David V. Pavesic, Ph.D., FMP., CHE., Georgia State University
Written by two former restaurateurs, one of them, a certified chef, in an applied format, this book presents the principles of restaurant cost controls that complements the management process of planning, organizing, leading and controlling. The books abundance of support materials makes it user-friendly...

Understanding Foodservice Cost Control: An Operational Text for Food, Beverage, and Labor Costs

For courses in Foodservice Cost Control and Foodservice Profitability.
Edward E Sanders
Understanding Foodservice Cost Control, 3e is an easy-to-read, hands-on text that discusses how to control expenses and manage a foodservice operation of any size. Organized around the operating cycle of control, it serves as a how-to manual with a constant focus on bottom-line profit and budgetary goals....

Foodservice Planning: Layout, Design, and Equipment, 4/E

For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses.
Barbara A. Almanza, Purdue University Lendal H. Kotschevar
This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates...

Exploring Quantity Food Production and Service through Problems, 2/E

For junior/senior-level courses in Quantity Food Production and Service, Food Management, or Food Production Management.
Elizabeth McKinney Lieux, University of Delaware Patricia Kelly Luoto, Framingham State College
This workbook/manual gives students the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, students search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets,...

Service at Its Best: Waiter-Waitress Training

For undergraduate Hospitality/Travel/Tourism courses that focus on waiter/waitress training and service of food.
Ed E. Sanders, Hospitality News Group Paul C. Paz Ron Wilkinson
Ideal as a competency-based training guide or simply as a reference manual for specific service questions, this all-inclusive book explains the key aspects and responsibilities of today's food servers. It contains broad and in-depth coverage on everything a good waiter or waitress will need to know to...
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