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The Truck Food Cookbook
Workman Publishing Company 2012; US$ 18.95It?s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America?s best restaurants on wheels, from L.A. and New York to the truck food scenes in Portland,... more...
Studienführer Hotellerie & Touristik
Erich Schmidt Verlag 2012; US$ 26.91Hauptbeschreibung Wo soll ich studieren und welche Schwerpunkte liegen mir? Wie international und praxisnah sind die einzelnen Angebote der (Fach-)Hochschulen sowie Berufsakademien? Welche Eingangsqualifikationen muss ich mitbringen? Gleich in den Beruf oder die akademische Ausbildung noch um einen Master ergänzen? Um die vielseitigen Berufschancen... more...
Craft of Cooking
Crown Publishing Group 2012; US$ 37.50From Tom Colicchio, chef/co-owner of New York?s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York?s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated... more...
After Toast
Allen & Unwin 2012; US$ 27.26Finally, a cookbook that answers the question all aspiring cooks ask - what can I cook once I've mastered toast? Full of delicious, easy to make recipes for modernised classics as well as must-know tips and tricks this is the essential young person's guide to real, really awesome, food. more...
Presenting Service
John Wiley & Sons, Inc. 2006; US$ 41.50A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through... more...
Making Good
Wiley 2007; US$ 27.95Tony Allan is a rare breed - a masterful chef as well as a great businessman. He is second only to Sir Terence Conran as Britain's wealthiest restaurateur and enjoys celebrity status following his primetime BBC cookery show Tony & Giorgio, with best pal Giorgio Locatelli. Packed with entertaining anecdotes, his inspiring biography and business... more...
The Bar and Beverage Book
John Wiley & Sons, Inc. 2006; US$ 52.50This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods;... more...
Current themes and developments in hospitality management education
Emerald Group Publishing Limited 2007; US$ 199.00Earlier versions of the articles in this e-book were presented at Fifteenth Annual Research Conference of the UK's Council for Hospitality Management Education (CHME). All articles were chosen to appear in this collection due to their bearing on the nature of hospitality management work and the skills needed by managers, and educational provision... more...
Restaurant
Wiley 2007; US$ 29.50How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant's dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant... more...
Professional Management of Housekeeping Operations
John Wiley & Sons, Inc. 2007; US$ 102.95Now in its fifth edition, Professional Management of Housekeeping Operations is the essential practical introduction to the field, a complete course ranging from key principles of management to budgeting, from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility... more...
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