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Hospitality industry

Most popular at the top

  • Extraordinary Jobs in the Food Industryby Alecia T. Devantier; Carol A. Turkington

    Infobase Publishing 2006; US$ 35.00

    Ever wonder who wrangles the animals during a movie shoot? What it takes to be a brewmaster? How that play-by-play announcer got his job? What it is like to be a secret shopper? The new more...

  • Hospitality Strategic Managementby Cathy A. Enz

    John Wiley & Sons, Inc. 2009; US$ 96.95

    Updated to include the current models, theories, and hospitality practices, Hospitality Strategic Management: Concept and Cases, Second Edition is a comprehensive guide to strategic management in the international hospitality industry. Author Cathy A. Enz uses the case study approach to cover current topics such as innovation, entrepreneurship, leadership,... more...

  • Tourism and the Lodging Sectorby Dallen Timothy; Victor Teye

    Taylor and Francis 2009; US$ 61.95

    Tourism and the Lodging Sector is a pioneering book, the first text of its kind to examine the lodging sector from a tourism perspective. The book highlights the importance of the lodging sector in tourism as a major income generator and essential part of the travel experience. The book offers an international perspective on topics such as sustainability,... more...

  • Biscuitvilleby Phil Johnston

    Infinite Ideas 2009; US$ 12.95

    First we need to do some translation from American to English. A 'biscuit' as we know it is called a 'cookie' in the States. In the US, what they call a 'biscuit' is like a fluffy savoury roll that looks like our scone. American biscuits are often served at breakfast with sausage, ham or eggs tucked inside with gravy ladled... more...

  • Kitchen Conby Trevor White

    John Wiley & Sons, Inc. 2008; US$ 21.25

    "The difference between Gordon Ramsay and a talking pig is that Gordon Ramsay never shuts up.". —From Kitchen Con. Our consumer culture can’t help but get wrapped up in designer crazes— these days our collective attention is focused on the designer food frenzy. Chefs are our newest celebrities and their restaurants are their... more...

  • Facilities Manager's Desk Referenceby Jane M. Wiggins

    Wiley 2010; US$ 69.95

    In the course of their work, the facilities manager will face a range of complex and often challenging tasks, sometimes concerned with a single business premises, often across an entire property portfolio. To help with those tasks, the Facilities Manager's Desk Reference provides the facilities manager with an invaluable source of highly relevant,... more...

  • How to Rent a Fire Lookout in the Pacific Northwestby Tish McFadden; Tom Foley

    Wilderness Press 2010; US$ 12.95

    This completely updated edition of the first complete guide to the cabins and fire lookouts available for rent in Oregon and Washington now covers a total of 61 properties (29 new!). Ranging from a luxurious cabin just off the road to a remote 60-foot tower deep in the wilderness, these scenic, secluded, and historic structures can be your own private... more...

  • Food Servicesby Kelly Kagamas Tomkies

    Infobase Publishing 2010; US$ 41.94

    Food is big business, offering a wide range of opportunities for anyone committed to high standards and creativity. The National Restaurant Association reports that in 2009 restaurant sales could grow to reach a record $566 billion. Currently there are more than 13 million people employed at more than 945,000 restaurants in the United States, excluding... more...

  • Advances in Hospitality and Leisure, 6by Joseph S. Chen

    Emerald Group Publishing Limited 2010; US$ 114.95

    Advances in Hospitality and Leisure seeks to deliver insights from a host of scientific investigations pertaining to hospitality, leisure and tourism. It aims to provide an academic forum to stimulate discussion on current literature and contemporary issues essential to theory advancement and professional practices from a global perspective.  more...

  • Counter Intelligenceby Jonathan Gold

    St. Martin's Press 2000; US$ 23.99

    Jonathan Gold has eaten it all. Counter Intelligence collects over 200 of Gold's best restaurant discoveries--from inexpensive lunch counters you won't find on your own to the perfect undiscovered dish at a beaten-path establishment. He reveals the hidden kitchens where Los Angeles' ethnic communities feed their own, including the best of cuisine... more...