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- John Wiley & Sons, Inc. 2008; US$ 55.50
Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies,... more...
- John Wiley & Sons, Inc. 2008; US$ 52.50
The Seventh Edition of Introduction to the Hospitality Industry gives you the foundation to thrive in today's hospitality industry, covering everything from finance to operational issues. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing... more...
- 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...
- 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...
- 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...
- 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...
- Potter/TenSpeed/Harmony 2010; US$ 16.00
When it?s time to take your parents out to dinner or your girlfriend on a sexy date, or when you?re looking for a hot venue for a birthday blowout or brunch with friends, who do you turn to for a spot-on recommendation? Why, the tablehopper, of course! Marcia Gagliardi is San Francisco?s cuisine concierge, providing restaurant recommendations and helping... more...
- 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...
- 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...