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  • On-Premise Cateringby Patti J. Shock; John M. Stefanelli

    Wiley 2001; US$ 52.00

    Catering and special events are a fast-growing area in today's food and beverage industry. On-premise catering accounts for about two-thirds of all catering sales, encompassing food produced on-sit in hotels, wedding facilities, conference centers, clubs and other venues. This book--the only one of its kind--covers the concepts and information that... more...

  • The Appetizer Atlasby Arthur L. Meyer; Jon M. Vann

    Wiley 2003; US$ 45.00

    The ultimate single-source cookbook for a world of appetizers Whether in the form of a passed hors d'oeuvre, canap?, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off... more...

  • Essentials of Professional Cookingby Wayne Gisslen

    Wiley 2006; US$ 71.50

    Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking , this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.... more...

  • Flight Cateringby Peter Jones

    Taylor and Francis 2012; US$ 67.95

    The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction, marketing, operations or logistics. Fully endorsed by... more...

  • The Everything Guide to Starting and Running a Catering Businessby Joyce Weinberg

    F+W Media 2007; US$ 14.95

    Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering... more...

  • Strategic Questions in Food and Beverage Managementby Roy C. Wood

    Taylor and Francis 2010; US$ 65.95

    'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field... more...

  • From Kitchen to Consumerby Author Unknown

    Elsevier Science 2012; US$ 72.95

    This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business. It covers such topics as choosing a food product, developing that product,legal and economic aspects of the food marketing business, successful marketing, advertising, packaging, and food safety.... more...

  • What innovations are needed in the Canadian hotel industry and how might they be implemented to secure the industry’s future?by Chandana

    Emerald Group Publishing Limited 2013; US$ 199.00

    This ebook is dedicated to Canada. The foundation was laid during a well-attended Worldwide Hospitality and Tourism Themes (WHATT) roundtable discussion between industry leaders and hospitality educators in May 2012 . The papers in this ebook look at the various areas of sustainable development, international hotel management, hotel administration,... more...

  • Paris Bistro Cookeryby Watt

    Taylor and Francis 2014; US$ 47.95

    First published in 2006. Routledge is an imprint of Taylor & Francis, an informa company. more...

  • Blue Trout and Black Trufflesby Joseph Wechsberg

    Chicago Review Press 2005; US$ 12.99

    There were, and still are, great restaurants all over Europe, but the greater part of Blue Trout and Black Truffles is devoted to the eatingplaces and vineyards of France. It is a vicarious experience to read about the culinary wonders of the notable establishments of another era that have become the last epicurean haven in this materialistic, mechanized... more...