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- John Wiley & Sons, Inc. 2008; US$ 41.95
The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized... more...
- Springer 2006; US$ 44.95
Das Buch erschliet den Lesern die Kche als zentralen Wohnraum des huslichen Lebens. Die Autorinnen und Autoren untersuchen die Kche nachdem sie seit den 90er Jahren als modisch-reprsentatives Designobjekt ins Zentrum rckte in Bezug auf ihre architektonischen, kulturellen, sozialen sowie konomischen Bedeutungen. Vorgestellt werden wichtige Entwicklungstendenzen... more...
- John Wiley & Sons, Inc. 2008; US$ 96.95
This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance... more...
- Out Of Your Mind . . . And Into The Mark 2008; US$ 18.95
Starting your own business is always exciting, but it also means that you need to understand and do all of the things that will turn your great idea into a functioning company.With all of the things to be considered (your business name, location, legal structure, business license, seller?s permits, insurance, web site, finance, marketing, etc.), it... more...
The New Gold Standard: 5 Leadership Principles for Creating a Legendary Customer Experience Courtesy of the Ritz-Carlton Hotel CompanyMcGraw-Hill Education 2008; US$ 25.95
Set the "Gold Standard" for your industry. Define and Refine Empower Through Trust It's Not About You Deliver 'Wow!' Leave a Lasting Footprint "Required reading for anyone who wants to learn how to create passionate employees and customers!" --Ken Blanchard, co-author of The One Minute Manager and The One Minute Entrepreneur... more...
- Wiley 2008; US$ 62.50
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated... more...
- DK Publishing 2001; US$ 19.95
You're no idiot, of course. You've had the pleasure of staying at a few bed and breakfasts, and you'd love to open a charming inn of your own. But when you think about what it takes to get a business up and running, you want to hang the Do Not Disturb sighn. This is your wake-up call! 'The Complete Idiot's Guide to Running a Bed and Breakfast'... more...
- Wiley 2008; US$ 79.50
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand... more...
- John Wiley & Sons, Inc. 2008; US$ 62.50
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers... more...
- Wiley 2008; US$ 31.00
The essential guide to great service skills and techniques-now in a second edition. No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering... more...