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Most popular at the top

  • Hotel Front Office Managementby James A. Bardi

    John Wiley & Sons, Inc. 2002; US$ 83.50

    The complete guide to running a hotel front office. Hotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices of today?s hotels and lodging facilities. This Third Edition continues its emphasis on applying theory and management strategies, as well as providing... more...

  • Employment Relations in the Hospitality and Tourism Industriesby Rosemary Lucas

    Taylor and Francis 2004; US$ 68.95

    This timely book is one of the first of its kind to consider contemporary issues such as skills shortages, labour turnover and training, as well as changes in employment protection law in different areas of the hospitality industry. more...

  • Developing Hospitality Properties and Facilitiesby Josef Ransley; Hadyn Ingram

    Taylor and Francis 2012; US$ 62.95

    Developing Hospitality Properties and Facilities sets out some of the key issues in developing hospitality properties from the hospitality manager's perspective. From the original concept, through each part of the process, it provides an essential guide for students and professionals on how to manage hospitality facilities to their best effect, using... more...

  • Hotel Management and Operationsby Denney G. Rutherford; Michael J. O'Fallon

    Wiley 2006; US$ 62.50

    This Fourth Edition helps readers develop the wide-ranging knowledge and analytical skills they need to succeed in today’s burgeoning and dynamic hotel industry. This comprehensive volume encourages critical thinking by providing different points of view through contributions from sixty leading industry professionals and academics. Within a... more...

  • Food and Beverage Cost Controlby Jack E. Miller; Lea R. Dopson; David K. Hayes

    John Wiley & Sons, Inc. 2006; US$ 80.00

    Broad, helpful guidance and information for controlling costs for foodservice managers and students. In order for foodservice managers to control costs effectively, they must have a confident command of accounting, marketing, and legal issues, as well as food and beverage sanitation, production, and service methods. more...

  • Chocolates on the Pillow Aren't Enoughby Jonathan M. Tisch; Karl Weber

    Wiley 2007; US$ 14.95

    Praise for Chocolates on the Pillow Aren't Enough "Jonathan recognizes that in today's Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer's experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish,... more...

  • There is Room at the Innby Candy B. Harrington

    Demos Medical Publishing 2006; US$ 21.95

    Many wheelers and slow walkers interested in travel assume that inns and bed and breakfasts will be inconvenient, inaccessible, or unaccommodating. Candy Harrington debunks this myth in There is Room at the Inn: Inns and B&Bs for Wheelers and Slow Walkers . She shows that inns and B&B's can actually be more accessible than many hotels, and than inn... more...

  • Culture and career developmentby Nick Johns; Richard E Teare

    Emerald Group Publishing Limited 2007; US$ 199.00

    This e-book deals with aspects of culture and career development in hospitality and tourism management. Many studies have assumed the importance of cultural values and/or personality in the service orientation of individuals. The findings presented here, however, emphasize the importance of training and development in preparing individuals to give... more...

  • Culinary Calculationsby Terri Jones

    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...

  • Die Kücheby Klaus Spechtenhauser

    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...