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Most popular at the top

  • 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...

  • Resortsby Robert Christie Mill

    John Wiley & Sons, Inc. 2007; US$ 102.95

    Effectively Develop and Manage a Resort Property-Revised and Updated In recent years, the definition of "resort" has expanded to include any facility that provides recreation and entertainment in combination with lodging. Revised and updated for these changes, Resorts: Management and Operation, Second Edition covers both new trends, like the increasing... more...

  • Human Resources Management in the Hospitality Industryby David K. Hayes; Jack D. Ninemeier

    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...

  • 18 Steps for Starting Your Businessby Linda Pinson

    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 Complete Idiot's Guide to Running a Bed & Breakfastby Park Davis; Susannah Craig

    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 sign. This is your wake-up call! The Complete Idiot?s Guide® to Running a Bed and Breakfast will... more...

  • Fundamentals of Menu Planningby Paul J. McVety; Bradley J. Ware; ; Claudette vesque Ware

    John Wiley & Sons, Inc. 2008; US$ 39.50

    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...

  • Design and Equipment for Restaurants and Foodserviceby Costas Katsigris; Chris Thomas

    John Wiley & Sons, Inc. 2008; US$ 61.50

    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...

  • Principles of Food, Beverage, and Labor Cost Controlsby Paul R. Dittmer; J. Desmond Keefe

    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...

  • Restaurant Service Basicsby Sondra J. Dahmer; Kurt W. Kahl

    Wiley 2008; US$ 29.50

    An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style,... more...

  • Handbook of Hospitality Strategic Managementby Michael Olsen; Jinlin Zhao

    Taylor and Francis 2008; US$ 103.95

    Handbook of Hospitality Strategic Management provides a critical review of mainstream hospitality strategic management research topics. Internationally recognized leading researchers provide thorough reviews and discussions, reviewing strategic management research by topic, as well as illustrating how theories and concepts can be applied in the hospitality... more...