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- Taylor and Francis 2010; US$ 55.95
This new second edition of 'Managing People' provides a practical approach to applying up-to-the-minute management techniques, and is a vital source of information for professionals in the hotel and catering industry responsible for personnel and training. Riley explores how aspects such as labour cost, utilization, labour market behaviour and pay... more...
- Taylor and Francis 2009; US$ 49.95
Planning Research in Hospitality and Tourism provides a concise and clear approach to planning research projects which are a necessity in most hospitality and tourism courses taught at degree level. The text considers the particular characteristics of the hospitality and tourism industry, whilst providing a balanced approach toward both quantitative... more...
- Taylor and Francis 2009; US$ 67.95
How can owners and managers ensure that their considerable capital investments will return a competitive return on their investments? How can users and owners be sure they enjoy the promises of tantalizing marketing and real estate claims? Managing Sustainable Resorts Profitably combines business management principles with environmental and social... more...
- Taylor and Francis 2009; US$ 150.00
This handbook consists of 19 chapters that critically review mainstream hospitality marketing research topics and set directions for future research efforts. Internationally recognized leading researchers provide thorough reviews and discussions, reviewing hospitality marketing research by topic, as well as illustrating how theories and concepts can... more...
- Crown/Archetype 2010; US$ 19.00
Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more. Full color photographs and B & W illustrations throughout From the Trade Paperback edition. more...
- Taylor and Francis 2009; US$ 57.95
'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of hotels, restaurants or pubs to provide the same level of service and environment across the board. This standardised service provides the customer with the security of... more...
- Wiley 2010; US$ 31.00
A comprehensive, must-have guide to beverage service including wine, beer, and spirits, The Sommelier Prep Course is the ultimate resource for any aspiring sommelier, bartender, or serious wine lover. It includes sections on viniculture and viticulture, Old World and New World wines, beer and other fermented beverages, and all varieties of spirits.... more...
- Taylor and Francis 2010; US$ 57.95
Hospitality Business Development analyzes and evaluates the different aspects of business growth routes and development processes in the international hospitality industry. It considers the essential features of the strategic business context, in which any hospitality organization operates, and: ? explores the essential requirements and challenges... more...
- Taylor and Francis 2010; US$ 63.95
Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten years. Divided into four sections, Entrepreneurship... more...
- Taylor and Francis 2010; US$ 58.95
The International Dictionary of Hospitality Management is the must have companion for all those working or studying in the field of hospitality management. With over 728 entries, it covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management. It covers all of the relevant issues... more...