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  • Purchasingby Andrew H. Feinstein; John M. Stefanelli

    Wiley 2008; US$ 62.50 US$ 54.17

    Essential information from a manager's perspective-revised for today's industry Within any hospitality business, the purchasing function underlies every aspect of the operation. Even if they are not purchasing agents, hospitality managers must have a firm grasp of purchasing principles in order to run a successful operation. Purchasing: Selection... more...

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

    Wiley 2008; US$ 71.50 US$ 61.97

    Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition has defined the cost control course for generations of students. This new edition continues the tradition of presenting comprehensive yet concise information on cost control that is updated to reflect today's technology driven environment Key terms, key concepts, review questions,... more...

  • The Cornell School of Hotel Administration on Hospitalityby Michael C. Sturman; Jack B. Corgel; Rohit Verma

    Wiley 2011; US$ 39.95 US$ 34.99

    This cutting edge and comprehensive book—with contributions from the star faculty of Cornell University's School of Hotel Administration—offers the latest thinking on the best practices and strategies for hospitality management. A must for students and professionals seeking to enter or expand their reach in the hospitality industry, The... more...

  • Running a Restaurant For Dummiesby Michael Garvey; Heather Dismore; Andrew G. Dismore

    Wiley 2011; US$ 21.99 US$ 19.50

    Millions of Americans dream of owning and running their own restaurant — because they want to be their own boss, because their cooking always draws raves, or just because they love food. Running a Restaurant For Dummies covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to... more...

  • Design and Layout of Foodservice Facilitiesby John C. Birchfield; John Birchfield

    Wiley 2008; US$ 71.50 US$ 61.97

    A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities , Third Edition provides a comprehensive reference for every step of... more...

  • Environmental Management for Hotelsby David Kirk

    Taylor and Francis 2010; US$ 55.95

    Environmental Management for Hotels is a textbook for hospitality students that covers the relatively new field of environmental management. The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability. Students are given an understanding of both... more...

  • Improving Food and Beverage Performanceby Keith Waller

    Taylor and Francis 2009; US$ 50.00

    The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.... more...

  • Paradise By Designby Bill Bensley

    Tuttle Publishing 2012; US$ 29.99

    Featuring hundreds of stunning color photographs and insightful commentary, this Asian design book showcases the art, architecture and design of the East. Eclectic, baroque and sophisticated?such are the characteristics of the lifestyle resorts and extravagant private residences crafted by the renowned Bensley Design Studios in Bangkok and Bali.... more...

  • Asia's Legendary Hotelsby William Warren

    Tuttle Publishing 2012; US$ 22.99

    Featuring over 370 artful photographs and insightful commentary, this book is an exploration of the most magnificent and opulent hotels across the Asia-Pacific region. Asia, and its many splendid countries such as Malaysia, Thailand, Cambodia and Sri Lanka, prides itself on being a destination. It has a rich history, and a part of that history... more...

  • Calculations For Hospitality & Cateringby Gordon Gee

    Hodder Education 1997; US$ 12.78

    Application of number is an important key skill for all catering students, whether on craft or GNVQ courses. This text explains the basics of calculations and provides exercises to practice application within hospitality and catering contexts. Answers to exercises are provided. more...