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Most popular at the top

  • B & B Know-Howby Amy Willcock

    Ebury Publishing 2011; US$ 11.18

    No one knows more about starting and running a bed and breakfast business than successful cook, author and hotel owner Amy Willcock. The hotel that she runs with her husband and their business partner, The George on the Isle of Wight, was described in the Daily Mail as being run 'in the way in which you imagine the hotel of your dreams to be run'.... more...

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

    Wiley 2011; US$ 21.99

    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...

  • Beer Lover's the Carolinasby Daniel Hartis

    Globe Pequot Press 2014; US$ 18.99

    The Beer Lover's Guide to The Carolinas  features breweries, brewpubs and beer bars geared toward hop heads looking to seek out the best beers--from bitter seasonal IPAs to rich, dark stouts--both North Carolina and South Carolina have to offer. Beer Lover's guides also offer beer receipes for home brewers, regional food recipes that incorporate... more...

  • Asian Style Hotelsby Kim Inglis; Jacob Termansen; Pia Marie Molbech

    Tuttle Publishing 2012; US$ 30.00

    With more than 500 ravishing full-color photographs, Asian Style Hotels brings you to the best hotels in Southeast Asia. The super-deluxe establishments included here are all at the cutting-edge of hotel design and management. Each property has been hand-picked according to a set of criteria that includes a strong design aesthetic, architectural... more...

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

    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...

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

    Wiley 2008; US$ 31.00

    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...

  • Designing Commercial Interiorsby Christine M. Piotrowski; Elizabeth A. Rogers

    Wiley 2012; US$ 110.00

    The definitive reference on designing commercial interiors-expandedand updated for today's facilities Following the success of the ASID/Polsky Prize Honorable Mention in1999, authors Christine Piotrowski and Elizabeth Rogers haveextensively revised this guide to planning and designing commercialinteriors to help professionals and design students successfullyaddress... more...

  • Asia's Legendary Hotelsby William Warren; Jill Gocher

    Tuttle Publishing 2012; US$ 44.95

    Assia's Legendary Hotels features some of Asia's most significant hotels, renowned for their rich histories and superb levels of service and luxury. From the Raffles Hotel in SIngapore, to the Ananda in the Himalaya, these grand dames capture the romance of travel days gone by, when the journey itself was as much of an adventure as the destination.... more...

  • A Meeting Planner's Guide to Catered Eventsby Patti J. Shock; John M. Stefanelli

    Wiley 2008; US$ 31.00

    Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event.... 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...