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Most popular at the top

  • Hotel Lobbies and Loungesby Tom Avermaete; Anne Massey

    Taylor and Francis 2013; US$ 53.95

    This series investigates the historical, theoretical and practical aspects of interiors. The volumes in the Interior Architecture series can be used as handbooks for the practitioner and as a critical introduction to the history of material culture and architecture. Hotels occupy a particular place in popular imagination. As a place of exclusive... more...

  • Tourism and Hotel Development in Chinaby Kaye Sung Chon; Ray J Pine; Terry Lam *Deceased*; Hanquin Qui Zhang

    Taylor and Francis 2013; US$ 63.95

    Examine the reasons for the rapid growth of China?s tourism industry Tourism and Hotel Development in China: From Political to Economic Success is a comprehensive guide to the development of the tourism industry in Mainland China following the end of the Cultural Revolution. Conceived as a textbook but equally valuable as a professional resource for... 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...

  • 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...

  • 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...

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

    Wiley 2012; US$ 110.00

    The definitive reference on designing commercial interiors-expanded and updated for today's facilities Following the success of the ASID/Polsky Prize Honorable Mention in 1999, authors Christine Piotrowski and Elizabeth Rogers have extensively revised this guide to planning and designing commercial interiors to help professionals and design students... more...

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

    Wiley 2008; US$ 82.50

    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 the... more...

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

    Wiley 2008; US$ 31.00

    Patti J. Shock is a Professor in the Tourism and Convention Administration Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas. John M. Stefanelli is a Professor in the Food and Beverage Department of the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.... 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...