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Most popular at the top

  • Leadership Lessons From a Chefby Charles Carroll

    Wiley 2007; US$ 31.00 US$ 26.87

    "Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." ?Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing."... more...

  • Management by Menuby Lendal H. Kotschevar; Diane Withrow

    Wiley 2007; US$ 71.50 US$ 61.97

    Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students... more...

  • Culinary Calculationsby Terri Jones

    John Wiley & Sons, Inc. 2008; US$ 41.95 US$ 36.36

    The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized... more...

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

    John Wiley & Sons, Inc. 2008; US$ 96.95 US$ 84.02

    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...

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

    Wiley 2008; US$ 62.50 US$ 54.17

    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

    Wiley 2008; US$ 79.50 US$ 55.65

    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... more...

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

    Wiley 2008; US$ 31.00 US$ 26.87

    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$ 110.00

    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...

  • The Everything Guide to Starting and Running a Catering Businessby Joyce Weinberg

    F+W Media 2007; US$ 14.95 US$ 12.26

    Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you! It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering... more...

  • QuickBooks for the Restaurantby Stephanie Murphy; Alisa R. Neuneker

    Wiley 2009; US$ 31.00 US$ 26.87

    A step-by-step guide to tracking revenue and expenses, QuickBooks for the Restaurant provides detailed instructions on how to apply the various functions of QuickBooks to control expenses, increase profits, and make informed management decisions. This comprehensive guide contains practical and realistic industry scenarios and practice problems with... more...