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Most popular at the top

  • Leadership Lessons From a Chefby Charles Carroll

    Wiley 2007; US$ 31.00 US$ 26.87

    The only book that provides straightforward management advice for chefs, Finding Time to Be Great provides readers with a concise, no-nonsense guide to developing, motivating, and leading their kitchen staffs. Chef Charles Carroll, CEC, ACC, at the River Oaks Country Club in Houston Texas, one of the top five country clubs in the United States, helps... 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...

  • Culture and career developmentby Nick Johns; Richard E Teare

    Emerald Group Publishing Limited 2007; US$ 199.00

    This e-book deals with aspects of culture and career development in hospitality and tourism management. Many studies have assumed the importance of cultural values and/or personality in the service orientation of individuals. The findings presented here, however, emphasize the importance of training and development in preparing individuals to give... 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...

  • 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...

  • 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...

  • Diners, Drive-ins and Divesby Guy Fieri; Ann Volkwein

    HarperCollins 2008; US$ 11.99

    Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia. Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places... 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...

  • 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...