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Most popular at the top

  • 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...

  • 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...

  • 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...

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

    Wiley 2009; US$ 29.50 US$ 25.57

    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...

  • Running a Bed & Breakfast For Dummiesby Mary White

    Wiley 2009; US$ 21.99 US$ 19.50

    Learn to: Choose a location and make it your own Create a profitable business plan Decorate and renovate your property Market your property for maximum occupancy All the tools you need to start and run a profitable B&B Do you dream of owning a B&B? This friendly, practical guide shows you how to make your dream a... more...

  • Research from the University of Florida Rosen Collegeby Dr Fevzi Okumus

    Emerald Group Publishing Limited 2008; US$ 199.00

    This e-book includes tourism and hospitality papers from the University of Central Florida Rosen College. Papers look at human resource management and marketing more...

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

    HarperCollins 2009; US$ 11.99

    California restaurateur and superstar host of three popular shows on the Food Network, Guy Fieri drag-raced to the top of the New York Times bestseller list with his blockbuster Diners, Drive-Ins, and Dives , the companion volume to his hit series of the same name. In More Diners, Drive-Ins, and Dives, Fieri brings us? more! ?more recipes,... more...

  • Accounting for Tasteby Priscilla Parkhurst Ferguson

    University of Chicago Press 2006; US$ 25.00

    French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France... more...