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- McGraw-Hill Education 2003; US$ 13.95
OPPORTUNITIES IN . . . SERIES PROVIDES VALUABLE CAREER INSIGHT TO STUDENTS AND JOB SEEKERS! The most comprehensive career book series available, Opportunities in . . . explores a vast range of professions. Each book offers: The latest information on a field of interest Training and education requirements for each career Salary... more...
- Taylor and Francis 2012; US$ 61.95
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith , restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of... more...
- Taylor and Francis 2007; US$ 60.95
'Franchising in the Hospitality Industry' provides an overview of the issues, debates and challenges associated with business franchising. In two parts, this text firstly looks at the issues from both an academic and practitioner perspective. The second part looks more closely at service sector groups in the hospitality industry, such as hotels,... more...
- McGraw-Hill Education 2004; US$ 18.00
The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job that's best for them. Each book offers: The latest information on a field of interest Training and education requirements for each career Up-to-date professional and internet resources Salary statistics... more...
- Wiley 2007; US$ 31.00
"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...
- 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...
- John Wiley & Sons, Inc. 2007; US$ 53.50
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the "big picture" of the operation of a restaurant. more...
- John Wiley & Sons, Inc. 2008; US$ 41.95
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...
- Springer 2006; US$ 44.95
Das Buch erschliet den Lesern die Kche als zentralen Wohnraum des huslichen Lebens. Die Autorinnen und Autoren untersuchen die Kche nachdem sie seit den 90er Jahren als modisch-reprsentatives Designobjekt ins Zentrum rckte in Bezug auf ihre architektonischen, kulturellen, sozialen sowie konomischen Bedeutungen. Vorgestellt werden wichtige Entwicklungstendenzen... more...
- John Wiley & Sons, Inc. 2008; US$ 96.95
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...