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  • Cuisine and Empireby Rachel Laudan

    University of California Press 2013; US$ 39.95

    Rachel Laudan tells the remarkable story of the rise and fall of the world?s great cuisines?from the mastery of grain cooking some twenty thousand years ago, to the present?in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic... more...

  • Hot Doug'sby Doug Sohn; Kate DeVivo

    Agate Publishing 2013; US$ 24.95

    A fun, irreverent celebration of Chicago's landmark restaurant Hot Doug's, jam-packed with secrets of the trade, hilarious anecdotes, and entertaining celebrity contributions. more...

  • This Ain't No Holiday Innby James Lough

    Schaffner Press, Inc. 2013; US$ 9.99

    During its heyday, the Chelsea Hotel in New York City was a home and safe haven for Bohemian artists, poets, and musicians such as Bob Dylan, Gregory Corso, Alan Ginsberg, Janis Joplin, and Dee Dee Ramone. This oral history of the famed hotel peers behind the iconic façade and delves into the mayhem, madness, and brilliance that stemmed from the hotel... more...

  • Hospitality Marketingby David Bowie; Francis Buttle

    Taylor and Francis 2013; US$ 68.95

    This introductory textbook shows you how to apply the principles of marketing within the hospitality industry. Written specifically for students taking marketing modules within a hospitality course it contains examples and case studies that show how ideas and concepts can be successfully applied to a real-life work situation. It emphasises topical... more...

  • Steal the Menuby Raymond Sokolov

    Knopf Doubleday Publishing Group 2013; US$ 15.95

    Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches?a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food... more...

  • Current Issues and Development in Hospitality and Tourism Satisfactionby Muzaffer Uysal; John A Williams

    Taylor and Francis 2013; US$ 62.95

    Current Issues and Development in Hospitality and Tourism Satisfaction focuses on the importance of customer satisfaction in today's business environment. Experts from the field explore customer satisfaction strategies, emphasizing both the long-term and short-term results. This vital tool shows you new and effective approaches for understanding customer... more...

  • Smart Casualby Alison Pearlman

    University of Chicago Press 2013; US$ 18.00

    Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue... more...

  • I Love New Yorkby Daniel Humm; Will Guidara; Francesco Tonelli

    Ten Speed Press 2013; US$ 50.00

    From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general... more...

  • Grundlagen des Hotelinvestmentsby Martina Fidlschuster; Klaus Fidlschuster; Klaus Fidlschuster; Martina Fidlschuster; Falk Laudi; Philipp Linder; Christine Mayer; Hotelverband Deutschland (IHA)

    Erich Schmidt Verlag 2013; US$ 28.87

    Erfolgreiches Hotelinvestment - alle Grundlagen in einem Werk Hotels sind dann nachhaltig erfolgreich, wenn zwei oft getrennte Welten - Betreiber und Investoren - professionell zusammenwirken. Fundierte Kenntnisse über die Funktionsweise des Hotelbetriebs, aber auch der Immobilien- und Finanzwirtschaft sind in der Praxis daher immer stärker gefordert.... more...

  • Sustainability in the Hospitality Industryby Philip Sloan; Willy Legrand; Joseph S. Chen

    Taylor and Francis 2013; US$ 62.95

    Sustainability in the Hospitality Industry 2ed, is the only book available to introduce the students to economic, environmental and social sustainable issues specifically facing the industry as well as exploring ideas, solutions, and strategies of how to manage operations in a sustainable way. Since the first edition of this book there have been many... more...