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- Penguin Group Australia 2015; Not Available
Power-plays, public spats, strategic blunders, betrayal and revenge: the fall of Qantas has more intrigue and drama than any in-flight movie. How did a national icon become a national liability? Founded in 1920 by two WWI pilots and a grazier, the 'Flying Kangaroo' is one of the oldest and most respected airlines in the world. Famous for... more...
- CABI 2002; US$ 75.00
The aim of this book is to provide a comprehensive, multidisciplinary introduction to public policy and planning in the broad field of leisure and tourism. It is an updated edition of "Leisure Policy and Planning" (Longman, 1994), which has now been expanded to cover tourism as well. more...
- Wiley 2010; US$ 31.00
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing... more...
- Palgrave Macmillan 2011; US$ 33.00
This is the story of the radical intervention carried out by the Thatcher administration in response to 1986-89 Monopolies and Mergers Commission inquiry into brewing. It describes the creation of big brewers, the official investigations into what many saw as an uncompetitive structure and the damaging consequences for consumers and licensees. 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...
- Wiley 2008; US$ 62.50
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...
- 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...
- Wiley 2008; US$ 31.00
The essential guide to great service skills and techniques-now in a second edition. No matter how excellent the food, guests will not return to a restaurant with poor service. On the other hand, great service leads to both a pleasurable dining experience and a successful restaurant. Whether as a server or restaurant executive, anyone entering... more...
- Grand Central Publishing 2013; Not Available
New York Times Bestseller Po Bronson and Ashley Merryman's work changes the national dialogue. Beyond their bestselling books, you know them from commentary and features in the New York Times , CNN, NPR, Time , Newsweek , Wired , New York , and more. E-mail, Facebook, and Twitter accounts are filled with demands... more...
- Emerald Group Publishing Limited 2015; US$ 124.95
This book examines the contribution and importance of alliances and partnerships to the tourism, travel and leisure industries. It concludes by providing management and marketing implications and recommendations for tourism business, destination managers and local planners to enable them to successfully operate such alliances. more...