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- CABI 2009; US$ 110.00
The part of the tourism industry which covers events, conventions and meetings is a substantial part of the global economy. This book examines the role of people who work in events, meetings and conventions by looking at the context in which they work, and presenting theories, perspectives underlying trends of employment in this sector. more...
- Taylor & Francis 2002; US$ 54.95
Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in 'experiential' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides: * The first comprehensive introduction to wine tourism... more...
- Random House Australia 2010; US$ 14.67
What is it really like to work in a restaurant? What do chefs do when they are running out of the night's most popular dish? Do they really serve food that is on the turn? And how do they make it seem fresh? What happens to a restaurant when it gets a bad review?Australians are renowned for our passion for eating out and our cities boast some of the... more...
- Book Enclave 2008; US$ 45.00
This book deals on the different ways of tourism in general and spa and health tourism in particular. Tourism has become multi billion dollar industry and the industry is trying hard to lure customers. The book provides an introduction to tourism and then goes on to cover other related aspects of tourism like the international importance of tourism,... more...
- GeneTech Books 2007; US$ 50.00
Meat forms a considerable component of the diet of a large number of people around the world, especially in developed countries. With the outbreak ofnNewdDiseases like bird flue, meat hygiene has come to gain immense prominence as a matter of utmost prominence among consumers nutritionists and food technologist. This book describes the numerous procedures,... 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...
- Penguin Group US 2001; US$ 16.00
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas... more...
- Taylor and Francis 2012; US$ 69.95
For nearly thirty years George Torkildsen?s classic textbook has been the most comprehensive and engaging introduction to sport and leisure management available to students at all levels. Now in a fully revised sixth edition, it is still the only textbook that covers all the key topics taught within contemporary sport and leisure management courses.... more...
- Channel View Publications 2011; US$ 30.00
Tourism studies often deal with complex mixes of external and local factors and the attitudes, perceptions and actions of tourists themselves. In seeking to understand individual elements of this mix, or the results of interactions between them, tourism authorities, managers and researchers often collect quantitative data, but until now the few existing... more...