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Most popular at the top

  • A Higher Bidby Kathy Kingston

    Wiley 2015; US$ 45.00

    Transform fundraising events into long-term revenue with expert auction advice A Higher Bid is the nonprofit school and organization guide to planning and executing more exciting, more lucrative special event fundraisers. In this book, award-winning consultant, fundraiser, speaker, and professional auctioneer Kathy Kingston shares her proprietary... more...

  • So Many Hotels, So Little Timeby Kenneth Vincent

    SBPRA 2014; US$ 2.99

    Real life stories describing what it's like to managing a hotel. A behind the scenes look at the hospitality industry. more...

  • Truffleby Zachary Nowak

    Reaktion Books 2015; US$ 18.00

    What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world?s pantry. In this book, Zachary Nowak digs deep into the history... more...

  • Events and Sustainabilityby Kirsten Holmes; Michael Hughes; Judith Mair; Jack Carlsen

    Taylor and Francis 2015; US$ 59.95

    Increasing concerns over climate and environmental change, the global economic and financial crisis and impacts on host communities, audiences, participants and destinations has reinforced the need for more sustainable approaches to events. Sustainability now features as part of the bid process for many mega-events, such as the Olympic Games, as well... more...

  • Front of the Houseby Jeff Benjamin

    Burgess Lea Press 2015; Not Available

    In the bestselling tradition of Restaurant Man and Setting the Table , Front of the House is a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service.   Great restaurant service is a gracious art that?s been studied, practiced and polished by Jeff Benjamin, two-time James Beard Award nominee and managing... more...

  • The Japanese Spaby Akihiko Seki; Elizabeth Heilman Brooke

    Tuttle Publishing 2015; US$ 26.95

    The lavish photos of inns and hot springs collected in this book will provide homeowners with a wealth of inspiration. With more than 250 color photographs, this is essential for anyone interested in luxury Japan. Each chapter discusses an extravagant inn, its local history, and its cultural traditions. Each of the properties has been handpicked... more...

  • An Introduction to Leisure Studiesby Peter Bramham; Stephen Wagg

    SAGE Publications 2014; US$ 29.00

    A student-friendly introduction to the broad field of leisure studies, encouraging students to engage in reflexive analysis of their own common sense understandings of contemporary leisure practices. more...

  • Plate to Pixelby Helene Dujardin

    Wiley 2011; US$ 29.99

    Tips and techniques for making food look good?before it tastes good! Food photography is on the rise, with the millions of food bloggers around the word as well as foodies who document their meals or small business owners who are interested in cutting costs by styling and photographing their own menu items, and this book should serve as your... more...

  • VFR Travel Researchby Elisa Backer; Brian King

    Channel View Publications 2015; US$ 35.00

    This is the first book to explore research on visiting friends and relatives (VFR). In many countries VFR is the largest single travel-related market and for some regional economies accounts for over half of all tourism flows. In assembling an international collection of quality VFR-related research the editors present the profiles, characteristics,... more...

  • The Edible Atlasby Mina Holland

    Canongate Books 2014; US$ 13.29

    'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum & Mason Food Book Award Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart... more...