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  • The Routledge Handbook of Tourism and Hospitality Educationby Dianne Dredge; David Airey; Michael J. Gross

    Taylor and Francis 2014; US$ 225.00

    Tourism is much more than an economic sector, it is also a social, cultural, political, and environmental force that drives societal change. Understanding, responding to, and managing this change will inevitably require knowledge workers who are able to address a range of problems associated with tourism, travel, hospitality, and the increasingly... more...

  • Human Resource Management for the Event Industryby Lynn Van Der Wagen; Lauren White

    Taylor and Francis 2014; US$ 61.95

    Human Resource Management for Events still remains the only text to introduce students to the unique application of HR principles in the context of a highly complex event environment. Linking theory, research and application it looks at the purpose and processes of managing such a sizable & varied workforce in a highly pressured environment through... more...

  • A Hospitable World?by David Jordhus-Lier; Anders Underthun

    Taylor and Francis 2014; US$ 135.00

    The hospitality and tourism sector is a large and rapidly expanding industry worldwide, and can rightfully be described as a vehicle of globalisation. Hotels are among the cornerstones of the industry often drawing workers from the most vulnerable segments of multicultural labour markets, accommodating and entertaining tourists and business travelers... more...

  • The Professional Bartender's Handbookby Valerie Mellema

    Atlantic Publishing Group Inc 2014; US$ 10.97

    The Professional Bartenders Handbook is written for the professional bartender, but anyone can learn the simple tips and tricks this book provides. A copy belongs behind every bar, big or small. more...

  • The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costsby Elizabeth Godsmark

    Atlantic Publishing Group Inc 2014; US$ 9.97

    This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guid more...

  • Inside the California Food Revolutionby Joyce Goldstein

    University of California Press 2013; US$ 34.95

    In this authoritative and immensely readable insider?s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs,... more...

  • Bartending For Dummiesby Ray Foley

    Wiley 2014; US$ 15.19

    Make and serve drinks like a pro This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests. Detailed... more...

  • Glorious French Foodby James Peterson

    Wiley 2002; US$ 45.00

    From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge,... more...

  • Special Eventsby Joe Goldblatt

    Wiley 2005; US$ 52.00

    More and more, special events courses are being taught in hospitality and events management courses. Written by the foremost authority on event management, and with expanded coverage of leadership and its role in successful planning, this book provides a handy reference for events professionals and the tools necessary for beginners to pursue a career... more...

  • The Economics of Recreation, Leisure and Tourismby John Tribe

    Taylor and Francis 2006; US$ 59.95

    Now in its third successful edition, The Economics of Leisure and Tourism has been fully revised and updated to cover all the latest issues and changes, and more. Essentially a real world text in applied economics, it explains the necessary economic theories from first principles and applies them to a range of leisure and tourism problems and issues... more...