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Most popular at the top

  • Culinary Calculationsby Terri Jones

    Wiley 2007; US$ 31.00 US$ 27.90

    The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized... more...

  • Fundamentals of Menu Planningby Paul J. McVety; Bradley J. Ware; ; Claudette vesque Ware

    Wiley 2008; US$ 64.00 US$ 57.60

    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...

  • Restaurant Service Basicsby Sondra J. Dahmer; Kurt W. Kahl

    Wiley 2008; US$ 32.00 US$ 28.80

    An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style,... more...

  • Environmental Management for Hotelsby David Kirk

    Taylor and Francis 2010; US$ 55.95

    Environmental Management for Hotels is a textbook for hospitality students that covers the relatively new field of environmental management. The reader is guided in how to make decisions which allow hotels to obtain optimum benefits for the environment whilst not threatening their own financial viability. Students are given an understanding of both... more...

  • Improving Food and Beverage Performanceby Keith Waller

    Taylor and Francis 2009; US$ 50.00

    The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.... more...

  • Paradise By Designby Bill Bensley

    Tuttle Publishing 2012; US$ 29.99

    Featuring hundreds of stunning color photographs and insightful commentary, this Asian design book showcases the art, architecture and design of the East. Eclectic, baroque and sophisticated—such are the characteristics of the lifestyle resorts and extravagant private residences crafted by the renowned Bensley Design Studios in Bangkok and Bali.... more...

  • Asia's Legendary Hotelsby William Warren

    Tuttle Publishing 2012; US$ 22.99

    Featuring over 370 artful photographs and insightful commentary, this book is an exploration of the most magnificent and opulent hotels across the Asia-Pacific region. Asia, and its many splendid countries such as Malaysia, Thailand, Cambodia and Sri Lanka, prides itself on being a destination. It has a rich history, and a part of that history... more...

  • Calculations For Hospitality & Cateringby Gordon Gee

    Hodder Education 1997; US$ 12.78

    Application of number is an important key skill for all catering students, whether on craft or GNVQ courses. This text explains the basics of calculations and provides exercises to practice application within hospitality and catering contexts. Answers to exercises are provided. more...

  • Design and Layout of Foodservice Facilitiesby John C. Birchfield; John Birchfield

    Wiley 2008; US$ 64.00 US$ 57.60

    A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities , Third Edition provides a comprehensive reference for every step of... more...

  • A Meeting Planner's Guide to Catered Eventsby Patti J. Shock; John M. Stefanelli

    Wiley 2008; US$ 42.50 US$ 38.25

    Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event.... more...