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  • Thesis

  • The restaurant : from concept to operation

    • Authors: John Walker (2011)

  • "Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business."--
  • Book

  • Garde manger : the art and craft of the cold kitchen the Culinary Institute of America

    • Authors: - (2012)

  • This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends.
  • Book

  • The restaurant : from concept to operation

    • Authors: John R. Walker (2008)

  • The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.
  • Book

  • Marketing for hospitality and tourism services

    • Authors: Kumar Prasanna (2010)

  • The book Marketing of Hospitality and Tourism Services is an effort in this context to provide the students of Hotel Management a one-stop reference for the hospitality and tourism services marketing.
  • Book

  • The Working Garde Manger

    • Authors: Al Meyer (2013)

  • Over the past few years, there has been resurgence in the interest of the garde manger’s kitchen. It was not so many decades ago that garde manger was a dying art. At this time, as in centuries before, charcuterie was a very important segment of this kitchen and coincided with butchery of poultry, beef, seafood, and pork.
  • Book

  • Travel Marketing, Tourism Economics and the Airline Product : An Introduction to Theory and Practice

    • Authors: Mark Anthony Camilleri (2018)

  • This book provides a comprehensive introduction to travel marketing, tourism economics and the airline product. At the same time, it provides an overview on the political, socio-economic, environmental and technological impacts of tourism and its related sectors. This publication covers both theory and practice in an engaging style, that will spark the readers' curiosity. Yet, it presents tourism and airline issues in a concise, yet accessible manner. This will allow prospective tourism practitioners to critically analyze future situations, and to make appropriate decisions in their workplace environments. Moreover, the book prepares undergraduate students and aspiring managers alike with a thorough exposure to the latest industry developments. "Dr. Camilleri provides tourism studen...
  • Book

  • The bar and beverage book

    • Authors: Costas Katsigris (2006)

  • This revised Fourth Edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance of planning for profit. This edition features added coverage and expert advice on responsible alcohol service; marketing methods; staffing; the latest spirits, wine, and beer; management practices; and current updates in regulations.
  • Book

  • Introduction to Hospitality Management: Pearson New International Edition

    • Authors: John R. Walker (2003)

  • Introduction to Hospitality Management, Fourth Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the text focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student’s appreciation for the field.
  • Book

  • Professional management of housekeeping operations

    • Authors: Thomas J. A. Jones (2008)

  • This book aims to shed light on the use of various modelling tools and simulation techniques in the domains of tourism and hospitality. It offers an essential introduction to the most popular methods used for modelling and simulating systems and phenomena of interest, and an overview of these techniques and methods.