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  • Book

  • Tourism : principles, practices, philosophies

    • Authors: Charles R. Goeldner (2008)

  • This updated and revised Eleventh Edition of Tourism presents a comprehensive introduction to travel and tourism, while continuing the tested approach of successful previous editions. New and revised coverage, integrating the latest developments in the tourism industry.
  • Book

  • Tourism : principles, practices, philosophies

    • Authors: Charles R. Goeldner (2002)

  • The ninth edition has been revised and updated to explore new trends in travel and tourism and discusses changes to the industry since the pub- lication of the previous edition.
  • Book

  • Tourism : principles, practices, philosophies

    • Authors: Charles R. Goeldner (2006)

  • The tenth edition has been revised and updated to explore new trends in travel and tourism and discusses changes to the industry since the pub- lication of the previous edition. New elements in the tenth edition include the following: New interior design, Updated full-color insert featuring top tourist destinations, Extensive treatment of the changing world of travel distribution, Discussion of crisis management.
  • 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

  • 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.
  • Book

  • Real Restaurant Recipes: Food That Built a Business

    • Authors: Donna Hager (2006)

  • "Real Restaurant Recipes: Food That Built a Business - Volume One." It contains over 200 breakfast, lunch and dinner recipes my restaurant guests have requested for over 20 years. The book also has customer requested restaurant recipes for muffins, breads, salads, soups, casseroles, sandwiches, appetizers and more. These have been top secret restaurant recipes ...until now!