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  • Book

  • Foodservice management : principles and practices

    • Authors: June Payne-Palacio (2019)

  • The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services
  • 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

  • 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

  • Strategic questions in food and beverage management

    • Authors: Roy C. Wood (2018)

  • This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis.
  • Book

  • On Cooking: A Textbook of Culinary Fundamentals

    • Authors: Sarah R. Labensky (2015)

  • A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
  • Book

  • Electronic Commerce 2018 : A Managerial and Social Networks Perspective

    • Authors: Efraim Turban (2018)

  • This new Edition of Electronic Commerce is a complete update of the leading graduate level/advanced undergraduate level textbook on the subject. Electronic commerce (EC) describes the manner in which transactions take place over electronic networks, mostly the Internet. It is the process of electronically buying and selling goods, services, and information. Certain EC applications, such as buying and selling stocks and airline tickets online, are reaching maturity, some even exceeding non-Internet trades. However, EC is not just about buying and selling; it also is about electronically communicating, collaborating, and discovering information. It is about e-learning, e-government, social networks, and much more. EC is having an impact on a significant portion of the world, affecting...
  • Book

  • Modern garde manger

    • Authors: Robert Garlough (2012)

  • The second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station.