- Book
Authors: Edward G. Leonard (2012) - ACF's Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups and sandwiches, to charcuterie, cheese making, and ice carving. Each chapter is rich with photos, chef's tips, and recipes and each unit includes learning activities and benchmark formulas that encourage specific learning outcomes. Offering unique coverage of competition and food technology, the book helps students understand the underlying principals of the cold kitchen and develop the skills needed to produce their own signature sauces, salads, and more!
|
- Book
Authors: Cathy H.C. Hsu (2012) - The Routledge Handbook of Tourism Research is a compendium of some of the most relevant issues affecting tourism development today. The topics addressed in this book provide some new thinking for those involved in tourism research. This book takes the reader from the beginnings of tourism research to a discussion of emerging forms of tourism and selected examples of tourism development. The underlying theoretical dimensions are reviewed, analysed and discussed from a number of perspectives. This book brings together leading researchers, many of whom are members of the International Academy for the Study of Tourism, to discuss tourism today and its future.
|
- Book
Authors: John Walker (2014) - The Restaurant: From Concept to Operation, 7th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. 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.
|
- Book
Authors: Charles R. Goeldner (2012) - "The 12th Edition of Tourism: Principles, Practices, Philosophies explores major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. It is written in global terms, making it appropriate not only in the US but also for our subsidiary markets. It provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry. It looks at all aspects of the industry that serves travelers.The 12th Edition is an overall update of this leading comprehensive tourism text. Because the tourism industry changes so rapidly, the revision involves adding new developments, updating data, updating profiles, expanding...
|
- Book
Authors: Peter Robinson (2012) - Tourism: The Key Concepts offers a comprehensive collection of the most frequently used and studied concepts in the subject of tourism. Within the text key terms, concepts, typologies and frameworks are examined in the context of the broader social sciences, blending together theory and practice to explore the scope of the subject
|
- Book
Authors: Jim Kilby (2005) - Management personnel need a thorough understanding of the business side of the casino industry to ensure profitsâ??and to avoid losses. It's a sure bet that Casino Operations Management, Second Edition will help current and future gaming management professionals better serve any casino.
Written by experts with over 65 years of combined experience in the field, this Second Edition offers all the critical skills and know-how to equip gaming and casino operators with the knowledge needed for the management office, cage operations, and table game and slot operations.
|
- Book
Authors: Douglas Robert Brown (2007) - This new edition includes photos and information from leading food service manufacturers to enhance the text. Anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur’s start-up.
|
- Book
Authors: Gary P. Schneider (2015) - The new edition offers thorough discussions of e-commerce growth in China and the developing world, social media and online marketing strategies, technology-enabled outsourcing, online payment processing systems, and much more. In addition, "Business Case Approaches" and "Learning From Failure" boxes highlight the experiences of actual companies to illustrate real-world practice in action.
|
- Book
Authors: Gary P. Schneider (2007) - Electronic Commerce, Seventh Edition covers emerging online technologies and trends and their influence on the electronic commerce marketplace. This edition highlights important security issues, such as spam and phishing, their role in organized crime and terrorism, identity theft, and online payment fraud. The pedagogical value of this new edition is enhanced through a fresh 4-color interior, and new and updated material that balances the technological with the strategic aspects of successful e-commerce.
|
- Book
Authors: June Payne-Palacio (2016) - This book offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.
|
