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Advanced Professional Chef Level 3, 2nd edition is for chefs who want to reach the top. Written to provide complete coverage of both NVQ and VRQ Level 3 qualifications, this fully revised new edition will help learners perfect the superior skills needed to excel in today’s challenging kitchens. Advanced Professional Chef is packed full of recipes covering a comprehensive selection of exciting and challenging dishes, inspired by modern, classical and international techniques. With a focus on developing professional culinary knowledge, the book provides step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques alongside clear explanations of all the underpinning theory for assessments.
An Illustrated Journey: Inspiration From the Private Art Journals of Traveling Artists, Illustrators and Designers
About the Author
Danny Gregory is the author of several successful books on creativity, including, An Illustrated Life, The Creative License, and Everyday Matters. He has a worldwide following of people who are inspired to develop their own creativity through illustrated journaling. He was born in England, grew up in Australia, Pakistan, Israel and New York, and graduated summa cum laude from Princeton University. He is a managing partner at a leading NY advertising agency and lives in Greenwich Village with his son and two long-haired dachshunds.
In this sincere, ‘bolts and all’ account, Peter Keen, a technical support volunteer in Cambodia, draws attention to the work of the Angkor Hospital for Children. It is a record of real people in live situations. The Angkor Hospital for Children is an organisation that has changed and continues to change the lives of many children in Cambodia. There is no safety net or social security in Cambodia. Families and friends are all important when times are tough. Peter Keen’s photographs and descriptions give an insight into the work already achieved, and reveal a nation whose people shine out as examples of love and care. This book has been produced with the sole aim of raising sufficient funds to purchase test equipment for the service and repair of the medical equipment at Angkor Hospital for Children and to assist in further training of Biomedical Engineers at the hospital.
About the Author
Iain Campbell, a native of Australia, is builder of the Tandayapa Bird Lodge in Ecuador and cofounder of Tropical Birding, which leads bird and wildlife tours around the world. Sam Woods and Nick Leseberg are nature guides for Tropical Birding. Campbell and Woods are the authors of “Wildlife of Australia” (Princeton).
This is the essential guide to the architecture of Pevsner’s “county of contrasts,” home to an amazingly diverse assortment of landmarks. Among Derbyshire’s many distinguished country houses are Haddon Hall and Hardwick Hall. 17th-century highlights include the adventurous architecture of Bolsover Castle and the Baroque splendors of Chatsworth, while the dazzling Neoclassical interiors of Kedleston Hall are the summit of the county’s many Georgian achievements. Numerous spa towns, pioneering industrial settlements, and parish churches from Anglo-Saxon to modern are also included. The settings range from the Trent valley to the sublime landscape of the Peak District, making Derbyshire one of England’s most visually arresting counties.
About the Author
Clare Hartwell is an independent architectural historian based in Manchester.
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility with more attention to the equipment rather than emphasizing either front of the house or back of the house.
This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The text includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. Information about reservations, priority seating, and reservations systems is also included. This new edition is updated with a number of new features. The most noteworthy are the Chefs’ Choice professional profiles that spotlight noted individuals in the hospitality industry. These profiles cover the essentials in creating and maintaining a successful dining room and banquet operation. Each chapter also has been updated with key words and terms, more thorough objectives, and numerous discussion questions to help students retain the material. And finally, “Dining Room and Banquette Management 5E” now offers an electronic instructional support CD-ROM that includes PowerPoints, Computerized Test Bank, Instructor’s Manual and Lesson Plans.
For Introduction to Hospitality courses Empower tomorrow’s hospitality leaders with a visually appealing, easy, and engaging introduction to the exciting opportunities in the many varied segments of the industry Exploring the Hospitality Industry helps students advance in their careers by giving them a broad foundation of hospitality industry knowledge presented in a lively, visually appealing manner using engaging features to facilitate the learning process. Less theoretical and more industry-relevant than most texts in the field, it emphasizes the people, companies, and positions that make up the hospitality industry today. Moving beyond just restaurants and hotels to cover all facets and segments of the industry, it includes new growth areas such as event management, meeting planning, cruising, theme parks, and gaming entertainment. The focus on sustainability features case studies on practitioners and corporations that engage and involve reads as they explore the trends in this ever-growing field. Also available with MyHospitalityLab(R) MyHospitalityLab not included. Students, if MyHospitalityLab is a recommended/mandatory component of the course, please ask your instructor for the correct ISBN and course ID. MyHospitalityLab should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information. This title is also available with MyHospitalityLab-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. To help students explore the hospitality industry, MyHospitalityLab includes industry-specific simulations from Hospitality & Tourism Interactive (HTi), and real case studies written by industry leaders.
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries.
About the Author
Professor of Hospitality Studies at the London School of Tourism, Hospitality and Leisure, University of West London Senior Lecturer in Hospitality Studies, also at the London School of Tourism, Hospitality and Leisure, University of West London.
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
About the Author
Mary B. Gregoire, Ph.D., R.D., is Executive Director for the Accreditation Council for Education in Nutrition and Dietetics, former Director of Food and Nutrition Services at Rush University Medical Center in Chicago, and Professor and Chair of the Department of Clinical Nutrition at Rush University. She has more than 30 years of experience as an administrator in both education and foodservice operations. Her career includes positions as professor and chair of apparel, educational studies, and hospitality management at Iowa State University, associate foodservice director and internship director at Rush University Medical Center, associate director of research at the National Food Service Management Institute, graduate program director at Kansas State University, and foodservice director at Jasper County Hospital. She has been an active researcher in the area of foodservice and hospitality management and has published numerous articles related to various aspects of foodservice management. Dr. Gregoire has her bachelor’s and master’s degrees from North Dakota State University and her Ph.D. from Kansas State University.
The Global Positioning System (GPS) may be used in conjunction with Inertial Navigation Systems (INS) for tracking and navigation and may be applied in the civilian and military sectors to track devices, to locate people and objects, in the air, on the ground, or at sea. The book is intended for readers who need to combine Global Navigation Satellite Systems (GNSS), Inertial Navigation Systems (INS), and Kalman filters. With a focus on providing readers with solutions to real-world problems, the book offers numerous detailed examples and practice problems, as well as software that demonstrates Kalman filter algorithms with GNSS and INS data sets. The book is accompanied by a Solutions Manual for instructors.
About the Author
MOHINDER S. GREWAL, PhD, PE, is Professor of ElectricalEngineering in the College of Engineering and Computer Science atCalifornia State University, Fullerton.
ANGUS P. ANDREWS, PhD, was senior scientist (now retired)at the Rockwell Science Center in Thousand Oaks, California.
CHRIS G. BARTONE, PhD, PE, is Professor of ElectricalEngineering in the Russ College of Engineering and Technology,School of Electrical Engineering and Computer Science at OhioUniversity, Athens, Ohio.
Health, Tourism and Hospitality: Spas, Wellness and Medical Travel, 2nd Edition takes an in-depth and comprehensive look at the growing health, wellness and medical tourism sectors in a global context. The book analyses the history and development of the industries, the way in which they are managed and organised, the expanding range of new and innovative products and trends, and the marketing of destinations, products and services.
The only book to offer a complete overview and introduction to health, tourism and hospitality this 2nd Edition has been updated to include:
• Expanded coverage to the hospitality sector with a particular focus on spa management.
• New content on medical tourism throughout the book, to reflect the worldwide growth in medical travel with more and more countries entering this competitive market.
• Updated content to reflect recent issues and trends including: ageing population, governments encouraging preventative health, consumer use of contemporary and alternative therapies, self-help market, impacts of economic recession, spa management and customer loyalty.
• New case studies taken from a range of different countries and contexts, and focusing on established or new destinations, products and services such as: conventional medicine, complementary and alternative therapies, lifestyle-based wellness, beauty and cosmetics, healthy nutrition, longevity and anti (or active)-ageing, amongst others.
Written in a user friendly style, this is essential reading for students studying health, tourism and hospitality.
About the Author
Melanie Smith is an Associate Professor and Researcher in Tourism at the Budapest College of Communication and Business, Hungary. She is also Chair of ATLAS (Association for Tourism and Leisure Education), which has around 300 members in 70 countries. She has been working for ten years on issues relating to wellness and holistic tourism, including research projects and the publication of several journal articles and book chapters. She was Founder of the ATLAS (Association for Tourism and Leisure Education and Research) Spa and Wellness Special Interest Research Group in 2007.
László Puczkó (PhD MSc MA CMC) is a managing director and head of tourism section at Xellum management consulting company and an international speaker. His main areas of expertise are in tourism research, strategy preparation, planning and management in the following areas: health/wellness/spa tourism, heritage and cultural tourism, national/regional/local planning, product and project development and experience mapping and enhancement.
Real-world advice for quick retention of the most important business concepts and skills of hospitality finance Hospitality Financial Management provides a straightforward, practical approach to help the hospitality manager effectively analyze hospitality industry management reports and financial statements; prepare accurate business forecasts, strategic pricing models, and effective cost-control systems; manage working capital; develop and finance growth strategies; perform investment analysis; prepare investment packages; negotiate and structure business deals; and ultimately increase shareholder value and personal wealth. This comprehensive how-to book includes:* Feature Stories–brief histories of famous hospitality leaders highlighting how they have used financial management skills to attain success for their companies and significant financial rewards for themselves * Learning Outcomes–a summary of key topics covered in each chapter * Finance in Action–scenarios that apply the concepts, skills, and techniques presented in the chapter to real-world situations. A step-by-step solution is provided for each problem to walk the reader through the necessary financial calculations * The Real Deal–boxed inserts that emphasize the relevance of the book by linking financial concepts to fun facts associated with situations students either have or will encounter in their everyday lives * Concept Checks–case studies that reinforce the materials presented and enable students to practice their analytic and problem-solving skillsHospitality Financial Management is the perfect book for undergraduate and graduate hospitality management students, hospitality industry managers, and owners of small hospitality businesses.
About the Author
Agnes DeFranco is a Professor of Finance and Accounting at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. Her research areas are hospitality finance, cost control, accounting, and cultural and diversity issues. She has been recognized with the Dean’s Award for Excellence in Applied Research. She is also the 2006-2007 President of the Hospitality Financial and Technology Professionals, an international professional association formed in 1952 with over 4,600 members worldwide. Thomas Lattin is a CPA who has earned partner status with three international hospitality accounting/consulting firms and served as president of a national hotel management company as well as president of a publicly traded hotel real estate investment trust. He is currently the Sir Rocco Forte Executive in Residence at the Conrad N. Hilton College at the University of Houston and Managing Director of Lattin & Associates, a management consulting firm.
- Chapter 1. An Overview of Human Resource Management
- Chapter 2. Human Resource Planning, Recruitment, Selection and Induction
- Chapter 3. Training
- Chapter 4. Managing Employee Performance and Performance Appraisal
- Chapter 5. Payment Systems and working hours
- Chapter 6. Benefits and Rewards
- Chapter 7. Safety and Health at Work
- Chapter 8. Improving Productivity and Employee Commitment
- Chapter 9. Disciplinary Systems and Termination of Service
In “The Kitchen With Le Cordon Bleu” presents 100 special recipes from the Chefs of Le Cordon Bleu, a worldwide leader in gastronomy, hospitality and management with over 40 campuses in 20 countries. This book is the first in a series of cookbooks for people who want to treat their taste buds and make something extraordinary. From appetizers to desserts, the Chefs have chosen recipes that are inspiring, fresh, creative and delicious. Recipes were chosen based on a special ingredient, a unique blend of flavors or a creative application of technique. Ranging in difficulty from easy to more complex, the recipes selected offer unique challenges for cooks of all skill levels. In this book, the Chefs share secrets and tips and provide knowledge and background on cooking to bring high-end cuisine to your home. It’s like having your own personal Chef in the kitchen with you! Plus, the mouth-watering photographs are guaranteed to inspire. For the curious-minded, fascinating background information is provided on a variety of ingredients, from quinoa to wasabi. After making these recipes, we know you will want to make them again and again until each page in this book is splattered with love. From our kitchen to yours, Bon Appetit from the Chefs at Le Cordon Bleu!
About the Author
Founded in Paris in 1895, Le Cordon Bleu has trained generations of the world’s best chefs in Gastronomy, Hospitality, and Management. Today, Le Cordon Bleu delivers its celebrated culinary arts education across the globe.
Capturing the flavor and breadth of the industry, 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. Throughout, author John R. Walker invites students to share this industry’s unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.
King Norodom’s Head deals with sights of Phnom Penh rarely found in guidebooks. This is not, therefore, a guidebook with walking tours of the town. There are no detailed descriptions of the Royal Palace, National Museum, or Khmer Rouge’s infamous S-21 detention-cum-torture centre, though all these places make appearances in the book. Rather, the reader will learn of the gold of King Ang Duong and of Madame Chum’s infamous opium den, the story behind the mysterious Frenchman buried on Wat Phnom’s hill, and the secret reason behind Jackie Kennedy’s 1967 trip to Cambodia. Each chapter centres on a site that can be visited, someplace or something that can be seen and often touched. The hope is that together these chapters will give the reader an appreciation of a number of the more obscure or little reported places in the city and of the stories and history associated with them. If this book encourages visitors to spend an extra day here and inspires residents to stroll their city’s streets more than they normally would, it will have achieved its purpose.
Managing Quality Service in Hospitality: How Organizations Achieve Excellence in the Guest Experience
“Managing Quality Service In Hospitality: How Organization Achieve Excellence In The Guest Experience, International Edition” teaches the concept and principles of treating customers as guests and creating a ‘Wow’ experience for them. Many other texts in this subject area skip over guest-focused service strategy in hospitality or service organizations. This text fully covers the topic of managing hospitality organizations by using academic studies and real life experience from companies like Walt Disney Company, Marriott, Ritz-Carlton, Darden Restaurants, Southwest Airlines and many others. The text is written in three sections: strategy, staffing, and systems. Each chapter includes suggested hospitality activities for students in which students are encouraged to visit local organizations to talk with guests, employees and managers to obtain a variety of perspectives on the guest experience. Other activities will have students going to the internet to visit established sites for hospitality organizations. Real and hypothetical hotels, restaurants, and other business types found in the hospitality industry are included as case studies giving the opportunity for discussion of hospitality concepts and principles. ‘Ethics in Business’ segments encourage students to analyze ethical issues associated with chapter topics. Each chapter opens with learning objectives and ends with ‘Lessons Learned,’ review questions, ‘Ethics in Business,’ activities, and case studies. The included Instructor’s Guide provides answers to the end-of-chapter questions and to the discussion questions following the chapter cases, additional field exercises in hospitality, true-false and multiple-choice quizzes, and additional material to assist the instructor in preparing course outlines and lesson plans, providing the best known about managing hospitality organizations big or small.