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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.
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.
My Health Technology for Seniors is the first easy guide to today’s revolutionary health technologies. Learn to use your computer, smartphone, and other devices to manage your health and get help when you need it. Whether it’s sleep, exercise, diet, heart health, diabetes, or asthma, this book shows you how to stay healthier, happier, and in charge of your life. With step-by-step instructions, full-color screen shots, and an easy-to-read design, this shows you how to: * Succeed at eating right and staying fit with help from new technologies that are fun and easy * Sleep better and manage stress more effectively * Manage chronic conditions and save money on medications and costly medical procedures * Transform your smartphone into a powerful glucose monitor, blood pressure monitor, and medication usage tracker for asthma and COPD management * Track, protect, and improve your heart health * Use in-home technology to stay safer and prepare for emergencies * Get valuable advice and support from online communities * Choose online health resources you can trust * And much more.
About the Author
Lonzell Watson, recently honored by the University of Kentucky’s 2014-15 College of Communication and Information Outstanding Alumnus Award, has been fascinated with technology ever since he disassembled his first Commodore 64 computer in grade school and then attempted to put it back together. He went on to work a 100-mile paper route for an entire year, just to buy his first Apple computer, and he has been writing about technology ever since. Lonzell helped pay his way through college making house calls to individuals who were 50 years of age and older, helping them learn how to use common software programs, how to use their hardware, how to buy new computers, and even helping them set up home networks. Lonzell went on to work as an IT consultant for clients including the J. Peterman Company, Time Warner Communications, and Verizon Wireless. Lonzell is the award-winning author of Teach Yourself Visually iPad, for which he won the 2010 International Award of Excellence from the Society for Technical Communication. This work also earned Lonzell the Distinguished Technical Communication award and Best of Show 2010 from the STC. Lonzell was also presented the Award of Excellence for Teach Yourself Visually iPhoto ’09 in 2009. He is the author of other popular titles, including My Samsung Galaxy Tab, My Amazon Fire Phone, Teach Yourself Visually iPad 2, My HTC EVO 3D, the Canon VIXIA HD Digital Field Guide, Final Cut Pro 6 for Digital Video Editor’s Only, and Teach Yourself Visually Digital Video. Currently, Lonzell is the owner of Creative Intelligence LLC, an instructional design and technical writing company, whose courseware is being used to train the CIA, FBI, NASA, and all branches of the U.S. Armed Forces. With a master’s degree in Instructional Design and Development, Lonzell has taught Digital Asset Creation to graduate students at Bellevue University, has been a frequent contributor to StudioMonthly.com, and an author for one of the leading online learning companies, Lynda.com. Lonzell’s writing has been syndicated, with hundreds of published tutorials and tips that help demystify consumer electronics and software. Find out more at the author’s website: www.creativeintel.com
Welcome to Culinary School: A Culinary Student Survival Guide is a must-read for every student in a professional culinary school or college-level culinary program. Welcome to Culinary School: A Culinary Student Survival Guide, 2/e delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone and all new interviews help readers relate to the material and get the most up-to-date industry insight. Enhanced Suggested Tasks encourage readers to develop study skills, credentials, and strategies that will yield the ultimate goal-success in the culinary field. New content in the Second Edition includes: culinary environmental stewardship, using the internet for research, self-promotion through social media, portfolio creation and usage, updated culinary certification requirements, the impact of changing technology, and additional career paths. New PowerPoints help instructors lead their classes more easily. A must-read for every student in culinary school or a college-level culinary program, Welcome to Culinary School helps students succeed in and out of the classroom.
About the Author
Daniel Traster, CCC, CCE, CCP, worked as the Dean of Culinary Arts and Hospitality Management at Stratford University and as the Academic Director of Culinary Arts at the Art Institute of Washington. Prior to his 8 years in culinary education, Traster worked for over a decade in various culinary operations, including the Four Seasons Hotel in Philadelphia, and Occasions Caterers, Provence Restaurant, and as a personal chef – all in Washington, DC. Daniel Traster has earned a B.A in English and Theater from Yale University, an A.O.S. in Culinary Arts from the Culinary Institute of America, and a M.S. in Adult Learning and Human Resource Development from Virginia Tech. He continues to consult while working as the culinary director for the Metropolitan Cooking and Entertaining Show. In addition to Welcome to Culinary School: A Culinary Student Survival Guide, Daniel Traster has authored Foundations of Cost Control and Foundations of Menu Planning.
The tourism industry is in a constant state of flux, where trends and attitudes are frequently susceptible to outside influences, including factors such as technological and economic change. The Business of Tourism by Chris Holloway and Claire Humphreys is the ideal textbook to help readers not only understand these new changes but look at them with a critical eye and predict future trends. This book is an essential text for students of tourism management or travel and tourism. The historical context is combined with background theory and research, plus up-to-date international case studies. It examines in detail the tourism product, its impacts and the nature of the tourist, to provide the reader with a comprehensive understanding of the management of this important global industry. The result is a practical and relevant text for any student wishing to work in one of the many diverse sectors of the tourism industry.
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.
Produced in partnership with the National Geographic Society, this remarkable book helps you master the basic tenets of world geography while exploring established and emerging tourist destinations worldwide. The book begins with an overview of geographic concepts and an introduction to the global tourism industry, including the perspective of both hosts and guests. World destinations are covered in twelve sections divided into short, easy-to-digest chapters, each presenting regional geographic information and physical, cultural, and touristic details specific to individual countries and locations. Each destination features a flag, National Geographic map, descriptive introduction from the National Geographic Atlas of the World, key facts and data, travel and cultural tips, and information on significant tourist destinations and attractions. Each section contains National Geographic articles in the features “Insider Info,” “Through the Visitor’s Eyes,” “City Highlights,” and “Preserving the Future.” In addition to extensive updates to reflect the latest trends and developments in world tourism, the Fifth Edition now features a vibrant, full-color design. Ideal for avid travelers and aspiring hospitality, travel, and tourism professionals, NATIONAL GEOGRAPHIC LEARNING’s VISUAL GEOGRAPHY OF TRAVEL AND TOURISM, Fifth Edition, is an engaging and informative guide to the world’s varied and appealing destinations.
About the Author
Jan van Harssel, Ed.D., is professor of hospitality management in the College of Hospitality and Tourism Management at Niagara University. The author of numerous textbooks and articles, Dr. van Harssel writes frequently about issues impacting the national and international hospitality and tourism industry. His research and teaching interests center on community tourism planning and destination design approaches, guest services management, event and attractions management, behavioral economics, and heritage tourism. He serves as a consultant to numerous local and regional tourism agencies and is a frequent presenter at seminars and workshops. A native of The Netherlands, Dr. van Harssel received a master’s degree in tourism and travel administration from the Graduate School of Management and Urban Professions in New York City and a doctoral degree from the University of Vermont. Lloyd Hudman was a professor at Brigham Young University where he taught for over twenty five years. He traveled extensively and led university study-abroad programs to London, Madrid, Europe, and the Middle East. Richard Jackson is a professor of geography at Brigham Young University. He taught courses to students in the tourism major for over thirty years. He received his Ph.D. from Clark University. He has led student study-abroad experiences in Europe and Russia.
It’s been nearly a century since Marcel Duchamp exhibited a urinal and called it art. Since then, painting has been declared dead several times over, and contemporary art has now expanded to include just about any object, action, or event: dance routines, slideshows, functional hair salons, seemingly random accretions of waste. In the meantime, being an artist has gone from a join-the-circus fantasy to a plausible vocation for scores of young people in America. But why–and how and by whom–does all this art get made? How is it evaluated? And for what, if anything, will today’s artists be remembered? In The Contemporaries, Roger White, himself a young painter, serves as our spirited, skeptical guide through this diffuse creative world.From young artists trying to elbow their way in to those working hard at dropping out, White’s essential book offers a once-in-a-generation glimpse of the inner workings of the American art world at a moment of unparalleled ambition, uncertainty, and creative exuberance.
About the Author
Roger White received an MFA in painting from Columbia University. His work is represented by the Rachel Uffner Gallery in New York, and he has exhibited in New York, Los Angeles, Chicago, and Tokyo. In 2007, he cofounded the art journal Paper Monument, and he has since coedited two Paper Monument pamphlets: I Like Your Work and Draw It With Your Eyes Closed. His writing has also appeared in The Brooklyn Rail, Artreview, and Modern Painters. White splits his time between Vermont and New York.