A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing.
Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world, including Jean Adamson and British-born April Bloomfield, who have both previously worked at The River Cafe in London.
Originally published for private clubhouses and the gentleman's sideboard, this vintage collection of bar drink recipes offers a classic array of cocktails and mixed drinks.
In a detailed collection of expertly crafted cocktail recipes and collated mixological research, this innovative volume delves into the craft of making mixed drinks.
Drawing on a wealth of practical experience, both in the construction industry and teaching students, Chris March presents this study of construction management and the major aspects of controlling the building process.
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.
This cutting edge and comprehensive book with contributions from the star faculty of Cornell University's School of Hotel Administration offers the latest thinking on the best practices and strategies for hospitality management.
The emergence of a global economy has led to the erosion of local autonomy and national sovereignty with an associated emphasis on the spread of liberal, free-market economics.
Anthony Bourdain, host of Parts Unknown, reveals "e;twenty-five years of sex, drugs, bad behavior and haute cuisine"e; in his breakout New York Times bestseller Kitchen Confidential.
This book showcases small hotels, all located in the United States, designed by architects who use light and materials in interesting and intentional ways.
The Fire Safety and Risk Management Revision Guide: for the NEBOSH Fire Certificate is the perfect revision aid for students preparing to take their NEBOSH National Certificate in Fire Safety and Risk Management.
A comprehensive baking dictionary and reference guide Designed for aspiring and current pastry professionals, this A-to-Z guide features more than 3,000 baking and pastry definitions, covering everything from dessert wines to notable pastry chefs to equipment and unusual ingredients.
Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners.
The rapidly changing context of the modern tourism and hospitality industry, responding to the needs of increasingly demanding consumers, coupled with the fragmenting nature of the marketing and media environment has led to an increased emphasis on communications strategies.
Although today's kitchens are crammed full of 'useful' appliances, few people seem to know how to operate them in even the most basic way, let alone make the most of them.
The only book that provides straightforward management advice for chefs, Finding Time to Be Great provides readers with a concise, no-nonsense guide to developing, motivating, and leading their kitchen staffs.
Accounting and Financial Management in Foodservice Operations A concise and easy-to-follow guide to the principles of accounting and finance as they apply to running foodservice operations Accounting and Financial Management in Foodservice Operations is an up-to-date and straightforward treatment of the financial standards and concepts owners and operators need to successfully run a foodservice operation.
This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today.
