Hotel, hospitality and catering trades

A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.

This book showcases small hotels, all located in the United States, designed by architects who use light and materials in interesting and intentional ways.

Starting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues to help you keep your business venture afloat and enjoyable at the same time.

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments.

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.

Construction is one of the largest and most people-intensive industrial sectors.

Understanding project endings is a significant part of project management, yet there is relatively little work published in this important area.

Some people act on their life-long dreams and decide to open a restaurant.

Construction teams are usually complex, interdisciplinary and temporary, and, as such, the need for effective communication is crucial.

In this completely revised new second edition, the author leads you through every fact of the coffee business while providing detailed instructions and examples.

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions.

Experience the joy-and profits-that come from managing your own bed and breakfast!

Designed for all students of hospitality and tourism management, the second edition of this best selling text gives a modern approach to front office operations and management using realistic scenarios set in the hotel environmentKey features of this essential text: user-friendly style of writing and accessible page layout enables students to use it as a reference book as well as a textbook updated in the light of recent developments such as global distribution systems and the internet greater focus on increasing yield and expansion of vital management aspects such as staffing and equipment additional extended, practical exercise material.

A 2019 Choice Outstanding Academic TitleTraditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches.

While focused on the practical approach of starting a business, The Professional Personal Chef includes case studies in each chapter focusing on how successful professionals deal with the related scenarios and issues presented.

Work in the construction industry is particularly tough.

Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment.

Explore the connection between culinary inspiration and one of the world's oldest forms of rebel art!

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings.

An increasing number of people have food allergies or require special diets, and they are dining out more often.

This vintage compendium of time-tested recipes delves into over one hundred creative methods for making various types of beer, wine, whisky, and other spirits.

Construction teams are usually complex, interdisciplinary and temporary, and, as such, the need for effective communication is crucial.

From the pioneering mixologist Harry Johnson, this timeless guide reveals the secrets to crafting the perfect cocktail and details hundreds of essential mixed drinks recipes.

Australia''s most trusted and reliable reference for commercial cookery students and apprentice chefs.

Environmental Management for Hotels is a textbook for hospitality students that covers the relatively new field of environmental management.

Students studying construction management and related subjects need to have a broad understanding of the major aspects of controlling the building processes.

This training handbook was designed for use by all food service serving staff members.

Millions of Americans dream of owning and running their own restaurant because they want to be their own boss, because their cooking always draws raves, or just because they love food.

The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell.

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.

Although project management is a newly recognised profession, it deals with a number of significant challenges.

The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin?

The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings.

A 2019 Choice Outstanding Academic TitleTraditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches.

A timeless collection of classic cocktail recipes from the Golden Age of Mixology.

Explore the refined world of mixology in this vintage collection of classic cocktail recipes and bartending guidance.

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income.

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.

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs.

How to avoid legal liability and prevent costly litigation You're notified that your restaurant is being sued: what should you do?

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.

'Business Development in Licensed Retailing: a unit manager's guide' details the indispensable skills and techniques needed to manage units within licensed retail organisations in a flexible and entrepreneurial manner.

This text provides a comprehensive look at the fast growing meetings and convention market segment.

Construction Project Management: An Integrated Approach is a management approach to leading projects and the effective choice and use of project management tools and techniques.

Praise for Making Dough "e;I was enchanted, intrigued, and fascinated by every page of this book.

This text provides a comprehensive look at the fast growing meetings and convention market segment.

This book is based on the FDA Food Code and will teach the food service manager and employees every aspect of food safety, HACCP & Sanitation from purchasing and receiving food to properly washing the dishes.

They say that repeating the same thing and expecting a different result is insanity.