As concern grows over environmental issues and light pollution, this book satisfies a need for a straightforward and accessible guide to the use, design and installation of outdoor lighting.
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth?
The easy way to successfully run a profitable restaurant 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.
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.
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?
Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone.
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.
Parents can play an immensely important role in supporting their children's literacy learning at home, but how can primary teachers enlist the support of parents in helping children learn literacy?
With a user-friendly style and a strong theoretical base, Business Organisation for Construction provides readers with the tools required to skillfully and successfully operate a business in today's construction industry.
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.
Since the late 1990s, web-based collaboration technologies ('project extranets') have become increasingly widely used within the UK construction industry and are now routinely deployed on the design and construction of thousands of projects.
'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.
SHORT LISTED FOR THE ACKERLEY PRIZE FOR AUTOBIOGRAPHY ***'This astonishing book describes a cruel, feral existence and is worthy of standing on the shelf next to George Orwell's Down And Out In Paris And London (1933) as another classic about human exploitation.
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 fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its first publication in 1980.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual.
Owning and operating a restaurant is one of the most challenging endeavors an entrepreneur can take on--the hours are long and grueling, staff turnover averages 130 percent, and many fail within their first year.
With a user-friendly style and a strong theoretical base, Business Organisation for Construction provides readers with the tools required to skillfully and successfully operate a business in today's construction industry.
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.
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.
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.
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.
All the showmanship of proper cocktail mixology brought to a no-alcohol drinks book, The Dry Bar includes high-end counterparts to well-loved favorites, from the Passionfruit 'mojito' to the Espresso 'martini'.
An exciting collection of over 300 cocktail recipes as well as practical directions for non-alcoholic drinks and syrups from the pioneering bartender Thomas Stuart.
