Hotel, hospitality and catering trades

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations.

Discover the secrets behind the art of crafting cocktails in this treasure trove of mixed drink recipes and insightful bartending tips.

A restaurant critic can tell you about the chef.

How can owners and managers ensure that their considerable capital investments will return a competitive return on their investments?

Contemporary organisations proliferate with projects.

A real-world look at culinary careers revised and updated So You Want To Be a Chef?

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.

Showcasing over 400 cocktail recipes, this collection of Gilded Age drinks is a complete guide to the art of mixology.

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.

Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.

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.

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.

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.

Work in the construction industry is particularly tough.

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.

Women Chefs of New York is a colorful showcase of twenty-five leading female culinary talents in the restaurant capital of the world.

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.

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.

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 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.

The most comprehensive career book series available, Opportunities In.

Americans spend nearly $600 billion a year eating out.

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.

The next step for beer geeks looking to expand their knowledge with science, food and drink pairings, home brewing recipes, and more The second book from the independent brewery's founders, BrewDog: Craft Beer for the Geeks aims to go deeper into the science and styles of craft beer in this full-color, gorgeously designed taproom bible.

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics.

Although contemporary practice in urbanism has many sources of design guidelines, it lacks theory to provide a flexible approach to the complexities of most urban situations.

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

El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi.

Chosen by OriGym Centre of Excellence as one of their Best Books for Personal Trainers.

This book argues that in the twenty-first century Eastern Eurasia will replace Europe as the theatre of decision in international affairs, and that this new geographic and cultural context will have a strong influence on the future of world affairs.

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?

Catering and special events are a fast-growing area in today's food and beverage industry.

Award-winning journalist and food writer Patric Kuh explores the restaurant industrybased on the experiences of Lien Ta and Jonathan Whitener's Here's Looking at You restaurant in Los Angelesand reveals essential details for anyone considering a path to this risky profession.

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.

Delve into this extensive collection of cocktail recipes and discover which tonics and nightcaps were popular among the University of Oxford's nineteenth-century students.

This practical guide explains to architects, engineers, designers and other consultants how to establish press plans for firms and for individual projects, and how to actively develop reputation by getting work published in the architectural, engineering and construction press.

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.

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries.

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.

'This is a book you really want.

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.

Americans spend nearly $600 billion a year eating out.

Recent computer-based tools for project planning and management focus on user-friendliness and interconnectivity.

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

Cities and regions around the world increasingly capitalize on a series of events aimed at optimizing their reach and outcomes.