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.
Este libro versa sobre las técnicas fundamentales de trabajo del cuero, concretamente del curtido al vegetal, expuestas de manera didáctica y adecuada para las personas interesadas en este arte desde una vertiente práctica.
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.
Just as textile mills and automotive assembly plants have symbolized previous economic eras, the call centre stands as a potent reminder of the importance of information in contemporary economies.
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.
This book, "Theories and Practices in Tourism, Marketing and Management," is a testament to rigorous scientific inquiry in the realm of tourism and hotel management.
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.
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.
Immerse Yourself in the BBQ Road Trip of a LifetimeMaster pitmaster Ed Randolph hit the road to discover the best barbecue the United States has to offer-from South Carolina to California and everywhere in between.
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.
In this completely revised new second edition, the author leads you through every fact of the coffee business while providing detailed instructions and examples.
In this remarkable, landmark publication, countryman Sir Johnny Scott evokes all that is romantic about the British countryside, its people, customs and traditions.
Con los nuevos materiales para joyería junto con la reutilización de objetos de uso cotidiano es posible crear piezas de joyería y de ornamentación corporal de elevado valor artístico.
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.
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.
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.
