Hotel & Catering Trades

This text focuses on PRINCIPLES OF FOOD AND BEVERAGE MANAGEMENT topics. It includes essential content plus learning activities, case studies, profe...

This text focuses on CUSTOMER SERVICE topics. It includes essential content plus learning activities, case studies, professional profiles, research...

This text focuses on HUMAN RESOURCES MANAGEMENT & SUPERVISION topics. It includes essential content plus learning activities, case studies, pro...

This text focuses on CONTROLLING FOODSERVICE COSTS topics. It includes essential content plus learning activities, case studies, professional profi...

This text focuses on INVENTORY AND PURCHASING topics. It includes essential content plus learning activities, case studies, professional profiles, ...

With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing ...

ACFs Cold Kitchen Fundamentals covers all aspects of the garde manger, from simple salad prep, to dressing and sauce making, to appetizers, soups a...

This text focuses on Hospitality Management and Restaurant Management topics. It includes essential content plus learning activities, case studies,...

Welcome to Culinary School: A Culinary Student Survival Guide is a must-read for every student in a professional culinary school or college-level c...

For courses in experimental foods, food science, and related topics   Preparing aspiring professionals with clearly written, in-depth scient...

The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read...

MANAGEFIRST: HOSPITALITY AND RESTAURANT MANAGEMENT WITH ANSWER SHEET, 2/e is focused on Hospitality Management and Restaurant Management. It includ...

If you are thinking about leaving the rat race to run your own pub, but don't know how to go about it, this book is for you. How to Run a Successfu...

Complete coverage of all aspects of dining room service, with real-life examples and updated information on technology in the industry. In The Pro...

The Book of Yields, 8th Edition CD-ROM continues to be the tool culinary students and professional chefs, rely on to help them accurately calculate...

Principles and Practices of Bar and Beverage Management: raising the bar is a comprehensive text and resource book designed to explain the latest d...

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated a...

This fifth edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated a...

Buffets have often been referred to as a melting pot of flavors and types of food influenced by many things. Modern Buffets: Blueprint for Success ...

Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this te...

A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key ...

Demands on the construction industry are changing, and it is now virtually essential for environmental management to be considered at all stages of...