Culinary & Hospitality

Pages: 480,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Hardback,
Dimensions: 160x237x28.4mm

A celebrated classic updated and revised for the 1990s and beyond ...Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step--by--step coverage of the entire sequence in the process of serving food to the public----from purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up--to--date guide to quantity foodservice safety, Quantity Food Sanitation, Fifth Edition: aeo Features a new chapter on microwave cooking and its effects on microbial content in foodservice applications aeo Includes thorough scientific documentation regarding the latest findings on problems and solutions for microbial contamination of food aeo Reviews recent developments in storage technology, including the sous vide (vacuum bag) and other innovations in products with an extended shelf life aeo Incorporates the latest food safety guidelines and procedures aeo Includes the HACCP system for avoiding contamination in food service operations show more

Weight: 0.79 KG
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Pages: 464,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 210.82x246.38x30.48mm

The key to providing quality table service is a knowledgeable, well-trained staff. This handsomely illustrated volume supplies that knowledge, coverying everything service personell need to know, from setting a table to recommending a wine to accepting a credit card. "Professional Table Service" has been translated directly from the acclaimed German edition, which is the most widely used service manual in the foodservice industry. Now American service people can master the techniques of polished European table service, so long considered the epitome of the industry. show more

Weight: 1.75 KG
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Pages: 512,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2012,
Cover: Hardback,
Dimensions: 193.04x233.68x30.48mm

A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process. Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on everything from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by "On-Site Insights" featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge. From weddings to corporate conferences and from intimate events to huge festivals, Professional Event Coordination is a versatile guide to planning events of all kinds. show more

Weight: 1 KG
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Pages: 224,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1988,
Cover: Paperback,
Dimensions: 152.7x229.1x13.7mm

The service supervisor's job is a key one in the restaurant business because a large part of the guest's dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs: Technical know-how and knowledge of serving food Ability to direct, train, and motivate the service staff Ability to be a good customer relations person--to meet the public and merchandise the restaurant while promoting sales Ability to be a good administrator--to organize the work flow and control costs The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service--poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant's employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide. show more

Weight: 0.37 KG
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Pages: 1072,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Hardback,
Dimensions: 220x278x46mm

Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen. show more

Weight: 2.6 KG
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Pages: 304,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Hardback,
Dimensions: 198.12x254x25.4mm

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages. Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels. show more

Weight: 0.73 KG
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Pages: 408,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2016,
Cover: Hardback,
Dimensions: 222x287x24mm

Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread. show more

Weight: 1 KG
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Pages: 608,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2010,
Cover: Paperback,
Dimensions: 190.5x233.68x35.56mm

This book of tourism case studies addresses 20 important themes in tourism at the local, regional, and national levels. Topics include community tourism, tourism impacts, and travel and transportation. show more

Weight: 1.04 KG
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Pages: 236,
Specialty: Culinary & Hospitality,
Publisher: Taylor & Francis,
Publication Year: 2019,
Cover: Paperback,
Dimensions: 159x235x13.21mm

This is a short, accessible and practical guide to running venues which are in the business of hosting events. Using honest guidance peppered with the author's real-life situational anecdotes to contextualise the topics, the book is logically structured around the key stages of event management: pre-event, onsite and post-event. Topics covered include developing the client relationship, marketing, financial accountability, risk, interdepartmental communication, onsite procedures and post-event evaluation. This is a fundamental resource for all event management and hospitality students. It is also a book for anybody who manages a venue or is a venue event manager. The Practical Guide to Managing Event Venues makes the business of venue management appealing, understandable and achievable. show more

Weight: 0.37 KG
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