Culinary & Hospitality

Pages: 272,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Paperback,
Dimensions: 152.4x218.44x12.7mm

Planning an Applied Research Project in Hospitality, Tourism and Sports provides a comprehensive and carefully structured treatment of all the aspects involved in planning a research project. Instead of being a statistically oriented book, this text provides a conceptual and process-oriented approach to planning and conducting research. Written for both students and professionals, it is easy to read, short, and to the point, i.e., practical. The book provides basic, yet comprehensive information about doing research, and can be used not only in a "research methods" course where students will have to plan and conduct a research project, but also in earlier course work to help students learn to write research papers. Planning an Applied Research Project in Hospitality, Tourism and Sports covers a range of subjects including: selecting a topic, conducting a literature review, developing a coherent design, and using various research techniques such as interviews, questionnaires, and observations. It also contains information on analyzing data once it has been collected and developing a proposal to obtain support before undertaking a research project. Unique coverage includes: 2 chapters on conducting and writing a literature review, 1 chapter on analyzing data (from both a qualitative and quantitative perspective), 1 chapter on writing a research proposal, and 3 detailed chapters on techniques. show more

Weight: 0.25 KG
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Pages: 320,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Paperback,
Dimensions: 215.9x276.86x12.7mm

Opening and Operating a Retail Bakery is a resource that is "Right Here, Right Now" by someone who has been in the Industry for decades and is still in it today. The benefit for readers that have been looking for a way to learn what seems to have been a secret for the last 40 years, is gaining the skills required to successfully open their own bakery. Crawford templates the proven steps needed to open a bakery, along with keys to operate it that work in the marketplace. The text provides tools, advice, coaching, and best practices that are based on the author's experience and being used now in the over 85 companies and 500+ retail locations that he currently supports. The application of information in the book will be supported through a student project. This project is the beginning of taking concepts from the book and turning them in to something that readers can execute on to meet the goal of opening and operating a successful bakeshop. show more

Weight: 0.75 KG
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Pages: 496,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2011,
Cover: Hardback,
Dimensions: 184x234x30mm

The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. Written by three top catering experts and educators, On-Premise Catering is the definitive guide to catering in hotels, banquet halls, wedding facilities, conference centers, private clubs, and other venues. This new Second Edition has been thoroughly updated and revised to cover modern technological trends in the industry, including online marketing, social media, and digital proposals, as well as modern decor, effective menu writing, catering in stadiums and casinos, and more. * Fully updated to keep pace with current industry trends and practices * Covers all aspects of on-premise catering, from food and beverage service, room setup, and decor, to staffing, marketing, and financial controls * Ideal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary, hospitality, and foodservice management programs On-premise catering requires a broad range of knowledge, from accounting and marketing basics to event coordination and management skills, and this book provides all the information students and professionals need to succeed in this exciting and dynamic field. show more

Weight: 0.95 KG
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Pages: 304,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1994,
Cover: Paperback,
Dimensions: 223.3x288x25.9mm

A pioneer in institutional foodservice offers a practical up--to--date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan. show more

Weight: 0.68 KG
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Pages: 320,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 224.54x284.99x21.59mm

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or Avangard Nueva Cocina , as Ferran Adria has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens. show more

Weight: 1.27 KG
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Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Hardback,
Dimensions: 218x280x26mm

How to build extraordinary, memorable, and profitable buffets, from acclaimed experts The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events whether executed by an independent business or as ancillary services offered by restaurants, hotels, clubs, colleges, and hospitals. Modern Buffet Presentation successfully incorporates the art of buffet and banquet entertaining with tantalizing, current recipes; guidance on plating, garnishing, and arranging; and design concepts and visual appeal. Practical concerns for the professional are thoroughly addressed from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. Nearly 200 recipes provide inspiration for buffet foods that delight customers while contributing to the bottom line, and more than 100 color photographs illustrate winning dishes, successful buffet setups, and platter arrangements, as well as provocative centerpieces and displays. * Written by a husband and wife team with more than 50 years combined experience in the catering and restaurant business * Combines the business of running a catering operation with recipes and menus to provide inspiration * Features tantalizing photos by Francesco Tonelli show more

Weight: 1.44 KG
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Pages: 448,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2011,
Cover: Hardback,
Dimensions: 215.9x302.26x38.1mm

A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. The recipes in Modern Batch Cookery are designed to yield 50 servings, and cover every meal part and occasion. The book delivers a refreshing repertoire of delectable dishes, including Gorgonzola and Pear Sandwichs, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrees; Side Dishes; Reception Foods; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college food service, health care, retirement communities, banquet facilities, country clubs, and on-site catering companies. show more

Weight: 1.79 KG
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Pages: 240,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Paperback,
Dimensions: 210.82x276.86x17.78mm

Now in its fourth edition, this popular guide to designing and pricing menus has even more information that will help turn your ordinary menu into a merchandising and cost control tool. Two of the industry's top hospitality educators, Jack Miller and Dave Pavesic, have teamed up to make this new edition the best book available on menu pricing and design. This revised edition includes New sections on the history of the restaurant industry The psychology of menu pricing and design How to write menu copy Use of coupons and discounts Demand and market driven pricing Menu sales mix analysis Expanded glossary of menu terms show more

Weight: 0.66 KG
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Pages: 224,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Hardback,
Dimensions: 223.8x289.3x19.1mm

Here in a single, thoroughly updated volume, is everything you must know to develop a menu that will dramatically enhance a restaurant's image. The Fourth Edition addresses the full spectrum of restaurant establishments and the entire gamut of menu possibilities from the perspective of design. show more

Weight: 0.74 KG
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