Culinary & Hospitality

Pages: 368,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Paperback,
Dimensions: 195.8x243.3x23.9mm

Comprehensive guidance toward HR functions in hospitality Employee excellence is a cornerstone of success in the hospitality industry, and the human resources department is the backbone of good business. Human Resource Management for the Hospitality Industry covers all aspects of the HR function and the ways in which it meets the unique needs of restaurants, hotels, and related businesses. From staffing and unions to health and safety, communication, conflict resolution, and more, the role's responsibilities are clearly defined and explained. Relevant legal statutes and supplementary resources provide the highly practical guidance HR professionals can use immediately on the job. show more

Weight: 0.81 KG
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Pages: 352,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Hardback,
Dimensions: 197.6x244.1x22.6mm

This book examines issue in human resource management in hospitality, including selection, compensation, motivation, training, and labor relations. show more

Weight: 0.83 KG
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Pages: 320,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 214x280x24mm

Human Resources Management in the Hospitality Industry, 2nd Edition helps today's hospitality professional be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees' attitudes, evolving guest expectations and a proliferation of new laws that impact human resources policies and activities. show more

Weight: 1.02 KG
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Pages: 128,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1994,
Cover: Paperback,
Dimensions: 214x276x8mm

"With this new edition of Ice Carving Made Easy, Second Edition, Joe Amendola shares with all present and future ice carvers the resurgence of this historic art form. This book will guide and inspire thousands of chefs and artists to enjoy the artistic fulfillment, professionalism, and camaraderie of the exciting art of ice carving." --Larry Malchick, President, National Ice Carving Association "The information on the history, tools and accessories, different methods, types of ice blocks, and the safety and precautionary measures in ice carving will be of tremendous help to many young enthusiasts in their goal to become professional ice sculptors." --Hiroshi Noguchi, C.E.C., A.A.C., Executive Chef, Stouffer Orlando Resort Here is the first new American ice carving manual to be released in ten years! Written by a culinary master, Joe Amendola, it addresses current developments in the field of ice carving. It emphasizes American and European subjects and designs in an attempt to offset the exclusivity of oriental designs in available Japanese books. The organization of Ice Carving Made Easy, Second Edition allows for carvers of every proficiency to use the book with success--each stage of creating a carving is discussed, from manufacturing of ice to the final presentation. Such introductory topics as the handling of ice, hand and power tools, and templates are described in as much detail and given as much attention as the more complex sections about carving faces, fusing, and developing multiple block sculptures. Each of the 34 ice sculptures that Amendola presents is supported by step-by-step instructions that allow the novice and expert alike to create show-pieces that will add a special touch to banquets, buffets, and special events. show more

Weight: 0.4 KG
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Pages: 560,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1998,
Cover: Hardback,
Dimensions: 157.48x238.76x40.64mm

A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries. Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product--it even includes 500 delectable recipes using either the continuous or batch method of production. Ice Cream and Frozen Desserts tells you what you need to know to: â Select the kind of frozen dessert business that's right for you. â Plan, finance, start, and operate a manufacturing or retail frozendessert business. â Purchase, install, and use ice cream making and serving equipment. â Determine which production method is right for you--continuous or batch. â Market and merchandise your frozen confections. â Manage employees, keep accurate financial records, and maintain sanitary conditions. â Create dozens of delectable types and flavors of frozen desserts. show more

Weight: 1.04 KG
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Pages: 134,
Specialty: Culinary & Hospitality,
Publisher: Taylor & Francis,
Publication Year: 2019,
Cover: Paperback,
Dimensions: 159x235x8.13mm

Over the past few years the hospitality industry has become a lot more sustainable than it used to be. However, the industry's contribution to the sustainable development of our societies is still significantly smaller than it could be. This book specifically addresses the links between operations, tactics and strategy from a sustainable development perspective and moves beyond describing what is to reflect on what could be or even what should be, thus providing students with a concise guide for improving sustainability concepts and businesses in the hospitality industry. Each chapter uses specific cases and examples to reflect on different ways in which sustainability principles can be used for revisiting the host-guest relationship and improving the industry's business processes and models. In doing so, the book provides current and future professionals with guidelines, inspiration and a call for action to take sustainability within the hospitality industry to the next level, based on inclusiveness, equality and a sustainable relationship with our natural environment. show more

Weight: 0.23 KG
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Pages: 170,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2013,
Cover: Paperback,
Dimensions: 200.66x205.74x12.7mm

A must-have guide for successful bakery and pastry operations In the Hands of a Baker from The Culinary Institute of America helps bakers and pastry chefs identify, understand, and utilize the tools and equipment needed for successful professional baking. This indispensable book provides in-depth information on how to choose the best equipment for any baking job from scaling and measuring tools to cutting and confectionery tools, and from small appliances to bakeware and beyond along with proper techniques for handling and maintaining that equipment. The text also covers basic and specialized tools for every area of expertise in the craft, including baking bread, making chocolates and candies, and creating cakes and pastries. Chapters range from organizing a station to understanding the differences between home and professional equipment. This valuable resource also features step-by-step instructions with supporting photography and illustrations throughout all in one affordable package. * A perfect pastry kitchen companion, this title provides guidance on purchasing the correct equipment, organizing a workstation, and proper care and cleaning of all types of baking tools show more

Weight: 0.27 KG
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Pages: 176,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 200.66x205.74x12.7mm

Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne ...A perfect basil chiffonade ...A neatly quartered chicken ...Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: A complete guide to culinary knives Comprehensive instructions for knife sharpening Guidance on using specialty knives and cutting tools Detailed cutting techniques for a variety of ingredients Advice on tools for measuring, baking, and mixing Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently...In the Hands of a Chef is an impressive guide, as important as the tools themselves. " -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications. show more

Weight: 0.41 KG
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Pages: 480,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1993,
Cover: Hardback,
Dimensions: 205.7x208.3x8.1mm

Describes where and how Americans travel abroad. Analyzes American travel and relates this information to tourism and travel operations. In this revised edition there are new chapters which cover international air travel and hotelkeeping, air safety and the travel agent. There is also an up-to-date overview of the international travel business included in a new introductory chapter. show more

Weight: 1.08 KG
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