Culinary & Hospitality

Pages: 208,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1995,
Cover: Hardback,
Dimensions: 161.3x242.8x16mm

The first and only comprehensive introduction to the economics of tourism...A knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. Yet, despite the fact that tourism has become the world's largest industry, until now, there were no textbooks devoted to the economics of tourism. A book whose time has finally come, Tourism Economics arms students and industry professionals with a solid working knowledge of economic concepts and analytical techniques as they apply to tourism. Written by three experts from the U.S. International University's prestigious Department of Hotel, Restaurant, and Tourism Management, Tourism Economics: Explains all important economic principles and concepts, defines key terminology, and clearly describes a number of analytical models and forecasting techniques Illustrates all points covered with numerous case studies from around the world and selected reading excerpts Requires no prior familiarity with economics and features a clear, easy-to-read, nonmathematical style "Tourism can be viewed as an institution with millions of interactions taking place, an institution with a history, body of knowledge, and a constituency of millions of people who feel themselves a part of the institution. For purposes of this book, tourism is an economic activity involving billions of dollars exchanged each month, a social science to be analyzed, trends to be identified, and costs/benefits to be computed."--from Tourism Economics The past two decades have been a time of fast and furious growth for world tourism, accounting for more than 6 per cent of the world's gross national product (USD3.2 trillion in 1993) and employing 127 million people worldwide, tourism is now, beyond a doubt, the world's largest industry. And with an average of 20,000 new jobs created per each additional USD1 million spent on travel, tourism is also the most prolific generator of new jobs. As a consequence of tourism's growing preeminence, a new field has emerged over the past few years to help the tourism industry and public policymakers better understand the impact of tourism on other segments of the economy and to recognize and facilitate current and future economic trends in tourism--tourism economics. This groundbreaking book was written by three experts from the U.S. International University's prestigious Department of Hotel, Restaurant, and Tourism Management. With the assistance of numerous case studies from around the world and selected reading excerpts, they explain all relevant economic principles and concepts, define key terminology, and clearly describe a number of useful analytical models and forecasting techniques. Requiring no prior knowledge of economics, Tourism Economics features a clear, easy-to-read, nonmathematical style. A book whose time has finally come, Tourism Economics is indispensable reading for students of tourism and hospitality as well as industry professionals and researchers. show more

Weight: 0.49 KG
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Pages: 560,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Paperback,
Dimensions: 191.3x240.8x29mm

For tourism professionals and urban and regional planners, this highly readable text introduces tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Here, the author keeps pace with the changing trends in tourism, its link with economic theory, and academic research as well as accessibility to travelers with across-the-board economic backgrounds. show more

Weight: 1.05 KG
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Pages: 512,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2014,
Cover: Hardback,
Dimensions: 187.96x233.68x30.48mm

As a sporting event planner, how do you keep up with the trends of the ticket buying public, sponsorship and merchandising while at the same time attending to the hundreds of management and operational details required to execute the event? A successful sports event requires a planner that can read signals from their market and plan strategically to maintain sponsors and a fill an arena. show more

Weight: 0.98 KG
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Pages: 256,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1990,
Cover: Paperback,
Dimensions: 160.5x236.7x20.6mm

A concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author's many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller's and the buyer's point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller's and the buyer's vantage points. show more

Weight: 0.54 KG
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Pages: 416,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1992,
Cover: Paperback,
Dimensions: 210.82x276.86x22.86mm

This ready-to-use staff training manual covers three basic areas: safety and sanitation, food production skills and service ability. Discusses standard industry procedures and practices with instructions for customizing to individual restaurant operations. Presents 30 training outlines featuring ready-to-photocopy transparency masters and employee materials such as summaries, exercises and quizzes. Also includes a variety of suggested training techniques. show more

Weight: 0.91 KG
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Pages: 352,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2006,
Cover: Paperback,
Dimensions: 149.9x226.1x25.4mm

This one-stop reference is the ultimate equivalency dictionary for the bar, restaurant, and hospitality industries. This indispensable reference book contains more than 8,000 frequently used, industry-specific words, phrases, and idiomatic expressions, 24 regional variations of Spanish including spanglish, and is organized into eight convenient sections. It also includes an easy-to-follow Guide to Spanish Pronunciation that enables readers to use this dictionary without preparation or linguistic training. show more

Weight: 0.45 KG
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Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2008,
Cover: Paperback,
Dimensions: 149.86x226.06x27.94mm

With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations. show more

Weight: 0.57 KG
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Pages: 464,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Hardback,
Dimensions: 154.94x233.68x30.48mm

The completely revised and updated edition contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunciations make this an invaluable resource for food and beverage professionals. show more

Weight: 0.79 KG
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Pages: 336,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1993,
Cover: Hardback,
Dimensions: 197.9x242.8x23.9mm

The most comprehensive food and nutrition reference available today. The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition: â Covers food ingredients, garnishes, sauces, entrees, and appetizers â Describes cooking methods, food preparation, and processing techniques â Cross-references words and terms in more than 40 languages â Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen From bouillabaisse to bain-marie, from timbale to tamari, The International Dictionary of Food & Nutrition is a comprehensive cross section of the world's current literature on foods and cookery, and an invaluable addition to the libraries of foodservice professionals, students of the culinary arts, and professional and amateur chefs everywhere. show more

Weight: 0.82 KG
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