Culinary & Hospitality

Pages: 288,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2004,
Cover: Hardback,
Dimensions: 193.04x238.76x20.32mm

Get the most comprehensive guide to destination management! From tours to transportation, from entertainment to local rules of etiquette, the destination management company (DMC) is the premier resource that utilizes the right venue, location, speaker, and vendor to ensure a highly professional and successful program. Choosing the right DMC can make - or break - an event. Written by an experienced destination manager and endorsed by the leading association of destination managers, The Guide to Successful Destination Management provides a one-stop resource for hotel and resort destination managers and meeting/event planners who want to find the best DMC for their customers. Throughout the pages of this book, event professionals learn how to identify, select, work with, and evaluate the DMCs that will most benefit their guests and their organization. From planning a simple meeting for a board of directors to a major citywide event, The Guide to Successful Destination Management clearly covers all the critical resources and outlines the necessary steps to ensure successful decisions every time. The Guide to Successful Destination Management features: * Association of Destination Management Executives' (ADME) Accepted Practices and Guidelines * Advice and guidance on everything from food and beverage to risk management and ethics * Sample forms, letters, and contracts * Real-world case studies * A practical ethics quiz show more

Weight: 0.64 KG
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Pages: 544,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2012,
Cover: Hardback,
Dimensions: 218.44x284.48x43.18mm

The essential guide to truly stunning desserts from pastry chef Francisco Migoya In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts like mousses, doughs, and ganaches showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. More than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple SauceWritten by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of Frozen Desserts and The Modern Cafe, both from Wiley Combining Chef Migoya's expertise with that of The Culinary Institute of America, The Elements of Dessert is a must-have resource for professionals, students, and serious home cooks. show more

Weight: 2.22 KG
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Pages: 400,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1996,
Cover: Hardback,
Dimensions: 158.8x235x31.5mm

Here at last is a dictionary that puts thousands of current nutrition terms at your fingertips. Written in plain English, this comprehensive dictionary covers all aspects of nutrition from medical terms to basic foods to such diverse dietetic practice areas as research, communications, and private practice. show more

Weight: 0.66 KG
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Pages: 256,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1992,
Cover: Paperback,
Dimensions: 148.6x214.1x18.5mm

Of all the staff members in the hotel and hospitality industry the concierge is the one who has the most personal contact with the guests. Written to teach the American student the intricacies of the concierge profession, it provides basic information, based on years of experience, of what the daily functions of the concierge are and how to perform them. show more

Weight: 0.46 KG
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Pages: 250,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2001,
Cover: Hardback,
Dimensions: 157.48x236.22x20.32mm

Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution. A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions' foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution's mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to: â Use catered special events to encourage membership and sponsorship â Develop and market a private special events program â Create a restaurant that enhances the visitor experience â Evaluate and assess in-house restaurants and special events programs â Renovate or expand an existing foodservice operation â Ensure food quality and safety show more

Weight: 0.5 KG
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Pages: 400,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2015,
Cover: Hardback,
Dimensions: 190.5x238.76x25.4mm

Festivals provides a realistic framework to explore how arts-based and community-based cultural festivals around the world thrive. Festivals highlights the big picture, as well at the intricate details that comprise the delivery of a festival to plan and execute a successful festival. Festivals will benefit experienced festival planners as well as those who aspire to enter or develop their skills in the dynamic field of festival making. Its approach is systematic, using case studies of numerous internationally iconic festivals and interviews with experts in the field. The book provides, for the first time, concrete evidence of how with proper planning, design and leadership, communities may benefit from hosting local festivals. show more

Weight: 0.86 KG
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Pages: 240,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2010,
Cover: Paperback,
Dimensions: 190x234x16mm

The step-by-step process in Careers in Special Events will help event planners showcase their skills. It shows them how to create a unique and creative approach with a proven plan. Industry professionals provide insight and advice on gaining the appropriate skills, making contacts, networking, and using knowledge to ace job interviews. Various Action Steps are featured throughout the pages, as well as exercises to reinforce concepts. The Practice Activity at the end of each chapter helps measure progress and identify areas of individual focus. Samples of cover letters and thank you notes in addition to dining etiquette when interviewing over a meal are also presented to give event planners all the tools they ll need to succeed. show more

Weight: 0.42 KG
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Pages: 368,
Specialty: Food Science,
Publisher: Wiley,
Publication Year: 2003,
Cover: Paperback,
Dimensions: 152.4x226.06x25.4mm

The indispensable guide to over 5,000 culinary terms Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff-in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef's Companion: no kitchen is complete without it. show more

Weight: 0.57 KG
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Pages: 368,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2012,
Cover: Hardback,
Dimensions: 220x280x38mm

A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts. show more

Weight: 1.75 KG
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