Culinary & Hospitality
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Math for the Professional Kitchen
Pages: 320,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2011,
Cover: Paperback,
Dimensions: 213.36x271.78x22.86mm
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line. show more
Weight: 1 KG
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Master Class with Toba Garrett
Pages: 228,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2013,
Cover: Hardback,
Dimensions: 223.52x279.4x25.4mm
Explore the newest techniques in cake decoration and design with Toba Garrett As one of the premier experts in cake decoration, Toba Garrett has trained some of the world's top cake artists. Offering a perfect blend of technique and inspiration, Master Class with Toba Garrett covers the latest trends and step-by-step methods for aspiring cake decorators and professionals who want to remain at the top of their game. Featuring detailed instruction and gorgeous photographs, the book covers all advanced techniques, including cushion work, scroll work, advanced piping, Australian stringwork, and much more. A wide variety of cakes are included, from wedding and birthday cakes to decorated cupcakes and cookies. Toba Garrett is the author of Creative Cookies: Delicious Dcorating for Any Occasion, Professional Cake Decorating, The Well-Decorated Cake, and the IACP Award-winning Wedding Cake Art and DesignIncludes chapters on different types of cakes along with recipes to make them show more
Weight: 1.16 KG
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Marketing Tourism Destinations: A Strategic Planning Approach
Pages: 240,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1992,
Cover: Hardback,
Dimensions: 157.48x231.14x20.32mm
The global significance of tourism as an economic, environmental, and social force has never been greater. Modern methods of transportation enable growing numbers of people to travel to almost any area of the world; in the developed world, travel is now regarded as a right, rather than a privilege. Based on proven marketing principles, Marketing Tourism Destinations defines tourism and its "product" and examines the nature of tourist businesses, with an emphasis on planning for tourism development. Comprehensive, readable chapters discuss such topics as: Regional goal and strategy formulation The strategic marketing planning framework Environment and resource analysis Target marketing and regional positioning strategy Regional marketing mix strategy and more, with cases and examples applicable to different parts of the world. From its thorough introduction, through each extensively referenced section to the final summary chapter with its valuable recommendations for regional tourism organizations, Marketing Tourism Destinations is an important step forward in the literature of tourism marketing and planning. show more
Weight: 0.43 KG
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Marketing Management for the Hospitality Industry: A Strategic Approach
Pages: 560,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1997,
Cover: Hardback,
Dimensions: 195.58x231.14x38.1mm
The only advanced marketing textbook specifically focused on the hospitality industry ...The time when you could run a hospitality business with nothing but a friendly smile and a strong work ethic has passed. Dining, lodging, and entertaining habits are changing rapidly as the information age revolutionizes the world economy. More than ever, businesses must focus their marketing efforts on specific segments within the market. Success in the hospitality industry demands that you develop the cutting-edge decision-making skills necessary for effective strategic market management. Marketing Management for the Hospitality Industry provides comprehensive coverage of marketing from both long- and short-term perspectives. Each chapter is an actual component of an overall strategic marketing model, and the book's easy-to-read, hands-on approach simplifies complex material and enables you to grasp difficult concepts quickly and completely. Inside you'll find: How-to's for planning long- and short-term marketing strategies Examples of successful marketing strategies Specific techniques for analyzing markets Strategic development and administrative aspects of marketing Sample strategic marketing plans that clearly demonstrate how marketing strategies are applied in both the lodging and foodservice segments of the industry Tips on integrating marketing strategy with overall business strategy Numerous charts and tables that support the text and clarify difficult points Whether you are a marketing manager, general manager of a hotel or restaurant, corporate manager, or a student eager to make your mark on the industry, with this indispensable guide you will sharpen your competitive edge, reach the customers you need, and make the most of every opportunity to help your business grow. show more
Weight: 1.04 KG
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Marketing Hospitality, 3rd Edition
Pages: 384,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2002,
Cover: Hardback,
Dimensions: 198.6x242.8x29.7mm
Marketing Hospitality has helped thousands of students gain the knowledge they need to meet the competitive challenges of the hospitality industry. Now this Third Edition keeps the book in line with the latest developments in this rapidly changing field-with updated information, new case histories, and fresh examples drawn from a broad range of hospitality operations. Combining marketing theory with a strong practical emphasis on industry applications, Marketing Hospitality, Third Edition offers superior coverage of marketing as an integral part of operations, especially at the unit level. Beginning with an overview of hospitality marketing, products, and services, it guides readers through the basics of marketing research, segmentation, and targeting, as well as branding, distribution, location, pricing, and communication. A powerful feature of the book is its strong coverage of marketing planning and strategy, including clear step-by-step guidance on developing an effective marketing plan. Easy to read and use, Marketing Hospitality, Third Edition offers a complete set of valuable pedagogical tools to facilitate learning and further study, from chapter-end summaries, reviews of key words and concepts, and Internet resources to discussion questions and references. As marketing becomes increasingly important to the success of today's businesses, Marketing Hospitality, Third Edition gives future hospitality professionals an important career-building resource for virtually every area of the field. show more
Weight: 0.95 KG
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Marketing for Tourism and Hospitality
Pages: 594,
Specialty: Culinary & Hospitality,
Publisher: Taylor & Francis,
Publication Year: 2019,
Cover: Paperback,
Dimensions: 191x248x31.75mm
The marketing landscape has changed dramatically in recent years, especially for tourism and hospitality practitioners. Marketing for these industries is now a multi-dimensional, collaborative venture driven by technological change and the growing demand for authentic co-created experiences. Marketing for Tourism and Hospitality provides students with a contemporary, accessible and useful resource as they prepare to encounter the complexities and challenges of tourism and hospitality marketing globally. A clear articulation of the changing landscape, a comprehensive introduction to the three underpinning themes of collaboration, technology and experiences, and a plentiful supply of international case material provide students with an enjoyable and digestible resource that is both academically rigorous and practice-oriented, helping them prepare for day-to-day problems in the dynamic world of marketing. This contemporary, challenging and highly applied text is an indispensable resource for all students of tourism and hospitality degree programmes. show more
Weight: 1.28 KG
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Managing People in the Hospitality Industry
Pages: 208,
Specialty: Culinary & Hospitality,
Publisher: Taylor & Francis,
Publication Year: 2019,
Cover: Paperback,
Dimensions: 159x235x19.05mm
This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry. Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice. Combining theory and practice, Managing People in the Hospitality Industry offers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow. show more
Weight: 0.36 KG
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Managing Hotels Effectively: Lessons from Outstanding General Managers
Pages: 464,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 1991,
Cover: Hardback,
Dimensions: 192x236x30mm
Covering the fundamentals of hotel management, this work provides hospitality professionals with the theories, background, and practical skills they need to be successful general managers. It is based on interviews with 53 general managers from hotels of varying size and management approach. show more
Weight: 0.96 KG
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Legal Aspects of Hospitality Management, 2nd Edition
Pages: 448,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2001,
Cover: Paperback,
Dimensions: 181.4x231.1x23.6mm
Employee relations, food and liquor liability, partron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive legal hassles. This book gives readers an opportunity to look at hospitality operations from a legal standpoint and to develop management strategies to prevent legal problems. show more
Weight: 0.88 KG
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Leadership Lessons From a Chef: Finding Time to Be Great
Pages: 192,
Specialty: Culinary & Hospitality,
Publisher: Wiley,
Publication Year: 2007,
Cover: Paperback,
Dimensions: 149.86x226.06x10.16mm
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." Johnny Carrabba, founder, Carrabba's Restaurant A unique guide to leadership in the culinary arena, by a chef for chefs Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs. Leadership Lessons from a Chef features: * Chef Carroll's formula for managing kitchen staffs SEF: Scheduling, Empowering, and Follow up and how the formula works in practice * Take-away boxes that reinforce key points * Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way * Helpful forms for both greater efficiency and esprit de corps * Inspiring quotations, as well as life and work tips from Chef CarrollWhether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career. show more
Weight: 0.25 KG
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