Taking a practical approach, this insightful book provides key guidance and insights from HR professionals working in hospitality, hotels and events, showing how aspects of HR are facilitated in the working world, using case studies and practical ex...Loe edasi...
This book uses original research to argue that senior managers (Head Chefs) should differentiate their people management practices in kitchen brigades from those used in the hospitality industry more generally (induction, socialisation and performan...Loe edasi...
The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism, and society, shaping new forms of destination branding, visitor satisfaction and induced purchase deci...Loe edasi...
This Handbook aids in filling the gap by exploring and critically evaluates the debates, issues and controversies of all aspects of hotel chains from their nature, fundamentals of existence and operation, expansion, strategic and operational aspects...Loe edasi...
With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition feature...Loe edasi...
Originally published in 1984, The World of Waiters provides a close look at the area of everyday working life, focusing on the profession of waiters....Loe edasi...
This book presents unique hydrocolloids, such as arabinoxylan and mesquite meal, will pave the way to new and fascinating recipes and cooking techniques. This book will serve to advance both the evolution and revolution that are occurring with hydro...Loe edasi...
An introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health....Loe edasi...
(Ilmumisaeg: 21-Jun-2016, Kirjastus: John Wiley & Sons Inc, ISBN-13: 9781118910771)
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the scien...Loe edasi...
(Ilmumisaeg: 26-Feb-2016, Kirjastus: John Wiley & Sons Inc, ISBN-13: 9781118965108)
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain....Loe edasi...
Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural...Loe edasi...
(Ilmumisaeg: 06-May-2011, Kirjastus: John Wiley & Sons Inc, ISBN-13: 9781119200901)
With contributions from the star faculty of Cornell Universitys School of Hotel Administration, this title offers the thinking on the best practices and strategies for hospitality management. It offers advice you need to develop and manage a multin...Loe edasi...
Covers the relevant issues in the field of hospitality management from both a sectoral level: Lodging, Restaurants/Food service, Time-share, Clubs and Events as well as a functional one - Accounting & Finance, Marketing, Strategic Management, Human...Loe edasi...
Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, g...Loe edasi...
How can marketing communication strategies meet the changing and challenging demands of modern consumers, and maintain a companys competitive edge? This book discusses this vital discipline specifically for the tourism and hospitality industry. It...Loe edasi...
