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Author: Tom Powers Publisher: Wiley ISBN: 9780471208792 Category : Business & Economics Languages : en Pages : 100
Book Description
The revised edition of the classic introductory volume to the hospitality industry Introduction to the Hospitality Industry covers all aspects of the business, from individual roles to operational issues. This extensively revised Fifth Edition continues to set itself apart with: * A new, full-color interior design * New and revised Internet exercises * More than 70 figures and tables * Over 120 photographs from a diverse cross section of hospitality spots around the world * Case histories * Global hospitality notes and industry practice notes * Chapter review questions The authors' accessible treatment of the material makes it easy for students to gain a clear understanding of the size and scope of this expanding industry. Introduction to the Hospitality Industry, Fifth Edition is the perfect beginning for students interested in a career in the hospitality sector. Visit the accompanying Web site at www.wiley.com/college
Author: Tom Powers Publisher: Wiley ISBN: 9780471208792 Category : Business & Economics Languages : en Pages : 100
Book Description
The revised edition of the classic introductory volume to the hospitality industry Introduction to the Hospitality Industry covers all aspects of the business, from individual roles to operational issues. This extensively revised Fifth Edition continues to set itself apart with: * A new, full-color interior design * New and revised Internet exercises * More than 70 figures and tables * Over 120 photographs from a diverse cross section of hospitality spots around the world * Case histories * Global hospitality notes and industry practice notes * Chapter review questions The authors' accessible treatment of the material makes it easy for students to gain a clear understanding of the size and scope of this expanding industry. Introduction to the Hospitality Industry, Fifth Edition is the perfect beginning for students interested in a career in the hospitality sector. Visit the accompanying Web site at www.wiley.com/college
Author: Tom Powers Publisher: Wiley ISBN: 9780471708797 Category : Business & Economics Languages : en Pages : 0
Book Description
This revision of a popular textbook for the introductory survey course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Lendal Henry Kotschevar Publisher: Educational Foundation of the National Restaurant Association ISBN: 9780915452736 Category : Business & Economics Languages : en Pages : 404
Book Description
This book was written with the idea that the menu is the controlling document that affects every area of operation in the foodservice facility. Topics covered include food service history; planning a menu; considerations and limits in menu planning; cost factors and cost controls in menu planning; menu pricing; menu mechanics; menu analysis; the liquor menu; menu planning and nutrition; purchasing, production, and the menu; service and the menu; management by computer; the menu and the financial plan; accuracy in menus; number of portions from standard containers; etc.
Author: Andrew H. Feinstein Publisher: Wiley ISBN: 9780471208839 Category : Business & Economics Languages : en Pages : 180
Book Description
The updated edition of the classic text on selection and procurement For more than a decade, Purchasing: Selection and Procurement for the Hospitality Industry has set the standard for how the principles and practice of purchasing have been taught at universities, colleges, and culinary schools. Now, in its Fifth Edition, this cornerstone volume has been revised to address the latest technological tools used in the industry today. The new lead author of this latest edition has maintained the exceptional coverage that has made this book an industry standard, giving in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food and nonfood items such as furniture, fixtures, and equipment. In addition, every chapter has been supplemented with technology applications to help readers become savvy with industry programs. This book also features a companion Web site that connects readers to professional purchasing sites in order to develop real-world skills. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products have been updated to include current trends. Purchasing is important reading for students in hospitality, restaurant management, or culinary arts programs and is an easy-to-use guide for professionals working in foodservice or lodging operations who conduct training courses on purchasing goods and hospitality services.
Author: Tom Powers Publisher: Wiley ISBN: 9780471708780 Category : Business & Economics Languages : en Pages : 0
Book Description
This revision of a popular textbook for the introductory survey course includes management functions in addition to covering all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Author: Paul R. Dittmer Publisher: Wiley ISBN: 9780471216858 Category : Business & Economics Languages : en Pages : 0
Book Description
Dimensions of the Hospitality Industry, Third Edition, offers students a dynamic and accessible introduction to the broad world of hospitality and tourism. Newly revised and updated, this Third Edition gives students the foundation they need to prepare for managerial careers in this rapidly growing field. Organized into seven major sections, the book begins with an overview of the hospitality industry and concludes with a discussion of the significant issues facing managers today and in the future. It covers the history of the industry and provides an introduction to the management and operation of the three principal segments: food and beverage; lodging; and travel and tourism. The book offers focused coverage of each sector within hospitality: food and beverage, lodging, and travel and tourism. examines the size, scope, and operations of each of these key areas and shares essential information on related concepts products, and services. Throughout the text, this Third Edition brings the material out of the classroom and into the real world with a set of powerful new learn-ing tools.
Author: Amy C. Brown Publisher: ISBN: 9780538736237 Category : Cooking Languages : en Pages : 625
Book Description
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Ediiton is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 4e, International Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students.
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Tom Powers
Author: Lendal Henry Kotschevar
Author: Association Solutions National Restauran
Author: Andrew H. Feinstein
Author: Tom Powers
Author: Arthur James Wells
Author: Paul R. Dittmer
Author: Amy C. Brown