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Professional Baking, 7/e (Asia Edition) (Gisslen)
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Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices...... |
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Professional Food Manager, 5/e (NEHA)
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The National Environmental Health Associations (NEHA) Certified Professional Food Manager, 5th Edition is designed to supply culinary and hospitality professionals and students with the knowledge to not only pass the Council of Food Protection/American National Standards (CFP)approved exam, but to ensure the continued successful execution of food safety best practices in the workplace. |
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Tourism Management, 5/e (Weaver, Lawton)
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In 2013 the World Tourism Organization reported that more than one billion international overnight tourist trips occurred globally during the previous year. Aside from the impressive number, the achievement was even more remarkable given the lingering effects of the global financial crisis. |
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Consumber Behaviour in Tourism, 3/e (Swarbrooke)
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Now fully revised and updated, the third edition of this bestselling text provides students with a vital understanding of the nature of tourism and contemporary tourists behaviour in political, social and economic context ...... |
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Hospitality Management Accounting, 9/e (Jagels)
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The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. Hospitality Management Accounting, Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques that are essential to taking control of real-world accounting systems... |
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Food and Beverage Cost Control, 6/e (Dopson, Hayes)
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This fully updated sixth edition of Food and Beverage Cost Control provides students and managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. |
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Heritage Tourism (Park)
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Heritage tourism has become an increasingly significant component of the global tourism industry, particularly in countries striving to diversify away from sea, sand and sun. |
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Remarkable Service, 3/e (CIA)
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A professional, highly trained staff offers a competitive advantage for all foodservice operations, from practical service skills (i.e., setting the table, serving the food, and presenting the check) to less tangible service skills (i.e., creating a welcoming space, exhibiting a helpful attitude, and anticipating customer needs). |
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Professional Food Manager, 4/e (NEHA)
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The National Environmental Health Association’s (NEHA) Certified Professional Food Manager is designed to supply culinary and hospitality professionals and students with the knowledge to not only pass the Council of Food Protection/American National Standards (CFP)approved exam, but to ensure the continued successful execution of food safety best practices in the workplace. |
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