The math skills needed for a successful foodservice career—now in a new editionCulinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful
Showcasing 30 hotels on five continents, this beautifully photographed travel book conducts a tour through some of the world’s most extravagant and lavish lodges, including the Four Seasons, th
Edelstein (nutrition and dietetics, Simmons College) integrates culinary, hospitality, and dietetics management principles in this textbook for future nutrition professionals. The 17 chapters are by c
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall managem
London brims with gastronomic possibilities, from the trendiest bars to the liveliest pubs. Whether you are planning a trip, or simply wish to bring a little taste of this culinary capital into your o
This collection of 11 articles makes the principles and most recent research of organizational behavior and human resource management relevant to the needs of the foodservice industry. It covers globa
Management by Menu is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall manageme
Cafe Indiana is both a guide to Indiana’s hometown mom-and-pop restaurants and a reclamation and celebration of small-town Midwest culture. The hungry diner looking for adventure and authentici
This intimate, shocking—and thoroughly unauthorized—portrait of the Hiltons chronicles the family’s amazing odyssey from poverty and obscurity to glory and glamour.From Conrad Hilton, the eccentric “i
The Great Smoky Mountains National Park attracts millions of people per year. The allure of the Smokies often overshadows special areas adjacent to the park. This book covers not only the Smokies, bu
In this marvelous anecdotal history, Justin KaplanA-Pulitzer PrizeA-winning biographer of Mark TwainA-vividly brings to life a glittering, bygone age. Endowed with the largest private fortunes of th
"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 mo
Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats-money-guy, restaurant owner, and restaurant consultant-Roger Fie
Ranging from Kittery Point to the Canadian border, this savvy guide to finding diverse dining options in coastal Maine covers everything from high-end restaurants to diner cars and clam shacks. The au
Careers in Focus: Food, Third Edition covers 22 jobs in the culinary arts.Job profiles include:Bakery workersCanning and preserving industry workersCooks and chefsConfectionary industry workersDietit
This updated and revised edition of the restaurant industry bestseller, The Upstart Guide to Owning and Managing a Restaurant is filled with step-by-step strategies and action plans explained and out
This text provides a comprehensive look at the fast growing meetings and convention market segment. A useful “how- to” guide, it takes students through all aspects of selling and servicing a conventio
More than a million English-speaking visitors descend on Florence annually, but few venture beyond the usual circuit of tourist restaurants to experience authentic Tuscan cuisine. This updated guide t
