Cookery for the Hospitality Industry

  • Filename: cookery-for-the-hospitality-industry.
  • ISBN: 9780521156325
  • Release Date: 2011-08-26
  • Number of pages: 744
  • Author: Graham Dodgshun
  • Publisher: Cambridge University Press



Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

Cookery For The Hospitality Industry 5 E

  • Filename: cookery-for-the-hospitality-industry-5-e.
  • ISBN: 0521721407
  • Release Date: 2008
  • Number of pages: 638
  • Author: Michel Peters
  • Publisher:



A standard reference for commercial students and for those studying vocational courses in schools. This edition has been fully revised and updated to reflect various significant developments in the contemporary Indian cuisine as well.

Level 2 Certificate in Professional Cookery

  • Filename: level-2-certificate-in-professional-cookery.
  • ISBN: 0435464108
  • Release Date: 2007-05
  • Number of pages: 576
  • Author: Pam Rabone
  • Publisher: Heinemann



Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Food Preparation and Cooking

  • Filename: food-preparation-and-cooking.
  • ISBN: 0333651154
  • Release Date: 1995
  • Number of pages: 250
  • Author: Roy Hayter
  • Publisher:



In one volume, this text gives coverage of the new NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of modern apprenticeships. This, the second edition of the leading new approach text to N/SVQs offers new features including: practice questions aimed at the main method of assessment for this level of student; practical activities, with guidance notes; new recipes added to fit current workplace needs, many suitable for vegetarians; particular emphasis on healthy catering practices, relating to healthy eating and nutrition.

The Theory of Hospitality and Catering

  • Filename: the-theory-of-hospitality-and-catering.
  • ISBN: 1471865231
  • Release Date: 2016-05-27
  • Number of pages: 416
  • Author: David Foskett
  • Publisher:



Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

S NVQ Level 2 Professional Cookery

  • Filename: s-nvq-level-2-professional-cookery.
  • ISBN: 0435449257
  • Release Date: 2006-11-01
  • Number of pages: 456
  • Author: Holly Bamunuge
  • Publisher: Pearson Education Ltd



Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Human Resources Management in the Hospitality Industry

  • Filename: human-resources-management-in-the-hospitality-industry.
  • ISBN: 9780470084809
  • Release Date: 2009
  • Number of pages: 490
  • Author: David K. Hayes
  • Publisher: John Wiley & Sons



A comprehensive guide to managing human resources in the hospitality industry Managing human resources in the hospitality industry presents special challenges, including highly diverse employee backgrounds and roles, an ever-present focus on guest services, and organizational structures that often diverge from generic corporate models. By making such industry-specific concerns the cornerstone of its approach, "Human Resources Management in the Hospitality Industry" provides the definitive guide to successfully employing people in a hospitality organization. The book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, "Human Resources Management in the Hospitality Industry" focuses on unique HR dilemmas faced by managers in the hospitality industry, including: Understanding the needs of a broad employee group, from hourly workers with tip credit eligibility questions to high-level accountants ensuring Sarbanes-Oxley compliance How hospitality managers who must act as one-person HR departments can make effective decisions and understand the consequences to themselves, their workers, and employers Working with labor unions in the hospitality industry using the labor-related legislation that affects the industry Managing employees in a global hospitality enterprise Practical and realistic case studies and numerous examples from various hospitality operations bring the material alive. Internet activities, learning objectives, "It's the Law" features, current events discussions, review questions, and other important features also help create a dynamic learning experience for readers. Written by two authors experienced in both hospitality management and education, "Human Resources Management in the Hospitality Industry" represents the most comprehensive, technically accurate, and valuable resource available on the topic.

The Airbnb Story

  • Filename: the-airbnb-story.
  • ISBN: 9780544953871
  • Release Date: 2017-02-14
  • Number of pages: 256
  • Author: Leigh Gallagher
  • Publisher: Houghton Mifflin Harcourt



This is the remarkable behind-the-scenes story of the creation and growth of Airbnb, the online lodging platform that has become, in under a decade, the largest provider of accommodations in the world. At first just the wacky idea of cofounders Brian Chesky, Joe Gebbia, and Nathan Blecharczyk, Airbnb has disrupted the $500 billion hotel industry, and its $30 billion valuation is now larger than that of Hilton and close to that of Marriott. Airbnb is beloved by the millions of members in its “host” community and the travelers they shelter every night. And yet, even as the company has blazed such an unexpected path, this is the first book solely dedicated to the phenomenon of Airbnb. Fortune editor Leigh Gallagher explores the success of Airbnb along with the more controversial side of its story. Regulators want to curb its rapid expansion; hotel industry leaders wrestle with the disruption it has caused them; and residents and customers alike struggle with the unintended consequences of opening up private homes for public consumption. This is also the first in‐depth study of Airbnb's leader, Brian Chesky, the quirky and curious young CEO, as he steers the company into new markets and increasingly uncharted waters.

Practical Cookery

  • Filename: practical-cookery.
  • ISBN: 0340749415
  • Release Date: 2000
  • Number of pages: 598
  • Author: Victor Ceserani
  • Publisher: Coronet



Practical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need. The wide range of recipes is attractively presented, with clear instructions, troubleshooting tips, nutritional information, illustrative photographs and useful suggestions for developing original recipe ideas. The text also contains user-friendly coverage of all the basics of practical cookery - recipe balance, basic skills and metholdology,presentation of food, information on healthy eating and basic nutrition, as well as hygienic procdeures for the sotage, preparation, cooking and serving of food.

Practical Professional Cookery

  • Filename: practical-professional-cookery.
  • ISBN: 1861528736
  • Release Date: 1999
  • Number of pages: 928
  • Author: Harry Louis Cracknell
  • Publisher: Cengage Learning EMEA



Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Hospitality Marketing Management

  • Filename: hospitality-marketing-management.
  • ISBN: 9780470088586
  • Release Date: 2009-02-09
  • Number of pages: 672
  • Author: Robert D. Reid
  • Publisher: John Wiley and Sons



Completely revised and updated to include more information on Internet marketing, tourism marketing, marketing technology, and international business, Hospitality Marketing Management, Fifth Edition is a comprehensive, core marketing text. This popular textbook explores marketing and themes unique to hospitality and tourism, with a focus on the practical applications of marketing rather than marketing theory. It provides readers with the tools they need to successfully execute marketing campaigns for a hospitality business, no matter what their specialty.

The Book of Yields

  • Filename: the-book-of-yields.
  • ISBN: 9780471745907
  • Release Date: 2007-02-26
  • Number of pages: 320
  • Author: Francis T. Lynch
  • Publisher: John Wiley & Sons



For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Practical Cookery 13th Edition for Level 2 NVQs and Apprenticeships

  • Filename: practical-cookery-13th-edition-for-level-2-nvqs-and-apprenticeships.
  • ISBN: 9781471839597
  • Release Date: 2015-08-21
  • Number of pages: 648
  • Author: David Foskett
  • Publisher: Hodder Education



Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or Food Production and Cooking students also covers all of the essential underpinning knowledge for NVQs and the Hospitality and Catering Principles Technical Certificate for apprentices. - See how dishes should look with close-up finished dish shots for every recipe, and follow the clear step-by-step sequences to master techniques - Get guidance on how to meet the evidence requirements, including advice on how to prepare for observations and professional discussions, with the new assessment section - Test your understanding and prepare for professional discussions and knowledge tests with questions at the end of each unit - Access professional demonstration videos with links throughout the book

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