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.

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.

Advanced Practical Cookery

  • Filename: advanced-practical-cookery.
  • ISBN: 0340912359
  • Release Date: 2006
  • Number of pages: 458
  • Author: John Campbell
  • Publisher:



em>Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

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.

The Restaurant Manager s Handbook

  • Filename: the-restaurant-manager-s-handbook.
  • ISBN: 9780910627979
  • Release Date: 2007
  • Number of pages: 1052
  • Author: Douglas Robert Brown
  • Publisher: Atlantic Publishing Company



The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

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 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.

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

Purchasing

  • Filename: purchasing.
  • ISBN: 0470314850
  • Release Date: 2008-04-21
  • Number of pages: 720
  • Author: Andrew H. Feinstein
  • Publisher: John Wiley and Sons



Fully updated to keep pace with a rapidly changing technological environment The swift-moving technology revolution continues to transform the practices and procedures involved in purchasing for the hospitality industry, even as essential principles remain unchanged. Now, the cornerstone volume that set the standard for how hospitality purchasing is taught at universities, colleges, and culinary schools addresses the latest technological tools used in the industry today. As always, Purchasing: Selection and Procurement for the Hospitality Industry, Sixth Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment. Chapters on produce, dairy, eggs, poultry, fish, meat, beverages, and other products are fully updated with the latest standards and trends. Purchasing is important reading for students in hospitality, restaurant management, and culinary arts programs. This easy-to-use guide is also an excellent resource for professionals in food service and lodging operations who conduct training courses on purchasing goods and hospitality services.

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.

Practical Cookery Level 3

  • Filename: practical-cookery-level-3.
  • ISBN: 9781444169744
  • Release Date: 2012-03-30
  • Number of pages: 464
  • Author: David Foskett
  • Publisher: Hachette UK



A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.

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