Hospitality

Top experts specializing in hospitality management have contributed articles to this new collection which explains recent developments in accounting and finance. The material is drawn from a combination of fieldwork and practical experience. The managerial emphasis means that the content is fully re..

Top experts specializing in hospitality management have contributed articles to this new collection which explains recent developments in accounting and finance. The material is drawn from a combination of fieldwork and practical experience. The managerial emphasis means that the content is fully re..

This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe ea..

Conferences and conventions are one of the fastest growing areas of the events industry. This is a substantially important industry, yet research into many dimensions of this sector is in its infancy. This timely book, uniquely presents a ‘state of the art’ synthesis of the research on both demand a..

Intended to provide the student with an appreciation of the idea that various cuisines of the world have something unique to offer to a menu, this title draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia. It also includes a CD wi..

For advanced level undergraduate courses in Hospitality and Culinary Arts, College courses in Hospitality and Culinary Arts and Food and Consumer Science._x000D_ A chef holds one of the highest positions of trust in our society. This book stresses the importance of having a basic knowledge as well a..

Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolifi..

Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolifi..

Globally the hospitality and tourism industry is evolving and undergoing radical changes. Containing contributions from different parts of the globe, the book presents a new outlook for future research, including theoretical revelations and innovations, environmental and cultural exploration aspects..

Developing Hospitality Properties and Facilities sets out some of the key issues in developing hospitality properties from the hospitality manager's perspective. From the original concept, through each part of the process, it provides an essential guide for students and professionals on how to manag..

Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten ye..

Small businesses are the backbone of the tourism and hospitality industry and, depending on which statistics one uses, represent somewhere between 75 to 95 percent of all firms globally in this sector. The number of entrepreneurs has dramatically and uniformly increased globally over the last ten ye..