2008. - 99 p. ISBN: 1605300985. From the author: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few...
The chapters are organized roughly according to the steps a person would take to open a restaurant or foodservice business. Chapter 1 discusses everything you’d need to select a site for the business and covers how to determine whether to lease or purchase the space. Chapters 2, 3, and 4 delve into how to design the space. This means analyzing how much room you’ll need for each...
Pearson Education Limited, 2017. — 654 p. — ISBN10: 1292157593. — ISBN13: 978-1292157597. Prepare students to succeed in any area of the hospitality industry Introduction to Hospitality, Seventh Edition, focuses on hospitality operations while offering a broad, comprehensive view of the world's largest industry. The text is organized into four sections: hospitality and lodging;...
Routledge, 2004. — 194 p. Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic...
SelectBooks, Inc., 2016. — 241 p. — ISBN: 1590793781. The Heart of Hospitality is a hospitality management and customer service resource like no other, an essential guide to navigating customer service and consumer trends in the hospitality industry and others. Created by leading customer service expert Micah Solomon, with a foreword by Ritz-Carlton President/COO Herve Humler...
Publisher: A Butterworth-Heinemann Title, 27 Jan 2003. — 256 p. With contributions from leading figures in the field The International Hospitality Industry looks at both specific sectors of the industry, such as restaurants, cruises, hotels and contract foodservice. The book moves on to highlight the key issues that will be encountered within every sector of the industry -...
5th edition. — Wiley, 2006. — 496 p. The Restaurant: From Concept to Operation, 5th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing,...
John Wiley & Sons, 2016. — 889 p. — ISBN: 9781119129967 Take control of revenue management in the new hotel economy Hotel Pricing in a Social World: How to Drive Value in the New Hotel Economy is an insightful resource that provides guidance on improving organizational decision making to keep your hotel relevant, from a pricing standpoint, in the often chaotic hotel landscape....
Ten Speed Press, 2010. — 240 p. — ISBN: 158008298X. A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories. Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr...
2nd Edition. — Noordhoff Uitgevers, 2016. — 381 p. — ISBN: 978-90-01-86733-1. This book uses a step by step approach to enable students to independently master the field. This second edition contains many new themes and developments, including: the essence of the International Financial Reporting Standards (IFRS) integration of the changes caused by the evolution of the Uniform...
CABI, 2015. — 260 p. — ISBN: 1780645015, 9781780645018 The fastest growth in tourism is the culinary sector. Covering farmers markets, taste tours, agri-entertainment, glamping, restaurants, farm shops and more, food tourism has become both an important part of holidaying and a purpose in itself. With growth occurring in most developed countries and tourists searching out...
New Age International Pvt Ltd Publishers, 2007. — 232 p. The field of economics encompasses the study of the entire economic system — both at the micro and macro level. Hotel economics is one such area where the subject matter of economics has gained its growth in obtaining for the hotel industry needed aspects, right from its initiation, establishment, and growth. The hotel...
Wiley, 2016. — 384 p. — ISBN10: 0470587849. — ISBN: 978-0470587843. How to build extraordinary, memorable, and profitable buffets, from acclaimed experts. The ability to plan and execute a successful buffet is an essential skill for foodservice professionals in the rapidly growing realm of catering and special events-whether executed by an independent business or as ancillary...
Agricultural Extension Service, The University of Tennessee, 2004. — 50 p. You have been making wine in your basement for several years and routinely receive accolades on how good your homemade wine tastes. Now you are trying to decide if you should start your own vineyard and build a commercial winery. What are the factors that you should consider in starting a winery and a...
Reaktion Books, 2019. — 304 p. A global history of restaurants beyond white tablecloths and maître d's, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular — nor is the history this book tells. Katie...
Quirk Books, 2017. — 160 p. — ISBN: 978-1594749216. For adventurous foodies everywhere, How to Eat a Lobster is the perfect handbook for handling every tricky dining situation you can imagine (and a few you can’t) with grace, style, and minimal splatter. With easy-to-follow instructions and helpful illustrations, you’ll learn the answers to 50 food-related questions you’ve been...
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