Hospitality Industry
"Cooking for Crowds for Dummies"
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"For Dummies" series; Packed with recipes and advice for creating a stress-free kitchen, this guide shows ordinary home cooks how to do their own catering at big events such as family reunions, graduations, and weddings. It helps to discover how to serve great dishes, from appetizers through desserts and determine food quantities when cooking for groups. With illustrations. Paperback, 354 pages. Size: 233 x 188 mm. Weight: 524g.
Author: Simmons, Dawn Simmons, Curt
ISBN: 0764584693
Publisher: John Wiley and Sons Ltd
Date: 2005 (United States)
Readership: General (Us: Trade) Hospitality Industry
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"The Event Entertainment and Production"
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"Wiley Event Management" series; Part of the Wiley Event Management series, this guide provides the event planner with the tools they need to produce and manage the entertainment aspect of an event - from assessing the client's need for entertainment at an event to hiring the talent to production of the entertainment. With glossary, index. Hardback, 456 pages. Size: 245 x 195 mm. Weight: 940g.
Author: Sonder, M.
ISBN: 0471263060
Publisher: John Wiley and Sons Ltd
Date: 2004 (United States)
Readership: Professional & Vocational Hospitality Industry
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"Grand Finales"The Art of Plated Desserts
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'The Art of The Plated Dessert' explores the intimate connection between flavour and presentation with recipes. With 120 photographs. Hardback, 368 pages. Size: 285 x 225 mm. Weight: 1446g.
Author: (Boyle, Tish, ed.)
ISBN: 0471287695
Publisher: John Wiley and Sons Ltd
Date: 1996 (United States)
Readership: Further/Higher Education Hotel & Catering Trades
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"Grand Finales"A Neoclassic View of Plated Desserts
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This text examines the creative process in developing desserts and asserts that there are design principles or schools of design in pastry. Each chapter illustrates the style behind each design school such as architects, impressionists, performance artists and minimalists. With 120 photographs. New ed. Hardback, 304 pages. Size: 285 x 222 mm. Weight: 1266g.
Author: (Boyle, Tish, ed.)
ISBN: 047129313X
Publisher: John Wiley and Sons Ltd
Date: 2000 (United States)
Readership: Further/Higher Education Hotel & Catering Trades
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"The Haccp Food Safety Manual"
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An explanation of Hazard Analysis and Critical Control Points (HACCP), a system for ensuring food safety that has been generally adopted by the US foodservice industry. The concept of HACCP is explained, based on the integrity of the process by which food is handled from production to consumption. With illustrations, forms. Paperback, 348 pages. Size: 229 x 152 mm. Weight: 794g.
Author: (Loken, Joan K., ed.)
ISBN: 0471056855
Publisher: John Wiley and Sons Ltd
Date: 1995 (United States)
Readership: Professional & Vocational Hotel & Catering Trades
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"International Dictionary of Hospitality Management"
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Covers the relevant issues in the field of hospitality management from a sectoral and functional level. This dictionary is intended for those who are studying or working in the hospitality industry. With illustrations. Paperback, 336 pages. Size: 195 x 160 mm. Weight: 438g.
Author: (Holcomb, Judy, ed.)
ISBN: 0750683856
Publisher: Elsevier Science & Technology
Date: 2007 (United Kingdom)
Readership: Tertiary Education (Us: College) Hotel & Catering Trades
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"Level 2 Diploma in Professional Cookery"
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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. With full colour illustrations. Paperback, 456 pages. Size: 297 x 219 mm. Weight: 505g.
Author: (Rabone, Pam, ed.)
ISBN: 0435464108
Publisher: Pearson Education, Oxford
Date: 2007 (United Kingdom)
Readership: Tertiary Education (Us: College) Hotel & Catering Trades
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"The Baker's Manual"150 Master Formulas for Baking
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Contains 200 formulas using essential ingredients found in pastry kitchens. This book features recipes such as American Pie Dough, Pate Brisee, Pastry Cream, Creme Anglaise, and others. With illustrations. 5 rev ed. Paperback, 336 pages. Size: 237 x 154 mm. Weight: 573g.
Author: Amendola, Joseph
ISBN: 0471405256
Publisher: John Wiley and Sons Ltd
Date: 2002 (United States)
Readership: General (Us: Trade) Hotel & Catering Trades
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"The Food Service Professionals Guide to Food Service Menus"Pricing and Managing the Food Service Menu for Maximum Profit
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"Food Service Professionals Guide To" series; Useful for food service operators, this title deals with topics ranging from finding a site for a new restaurant to how to train wait staff. It provides explanations and information along with the phone numbers and web sites of the companies discussed. With tables. Paperback, 144 pages. Size: 215 x 140 mm. Weight: 208g.
Author: Arduser, Lora
ISBN: 0910627231
Publisher: Atlantic Publishing Co
Date: 2007 (United States)
Readership: Professional & Vocational Hotel & Catering Trades
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"The Food Service Professionals Guide to Waiter and Waitress Training"How to Develop Your Wait Staff for Maximum Service and Profit
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"Food Service Professionals Guide To" series; Useful for food service operators, this title deals with topics ranging from finding a site for a new restaurant to how to train wait staff. It provides explanations and information along with the phone numbers and web sites of the companies discussed. With illustrations. First. Paperback, 144 pages. Size: 215 x 140 mm. Weight: 194g.
Author: Arduser, Lora
ISBN: 0910627207
Publisher: Atlantic Publishing Co
Date: 2007 (United States)
Readership: Professional & Vocational Hotel & Catering Trades
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"Nutrition in Essence"
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"In Essence" series; Designed to inspire and to motivate, Nutrition in Essence provides readers with a beautifully illustrated, easy to follow introduction to this complex field. With illustrations. Paperback, 160 pages. Size: 232 x 189 mm. Weight: 505g.
Author: Bearden, Sarah
ISBN: 0340927305
Publisher: Hodder Education
Date: 2006 (United Kingdom)
Readership: Further/Higher Education Hotel & Catering Trades
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"The Food Service Professionals Guide to Successful Catering"Managing the Catering Operation for Maximum Profit
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"Food Service Professionals Guide To" series; Useful for food service operators, this title deals with topics ranging from finding a site for a new restaurant to how to train wait staff. It provides explanations and information along with the phone numbers and web sites of the companies discussed. With illustrations. Paperback, 144 pages. Size: 215 x 140 mm. Weight: 193g.
Author: Bode, Sony
ISBN: 0910627223
Publisher: Atlantic Publishing Co
Date: 2007 (United States)
Readership: Professional & Vocational Hotel & Catering Trades
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"The Larder Chef"Food Preparation and Presentation
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Intended for National Diploma students, apprentice chefs and catering students, this work reflects the changing attitude to food and its preparation. It also recognizes the trends and fashions in food presentation and service style. With illustrated. 4 rev ed. Paperback, 370 pages. Size: 244 x 172 mm. Weight: 505g.
Author: Bode, W.K.H. Leto, M.J.
ISBN: 0750668997
Publisher: Elsevier Science & Technology
Date: 2006 (United Kingdom)
Readership: Tertiary Education (Us: College) Hotel & Catering Trades
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"So You Are a Chef"Managing Your Culinary Career
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Suitable for student and professional chefs, this work guides you through culinary job market. It illuminates various ideas with numerous examples, documents, forms, and other helpful features that are drawn directly from culinary industry. With illustrations. Mixed Media Product, 160 pages. Size: 281 x 216 mm. Weight: 409g.
Author: Brefere, Lisa M. Drummond, Karen Eich Barnes, Brad
ISBN: 0470251271
Publisher: John Wiley and Sons Ltd
Date: 2008 (United Kingdom)
Readership: Professional & Vocational Hotel & Catering Trades
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"Haccp and Sanitation in Restaurants and Food Service Operations"A Practical Guide Based on the Fda Food Code
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Based on the USDA Food Code, this book teaches the food service manager and employees various aspects of food safety, HACCP, and sanitation from purchasing and receiving food to properly washing the dishes. It helps learn about topics such as time and temperature abuses, cross-contamination, personal hygiene practices, and others. With tables & b/w photos. Hardback, 550 pages. Size: 280 x 215 mm. Weight: 1535g.
Author: Brown, Douglas Robert Arduser, Lora
ISBN: 0910627355
Publisher: Atlantic Publishing Co
Date: 2006 (United States)
Readership: Professional & Vocational Hotel & Catering Trades
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