Hotel & Catering Trades


"Introduction to Food and Beverage Service"

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With illustrations. New ed. Paperback, 208 pages. Size: 246 x 189 mm. Weight: 366g.
Author:  Brown, Graham Etc. Hepmer, Karon Deegan, Alan
ISBN:  0582357756
Publisher:  Pearson Education Limited
Date:  1998  (United Kingdom)
Readership:  Tertiary Education (Us: College) Hotel & Catering Trades

"Housekeeping Management"

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This core textbook gives students on hospitality management courses a look at the operation of the housekeeping department. It includes chapter objectives, summaries, questions for review, key words, and mini-cases to aid learning. With illustrations. Hardback, 304 pages. Size: 245 x 199 mm. Weight: 683g.
Author:  Casado, Matt A.
ISBN:  0471251895
Publisher:  John Wiley and Sons Ltd
Date:  1999  (United States)
Readership:  Undergraduate Hotel & Catering Trades

"Garde Manger"

The Art and Craft of the Cold Kitchen

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Garde Manger is one of the important courses culinary students take - and it's often the first kitchen station that a new chef will encounter. This guide reflects the garde manger trends, techniques, and flavors, including information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, and, tapas menus. With col. ill. 3 rev ed. Hardback, 688 pages. Size: 286 x 225 mm. Weight: 2085g.
Author:  Culinary Institute of America (Cia)
ISBN:  0470055901
Publisher:  John Wiley and Sons Ltd
Date:  2008  (United Kingdom)
Readership:  Professional & Vocational Hotel & Catering Trades

"Restaurant Service Basics"

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A training tool for hospitality programs and working restaurant managers. It considers the dining experience in situations ranging from formal to casual. It explains different types of service, French, American, English, Russia, Family-style, and Banquet. With illustrations. 2 rev ed. Paperback, 208 pages. Size: 238 x 193 mm. Weight: 455g.
Author:  Dahmer, Sondra J. Kahl, Kurt W.
ISBN:  0470107855
Publisher:  John Wiley and Sons Ltd
Date:  2008  (United Kingdom)
Readership:  Professional & Vocational Hotel & Catering Trades

"Food and Beverage Management"

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Suitable for semester teaching, this work provides an introduction to this area of hospitality management, looking at issues such as: sectors within the industry; what is quality and how to manage it; getting started in the restaurant business; menu planning; food and beverage operations and control; and staffing issues. With illustrated. 4 rev ed. Paperback, 448 pages. Size: 195 x 264 mm. Weight: 1361g.
Author:  Davis, Bernard Lockwood, Andrew Pantelidis, Ioannis Alcott, Peter
ISBN:  0750667303
Publisher:  Elsevier Science & Technology
Date:  2008  (United Kingdom)
Readership:  Tertiary Education (Us: College) Hotel & Catering Trades

"Never Too Busy to Be Beautiful"

Slimming and Beauty Tips in the Classic Age of Advertising

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"Ad Nauseam" series; Advertisers have always known that when it comes to making the fairer sex feel inadequate weight and looks are the easiest targets. This collection of postcards brings you the ads for lotions and potions that promised love and eternal happiness (or your money back) for the busy girl about town. With 30col.ill.. Postcard Book Or Pack, Size: 130 x 180 mm.
Author:  Designs, Pc
ISBN:  1853753963
Publisher:  Prion Books Ltd
Date:  2002  (United Kingdom)
Readership:  General (Us: Trade) Hotel & Catering Trades

"Principles of Food, Beverage, and Labor Cost Controls"

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Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this text also features discussion and examples of technology use in food and beverage operations, a running case study, and a chapter on menu analysis and engineering. 9 rev ed. Hardback, 648 pages. Size: 247 x 202 mm. Weight: 1293g.
Author:  Dittmer, Paul R. Keefe, J.Desmond
ISBN:  0471783471
Publisher:  John Wiley and Sons Ltd
Date:  2008  (United Kingdom)
Readership:  Professional & Vocational Hotel & Catering Trades

"Getting Into Hotels and Catering"

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"Getting Into Career Guides" series; A look at the different careers available in this varied industry, across the areas of accommodation, food preparation and food services. It covers both work-based routes into the industry and graduate opportunities. 2 rev ed. Paperback, 71 pages. Weight: 115g.
Author:  Dixon, Beryl
ISBN:  0856608378
Publisher:  Trotman & Co Ltd
Date:  2002  (United Kingdom)
Readership:  General (Us: Trade) Hotel & Catering Trades

"How to Manage a Successful Bar"

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This handbook of bar management outlines the fundamentals of beverages and equipment, inventory, pricing and hygiene. It also discusses such day-to-day aspects of running a bar as the legal aspects of serving alcohol, dealing with difficult customers and hiring staff. With illustrations. Paperback, 224 pages. Size: 227 x 150 mm. Weight: 369g.
Author:  Egerton-Thomas, Christopher
ISBN:  0471304611
Publisher:  John Wiley and Sons Ltd
Date:  1994  (United States)
Readership:  Further/Higher Education Hotel & Catering Trades

"How to Run a Catering Business From Home"

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A resource for anyone considering, planning, or embarking on a home catering venture Your hors d'oeuvres are the stuff of cocktail party legend. You're a superb chef and a whiz with people, and you wonder if you have what it takes to run a profitable catering business. Paperback, 208 pages. Size: 230 x 155 mm. Weight: 292g.
Author:  Egerton-Thomas, Christopher
ISBN:  0471141062
Publisher:  John Wiley and Sons Ltd
Date:  1996  (United States)
Readership:  General (Us: Trade) Hotel & Catering Trades

"How Baking Works"

Exploring the Fundamentals of Baking Science

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Covers the baking process, emphasizing the whys at work behind basic techniques. This book takes readers through the ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. With ill. 2 rev ed. Paperback, 416 pages. Size: 275 x 216 mm. Weight: 852g.
Author:  Figoni, Paula I.
ISBN:  0471747238
Publisher:  John Wiley and Sons Ltd
Date:  2007  (United States)
Readership:  Professional & Vocational Hotel & Catering Trades

"Practical Cookery"

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Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications; chef's tips by John Campbell providing practical, useful advice. This book also features a DVD which includes: 19 videos of techniques; interactive knowledge quizzes; and diagrams, charts, and photos. With col. illustrations. 11 rev ed. Mixed Media Product, Size: 253 x 194 mm. Weight: 1899g.
Author:  Foskett, David Campbell, John
ISBN:  034094837X
Publisher:  Hodder Education
Date:  2008  (United Kingdom)
Readership:  Tertiary Education (Us: College) Hotel & Catering Trades

"Ceserani and Kinton's the Theory of Catering"

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The core text for every hospitality and catering student, in a comprehensively updated new edition with a companion digital resource. With illustrations (some colour). 11 rev ed. Paperback, 720 pages. Size: 246 x 187 mm. Weight: 1707g.
Author:  Foskett, David Ceserani, Victor
ISBN:  0340939265
Publisher:  Hodder Education
Date:  2007  (United Kingdom)
Readership:  Tertiary Education (Us: College) Hotel & Catering Trades

"The Food Service Professionals Guide to Restaurant Design"

Designing, Constructing and Renovating a Food Service Establishment

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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: 216g.
Author:  Fullen, Sharon
ISBN:  091062724X
Publisher:  Atlantic Publishing Co
Date:  2007  (United States)
Readership:  Professional & Vocational Hotel & Catering Trades

"The Chef's Compendium of Professional Recipes"

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Intended for professional chefs and students, this work presents recipes based on traditional and classic methods. It also takes into account the trends towards healthy and safe eating, and suggests alternatives to certain ingredients. With glossary. 3 rev ed. Hardback, 416 pages. Size: 216 x 138 mm. Weight: 699g.
Author:  Fuller, John Foskett, David Renold, Edward
ISBN:  0750604905
Publisher:  Elsevier Science & Technology
Date:  1992  (United Kingdom)
Readership:  Tertiary Education (Us: College) Hotel & Catering Trades

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