Cookery For The Hospitality Industry
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Author | : Graham Dodgshun |
Publisher | : Cambridge University Press |
Total Pages | : 765 |
Release | : 2011-08-26 |
Genre | : Business & Economics |
ISBN | : 0521156327 |
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.
Author | : Graham Dodgshun |
Publisher | : |
Total Pages | : 411 |
Release | : 1982 |
Genre | : Caterers and catering |
ISBN | : 9780713180466 |
Author | : Jodi Lee Duryea |
Publisher | : |
Total Pages | : 494 |
Release | : 2019-01-08 |
Genre | : Cooking |
ISBN | : 9781524980573 |
Author | : |
Publisher | : |
Total Pages | : 294 |
Release | : 2018 |
Genre | : |
ISBN | : 9789352690411 |
Author | : The Culinary Institute of America |
Publisher | : John Wiley & Sons |
Total Pages | : 304 |
Release | : 2009-05-04 |
Genre | : Cooking |
ISBN | : 0470197404 |
As competition for customers is constantly increasing, contemporary restaurants must distinguish themselves by offering consistent, high-quality service. Service and hospitality can mean different things to different foodservice operations, and this book addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, front-door hospitality to money handling, styles of modern table service, front-of-the-house safety and sanitation, serving diners with special needs, and service challenges—what to do when things go wrong. Remarkable Service is the most comprehensive guide to service and hospitality on the market, and this new edition includes the most up-to-date information available on serving customers in the contemporary restaurant world.
Author | : William C. Gartner |
Publisher | : John Wiley & Sons |
Total Pages | : 568 |
Release | : 1996-08-23 |
Genre | : Business & Economics |
ISBN | : |
For tourism professionals and urban and regional planners, this highly readable text introduces tourism development as a process with its own organizational structures and its own responses to the economic cycle of supply and demand. Here, the author keeps pace with the changing trends in tourism, its link with economic theory, and academic research as well as accessibility to travelers with across-the-board economic backgrounds.
Author | : Keith Stavely |
Publisher | : Univ of North Carolina Press |
Total Pages | : 408 |
Release | : 2006-03-08 |
Genre | : Cooking |
ISBN | : 0807876720 |
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Author | : Donald Sloan |
Publisher | : Routledge |
Total Pages | : 202 |
Release | : 2012-05-04 |
Genre | : Business & Economics |
ISBN | : 1136412638 |
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 prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Author | : Charlene Peens |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Hospitality industry |
ISBN | : 9781430800255 |
Author | : David Foskett |
Publisher | : Hachette UK |
Total Pages | : 1058 |
Release | : 2021-08-06 |
Genre | : Education |
ISBN | : 1398332224 |
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.