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No cook should be without the original, unabridged translation of Auguste Escoffier’s masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute …
This book provides a complete overview of timeshare development and operation models. The authors take a comprehensive look at the present and future of this growing segment of the …
The fully revised edition of this well-known text by an experienced author, consultant and educator follows the structure and approach which has proved so successful since its …
Managing Facilities provides a clear introduction to the concepts, development and application of managing facilities in hotels. Premises and services operations management are …
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 …
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality …
'Hospitality Sales and Promotion' is the essential guide for every manager in the hospitality industry wanting to achieve maximum profits from their sales promotions. Practical and …
'Hospitality Retail Management' provides students and managers with a practical guide to managing units in hospitality retail organizations. Customers rely on a particular chain of …
This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great …
Human Resource Management for the Hospitality and Tourism Industries 2nd Edition, takes an integrated look at HRM policies and practices in the tourism and hospitality industries. …