[PDF] Cookery For The Hospitality Industry eBook

Author : Graham Dodgshun
Publisher : Cambridge University Press
Page : 765 pages
File Size : 18,33 MB
Release : 2011-08-26
Category : Business & Economics
ISBN : 0521156327

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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 : The Culinary Institute of America
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 40,26 MB
Release : 2009-05-04
Category : Cooking
ISBN : 0470197404

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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
Page : 568 pages
File Size : 19,98 MB
Release : 1996-08-23
Category : Business & Economics
ISBN :

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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
Page : 408 pages
File Size : 34,7 MB
Release : 2006-03-08
Category : Cooking
ISBN : 0807876720

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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
Page : 202 pages
File Size : 21,44 MB
Release : 2012-05-04
Category : Business & Economics
ISBN : 1136412638

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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 : Harry Louis Cracknell
Publisher : Cengage Learning EMEA
Page : 0 pages
File Size : 18,17 MB
Release : 1999
Category : Quantity cooking
ISBN : 9781861528735

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Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.