[PDF] Cookery For The Hospitality Industry eBook

Author : Graham Dodgshun
Publisher : Cambridge University Press
Page : 765 pages
File Size : 28,98 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 : 37,20 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 : 44,73 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 : David Foskett
Publisher : Hachette UK
Page : 1058 pages
File Size : 24,39 MB
Release : 2021-08-06
Category : Education
ISBN : 1398332224

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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.

Author : David Foskett
Publisher : Hodder Education
Page : 714 pages
File Size : 14,43 MB
Release : 2016-08-01
Category : Study Aids
ISBN : 1471864944

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Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Author : Harry Louis Cracknell
Publisher : Cengage Learning EMEA
Page : 0 pages
File Size : 49,47 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.