Hospitality Cost Control: A Practical Approach Review

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(More customer reviews)A good book that covers the basics in Restaurant management. This is a text book for my culinary class and it is required reading. Easy to read and concise, but at times I requested input from the instructor to clarify and expand on information especially the accounting methods. This book provides much needed information about food cost controls and accounting that is used in the hospitality industry. A must have for future chefs who need to stay profitable.

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KEY BENEFIT: Written from a chefs\' perspective, this hands-on, practical book includes the formulas for success and profitability that every restaurateur should know. KEY TOPICS: This book provides an overview of cost controlling, and discusses the technology available for controlling costs. It covers controls in purchasing, receiving, production, forecasts in sales, and controls in sales and revenue. MARKET: For restaurateurs and restaurant managers.

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The Sauce Bible: Guide to the Saucier's Craft Review

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(More customer reviews)This book is more of a detailed textbook than a cookbook. It goes into a detailed history of how sauces developed over the last few centuries - dating all the way back to the Roman feasts. Better yet, it doesn't give mere recipes - it details the hows and whys of good sauce making.
This book may be too detailed for an amateur cook to use. It's not the sort of book that you simply take a recipe and use, not unless you're already well-skilled in the saucier's art. It does take the time to explain all the french cookery terms that make up the vocabulary of the text, and if you're willing to actually take the time to learn all the skills Chef Laurousse is teaching, you'll be a far better chef for it.

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A complete contemporary reference on the subject of stocks and sauces, including complete instructions for creating ``arabesques'' of sauce paintings. Features anecdotes, miniature biographies regarding several major and minor contributors to modern cooking techniques as well as historical and linguistic references to specific dishes. Numerous sauces and accompaniments created by other culinary professionals are also included.

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Managing the Guest Experience in Hospitality Review

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(More customer reviews)I bought this book because it was required for one of my classes... but I will be keeping it for future reference! Helps explain all minor details that help in the hospitality field!

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This book is organized around the 14 "Service Principles" with a chapter dedicated to each.The most recent research is integrated throughout to support each principle and each chapter provides "Exemplars of Excellent Service".A "Moment of Truth" feature interspersed throughout the book provides an open-ended guest service vinette and allows the reader to provide an appropriate response or analysis of the situation that reflects an understanding of the principle being covered.A "Lessons Learned" section at the end of each chapter provides both practitioners and students with a review of the material quickly, in a useful, applied way.

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Human Resources Management in the Hospitality Industry Review

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(More customer reviews)This text presents nothing groundbreaking. It is well written and provides some interesting "case studies". However, the overall premise of the book is quite elementary. This book is definitely not written for someone who is well-versed in HR. It provides a great introduction to new HR students.

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This book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, Human Resources Management in the Hospitality Industry focuses on the unique HR dilemmas you face in the hospitality industry.

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Exploring the Hospitality Industry (2nd Edition) Review

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(More customer reviews)I have not finished going through this book as of yet, but so far it seems to be a very good reference and foundation/core knowledge developer on the Hospitality and Tourism Industry.

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Exploring the Hospitality Industry, 2e offers broad coverage of the hospitality industry in an easy-to-read, conversational style.Written by best-selling author John Walker, this book isless theoretical and more industry-relevant than most–emphasizing the people, companies, and positions that make up the hospitality industry today. Moving beyond just restaurants and hotels, it includes new growth areas such as event management, meeting planning, cruising, theme parks, attractions and entertainment. With a new focus on sustainability, this edition features case studies, practitioners and corporations that engage and involve readers as they explore the trends in this ever-growing field.

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The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events Review

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(More customer reviews)Sometimes there are publications, which are long awaited by professionals, and people wonder why no author had the idea earlier to cover this topic. The Complete Guide to Foodservice in Cultural Institutions is such a book. Dedicated to high frequented attractions like art museums, concert halls, or Zoos, it serves as a key guide to offer services which are in fact the secret of hospitality and visitor orientation in a cultural venue.
Arthur M. Manask, a foodservice consultant in California, introduce both easy-to-understand issues and unexpected opportunities of how to develop an own service in catering, offer refreshments and organize regular special events combined with meal and drinks. As simple it sounds, as hard it might be for smaller organisation with limited staff. Manask introduces some solutions as a combination of internal and external human resources. Catering companies are growing not only in the US, so the chance to find appropriate partners whose assist in establish successful food services, is high.
The publication cares not only about exclusive content, it has an exclusive outfit, too. We can strongly recommend to buy this book - fresh ideas for a complete marketing strategy in a modern arts venue. We can award it with 5 stars - like for a restaurant.--Dirk Heinze, Arts Management Network

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Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle.This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.

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Managing Hospitality Human Resources Review

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(More customer reviews)While nothing major, since this book was listed as "like new," there was substantially more highlighting, earmarking, and underlining than expected.

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Managing Front Office Operations Review

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(More customer reviews)This is the same book as offered at the school. The school was sold out so I had to purchase through Amazon. The only problem I had was the AH&LA exam was not with the book and it should have been. Amazon customer service was awesome. One call and they put me in touch with the AH&LA who sent me the exam overnight.

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