Author: Graham Dodgshun Publisher: Cambridge University Press ISBN: 0521156327 Category : Business & Economics Languages : en Pages : 765
Book Description
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: Cambridge University Press ISBN: 1139642847 Category : Reference Languages : en Pages : 765
Book Description
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.
Author: The Culinary Institute of America Publisher: John Wiley & Sons ISBN: 0470197404 Category : Cooking Languages : en Pages : 304
Book Description
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: Donald Sloan Publisher: Routledge ISBN: 1136412638 Category : Business & Economics Languages : en Pages : 202
Book Description
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: William C. Gartner Publisher: John Wiley & Sons ISBN: Category : Business & Economics Languages : en Pages : 568
Book Description
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: Stefan Gössling Publisher: Routledge ISBN: 1351740237 Category : Business & Economics Languages : en Pages : 406
Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: John Cousins Publisher: Hodder Education ISBN: 1471807975 Category : Cooking Languages : en Pages : 580
Book Description
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques
Author: Keith Stavely Publisher: Univ of North Carolina Press ISBN: 0807876720 Category : Cooking Languages : en Pages : 408
Book Description
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: Hospitality Action Publisher: Absolute Press ISBN: 9780993354038 Category : Languages : en Pages : 256
Book Description
54 chefs share their lockdown recipes to help the hospitality industry. Throughout 2020 and into 2021, unprecedented country-wide lockdowns have forced restaurants, cafes and bars across the UK to close their doors and turn off the lights. As Covid-19 has devastatingly swept through the country, we have all faced long queues at supermarkets and limited ingredients on the shelves forcing us to dig into the back of our cupboards for those emergency tins and our favourite chefs were no exception. Within these pages, 54 leading chefs from around the country including Tom Kerridge, Jamie Oliver, Gordon Ramsay and many more, have contributed two recipes they created during lockdown to help support a beloved and struggling industry. 100% of royalties from the sale of this book will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK. With over 100 recipes, from brunch to bakes and from veggie delights to meat feasts, recipes include- Tom Kerridge's fish finger sandwich (with added monster munch) Heston Blumenthal's ratatouille Michel Roux Jr's Lyonnaise onion soup Andrew Wong's Singapore noodles Selin Kiazim's halloumi and olive loaf Nathan Outlaw's ultimate fish and chips Richard Corrigan's fish pie Jamie Oliver's cornershop curry sauce with chicken Tommy Banks' glazed brisket with macaroni cheese Thomasina Miers' steak tacos Calum Franklin's ultimate piesolation pie Simon Rimmer's vegan banana toffee pudding Angela Hartnett's mum's apple tart Gordon Ramsay's lockdown banana bread - and many more This isn't a regular cookbook. Instead, it's a cookbook dedicated to every chef, waiter, housekeeper and manager. Every concierge, receptionist and kitchen porter. Every sommelier, bartender, catering assistant and cook across the UK. Because this industry doesn't just feed us, they bring us together too, and this cookbook is our way of saying thank you until we can get back through their doors again. A minimum of eE2 of every copy sold will go directly to Hospitality Action.
Author: Roy C Wood Publisher: SAGE ISBN: 1446290727 Category : Business & Economics Languages : en Pages : 204
Book Description
"Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry." - Peter Lugosi, Oxford School of Hospitality Management "This text is a fascinating read... Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book." - Erwin Losekoot, Auckland University of Technology "All different aspects of the hospitality industry are elaborated on... All in all a wonderful course book for for our students!" - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.
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Author: Graham Dodgshun
Author: Graham Dodgshun
Author: The Culinary Institute of America
Author: Donald Sloan
Author: William C. Gartner
Author: Stefan Gössling
Author: John Cousins
Author: Keith Stavely
Author: Hospitality Action
Author: Roy C Wood