Hospitality & Tourism - Food service
Wine Diva books

Books – Hospitality & Tourism – – Food service

Books 1 to 10 of 10 – Food service

Catering  by Bruce Mattel
A comprehensive guide to one of the fastest-growing segments of the restaurant industry-catering. In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems. Illustrated throughout with 50 photographs and 30 black-and-white illustrations, Catering is an indi

,  368 pp,  $54.95. Buy now

The Food Service Professionals Guide to Successful Catering  by Sony Bode
The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies disc

Paperback,  144 pp,  $27.95. Buy now

A Butler’s Guide to Table Manners  by Nicholas Clayton
Who better to ensure the nation’s table manners come up to scratch than an English butler of over 10 years experience? With the revival in good manners, etiquette, spelling and grammar, this is a timely book on table manners and dining etiquette to ensure grace at the table at all times. It covers all aspects of eating etiquette from napkin folding, cutlery, glasses, bread rolls (never use a knife!), silver service to how to eat soup, spaghetti, escargot and artichokes and open a bottle of champagne. With diagrams for those tricky table placements and eating actions and a range of tips and hints, the book is the last word on how to eat. It will ensure you and your family never let the side down whatever the company you keep while dining.

,  144 pp,  $16.95. Buy now

The Food Service Professionals Guide to Controlling Liquor, Wine and Beverage Costs  by Elizabeth Godsmark
The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies disc

Paperback,  144 pp,  $27.95. Buy now

Presenting Service  by Lendal Henry Kotschevar
There is an art to good service that can be trained and taught and this second edition provides students with the skills to create a good dining experience through good service. It uses a detailed approach to providing service in restaurants and foodservice operations to give information necessary to succeed

Paperback,  272 pp,  $111.95. Buy now

Remarkable Service: a Proactive Approach to Hospitality, Second Edition  by Culinary Instit
The key to creating a successful dining experience from the renowned Culinary Institute of America comes at your service, a guide foodservice professionals can rely on to develop and improve both hospitality and service to achieve exceptional results in mid- and up-scale dining establishments. Through lively and engaging discussions, readers will learn the ins and outs of running a successful front of the house operation: taking reservations and greeting guests, basic service, tableside service, beverage service, and building and maintaining a good relationship between the front and the back of the house. Real life situations and industry anecdotes also cover potential problems and challenges that all restaurants are sure to face.

Paperback,  224 pp,  $37.95. Buy now

Cases in Foodservice and Clinical Nutrition Management  by Ken Jarvis, Amy Allen-Chabot and Robert O’Halloran and others
Addressing clinical nutrition and foodservice management issues in a variety of settings, this book contains 34 cases and concise examples of managerial issues that teach, motivate, and prepare students. The cases make an excellent substitute for actual managerial experience, and help students in dietetics meet many management based competencies

Paperback,  144 pp,  $110.95. Buy now

Introduction to Catering  by Stephen Shiring, Richard Mills Jr and R. William Jardine and others
This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference

Paperback,  352 pp,  $245.95. Buy now

The Complete Caterer  by Elizabeth Lawrence
Provides practical advice for beginning a catering business, discussing such details as planning menus, meeting schedules, and marketing a catering service, and offers menu suggestions and recipes

Paperback,  346 pp,  $31.95. Buy now

Food and Drink Service  by Roy Hayter
Food and Drink Sevice will help everyone working in what is the industry’s fastest growing, most dynamic sector and those preparing for a career in food and drink service. By focusing on customer and workplace needs, Roy Hayter enables the skills and knowledge which underpin today’s successful food service operators to be applied in a meaningful context whatever the style or type of restaurant. The text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role

Paperback,  128 pp,  $86.95. Buy now