Books – Hospitality
& Tourism – – Hospitality management
Books 1 to 8 of 8 – Hospitality management |
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Complete Idiot’s Guide To Starting A Restaurant by Howard Cannon and Pamela Rice-Hahn
Despite the hard work, the restaurant business can be one of the most fickle and difficult businesses to break into. Why? People get into it for all the wrong reasons. Voil`! The Complete Idiot’s Guide to Starting a Restaurant, Second Edition, is here to provide the recipe for success. How do you decide how much money it will take? When do you know you re succeeding – or failing? If you re succeeding, how do you successfully expand? Focusing on these kinds of business questions, this book takes a practical approach, giving the readers the nuts and bolts from deciding on a table layout to taking inventory of their bar.
Paperback, 352 pp, $29.95. Buy
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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
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Complete Idiot’s Guide To Starting And Running A Coffee Bar by Linda Formichelli, Susan Gilbert and W.Eric Martin and others
Starting and running a coffee bar is a fantasy occupation for many people: You are your own boss, without the headaches that come with other food-service businesses or bars. They envision a clientele of business and artsy types in a relaxed and comfortable atmosphere, with soft music in the day and poetry readings at night. This is a step-by-step guide to realizing that dream business.In The Complete Idiot’s Guide to Starting and Running a Coffee Bar, readers will find: What it’s really like to work behind a coffee counter. How to build a business plan. How to make coffee drinks. How to decide what all to sell and how to set prices.
Paperback, 336 pp, $26.95. Buy
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Catering Management by Nancy Loman Scanlon
Hardback, 288 pp, $92.95. Buy
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Hospitality Strategic Management by Harrison
Useful and comprehensive executive–level coverage of strategic management Hospitality Strategic Management: Concepts and Cases offers a complete, comprehensive, and managerially useful treatment of strategic management in the hospitality industry.
Hardback, 560 pp, $154.95. Buy
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Hospitality Management by Lynn Van der Wagen, Anne Goonetilleke
Hospitality Management: strategy and operations is designed primarily for students taking management courses based on the ANTA Hospitality Training Package for all levels from Certificate IV to the Advanced Diploma. Each chapter relates to one (or in a few cases two) Competency Units. The book is divided into five Parts. Part 1 covers the five Competency Units relating to Customer, Business and Marketing Relationships. Part 2 covers the six Competency Units relating to Human Resource Management. Part 3 deals with Workplace Systems and Procedures and covers five Competency Units. Part 4 covers five Competency Units dealing with Financial Management. Part 5 has integrated assessment activities relating in particular to planning (four Units).
Paperback, $80.95. Buy
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How to Research and Write a Thesis in Hospitality and Tourism by James M. Poynter
Written as a guide to academic research methods specifically, this text focuses on the hospitality and tourism industry. It explains how to choose a topic, carry out research, interpret the data and write the thesis from start to finish.
Hardback, 224 pp, $146.95. Buy
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Basic Principles of Catering and Hospitality by Mclean
Paperback, 274 pp, $78.95. Buy
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