Food - Hospitality, management & business
Wine Diva cookbooks

Books – Food – Hospitality, management & business

Books 1 to 20 of 21 – Hospitality, management & business

Food Technology in Action 3E Preliminary and HSC Courses EBookPLUS  by Burnett-fell

,   $51.95. Buy now

Culinary Calculations  by T. Jones
This book provides the math skills needed for a successful foodservice career – now in a new edition. Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today’s competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant.This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: basic math for the cul

Paperback,  256 pp,  $59.95. Buy now

Ceserani and Kinton’s the Theory of Catering: Tutor Resource Dynamic Learning  by David Foskett and Victor Cesarani
Ceserani and Kinton’s The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student book, and more. This CD-ROM includes valuable resources for teaching students about the industry in an engaging manner. Unique to the Tutor Resource are: activity worksheets linked to every chapter and significant topic in the book activities linked to each of the fifteen video clips and, answers to all the activities. This resource also includes the following material from the CD in the student book, provided here with a network licence: interactive quiz questions for every chapter of the book interactive exercises on cuts of meat video clips to reinforce key learning points from the book ta

,  342 pp,  $1,233.95. Buy now

Ceserani and Kinton’s the Theory of Catering  by David Foskett and Victor Ceserani
Ceserani and Kinton’s The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path, from commodity and its science, through delivery from the supplier, storage, preparation and production, to final service to the waiting customer. First published in 1964, this latest 11th edition has been comprehensively revised to reflect changes in the industry, including the new hygiene standards introduced in January 2006 and up-to-date information on the new licensing laws. The content continues to be divided into six parts covering, in tu

Paperback,  720 pp,  $78.95. Buy now

How to Start a Home-based Personal Chef Business  by Denise Vivaldo
What is the difference between a personal chef and a caterer? All you need to become a successful personal chef is to be a confident home cook, and have some simple but essential business know-how. How to Start a Home-Based Personal Chef Business tries to answer all the questions that readers may have about launching a profitable personal chef business – from writing a business plan and effective financial planning, through marketing your business and making the most of the internet, training, and certification. This comprehensive and informative volume is a must-have for anyone interested in turning a passion for food and cookery into a viable and profitable business enterprise

Paperback,  256 pp,  $27.95. Buy now

The Professional Personal Chef  by Candy Wallace and Greg Forte
This is the definitive guide to a successful career as a professional personal chef. The job of professional personal chef is one of the fastest growing careers in foodservice. People are choosing to become personal chefs in order to have a culinary career on their own terms, with a self determined schedule and freedom from restaurant strictures. Not only do personal chefs have the chance to work with food in a more creative, personalized way, they are also able to approach their careers with a more entrepreneurial business sense. Written by Candy Wallace, the founder and Executive Director of the American Personal and Private Chef Association (APPCA) and Greg Forte, CEC, CCE, AAC, The Professional Personal Chef offers the definitive guide

,  224 pp,  $92.95. Buy now

The Professional Chef: WITH Student Study Guide  by CIA

,  1466 pp,  $125.00. Buy now

The Professional Chef: Study Guide  by Culinary Institute of America (CIA)
The Professional Chef is among the best-selling titles in Wiley’s cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef, Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/m

Paperback,  234 pp,  $50.95. Buy now

The Larder Chef  by W.K.H. Bode and M.J. Leto
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful. It is an authoritative, clear and practical introduction to the fundamentals of food preparation and service. It is used by generations of students in catering as well as professional chefs worldwide. It is hugely revised and now heavily illustrated for maximum clarity and effectiveness

Paperback,  370 pp,  $60.95. Buy now

The HACCP Food Safety Employee Manual  by Tara Paster
The only concise employee manual available on understanding the HACCP principles, this manual has been updated to reflect the USDA’s latest regulations

Paperback,  80 pp,  $37.95. Buy now

Culinary Fundamentals  by American Culinary Federation
For Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. A comprehensive, technique-based cooking principles text which uses benchmark recipes to form the building blocks necessary for a career in the culinary arts. Includes fascinating, full-color photographs, call-outs or illustrations on every page, to add meaning to expository text and make learning accessible and fun.

,  1104 pp,  $211.95. Buy now

From a Baker’s Kitchen  by Gail Sher
Twenty years since its first publication, From a Baker’s Kitchen remains the very best single introduction to foolproof professional-quality home baking. Gail Sher-the first head baker of the celebrated Tassajara Bread Bakery in San Francisco-created more than 100 clear, foolproof, and wonderfully varied recipes, divided into two basic categories: yeasted breads, ranging from white breads to whole-wheat, rye and specialty-flour breads (including recipes for rolls and buns as well as loaves) and quick breads, covering corn breads, spoonbreads, biscuits, tea cakes, batter breads, gingerbread, and muffins. Sher also covers every ingredient: grains, leaveners, salt, liquids, shortening, eggs, and embellishments equipment and most originally, me

Paperback,  272 pp,  $25.95. Buy now

La Bonne Table  by Ludwig Bemelmans
Bemelmans evokes the great hotels of Europe and America in memories and sketches. The opulent dishes, the eccentric chefs, the legendary occasions and the personalities of an era are portrayed in droll and piquant style.

Paperback,  446 pp,  $25.95. Buy now

Kitchens Afloat  by Joy Smith
Written from a cook’s perspective, this book helps you choose supplies and provisions to fit your cooking styles and teaches you to plan and execute workable menus at sea, and in harbour. It includes up-to-date information on water, stoves, refrigeration, nutrition, food safety, storage, menu planning and clean up, with a special feature on recipe development and a set of original recipes

Paperback,  246 pp,  $27.95. Buy now

Cutting It Fine: Inside the Restaurant Business  by Andrew Parkinson, Jonathon Green
A leading chef strips away the mystique and tells us how a restaurant really works, revealing the complex human, economical and technical processes involved in producing great food for a large number of people at 20 minutes’ notice.

Paperback,  240 pp,  $27.95. Buy now

The Principles of Hospitality Law  by Michael Boella and Alan Pannett
Provides comprehensive coverage of the law relating to most types of business operating in the field of hospitality. This new edition has been extensively revised and updated, and contains a new chapter on international legal issues. The book incorporates recent changes, particularly to employment law, resulting from statute and case law, and refers to the changes about to be made to the Courts system. There are appendices containing questions, case studies and answers, and the book includes a comprehensive, easy-to-use index. An ideal text for all students planning careers in Hospitality Management. It is aimed at students progressing to NVQ level 4 courses, Bachelors and Masterss degrees, and the HCIMAs professional qualifying examination

Paperback,  412 pp,  $107.95. 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

Professional Table Service  by S. Meyer, Christel Spuhler and Edy Schmid and others
Professional Table Service spells out the rules and techniques of table service: pre-opening preparation, proper use of equipment, and the correct ways of serving and communicating with customers

,  464 pp,  $169.95. Buy now

Essentials of Professional Cooking  by Wayne Gisslen
Managers of restaurants and foodservice operations need to know how to cook – but do not have to be chefs in order to effectively manage them. This book gives foodservice managers the essential information they need about cooking techniques in order to do their job.

Hardback,  576 pp,  $146.95. Buy now

Cooking for Fifty  by Chet Holden
This sourcebook contains over 300 standard recipes that reflect broad culinary trends. Aimed at the modern caterer, the text provides nutrient breakdowns for each recipe, gives both US and metric measurements, and provides instruction on microwaves and other modern equipment.

Hardback,  600 pp,  $140.00. Buy now