A training, employment and galley help cookery book for new and experienced interior crew in the yacht and superyacht industry, written by expert Marine Hospitality galley trainer, Malcolm Alder-Smith. Known to his friends in the yachting world as Malcy, he has been training newbies to work as interior crew for over five years. Classically trained as a chef by French, Italian and Swiss master chefs, Malcy shares his galley secrets with UKSA Marine Hospitality students in the kitchens of The Isle of Wight College. Malcy's passion is to feel he has made a difference to people's lives by sharing his undoubted expertise in and around the galley.

Managing events is both an art and a science. Events managers need to understand and fully embrace the multi-dimensional nature of events management, and cultivate the leadership skills and attitudes in themselves and those they manage. The importance of successfully staging events has increased around the world, as more government agencies begin to realise the potential benefit of using events as strategic development tools.

This third edition of Events Management: A developmental and managerial approach provides a definitive grounding in the development and management of small to large scale events.

The book provides an introduction to events management, then goes on to examine the design, administration and marketing of events, as well as the operational and risk management aspects. It also deals with applied events management through a number of event genre types.

A revised and updated second edition of this accessible guide, featuring expert advice, first-hand experience and practical information on how to launch and run your new business. From raising capital to managing stock and staff, this is the only book you need to guide you through your small business adventure. Includes popular recipes from the author's own coffee shop.

The most comprehensive food and nutrition reference available today… The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important. To meet this need, The International Dictionary of Food & Nutrition presents a bounty of definitions and descriptions of words, phrases, and terms related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food & Nutrition:

• Covers food ingredients, garnishes, sauces, entrées, and appetizers
• Describes cooking methods, food preparation, and processing techniques
• Cross-references words and terms in more than 40 languages
• Explains the origins and original meanings of both English and foreign words and terms commonly used in the kitchen

If you are an owner or manager of a small hotel, B&B, Restaurant with Rooms, Inn or other guest accommodation this book is packed with ideas and tips for business success. Practical sales & marketing actions that you can use to improve occupancy, increase spend per head, and maximise profit. Find out how you can: - Attract the guests you want - Define your identity so you stand out from competition - Work with partners to be successful - Use the web to improve your business - Find traditional and online marketing strategies that work for you - Increase the lifetime value of each guest - Hire and lead a great supporting team - Keep your success going

Increased tourism has turned the food service and hospitality industry into one of South Africa's economy's fastest-growing sectors. This growth presents new challenges to caterers throughout the hospitality industry - from hotels and restaurants to fast food outlets. An all-encompassing reference work that aims to give students and practitioners a thorough understanding of food hygiene and healthy working practices. It is in two sections - the first focuses on hygiene and the second on occupational safety.

This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include:

• New! Over 100 new recipes and recipe revisions.
• New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.
• New! Updated information on menu planning for special meals, events and receptions.
• New! Updated information on recipe modification.

Hotel Front Office is a comprehensive textbook specially designed to meet the needs of undergraduate degree/diploma students of hotel management and hospitality courses. It explores the core concepts of front office operations and management and uses numerous examples, photographs, flowcharts, formats, and illustrations to explain them.
Divided into three parts, the first part on The Hospitality Industry gives an introduction to the hospitality industry and then acquaints the readers with the classification and organization of hotels. The second part on Front Office Operations explains front office organization, internal and external communication and room tariff. The guest cycle, which includes the stages of pre-arrival (reservation), arrival (registration), stay (guest services), and departure (check out and settlements), is explained in detail. This section also includes chapters on front office accounting, night auditing, safety and security of guests, and computer applications in front office. The final section on Front Office Management imparts an understanding of the key managerial concepts like yield management and forecasting to help generate optimum revenue; evaluation of hotel performance; and preparation of budgets. Contemporary issues like human resource management, environment management, and total quality management are also explored in this section.
Students of hospitality studies will find this book useful for its coverage of the key concepts of front office operations and management explained through industry-related examples, flowcharts, tables, formats, and photographs. With its practice-oriented approach, the book would also be useful to front office professionals.

Speak with your Spanish-speaking employees--no prior knowledge of Spanish needed!. .

"Perfect Phrases in Spanish for the Hotel and Restaurant Industries" gives you more than 500 vital words and phrases specific to the hotel and restaurant fields, with translations spelled out phonetically so you can say what you need to say immediately.. . .

For example:
. Knock before entering a room."Toque a la puerta antes de entrar en una habitacin." (TOH-keh ah lah P'WEHR-tah ahn-tess deh en-TRAR en oo-nah ah-bee-tah-S'YOHN). .

Set up thirty tables for eight people each."Ponga treinta mesas para ocho personas cada una." (POHNG-gah TRAYN-tah MEH-sahs pah-rah OH-choh pehr-SOH-nahs kah-thah OO-nah). .

Beat the egg yolks. "Bata las yemas." (BAH-tah lahs YEH-mahs). .

Learn the Spanish words and phrases for: exchanging pleasantries interviewing potential employees discussing pay rate and taxes giving instructions terminating an employee establishing work hours explaining safety and emergency procedures praising good work . .

With "Perfect Phrases in Spanish for the Hotel and Restaurant Industries," you can overcome the language barrier and develop a more collaborative, productive workplace environment. .

For anyone who is contemplating a career in the culinary field or those who have chosen to teach the next generation of professional cooks, this book will provide some comic relief, some realistic definition of expectations, some candid observations and numerous stories that paint a vivid picture about a field that one rarely chooses; the field more frequently chooses them.

Real-world advice for quick retention of the most important business concepts and skills of hospitality finance

"Hospitality Financial Management" provides a straightforward, practical approach to help the hospitality manager effectively analyze hospitality industry management reports and financial statements; prepare accurate business forecasts, strategic pricing models, and effective cost-control systems; manage working capital; develop and finance growth strategies; perform investment analysis; prepare investment packages; negotiate and structure business deals; and ultimately increase shareholder value and personal wealth.

This comprehensive how-to book includes:

• Feature Stories--brief histories of famous hospitality leaders highlighting how they have used financial management skills to attain success for their companies and significant financial rewards for themselves
• Learning Outcomes--a summary of key topics covered in each chapter
• Finance in Action--scenarios that apply the concepts, skills, and techniques presented in the chapter to real-world situations. A step-by-step solution is provided for each problem to walk the reader through the necessary financial calculations
• The Real Deal--boxed inserts that emphasize the relevance of the book by linking financial concepts to fun facts associated with situations students either have or will encounter in their everyday lives
• Concept Checks--case studies that reinforce the materials presented and enable students to practice their analytic and problem-solving skills"Hospitality Financial Management" is the perfect book for undergraduate and graduate hospitality management students, hospitality industry managers, and owners of small hospitality businesses.

In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods.

From reviews of the previous edition:

"Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food." Joan Jacobs Brumberg, The Nation

"This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read " The Digest: A Review for the Interdisciplinary Study of Food

"Now comes an examination of . . . the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America. . . . Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones." Publishers Weekly

"A challenging and sparkling book. . . . In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change." Food and Foodways

"Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply. . . . This is a thought-provoking and pioneering examination of recent events that are still very much part of the present." Tufts University Diet and Nutrition Letter"

Appropriate for Menu Marketing and Menu Management courses within Culinary Arts and Hospitality Management departments. NEW! Exam Prep Guides for The ManageFirst Program - An exam prep guide is available for each one of the ten ManageFirst titles. Contents Include: * Test taking strategies * Practice exam questions written to the NRAEF test item writing guidelines * Explanations for answers with remediation to the competency guides * Glossary of key terms A brief competency guide which is focused on Menu Marketing and Management. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. Introducing the ManageFirst ProgramTM from the National Restaurant Association Educational Foundation (NRAEF). This new management training certification program is based on a set of competencies defined by the restaurant, foodservice and hospitality industry as those needed for success. This competency-based program includes 12 topics, each with a competency guide, exam, instructor resources and certificate. Students earn a certification for each exam passed. The topics and exams are aligned to typical on-campus courses. This competency guide includes a PENCIL/PAPER version of the examination sheet. NRAEF ManageFirst: Menu Marketing and Management w/ On-line Testing Access Code Card is also available. For additional information about the NRAEF ManageFirstTM Program please visit www.prenhall.com/managefirst If you are interesting in purchasing managefirst for your organization and you are NOT affiliated with a school or university, please email [email protected] so we can have someone from our business and industry group contact you directly.

Why is it that in France, a country renowned for its gastronomy, chefs tend to develop a nostalgia syndrome? Having been taught how to work in the most prestigious restaurants, they soon discover another reality in everyday restaurants or cafeterias: chefs have to cope with family constraints and are often forced to accept positions in standardized organizations that leave little room for daily inspiration. Feeling the burden of their professional commitments, these chefs are considered as having made an egotistic professional choice, both by society and the French educational system. With this in mind, their identity is distorted, regardless of possible improvements in working conditions. This book analyses vocational identities in French foodservices in their different stages and diversity, using international and inter-industry comparisons in the sociological field of professional groups.

The manager of an exclusive boutique hotel (who shall remain nameless) exposes the low-life styles of the rich and famous.

And we're not talking just loud all-night bashes...

The anonymous author has encountered lavish drug parties, gorgeous call girls, naked guests falling out of windows, $9,000 bottles of wine, astronomical telephone porn bills, bathtubs of Evian, and on more than one occasion, dead sheep. And every dirty word of it is true.

This is a trawl through the decadence and debauchery of the ultimate service industry--where money not only talks, but gets guests the best room, the best service, and also entitles them to behave in any way they please.

How to avoid legal liability and prevent costly litigation

You’re notified that your restaurant is being sued: what should you do? A guest is choking in your restaurant’s dining room: are you required to assist? If the assistance causes further injury, who is responsible? Your franchiser demands to see daily receipt totals: can you say no? Restaurant Law Basics prepares you to make the right decisions in these critical situations and hundreds of others.

To avoid costly legal problems in your restaurant, begin with step one: read Restaurant Law Basics. This completely practical, jargon-free guide gives you the tools you need to protect your restaurant from legal exposure of every kind. It prepares restaurant managers to comply with the law and avoid or limit liability in virtually any situation–—from hiring and managing employees and dealing with customer complaints to ensuring safety and security, obeying regulatory requirements, and much more. Restaurant Law Basics features:

• Manager’s Briefs that focus on critical legal aspects of your operations
• Realistic scenarios that are analyzed to help prepare you to make the right decisions in challenging situations
• Checklists to help you avoid liability before any incident occurs
• A companion Web site that provides additional resources, training assistance, and more

The Restaurant Basics Series provides restaurant owners and managers with expert advice and practical guidance on critical issues in restaurant operation and management. Written by leading authorities in each field, these easy-to-use guides offer instant access to authoritative information on every aspect of the restaurant business and every type of restaurant–—independent, chain, or franchise.

Employee relations, food and liquor liability, partron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive legal hassles. This book gives readers an opportunity to look at hospitality operations from a legal standpoint and to develop management strategies to prevent legal problems.

"Human Resources Management for the Hospitality Industry, 2E" addresses the wide spectrum of human resource issues in the hospitality industry. It has been revised to reflect changes in human resource management over the past five years, and to prepare students for the challenges of managing a diverse workforce in an ever-changing environment. New discussions cover today's hot topics and include case studies to illustrate effective management styles. Changes in legal restrictions and legislation have been accounted for, including consideration of the Family Medical Leave Act (FMLA). The text uses performance objectives to outline the major concepts form each chapter; discussion questions and case problems reinforce learning.

The services sector --including financial services, telecommunications, transportation, tourism, and professional services --has become critical to the continued economic dynamism in the Americas. And the quality and competitiveness of this sector are essential to economic growth and development. On average, services --increasingly traded in more numerous and far-reaching ways than goods --account for nearly two-thirds of the gross domestic product of the Western Hemisphere. The importance of the sector, however, is disproportionately large in Central America and the Caribbean, where it often is the major source of employment and of foreign exchange.This timely volume is the first to review and analyze trade agreements covering the services sector in the Western Hemisphere and their relationship to the General Agreement on Trade in Services (GATS), in force since 1995 as an integral part of the World Trade Organization (WTO). Negotiations on liberalizing services trade are continuing at the multilateral, the regional or hemispheric, and the subregional levels. It is imperative to understand what is being discussed and implemented at these different levels and to articulate the linkages and relationships among the various agreements and the disciplines and obligations they contain. Services Trade in the Western Hemisphere informs the reader about these issues and more. Part 1 deals with the main issues relevant to the liberalization of services trade at the multilateral and regional levels, including improvements to the GATS architecture, the scope of regulatory reform, the relationship between the treatment of services and investment, WTO requirements that must be fulfilled by parties to an economic integration agreement, and disagreements brought to the multilateral dispute settlement process. Part 2 examines the scope, content, and liberalizing approach of subregional agreements in the Western Hemisphere, such as the North American Free Trade Agreement and those promulgated by the Andean Community, as well as several bilateral free trade agreements covering services, in particular those signed by Mexico, Chile, and Central America. Part 3 evaluates the extent of liberalization of services trade achieved to date at the multilateral and subregional levels and discusses options for improvements in the context of the ongoing Free Trade Area of the Americas negotiations.

The author recalls his two decades of hilarious encounters with drifters, drunks, and swindlers while a manager of Lucky Dogs, Inc. in New Orleans. Photos.

A comprehensive training guide covering essential technical and inter-personal skills. Emphasises all aspects of good service and product knowledge together with essential communication, personal organisation and technical skills. User-friendly with a straightforward writing style providing all the essential information. Over 100 photographs and line drawings. Outstanding glossary for quick reference explaining technical terms, culinary words, French phrases and other cooking traditions.