Want two orchestra tickets to the latest Broadway hit? Call Fazio. Or a bathtub full of melted chocolate to impress your girlfriend? That's right. Call Fazio. He began his career as the harried assistant to an L.A. casting agent ("What do you mean Charlie Sheen called and you didn't tell me?!") and used what he learned to become a concierge at New York City's Intercontinental Hotel. In this delightful tell-all, Fazio reveals what people really do, what they "need", what they want to hide, what they will pay for (and what they won't - "Oops, I must have rolled over on the remote and it turned on the payporn. Could you take it off my bill?"). And it's all rounded out with great insider tips on how to get the service you want.

Kitchen-frazzled readers find immediate help and direction in Marnie's clear, practical, enthusiastic advice. You can definitely save money with this manual, but you can also shave time off your food-related activities while serving great food to your family and friends.Taught by home economics teachers, tapped into by restaurant owners, and utilized by busy moms, these shortcuts enable you to serve great tasting food, super-fast, and for le$$. Marnie hosts hundreds of guests per week between her home, restaurant, and espresso caf . She enjoys savory tastes, speedy tactics, and stylish presentation, and shares her secret tips with you throughout the pages of this easy-to-read book.Originally published in 1996, this updated and expanded version contains the best of the best and the new shortcuts Marnie has developed in the interim. A must-have manual for every kitchen, it is a food management model that has become a movement. Busy mom and hostess, Nancy Fisher, writes, "This book has changed my kitchen forever Not just another cookbook, it is a food management system that organizes shopping, storing, and preparing. The strategies are neither complicated nor impractical... This is less a book review and more the divulging of a love-affair with this innovative book. The strategies and time and money saving ideas in this book will affect your whole life." Readers send notes like this one from Harriet Suddley. "I bought each of my daughters and daughters in law copies of this book when it first came out. Now I need more copies for my granddaughters." From the back jacket: Save Time. Super Busy? These strategies shave hours off your food-related responsibilities. Escaping the kitchen just 10 minutes faster per day will yield 2.5 days of free time this year. You want this Serve Family Meals. Now you can serve balanced meals on even the busiest days while teaching your kids health-building ways. Drive by the drive-thrus, take control of your time, and save money and health by serving meals you love.Save Money. It is super easy to save money on food while also saving time. If you invest $30 of your weekly grocery savings, you'll have $10,000 saved up in just five years. You need this Entertain Guests. Are you 100% ready to host unexpected guests anytime? Do you want to feel more confident inviting friends for meals, parties, or overnight stays? Feel prepared, look like a pro, and enjoy entertaining from this day forward.To learn more about the author and the other resources she provides for super busy women, visit http: //www.Marnie.com.

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

This compact, yet comprehensive guide to cooking sous vide shows home cooks how to master the art of cooking with vacuum-sealed ingredients for restaurant-style precision and advance preparation perfection. Includes an introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. Sample recipes: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeno-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle-Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.

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.

This book is based on the premise that being good is just not good enough in today's competitive environment. For hotel owners and managers who want to achieve lasting business success through a root and branch review of key processes, How To Run a Great Hotel is a 'must read'. It will serve as a personal business consultant for the hotel professional, probing and testing their thinking across four critical themes which are proven to drive excellence. The content focuses less on day-to-day operations and more on big picture concerns such as strategy development, enhancing leadership skills, engaging employees and attaining customer focus, all of which are central to building a great hotel. Without clear direction in these important areas to guide activities, ongoing daily effort can be counterproductive. It's easy for hoteliers to lose sight of their goals when, engulfed by operational demands, they are often forced to just do rather than to think about what they are doing. This book provides the reader with an opportunity to step back and take a fresh look at their hotel, no matter where it currently lies in its life cycle. The purpose of the book is to get them to question what it is they are doing, why they are doing it and to offer guidance on how they can make it even better. The book is easy to read, practical, and action oriented. It will help the reader to define clear plans with measurable goals for improved personal and business performance. Contents: Acknowledgements; Foreword; Preface; Introduction; Theme 1 - Define Direction; Chapter 1. What is a strategic map and how can it help you to achieve excellence?; Chapter 2. How can you create a strategic map for your hotel?; Chapter 3. How can you measure the impact of your strategic map over time?; Theme 2 - Lead to Suceed; Chapter 4. What does leading people actually involve?; Chapter 5. How can you improve leadership effectiveness at your hotel?; Chapter 6. How can you measure leadership effectiveness over time?; Theme 3 - Engage Your Employees; Chapter 7. What does engaging your employees actually involve?; Chapter 8. What can you do to more fully engage your employees?; 9. How can you measure employee engagement levels over time?; Theme 4 - Captivate your customers; Chapter 10. What is SERVICEPLUSONE and why is it important?; Chapter 11. How can you attain SERVICEPLUSONE at your hotel?; Chapter 12. How can you measure the impact of SERVICEPLUSONE over time?; Make it Happen; Theme 1 - Define Direction; Theme 2 - Lead to Suceed; Theme 3 - Engage Your Employees; Theme 4 - Captivate Your Customers; Looking ahead; Tools and Resources; Index.

The cruise industry is a significant and growing contributor to the U.S. economy, providing more than $32 billion in benefits annually and generating more than 330,000 U.S. jobs, but also making the environmental impacts of its activities an issue to many. Although cruise ships represent a small fraction of the entire shipping industry world-wide, public attention to their environmental impact comes in part from the fact that cruise ships are highly visible and in part because of the industry's desire to promote a positive image. Cruise ships carrying several thousand passengers and crew have been compared to "floating cities", and the volume of wastes that they produce is comparably large, consisting of sewage; wastewater from sinks, showers, and galleys (graywater); hazardous wastes; solid waste; oily bilge water; ballast water; and air pollution. The waste streams generated by cruise ships are governed by a number of international protocols (especially MARPOL) and U.S. domestic laws (including the Clean Water Act and the Act to Prevent Pollution from Ships), regulations, and standards, but there is no single law or rule. Some cruise ship waste streams appear to be well regulated, such as solid wastes (garbage and plastics) and bilge water. But there is overlap of some areas, and there are gaps in others. Some, such as graywater and ballast water, are not regulated (except in the Great Lakes), and concern is increasing about the impacts of these discharges on public health and the environment. In other areas, regulations apply, but critics argue that they are not stringent enough to address the problem -- for example, with respect to standards for sewage discharges. Environmental advocates have raised concerns about the adequacy of existing laws for managing these wastes, and they contend that enforcement is weak. In 2000, Congress enacted legislation restricting cruise ship discharges in U.S. navigable waters within the state of Alaska. California, Alaska, and Maine have enacted state-specific laws concerning cruise ship pollution, and a few other states have entered into voluntary agreements with industry to address management of cruise ship discharges. Meanwhile, the cruise industry has voluntarily undertaken initiatives to improve pollution prevention, by adopting waste management guidelines and procedures and researching new technologies. Concerns about cruise ship pollution raise issues for Congress in three broad areas: adequacy of laws and regulations, research needs, and oversight and enforcement of existing requirements. Legislation to regulate cruise ship discharges of sewage, graywater, and bilge water nationally has been introduced in the 110th Congress (S. 2881). This book describes the several types of waste streams that cruise ships may discharge and emit. It identifies the complex body of international and domestic laws that address pollution from cruise ships. It then describes federal and state legislative activity concerning cruise ships in Alaskan waters and activities in a few other states, as well as current industry initiatives to manage cruise ship pollution.

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.

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.

With an integrated case study approach, this book offers a comprehensive and reader-friendly method for future managers to learn how to recognize and analyze ethical dilemmas-giving them a strong foundation for making decisions based on sound ethical principles. Prepares readers to manage others successfully by helping them understand and posses the social skills necessary to ensure successful ethical interaction. Throughout the book, an on-going realistic case study of a fictional establishment presents all the possible ethical situations that may come up in the real world. Addresses the behavioral areas that influence the ability to be ethical such as civility, courtesy, problem-solving, diversity, communication, stress management, delegation, time management, and humility. Presents over 50 situations in segments of the case study for identifying the decision options, stakeholders, and the possible consequences to the stakeholders for the various decision options, and any of the Ethical Principles for Hospitality Managers that might be violated by these decisions. For those in human resource and hospitality management positions.

Recent changes in labor laws and the increased importance of web site marketing are addressed in this comprehensive guide to succeeding in the competitive guesthouse industry. Tips for performing local market research are provided, as are strategies for developing quality client relations and techniques for handling the legal issues associated with guesthouse management. This new and expanded edition features updated advice for each step of managing a guesthouse from construction and health safety to daily operation and hospitality.

The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers
With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Grouped by general topic, this collection of the best "Sales Clinic" columns in Hotel Management written by Howard Feiertag over the course of 35 years provides an abundance of juicy nuggets of tips, tactics, and techniques for professionals and newbies alike in the hospitality sales field. Readers will take a journey down the road of the development of hospitality sales from the pre-technology era (when knowing how to use a typewriter was a must) to today's reliance on digital technology, rediscovering that many of the old techniques that are still applicable today.

Catering and Convention Services is a new introductory text designed for students interested in a catering and convention planning career. It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting. Students will also learn intuitive listening skills, staff and time managing skills and organizational skills. Features: -in-depth explanations and hands-on examples cover the day-to-day functions and activities involved in catering and convention planning -end-of-chapter questions and discussion exercises reinforce the information in the text -charts and graphs have been incorporated to more clearly illustrate the theories of catering and convention services

Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust. // A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals // Update July 2019: The DfE has announced the withdrawal of funding for qualifications where a redeveloped version of the qualification has been approved. This announcement relates to the legacy (QCF) version of the WJEC Level 3 Food Science and Nutrition qualification. The current specification remains available to centres and is approved for inclusion in school performance tables for 2021 and 2022. NB. This book has been written to support the current specification.

Successful students of hospitality and catering need a good, basic knowledge of maths. This well-established question and answer workbook covers all the essential calculations, using everday catering situations as examples. - Updated and extended to cover extra topics, such as area and volume, budgeting and averages - Written in clear, non-mathematical terms to help you grasp the key methods and facts you find difficult to understand - Exercises are graded to allow you to follow an easy, step-by-step approach - Test yourself with sample multiple-choice questions This workbook is suitable for any student working towards a hospitality and catering course. It will also be a useful reminder to those already working in the hospitality and catering industry.

Butchery was nearly a dead art, until a recent renaissance turned progressive meat cutters into culinary cult idols. Inspired by a locally driven, nose-to-tail approach to butchery, this new wave of meat mavens is redefining the way we buy and cook our beef, pork, fowl, and game. The momentum of this revived butcher-love has created a carnivorous frenzy, pulling a new generation of home cooks straight into the kitchen Primal Cuts: Cooking with America s Best Butchers is their modern meat bible. Marissa Guggiana, food activist, writer, and fourth generation meat purveyor, traveled the country to discover 50 of our most gifted butchers and share their favorite dishes, personal stories, and cooking techniques. From the Michelin star chef to the small farmer who raises free-range animals butchers are the guide for this unique visual cookbook, packed with tons of their most prized recipes and good old-fashioned know-how. Readers will learn how to cook conventional and unconventional meat cuts, how to talk to their local butcher, and even how to source and buy their own whole animals for their home freezer. Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.

Colorful, festive, and filled with imaginative ideas, this superb Christmas cookbook features cakes, cookies, and other holiday favorites, plus full-course menus, great gift ideas, and much more.

Full color photographs and B & W illustrations throughout

The importance for a proper, adequate and balanced diet both in the context of general health and in relation to work would hardly need emphasis. Good nutrition not only contributes to improved health and greater welfare but also provides for improved work performance and productivity. The ILO has been concerned for well over a half century with the subject of nutrition of workers and its experience in this area is proven. In 1971 a joint FAO/ILO/WHO meeting recommended the need to intensify efforts and activities to increase awareness and to prepare a simple and practical manual covering the basic principles of workers' feeding and methods for the establishment and operation of workers' feeding programmes. Hence this manual which we hope will meet this long felt need and promote greater interest and effort by national authorities, employers and workers in the development, management and operation of canteens and other types of food services for workers.