The Essential Bartending Crash Course
Do you know how to set up a full bar for that party you're having? How much vermouth to use when your first guest requests a "dry martini on the rocks?" How to measure out a shot of alcohol using the three-count method?
You'll find the answers to all of these questions and much more in this indispensable guide. Rather than teaching you recipes for drinks you've never heard of and will never have to make, the authors focus on the fundamentals of bartending--using the tools, learning the terminology and drink mnemonics, and setting up for a cocktail party. This book will transform the most ignorant imbiber into a sauce-slinger extraordinaire, ready to go out and bartend recreationally or professionally.
This guide includes:
-Basic bar setups, tools, and helpful techniques
-Hundreds of recipes for the most popular drinks and punches, from chocolate martinis to salty dogs
-New chapters featuring everything a bartender needs to know about beer and wine
-A new and improved guide to throwing a fabulous cocktail party
-Hints on finding a bartending job
-Diagrams, illustrations, and many useful tips throughout.

As hospitality continues to establish itself as a mainstream subject area in universities there is a need to create a research culture within this emergent field. This book provides the definitive handbook on hospitality management research. Included in the volume is a state-of-the-art review of philosophies, approaches and methods of research currently in use in the field. A key feature of the book is the coverage of application of these philosophical issues and alternative research methods and approaches. Beyond this, the book discusses perspectives, practices and problems in hospitality management with chapters ranging from a review of quality management, strategic management, IT management right through to small business management. This handbook is the most comprehensive resource and reference piece for researchers, academics and students in the field of hospitality management. Contributions come from leading thinkers in the field: Michael Baker Gerry Barlow Tom Baum Maureen Brookes Francis Buttle David Edgar Martin Friel Alan Fyall David Gilbert Frank Go Anne Hampton Nigel Hemmington Haydn Ingram Stephanie Jameson Stuart Jauncey Nick Johns Peter Jones Conrad Lashley David Litteljohn Andrew Lockwood Rosemary Lucas Michael Olsen Angela Roper Sylvia Sussmann Stephen Taylor Rhodri Thomas Eliza Ching-Yick Tse Sandra Watson Susan Welch Roy Wood

Many aspire to be leaders and entrepreneurs where they can set the tone of business. This is particularly true in the hospitality industry where entrepreneurship is a dominant force, yet few people understand what it demands to be a leader in the sector

Delivering the tools to improve strategic decision-making in hospitality firms... The Handbook of Applied Hospitality Strategy is a comprehensive resource for advanced students and serious practitioners focused on hospitality strategic management. The Handbook includes original thought on key topics, critical articles from the pages of the Cornell Hospitality Quarterly, and integrative commentary. Particular emphasis is placed on the strategies and decisions that determine the long-run performance of a corporation within a competitive hospitality industry context. The Handbook is divided into eleven parts that follow the key activities of the strategic management process. The lead chapter for most parts of the book is a featured work that is original and offers cutting-edge discussion on an important facet of hospitality strategy. Each of the eleven parts of the book concludes with a commentary chapter that reflects on all of the works included in that section. Throughout the chapters, the authors have offered new ideas, models and frameworks, managerial implications of research findings, and suggestions for future practice. The emphasis is on strategy formulation, implementation, and evaluation. Key issues such as pricing, service delivery, experiential branding, franchising, acquisitions and mergers, human resource management, change management, and culture creation are featured. As the role of strategic decision-making grows in importance in hospitality firms, the Handbook of Applied Hospitality Strategy delivers a comprehensive volume on core ideas and practices with useful managerial implications from senior industry practitioners and top hospitality scholars, making this an invaluable resource for tourism and hospitality programs as well as industry professionals.

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.

'An exciting new text about the true origins of the hospitality and tourism industry, identifying how an understanding of the past can inform modern approaches to hospitality and tourism management. * Covers the study and development of the origins of hospitality traditions within the domestic, civic and commercial contexts of hospitality; * Provides a unique insight into the evolution of hospitality and the roles of 'guest' and 'host' as we recognise them today; * Focuses on the social, economic and geographical influences from Classical Antiquity to the Renaissance. Ideal for semester teaching, it serves as an introductory text for Hospitality and Tourism Studies, as well as providing a sound foundation for postgraduate studies.'

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.

STARBUCKED is the first book to explore the incredible rise of the Starbucks Corporation and the caffeine-crazy culture that fuelled its success. Part Fast Food Nation, part social history, STARBUCKED combines investigative heft with witty cultural observation. How did Starbucks become an international juggernaut? What made the company so beloved that more than 40 million customers visit every week, yet so loathed that protestors have firebombed its stores? Why did Americans suddenly become willing to pay $4.50 for a cup of coffee? And why did the world follow? Taylor Clark provides an objective, meticulously reported look at how Starbucks manipulates psyches and social habits to snare loyal customers, and why many of the things we think we know about the coffee chain are false.

The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job thats best for them. Each book offers:

• The latest information on a field of interest
  
• Training and education requirements for each career
  
• Up-to-date professional and internet resources
  
• Salary statistics for different positions within each field
  
• And much more
  

The McDonald's Corporation is not only the largest system-wide sales service in the world, it is a phenomenon in its own right, and is now recognized as the most famous brand in the world. By providing a detailed analysis of the extent to which the McDonald's Corporation adapts or imposes its labour relations policies in Europe, this volume represents a real life case study revealing the interaction between a global multi-national enterprise and the regulatory systems of a number of different European countries. Key features include:

* an overview of the McDonald's Corporation's development and structure
* an analysis of its corporate culture and the issues of franchising
* an examination of key union strategies, including systems of co-determination, consultation and collective-bargaining
* a chapter dealing specifically with European legislation, in particular the McDonald's European Works Council
The author systematically analyzes the conflict between the McDonald's Corporation and the industrial relations systems of the European countries within which it operates, and exposes this conflict as an 'unequal struggle' between economic liberalism and collectivism.

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.

Popular imagination has made the pub an enduring cultural icon in Australian life. Since colonisation the pub has played a quintessential part in Australian life, both socially and economically. In this mixture of labour history and cultural history, first published in 1997, Diane Kirkby explores the central figure of the barmaid. Now a dying breed, she once played the combined roles of mate, confidante, surrogate-mother and sexual object. Drawing on previously unused archives, documentary sources and oral history, Barmaids traces the sexualisation of the industry and the feminist and temperance debates about it. It covers women's demands for equal pay and drinking rights in the post-war period and concludes in the mid-1990s with the labour market changes and drinking customs which saw the end of the old pub culture and the place of barmaids within it.

Balancing the Tides highlights the influence of marine practices and policies in the unincorporated territory of American Samoa on the local indigenous group, the American fishing industry, international seafood consumption, U.S. environmental programs, as well as global ecological and native concerns. Poblete explains how U.S. federal fishing programs in the post-World War II period encouraged labor based out of American Samoa to catch and can one-third of all tuna for United States consumption until 2009. Labeled "Made in the USA," this commodity was sometimes caught by non-U.S. regulated ships, produced under labor standards far below continental U.S. minimum wage and maximum work hours, and entered U.S. jurisdiction tax free. The second half of the book explores the tensions between indigenous and U.S. federal government environmental goals and ecology programs. Whether creating the largest National Marine Sanctuary under U.S. jurisdiction or collecting basic data on local fishing, initiatives that balanced western-based and native expectations for respectful community relationships and appropriate government programs fared better than those that did not acknowledge the positionality of all groups involved. Despite being under the direct authority of the United States, American Samoans have maintained a degree of local autonomy due to the Deeds of Cession signed with the U.S. Navy at the turn of the twentieth century that created shared indigenous and federal governance in the region. Balancing the Tides demonstrates how western-style economics, policy-making, and knowledge building imposed by the U.S. federal government have been infused into the daily lives of American Samoans. American colonial efforts to protect natural resources based on western approaches intersect with indigenous insistence on adhering to customary principles of respect, reciprocity, and native rights in complicated ways. Experiences and lessons learned from these case studies provide insight into other tensions between colonial governments and indigenous peoples engaging in environmental and marine-based policy-making across the Pacific and the globe. This study connects the U.S.-American Samoa colonial relationship to global overfishing, world consumption patterns, the for-profit fishing industry, international environmental movements and studies, as well as native experiences and indigenous rights. Open Access publication of this book was made possible by the Sustainable History Monograph Pilot, an initiative sponsored by the Andrew W. Mellon Foundation.

CONTENTS - FOREWORD I BASIC FOOD INGREDIENTS - II MILK AND MILK PRODUCTS - III CONFECTIONARY, COCOA, COFFEE AND TEA - IV DESSERT POWDERS AND PUDDINGS - V SAUCES, DRESSINGS AND PICKLES - VI FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER - VII PIE FILLINGS AND PIES - VlII COOKIES, DOUGHNUTS AND CAKES - IX FLAVORS, SYRUPS AND BEVERAGES - X FRUITS AND VEGETABLES - XI CANNED GOODS - XII JELLIES AND PRESERVES - XIII PLANT SANITATION AND SANITARY FOOD CONTROL - XIV COMPOSITION OF FOODS AND PREVENTION OF CAKING - XV PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING - WEIGHTS AND MEASURES - CHEMICAL GLOSSARY - ABBREVIATIONS - BIBLIOGRAPHY - INDEX - FOREWORD - This book is written for everybody interested in the preparation of food from the manufacturing plant executive, the food chemist, and the food salesman, right down to the housewife. The author's knowledge of the subject is based on scientific training and many years of practical, first-hand experience in the manufacture of foods. In addition to compiling the results of his own experience, he has included methods developed and used by other specialists in the field. Whether the food manufacturer has an old, well-established business or is just starting up a small plant, it is hoped that this book will be an essential part of his equipment. To the established manufacturer, it presents the latest developments and the newest scientific methods in the field of food production. To the beginner, it offers the fundamentals on materials and methods, without which he cannot hope to be successfuL Although the production of good, nutritious food is still an art, as it has always been, in this age of rapid scientific development and ever-increasing knowledge, it is fast becoming an exact science. The food manufacturer must plan wisely and prepare his products scientifically and with understanding. This book presents the manufacture of food as a series of operations governed by well-defined physical, chemical, and bacteriological principles which must be understood and carefully followed for good results. Here are scientific, factory-tested formulas for making hundreds of commercial food products in the canning, flavoring, beverage, confectionery, bakery, condiment, dairy, meat, fish, and allied industries. The sections on plant sanitation and food handling present the latest scientific methods of hygienic control in the food industry. The most modern developments in the fields of dehydration and freezing of fruits and vegetables are completely discussed in a comprehensive chapter on the subject.

Service Management Principles for Hospitality and Tourism gives an introduction to hospitality and tourism and talks about the role of communication in this sector. It brings the focus of the readers to food service management and the aspect of marketing in the hospitality industry. Also discussed in the book is the quality management in the hospitality industry, the role of customer satisfaction in this sector, the management of corporate travel and tourists, the management in technological and networking sense, the challenges that lie in the hospitality and tourism sector and the future that the sector may undergo. The readers are provided with the basic knowledge on all the possible aspects of the management of hospitality and tourism sector.

Although little remains of Hawai'i's plantation economy, the sugar industry's past dominance has created the Hawai'i we see today. Many of the most pressing and controversial issues-urban and resort development, water rights, expansion of suburbs into agriculturally rich lands, pollution from herbicides, invasive species in native forests, an unsustainable economy-can be tied to Hawai'i's industrial sugar history. Sovereign Sugar unravels the tangled relationship between the sugar industry and Hawai'i's cultural and natural landscapes. It is the first work to fully examine the complex tapestry of socioeconomic, political, and environmental forces that shaped sugar's role in Hawai'i. While early Polynesian and European influences on island ecosystems started the process of biological change, plantation agriculture, with its voracious need for land and water, profoundly altered Hawai'i's landscape. MacLennan focuses on the rise of industrial and political power among the sugar planter elite and its political-ecological consequences. The book opens in the 1840s when the Hawaiian Islands were under the influence of American missionaries. Changes in property rights and the move toward Western governance, along with the demands of a growing industrial economy, pressed upon the new Hawaiian nation and its forests and water resources. Subsequent chapters trace island ecosystems, plantation communities, and natural resource policies through time-by the 1930s, the sugar economy engulfed both human and environmental landscapes. The author argues that sugar manufacture has not only significantly transformed Hawai'i but its legacy provides lessons for future outcomes.

Why do the Chinese, who are mostly lactase non-persistent, suddenly thirst for milk today? Whether it is formula milk, fresh cow milk, or tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and environmental concerns. Milk Craze examines and compares developments in China's dairy industry and dietary dairy consumption, cross-nationally and globally, and more specifically in two localities: Shunde and Hong Kong. Through an innovative analysis of medical texts and social media, as well as careful ethnographic studies, Veronica Mak ponders why the surge in demand for Western cow milk coincides with the plunge in sales of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and destroy local dairy farms. She shows that the rise of milk consumption is not just about the globalization of cow milk production and Westernization of the Chinese diet, but also due to the crossovers between the traditional Chinese diet and medicine and modern global diets. She uses these reference points to explore the multiple meanings of dairy foods in China, such as the class and cultural attributes associated with British "milk tea" and flavored yogurt products, water buffalo curds and cheese, and the lower class associations of labor in the water-buffalo dairying industries, and then discusses these developments in China through colonial and modern global perspectives. Milk Craze argues powerfully that the Westernization or dramatic change of diet in China too often obscures structural, educational, occupational, and social stresses and constraints, while naturalizing the dubious redefinition of health, cognitive performance, and ideal body shape as individual responsibility and imperative.

Why do the Chinese, who are mostly lactase non-persistent, suddenly thirst for milk today? Whether it is formula milk, fresh cow milk, or tea with condensed milk, the rocketing milk consumption and production in China are of increasing global food safety, health, and environmental concerns. Milk Craze examines and compares developments in China's dairy industry and dietary dairy consumption, cross-nationally and globally, and more specifically in two localities: Shunde and Hong Kong. Through an innovative analysis of medical texts and social media, as well as careful ethnographic studies, Veronica Mak ponders why the surge in demand for Western cow milk coincides with the plunge in sales of indigenous water-buffalo milk and cheese. She reveals the multiple ways in which global industries and Chinese dairy conglomerates sabotage and destroy local dairy farms. She shows that the rise of milk consumption is not just about the globalization of cow milk production and Westernization of the Chinese diet, but also due to the crossovers between the traditional Chinese diet and medicine and modern global diets. She uses these reference points to explore the multiple meanings of dairy foods in China, such as the class and cultural attributes associated with British "milk tea" and flavored yogurt products, water buffalo curds and cheese, and the lower class associations of labor in the water-buffalo dairying industries, and then discusses these developments in China through colonial and modern global perspectives. Milk Craze argues powerfully that the Westernization or dramatic change of diet in China too often obscures structural, educational, occupational, and social stresses and constraints, while naturalizing the dubious redefinition of health, cognitive performance, and ideal body shape as individual responsibility and imperative.

This book introduces undergraduates to the principles of financial management. In doing so, the book contextualizes these principles within the hotel industry. The book is intended as a practice guide for students. It can also act as a reference point for those already working in the industry. The target audience includes employees and owners. Other stakeholders within the industry may also be interested in the book.

SMEs are visible in all sectors, including the tourism and hospitality sector. Small and medium-sized tourism enterprises provide an array of products and services, including accommodation, transportation, catering (foods and beverages), attraction sites, and activities. This book explores what an SME is and how they operate in tourism and hospitality industry. It pays attention to the tourism and hospitality industry. The scope of tourism and hospitality is wide and includes a variety of activities. In that regard, this book pays attention to tourism and hospitality activities that fall under the small and medium-sized enterprises (SMTEs). Readers will gain an understanding of the challenges faced by tourism and hospitality SMEs, the opportunities, policies, regulations, and future projections as well.

The front office is the "nerve center" of the hotel as it is the key source of information pertaining to guest services. It serves as the main channel of communication and information dissemination for the hotel and is the core point of the hotel department's business activities. The way the front office operates has become a yardstick by which the organization measured. The book is packed with comprehensive knowledge of front office systems and procedures. Readers will understand operating and procedure of guest safety and security in the hotel, various licenses required for hotel business, and get acquainted with prevailing laws pertaining to hotel operations as well as how front office operations can be computerized, and much more.