The fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia.
The extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems is analysed, Results reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.

Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplacewith various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expendituresincluding human resourcesto be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriersand the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks' locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.

"A Neoclassic View of Plated Desserts demonstrates both the subtle and theatrical pizzazz of a talented collective of visionaries." —Andrew MacLauchlan Executive Pastry Chef, Coyote Cafe "A brilliant addition to Tish Boyle’s and Timothy Moriarty’s series of cookbooks. This dynamic duo has thoroughly translated the recipes of some of our country’s leading pastry chefs with immense ease and perfection. It is with enormous admiration that I recommend this cookbook to anyone searching for a greater knowledge of desserts." —François Payard Owner, Payard Patisserie & Bistro Author, Simply Sensational Desserts "It is the purpose of a neoclassic dessert to isolate the integral elements of a time-honored classic and transform its components to produce a dessert with the grandeur demanded by today’s consumer. The pastry chefs who contributed to this book have provided recipes that do just that—and they do it magnificently!" —Bo Friberg Chef/Instructor, The Culinary Institute of America at Greystone

This core introductory textbook examines hospitality systems - the technology and processes that enable goods and services to be delivered to the customer. Systems theory is all about applying a consistent set of ideas and concepts for the analysis of real world situations and problems. This structure facilitates making comparisons, understanding relationships and diagnosing how things really work and therefore allows students to analyse hospitality operations.

This ground-breaking textbook covers all aspects of the subject and draws on a wide range of applications in the service industries. Three sections comprise this book: the first presents underpinning knowledge associated with Yield Management; the second examines contemporary models of Yield Management across a number of service sectors; and the third reviews how Yield Management acts as a decision support system for front-line staff and managers, and also highlights the growing importance of new technologies. The book concludes with a range of case studies taken from airlines, hotels, restaurants, cruise lines and leisure industries.

Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.

A guide to all aspects of leadership, for any student who wants to become a supervisor or manager in the tourism and hospitality industry. The main focus is on managing workplace operations. Emphasis is also placed on the management of staff, including job design, selection and training, and monitoring workplace performance. The book also deals with policies and procedures in detail, including occupational health and safety.

The Globalization of Tourism & Hospitality is an innovative textbook that provides a fresh insight into the strategic rationale behind the globalization of the tourism & hospitality industry. The book draws on the unique backgrounds of the author from different regions of the world to give a truly international perspective on the issues covered.

This book covers all aspects of researching and writing dissertations in hospitality and tourism. Written by experienced teachers and researchers, the book offers a guide to everything from organizing the initial research process, to writing up the results of your findings. Areas covered include: researching topics in hospitality and tourism, key research methods and writing and presenting your findings. It is the only book of its kind and will therefore will be an indispensable source of reference to any student required to write a dissertation or thesis as part of a Hospitality and Tourism-related course.

The Fundamentals of Hospitality Marketing is essential reading for students on degree- and diploma-level courses in leisure and tourism. Practitioners in the industry who have not had the opportunity for a formal course of marketing training and who want to increase their knowledge and understanding of marketing will also find this book of great benefit. Carefully structured to be used in the teaching weeks of one semester, this is the first short, concise, affordable marketing textbook for students of hospitality. Each section of the book is directly related to the hospitality industry through the use of up-to-date examples.

Based on a major international survey of some of the world's biggest employers in the hospitality and tourism industries, this book provides a thorough examination of the problems and issues involved, and reveals that nearly all of the organizations are failing to address the complexities of HRM in the global marketplace. This edited collection features original contributions from some of the most important academics in this field, as well as case studies from North America, the UK, Australia, New Zealand, Russia and South Africa. The book includes sections on employee resourcing, employee development and employee relations, which cover topics such as selection, labour turnover, staff training, multi-site management, employee commitment and legislation. Human Resource Management contains the most up-to-date research into these complex problems and is an excellent and useful resource for researchers, postgraduates and senior managers within the industry.

This second edition of the most complete introductory text available examines the whole of the hospitality industry and the ways in which it operates. The first part examines the accommodation industry: hotels of all shapes and sizes, guesthouses, hospital services, residential care, hostels and halls of residence. The second part focuses on the foodservice industry: restaurants, hotel foodservice, licensed trade, fast food, employee feeding, welfare catering, travel catering and social catering. With contributions from a number of experts, this book is invaluable for students on higher education courses.

The British Retail Consortium (BRC) has produced guidance on interpretation of requirements to the BRC Global Standard for Food Safety Issue 5 for fresh produce packers falling into category 5 - fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this discussion document aims to help companies, auditors and customers understand how to implement the Standards requirements. The guideline includes practical guidance and real scenario examples to illustrate the principles of clauses. Key features: discussion on the principles behind requirements for produce packers; practical guidance and real scenario examples to illustrate the principles of clauses; discussion on points of audit protocol such as scope and audit duration; and, a full glossary and Appendices.

This book is the result of the joint efforts of hospitality and tourism academicians of eleven countries in Central and Eastern Europe - all of them members of La Fondation pour la Formation Hoteliere based in Switzerland, which for more than twenty years has supported the development and the evolution of hospitality and tourism education in thirty nine educational institutions across Central and Eastern Europe. The book analyses hospitality and tourism development in various countries in the period of transition (1990-2015). Its main advantage is that the research is conducted by native hospitality and tourism researchers and specialists from each country. The volume will appeal to a large audience of lecturers, researchers, and students in hospitality and tourism both across Europe and worldwide, as well as to all people interested in Central and Eastern European countries' general development and its specifics during the transition period.

The British Retail Consortium (BRC) has produced guidance for the understanding of how to obtain certification to Issue 5 of the "Global Standard for Food Safety" and the implementation of individual requirements across all industry sectors. The North American version of the "BRC Global Standard for Food Safety Interpretation Guideline" incorporates US terminology. The content and clauses within the Standard remain the same. The guideline discusses the principles behind each of the requirements clause by clause, assisting companies to effective implementation. Included is discussion on how to prepare for a BRC audit, what to expect during the audit and what actions are required following an audit and to maintain certification. This title features the format of the guideline closely mirrors that of the Standard to aid cross-reference. It discusses the principles behind each of the requirements clause by clause. Examples are included to explain the type of documents, procedures and level of detail which would be required by an auditor. It includes a discussion on how to prepare for an audit, what to expect during an audit and how to maintain certification. A full glossary and Appendices.

The Management of Hotel Operations adopts an innovative approach to the study of hotel management based on the concept of key result areas. The book identifies and explores the fundamental issues facing the manager - such as profitability, productivity and quality - and examines alternative strategies for achieving successful performance. The authors have drawn both on current industry practice and on recent research and theoretical studies to demonstrate how hotel management can be made more effective. Throughout the text, a hotel is broadly defined to enable comparisons between independent hotels, chain hotels, hostel accommodation and hospitals. The Management of Hotel Operations is an invaluable textbook for students on degree, BTEC Higher and HCIMA Part B courses in hotel management. It also has much to offer managers in industry.

Human Resource Management for Hospitality Services gives a comprehensive, yet concise overview of the range of human resource issues in the hospitality industry. Its mix of analysis, case studies, and prescription develops a sound understanding of why human resource management is particularly important in hospitality organizations. The book focuses on standard human resource management subject areas to examine how hospitality organizations can attract, develop and maintain an effective workplace. It also includes a successful fusion of theoretical debates and practical concerns in the industry.

Hospitality Accounting covers all the key areas of financial accounting, but is specifically written for non-accounting students. It focuses on the key areas of accounting required to run a hotel, in a simple and straightforward manner. This text includes plenty of cases, mini-cases and questions which help to emphasise the application of theory to practical business issues.

Since the publication of the second edition in 1986, there have been important advances in the field of management accounting. A great deal of progress has been made by hospitality and tourism operators in the area of control techniques, with revenue control in particular receiving a considerable amount of attention. The aim of this new edition is to present all such material and ensure that the book is the most up-to-date. Though retaining the basic structure of the original work, the third edition has been thoroughly revised, up-dated and expanded to cover all the key aspects of tourism.

Modern Foodservice Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive resource brings the four most important foundations in foodservice purchasing under one cover: market and distribution systems, storeroom operations, cost controls and comprehensive product information. In addition, this book covers present-day issues like theft and security, legal and regulatory compliance, and scientific applications like aquaculture and genetically modified organisms (GMOs). This text is packed with useful charts and color photos of the most frequently used products in foodservice. Perfect for use by chefs and culinary educators alike, it's a must have for any serious culinary professional's personal library.

Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's baker respond to the recent evolution of ingredients, products, and presentation. The recipes (called formulas) are based on a variety of classica methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.