Targeted, effective learning for the Level 1 Diploma in Professional Cookery. Full coverage of all units of the 7100 Level 1 Diploma in Professional Cookery. Clear and easily accessible content has been written with the needs of the Level 1 learner firmly in mind. Supports the development of all necessary skills and covers all required underpinning knowledge to give candidates a comprehensive learning resource.

How did quirky brother and sister, who left school at fifteen, come to be running the UK's leading events company, numbering among their clients some of the biggest celebrities in the World? The answer involves a lot of hard work, a lot of good judgement, a lot of learning and a lot of mistakes, and above all, an awful lot of fun. In this entertaining, inspirational and often hilarious book, Secret Millionaire, David Jamilly, tells the story of how he and his sister Kim went from Children's entertainers to heads of multi-million pound events empire Theme Traders. His searingly honest, warts and all account, which details their mistakes as well as their triumphs and gives hard-learned, practical insider tips on all aspects of party planning, will appeal to budding entrepreneurs, professional event organisers, and anyone who just wants to throw an unforgettable party.

This book examines issue in human resource management in hospitality, including selection, compensation, motivation, training, and labor relations.

During the last decade, indigenous youth from Northeast India have migrated in large numbers to the main cities of metropolitan India to find work and study. This migration is facilitated by new work opportunities in the hospitality sector, mainly as service personnel in luxury hotels, shopping malls, restaurants and airlines. Prolonged armed conflicts, militarization, a stagnant economy, corrupt and ineffective governance structures, and the harsh conditions of subsistence agriculture in their home villages or small towns impel the youth to seek future prospects outside their home region. English language skills, a general cosmopolitan outlook as well as a non-Indian physical appearance have proven to be key assets in securing work within the new hospitality industry. Leaving the Land traces the migratory journeys of these youths and engage with their new lives in cities like Bangalore, Mumbai, Hyderabad and Thiruvananthapuram.

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 global wellness industry is currently valued at $4.4 trillion and wellness in hospitality and tourism is one of the fastest-growing travel segments. Wellness Management in Hospitality and Tourism is the first text that: * discusses and evaluates the design, operation and management of a wellness event in food service, hospitality and tourism businesses. * evaluates the implementation of wellness management programs in food service, hospitality and tourism businesses. * identifies and describes wellness customer segments within food service, hospitality and tourism businesses. Comprised of 14 chapters - one for every week of a semester - that study the science behind the trends and look at every aspect of health and wellness across the tourism and hospitality industries, this text provides students with the skills and knowledge to become a leader in the development of this new wave of exciting, nutritious, safe and profitable health and wellness products, services and practices. Packed with international case studies and written in a user-friendly style, Wellness Management in Hospitality and Tourism looks at the following key areas and more: * Typologies, scope and segments in health and wellness * Management of wellness amenities and facilities in foodservice, hospitality and tourism businesses * Analysing and managing health and wellness programs and offerings in foodservice, hospitality, and tourism businesses * Health and wellness food and beverage trends * Wellness during crises and pandemics * The Future of wellness management in foodservice, hospitality, and tourism businesses

A concise, practical guide that provides the skills and knowledge for current and future managers across the hospitality industry. The book provide a concise resource for all emerging hospitality managers, and for academics preparing students for careers within the hospitality industry.With a 'how to do' agenda, the authors offer a practical guide to the skills and knowledge needed by those who will be managing bars, restaurants and hotels in the fast moving hospitality retailing contexts. Written in a non-academic style, this book will be a valuable resource for students and early career managers working in the hospitality sector.

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

Over 100 recipes, plus time-saving planning tips and sanity-saving suggestions
Serve terrific food confidently and calmly, and wow your crowd!
Panicky about cooking for a casual church dinner, a posh graduation party, or a holiday feast for 50? With terrific recipes plus tips for everything from planning menus to preparation and presentation, you can serve a hungry crowd without getting all steamed up about it. You'll quickly grasp the basics you need to know to cook like an experienced pro.
Discover how to
* Serve great dishes, from appetizers through desserts
* Determine food quantities when cooking for groups
* Handle food safely
* Add ambience with easy decorations

Hotel Law, Transactions, Management and Franchising presents a practical guide to the issues that face lawyers and industry leaders working in the hospitality field. It aims to develop the reader's understanding of the acquisition process and the complex relationships in management and franchise deals that dominate the hotel industry. This text is written primarily as a desktop reference for legal practitioners working in the hotel law field and is also suitable for students studying towards hotel and hospitality careers both at an undergraduate and law school or graduate level. The highly experienced author, contributors and editors offer insights into the industry players and their preferred positions, desired outcomes, and the potential pitfalls that can ensnare even the most well-planned deals. With broad coverage of the rapidly growing field of hospitality law-including gaming, recreation, and amenities- the book's approach examines the dominant models of hotel ownership, management and franchising, and includes independent hotels and the move towards complex resorts. The book's coverage of key legal topics ranges from real estate, to intellectual property, contracts, and finance.Hotel Law will give readers an understanding of the hospitality industry from the perspective of the transactional practitioner, while examining the multi-party relationships and agreements that develop between an owner, operator, licensor and lender.

The story of one woman's unwitting transformation of her Nottinghamshire family home into one of the most successful private hotels in Britain today, now famed for its cuisine and comfort, feted by celebrities and winner of the 2003 Outstanding Achievement Award. In this candid autobiography, Imogen Skirving vividly recalls her unusual childhood and how, after inheriting Langar Hall, mounting overheads compelled her to take in guests. She relates some of the bizarre and often hilarious episodes with chefs and customers as she struggled to keep both and reveals some of the secrets of her success, often in the face of adversity. Ghosts as well as guests are frequent visitors, as is a cast list of showbiz personalities and other celebrities.

The ultimate quick-reference cost control resource for busy kitchens

The Chef’s Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:

• Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking
• Information on caloric counts, nutrition, and seasonal foods
• Serving sizes accepted in most fine restaurants

A versatile, exhaustive resource, the Chef’s Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more.

The Chef’s Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

All the tools you need to start and run a profitable B&B

Do you dream of owning a B&B? This friendly, practical guide shows you how to make your dream a reality, with expert advice on everything from writing a business plan and finding the right location to handling situations you will encounter as an innkeeper. You'll make your guests feel at home, keep your inn in tip-top shape, and ensure your long-term success

Understand B&B basics -- get an overview of the business and see if you have the skills (and the desire ) to succeed

Find a place to call home -- choose the location, style, and size of your ideal B&B

Transition from visitor to owner -- create your business plan, secure financing, make an offer, and protect your investment

Get ready for your guests -- organize your recordkeeping, set room rates and policies, furnish your inn, and market your services

Set the breakfast scene -- decide the style of breakfast to offer, accommodate guests' needs and restrictions, create signature dishes, and serve refreshments and snacks

Handle day-to-day operations -- take reservations, make your guests feel welcome, hire employees, and maintain your inn

Take your business to the next level -- assess your success, expand your market, increase profit, and prevent burnout

Open the book and find:

How to transition an existing B&B or start from scratch

The biggest problems new B&Bs encounter -- and how to avoid them

The best ways to furnish your inn

Tips for saving time cleaning and preparing breakfast

What you must know to design and update your Web site

Tried-and-tested sample menus and recipes

Ways to guarantee a return guest

How to get extra help when you need it

Events MISmanagement is unique text as it looks at events from a very different perspective - that of how and why events fail and what can be learnt from this in both a practical and academic perspective. Using a wealth of international case studies and examples, the text examines: * Why events fail * What can we learn from event failure * How we can improve practice through learning about event failure * How events can be safer / risk adverse * How to reduce the chance of events failing * A wide range of international examples appealing to a wider audience Each chapter is designed to explore different aspects of how and why events fail and what we can learn from these. Many events fail due to poor planning or human failure and this new text is aimed at understanding how to overcome these issues or reduce the likelihood of failure in the future. The volume provides a case study approach to the event planning process with the cases illustrating how core planning theory and concepts fails to emerge in practice and why. This provides a consistent thread throughout the entire text to link each chapter succinctly.

An excellent training tool for both hospitality programs and working restaurant managers, "Restaurant Service Basics, 2nd Edition" considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This "Second Edition" features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.

This learner's dictionary has an emphasis on the language used in hospitality, tourism and business situations involving Japanese language in general. The dictionary should suit users who have some knowledge of the language but who are not comfortable reading written Japanese. It therefore uses a romaji script. The Japanese vocabulary and expressions have been chosen to emphasize natural rather than strictly literal translations of their English equivalents, and helpful examples of phrases common in hospitality situations are given. Unlike most other dictionaries, this dictionary concentrates on spoken rather than written language. Both everyday and more polite expressions are given, allowing hospitality providers to master the language that Japanese visitors and clients should find appropriate, and avoiding embarrassment from inappropriate usage. Useful appendixes explain some detailed topics, and the introductory notes contain helpful information about speech styles, structure and pronunciation.

The sharing economy is at the centre of number of current debates involving new technologies and innovative services, sustainability, big data and stakeholder engagement. These trends have serious implications for hoteliers, restaurant owners, airlines and car rental companies and service industries as they change the rules of the game across the services industries. This edited volume encourages new theoretical and empirical development on sharing economy studies in the service industries field. This is one of the first academic volumes on this topic to focus on marketing and managerial implications specifically in tourism, services marketing and urban studies. Written by an international team of contributors and using real life case studies, it looks at issues such as: * An introduction to and conceptualization of the sharing economy; * National culture and the sharing economy; * Big data and digital marketing in the sharing economy; * The future of mobility according to Uber; * Rethinking tourism models in the era of the sharing economy; It is a must-have volume for all those researching in the area of the sharing economy who wish to learn more and delve deeper into the implications it has had and will have on the tourism industry and wider tourism economy.

A fully revised and updated new edition of this bestselling and a unique text that explains not only the theory behind the importance of customer service but also acts as a guidebook for those wishing to put this theory into practice. In essence it is the 'whys' and 'hows'of customer service. Fully updated with current statistics, trends, and examples, it is full of references to all the latest research from both academic and practitioner literature. Chapters cover important topics such as the financial and behavioural consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally. The third edition of this book - like the first and second - is easy to read, very current, and full of references to all the latest research. Chapters cover important topics such as the financial and behavioral consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally. The third edition also pays special attention to the COVID-19 pandemic and how it has altered customer service in the tourism and hospitality sector - a sector that was impacted more than any other due to the crisis. In addition to fresh, up-to-date material, the third edition contains 10 new cases from around the world that focus on how individuals or organizations in the hospitality sector have adapted - and even thrived - during the COVID-19 pandemic.

The part of the tourism industry which covers events, conventions and meetings is a substantial part of the global economy and provides employment for a very large number of people worldwide. The breakdown of employees in this sector is complex - employees can be full-time, casual labor or part of a volunteer workforce, and events can be as diverse as the Olympic Games and a local meeting. This book examines the role of people who work in events, meetings and conventions by looking at the context in which they work, and presenting theories, perspectives underlying trends of employment in this sector. Leading authors present international examples to further understanding of the concepts involved in people management in tourism events. This book will be an important resource for students and researchers of leisure, tourism and events management.

Writing a dissertation can be a daunting topic - Researching Tourism, Leisure and Hospitality for Dissertations and Theses 2nd edn is a unique text that takes away the stress, worry and confusion by providing a step-by-step, user friendly guide to all you need to know to successfully research and compile your dissertation or thesis. Now in its second edition, this bestselling text has been fully revised and updated, and now includes two new chapters looking at conducting mixed methods research, as well as analysing mixed methods research. * Clearly links research processes with the presentation of these in the writing of dissertations and theses. * Draws on the work of undergraduate, postgraduate and PhD students the author has supervised, over 30 years to provide examples of dissertation/theses material. * Uses case studies/examples based on the author's own peer reviewed research. * Written in an accessible style. * Presents tried and tested student activities. It provides a discussion of research approaches, looking at key differences and similarities. A critical evaluation of these different approaches is provided and, importantly, a discussion on selecting the appropriate approach(es) for your dissertation. It takes the reader from the initial idea and topics, through the literature review, methodology, presenting and analysing results and successfully making conclusions. Unlike other texts available, this book includes case studies based on the author's own research, as well as students' work, to demonstrate different research approaches and techniques, providing an opportunity for criticism and a discussion on 'learning from mistakes.' A must-have text for all students on how best to conduct research, compile your findings and to present them in the resulting dissertation.

This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond.
The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.

In the wine industry, sustainability is an extremely important issue for two main reasons: Firstly, the industry faces serious threats as a consequence of climate change, as well as water and energy scarcity. Secondly, proper sustainable management of wineries can mean obtaining a competitive advantage by allowing them to increase market share and organizational innovation processes. In this sense, previous work has shown that customers tend to select wines that have been developed following sustainable practices, despite not knowing what this means in practice. Sustainability Challenges in the Wine Industry serves as a guide for study, reflection, and critique to understand sustainability in the wine industry in its triple aspect (economic, social, and environmental). The book sheds light on the new trends and challenges of the wine industry, making it a must-read for academicians and managers who want to deepen their knowledge of the wine industry as well as its link with sustainability. Covering key topics such as wine tourism, green innovation, and consumer behavior, this premier reference source is ideal for industry professionals, business owners, managers, entrepreneurs, researchers, scholars, academicians, practitioners, instructors, and students.