'Holy hell, this book was intense...it kept me on edge the whole time. I absolutely LOVED this book.' Reader Review 'Ben, I need you. Help me.' 'PLEASE HELP ME!' 'It was an accident...but there's so much blood...' In a frantic late-night phone call, Ben learns his wife, Mia, has killed a man. And she needs his help. When Ben arrives at Mia's hotel room, the scene is horrific - but over the course of the night it will get much worse. All their secrets will be uncovered, and they will discover how far they'll go to protect themselves and each other... will they kill for love? Or will they die for it? One phone call. Twelve hours to save their marriage. And their lives. Told in real-time half-hour chapters, this is a read-in-one-sitting thriller that fans of T.M. Logan and Harlan Coben will devour. Sit down and strap yourself in for the rollercoaster read of 2022. Readers are hooked on answering The Call: 'It grabs you on the first page and the tension doesn't let up. Atmospheric, twisted and utterly compelling - I couldn't put it down.' Debbie Howells, author of The Secret 'Incredibly fast-paced and well plotted, a cracking read.' Araminta Hall, author of Perfect Strangers 'An excellent book - I flew through it...A dark, chilling, twisted delight that had me hooked from the start' Susi Holliday, author of Substitute and The Last Resort 'I loved it! A very fast-paced, action-packed story with lots of craziness and suspense to keep you reading straight to the very end!' Reader Review 'Go with the flow and enjoy the rollercoaster ride...A gripping thriller that surprises, at times, by being laugh-out-loud funny.' Reader Review 'Don't start it unless you have a spare few hours...you won't want to put it down.' Reader Review 'So gripping that I couldn't have put it down even if I had wanted to...full of suspense and mystery, I loved it.' Reader Review 'This one is certainly worth a read. A fun ride through a very dark night. Recommended.' Reader Review 'A fun, high-energy read...this thriller offers you a rollercoaster of a ride.' Reader Review 'Wow... It's intense, gory and gripping, and I really enjoyed it!' Reader Review 'I really enjoyed this book, it grabbed me from the very first page.' Reader Review 'From the very first page this book draws you in. The suspense starts straight away... it kept me hooked throughout' Reader Review 'A twisty and scary read that I couldn't put down!' Reader Review 'A psych thriller, domestic suspense mash-up that is filled to the brim with lies and secrets' Reader Review 'I read The Call in one sitting. It was fast-paced and twisty and kept me intrigued right to the end.' Reader Review

In the modern hospitality industry, it is critical to understand travelers' needs and wants for businesses to survive and remain competitive. Further study on understanding travelers' motivations is essential in this field. Cases on Traveler Preferences, Attitudes, and Behaviors: Impact in the Hospitality Industry showcases several research-based case studies to understand travelers' preferences, attitudes, and behaviors to illustrate empirical methodologies in order to guide academics and practitioners in their research endeavors. Covering key topics such as destinations, rural areas, social impacts, and tourism management, this reference work is ideal for industry professionals, policymakers, researchers, academicians, scholars, practitioners, instructors, and students.

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

The series is designed to meet the needs of students and lecturers of the National Certificate Vocational. To facilitate students' learning, the following features are used in the series: Content is written in easy-to-understand language, key terms are carefully explained, using everyday English, case studies show how to apply the theory in the work environment, the study skills sections help students make the most of their learning in class and prepare for the exams, there are many practice activities and questions with model answers at the back of the title, checklists assist students to make sure that they have covered all the skills and content in each chapter, and summaries at the end of each chapter are useful for exam revision. Lecturers using the series can teach with confidence because content is comprehensive, up-to-date, and meets all the curriculum requirements for the subject, outcomes and assessment standards are clearly identified, and assessment tasks and activities are aligned to the outcomes and assessment standards. Prescribing lecturers have access to comprehensive lecturer support material on CD including model answers to assessments in the textbook, additional assessments with model answers, rubrics for assessments, and general reference material on teaching outcomes-based education. The series is available for all programmes, all fundamental and compulsory subjects, and all elective and optional subjects.

Quality is just as important as quantity to a successful and thriving foodservice operation. This revised edition of your most reliable working recipe file offers over 1,000 quality consumer- and kitchen-tested recipes that will save time and food costs while satisfying even the most demanding customers.

Stated clearly and simply, the recipe procedures enable you to work quickly and economically. Among the new recipes: famous Persian butterscotch piedelicious blueberry corn muffinstasty cranberry coffee cakefabulous four grain breadluscious lemon barsdelightful chocolate crinkle cookiesIn addition, you’ ll find classic recipes for everything from beverages, breads, and entrees to cookies, puddings, and pastries. The tables of cooking temperatures, weights, volumes, and substitute ingredients will help to make your operation run smoothly and build a satisfied and loyal clientele.

The fourth edition of Large Quantity Recipes extends to new areas of business, including inplant foodservice, nursing and retirement homes, church and school foodservice operations, and commercial restaurants. So whether you’ re a supervisor of multiple units with a limited amount of time… a new employee struggling with production and service requirements in a large quantity kitchen… an accountant calculating menu costs… or a student preparing for foodservice systems management, Large Quantity Recipes will serve as the cornerstone of your entire operation.

The service supervisor’s job is a key one in the restaurant business because a large part of the guest’s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:

• Technical know-how and knowledge of serving food
• Ability to direct, train, and motivate the service staff
• Ability to be a good customer relations person—to meet the public and merchandise the restaurant while promoting sales
• Ability to be a good administrator—to organize the work flow and control costs

The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service—poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant’s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.

An all-inclusive guide to wine, beer, and spirits

As people develop more sophisticated tastes, a basic understanding of wine, beer, and distilled spirits is more important than ever for chefs, servers, bartenders, and restaurant managers. And for anyone who simply wants to get more out of enjoying wine, beer, and spirits, developing an appreciation for the history, production methods, and techniques for evaluating alcoholic beverages is an essential first step. For professionals and amateurs alike, "Beverage Basics" provides a thorough and accessible education in the fundamentals.

"Beverage Basics" covers the art and science of winemaking from the vineyard to the table, takes a comprehensive look at the production methods, styles, and ideal food pairings for beer and spirits, and even covers the often-overlooked issues of health and the law. Written by wine and spirits expert and educator Robert W. Small, the book offers expansive coverage of everything you need to know about virtually all of the world's common alcoholic drinks. Offers a uniquely user-friendly approach to the subject of wine, organizing coverage by varietal rather than appellationWritten by Robert W. Small, former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, and Chairman of the Los Angeles International Wine competitionHeavily illustrated with gorgeous full-color photographs, maps, and sample beverage labels

Covering everything from ancient origins to modern drinking habits, "Beverage Basics" is the perfect all-in-one guide for food and beverage professionals, students, and wine and drink lovers.

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Plunkett's Airline, Hotel & Travel Industry Almanac is your complete guide to this fascinating industry. The exciting new reference book will give you access to the complete scope of the travel industry, including our famous analysis of major trends; market research; statistics and historical tables; airlines; hotel operators; entertainment destinations such as resorts and theme parks; tour operators; the largest travel agencies; e-commerce firms; cruise lines; casino hotels; car rental; train travel; and much, much more. It contains thousands of contacts for business and industry leaders, industry associations, Internet sites and other resources. We cover airline consolidation and discount airlines; travel and tourism trends in emerging markets such as India and China; and China's rapid development of high speed passenger trains. This book also includes statistical tables, a travel industry glossary, industry contacts and thorough indexes. The corporate profile section includes our proprietary, in-depth profiles of over 330 leading companies worldwide in all facets of the travel industry, public and private. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

The hospitality industry is one of the most significant drivers of economic growth and socioeconomic advances in both developed and developing countries. This industry contributes directly to gross domestic product, job creation, income level, destination expansion, and economic development. Forecasts for 2020 indicated a promising year was ahead for this industry, but the COVID-19 pandemic had a catastrophic impact. Hospitality companies are experiencing one of the biggest, unprecedented crises to date, and experts must now rethink strategies to ensure these businesses' recovery. Sustainability and Competitiveness in the Hospitality Industry focuses on complex issues from a hotel industry perspective. It surveys existing research by reflecting on the pandemic's impacts and generates scenarios for how to strengthen business structures. Covering a wide range of topics such as digital hospitality and tourism products, this reference work is ideal for managers, business professionals, entrepreneurs, practitioners, researchers, academicians, instructors, and students.

Be My Guest is a language course for pre- and in-service students of Hotel English at the elementary to lower intermediate level.It consists of Student’s Book, Teacher’s Book and audio material on either cassette or audio CD.Written by an author who has considerable experience of teaching this kind of student in France, it focusses on building fluency and vocabulary, and improving grammatical and pronunciation accuracy.The 15 units of the course are each divided into two easy-to-use double page spread lessons and cover the range of communicative situations that hotel workers may find themselves in.