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Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry
How to build extraordinary, memorable, and profitable buffets, from
acclaimed experts The ability to plan and execute a successful
buffet is an essential skill for foodservice professionals in the
rapidly growing realm of catering and special events whether
executed by an independent business or as ancillary services
offered by restaurants, hotels, clubs, colleges, and hospitals.
Modern Buffet Presentation successfully incorporates the art of
buffet and banquet entertaining with tantalizing, current recipes;
guidance on plating, garnishing, and arranging; and design concepts
and visual appeal. Practical concerns for the professional are
thoroughly addressed from setting price points, selecting proper
equipment, and training staff to marketing, communicating with
clients, and practicing proper sanitation. Guides to menu planning,
including action stations (omelets made to order) and creation
stations (sushi bars), help professionals navigate the many
possibilities in serving large numbers creatively and effectively.
Nearly 200 recipes provide inspiration for buffet foods that
delight customers while contributing to the bottom line, and more
than 100 color photographs illustrate winning dishes, successful
buffet setups, and platter arrangements, as well as provocative
centerpieces and displays. * Written by a husband and wife team
with more than 50 years combined experience in the catering and
restaurant business * Combines the business of running a catering
operation with recipes and menus to provide inspiration * Features
tantalizing photos by Francesco Tonelli
The books in this series from the editors of the Food Service
Professional are the best and most comprehensive books for serious
food service operators available today. These step-by-step guides
on a specific management subject range from finding a great site
for your new restaurant to how to train your wait staff and
literally everything in between. They are easy and fast -to-read,
easy to understand and will take the mystery out of the subject.
The information is "boiled down" to the essence. They are filled to
the brim with up-to-date and pertinent information. The books cover
all the bases, providing clear explanations and helpful, specific
information. All titles in the series include the phone numbers and
web sites of all companies discussed. What you wont find are wordy
explanations, tales of how someone did it better, or a scholarly
lecture on the "theory". Every paragraph in each of the books is
comprehensive, well researched, engrossing, and just plain
fun-to-read, yet are packed with interesting ideas.
Regardless of size and type a characteristic to all hotels is the
need of Housekeeping services. Housekeeping is very significant of
the lodging of the hospitality industry. The purpose of
housekeeping is to maintain clean safe and healthy environments. It
is essential for students in hospitality to understand housekeeping
management. The book introduces capacity and housekeeping
operations in any kind of hotels. Housekeeping is an important part
of hotel industry for which skill standards should be developed.In
a variety of set ups, the function of housekeeping is to create
clean and safe environment. A reference work for students and
researchers. For students in hotel and restaurant management and
professionals seeking to enhance their management capacities.
Present book is an essential practical introduction to the field of
housekeeping management. This book is resource for leading a
winning housekeeping operation in any establishment, from the
smallest bed and breakfast to the largest luxury hotels.
Unchained: Building Next Generation Supply Chain Systems for the
Changing Restaurant Industry explores the vital characteristics and
attributes that are critical for building efficient and successful
supply chains. Unchained is organized into three distinct parts.
Part I provides a background baseline knowledge of the restaurant
industry, the changing agricultural and geopolitical world, and the
role of foodservice supply chains as vital to the success of the
foodservice industry. In Part II, the eight key pillars that are
essential for creating high-performing foodservice supply chains
are presented. Part III provides a diagnostic methodology for
assessing the performance of a supply system, including the
determination of its benefits and return on investment. Each
chapter includes learning objectives, key terms, discussion
questions, and a case example that runs throughout the book to
support connections between critical concepts and real-world
application. Unchained is an essential resource for future and
current foodservice industry professionals committed to building
effective supply chain systems.
Hospitality Management Law introduces students to legal concepts as
applied to the hospitality industry. The text provides knowledge of
business law concepts for preventative action, when to contact a
lawyer, and how to navigate a myriad of legal situations. The text
includes an historical overview of the sources of American law
complemented with the fundamentals of litigation. Included is an
explanation of substantive areas of business law as applied to the
hospitality industry. Subsequent chapters explain the procedural
components of a lawsuit in more detail. Topical coverage includes
contracts, negligence, government regulation, business relations,
finance and banking, and international business issues. Hospitality
Management Law is ideal for courses in business management and
business law. It provides students and industry professionals with
a solid knowledge base to compete within the industry.
The COVID-19 pandemic caused a disruption for many industries at
its emergence, including the rental industry. The rental industry
consists of more than just car rentals. It also includes Airbnb,
house rentals, cruises, and other means of transport. This
industry, which relies on tourism, was negatively affected by the
travel restrictions that were put in place due to the pandemic. As
such, it had to quickly adapt and grow to abide by the rules of the
""new normal"" in order to survive both during the pandemic, as
well as implement new models and strategies that would help it to
regain its success post-COVID-19. Socio-Economic Effects and
Recovery Efforts for the Rental Industry: Post-COVID-19 Strategies
is a critical reference book that discusses the effects of the
COVID-19 pandemic on the rental industry and the ways in which the
rental industry adapted under the new global restrictions affecting
tourism. This book covers recovery efforts for the rental industry,
analyzes global cases of the effects and adaptations the rental
industry has undergone, and discusses the sociological aspects of
the pandemic. While highlighting topics such as e-commerce,
financial leasing, second home tourism, and sharing economies, this
book is essential for executives, business owners, managers, rental
agencies, ridesharing companies, academicians, researchers, and
students interested in the current state of the rental industry and
how it plans to overcome the challenges caused by the pandemic.
Sustainability in the Hospitality Industry equips future
hospitality and tourism managers with the skills and knowledge they
need to create systems and cultures within their organizations that
address the growing demand for sustainability. The text helps
students recognize and embrace the opportunity to become leaders in
sustainability and help set the standards for other industry
professionals to adopt. Opening chapters provide readers with an
overview of the breadth of sustainability in the hospitality
industry, as well as current sustainable trends and practices.
Additional chapters cover sustainability in the foodservice and
lodging industries, tourism, and supply chains. Students learn
strategies for sustainable beverage production, personnel
management, marketing, and finance. The text expands its coverage
to also address casino, cruise ship, and sport and entertainment
venue management. The closing chapter summarizes the various
strategies and concerns addressed throughout the book. To enrich
the student learning experience, each chapter includes learning
objectives, an introduction, a chapter summary, key terms,
discussion questions, and an industry spotlight, which demonstrates
how various companies around the world have implemented a variety
of sustainable practices. Sustainability in the Hospitality
Industry is well suited for undergraduate and graduate-level
courses in hospitality and tourism management.
* Thoroughly explains generic knowledge management frameworks and
their application and relevance to planned events and event tourism
* International case studies contributed by practitioners and other
experts in the field at the end of chapters used to illustrate
methods and applications. * Online lecturer resources to accompany
in the form of teaching ppt slides, end of chapter multiple choice
questions and sample questions. Provides an in-depth understanding
of the challenging nature of events, where knowledge needs to be
created and shared quickly and efficiently (pre- and during the
event), as well as stored effectively post-event before the event
organising team disperses. Generic Knowledge Management frameworks
and models are introduced, applied and adapted to fit this
challenging environment in order for event organisers to avoid
'reinventing the wheel' each year. Knowledge Management in Event
Organisations is the first book to: * Encourage the adoption of
standard knowledge management frameworks and methods in the field
of event management; * Provide concepts and frameworks that can be
adapted to a range of different events and different stakeholders;
* Introduce the reader to alternative approaches to knowledge
management, such as communities-of-practice, power/knowledge and
Appreciative Sharing of Knowledge; * Recommend best practices for
event organisers to develop a collaborative 'knowledge culture'
through, e.g. trust and mutual understanding, and hence develop
professionalisation of the field; * Develop a better understanding
of how effective Knowledge Management can provide a competitive
advantage for event organisations through, e.g. Efficiency,
Innovation and Organisational Learning. Part of the Event
Management Theory and Methods Series. This series examines the
extent to which mainstream theory is being employed to develop
event-specific theory, and to influence the very core practices of
event management and event tourism. They introduce the theory, show
how it is being used in the events sector through a literature
review, incorporate examples and case studies written by
researchers and/or practitioners, and contain methods that can be
used effectively in the real world. With online resource material,
this mix-and-match collection is ideal for lecturers who need
theoretical foundations and case studies for their classes, by
students in need of reference works, by professionals wanting
increased understanding alongside practical methods, and by
agencies or associations that want their members and stakeholders
to have access to a library of valuable resources. Series editor:
Donald Getz PhD., Professor Emeritus, University of Calgary,
Canada.
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