Applied Facilities Management for the Hospitality Industry is designed to provide readers with a practical approach to understanding the activities and responsibilities involved in managing the aspects of a hospitality enterprise. It presents real world analysis of the concerns, issues, and practices used by facilities managers in the profitable support of hospitality operations. Written in clear terms and using a common-sense approach to facilities management, the book approaches complex issues in an easy to understand and relatable manner. Specific topics include the functions and responsibilities of a facilities manager, information management, effective communication, workload planning and staffing, and financial management, among others. Applied Facilities Management for the Hospitality Industry features management tools and systems developed and used by the author in the management of large buildings and systems. Using real world experience in both the facilities and construction management of modern buildings and campuses, the book enables readers to not only understand the concepts, but also be prepared to use them in real world facilities issues in the hospitality industry.

THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts, the ServSafe (R) Coursebook 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester. Developed by the industry, for the industry, ServSafe (R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

Food and Beverage Service is THE book to help students develop their professional skills in the hospitality industry. Written by authors with years of experience in industry and training, you can be confident that this comprehensive textbook will cover everything that learners need to know for their level 1 and 2 S/NVQ food and beverage service course.

A comprehensive and wide-ranging introduction to operational hotel management, this textbook brings together business administration, management and entrepreneurship into a complete overview of the discipline. Essential reading for students of hospitality management, the book also benefits from online support materials including student tests, a glossary and PowerPoint slides.

Catering isn't an easy business. Even if you're the best cook, it's full of twists and turns that can keep your profit margin low or as flat as a poorly baked cake. But there are ways to reverse that trend and make those profits rise. Jeff Dombeck, a food service professional with nearly forty years of experience, offers yet another book on how to make your catering business profitable. The Rich Caterer's Bible Companion builds on the knowledge already shared in his book The Rich Caterer's Bible: The Testament of Cuisine. Dombeck knows the business. His education includes degrees in culinary arts from schools including the Culinary Institute of America in Hyde Park, New York. He has experience in full-service catering, restaurants, country clubs, bakeries, and upscale markets, and he currently co-owns Specially For You Catering LLC, in Wisconsin. He is also an instructor of culinary arts and management. Thanks to Dombeck's books, you don't have to take his classes to benefit from his knowledge. The Rich Caterer's Bible Companion builds on what he already shared in his first book. He reviews his tips for success and offers more practice exercises to help you maximize your profitability in this risky business. Dombeck urges you to not only learn as much as you can but to then pass along the information to your employees, who are allies in your effort to one day be a rich caterer. The best way to learn from the information in The Rich Caterer's Bible Companion is to complete each form and then check the answer key to see if you entered the right answers. Remember that just like in cooking, practice makes perfect. The multiple forms make it easy to do. Dombeck reviews important mathematical equations in sections covering parts of the business including how to convert recipes to your needs. He goes over how to calculate your costs and trim your waste. The new tome builds on what Dombeck covered in his first book while centering on what he considers the most vital concepts. Remember, the key to success in any business is to maximize your profits in every area of your business that you can. That can be especially tricky in catering, a business in which much of your inventory is perishable. Without careful calculations, you end up with waste rather than profit. The Rich Caterer's Bible Companion is just that-a companion book. It is meant to be read after reading The Rich Caterer's Bible: The Testament of Cuisine. Dombeck's how-to manual shares inside scoops and wealth-creating secrets that many others won't tell you. It explains and emphasizes the steps needed to turn your catering into a profit-making machine. Both books belong on your bookshelf if you want to reach your full potential as a caterer. Don't risk wasting your profits. Learn from a master of the trade as you read Dombeck's books on how to find catering success.

This introductory textbook shows you how to apply the principles of marketing within the hospitality industry. Written specifically for students taking marketing modules within a hospitality course, it contains examples and case studies that show how ideas and concepts can be successfully applied to a real-life work situation. It emphasizes topical issues such as sustainable marketing, corporate social responsibility and relationship marketing. It also describes the impact that the internet has had on both marketing and hospitality, using a variety of tools including a wide range of internet learning activities. This 3rd Edition has been updated to include: Coverage of hot topics such as use of technology and social media, power of the consumer and effect on decision making, innovations in product design and packaging, ethical marketing and sustainability marketing Updated online resources including: power point slides, test bank of questions, web links and additional case studies New and updated international case studies looking at a broad range of hospitality settings such as restaurants, cafes and hotels New discussion questions to consolidate student learning at the end of each chapter.

For courses in experimental foods, food science, and related topics Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before has food received so much attention. Today's news shines a spotlight on food, food science, and nutrition - beckoning today's readers to an exciting career in this essential industry. Foods: Experimental Perspectives, Eighth Edition blends the underlying science with discussion of GMOs, sustainability, healthy and trendy food choices, and other current consumer issues. Its clear presentation of the science guides readers through complex concepts that influence practices in food preparation and product development. The study of foods begins with an in-depth presentation of carbohydrates and food sources, followed by a careful look at lipids, and ultimately proteins and their principal sources. Aspects of the food supply, including safety, preservation, and additives are then examined. Discussion of the research process and evaluation techniques used in food research and product development close the text. Professional vocabulary is developed through margin definitions and a substantial glossary, while other learning aids - chapter objectives, summaries, study questions, "Food for Thought" boxes, and photos - support the reader's journey through the exciting look at food, food science, and food safety.

Having driven into the sunset in the final episode of Channel 4's The Hotel, Mark Jenkins is back doing what he does best - entertaining the nation. His unique take on life, affable charm, and woefully naive exploits are all captured with great comedic effect in this, his first book. In The World According to Manager Mark you will discover just what makes this real-life Basil Fawlty tick. Containing Mark's opinions on everything from AGEING to YORKSHIRE PUDDINGS, from BUS LANES to VEGETARIANS, and featuring VOL-AU-VENTS, INFLATABLES and countless SAUSAGES, this book houses more entertainment than a hotel in peak season. Frank, forthcoming and downright funny, in this A-Z of Mark's world you'll find a manifesto for a life in which we discover the difference between naturists and naturalists, umbrellas are categorised as dangerous weapons and green food is banned. Whether you consider yourself rich, poor or normal, and whether you drink real champagne or 'nearly champagne', this book contains something for everyone. Even the Queen! What's more, you might learn a thing or two. UNBELIEVABLE!

Public spaces have become platforms for the invention and display of self-identity, especially in the affluent West where the restaurant, from local cafe to Michelin-starred establishment, deftly stages these performances. In this follow-up to her classic Dining Out: A Sociology of Modern Manners, Joanne Finkelstein takes a fragment of social life-restaurant dining-and uses it to examine the dramatic effect our public behavior and social habits have on our private desires and sense of identity. In Fashioning Appetite, the restaurant becomes a liminal space in which public and private boundaries are constantly renegotiated, where our personal celebrations and seductions are conducted within full view of the next table, and where eating alone has become a perilous social minefield. When food is fetishized and identity becomes a capitalist commodity, the experience of the restaurant transforms appetite into both a pleasure and a torment in which being satisfied with one's meal is linked to being satisfied with oneself. Applying new research in emotional capitalism to popular culture's pervasive images of conspicuous consumption, Finkelstein builds a cultural portrait in which every forkful is weighted with meaning.

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics Foodservice Operations for Today's College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world. The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant's rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world's great destination restaurants.