How can you use the latest digital technology to create an environment in which people can learn European languages while performing a meaningful real-world task and experiencing the cultural aspect of learning to cook European dishes? This book explains how to do this from A to Z, covering how a real-world digital environment for language learning was designed, built and researched. The project makes language learning motivational and fun by tapping into people's interest in both cooking and technology - you can learn a language while cooking and interacting with a speaking digital kitchen. The kitchens provide spoken instructions in the foreign language on how to prepare European cuisine. Digital sensors are inserted in or attached to all the kitchen equipment and ingredients, so the digital kitchen detects what learners are doing and gives them feedback. Learners are also able to communicate with the kitchens and can ask for help via photos and videos if they don't understand any foreign language words. Based on two research grants, the book provides five research studies showing the learning experiences of users in five European countries. The book explains the principles and procedures involved in the project, enabling others to design and implement a real-world digital learning environment in the same way. It includes numerous photographs of the system in use and evidence of how and what 250 users actually learnt.

This book has been written by two experts in ventilation and indoor air quality with vast experience in the field of kitchen ventilation in both Asia and Europe. The authors share their extensive knowledge of the subject and present the results of their research programs as well those of other researchers. Discussing advanced theories of and design approaches for kitchen ventilation, it is a useful reference resource for a wide range of readers, including HVAC researchers, designers and architects.

For courses in Beverage Management, Wines, Beers and Spirits, Dining Room Services and Beverage Purchasing and Cost Control. The Beverage Manager's Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.

For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition. This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and "Cultural Accents" features present a global perspective. Study aids include "Key Concepts" chapter roadmaps; "Science Notes" and "Industry Insights"; "Judging Points" to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

For all courses in experimental foods, food science, and related topics. Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The text first surveys the consumer marketplace, career opportunities, and basic food research techniques. Next, it discusses food's physical aspects and preparation, and thoroughly explains carbohydrates, lipids, and proteins. Finally, it presents up-to-date coverage of food safety, preservation, and additives. Learning is promoted through Food for Thought boxes, photos, objectives, margin notes, definitions, charts, web links, and study questions. Updated throughout, this edition includes extensively revised coverage of food safety, GMOs, trans fats, alternative sweeteners, and much more. Also Available - Experimental Foods Labratory Manual ( ISBN 013 215 808 6)

For courses in cooking and food prep. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Also available with MyLab Culinary MyLab (TM) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

Now in its Ninth Edition, Check-in Check-Out remains the leading guide to managing profitable hotel operations. Extensively revised to reflect the industry's rapid change, it presents rich detail about best practices and future directions, while offering the widest coverage of any book in the field. Students gain an intuitive understanding based on the flow of the guest's experience: through reservation, arrival, registration, service purchasing, departure, billing, and recordkeeping. The entire rooms division is covered thoroughly, and linked to other hospitality functions, related industries, and the broader economy. Extensive new coverage includes: increased internationalization; green operations; new financing sources; boutique and urban collections; new reservations strategies; and much more. This edition has been streamlined to help students learn more in less time, and contains 150+ exhibits to promote visual learning.

Create, manage, and grow a successful foodservice operation in any cultural institution

The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution.

A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions’ foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution’s mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to:

• Use catered special events to encourage membership and sponsorship
• Develop and market a private special events program
• Create a restaurant that enhances the visitor experience
• Evaluate and assess in-house restaurants and special events programs
• Renovate or expand an existing foodservice operation
• Ensure food quality and safety

Recent computer-based tools for project planning and management focus on user-friendliness and interconnectivity. However, these programs function on the Critical Path Method, or CPM, which was created in the 1950s. These programs, which involve simplistic models and methods, ignore the fact that the underlying computations on which they function have become woefully inadequate for the complex projects of today. The product of nearly a decade of work, The Dynamic Progress Method: Using Advanced Simulation to Improve Project Planning and Management provides an overview of the research conducted while illustrating some of the issues with current approaches. It presents the Dynamic Progress Method (DPM), an innovative simulation-based approach to project management. It also includes instructions on how to use the accompanying DPM-based simulation tool pmBLOX to plan, manage, and analyze projects. This groundbreaking book is a must-have resource for project planning and management. It introduces a new and better way of planning, estimating, and managing projects that corrects some of the fundamental flaws of the CPM. It brings the computational integrity of planning simulations up to speed with modern needs, making it useful not only to current project managers but also to students who will become project managers.

* Includes contemporary and scantly researched hospitality related topics such as sexual harassment, bullying, & celebrity chefs. * First and only contribution to the research literature on HRM in commercial kitchens * Highly experienced author team in both academia and industry

The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.

Food safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show, we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe. Bridget Hutter considers the understandings of risk and regulation held by those in business and considers the compliance pressures on managers and owners, and how these relate to understandings of risk and uncertainty. Using data from an in-depth case study of the food retail and catering sectors in the UK, the research investigates how business risk management practices are influenced by external pressures such as state regulation, consumers, insurance and the media and by pressures within business. The argument of the book is that food businesses in the UK are generally motivated to manage risk. They realize that good risk management aligns with good business practice. However, there are challenges for an industry that is highly segmented in terms of risk management capacity. The findings have implications for contemporary risk regulation in the increasingly number of countries that rely on self-regulation. Managing Food Safety and Hygiene will prove invaluable for academic researchers and students in risk regulation studies, business studies, food studies, organizational studies, social psychology, socio-legal studies, sociology, management, public administration and political science. In addition, the book will also appeal to practitioners specifically to senior policy makers, regulators and business risk managers charged with managing risk in diverse organizational settings, and across different functional jurisdictions. Contents: Preface Introduction: Setting the Scene 1. Risk Regulation and Business Part I: The Food Retail and Hospitality Industry and Risk 2. The Food Retail and Hospitality Industry in the UK: A Research Approach 3. The Food Industry and Risk: Official Data and Workplace Understandings Part II: Risk Regulation 4. State Governance of Food Safety and Food Hygiene: The Regulatory Regime and the Views of those in the Food Sector 5. Risk Regulation Beyond the State: Research Responses about Non-State Regulatory Influences 6. Business Risk Regulation: Inside the Business Organization Part III: Conclusions and Policy Implications 7. Conclusions and Policy Implications Appendix 1: Profile of Phase 2 Respondents Appendix 2: Phase 2 Questionnaires Appendix 3: Phase 3 Interview Schedule

Invest in the future with this resource which covers all the knowledge needed to master the specific skills required to excel at Levels 2 and 3 and beyond into a career as a pastry chef. Professional Patisserie, written by leading chef lecturers who have been pastry chefs at the Ritz and Claridge's, includes everything needed to help develop industry-standard skills and knowledge, whether you are starting at Level 2, working towards Level 3, or looking to advance existing skills further. - Master essential skills with step-by-step photo sequences and 400 colour photographs that illustrate hundreds of different skills, products and processes, from petit fours to chocolate and decorative pieces - Navigate your way through each chapter easily with helpful grids identifying the recipes suitable for Level 2, Level 3 or the more advanced practitioner - Learn from past mistakes with 'What went wrong?' sections that give clear analysis supported by photographs

For courses in world cookery. Examines world cuisines with context, visual aids, and time-tested recipes Explore the world of international cooking with Patricia Heyman's Third Edition of International Cooking: A Culinary Journey. Streamlined yet comprehensive, this text will take you on a journey as you closely examine world cuisines with an emphasis on how they've developed and evolved over time. Each chapter brings the featured cuisine to life, beginning with a large, high-quality regional map and an exploration of the history, topography, cooking methods, common foods, flavorings, and general characteristics of each cuisine. Nearly 400 recipes, including breads and wine pairings where appropriate, represent a rich variety of foods and dishes from around the world. The text emphasizes flavor components that are unique to each cuisine, allowing readers to deepen their understanding of the relationships between regions and cuisines, while also learning about fusion and contemporary cooking. The Third Edition includes new recipes in every chapter, hundreds of new and updated photographs, and new maps.

Delivering the tools to improve strategic decision-making in hospitality firms... The Handbook of Applied Hospitality Strategy is a comprehensive resource for advanced students and serious practitioners focused on hospitality strategic management. The Handbook includes original thought on key topics, critical articles from the pages of the Cornell Hospitality Quarterly, and integrative commentary. Particular emphasis is placed on the strategies and decisions that determine the long-run performance of a corporation within a competitive hospitality industry context. The Handbook is divided into eleven parts that follow the key activities of the strategic management process. The lead chapter for most parts of the book is a featured work that is original and offers cutting-edge discussion on an important facet of hospitality strategy. Each of the eleven parts of the book concludes with a commentary chapter that reflects on all of the works included in that section. Throughout the chapters, the authors have offered new ideas, models and frameworks, managerial implications of research findings, and suggestions for future practice. The emphasis is on strategy formulation, implementation, and evaluation. Key issues such as pricing, service delivery, experiential branding, franchising, acquisitions and mergers, human resource management, change management, and culture creation are featured. As the role of strategic decision-making grows in importance in hospitality firms, the Handbook of Applied Hospitality Strategy delivers a comprehensive volume on core ideas and practices with useful managerial implications from senior industry practitioners and top hospitality scholars, making this an invaluable resource for tourism and hospitality programs as well as industry professionals.

Originally published in 1984, The World of Waiters provides a close look at the area of everyday working life, focusing on the profession of waiters. The book addresses the complex world of waiters, look at the insecurities, hierarchies and 'the politics of serving' that come into play in the everyday working life of a waiter. The book addresses the issues facing waiters in everyday life, including the placing and spacing of customers, the process of ordering and tipping, and customer complaints - all of these are looked at through the lens of the rules adhered to by waiters. The book is created from data compiled by the from 5 English hotels at varying grades. This book provides an interesting case study of the restaurant industry, and will be of interest to any academics working in the field of sociology, in particular the field of the sociology of work and anthropology.

For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the "fundamentals" approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the "hows" and "whys," starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.

Succulent shrimp, juicy steak, vegetables bursting with fresh flavour-the secret to cooking exceptional food is keeping it luscious and tender. In this technique-focused guide to delectable dishes, Kathy Hunt delivers recipes for global appetisers, mains, sides, desserts and sweet baked goods. Written for novice and accomplished cooks alike, this masterclass in texture inspires an appreciation for the skills needed to craft exquisite mouthfeel, an often overlooked facet of cooking. From stir-frying noodles and sauteing fish to grilling delicate vegetables and roasting hearty meats, Luscious, Tender, Juicy covers a wealth of preparation techniques. Hunt explains how to keep food tender and flavourful, an essential aspect of delectable food. The final two chapters, "Luxurious Cakes, Pies and Puddings" and "Velvety Cookies, Pastries and Breads," focus on sweets that wouldn't be enjoyable (or even edible) if they weren't fluffy, molten or gooey.

Originally published in 1984, The World of Waiters provides a close look at the area of everyday working life, focusing on the profession of waiters. The book addresses the complex world of waiters, look at the insecurities, hierarchies and 'the politics of serving' that come into play in the everyday working life of a waiter. The book addresses the issues facing waiters in everyday life, including the placing and spacing of customers, the process of ordering and tipping, and customer complaints - all of these are looked at through the lens of the rules adhered to by waiters. The book is created from data compiled by the from 5 English hotels at varying grades. This book provides an interesting case study of the restaurant industry, and will be of interest to any academics working in the field of sociology, in particular the field of the sociology of work and anthropology.

This write-in workbook is an invaluable resource to help learners improve their Maths and English skills and prepare for Level 1 and Level 2 Functional Skills exams. The workbook format enables learners to practice and improve their maths and English skills and the real-life questions, exercises and scenarios are all written with a Catering and Hospitality context to help students find essential Maths and English theory understandable, engaging and achievable. This workbook is an invaluable resource to support Maths and English learning in the classroom, at work and for personal study at home.

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods. Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.

This book showcases twenty different small hotels, all located in the US, designed by architects who use light and materials in interesting and intentional ways. The designs also deliberately connect to their local history, context, or land - in many cases all three. Both the architecture and the operations harmonize with the place, whether that is a bustling city, small town, or natural area. Many are new buildings but some are adaptive reuse projects or renovations of historic properties, extending the connectivity of the place into the future. A condensed history of lodging helps to place the many typologies and histories of hospitality in relationship to world events and includes the many factors that influence hotel development such as business practices, technology, and even politics. Hotels are influenced by larger trends and innovations in hospitality such as the emergence of a variety of creative possibilities for future travel. A final chapter includes speculation on travel trends and encourages us all to wander more intentionally.

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

This book showcases twenty different small hotels, all located in the US, designed by architects who use light and materials in interesting and intentional ways. The designs also deliberately connect to their local history, context, or land - in many cases all three. Both the architecture and the operations harmonize with the place, whether that is a bustling city, small town, or natural area. Many are new buildings but some are adaptive reuse projects or renovations of historic properties, extending the connectivity of the place into the future. A condensed history of lodging helps to place the many typologies and histories of hospitality in relationship to world events and includes the many factors that influence hotel development such as business practices, technology, and even politics. Hotels are influenced by larger trends and innovations in hospitality such as the emergence of a variety of creative possibilities for future travel. A final chapter includes speculation on travel trends and encourages us all to wander more intentionally.

Completely revised and updated– the definitive text on food preparation for the foodservice manager.

A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics–cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning–as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes:

• Troubleshooting information boxes that identify common problems, their causes, and solutions
• A nutritional analysis of each recipe and nutrient profiles
• New sections covering the emerging interest in grains, pasta, legumes, and vegetables

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.