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Author : Jodi Lee Duryea
Publisher : Unknown
Page : 494 pages
File Size : 40,7 Mb
Release : 2019-01-08
Category : Cooking
ISBN : 1524980579
Author : Graham Dodgshun,Michel Peters,David O'Dea
Publisher : Cambridge University Press
Page : 765 pages
File Size : 50,7 Mb
Release : 2011-08-26
Category : Business & Economics
ISBN : 9780521156325
Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
Author : Graham Dodgshun
Publisher : Unknown
Page : 411 pages
File Size : 51,9 Mb
Release : 1982
Category : Caterers and catering
ISBN : 0713180463
Author : Lisa Gordon-Davis,Lientjie Van Rensburg
Publisher : Juta and Company Ltd
Page : 356 pages
File Size : 44,9 Mb
Release : 2004-04
Category : Business & Economics
ISBN : 0702155780
South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Nutrition principles and ideas on how to fully utilise South Africa food resources are explored in this title.
Author : A. Neal Geller
Publisher : Legare Street Press
Page : 0 pages
File Size : 49,7 Mb
Release : 2023-07-18
Category : Cooking
ISBN : 1021950289
A comprehensive guide to managing food service in hotels, with a focus on recipe development and menu planning. The book covers everything from catering to room service, with an eye toward maximizing efficiency and reducing waste. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Kelly Evans
Publisher : Cambridge University Press
Page : 295 pages
File Size : 48,7 Mb
Release : 2011-04
Category : Cooking
ISBN : 9780521172509
Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients. A new addition to the successful Cambridge Hospitality series, Recipes for Kitchen Skills provides: • strong skill development - develop a central skill and practice at least two more in each recipe • hints and tips for tricky techniques and perfecting presentation • an holistic approach to assessment with multiple modules incorporated and assessed in each recipe • an extended glossary of industry terms Also available - Recipes for Kitchen Skills Teacher CD-ROM.
Author : Candice Brown
Publisher : Random House
Page : 256 pages
File Size : 43,8 Mb
Release : 2021-07-01
Category : Cooking
ISBN : 9781473585386
'Amazing recipes that spread joy.' - Giovanna Fletcher 'The perfect combination of delicious recipes and mindful food. A must-read and a must-eat!' - Frankie Bridge 'A magical reminder of how wonderful food can be.' - Tom Kerridge Feel-good food for grey and busy days The kitchen has always been my happy place - it's the only place I feel completely at ease. Cooking has got me through some proper tough times! It also helps me slow down, take a breath and take stock. These recipes are all dishes that make me smile - they give me joy and I want to share that joy with you. From my go-to Chicken Nuggets and Brown Butter Macaroni Cheese to my Cinnamon Pastry Twists, you'll find all my everyday favs here. I've included quick meals for those days when you just can't think about what to cook, and my 'therapy' recipes that are good for distracting a worried mind - at least for a while. Take care of yourself. Love, Candice x
Author : Danny Meyer
Publisher : Harper Collins
Page : 244 pages
File Size : 55,6 Mb
Release : 2009-10-13
Category : Business & Economics
ISBN : 9780061868245
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Author : Anthony Bourdain
Publisher : A&C Black
Page : 386 pages
File Size : 54,8 Mb
Release : 2013-05-01
Category : Biography & Autobiography
ISBN : 9781408845042
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Author : Clayton W. Barrows,Tom Powers,Dennis R. Reynolds
Publisher : John Wiley & Sons
Page : 0 pages
File Size : 47,9 Mb
Release : 2011-02-15
Category : Business & Economics
ISBN : 0470399163
Readers preparing to work in hospitality will enter a field that is quickly evolving. The rise of the global economy, ecotourism, internet commerce, and changing consumer demands are just some of the factors they will be dealing with in this exciting and dynamic industry. This new edition gives readers the foundation they need to thrive in today's hospitality industry, covering everything from finance to operational issues. The Eighth Edition of Introduction to the Hospitality Industry features both historical perspectives and discussions of new trends in a variety of sectors of the hospitality business, including food service, lodging, and tourism. Additional international examples of hospitality and tourism operations have been included throughout the text. This book covers all the latest trends, challenges, and opportunities in the hospitality industry. Readers will have a strong overview of the industry, where it fits into the broader world, the major issues and challenges in the field, and the many possible career paths that await them.
Author : Keyth Richardson
Publisher : Hodder Education
Page : 396 pages
File Size : 55,9 Mb
Release : 2014-07-25
Category : Study Aids
ISBN : 9781471808210
Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners. This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life. - Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners - Works through simple recipes with clear step-by-step sequences - Provides varied activities throughout to help students remember key facts easily - Differentiates with 'Stretch yourself' activities
Author : Clayton W. Barrows,Tom Powers
Publisher : John Wiley & Sons
Page : 214 pages
File Size : 44,9 Mb
Release : 2008-03-03
Category : Business & Economics
ISBN : 9780470285466
Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field possible.
Author : Hospitality Action
Publisher : Absolute Press
Page : 256 pages
File Size : 40,8 Mb
Release : 2021-03
Category : Electronic
ISBN : 0993354033
54 chefs share their lockdown recipes to help the hospitality industry. Throughout 2020 and into 2021, unprecedented country-wide lockdowns have forced restaurants, cafes and bars across the UK to close their doors and turn off the lights. As Covid-19 has devastatingly swept through the country, we have all faced long queues at supermarkets and limited ingredients on the shelves forcing us to dig into the back of our cupboards for those emergency tins and our favourite chefs were no exception. Within these pages, 54 leading chefs from around the country including Tom Kerridge, Jamie Oliver, Gordon Ramsay and many more, have contributed two recipes they created during lockdown to help support a beloved and struggling industry. 100% of royalties from the sale of this book will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK. With over 100 recipes, from brunch to bakes and from veggie delights to meat feasts, recipes include- Tom Kerridge's fish finger sandwich (with added monster munch) Heston Blumenthal's ratatouille Michel Roux Jr's Lyonnaise onion soup Andrew Wong's Singapore noodles Selin Kiazim's halloumi and olive loaf Nathan Outlaw's ultimate fish and chips Richard Corrigan's fish pie Jamie Oliver's cornershop curry sauce with chicken Tommy Banks' glazed brisket with macaroni cheese Thomasina Miers' steak tacos Calum Franklin's ultimate piesolation pie Simon Rimmer's vegan banana toffee pudding Angela Hartnett's mum's apple tart Gordon Ramsay's lockdown banana bread - and many more This isn't a regular cookbook. Instead, it's a cookbook dedicated to every chef, waiter, housekeeper and manager. Every concierge, receptionist and kitchen porter. Every sommelier, bartender, catering assistant and cook across the UK. Because this industry doesn't just feed us, they bring us together too, and this cookbook is our way of saying thank you until we can get back through their doors again. A minimum of eE2 of every copy sold will go directly to Hospitality Action.
Author : Roy C. Wood
Publisher : Routledge
Page : 261 pages
File Size : 52,6 Mb
Release : 2010-02-17
Category : Business & Economics
ISBN : 9781136362095
'Strategic Questions in Food and Beverage Management' examines both enduring and topical issues in the field. Written in a clear, accessible and distinctive style, this is a comprehensive text for all areas of Food and Beverage, Hospitality, Hotel and Catering Management. With contributions from widely respected and acclaimed thinkers in the field of hospitality, this text tackles 'hot' topics such as: * Is McDonaldization inevitable? * Do restaurant reviews have any impact? * Can hotel restaurants ever be profitable? * Celebrity chefs and cooks - do we need them? Challenging and provocative, Strategic Questions in Food and Beverage Management is an essential text for all final year and postgraduate students of hospitality.
Author : Clare Finney,Liz Seabrook
Publisher : Unknown
Page : 216 pages
File Size : 51,5 Mb
Release : 2021-09-23
Category : Cooking
ISBN : 1914314018
Includes over 30 recipes from some of Britain's most exciting chefsA glance at the current list of British Michelin-starred chefs will tell you the food scene's historic gender imbalance is far from solved. Women, though traditionally encouraged to cook at home, have long been much less championed in professional kitchens. And yet, within this challenging environment, many women are pioneering change - from nurturing all-female teams to shaking up the narrative of what it means to be a woman and a chef. This book celebrates those at the forefront of modern food, and the experiences that got them there, bringing together insightful interviews, original portraits and each chef's most memorable recipe.
