by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.4137
by
Davis, Bernard.
Call Number
647.95068
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.4112
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by
Boussard, Sylvain.
Call Number
647.94068
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.3521
by
Walker, John R., 1944-, author.
Call Number
647.94068 WAL
Publication Date
2020
Summary
"This new eighth edition of Introduction to Hospitality focuses on hospitality operations and has been written in response to professors and students who wanted a broader view of the world's largest industry. Introduction to Hospitality complements Introduction to Hospitality Management and Exploring the Hospitality Industry, also written by John R. Walker. Adopters may select the title best suited to their needs. This text offers a comprehensive overview of the industry"--
Format:
Books
Relevance:
0.3430
by
Munjal, Sandeep.
Call Number
647.9554068
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.3260
by
Laloganes, John P., author.
Call Number
641.874 LAL
Publication Date
2018
Format:
Books
Relevance:
0.3162
by
Cousins, John, author.
Call Number
647.95 COU
Publication Date
2020
Summary
This revised and updated edition of our bestselling and internationally respected title is the essential reference source for trainers, practitioners and anyone working towards professional qualifications in food and beverage service. - Covers contemporary trends and issues in food and beverage service and offers broad and in-depth coverage of key concepts, skills and knowledge, with developed focus on the international nature of the hospitality industry. - Supports students in gaining a comprehensive overview of the industry, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects. - Supports a range of professional qualifications as well as in-company training programmes. - Aids visual learners with over 250 photographs and illustrations demonstrating current service conventions and techniques.
Format:
Electronic Resources
Relevance:
0.3088
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.3088
by
Cousins, John, author.
Call Number
647.95068 COU
Publication Date
2016
Summary
This fourth edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries.
Format:
Electronic Resources
Relevance:
0.2976
by
Kairouz, Loranes, author.
Call Number
343.9407891 KAI
Publication Date
2018
Summary
"The first edition of Tourism and Hospitality Law in Australia is a well thought out and easy to understand guide to the major laws applicable to the tourism and hospitality industry. This book features well-structured and titled chapter headings that make it readily accessible in navigating and finding legal issues that are relevant to the tourism and hospitality industry. The topics covered include: an introduction to the legal environment and the tourism industry; an overview of consumer claims; an introduction to the key elements of negligence; an overview of the essential concepts of contract law and how they relate to the tourism and hospitality industry; consumer protection laws and how it relates to tourism and hospitality; and a discussion of the laws applying to various tourism and hospitality industry service providers including travel intermediaries, carriers, accommodation and food and beverage providers, attractions and recreational services"
Format:
Books
Relevance:
0.2828
by
Davis, Bernard, author.
Call Number
647.95068 DAV
Publication Date
2018
Summary
This textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ? fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.
Format:
Books
Relevance:
0.2727
by
Backus, Lisa Lynn.
Call Number
647.94068000000004
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.2626
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