Hotel & catering trades books

MANAGEFIRST: HOSPITALITY AND RESTAURANT MANAGEMENT WITH ANSWER SHEET, 2/e is focused on Hospitality Management and...  Read More >>

"1. Would you rather treat the symptoms for a disease or find the cure to live and eat for a great life? 2. Are...  Read More >>

For courses in Culinary Cost Control.   Cost Control: A Fundamental Approach inspires students to learn cost...  Read More >>

Vegetarian, vegan and meat eaters alike will find hundreds of recipes for the Mortar and Pestle in this Volume from...  Read More >>

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A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning...  Read More >>

Showcases an additional 200 classic dishes whose preparation puts the techniques demonstrated to practical use....  Read More >>

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Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships<p>Considered...  Read More >>

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed...  Read More >>

"""Each issue will explore a single topic through a maelange of travelogue, essays, art, photography, interviews,...  Read More >>

Offers a thorough introduction to classic French patisserie techniques. This book takes readers through the evolution...  Read More >>

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Rev. ed. of: Hospitality manager's guide to wines, beers, and spirits / Albert W.A. Schmid. 2nd ed. 2008  Read More >>

A guide to what to expect when owning and operating the business of running your own coffee bar. It includes advice...  Read More >>

The fast and easy way to find your place in the culinary field Ever dream of exploring an exciting career in culinary...  Read More >>

Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus...  Read More >>

From Tom Colicchio, chef/co-owner of New York's acclaimed Gramercy Tavern, comes a book that profiles the food and...  Read More >>

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Student supplement associated with: Garde Manger: Cold Kitchen Fundamentals, 1/e The American Culinary Federation...  Read More >>

Student supplement associated with: International Cooking: A Culinary Journey, 2/e Patricia A. Heyman ISBN: 0132126117...  Read More >>

Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students...  Read More >>

Hotel Engineering is a comprehensive textbook specially designed to meet the needs of students of hotel management....  Read More >>

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Bluestem restaurant is one of the most highly acclaimed restaurants in the Midwest. Bluestem: The Cookbook delivers...  Read More >>