This series of Culinary Arts textbooks are free to download or read online. Although these were created with the Professional Cook, Baker and Meatcutter programs in mind, they have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
Quick Study Guides also known as Barcharts, present information in an easy-to-use format that incorporates color-coded illustrations, charts, and graphs to help process and retain information. There are several for our Hospitality & Tourism programs, found under Business & Economics and Culinary. Also, check out the Writing Skills & Study Tips section.
Crystal Clear Communication
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In this book, you'll find the tools, the techniques, and, just as importantly, the unflinching confidence to influence people decisively.
Hospitality Business Development
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This book analyses and evaluates the different aspects of business growth routes and development processes in the international hospitality industry.
Hospitality Management and Digital Transformation
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This book will be useful for digital business-related courses as part of degrees in hospitality and leisure management; as well as practitioners studying for professional qualifications.
Health, Tourism and Hospitality: Spas, Wellness and Medical Travel
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Due to a variety of socioeconomic factors that encourage people to achieve and pursue a better quality of life, health, wellness, and medical tourism are now acknowledged as among the most developed and expanding segments of the thriving tourism industry. However, these forms of tourism face a number of difficulties, among which is the disparity between its various conceptual approaches and definitions. The primary objective of this volume is to sum up and explain emerging factors in the Health, Tourism and Hospitality industry to offer a better understanding to stakeholders in the business. The concepts of health and wellbeing are occasionally used interchangeably, despite the fact that there are some contrasts between them. For example, the goal of a traveler may be to improve well-being, health or prevent illness. Wellness and healthcare tourism are seen as sub-concepts of health tourism from this point of view. Wellbeing tourism contrasts from healthcare tourism with regards to travel motives. The primary purpose of travel in healthcare tourism is to treat illness, whereas the goal of travel in wellness tourism is to prevent disease or maintain one's health and well-being. The objective of wellness tourism is not only to maintain well-being and prevent illness, but also to enjoy luxury and pleasure.
Virtual Events Management
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The COVID-19 pandemic and resulting lockdowns has seen a boom in the occurrence of virtual events. This book looks at events from both a live event, virtual event and hybrid perspective.
Environmental Management Concepts and Practices for the Hospitality Industry
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This book provides a global perspective on the study of environmental management in the hospitality industry by drawing on success stories and previous research on the topic from across the globe.
Customer Service for Hospitality and Tourism
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A fully revised and updated new edition of this bestselling and a unique text that explains not only the theory behind the importance of customer service but also acts as a guidebook for those wishing to put this theory into practice. In essence it is the 'whys' and 'hows'of customer service. Fully updated with current statistics, trends, and examples, it is full of references to all the latest research from both academic and practitioner literature. Chapters cover important topics such as the financial and behavioural consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally. Chapters cover important topics such as the financial and behavioral consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally. The third edition also pays special attention to the COVID-19 pandemic and how it has altered customer service in the tourism and hospitality sector - a sector that was impacted more than any other due to the crisis.In addition to fresh, up-to-date material, the third edition contains 10 new cases from around the world that focus on how individuals or organizations in the hospitality sector have adapted - and even thrived - during the COVID-19 pandemic.
Food and Beverage Management
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* Sixth edition updated and revised to take account of changes in approaches to the management of F&B operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism & event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.
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