This series of Culinary Arts textbooks are free to download or read online. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these 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.
Need help? Contact library.coordinators@nbcc.ca
Customer Service for Hospitality and Tourism by
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.
Hotel Revenue Management by
This book guides the reader from the building blocks of revenue management, to pricing science and merchandising, and to broader issues of setting objectives in support of a revenue strategy. The discipline is evolving, and that evolution has been accelerated by the COVID-19 pandemic.
Restaurant, Food & Beverage Market Research 2022 by
Market Research provides consumer spending data, market forecasts, and trends assessments. The trends assessments include discussions of consumer behavioral trends, dining trends, daypart analysis (including snacks and late-night), mealpart analysis, and more.
Management Fundamentals by
Skillful management is essential to the functioning of any organization. Leadership experts Steven Cohen and William Eimicke concisely explain management best practices, aiming to equip managers with the tools of the trade and prepare them to tackle decision making. They detail three core areas of practice: operations, opportunities, and organization and society, underscoring how ethical and strategic guidance and behaviors are essential to sustainable success.
Employer Branding for the Hospitality and Tourism Industry by
Employer Branding (EB) aims to assist businesses in becoming the employer of choice for potential employees, and provides hands-on tools in attracting, developing and retaining people. Employer Branding for the Hospitality and Tourism Industry explores the potential of EB in changing approaches to managing people and improving opinions on careers in the hospitality sector.
Search using subject keywords, title of book or author's name. Keyword examples: cooking, baking, food, sustainable food, gluten-free, food allergy, food science, chefs & restaurants, food and wine pairing.
