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.
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Food and Beverage Management in the Luxury Hotel Industry by
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.
Ultimate Guide to Social Media Marketing by
Why businesses need to embrace social media marketing Understanding today's social networks from big ones like Facebook and YouTube to emerging platforms.
The Next Frontier of Restaurant Management by
As Susskind and Maynard show, successful restaurants don't happen by accident.
Achieving Success Through Service Innovation by
The lessons presented will provide you a valuable perspective on success through innovation, whether you are operating in the hospitality industry or another business.
Customer Service for Hospitality and Tourism by
This book 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.
Food and Beverage Service by
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
Catering and Convention Service Survival Guide in Hotels and Casinos by
The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors' in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows.
Search using subject keywords, title of book or author's name. Keyword examples: restaurants, food and wine pairing.
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 health programs, so take a look before buying them.
