Download or read book Hotelier Caterer written by and published by . This book was released on 1997 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Working In Hotels and Catering written by Roy C Wood and published by Taylor & Francis. This book was released on 2024-01-26 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1992. The hotel and catering industry is one of the most heterogeneous of industries, consisting as it does of businesses ranging from the most humble cafe to the largest luxury hotel. Strong images of the glamorous nature of the work are often conjured up by the popular media and sit alongside the lures o f an industry in which it is theoretically possible to rise to the top from the very lowest levels. This book provides an insight into the circumstances under which hotel and catering services are provided in reality. It is the first text to provide an overview of existing research in the industry, and Wood’s account is both wide-ranging and accessible. He highlights many previously overlooked aspects of the industry, including such characteristics as low wages, high labour turnover, lack of unionisation, and heavy-handed management, which are identified and explored in such a way as to illuminate current practice.
Download or read book Working in Hotels and Catering written by Roy C. Wood and published by Taylor & Francis. This book was released on 1992-01 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Professional Hotel Management P B written by J M S Negi and published by S. Chand Publishing. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.
Download or read book All Manners of Food written by Stephen Mennell and published by University of Illinois Press. This book was released on 1996 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Download or read book From Punch and Judy to Haute Cuisine a Biography on the Life and Times of Arthur Edwin Simms 1915 2003 written by Michael Flagg and published by AuthorHouse. This book was released on 2011-11-14 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arthur Simms was an amazing and exceptional man and this book has recently been described as an 'evergreen'perfect for any coffee table ! Arthur was a pioneer in UK hospitality education post Second World II. As a young boy he assisted his father Quisto, performing Punch and Judy to the royal children at Buckingham Palace by special warrant from Keith Prowse. It was a conducted trip to the palace kitchens to get an ice cream (unobtainable in the mid-1920s), that gave him the firm conviction to become a chef. Training at the only centre Westminster Technical Institute London, he gained a first class diploma, before undertaking experience at the Ciros Club Orange Street Piccadilly, well-known during the dance band era and at the Trocadero. A chance meeting with the niece of the French Ambassador, who on his day off became his dancing partner for the swing technique with the Joe Loss Orchestra Tottenham Court Road, also gained him a visa to work in Paris at the Carltons Hotel near Montmartre, Moulin Rouge and Sacre Coeur. This opportunity enabled him to meet the Chef of Kings and King of Chefs the famous Auguste Escoffier, at a Paris exhibition. On return to London he worked at the Savoy Caf Parisien, the Grand Hotel Leicester and the Gargoyle Club, owned by David Tennant and Lady Viola Tree in demimonde Soho. In 1939 and the outbreak of war saw a move to Aldershot, where he was selected as one of eight chef instructors for the newly formed Army Catering Corps. In 1945, as the Head Chef at the Potsdam Conference he was introduced to Stalin, Truman and Churchill. In 1946 he Arthur became the first Head of Hotel and Catering at Brighton Municipal College and gained membership of the Regional Advisory Council for the first City and Guilds of London Institute qualifications in professional cookery. He was appointed as a judge for the Salon Culinaire Hotelympia International Exhibition, London. Later in 1952, he was chosen as Head of Hotel and Catering in a new purpose-built wing of Portsmouth Municipal College, which he saw grow from local to international repute. In 1964 he was seconded for two years as Principal in Hotel and Catering to the new Pusa Institute, New Delhi India and under his leadership its reputation surpassed that of the first centre in Bombay. Arthur retired in 1977 and died in 2003. He is remembered today by hundreds of former students, colleagues and friends worldwide.
Download or read book Dictionary of Travel Tourism and Hospitality written by S. Medlik and published by Routledge. This book was released on 2012-06-25 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition combines within two covers: * A dictionary of 2500 terms * Descriptions of 300 organizations * A biographical dictionary of 100 personalities * Explanations of 1200 acronyms and abbreviations * Key data for well over 200 countries * A concise bibliography listing more than 100 useful sources of further information The author's long and wide experience of these fields makes this an indispensable companion for students and teachers, and those employed in relevant businesses and organizations, as well as for the travellers, tourists and guests who are the raison d'être of it all.
Download or read book The Steward s Handbook and Guide to Party Catering written by Jessup Whitehead and published by . This book was released on 1903 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catering Management written by and published by . This book was released on 1920* with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dictionary of hotels tourism and catering management written by Peter Hodgson Collin and published by . This book was released on 2000 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Practical Hotel Steward written by John Tellman and published by . This book was released on 1900 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introduction to Catering written by Stephen B. Shiring and published by Cengage Learning. This book was released on 2001 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.
Download or read book Hospitality Management Strategy and Operations written by Lynn Van der Wagen and published by Pearson Higher Education AU. This book was released on 2015-05-20 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hospitality Management, 3e covers the core competency units in SIT07 Tourism, Hospitality and Events Training Package for the Diploma and Advanced Diploma in Hospitality Management. It provides the foundation knowledge needed for the role of a hospitality manager. The 3rd edition continues to combine theory with a skills building approach to explain the key principles of hospitality management at a supervisory, line management and senior management level. The text helps students develop the professional skills necessary to ensure quality products and services in all hospitality operations.
Download or read book International Hospitality Management written by Alan Clarke and published by Routledge. This book was released on 2009-11-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Hospitality Management: issues and applications brings together the latest developments in global hospitality operations with the contemporary management principles. It provides a truly international perspective on the hospitality and tourism industries and provides a fresh insight into hospitality and tourism management. The text develops a critical view of the management theory and the traditional theories, looking at how appropriate they are in hospitality and tourism and in a multicultural context. The awareness of cultural environments and the specifications imposed by those cultures will underpin the whole text. International Hospitality Management is designed to instil a greater awareness of the international factors influencing the strategies and performances of hospitality organisation. The approach focuses on a critical analysis of the relevance and application of general management theory and practice to the hospitality industry. Consisting of three 3 parts divided into 14 chapters, each of which deals with a major topic of international management, the book has been thoroughly developed with consistent learning features throughout, including: Specified learning outcomes for each chapter International case studies including major world events such as the September 11 Terrorist Attacks, the Argentine Financial Crisis, The SARS virus, The Institution of Euro, the accession of China to the World Trade Organization., and the expansion of European Union, as well as international corporations such as Marriott, Hilton, Intercontinental, McDonalds, Starbucks etc. It introduces the global market situation, including Americas, Europe, Asia Pacific, and Middle East. Study questions and discussion questions to consolidate learning and understanding. Links to relevant websites at the end of each chapter On-line resources and a test bank is available for lecturers and students
Download or read book Hotel Catering Review written by and published by . This book was released on 2000 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hotel Monthly written by and published by . This book was released on 1927 with total page 1554 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dictionary of Leisure Travel and Tourism written by Katy McAdam and published by A&C Black. This book was released on 2005-06-20 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Definitions of more than 9,000 tourism and hospitality terms are provided in this revised and updated edition. Covering such subjects as travel, ticketing, hotels, and restaurants, along with general business, accounting, and personnel terms, this resource is ideal for students, employers, and employees who work in any part of the hotel or tourism industry. Handy supplements include quick reference lists of airline and airport codes, currencies, international dialing codes, time zones, balance sheets, and international public holidays.
