By David Foskett, Patricia Paskins
A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.

By Andrew Hale Feinstein, John M. Stefanelli
Hospitality professionals will find that this eighth edition balances purchasing activities with product and information from a management perspective. Each chapter has been revised so that the most current concepts available are presented along with even more in-depth coverage of hospitality purchasing. Numerous examples, questions, and exercises are included to reinforce new concepts. In order ...

By Francis T. Lynch
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents,...

By Le Cordon Bleu
Le Cordon Bleu Cuisine Foundations presents the definitive concepts and techniques of classic French cuisine in an artfully designed package that captures the rich tradition of Le Cordon Bleu in a contemporary, international setting. Extensively researched, this landmark texts traces French culinary technique and foundations back through the 20th-century codification by Auguste Escoffier to the e...

By Lendal H. Kotschevar, Ph.D., Ronald F. Cichy, Ph.D., CHA, CFBE, CHA
This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving. Discussions of leadership and supervision focus on the management and leadership practices specific to a beverage operation, including emotional intelligence and the importance of relationships, communication, recruitment and ...

By Jack D. Ninemeier
This textbook explores how planning and control functions can help operations work more efficiently, compete for market share, and provide value to guests. This edition features the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. Each chapter includes many Web-based references to illustrate the concepts introduced in the book.

By Jack D. Ninemeier
Get the foundation you need to make smart decisions in food and beverage operations. Author Jack D. Ninemeier addresses ways in which food and beverage operations have adapted management and operating tactics from other industries, what operations are doing to maintain or improve quality standards while reducing expenses, and how high-tech strategies are being used to give customers greater value...

By Jerald W. Chesser, Noel C. Cullen
The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—det...

By Lisa M. Brefere
So You Are a Chef helps readers determine which culinary career path best suits his/her needs, set career goals, write up a resume, prepare a portfolio, contact prospective employers and interview for positions.

By Jerald W. Chesser, Noel C. Cullen
The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—det...