The World of Culinary Management

Resource added for the Culinary Specialist program 313162.

The World of Culinary Management

Resource added for the Culinary Specialist program 313162.

More Books:

The World of Culinary Management
Language: en
Pages: 336
Authors: Jerald W. Chesser, Noel C. Cullen
Categories: Cooks
Type: BOOK - Published: 2017-02-27 - Publisher:

Resource added for the Culinary Specialist program 313162.
Introduction to Hospitality Management
Language: en
Pages: 432
Authors: Dennis R. Reynolds, Imran Rahman, Clayton W. Barrows
Categories: Business & Economics
Type: BOOK - Published: 2021-06-02 - Publisher: John Wiley & Sons

The hospitality industry's rapid evolution provides career-seekers with tremendous opportunity–and unique challenges. Changes in the global economy, rising interest in ecotourism, the influence of internet commerce, and a myriad of other trends contribute to the dynamic nature of this exciting field. Introduction to Hospitality Management presents a thorough overview of
The Next Frontier of Restaurant Management
Language: en
Pages: 258
Authors: Alex M. Susskind, Mark Maynard
Categories: Business & Economics
Type: BOOK - Published: 2019-06-15 - Publisher: Cornell University Press

The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide
History of a College from Woman's Course to Home Economics to Human Ecology
Language: en
Pages: 216
Authors: Ruth M. Hoeflin
Categories: Home economics
Type: BOOK - Published: 1988 - Publisher:

Books about History of a College from Woman's Course to Home Economics to Human Ecology
Culinary Creation
Language: en
Pages: 400
Authors: James Morgan
Categories: Business & Economics
Type: BOOK - Published: 2007-06-07 - Publisher: Routledge

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even