Book Description
About Wine is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other texts on this subject, this text seeks first to give the reader background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features of the text include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest.
Customer Reviews:
A Simple read with a pleasant bouquet.......2007-02-12
Needed for school, but enjoyed in spite of that fact.
Great for all beginners!.......2006-11-07
This is a great resource for the beginning wine lover. Not just culinary students, but average consumers can learn a lot. It's written intelligently at a basic level and is very complete.
Book Description
Winner of the Prestigious IACP (International Association of Culinary Professionals) Award, The Modern Garde Manger is designed to meet the educational needs of novice culinary students and experienced chefs. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Five distinct sections covering seventeen chapters of text and recipes focus on the different aspects of the chef s required knowledge and responsibilities. Special features of the text include Chapter Goals; Professional Profiles featuring leading culinary personalities; Review Questions to spark classroom discussion and pique student interest; Activities and Applications that stress the importance of critical thinking skills, relative to the material presented in the chapter; and Key Words in Review. This is the most comprehensive text of its kind available for today s student and professional chef.
Customer Reviews:
Modern Garde Manger.......2007-08-25
Book was delivered in exact condition as described. Would not hesitate to buy from this seller again. Deliverly time was quicker than originally told. A definite plus.
An instructor's perspective..........2006-03-14
Let me qualify this by saying for a number of years I taught Garde Manger at a Le Cordon Bleu school. I probably own every text book on the subject as it has remained near and dear to my heart as I moved back to the restaurant world.
This is probably the BEST text on this subject I have seen; so much so that I plan to look into their other books. Running the gamut from cold appetizers to a primer on ice sculpting to a discussion of centerpiece carving, this book provides clear concise examples of each process. The full color pictures are fantastic and a welcome addition to the instructions provided. If I was teaching again, this would be my textbook of choice.
Home Chefs take note.......2006-02-21
Finally someone has written a cooking instruction book that is suitable for the professional and home chef. This book is a must have for anyone serious about learning to cook. It fills in all the holes that will allow you to interpret and adjust recipes from other sources by providing you written and visual instruction along with interesting recipes from around the world. While it was written for the culinary education market this is really the first book any new cook should own. Great wedding or housewarming gift, a valuable reference for years.
Culinary Good Food Guide.......2006-02-21
I am a current culinary student & at last I have found a book that is a perfect learning tool for my studies. This book is perfect, it has it all, great illustrations, good lay out & very clear instruction. Modern Garde Manger was obviously written by guys that know how to teach their subject. The chapters on meats, game, poultry & fish are the best I have ever seen. This book is truly five star material & I know I will learn so much from it.
Modern Garde Manger Rocks!!!.......2006-02-15
I've wanted to be a professional chef long before Iron Chef and Emeril live hit the airwaves. This book will help me to learn what I need to know if I want to make it on to the big time. It's full of expert level information I've never seen before. The authors that wrote the book really know their stuff. The chapters on meat, fish and poultry fabrication have the best step by step photos i've seen in a text book..and I should know. My family has been giving me cookbooks since I could remember, finally I've got a book with new ideas and information I've not seen before. Buy this book for your personal library. It's in a class by itself.
Book Description
This is a comprehensive tour of the fascinating and challenging fields of the hospitality industry on a global scale: travel and tourism, lodging, foodservice, meetings, conventions and expositions, leisure and recreation. Marketing, human resources, leadership, and management are also discussed in the context of hospitality management. Extensive coverage of security in the hospitality industry with "Post-9/11: Security in a New Era" sections in each chapter, written by contributing authors who are experts in the security/terrorism field. Offers chapter-length culinary arts coverage. Features Personal Profiles of industry practitioners, including Valerie Ferguson (Past Chair of The American Hotel & Motel Association and Regional Vice President of Lowes Hotels); Chef Paul Prudhomme; Robert Mondavi; and many more. Offers Day in the Life Of features that explore the daily activities of several hospitality professionals, from chefs to cruise directors, and explains the key functions of their jobs. Includes Corporate Profiles that provide overviews of leading corporations of excellence, including Hyatt Hotels; Outback Steakhouse; Starbucks Coffee Company; Four Seasons Regent Hotels; and many more. Provides Career Information boxes that give a description of career opportunities, along with a listing of related websites. A handy reference for industry professionals, or a guidebook for anyone interested in starting a career in the hospitality industry.
Customer Reviews:
I learned to be courteous.......2007-01-21
I had a great time taking the time to participate on a Hospitality Management course. Despite the instructor's tedious, homogenised, chameleon-esque scribble which amounts to nothing more than the demented cacophonous racket of a drugged lunatic banging loudly on kitchen pots and pans. The prof spend way too much time in darkened rooms in front of 30 year old PC turning a whiter shade of pale. We never had a single moment in class to discuss the book. But the book reminds me of a time in that classroom that everyone wanted to leave and breathe, before our brains start to rot from all that festering stagnation and cognitive dysfunctional lecture with a uncouth epiphany of the profession.
Book Description
In this indispensable training manual, Mike Kirkham, Peggy Weiss, and Bill Crawford draw from more than 40 years of restaurant experience to present a succinct, highly informative guide to the art and science of waiting tables. In today's competitive dining environment, having a skilled wait staff can mean the difference between a restaurant's success or failure, and THE WAITING GAME is the industry's clearest and most cost-effective tool for sharpening wait service skills. Brimming with professional tips, on-the-job advice, and practical definitions, this handbook covers all the essentials of waiting, including wine service etiquette, fine-dining protocol, and the dos and don'ts of dealing with difficult customers. Whether you're a first-time waiter, an experienced server hoping to move to a more prestigious establishment, a manager seeking an accessible training guide, or a foodie craving the definitive word on proper service, THE WAITING GAME has it all.
Customer Reviews:
Great purchase.......2007-02-24
This is a very comprehensive book. I enjoy it and find it very helpful.
For Beginners Only.......2003-09-27
This is a very basic, thinly-written guide for restaurant workers. A good part of the book seems to be spent identifying who does what in a restaurant; definitely not for anyone who has ever worked in an upscale restaurant. There are also plenty of cute illustrations to help drive the authors' points home to the reader; they were somewhat unnecessary and actually gave me the feeling of being something of a fluff tactic and an effort to fill up space. The book would certainly benefit those who had never worked in a restaurant or had only served/hosted/bartended/bussed in a more casual place. Do not buy this book if you have ever owned a crumber!
Book Description
Here is a book showing real experience of real people. Experience shown on the resumes includes Bartender, Waiter, Brewer, Chef, Dining Facility Supervisor, Hotel Manager, Multi-Unit Director of Operations, Shift Leader, Training Manager, Kitchen Manager, Convention Manager, Catering and Banquet Manager, Fast Food Server, Front of the House Manager, and many other jobs. This book will provide career-enriching advice to those who wish to land a job or advance in the food and hospitality industry.
Customer Reviews:
Great Starter book .......2006-04-11
A very thorough starter book on owning and managing a restaurant. I definitely recommend reading this at least twice for newbies. The sample business plans and financial statements proved really useful for me. I will be rereading my copy soon.
Good book for getting a basic vision of the whole business.......2005-01-04
I'm satisfied with this book. Although I couldn't find an answer for many questions I had, it's a great book for getting the panorama of the business. It covers all of the aspects relevant to the business, but sometimes lacks going deeper to the matter. Sure, you can't expect to learn how to open a restaurant just by reading this book. Final word: recommended!
I bought it because I want all the help I can get........2002-08-29
I've been told that 80% of new businesses fail within their first five years. I can't afford to take that chance. That's why I'm getting all the help I can get to succeed in the restaurant business. And this book is helping me a lot. Every time I flip a page and see something I didn't even think of, or spot a costly mistake I would have made, I'm glad I bought it. It's easy to read, easy to understand, and covers every phase of the business from planning to the grand opening. Good examples and checklists. I give it five stars.
EXCELLENT -- FOR ANY RESTAURANT START-UP.......2002-04-29
After reading a friend's copy, and seeing how useful this book is, I had to buy my own copy. I read it again and still refer to it for ideas. It covers the entire process of a restaurant start-up in an easy to understand way, pointing out ways to increase your chances of success and showing how to avoid many common mistakes that can doom a start-up. While showing you how to go about it, and giving examples, the author leads you through a winning business plan, menu planning, service system development, equipment layout and planning, cost controls, ways to satisfy customers and build sales, personnel planning and management, as well as a lot of common sense tips and useful guidelines. I believe this is a valuable book for anyone, who is starting-up a restaurant, to read. Good Luck.
I REALLY LIKED IT.......2002-02-13
This book gets right to the point, and is written in an easy to read and understand style. It covers all aspects of the business and gives a lot of good examples and strategies for dealing with situations. From start-up to follow-up it explains things clearly, focusing on sound controls and operating profitably. The business plan section is particularly good, and the other parts, service systems, equipment layout, production management, etc. are all helpful. Both my partner and I have copies and like it.
Book Description
Hotel/Restaurant Management will give you a great start toward a rewarding and challenging career as a hotel or restaurant manager. You'll learn what hotel and restaurant managers do, where they work, and what makes them successful. Also included are hiring trends and current salary information, sample job descriptions, and advice from current hotel and restaurant managers. This book explains the importance of training, shows exactly what kind of postsecondary education is right for hotel managers. Further resources clarify all the possibilities for financing your education, including loans, scholarships, and grants. It also covers the job search process, while teaching you how to hone your job search skills. Plus, when you land the job of your dreams, you'll find proven ways to succeed in your new position.
Book Description
"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.
Book Description
The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job that's best for them. Each book offers:
- The latest information on a field of interest
- Training and education requirements for each career
- Up-to-date professional and internet resources
- Salary statistics for different positions within each field
- And much more
Books:
- About Wine
- Adventuring With Children: An Inspirational Guide to World Travel and the Outdoors (Avalon House Travel Series)
- Adventuring With Children: An Inspirational Guide to World Travel and the Outdoors (Avalon House Travel Series)
- Are Prisons Obsolete?
- ASP.NET 2.0 Website Programming: Problem - Design - Solution (Programmer to Programmer)
- Body Clutter: Love Your Body, Love Yourself
- Brown Bear, Brown Bear, What Do You See?
- Casino Operations Management
- Casino Operations Management
- Check In; Check Out: Managing Hotel Operations (7th Edition)
Books Index
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The Book of Yields: Accuracy in Food Costing and Purchasing
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Study Guide
Becoming a Chef
Professional Baking
Culinary Calculations: Simplified Math for Culinary Professionals
