Hotel, hospitality and catering trades Books

Book Synopsis Learn to cook like the professionals with this essential handbook from the renowned Institut Paul BocuseThe perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food.An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs.With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.The Institut Paul Bocuse is a world-renowned center of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

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Book Synopsis All the information, guidance, and recipes you need to become a pastry professional—in a single book! Comprehensive in its content and practical in its approach, The Pastry Chef Handbook addresses all the professional steps necessary for this demanding and fascinating profession. In addition to the examples illustrated by step-by-step visuals and essential cultural elements, it addresses nutrition, hygiene, service, and presentation. Beginner pastry chefs will be able to learn the basic rules and 100 preparation techniques—from making custard in a bain-marie to icing. They will also discover 100 detailed classical recipes, from Saint-Honoré to Opera. Thanks to the QR codes integrated throughout the book, readers will also be able to consult professional learning videos to perfect their know-how on the BPI Campus site.

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Book SynopsisPrepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development

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Book Synopsis'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLISSous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.Trade ReviewA terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes -- ANTHONY BOURDAINOne of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLISA good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers -- GARY SHTEYNGART * * author of Super Sad True Love Story * *Miraculous . . . Gibney has the soul of the poet and the stamina of a stevedore . . . Tender and profane * * New York Times Book Review * *Gibney's writing is in Anthony Bourdain's league: he puts across both the intense stress and the intense joy of cooking in a professional kitchen * * Time, 15 Best Books of 2014 * *This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's -- GABRIELLE HAMILTON * * author of Blood, Bones and Butter * *Thrillingly crafted * * The Bookseller * *Fascinating and fun * * Boston Globe * *The pace - when you're in the thick of it - is thrilling, and the tension palpable * * Independent * *Compelling . . . a fascinating read * * Herald * *

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Book SynopsisDon't be surprised if it changes the way you cook.

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Book SynopsisLearn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999.Table of ContentsIntroduction 1 Recommended Equipment 4 Ingredients 8 Plating For Points 20 Plated Dessert Flavor Pairing Guide 26 The Recipes 35 Basic Garnish Recipes 308 Sources 310 Acknowledgments 313 Index 314

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Book Synopsis The keys to the professional cooking technique, this book, a bestseller among the French chef community for 25 years, has revolutionized the learning of cooking and the culinary arts by offering unparalleled iconographic richness and selecting techniques for beginners for the best results The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of the French culinary technique! A study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipe worksheets, more than 3,000 photo,s and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook/La Cuisine de Référence is a must have!

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Book SynopsisThe craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.Trade Review"Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries and—along with giving detailed, from-scratch recipes for more 100 varieties of salumi—include helpful information on equipment, prep techniques and ingredient sources." -- Aram Bakshian Jr. - Wall Street Journal

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Book SynopsisA gorgeous restaurant book celebrating a pocket-sized world-class spot on a tiny island, where "local" rules and the meal is the best of its kind.Trade Review" [A]n intimate look inside the creative vision and techniques of chef Blaine Wetzel and his Willows Inn restaurant in Washington State's San Juan Islands. It begins with nearly 100 pages of lush and gorgeously illustrated essays about Lummi Island, its wild foods, fishermen and small farmers, and the daily work of the restaurant over one year... Any adventurous, experienced cook will find fresh ideas here, and those living near wild places may be inspired to forage for new flavors close to home. ... Discover: The beautiful and wild culinary visions of chef Blaine Wetzel. --Shelf Awareness, starred review "Wetzel's first book is a work of art... The recipes are clearly written, and the adventurous home cook with access to a broad array of ingredients will delight in replicating dishes served at the Willows. For fans of such high-end regional cookbooks as Magnus Nilsson's Faviken and Sean Brock's Heritage." --Library Journal "This book is written with passion and talent. It is outstanding. It will make a great gift."?-Edouard Cointreau, President of the Jury - Gourmand World Cookbook Awards

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Book SynopsisStarting & Running a Restaurant For Dummies will offer aspiring restaurateurs advice and guidance on this highly competitive industry - from attracting investors to your cause, to developing a food and beverages menu, to interior design and pricing issues - to help you keep your business venture afloat and enjoyable at the same time.Table of ContentsIntroduction. Part I: Getting Started. Chapter 1: Grasping the Basics of the Restaurant Business. Chapter 2: Getting Everything Done before Your Grand Opening. Chapter 3: Deciding What Kind of Restaurant to Run. Chapter 4: Researching the Marketplace. Part II: Putting Your Plan in Motion. Chapter 5: Writing a Business Plan. Chapter 6: Show Me the Money! Finding Financing. Chapter 7: Choosing a Location. Chapter 8: Paying Attention to the Legalities. Part III: Preparing to Open the Doors. Chapter 9: Composing a Menu. Chapter 10: Setting Up the Front of the House. Chapter 11: Setting Up the Back of the House. Chapter 12: Setting Up a Bar and Drinks List. Chapter 13: Employing and Training Your Staff. Chapter 14: Buying and Managing Supplies. Chapter 15: Running Your Office. Chapter 16: Getting the Word Out. Part IV: Keeping Your Restaurant Running Smoothly. Chapter 17: Managing Your Employees. Chapter 18: Running a Safe Restaurant. Chapter 19: Building a Clientele. Chapter 20: Maintaining What You’ve Created. Part V: The Part of Tens. Chapter 21: Ten Myths about Running a Restaurant. Chapter 22: Ten Sources of Info for Restaurateurs. Chapter 23: Ten True Restaurant Stories You Just Couldn’t Make Up. Index.

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Book SynopsisLudwig Bemelmans (1898-1962) wrote and illustrated over 40 books. Born in the Austrian Tyrol, he was sent to America at the age of 16 after he shot a head-waiter at his uncle's hotel. He arrived in New York sporting pistols to fend off Indians. In addition to his books he wrote for Hollywood, owned restaurants, designed sets for Broadway and painted everything from magazine covers to hotel frescos. A legendary traveller and bon vivant, he asked to have "Tell Them It Was Wonderful" carved on his gravestone.Trade ReviewThe adventures of the original bad boy of the New York restaurant/ hotel underbelly continue. Whether writing about the backstairs misadventures of cooks and waiters or travel to faraway lands, Bemelmans is always funny, insightful and dead on target. No one has ever surpassed the master. -- Anthony BourdainA complete original * Saturday Review *An artist in both line and words ... with talents of gold * Observer *Very entertaining ... an excellent story-teller * Sunday Times *One reads Bemelmans not as one reads a serious novelist but for the sheer momentary pleasure given by his evocation of atmosphere and mood * Punch *

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Book SynopsisTable of Contents1. The Restaurant Business 2. Developing a Restaurant 3. The Legal Aspects of Restaurant Management 4. Managing a Professional Staff 5. It All Starts with the Menu 6. The Restaurant Facility 7. Getting Ready for Production 8. Quality Foods 9. Serving Guests 10. Beverage Products and Service 11. Cost Control 12. Managing Revenue 13. Managing for Profit

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Book SynopsisTable of ContentsPreface Recipes Part I. Professionalism and the Bakeshop 1. Professionalism 2. Tools and Equipment for the Bakeshop 3. Principles of Baking 4. Bakeshop Ingredients 5. Mise En Place Part II. Breads 6. Quick Breads 7. Artisan and Yeast Breads 8. Enriched Yeast Breads 9. Laminated Doughs Part III. Desserts and Pastries 10. Cookies and Brownies 11. Pies and Tarts 12. Pastry and Dessert Components 13. Cakes and Icings 14. Custards, Creams and Sauces 15. Ice Cream and Frozen Desserts 16. Healthful and Special-Needs Baking Part IV. Advanced Pastry Work 17. Tortes and Specialty Cakes 18. Petits Fours and Confections 19. Restaurant and Plated Desserts 20. Chocolate and Sugar Work Appendix I. Measurement and Conversion Charts Appendix II. Fresh Fruit Availability Chart Appendix III. Volume Formulas Appendix IV. Templates Glossary Bibliography Recipe Index Subject Index Photo Credits

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Book SynopsisTable of Contents PART I: SERVING FOOD IN QUANTITY 1. Introduction to Quantity Foodservice 2. Recipe Development, Construction, and Adjustment 3. Planning Menus and Planning Special Meals and Receptions PART II: FOOD PRODUCTION TABLES 4. Food Production Tables PART III: FOODS AND FOOD PRODUCTION 5. Food Product Information and Food Service 6. Quantity Food Production Fundamentals and Evaluating Food Quality 7. Food Safety PART IV: RECIPES 8. Appetizers and Hors d’oeuvres 9. Beverages 10. Breads 11. Desserts 12. Eggs and Cheese 13. Fish and Shellfish 14. Meats 15. Poultry 16. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu 17. Salads and Salad Dressings 18. Sandwiches 19. Sauces, Marinades, Rubs, and Seasonings 20. Soups 21. Vegetables APPENDIX A: Suggested Menu Items and Garnishes APPENDIX B: Glossary of Menu and Cooking Terms APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food APPENDIX D: Common Pricing Methods APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

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Book SynopsisHotel Front Office is a comprehensive textbook specially designed to meet the needs of students of hotel management and hospitality courses. It explores the core concepts of front office operations and management using numerous examples, photographs, flowcharts, and illustrations to explain the fundamental concepts.

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Book SynopsisOver the last decade, human resource management has come to be viewed as the dominant paradigm within which analyses of the world of work have been located. This volume examines the nature and assesses the impact of HRM within a highly under-researched division of the service sector, namely the UK hotel industry. Common perceptions of management practices in the hotel industry typically include work intensification, high labour turnover, lack of training and poor career prospects, and casualised terms and conditions of employment. Using data from a survey of over 200 hotels, this book challenges such stereotypes by demonstrating that this part of the service sector is just as likely to have experimented with new approaches to HRM as the manufacturing industry. It suggests that primary influences on managerial decision-making in the hotel industry are no different from the primary influences affecting decision-making elsewhere, countering the argument that mainstream management tTrade Review'...this book is a signal contribution to our understanding of major hotel employment relations...In more ways than one, this book is a valuable, welcome addition to a more balanced literature.' - Journal of Industrial Relations September 2001Table of ContentsChapter 1 Introduction and framework for analysis; Chapter 2 Is there a role for HRM in the hotel industry?; Chapter 3 New approaches toHRM in the hotel industry; Chapter 4 Influences on HRM in the hotelindustry; Chapter 5 HRM in practice in the hotelindustry; Chapter 6 HRM and performance in the hotel industry; Chapter 7 Conclusion; Bibliography; INDEX;

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Book SynopsisSo You Want to Be a Chef? is a complete guide to traditional and non traditional culinary careers. The text features revealing interviews with industry professionals, and analysis of over seventy-five jobs. The new Second edition includes descriptions of daily job duties, hours, working conditions, qualifications, promotion opportunities, and possible career paths. Thisnew text iswell suited for the culinary student who is about to embark on their culinary education and career exploration.Table of ContentsIntroduction. PART 1. FEEDING FRENZY. Chapter 1. Culinary Careers in Restaurants. Chapter 2. Culinary Careers in Hotels. Chapter 3. Culinary Careers in Clubs. Chapter 4. Culinary Careers in Catering. Chapter 5. Culinary Careers in Supermarkets. Chapter 6. Culinary Careers in Cruise Lines. PART 2. INTRODUCTION TO FEEDING THE MASSES. Chapter 7. Culinary Careers in Business and Industry. Chapter 8. Culinary Careers in Universities and Schools. Chapter 9. Additional Careers in On-Site Foodservice. PART 3. INTRODUCTION TO HOME ON AND OFF THE RANGE. Chapter 10. Culinary Careers in Research and Development. Chapter 11. Culinary Careers in Education. Chapter 12. Additional Culinary Careers. Appendix A Culinary Professional Organizations. Appendix B Job Descriptions. Index.

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Book Synopsis* Only product on market that provides yield information for more than 1,000 raw food ingredients. * Assists chefs and students in food preparation, purchasing decisions, and controlling costs. * Provides worksheets for costing ingredients and planning food purchases. * Student workbook bound-in.Table of ContentsPART I. Chapter 1: Dry Herbs and Spices and Fresh Herbs. Chapter 2: Produce. Chapter 3: Starchy Food. Chapter 4: Baking Items. Chapter 5: Fats, Oils, and Condiments. Chapter 6: Liquids. Chapter 7: Dairy. Chapter 8: Beverages. Chapter 9: Meats. Chapter 10: Seafood. Chapter 11: Poultry. Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing. Chapter 13: Measurement Conversion. Chapter 14: Simple Formulas. Chapter 15: Standard Portion Sizes. PART II. The Workbook. Price Lists. Costing Worksheet. Guide to Using the Costing Worksheets. Purchasing Worksheet. Guide to Using the Purchasing Worksheets. Overview.

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Book SynopsisStudents in culinary and baking programs become professional chefs and bakers/pastry chefs by learning the techniques and procedures to execute dishes. As cooking and baking programs have expanded and the demands from industry have increased, the need to learn the "whys" has become more important.Table of ContentsPreface vii Acknowledgments xi 1 Introduction to Baking 1 Introduction 2 The Importance of Accuracy in the Bakeshop 2 Balances and Scales 3 Units of Measure 5 Weight and Volume Measurements 5 The Difference Between Weight Ounces and Fluid Ounces 7 The Difference Between Density and Thickness 8 Baker’s Percentages 9 The Importance of Controlling Ingredient Temperatures 11 The Importance of Controlling Oven Temperatures 12 Questions for Review 14 Questions for Discussion 14 Exercises and Experiments 15 2 Heat Transfer 19 Introduction 20 Methods of Heat Transfer 20 Questions for Review 26 Questions for Discussion 26 Exercises and Experiments 27 3 Overview of the Baking Process 33 Introduction 34 Setting the Stage for Success 34 Stage I: Mixing 36 Stage II: Baking 38 Stage III: Cooling 44 Questions for Review 45 Questions for Discussion 46 Exercises and Experiments 46 4 Sensory Properties of Food 57 Introduction 58 Appearance 58 Flavor 61 Texture 68 Questions for Review 70 Questions for Discussion 71 Exercises and Experiments 71 5 Wheat Flour 79 Introduction 80 The Wheat Kernel 80 Makeup of Flour 82 Classifying Wheat 83 Particle Size 84 Flour and Dough Additives and Treatments 85 Commercial Grades of White Flours 89 Types of Patent Wheat Flours 91 Other Wheat Flours 94 Functions of Flour 96 Storage of Flours 98 Questions for Review 99 Questions for Discussion 101 Exercises and Experiments 101 6 Variety Grains and Flours 117 Introduction 118 Cereal Grains 118 Alternative Wheat Grains 122 Cereal-Free Grains and Flours 123 Questions for Review 126 Questions for Discussion 126 Exercises and Experiments 127 7 Gluten 135 Introduction 136 The Formation and Development of Gluten 136 Determining Gluten Requirements 138 Controlling Gluten Development 140 Dough Relaxation 150 Questions for Review 152 Questions for Discussion 153 Exercises and Experiments 154 8 Sugar and Other Sweeteners 163 Introduction 164 Sweeteners 164 Dry Crystalline Sugars 167 Syrups 173 Specialty Sweeteners 183 Functions of Sweeteners 186 Storage and Handling 191 Questions for Review 193 Questions for Discussion 194 Exercises and Experiments 195 9 Fats, Oils, and Emulsifiers 213 Introduction 214 Chemistry of Fats, Oils, and Emulsifiers 214 Processing of Fats and Oils 217 Fats and Oils 221 Functions of Fats, Oils, and Emulsifiers 233 Storage and Handling 238 Questions for Review 239 Questions for Discussion 240 Exercises and Experiments 241 10 Eggs and Egg Products 257 Introduction 258 The Makeup of an Egg 258 Commercial Classification of Shell Eggs 261 Egg Products 263 Functions of Eggs 265 More on Coagulation: Basic Egg Custard 269 More on Aeration: Meringue 272 Storage and Handling 275 Questions for Review 277 Questions for Discussion 278 Exercises and Experiments 279 11 Leavening Agents 299 Introduction 300 The Process of Leavening 300 Leavening Gases 301 Yeast Fermentation 304 Chemical Leaveners 308 Storage and Handling 313 Questions for Review 314 Questions for Discussion 315 Exercises and Experiments 315 12 Thickening and Gelling Agents 323 Introduction 324 The Process of Thickening and Gelling 324 Gelatin 325 Vegetable Gums 328 Starches 330 Functions of Thickening and Gelling Agents 336 Storage and Handling 338 Questions for Review 340 Questions for Discussion 341 Exercises and Experiments 342 13 Milk and Milk Products 355 Introduction 356 Common Commercial Processes to Milk and Milk Products 356 Makeup of Milk 358 Milk Products 359 Functions of Milk and Milk Products 365 Storage and Handling 366 Questions for Review 368 Questions for Discussion 368 Exercises and Experiments 369 14 Nuts and Seeds 377 Introduction 378 Composition of Nuts, Kernels, and Seeds 378 Cost 379 Common Nuts, Kernels, and Seeds 380 Toasting Nuts 383 Storage and Handling 384 Questions for Review 386 Questions for Discussion 386 Exercises and Experiments 387 15 Cocoa and Chocolate Products 395 Introduction 396 Cocoa Beans 396 Common Cocoa and Chocolate Products 399 Handling Chocolate Products 412 Functions of Cocoa and Chocolate Products 414 Storage 417 Questions for Review 418 Questions for Discussion 419 Exercises and Experiments 420 16 Fruit and Fruit Products 427 Introduction 428 How Fruit is Purchased 428 Common Fruits 434 Fruit Ripening 437 Storage and Handling 439 Questions for Review 441 Questions for Discussion 442 Exercises and Experiments 442 17 Natural and Artificial Flavorings 453 Introduction 454 A Brief Review of Flavor 454 Flavor Profiles 454 Types of Flavorings 455 Evaluating New Flavorings 462 Storage and Handling 463 Questions for Review 464 Questions for Discussion 464 Exercises and Experiments 465 18 Baking for Health and Wellness 471 Introduction 472 Healthful Baking with the Customer in Mind 472 Guidelines for a Healthful Diet 473 Strategies for Healthful Baking 475 Food Allergies 481 Questions for Review 487 Exercises and Experiments 487 Appendix 499 Bibliography 503 Illustration Credits 504 Index 505

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Book SynopsisThe comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.Table of ContentsChapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: Butter Ganache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9: Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: Sugar Densities Appendix B: Confectionery Work Areas

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Book SynopsisThis text identifies the challenges that individuals would face when starting down the road to become a chef and outlines the right paths to take. It explores everything from family values, discipline, and how to acquire integrity to; focus, charisma, commitment, and initiative.Table of ContentsForeword vii Preface ix Introduction: What's Your Plan? xv Chapter 1 Stickability 1 The Story of Stickability as Told Chef John Folse 4 Interview Champ George Foreman 9 Chapter 2 Focusing on Your First Year at School 12 Interview Chef Paul Prudhomme 23 Chapter 3 Work Ethic and Habits 26 Interview Coach Bela Karolyi 37 Chapter 4 Time Management 40 Interview Chef Sam Choy 55 Chapter 5 Choosing Your Externship 58 Interview Chef Norman Van Aken 69 Chapter 6 Your Culinary Investment 75 Interview Mrs. Joanne Herring 83 Chapter 7 Completing Your Degree 87 Interview Chef Monica Pope 94 Chapter 8 The Real World 97 Interview Charlie "The Razor" Frazier 103 Chapter 9 Achieving Success 108 Interview Coach Rudy Tomjanovich 120 Collection of Quotes 125 Index 135

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Book SynopsisThe fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments.Table of ContentsTables, Figures, and Exhibits iv Foreword vii Preface ix Acknowledgments x The Author xi Introduction xiii Chapter 1 Foodservice Industry: An Overview 1 Part One Management of the Foodservice Department 19 Chapter 2 Leadership: Managing for Change 21 Chapter 3 Marketing and Revenue-Generating Services 37 Chapter 4 Quality Management 51 Chapter 5 Planning and Decision Making 71 Chapter 6 Organization and Time Management 95 Chapter 7 Communication 127 Chapter 8 Human Resource Management: Laws for Employment and the Employment Process 145 Chapter 9 Human Resource Management: Other Needed Skills 169 Chapter 10 Management Information Systems 189 Chapter 11 Control Function and Financial Management 207 Part Two Operation of the Foodservice Department 237 Chapter 12 Environmental Issues and Sustainability 239 Chapter 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261 Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285 Chapter 15 Safety, Security, and Emergency Preparedness 311 Chapter 16 Menu Planning 343 Chapter 17 Product Selection 367 Chapter 18 Purchasing 405 Chapter 19 Receiving, Storage, and Inventory Control 429 Chapter 20 Food Production 447 Appendix 20.1 A Culinary Glossary 486 Chapter 21 Distribution and Service 489 Chapter 22 Facility Design, Equipment Selection, and Maintenance 507 References 541 Index 553

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Book SynopsisThe leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999.Table of ContentsPreface xii 1 The professional garde manger 1 2 Cold sauces and cold soups 15 3 Salads 85 4 Sandwiches 159 5 Cured and smoked foods 201 6 Sausage 251 7 Terrines, pâtés, galantines, and roulades 299 8 Cheese 365 9 Appetizers and hors d’oeuvre 443 10 Condiments, crackers, and pickles 573 11 Buffet presentation 611 12 Basic recipes 637 Glossary 667 Bibliography and recommended reading 680 Resources 684 Recipe index 685 Subject index 700

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Book SynopsisHotel Front Office Management uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities.Table of ContentsPreface xi Acknowledgments xvii Chapter 1 Introduction to Hotel Management 1 Founders of the Hotel Industry 2 Historical Developments 5 Overview of the Hotel Industry 12 Types of Lodging Facilities 14 Market Orientation 17 Sales Indicators 17 Levels of Service 20 Business Affiliations 21 Trends That Foster Growth 27 Career Development 31 Solution to Opening Dilemma 35 Chapter Recap 35 End-of-Chapter Questions 36 Notes 38 Key Words 40 Chapter 2 Hotel Organization and the Front Office Manager 41 Organization of Lodging Properties 42 Organization Charts 43 Typical Job Responsibilities of Department Managers 50 Organization of the Front Office Department 59 Function of the Front Office Manager 62 Staffing the Front Office 69 Solution to Opening Dilemma 72 Chapter Recap 73 End-of-Chapter Questions 73 Key Words 76 Chapter 3 Effective Interdepartmental Communications 78 Role of the Front Office in Interdepartmental Communications 79 Front Office Interaction with Other Departments in the Hotel 79 Analyzing the Lines of Communications 88 Solution to Opening Dilemma 94 Chapter Recap 94 End-of-Chapter Questions 94 Key Words 99 Chapter 4 Property Management Systems 100 Physical Structure and Positioning of the Front Desk 102 Selecting a Property Management System 104 Procedure for Performing a Needs Analysis 105 Other PMS Selection Considerations 113 Financial Considerations 115 PMS Applications 116 Solution to Opening Dilemma 130 Chapter Recap 130 End-of-Chapter Questions 131 Notes 133 Key Words 133 Chapter 5 Systemwide Reservations 135 Importance of a Reservation System 136 Overview of the Reservation System 137 Types of Reservation Systems 142 Sources of Reservations 143 Forecasting Reservations 148 Overbooking (Occupancy Management) 150 Revenue Management 153 Processing Guest Reservations 154 Process of Completing Reservations through a PMS 158 Solution to Opening Dilemma 167 Chapter Recap 168 End-of-Chapter Questions 168 Notes 171 Key Words 172 Chapter 6 Revenue Management 173 Occupancy Percentage 174 History of Yield Management 177 Use of Yield Management 177 Components of Revenue Management 181 Applications of Revenue Management 188 Solution to Opening Dilemma 189 Chapter Recap 189 End-of-Chapter Questions 189 Notes 192 Key Words 193 Chapter 7 Guest Registration 194 Importance of the First Guest Contact 195 Components of the Registration Process 196 Registration with a PMS 216 Solution to Opening Dilemma 228 Chapter Recap 228 End-of-Chapter Questions 228 Notes 230 Key Words 230 Chapter 8 Managing the Financials 232 Common Bookkeeping Practices 233 Forms Used to Process Guest Charges and Payments 234 Account Ledgers 235 Posting Guest Charges and Payments 237 Transferring Guest and City Ledgers to Accounts Receivable 241 Importance of Standard Operating Procedures for Posting and the Night Audit 243 Solution to Opening Dilemma 243 Chapter Recap 243 End-of-Chapter Questions 244 Key Words 246 Chapter 9 Guest Checkout 247 Organizing Late Charges to Ensure Accuracy 248 Guest Checkout Procedure 249 Determining Method of Payment and Collection 252 Assisting the Guest with Method of Payment 256 Obtaining Future Reservations 258 Filing Documents 259 Relaying Guest Departures to Other Departments 259 Removing Guest Information from the System 260 Transfer of Guest Accounts to the Back Office 260 Checkout Reports Available with a Property Management System 260 Guest Histories 262 Last Impressions of the Hotel 265 Solution to Opening Dilemma 266 Chapter Recap 266 End-of-Chapter Questions 267 Notes 269 Key Words 269 Chapter 10 Preparation and Review of the Night Audit 270 Importance of the Night Audit 270 The Night Auditor 271 The Night Audit Process 272 Goal of Preparing the Night Audit Report 278 Preparing the Night Audit Report 278 Reading the Flash Report 293 Reading the Night Audit 293 Solution to Opening Dilemma 296 Chapter Recap 296 End-of-Chapter Questions 297 Key Words 316 Chapter 11 Managing Hospitality 317 Importance of Hospitality 318 Managing the Delivery of Hospitality 320 Total Quality Management Applications 327 Developing a Service Management Program 328 Customer Relationship Management 338 Solution to Opening Dilemma 339 Chapter Recap 339 End-of-Chapter Questions 340 Notes 342 Key Words 343 Chapter 12 Training for Hospitality 344 Determining Employee Hospitality Qualities 345 Screening for Hospitality Qualities 346 Developing an Orientation Program 347 Policy and Procedure Manual 351 Administering the Orientation Program 352 Developing a Training Program 354 Steps in the Training Process 356 Administering a Training Program 361 Cross-training 362 Developing a Trainer 362 Training for Empowerment 364 Americans with Disabilities Act 365 Solution to Opening Dilemma 367 Chapter Recap 367 End-of-Chapter Questions 368 Notes 370 Key Words 371 Chapter 13 Promoting In-House Sales 372 The Role of the Front Office in Marketing and Sales 373 Planning a Point-of-sale Front Office 375 Theories of Motivation 380 Applying Motivation Theories 381 Training Programs for a Point-of-sale Front Office 382 Budgeting for a Point-of-sale Front Office 384 Feedback 384 Planning a Point-of-sale Front Office—An Example 386 Solution to Opening Dilemma 388 Chapter Recap 388 End-of-Chapter Questions 389 Notes 391 Key Words 391 Chapter 14 Security 392 Importance of a Security Department 393 Organization of a Security Department 395 Job Analysis of the Director of Security 395 In-House Security Departments versus Contracted Security 398 Room Key Security 401 Fire Safety 404 Emergency Communication 411 Employee Safety Programs 415 Safety Training Programs 418 Solution to Opening Dilemma 418 Chapter Recap 418 End-of-Chapter Questions 419 Notes 421 Key Words 422 Chapter 15 Executive Housekeeping 423 Importance of the Housekeeping Department 423 Role of Chief Engineer in a Lodging Property 446 The Greening of the Lodging Industry 450 Solution to Opening Dilemma 453 Chapter Recap 454 End-of-Chapter Questions 455 Notes 457 Key Words 459 Glossary 460 Index 475

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Book SynopsisThe updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever.Table of ContentsList of Recipes. Acknowledgments. Foreword. Preface. 1. Chefs: Yesterday and Toady. 2. Early Influences: Discovering a Passion for Food. 3. Cooking Schools: Learning in the Classroom. 4. Apprenticing: Learning in the Kitchen. 5. Getting In: Starting at the Bottom. 6. Developing as a Cook: The Next Level. 7. The Business of Cooking: Operating and Running a Restaurant. 8. Travel, Eating, and Reading: Learning Something New Everyday. 9. Preserving in the Face of Reality: Through Bad Times and Good. 10. What's Next?: The Chef as Alchemist. Appendix A: Selected Professional Cooking Schools in the United States and Abroad. Appendix B: Leading Culinary Organizations. Appendix C: Selected Culinary Media and Resources. Appendix D: Brief Biographies of Chefs Interviewed. Index.

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Book SynopsisHow do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest 'bang' for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this book provides restaurant and foodservice managers with answers to these questions.Table of ContentsPreface. 1. Introduction: What Am I Getting Myself Into? 2. Location: Where Am I Going to Put This Place? 3. Environmental Analysis: What Am I Up Against? 4. Identifying Markets: Who Are My Customers and What Do They Want? 5. Menu Development: What Should My Sales Kit Look Like? 6. Pricing: What Should I Charge for This Stuff? 7. Service: How Do I Get My Staff to Give the Right Amount of Attention? 8. Other Income Streams: How Much Extra Stuff Can I Sell? 9. Communications: How Do I Get on the Guest’s Radar Screen? 10. Technology: How Do I Surf My Way to Success? 11. Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost? Resources. Index.

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Book SynopsisCompletely revised and updated? the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts student. Food Preparation for the Professional, Third Edition, targets the needs of career-oriented students who aim to manage the back of the house rather than prepare food on the line. Covering all the basics?cooking methods, food preparation, safety and sanitation, storage and handling, equipment, and menu planning?as well as addressing contemporary cuisine preferences and dietary trends, the book provides managers with the skills needed to run an efficient kitchen successfully in any type of foodservice operation. Fully revised and updated, the new edition of this classic text now includes: Troubleshooting information boxes that identify common problems, their causes, aTable of ContentsThe Kitchen. Sanitation and Safety. Prepreparation. Cooking, Equipment, and Measurement. Menus, Nutrition, and Recipes. Building Flavor, Body, and Texture. Soups. Sauces. Vegetables, Grains, and Pasta. Meat Cookery. Poultry Cookery. Fish and Shellfish Cookery. Breakfast, Beverages, and Dairy Products. Pantry Production. Hors D'Oeuvres and Food Presentation. The Bakeshop. Desserts. Glossary. Bibliography. Indexes.

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Book SynopsisA visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same. -Jacques Torres, Le Cirque, New York Feast your eyes on the most exquisite and flavorful desserts created by fifty of the country''s renowned pastry chefs in this groundbreaking book, Grand Finales: The Art of the Plated Dessert. Authors Tish Boyle and Timothy Moriarty formally identify the different schools of pastry in relation to the world of art and design.From Neo-Classicist to the Impressionist to the Modernist and Fusionist dessert, the result is a grand look at the extraordinary plated desserts being created today. Each featured master pastry chef offers a delectable recipe, accompanied by an elegant four-color photograph of the transTrade Review"A visually stunning and groundbreaking new book. Grand Finales: The Art of The Plated Dessert explores the intimate connection between flavor and presentation with recipes that are truly extraordinary. Thanks to the magnificent efforts of the pastry chefs in this book, the language of desserts will never be the same." -Jacques Torres, Le Cirque, New YorkTable of ContentsNeo-Classicism. Minimalism. Illusionism. Architecturalism. Impressionism. Modernism. Performance Art. Eclecticism. Fusionism. Bibliography. Index.

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Book SynopsisPractical, scalable recipes designed to reliably feed a crowd Large Quantity Recipes, 4th Edition, offers food service kitchens a repository of reliable recipes designed specifically for larger-scale production. Over 1,000 recipes designed to serve 50 or more are laid out for efficiency, with weights and volumes provided side-by-side along with pan measurements and references to equipment commonly found in commercial kitchens. Covering all courses including breads, meat, seafood, salads, desserts, cocktails and more, this invaluable resource facilitates menu planning at a variety of cost levels, reducing the need for substitution or scaling.Table of ContentsBreads. Beverages and Cocktails. Soups. Cheese, Egg, Cereal, and Vegetable Entrees. Fish. Meats. Poultry. Vegetables. Sauces, Relishes, and Stuffings. Salads and Salad Dressings. Sandwiches and Canapes. Cakes and Frostings. Cookies. Puddings. Pastry. Appendix. Index.

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Book SynopsisPractical Baking covers the entire field of practical bakery foods production and pastry making, bringing students up to speed on the latest bakery developments, and emphasizing the production of international yeast-raised bakery products and new practices in speed-up production.Table of ContentsPreface. 1 Basic Ingredients: Sugars; Shortenings; Eggs; Wheat and Flours; Milk and Milk Products; Yeast; Chemical Leavening Agents; Salt, Spices, and Flavorings; Cocoa and Chocolate; Fruits. 2 General Factors in Production and Preservation: Production Factors; Staling; Some Definitions. 3 Bread and Rolls: Overview of Production; Common Problems; White Pan Bread ; Pullman, Split-top, and Round Split Breads; French and Italian Breads and Rolls; Vienna Bread; Bolillos; Pan de Agua; Egg Bread and Rolls; Hard Roll Varieties; Soft Roll Varieties; Pan de Sal; Rye Bread Varieties; Cornmeal Bread; Whole Wheat Bread; Raisin Bread; Cinnamon Bread; Jamaican Hard Dough Bread; Date-Nut Bread; Chive-Spice Bread; Cheese Bread; Bagels and Bialys; Indigenous Breads of India; Middle Eastern Pita Bread; Armenian Cracker Bread Biscocho; Basque-Iberian Bread. 4 Sweet Yeast Dough Products: Danish Pastry; Buns; Babka; Stongen; Coffee Cake Dough Products; Specialty Rolls and Yeast-Raised Cakes; Brioche; Croissants; Frozen Dough Products; Additional Fillings and Toppings. 5 Biscuits, Muffins, and Scones: Biscuits; Muffins; Scones. 6 Doughnuts and Crullers: Preparation for Frying; Finishing Doughnuts; Use of Prepared Mixes; Yeast-raised Doughnuts; Cake Doughnuts; Combination Doughnuts; Whole Wheat Doughnuts; Crullers; French Crullers; Common Problems with Doughnuts and Crullers. 7 Pies: Pies; Fruit Pies; Common Problems with Fruit Pies; Piecrust Turnovers; Soft-filled Pies; Common Problems with Soft-filled Pies; Cream and Chiffon Pies; Common Problems with Cream and Chiffon Pies. 8 Pastries: Short Dough Pastries; Puff Pastries; Common Problems with Puff Pastries; Eclairs and Cream Puffs; Common Problems with Eclairs and Cream Puffs; Cream Cheese Dough Products; Strudel. 9 Icings and Cream and Whipped Toppings: Icings; Cream Toppings; Whipped Toppings. 10 Cakes and Cake Specialties: Cake Production; Common Problems with Cake Production; Creamed Cakes; Common Problems with Creamed Cakes; Blended Cakes; Common Problems with Blended Cakes; Whipped Cakes; Common Problems with Sponge Cakes; Common Problems with Chiffon Cakes; Common Problems with Angel Food Cakes; Combination Cake Mixes; Common Problems with Fruit Cakes; Cake Specialties. 11 Cookies: Overview of Production; Cutout or Sugar Cookies; Common Problems with Cut-out or Sugar Cookies; Bagged or Spritz Cookies; Common Problems with Bagged or Spritz Cookies; Sandwich Cookies; Icebox Cookies; Bar Cookies; Macaroons; Wafer and Lace Cookies; Assorted Cookies for Variety; Linzer Tarts (Mirrors), Almond Tarts, and Almond Horns; Specialty and Holiday Cookies. 12 Dietetic Baking: Bread and Rolls; Coffee Cakes and Sweet (Sugar Substitute) Rolls and Buns; Muffins; Pies; Cakes and Cookies ; Pizza Dough; 13 Passover Bakery Products: Ingredients; Passover Pastries; Passover Cakes and Marzipan; Passover Cookies. 14 "Natural" Bakery Products and Pizza: Basic Ingredients for Yeast-raised Products; Overview of Production of Yeast raised Products; Bread and Rolls; Common Problems with Bread and Rolls; Sweet Yeast Dough Products; Biscuits, Muffins, and Scones; Doughnuts; Enriched Quick; Breads Pizza. Appendix 1. Appendix 2. Appendix 3. Appendix 4. A Message to the Apprentice Baker. A Message to the Instructor. Glossary. Index.

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Book SynopsisIn addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic ?formulas,? or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute).Table of ContentsList of Recipes Acknowledgments Preface Chapter 1: How to Use this Book Chapter 2: Yeast Breads Chapter 3: Laminates (Layered Doughs) Chapter 4: Cakes Chapter 5: Egg-Based Components Chapter 6: Pies, Tarts, and other Fruit Desserts Chapter 7: Cookies Chapter 8: Working with Sugar Chapter 9: Working with Chocolate Chapter 10: Frostings Chapter 11: Fillings and Components Chapter 12: Assembling and Decorating Cakes Dessert Glossary Appendix A: Metric Conversions and Other Helpful Information Appendix B: Weight-Volume Equivalents for Common Ingredients Appendix C: Volume of Baking Pans Appendix D: High-Altitude Baking Bibliography Index

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Book SynopsisA basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'''' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and procedure lists, mise en place (prep) sheet for all recipes, review exercises and glossaries of key terminology with definitions.Table of ContentsLaboratory Conduct and Responsibilities. Sanitation and Safety. The Food Preparation Process. The Cooking Process. Standardized Recipes and Measurement. Enlarging Recipes. Costing Recipes. Measuring Temperatures. Stocks and Soups. Thickening Agents. Sauces. Vegetables. Rice. Pasta. Fish and Seafood. Poultry and Game Birds. Meat. Eggs. Salads. Salad Dressings. Yeast Breads. Quick Breads. Indexes.

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Book Synopsis''Something strange occurs to guests as soon as they check in. Even if in real life they are perfectly well-mannered, decent people with proper balanced relationships, as soon as they spin through the revolving hotel doors the normal rules of behaviour no longer seem to apply.''All of the following is true.Only the names have been changed to protect the guilty. All the anecdotes, the stories, the characters, the situations, the highs, the lows, the scams, the drugs, the misery, the love, the death and the insanity are exactly as was told by Anonymous - someone who has spent his whole career working in hotels at the heart of London''s luxury hotel industry. However, for legal reasons, the stories now take place in a fictitious hotel known as Hotel Babylon. More than a decade is compressed into a day. Everything else is as it should be. The rich spend money, the hotel makes money and the chambermaids still fight the bellboys over a two-pound coin.It''s just another twenty-fourTrade ReviewInformative, disgusting and utterly fascinating * Closer *Reading Hotel Babylon is like mainlining Popbitch * Metro *A 5-Star read. Imogen Edwards-Jones takes readers on a brilliant romp that's just as luxurious as the presidential suite and definitely a whole lot funnier -- Candace BushnellMakes shock revelation after shock revelation * Daily Mail *Fascinating * Daily Telegraph *

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Book SynopsisHow does it feel to live and work in the world''s most beautiful and luxurious tropical island resort, surrounded by white sandy beaches and aquamarine seas? How does it feel to be in the lap of luxury when you''re thousands of miles from anywhere else? And when the guests are some of the richest and most demanding people in the world, where do you find the energy every day to smile, smile and smile again? Beach Babylon takes you behind the scenes at a five-star tropical island resort. Do all the stories which take place behind the closed doors of the exclusive spa have happy endings? What do the world''s richest people expect from room service during their fortnight in paradise? What does the windsurfing instructor do to keep sane after hours?In the bestselling tradition of her previous Babylon books, Imogen Edwards-Jones investigates the rivalries and alliances between the staff at a resort where pandering to the guests'' most extravagant whims is de rigu

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Book SynopsisFood safety and hygiene is of critical importance to us all, yet, as periodic food crises in various countries each year show we are all dependent on others in business and public regulation to ensure that the food we consume in the retailing and hospitality sectors is safe.Trade ReviewOne of the most thorough and considered studies we have of the relationship between regulation and business risk management practices. Food regulation provides a revealing canvas for understanding the dynamics of the governance of risk. --John Braithwaite, Australian National UniversityTable of ContentsContents: Preface Introduction: Setting the Scene 1. Risk Regulation and Business Organizations Part I: The Food Retail and Hospitality Industry and Risk 2. The Food Retail and Hospitality Industry in the UK: A Research Approach 3. The Food Industry and Risk: Official Data and Workplace Understandings Part II: Risk Regulation 4. State Governance of Food Safety and Food Hygiene: The Regulatory Regime and the Views of Those in the Food Sector 5. Risk Regulation Beyond the State: Research Responses about Non-State Regulatory Influences 6. Business Risk Regulation: Inside the Business Organization Part III: Conclusions and Policy Implications 7. Conclusions: Why Manage Risk? What Can We Learn and Improve? Appendix 1: Profile of Phase 2 Respondents Appendix 2: Phase 2 Questionnaires Appendix 3: Phase 3 Interview Schedule Bibliography Index

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Book Synopsis

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