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Food and Beverage Management: For Hospitality, Tourism and Event Industries (6th ed.) by
This 6th edition of the best-selling textbook has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.
The Sense of Taste: Of Genes, Molecules and the Fascinating Biology of One of the Most Fundamental Senses by
Gives an overview of the current state of research on the topic of taste. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food.
The Restaurant: From Concept to Operation (9th ed.) by
Covers all aspects of restaurant management including leadership, menu planning, purchasing, equipment, operations and staffing.
Introduction to Hospitality Management by
Presents a thorough overview of historical perspectives, current trends, and real-world practices. Coverage of bar and restaurant management, hotel and lodging operations, travel and tourism, and much more. Clear guidance through topics related to foodservice operations, convention management, meeting planning, casino and gaming management, leadership and staffing, financial and business models, and promotion and marketing.
Hospitality Management (4th ed.) by
Covers a range of topics for the hospitality industry including service, safety, operations, management, marketing, finance and more.
Human Resource Management: Strategy and Practice (11th Asia Pacific ed.) by
Covers the evolution and context of strategic human resource management, industrial relations frameworks and practice, human resource planning in a changing environment, work design challenges in a global environment, talent attraction, selection, retention and development, performance management, strategic reward management, managing work health and safety, workplace negotiation processes, and evaluating SHRM.
The Leadership Experience (8th global ed.) by
Explores the latest thinking in leadership theory and contemporary practices in organizations throughout the world. New content addresses emerging topics from how to lead agile, hybrid and remote work teams to establishing a growth mindset, encouraging mindfulness and embracing diversity. New discussions also examine moral awareness, optimism bias, leading with grit, the leader's responsibility to followers, creating a healthy culture and collective activism.
Introduction to Hospitality (8th global ed.) by
For introductory courses in hospitality, providing a comprehensive overview of each segment of the industry. Includes hospitality and lodging; beverages, restaurants, and managed services; tourism, recreation, attractions, clubs, and gaming; assemblies, events, and attractions; and managerial areas of the hospitality industry.