Professional Baking


Book Description

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.




Management Information Systems


Book Description

The 4th Edition of Management Information Systems promotes active learning like no other text in the market. Each chapter is comprised of tightly coupled concepts and section-level student activities that transport your students from passively learning about IS to doing IS in a realistic context.




Introduction to Hospitality Management


Book Description

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 historical perspectives, current trends, and real-world practices. Coverage of bar and restaurant management, hotel and lodging operations, travel and tourism, and much more gives students a comprehensive analysis of this rewarding field. Focusing on practicality, this text presents real-world examples of traditional methods alongside insightful discussions surrounding changes in consumer demands and key issues affecting the industry. The industry’s multifaceted nature lends itself to broad exploration, and this text provides: 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 Emphasis on career planning and job placement strategies, giving students a head start in charting their future in hospitality A combination of Drs. Reynolds and Barrows’ two leading textbooks, Introduction to Management in the Hospitality Industry and Introduction to the Hospitality Industry, into one cohesive, comprehensive edition Substantial coverage of internet commerce and marketing Case studies, including actual interviews with industry professionals, to reinforce primary learning objectives and build critical thinking skills An emphasize on real-world skills and practical methods employed by management professionals Methods to prepare students for job placement in multiple areas of the hospitality and tourism industry Introduction to Hospitality Management is an essential text for students learning about, or with an interest in, the hospitality industry. Written in a clear and accessible style, this important book leaves readers with a strong grasp of the topics and trends most important to a career in the hospitality industry




Meats and Game


Book Description







Basic Food Preparation (Third Edition)


Book Description

Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.




A Guide to Modern Cookery


Book Description







Introduction to Management in the Hospitality Industry, Study Guide


Book Description

Introduction to Management in the Hospitality Industry, Ninth Edition gives you the industry know-how and the management skills needed to thrive in all aspects of the field, from food service to lodging to tourism. In this latest edition, the authors have brought the text thoroughly up to date by featuring new and emerging companies, new technologies, and new ways of doing business. Covering everything from careers to operations to finance, the text offers the most comprehensive and engaging introduction to this exciting field possible.




Financial and Managerial Accounting


Book Description

Financial and Managerial Accounting, by Weygandt, Kimmel, Kieso is a new introductory program for the two semester accounting sequence that presents equal coverage of both introductory financial and managerial accounting topics. The Team for Success authors of Jerry Weygandt, Paul Kimmel, and Don Kieso bring years of industry, academic, and writing experience to the development of this new title which gives students the tools they need to understand the accounting cycle and key financial accounting topics, while presenting the managerial topics in an easy-to-understand fashion in a decision-making framework. The Team for Success authors understand where students struggle in introductory accounting, and have developed a learning system that illustrates the accounting cycle and key transactions, while giving student the tools to apply their learning through sample exercises throughout the chapter. Weygandt Financial and Managerial Accounting relates accounting concepts to real-world experiences, is full relevant examples to students' lives, and provides IFRS coverage that will prepare students for the global economy. Students using Weygandt, Financial and Managerial Accounting with WileyPLUS will spend more time with the material because it demonstrates the relevance and offers multiple opportunities for practice both in the book and in WileyPLUS. Students take more initiative with their learning, so you'll have a greater impact in the classroom. WileyPLUS sold separately from text.