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Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Eighth Edition

Drummond, Karen E. / Brefere, Lisa M. — 13 May 2013 08:18:31 +0200

[216 Seiten, Softcover]

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Baking and Pastry

The Culinary Institute of America — 10 Apr 2013 08:17:49 +0200

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as an indispensable guide and the ultimate baking and pastry reference, the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. * Named Best Book: Professional Kitchen at the International Association of Culinary Professionals (IACP) Cookbook Awards * Established by its first two editions as a lifelong kitchen reference for professional pastry chefs * Includes more than 900 recipes and 645 color photographs and illustrations [138 Seiten, Softcover]

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Techniques of Healthy Cooking, Professional Edition

The Culinary Institute of America — 18 Mar 2013 08:17:19 +0100

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes. [576 Seiten, Hardcover]

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Master Class with Toba Garrett

Garrett, Toba M. — 13 Mar 2013 08:17:22 +0100

Master Class with Toba Garrett provides readers with a springboard to infinite ideas of what can be achieved in the advanced art of cake decorating. A foremost expert in this field, Garrett has taught some of the top cake artists working today. She shares tips and techniques here to bring readers to the next level in their cake decorating skills. [228 Seiten, Hardcover]

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Foodservice Management Fundamentals

Reynolds, Dennis — 6 Feb 2013 08:17:36 +0100

Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today's aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation--commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics. [418 Seiten, Hardcover]

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Off-Premise Catering Management

Thomas, Chris — 24 Jan 2013 08:17:24 +0100

For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples. [550 Seiten, Hardcover]

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Marketing Your Event Planning Business

Allen, Judy — 9 Jan 2013 08:21:25 +0100

Practical, prescriptive advice on successfully marketing your event planning business Recent years have been tough on the event planning industry. The terrorist attacks of September 11, 2001, economic downturns, wars, and SARS have all negatively impacted the business. There are fewer corporate dollars dedicated to travel budgets and special events, creating even more pressure on businesses in an already highly competitive industry. This book tells you all you need to know to market your business and build your client base in good times and bad. Marketing Your Event Planning Business shows you how to gain a competitive advantage by setting yourself apart from the competition, pursuing new markets, and soliciting sales. It covers all the vital topics in event planning marketing, including how to diversify your client base, develop niche markets, improve your customer service, establish emergency business plans, and much more. * Ideal for event planners, marketing managers in the industry, and professionals in the hospitality, culinary, or travel industries * Includes actionable advice on successfully marketing an event planning business * Features illustrative examples, practical tips, and useful checklists and other resources Marketing Your Event Planning Business is packed with practical tips and examples, giving you creative new ways to showcase your talents, build your business, and bring added value to your clients. [260 Seiten, Softcover]

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Cooking to the Image

Sikorski, Elaine — 7 Jan 2013 08:18:05 +0100

Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food. [192 Seiten, Softcover]

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Chocolates and Confections

Greweling, Peter P. / The Culinary Institute of America (CIA) — 7 Jan 2013 08:17:15 +0100

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery. [544 Seiten, Hardcover]

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Food Service Manual for Health Care Institutions

Puckett, Ruby Parker — 17 Dec 2012 08:17:31 +0100

The 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. This edition includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory standards. [592 Seiten, Softcover]

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Guest Service in the Hospitality Industry

Bagdan, Paul J. — 10 Dec 2012 08:21:14 +0100

This book adopts a general approach that incorporates various thoughts from different parts of the industry, differing from property to property. It discusses issues and debunks myths about customer service with concepts that are solid and proven in the industry. Furthermore, this new text includes all of the major areas of the hospitality industry as they relate to delivering quality customer service. In addition to a review of the history and overview of guest service, the book goes much further to include other essential topics, including problem-solving, quality tools and assessments, staffing, marketing, and strategic planning. [320 Seiten, Hardcover]

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The Elements of Dessert

Migoya, Francisco J. — 3 Dec 2012 08:17:39 +0100

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fundamental elements--such as mousses, doughs, and ganaches-- revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies. Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs display steps, techniques, and finished desserts. [544 Seiten, Hardcover]

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Ethics and Corporate Social Responsibility in the Meetings and Events Industry

Henderson, Elizabeth V. / McIlwraith, Mariela — 24 Oct 2012 08:17:34 +0200

This book celebrates what has been already achieved in moving the meetings and events industry towards a more sustainable future, and pushes the boundaries of imagination to visualize what might be possible in the years to come. This text simultaneously pushes the thresholds of current knowledge and actions toward a vision of a sustainable future for the meetings and events industry. Written not only as a tool, but as a capacity-builder for future sustainable leaders within the industry, this book includes a wealth of information on new sustainability tools: new standards, new technologies, and even new books. [320 Seiten, Hardcover]

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Purchasing

Feinstein, Andrew H. / Stefanelli, John M. — 1 Aug 2012 08:17:17 +0200

Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation. It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the most comprehensive and up-to-date hospitality purchasing text available today. [192 Seiten, Softcover]

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The Restaurant

Walker, John R. — 27 Jul 2012 08:17:43 +0200

Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business. [224 Seiten, Softcover]

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Professional Food Manager

National Environmental HealthAssociation (NEHA) — 23 Jul 2012 08:18:09 +0200

Professional Food Manager was created by the food safety experts at The National Environmental Health Association (NEHA), and has been updated to the 2011 supplement of the 2009 FDA Food Code. This well-written text prepares candidates to successfully pass any of the Conference for Food Protection (CFP)/American National Standards Institute (ANSI) accredited food protection manager exams. The well-priced, easily understood material is ideal for teaching soon-to-be managers what they need to know to become certified in food safety, and more importantly, it helps them retain information to maintain a high level of proficiency on the job. This follows NEHA's seventy-five year tradition of providing top of the line educational materials for foodservice industry and ensuring that safe food practices are followed throughout the industry. NEHA, MindLeaders, and Prometric, the leading global provider of comprehensive testing and assessment services, together provide a total solution for your food manager training needs, approved by regulatory agencies across the nation * Print Book + Print Exam Answer Sheet : 978-1-118-38104-5 * Print Book + Online Exam Voucher : 978-1-118-38105-2 * Online Course + Print Exam Answer Sheet : 978-1-118-38109-0 * Online Course + Online Exam Voucher : 978-1-118-38111-3 [160 Seiten, Softcover]

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Resorts

Mill, Robert Christie — 13 Jun 2012 08:17:57 +0200

The 3rd Edition of Resorts: Management and Operation is a summary of almost 30 years of thought, analysis, and research into the field of resort management written from a business viewpoint yet takes into account the unique structure of resorts. The text is divided into three sections. Each section has a philosophical basis for the inclusion of the subsequent principles and practices. The first section covers major types of resorts: those that are mountain-based, beach-based and golf/tennis based. Two chapters are devoted to each of the various resort types. The first chapters of each resort type focuses on development issues with the impact on operations noted throughout. The second chapter in each resort type deals with guest profiles and management issues. The second section highlights what makes managing a resort different from managing a 'regular' hotel. The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties. [480 Seiten, Hardcover]

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Coffee: Growing, Processing, Sustainable Production

Wintgens, Jean Nicolas (ed.) — 7 Jun 2012 08:17:20 +0200

Vom Kaffeepflanzer bis zum Studenten der tropischen Landwirtschaft reicht der Leserkreis, für den dieser Leitfaden geschrieben wurde. Vierzig Autoren aus den wichtigsten Kaffeeexportnationen besprechen alle Fragen des Anbaus von Kaffee aus pflanzenbiologischem und technologischem Blickwinkel und erläutern Gesichtspunkte der Vermarktung und des Welthandels. Der mit rund 900 Illustrationen (ein Drittel davon in Farbe) verschwenderisch ausgestattete Text wird sinnvoll ergänzt durch einen umfangreichen Datenanhang. Für diese zweite Auflage wurde das Werk komplett auf den neuesten Stand gebracht. [LVI, 984 Seiten, Softcover]

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Plating for Gold

Boyle, Tish — 4 Jun 2012 08:17:38 +0200

Learn 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. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen. Plating for Gold includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone, all presented in easy-to-follow, step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating. * Includes advice on essential equipment, stocking your pastry kitchen, and perfect flavor pairings to help you create your own original recipes * Features enticing full-color photographs of finished desserts, as well as hand-drawn sketches to illustrate plating techniques and provide endless inspiration * Offers a behind-the-scenes look at the world of pastry competition, with candid photos and insider advice from some of today's best pastry chefs Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, Plating for Gold is the gold standard in dessert cookbooks. [336 Seiten, Hardcover]

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Professional Baking 6E with Prof Baking Method Card Package Set

Gisslen, Wayne — 22 May 2012 08:18:06 +0200

Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. [Hardcover]

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Garde Manger

The Culinary Institute of America — 22 May 2012 08:18:01 +0200

The 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. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation. [48 Seiten, Softcover]

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Garde Manger

The Culinary Institute of America — 27 Apr 2012 08:17:33 +0200

The Art of the Confectioner

Notter, Ewald — 16 Apr 2012 08:17:13 +0200

A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts. [368 Seiten, Hardcover]

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Event Marketing

Preston, C. A. — 26 Mar 2012 08:17:49 +0200

A modern, completely updated guide to effective event marketing As the events market becomes increasingly saturated, it is essential for a successful event professional to understand the use of strategic marketing plans. Events are everywhere--in the U.S. alone, there are more than 2,500 music festivals a year, for example, while the UK hosts over 70 different beer festivals each year. In such a crowded market, how can the event planner ensure that his or her event stands out? Marketing expert Chris Preston has the answers in this second edition of Event Marketing. From the basics of promoting an event to the use of events as marketing strategies themselves, Preston provides straightforward advice and information on all the latest event marketing techniques. The book begins with sections on what event marketing really means, and how the field has evolved throughout time. Preston then explores event marketing strategies from both a conceptual and practical standpoint, and provides information on sponsorship and corporate branding. The book covers marketing for all types of events, including festivals, corporate and association events, and social functions, and a full chapter on digital event marketing covers all the latest e-marketing strategies. Case studies provide real-world examples of successful marketing efforts, while Discussion Questions for each chapter provide opportunities for further exploration of key concepts. As marketing becomes an increasingly important skill for event management professionals, this completely revised second edition of Event Marketing will be a must-have for working professionals, students, and aspiring event planners everywhere. [320 Seiten, Hardcover]

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Mr. Boston

Mr. Boston — 26 Mar 2012 08:17:47 +0200

A newly updated 75th anniversary edition of the trusted bartender's guide--now in a handy pocket-size edition Every bartender's favorite drink-mixing guide is better than ever in this super-handy pocket edition. It includes all the same popular features from the 75th Anniversary Edition--new cocktail recipes from well-known mixologists, new reference information on equipment, ingredients, and techniques, and new photographs that showcase refreshing finished products--all in a handy little package. Boston has been the go-to guide for bartenders since the end of Prohibition, and the best bartenders in the world know it as the source for perfect cocktails and ideas both old-fashioned and brand-new. Plus, it includes bartending best practices and professional advice on such techniques as frosting a glass and measuring a dash. * This pocket edition is an incredible value at just $9.99 * It includes 1,500 drink recipes ranging from the traditional to the trendy * This edition has been updated with new photography, new information on liquors, and more than 200 new recipes from top bartenders around the country * The book covers nearly every cocktail imaginable, from classic martinis to holiday eggnogs For professional bartenders, cocktail lovers, or anyone who wants to host a party with classy cocktails, this is the ultimate guide in the perfect package. [336 Seiten, Softcover]

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Housekeeping Management

Casado, Matt A. — 7 Mar 2012 08:17:41 +0100

The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff. This edition will have the same focus on the management- and administration-based philosophy from the 1st Edition, but with a stronger focus on the engineering aspects of housekeeping. The book will also incorporate new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology. [264 Seiten, Hardcover]

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Hospitality Law

Barth, Stephen C. — 21 Feb 2012 08:18:51 +0100

When faced with the possibility of paying substantial legal fees, astute hospitality managers recognize the alternative - managing their businesses responsibility to avoid litigation. With prevention and compliance at its core, Hospitality Law, Fourth Edition, shows students and practicing hospitality managers how to effectively manage their legal environment. By learning to think proactively, readers consider how their actions will be viewed in a legal context, thereby precluding many legal difficulties. This practical text familiarizes readers with hospitality legalities, provides relevant exercises, and applies lessons learned to real-world hospitality management situations. [512 Seiten, Hardcover]

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