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Hospitality Books

You are currently browsing 91–100 of 170 new and published books in the subject of Hospitality — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books – Page 10

  1. Managing Sustainable Tourism

    A Legacy for the Future

    By Kaye Sung Chon, David L Edgell Sr

    Intelligently designed tourism strategies for the twenty-first century!Successful tourism development and marketing are dependent on maintaining a delicate balance between economic growth and the protection of environments. Managing Sustainable Tourism: A Legacy for the Future tackles the tough...

    Published February 26th 2006 by Routledge

  2. The Growth Strategies of Hotel Chains

    Best Business Practices by Leading Companies

    By Kaye Sung Chon, Onofre Martorel Cunill

    How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the world—and what strategies will they use to continue their growth?This first-of-its-kind textbook presents a balanced overview of the theory and practice of hotel chains’...

    Published January 24th 2006 by Routledge

  3. More Bear Cookin'

    Bigger and Better

    By PJ Gray

    Make your kitchen more bearable to burly men with big appetites!Loosen your belts and make room for seconds! PJ Gray, author of Bear Cookin’: The Original Guide to Bear Comfort Foods, is back with More Bear Cookin’: Bigger and Better, serving up another helping of mouth-watering recipes...

    Published October 18th 2005 by CRC Press

  4. Patisserie

    2nd Edition

    By Leonard J Hanneman

    This classic book, widely known and used by patissiers is a professional text on the art of patisserie. In the twenty years that Patisserie has been published there have been great changes in almost every aspect of this art, and the author has thoroughly updated this new edition to take account of...

    Published October 2nd 2005 by Routledge

  5. Human Resource Management in the Hospitality Industry

    8th Edition

    By Michael Boella, Michael Boella, Steven Goss-Turner

    Now in its ninth edition, Human Resource Management in the Hospitality Industry: An Introductory Guide, is fully updated with new legal information, data, statistics and examples. Taking a 'process' approach, it provides the reader with an essential understanding of the purpose, policies and...

    Published June 2nd 2005 by Routledge

  6. Developing Hospitality Properties and Facilities

    2nd Edition

    By Josef Ransley, Hadyn Ingram

    Developing Hospitality Properties and Facilities sets out some of the key issues in developing hospitality properties from the hospitality manager's perspective. From the original concept, through each part of the process, it provides an essential guide for students and professionals on how to...

    Published May 25th 2004 by Routledge

  7. Safety and Security in Tourism

    Relationships, Management, and Marketing

    By C Michael Hall, Dallen J. Timothy, David Timothy Duval

    How will the travel and tourism industry respond to the terrorist attacks on America?The recent terrorist attacks in the United States and their repercussions for the travel and leisure industries have focused more attention on tourism safety and security issues than ever before. The impact on...

    Published March 2nd 2004 by Routledge

  8. Standing the Heat

    Assuring Curriculum Quality in Culinary Arts and Gastronomy

    By Joseph Hegarty

    Make sure your culinary arts students are prepared for the “real world!” Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy chronicles the creation and development of an undergraduate degree program in culinary arts at the Dublin Institute of Technology....

    Published January 25th 2004 by Routledge

  9. Flight Catering

    2nd Edition

    By Peter Jones

    The airline industry is a vast international business that is central to world economies. In today's environment, it faces many challenges and a tight operational strategy is vital to survive. In-flight catering is a central part of these strategies at all levels: be they customer satisfaction,...

    Published January 12th 2004 by Routledge

  10. Culinary Taste

    By Donald Sloan, Prue Leith

    Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and...

    Published November 3rd 2003 by Routledge