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Hospitality Books

You are currently browsing 31–40 of 168 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 4

  1. Hospitality and Tourism

    Synergizing Creativity and Innovation in Research

    Edited by Norzuwana Sumarjan, Zahari Mohd Salehuddin Mohd, Radzi Salleh Mohd, Mohi Zurinawati, Hanafiah Mohd Hafiz Mohd, Bakhtiar Mohd Faeez Saiful, Zainal Artinah, Saiful Bakhtiar, Mohd Hafiz, Mohd Hanafiah

    Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2–3 September 2013). The book presents trends and practical ideas in the area of hospitality and...

    Published November 18th 2013 by CRC Press

  2. Performance Measurement and Leisure Management

    Edited by Konstantinos Alexandris

    The issue of performance measurement in the leisure industry is increasingly important, from both theoretical (academic) and applied (practitioner) perspectives. Managers need accurate indications of how their organisations are performing, to inform their decisions. Policymakers need an evidence...

    Published April 25th 2013 by Routledge

  3. Human Resource Management in the Hospitality Industry

    A Guide to Best Practice, 9th Edition

    By Michael Boella, Steven Goss-Turner

    Now in its ninth edition, Human Resource Management in the Hospitality Industry: A Guide to Best Practice, 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 February 26th 2013 by Routledge

  4. Conferences and Conventions 3rd edition

    A Global Industry, 3rd Edition

    By Tony Rogers

    Series: Events Management

    Conferences and Conventions: A Global Industry 3rd edition provides a comprehensive introduction to the key elements of the global conference, convention and meetings industry. It examines the industry’s origins, structure, economic, social and environmental impacts, education, training and career...

    Published January 11th 2013 by Routledge

  5. The Working Garde Manger

    By Al Meyer

    A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM...

    Published December 17th 2012 by CRC Press

  6. Chef's Guide to Charcuterie

    By Jacques Brevery

    Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide...

    Published December 14th 2012 by CRC Press

  7. Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality

    Edited by C. Michael Hall, Gossling Stefan

    Series: Routledge Studies of Gastronomy, Food and Drink

    There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security...

    Published November 29th 2012 by Routledge

  8. Sustainability in the Hospitality Industry 2nd Ed

    Principles of Sustainable Operations

    By Philip Sloan, Willy Legrand, Joseph S. Chen

    Sustainability is one of the single most important global issues facing the world. A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every future...

    Published November 26th 2012 by Routledge

  9. Edible Structures

    The Basic Science of What We Eat

    By José Miguel Aguilera

    Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into...

    Published October 18th 2012 by CRC Press

  10. Hairdressing: Level 3

    The Interactive Textbook

    By Charlotte Church, Alison Read

    For Level 3 Hairdressing students on NVQ, SVQ and VRQ courses.A genuinely new and innovative way for students to study hairdressing, this new textbook is supported with extensive multimedia material and activities at no extra cost. Some books include a few videos and basic materials, but this title...

    Published August 24th 2012 by Routledge