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Hospitality Books

You are currently browsing 41–50 of 162 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 5

  1. Food and Beverage Management

    5th Edition

    By Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis Pantelidis

    This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main...

    Published March 21st 2012 by Routledge

  2. Events Management

    An Introduction

    By Charles Bladen, James Kennell, Emma Abson, Nick Wilde

    Contemporary events management is a diverse and challenging field. This major new introductory textbook is the first to fully explore the multi-disciplinary nature of events management and to provide all the practical skills and professional knowledge students need to succeed in the events industry...

    Published February 9th 2012 by Routledge

  3. Cruise Operations Management

    Hospitality Perspectives

    By Philip Gibson

    Cruise Operations Management: Hospitality Perspectives provides a comprehensive and contextualized overview of hospitality services for the cruise industry. As well as providing a background to the cruise industry, it also looks deeper into the management issues providing a practical guide for...

    Published January 31st 2012 by Routledge

  4. Tourism and Hospitality

    Issues and Developments

    Edited by Jaime Seba

    Tourism has become a key global economic activity as expectations with regard to our use of leisure time have evolved, attributing greater meaning to our free time. Tourism is one of the world s largest industries, and in many regions it is the single largest source of investment and employment....

    Published December 14th 2011 by Apple Academic Press

  5. Hospitality and Health

    Issues and Developments

    Edited by Jaime Seba

    In the last several decades, international traffic volume has significantly increased, raising the risk of infectious diseases and their spread. In this important volume, the impact of health issues is explored in connection with travel. Not only does the book explore the risk of diseases such as...

    Published December 14th 2011 by Apple Academic Press

  6. Molecular Cuisine

    Twenty Techniques, Forty Recipes

    By Anne Cazor, Christine Lienard, Gui Alinat

    Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary...

    Published October 10th 2011 by CRC Press

  7. Advances in Service Network Analysis

    Edited by Noel Scott, Eric Laws

    Advances in Service Network Analysis examines advances in the management and analysis of networks of organizations in service industries. In recent years recognition of the significance of inter-organizational networks for the provision of complex services, for example at tourist destinations, has...

    Published September 11th 2011 by Routledge

  8. My Molecular Cuisine Kit

    By Anne Cazor, Christine Lienard, Gui Alinat

    It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and...

    Published August 31st 2011 by CRC Press

  9. Food Supply Chain Management

    Economic, Social and Environmental Perspectives

    By Madeleine Pullman, Zhaohui Wu

    Food Supply Chain Management: Economic, Social and Environmental Perspectives is very different from parts supply chain management as can be seen from the increasing health, safety and environmental concerns that are increasingly garnering the public’s attention about different food supply chain...

    Published August 16th 2011 by Routledge

  10. The Business of Champagne

    A Delicate Balance

    Edited by Steve Charters

    Series: Routledge Studies of Gastronomy, Food and Drink

    The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand – it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a...

    Published August 11th 2011 by Routledge