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  • Sách/Book

  • How baking works : exploring the fundamentals of baking science

    • Authors: Paula Figoni (2021)

  • The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
  • Sách/Book

  • Handbook of tourism entrepreneurship

    • Authors: Rob Hallak; Craig Lee (2024)

  • Offering an original contribution to the literature on tourism entrepreneurship and presenting directions for future research, this Handbook is a key resource for academics in entrepreneurship and tourism management. Its many practical recommendations will also appeal to practitioners, policymakers, and destination managers.
  • Sách/Book

  • Professional event coordination

    • Authors: Julia Rutherford Silvers (2012)

  • A fully updated guide to the state-of-the-art guidelines, strategies, and new technologies in modern event planning A must-have resource for every event planner, manager, caterer, and student, this in-depth guide covers all aspects of the event planning process
  • Sách/Book

  • Hotel & hospitality English

    • Authors: Mike Seymour (2011)

  • This unique self-study course is for elementary-level adults who need English for the hospitality industry, such as workers in hotels and restaurants. Ideal for front-line staff who need to communicate confidently in English to maintain good customer relations.
  • Sách/Book

  • Front Office

    • Authors: Peter Abbott (2010)

  • Designed for all students of hospitality and tourism management, the second edition of this best selling text gives a modern approach to front office operations and management using realistic scenarios set in the hotel environment
  • Sách/Book

  • Professional management of housekeeping operations

    • Authors: Robert J. Martin (1998)

  • This text is designed for the required housekeeping/front office course in two- and four-year hospitality programmes. The third edition includes a new chapter on computer applications for operational housekeeping and inventory control, and discussions of hiring practices for large hotels.
  • Sách/Book

  • Event planning and management : principles, planning and practice

    • Authors: Ruth Dowson (2023)

  • This third edition of Event Planning and Management provides a renewed focus on virtual and hybrid events. It also provides an expansion of health and safety advisory in light of COVID-19 and anti-terrorism, as well as new models such as the Cultural Risk Assessment, and further case studies
  • Sách/Book

  • Issues in cultural tourism studies

    • Authors: Melanie K. Smith (2016)

  • This title provides an influential summary and synthesis of all of the major issues in global cultural tourism presented in an accessible way using a diverse range of international case studies
  • Sách/Book

  • Food and beverage management in the luxury hotel industry

    • Authors: Sylvain Boussard (2021)

  • Provides an introduction to the management of food and beverage operations within the luxury hotel environment. It provides detailed coverage of operational, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets