"This text offers a comprehensive overview of the industry and is designed for the hospitality management professionals of tomorrow. By involving readers in each step of this exciting journey, Introduction to Hospitality invites students to share the unique enthusiasm and passion surrounding the industry. Each chapter has been vetted by professionals and includes several hands-on examples that help students understand the how-to aspects of the hospitality industry."- Preface

Introduction to Hospitality

John R. Walker

Pearson Educacion

Exploring the Hospitality Industry

Pearson Education US

Josielyn T. Walker

Introduction to Hopitality Pearson International Edition

Pearson\Prentice Hall

This book does not include an access code.

Introduction to Hospitality (9th Edition) RENTAL EDITION

Pearson, Inc

This revision of the most successful textbook in supervision for the hospitality industry covers current topics such as managing a diverse workforce, and is reorganized into three sections focusing on leadership, human resources, and management.

Supervision in the Hospitality Industry

Karen Eich Drummond

Jack E. Miller

Business & Money

John Wiley&Sons, Inc.

Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition. Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The authors vividly describe the feel, the reality, the hours, the physical demands, the tradeoffs, and the benefits of working in various culinary settings, while interviews with a range of industry leaders offer helpful advice and inspiring vignettes.

So You Want to Be a Chef

Cookbooks, Food & Wine

Lisa M. Brefere

Professional Cooking

Human resources are led, not managed. Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floors—the people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, Supervision in the Hospitality Industry provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry.

Supervision in the Hospitality Industry 6th (sixth) edition Text Only

Industries

wiley

Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: <ul> <li>Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans</li> <li>A new chapter on food production and sanitation</li> <li>Greater emphasis on restaurant business plans, including new exercises</li> <li>New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4</li> <li>New coverage of restaurant concepts and use of technology in restaurants</li> <li>Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance</li> </ul> This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.

The Restaurant: From Concept to Operation

Donald E. Lundberg

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Books by John R. Walker