Prentice Hall
Culinary, Hospitality, Travel & Tourism
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Delivers comprehensive training of key food safety concepts!
The new 5th Edition reflects the latest updates to the FDA Food Code, new science-based and industry best practices and prepares students for the ServSafe? Food Protection Manager Certification Exam.
Designed with students' needs in mind!
This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry.
This best-selling text is fully updated and streamlined!
The practicality continues with mini-case studies, contributions from industry experts, profiles of corporations, profiles of hospitality professionals and a new student CD-ROM packed with resources to support readers' coursework and their career.
Provides complete coverage of the hotel's front office.
Over 200 exhibits illustrate chapter content and help to create a work that both students and professional hoteliers seek out.
The first organizational behavior text that focuses on the hospitality industry!
Hospitality organizations today must achieve excellence in human relations, and that success starts with quality organizational behavior.
THE FIRST OF IT'S KIND!
Based on the authors' years of industry experience, this book includes a model for understanding the revenue management process and reveals four basic building blocks to revenue management success.
In-depth, yet easily understood!
Gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers.
