13 . Wiley Hospitality Culinary Tourism

HospitalityCulinary

& Tourism

Wiley

2007

Table of ContentsCooking/Food Preparation ...................................................................................................................... 1

Culinary Arts—Reference ...................................................................................................................... 6

Garde Manger .......................................................................................................................................... 9

Baking & Pastry Fundamentals ............................................................................................................ 10

Advanced Baking & Pastry/Desserts ................................................................................................... 12

Meat/Seafood Fabrication ..................................................................................................................... 16

American Regional Cuisine .................................................................................................................. 17

Nutrition ................................................................................................................................................ 18

Food Safety ............................................................................................................................................ 20

Purchasing and Cost Control ............................................................................................................... 22

Culinary Math ....................................................................................................................................... 26

Beverage Management .......................................................................................................................... 27

Wine and Spirits .................................................................................................................................... 28

Responsible Alcohol Service ................................................................................................................ 32

Restaurant and Foodservice Management ........................................................................................... 34

Menu Design and Planning .................................................................................................................. 35

Dining Room Service ............................................................................................................................ 36

Human Resources & Supervision ........................................................................................................ 37

Careers ................................................................................................................................................... 39

Foodservice Design and Equipment ..................................................................................................... 40

Catering ................................................................................................................................................. 41

Club Cuisine ......................................................................................................................................... 43

Professional Development .................................................................................................................... 43

Food History & Culture ........................................................................................................................ 45

Spanish in the Workplace ..................................................................................................................... 46

Introduction to Hospitality .................................................................................................................. 47

Hospitality Management ...................................................................................................................... 48

Human Resources ................................................................................................................................. 49

Hotel and Lodging Management .......................................................................................................... 50

Front Office ........................................................................................................................................... 51

Housekeeping Management ................................................................................................................. 52

Purchasing and Cost Control ............................................................................................................... 53

Restaurant and Foodservice Management ........................................................................................... 57

Hospitality Marketing .......................................................................................................................... 58

Hospitality Law ..................................................................................................................................... 59

Hospitality Technology ........................................................................................................................ 60

Hospitality Accounting ........................................................................................................................ 61

Hospitality Finance ............................................................................................................................... 62

Spanish in the Workplace ..................................................................................................................... 63

Gaming & Casinos ................................................................................................................................ 64

Event Management ............................................................................................................................... 64

Travel and Tourism ............................................................................................................................... 68

Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • �

wiley.com/college/bookfair/culinaryarts

Cooking/Food PreParation

New!The Professional Chefeighth editionThe Culinary Institute of America

ISBN-10: 0-7645-5734-3 / ISBN-13: 978-0-7645-5734-7 1232 pp. • Cloth • August 2006

Instructor’s Manual: ISBN-�0: 0-47�-9730�-7 / ISBN-�3: 978-0-47�-9730�-0

Study Guide: ISBN-�0: 0-47�-97300-9 / ISBN-�3: 978-0-47�-97300-3

The Professional Chef, the official text of The Culinary Institute of America’s culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers. This comprehensive “bible for all chefs” (Paul Bocuse) has been thoroughly revised, reor-ganized, and expanded to reflect the way people cook and eat today. This edition:

• Features three brand-new chapters on the culinary traditions of the Americas, Asia, and Europe

• Includes nearly 650 all-new color photographs of fresh food products, step-by-step techniques, and plated dishes, along with easy-to-follow color charts, maps, and illustrations

• Offers more than 640 classic and contemporary recipes plus variations

• Contains essential information on tools and ingredients, nutrition, and food and kitchen safety

CONTENTS: Introduction to the Profession. Menus and Recipes. The Basics of Nutrition and Food Science. Food and Kitchen Safety. The Americas. Asia. Europe. Equipment Identification. Meat, Poultry, and Game Identification. Fish and Shellfish Identification. Fruits, Vegetables, and Fresh Herb Identification. Dairy and Egg Purchasing and Identification. Dry Goods Identification. Mise en Place for Stocks, Sauces, and Soups. Stocks. Sauces. Soups. Mise en Place for Meats, Poultry, and Fish. Fabricating Meats, Poultry, and Fish. Grilling and Broiling, Roasting and Baking. Sauteeing, Pan Frying, and Deep Frying. Steaming and Submersion Cooking. Braising and Stewing. Mise en Place for Vegetables and Fresh Herbs. Cooking Vegetables. Cooking Potatoes. Cooking Grains and Legumes. Cooking Pasta and Dumplings. Cooking Eggs. Salad Dressings and Salads. Sandwiches. Hors d’Oeuvre and Appetizers. Charcuterie and Garde Manger. Baking Mise en Place. Yeast Breads. Pastry Doughs and Batters. Custards, Creams, and Mousse. Fillings, Frostings, and Dessert Sauces. Appendix.

New! AvAIlABle deCemBer 2007Techniques of Healthy CookingThird editionThe Culinary Institute of America

ISBN-10: 0-470-05232-5 / ISBN-13: 978-0-470-05232-7 592 pp. • Cloth • december 2007

Instructor’s Manual: ISBN-�0: 0-470-�35��-5 / ISBN-�3: 978-0-470-�35��-2

Techniques of Healthy Cooking is the newest, most compre-hensive guide to healthy cooking in a professional setting. The book includes straightforward information on nutritional basics like types of nutrients and how they function in the body, reading and using food labels, caloric intake recom-mendations, and planning recipes and menus around various dietary guidelines. Also included is detailed information on ingredients, serving sizes, food safety from preparation to plat-ing, and nutrition-related conditions like diabetes, obesity, and hypertension.

• Includes detailed information on developing healthy cooking in all types of operations, from fine-dining, quick-service, and family-service establishments to hospitals, cafeterias, and more

• This edition draws on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and health and exercise findings

• Extensive glossary explains basic terms and concepts• The book provides 300 delicious recipes - 100 all-new -

including nutrition information and optional modifications• Recipes are accompanied by vibrant full-color photography

throughout, including 150 plated food shots and 50 dynamic process shots that demonstrate the tools, equipment, and techniques of healthy cooking

CONTENTS: A Healthy Diet. Healthy Ingredients. Healthy Techniques. Healthy Menus. Appetizers, Soups, and Salads. Main Dishes. Side Dishes and Accompaniments. Breakfast Dishes and Beverages. Baked Goods and Desserts. The Chef’s Pantry. Recipe Analysis. Glossary. Recommended Resources and Readings. Index.

2 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007

Visit our Virtual Bookfair


New!The Book of YieldsAccuracy in Food Costing and Purchasing

Seventh editionFrancis T. Lynch

ISBN-10: 0-471-74590-1 / ISBN-13: 978-0-471-74590-7 320 pp. • Paper • February 2007

Instructor’s Manual: ISBN-�0: 0-470-045�0-8 / ISBN-�3: 978-0-470-045�0-7

Now in a revised and updated edition, The Book of Yields, Seventh Edition is the chef’s best resource for planning and preparing food more quickly and accurately. With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases.

• Organized by type of food, such as dry and fresh herbs, veg-etables, fruit, flours, meats, and others

• Contains accurate measurements for more than 1,000 raw ingredients that reflect how specific foods are typically mea-sured in recipes

• Reflects the current trend towards more global menu offer-ings by including many new Asian and Latin foods

CONTENTS: PART I. Dry Herbs And Spices And Fresh Herbs. Produce. Vegetables. Fruit. Canned Foods (In Number 10 Cans). Canned Foods Weight-to-volume. Starchy Food. Dry Legumes. Rice, Grains And Cereals. Pasta. Baking Items. Nuts And Seeds. Flour, Meal, Bran, And Crumbs. Sweeteners. Special Baking Items. Fats, Oils, And Condiments. Liquids. Dairy. Beverages. Coffee, Tea, And Cocoa. Meats. Seafood. Poultry. The Proper Use Of Cans, Scoops, Hotel Pans, And Sheet Trays In Costing. Measurement Conversion. Metric System. Measurement Conversions. Simple Formulas. PART II. The Workbook. Guide To Using The Costing Worksheets. Costing Worksheets 1-16. Guide To Using The Purchasing Worksheets. Purchasing Worksheets 1-21.

New!The Book of Yields Cd-rOmSeventh editionSingle-User Version

Francis T. Lynch

ISBN-10: 0-470-16764-5 / ISBN-13: 978-0-470-16764-9 September 2007

The revised edition of The Book of Yields CD-ROM contains exactly the information users need to utilize the comprehen-sive database of accurate food measurements of over 1,000 raw ingredients. A user can enter the amount he or she wants to use (raw, trimmed, or cooked volumes, counts, or weights) and with one-click convert the As-Served amount to the cor-rect As-Purchased amount. This powerful CD-ROM saves conversion calculations to a printable purchase list; enables total freedom when choosing recipe ingredient measures; includes food specification footnotes, clear costing, and pur-chasing formula explanations and examples; and features an Ingredient Search and Conversion Calculator (US to US, US to metric, metric to metric).

Order the text/Cd-rOm package at a discount! Ask your wiley representative for details!

Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 3



CONTENTS: The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. Menus, Recipes, and Cost Management. Nutrition. Mise en Place. Stocks and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game Birds. Cooking Poultry and Game Birds. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes. Legumes, Grains, Pasta, and Other Starches. Cooking for Vegetarian Diets. Salads and Salad Dressings. Sandwiches. Hors d’Oeuvres. Breakfast Preparation. Dairy and Beverages. Sausages and Cured Foods. Pâtés, Terrines, and Other Cold Foods. Food Presentation and Garnish. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces.

Professional Cooking Sixth editionWayne Gisslen

ISBN-10: 0-471-66374-3 / ISBN-13: 978-0-471-66374-4 1088 pp. • Cloth • 2006

Instructor’s CD-ROM: ISBN-�0: 0-47�-77�47-3 / ISBN-�3: 978-0-47�-77�47-0

Instructor’s Manual with Study Guide Solutions: ISBN-�0: 0-47�-77�50-3 / ISBN-�3: 978-0-47�-77�50-0

Study Guide: ISBN-�0: 0-47�-66375-� / ISBN-�3: 978-0-47�-66375-�

Text + Study Guide Package: ISBN-�0: 0-470-047�3-5 / ISBN �3: 978-0-470-047�3-2

WebCT Student Access Card + Text: ISBN-�0: 0-470-007�4-� / ISBN-�3: 978-0-470-007�4-3

Blackboard Student Access Card + Text: ISBN-�0: 0-470-007�0-9 / ISBN-�3: 978-0-470-007�0-5

Visit wiley.com/college/solutions for WebCT and Blackboard information.

Wayne Gisslen’s Professional Cooking has helped train hundreds of thousands of students and professional chefs with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today.

Key features of this new Sixth Edition include:• Over 100 new, fully tested recipes• A brand new chapter on vegetarian cuisine, featuring differ-

ent types of vegetarian diets• Nearly 1,200 illustrations – including over 200 new photo-

graphs that highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail

• Completely revised, updated, and expanded vegetable chap-ters feature additional product identification and cooking techniques, as well as new recipes

• Revised and expanded nutrition chapter features the new USDA nutritional guidelines

• Stunning new design – helpful sidebars, clear procedure sequences and professional recipe format meet the needs of today’s students

• New Culinar-E Companion™ recipe management software – packaged with every copy of the text – features user friendly navigation and robust content

Professional Cooking provides a fully developed ancillary package, including a Student Study Guide, Instructor’s Manual with Study Guide Solutions, Instructor’s CD-ROM, and a companion Web site (wiley.com/go/gisslen) featuring valuable resources for planning and teaching, including a password-protected online Instructor’s Manual, PowerPoint® slides, test bank, and text images.

Order THe TexT/STudY

guIde PACkAge AT A dISCOuNT! ASk YOur wIleY rePreSeNTATIve

FOr deTAIlS!

IF OrderINg IN CANAdA, uSe THe FOllOwINg ISBNS:Professional Cooking for Canadian Chefs, 6E: ISBN-10: 0-471-66377-8/ISBN-13: 978-0-471-66377-5

Study Guide: ISBN-10: 0-470-04171-4/ISBN-13: 978-0-470-04171-0

Text + Study Guide Package: ISBN-10: 0-470-83898-1/ISBN-13: 978-0-470-83898-3

Instructor Resources are online at wiley.com/canada/gisslen

For information on Blackboard and WebCT, contact your rep via wiley.com/college/rep




The Organic Cook’s BibleHow to Select and Cook the Best Ingredients on the marketJeff Cox

ISBN-10: 0-471-44578-9 ISBN-13: 978-0-471-44578-4 560 pp. • Cloth • 2006

CONTENTS: Introduction. How This Book Is Organized. A World of Organic Food. Why Organic? Talking with Farmers. Vegetables.

Fruits. Nuts, Seeds, Beans, and Grains. Herbs and Spices. Meats, Dairy, and Eggs. Kitchen Staples. Top Varieties of Organic Produce.

escoffierThe Complete guide to the Art of modern CookeryH. L. Cracknell and R. J. Kaufmann


CONTENTS: Sauces. Garnishes. Soups. Hors d’Oeuvres. Eggs. Fish. Releves and Entrees of Butchers’ Meat. Releves and Entrees of Poultry. Releves and Entrees of Game. Composite Entrees. Cold Preparations. Roasts. Vegetables and

Farinaceous Products. Sweets, Puddings, and Desserts. Ices. Savouries. Poached Fruits, Jams, and Drinks. Glossary. Menus. Index.

The Professional Chef’s knife kitThe Culinary Institute of America

ISBN-10: 0-471-34997-6 ISBN-13: 978-0-471-34997-6 160 pp. • Paper • 1999

CONTENTS: A Brief History of Cutting Tools. The Parts of a Knife. Knives and Other Important Cutting Tools. Additional Small Tools for the Knife Kit. Large Equipment Used for Cutting. Sharpening Knives on a Stone. Honing Knives on a Steel.

Preliminary Cuts. Course or Rough Cuts. Precision and Portioning Cuts. Decorative Cuts. Special Peeling and Cutting Techniques. Meat Fabrication. Poultry Fabrication. Fish Fabrication. Bibliography. Index.

The New American ChefCooking with the Best of Flavors and Techniques from Around the worldAndrew Dornenburg and Karen Page


CONTENTS: China: Eastern Techniques and a Yin-Yang

Balance. France: Western Techniques and Savoir-Faire. India: The Masterful Use of Spices. Italy: Procuring the Best Ingredients. Japan: Celebrating the Seasons Through All the Senses. Mexico: Where Chiles Reign Supreme. Morocco: Feasting in Comfort with Family and Friends. Spain: Letting Ingredients Taste of What They Are. Thailand: Balancing Strong Flavors and Aromatics. Vietnam: Encouraging Diners to Play with Their Food.




Culinary ArtistryAndrew Dornenburg and Karen Page


CONTENTS: The Chef as Artist. Meet Your Medium. Composing Flavors. Composing a Dish. Why Food Matches? Food Matches Made in Heaven. Seasoning Matches Made in Heaven. Composing a Menu. Common Accompaniments to Entrées. Evolving a Cuisine. The

Evolution of Leading Chefs’ Cuisines. Desert Island Lists. Culinary Art as Communion. Resources. Biographies of Chefs. Index.

Advanced Professional CookingWayne Gisslen


Instructor’s Manual: ISBN-�0: 0-47�-542�3-X ISBN-�3: 978-0-47�-542�3-�

CONTENTS: The Modern Kitchen. Introduction to Advanced Cooking. Sauces. Soups. Salads, Pastas, and Other First Courses. Fish and Other

Seafood. Poultry and Feathered Game. Beef, Lamb, Pork, and Veal. Miscellaneous Meats. Vegetables. Cold Foods. Appendix 1: Basic Recipes. Appendix 2: Measurements. Bibliography. Glossary.

essentials of Professional CookingWayne Gisslen


Instructor’s Manual: ISBN-�0: 0-47�-3�753-5 / ISBN-�3: 978-0-47�-3�753-�

CONTENTS: Preface. Acknowledgments. The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic

Cooking Principles. The Recipe: Its Structure and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game Birds. Cooking Poultry and Game Birds. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d’Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Appendix 1: Metric Conversion Factors. Appendix 2. Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises - Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary. Index.

Quantity Food Production, Planning, and managementThird editionJohn B. Knight and Lendal H. Kotschevar


Instructor’s Manual: ISBN-�0: 0-47�-37677-9 SBN-�3: 978-0-47�-37677-4

CONTENTS: PART I: Quantity Food Planning and Management. Raising the Standard. Understanding Trends in Nutrition and Health. Producing a Menu. Implementing Equipment. Controls. Service and Dining Etiquette. Human Resources. Products and Profits. Property and Promotions. PART II: Quantity Food Production and Management. Cooking Principles, Methods, and Trends. Sanitation and Safety. Pantry Products. Stocks, Soups, and Sauces. Fruits, Vegetables, and Cereals. Meats, Fish, and Poultry. Bakeshop Production. Dairy Products and Eggs. PART III: Appendices. Index.



Culinary arts—reFerenCe

New! AvAIlABle FAll 2007In the Hands of a ChefThe Professional Chef’s guide to essential kitchen ToolsThe Culinary Institute of America

ISBN-10: 0-470-08026-4 / ISBN-13: 978-0-470-08026-9 176 pp. • Paper • december 2007

A new approach to the CIA’s The Professional Chef’s Knife Kit, In the Hands of a Chef reveals how professional chefs use their revered kitchen tools in restaurants and at home, and is told through interviews with the chefs themselves. In addition to specific techniques such as mincing an onion or boning a leg of lamb, In the Hands of a Chef focuses on the types of tools necessary in the kitchen, the parts of these tools, characteristics of a good knife, and what to look for when purchasing knives and other kitchen tools.

• Students learn the proper use of a tool, its history, materials used in making it, and the technological advances affecting kitchen tools over time

• Black and white photographs illustrate the tool being used by chefs

• Including knife skills, readers get a glimpse of chefs’ secrets in the kitchen

CONTENTS: Knives and Cutting Tools. Knife Skills. Cutting Techniques for Vegetables and Fruits. Cutting Techniques for Meat and Poultry. Cutting Techniques for Fish and Shellfish. Hand Tools for Measuring, Mixing, and Baking.

New!working the PlateThe Art of Food PresentationChristopher Styler

ISBN-10: 0-470-05232-5 / ISBN-13: 978-0-470-05232-7 200 pp. • Cloth • September 2006

This gorgeous full-color book clearly illustrates different styles of food presentation. Content is divided into styles of plate presentation, such as Minimalist, Artistic, Dramatic, and Contemporary European, and each chapter includes back-ground information on the plating as well as essays from the star chefs who originated and developed it.

Working the Plate:• Provides stunning photographs for each plating suggestion,

showing how a plate is constructed and illustrating the tech-nique used, followed by a full-page shot of the finished dish

• Includes several examples of each plating genre, including easy, step-by-step instructions

• Features a number of contributing chefs, including Andrew Carmellini, Marcus Samuelsson, Tadashi Ono, and Terrance Brennan

• Includes recipes for featured dishesCONTENTS: The Minimalist. The Architect. The Artist. Contemporary European Style. Asian Influences. The Naturalist. Dramatic Flair. Desserts: Sweet Tradition and Trends. Index.




New!Handheld Computers for ChefsSusan Sykes Hendee and Mohammad Al-Ubaydli


Handheld computer technology is an affordable, powerful, easy, and effective tool for chefs and foodservice professionals to use in organizing their ingredients lists, purchase orders, and even recipes. Handheld Computers for Chefs introduces the multipurpose use of handheld computers to the foodser-vice and culinary industry. The easy-to-use guide examines the PDA’s multiple uses, such as managing schedules, recipe databases, and menus as well as applications for the front of the house and compatibility with POS systems.

• A comprehensive guide to getting the most out of the PDA in the foodservice industry.

• Proven format for teaching novice technology users and experts alike

• First book in the market to highlight the use of handheld computers in foodservice and culinary professions

• Detailed explanations of applications for handhelds, includ-ing reference tools, purchasing, POS systems, and more

• Real-world cases provide readers with background and tips on use of the PDA in business situations

CONTENTS: SECTION 1: Why Star Trek is Science Past. So You’d Like a Handheld. Choosing the Hardware. Choosing Software for Yourself. Organizing Your Life. Taking Notes: Written and Voice. Taking Your Media with You. Culinary/Foods References. Reading Electronic Books. Games for Chefs. Carrying the Web with You. Handhelds for Customers. SECTION 2: Two Handhelds Are Better Than One. HACCP. Food Inventory and Ordering. Menu Entry. SECTION 3: On Being a Project Champion. Making Change Happen. Talking to the IT Department. Choosing Software for the Team. Training. Electronic Documents. Getting the Funding.

The visual Food encyclopediaThe definitive Practical guide to Food and CookingFrançois Fortin and Serge D’Amico


CONTENTS: Nutrients. Vegetables. Legumes. Fruits. Nuts and Seeds. Seaweed. Mushrooms. Cereals and Grains. Fish. Crustaceans. Mollusks. Herbs, Spices, and

Condiments. Meat. Variety Meats. Delicatessen. Poultry. Milk Products. Sugar, Cacao, and Carob. Fats and Oils. Cooking Ingredients. Coffee and Tea. Glossary.

The Spice lover’s guide to Herbs and SpicesTony Hill


PARTIAL CONTENTS: SECTION ONE: PURE SPICES. Ajwain. Allspice. Annatto. Avocado Leaf. Barberry. Black Lemon. Black Salt. Boldo Leaf. Candle Nut. Caraway. Cardamom. Catnip. Cream

of Tartar. Cubeb. Cilantro. Dill. Epazote. Fenugreek. Fingerroot. Galangal. Golpar. Grains of Paradise. Horseradish. Hyssop. Juniper. Kaffir Lime. Kencur. Kokum. Lavender. Lemon Grass. Licorice. Mace. Mango Powder. Marjoram. Mountain Pepper. Mugwort. Nigella. Nutmeg. Oregano. Paprika. Pomegranate Seed. Poppy. Rose Petals. Rosemary. Saffron. Sassafras. Seaweed. Sichuan Pepper. Tarragon. Tamarind. Thyme. Turmeric. Vanilla Bean. Vietnamese Coriander. Wattle Seed. Wasabi. Zedoary. SECTION TWO: BLENDED SPICES. Americas Blends. Mexican Blends. Central and South American Blends. Caribbean Blends. Northern European Blends. Central European Blends. Medieval Blends. French Blends. Mediterranean Blends. Russian Blends. Middle Eastern Blends. Indian Subcontinent Blends. African Blends. Asian Peninsula Blends. Chinese Blends. Pacific Island Blends. Japanese Blends.




kitchen essentialsThe Complete Illustrated reference to the Ingredients, equipment, Terms, and Techniques used by le Cordon BleuLe Cordon Bleu


CONTENTS: Introduction. Batterie de Cuisine. Cooking Terms. Ingredients, Related

Techniques, and Recipes. Eggs. Cheeses. Creams. Milk Products. Fish and Seafood. Poultry. Meat. Vegetables. Fruits. Herbs, Spices, and Salts. Pulses. Grains. Nuts. Pasta and Noodles. Flours. Sugar. Breads. Chocolate. Iced Desserts. Cakes and Biscuits. Pastry. Sauces. Soups and Stocks. Index.

SaucesClassical and Contemporary Sauce makingJames Peterson


CONTENTS: Recipe Contents. A Short History of Sauce Making. Equipment. Ingredients. Stocks, Glaces, and Essences. Liaisons: An Overview. White Sauces for Meat and Vegetables. Brown Sauces. Stock-Based and Nonintegral

Fish Sauces. Integral Meat Sauces. Integral Fish and Shellfish Sauces. Crustacean Sauces. Jellies and Chaud-Froids. Hot Emulsified Egg Yolk Sauces. Mayonnaise-Based Sauces. Butter Sauces. Salad Sauces, Vinaigrettes, Salsas, and Relishes. Purees and Puree-Thickened Sauces. Pasta Sauces. Asian Sauces. Dessert Sauces. The Relative Thickening Power of Liaisons. A Few Thoughts about Wine. Glossary. Index.

The Chef’s CompanionA Culinary dictionary

Third editionElizabeth Riely

ISBN-10: 0-471-39842-x ISBN-13: 978-0-471-39842-4 368 pp. • Paper • 2003

CONTENTS: Asperge. Bacchus. Chèvre. Decant. Écrevisse. Fennel. Game. Haricot. Indian Pudding. Jardiniére, á la. Kale. Lettuce. Mushroom. Sauce Nantua. Oyster. Pain. Quail. Rice. Saucisse. Terrine. Uccèllo. Vanilla. Watercress. Xérès. Yule Log.

melissa’s great Book of Produceeverything You Need to know about Fresh Fruits and vegetablesCathy Thomas and Nick Koon


CONTENTS: Introduction. Fruit. Vegetables. Glossary

and Prep Help. Availability Guide. Index.



garde Manger

New! AvAIlABle deCemBer 2007garde mangerThe Art and Craft of the Cold kitchen

Third editionThe Culinary Institute of America


Instructor’s Manual: ISBN-�0: 0-470-�674�-6 / ISBN-�3: 978-0-470-�674�-0

With 540 inspiring recipes, Garde Manger, Third Edition is the most extensive reference book available on the subject. This comprehensive book covers a range of topics, from salads and sandwiches to hors d’oeuvres and appetizers – all the hot and cold food preparation knowledge the skilled garde manger needs. More than 300 photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help students visualize many key concepts, from curing salmon and bacon to making and decanting flavored oils.

Revisions in this Third Edition include:• 100 all-new recipes• New content on micro greens; international sandwiches;

brining ratios; fermented sausages; artisanal American cheeses; tapas tasting menus; savory sorbets; new caviar options; breakfast buffets; raw bar, pasta, and omelet buffet stations; and ice carving

• 250 all-new process photos showing step-by-step techniques, and 75 beauty shots of finished dishes

CONTENTS: The Professional Garde Manger. Cold Sauces and Cold Soups. Salads. Sandwiches. Cured and Smoked Foods. Sausage. Terrines, Pâtés, Galantines, and Roulades. Cheese. Appetizers and Hors d’Oeuvres. Condiments, Crackers, and Pickles. The Modern Buffet. Basic Recipes. Glossary. Bibliography and Recommended Reading.

The Professional Chef’s Art of garde mangerFifth editionFrederic H. Sonnenschmidt and John F. Nicolas


To achieve the artistry, creativity, and cooking sensitivity neces-sary to build memorable buffets, a la carte appetizers and salads, culinarians have turned to The Professional Chef’s Art of Garde Manger for many years. This text includes step-by-step coverage of the fundamentals of emulsion, roasting, poaching, sautéing, and baking, as well as tested techniques for carving fruits and vegetables, creating sculptures and centerpieces from ice or tal-low, making sausages, and smoking fish.

PARTIAL CONTENTS: The Art of Garde Manger. Buffet Presentation. Garde Manger Area Planning. Aspic-Gelée-Chaud-Froid. Appetizers-Hors d’Oeuvre. Foie Gras-Truffles-Caviar. Forcemeat. Pâtés-Terrines. Galantines. Mousse. Marinades-Cures-Brines. Food Decoration. Cold Sauces. Cold Food Presentation. Salads. Cheeses. Charcuterie.

�0 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2007


Baking & Pastry FundaMentals

New! AvAIlABle FAll 2007How Baking worksexploring the Fundamentals of Baking Science

Second editionPaula Figoni

ISBN-10: 0-471-74723-8 / ISBN-13: 978-0-471-74723-9 416 pp. • Paper • September 2007

Instructor’s Manual: ISBN-�0: 0-470-045�2-4 / ISBN-�3: 978-0-470-045�2-�

This book takes the future pastry chef and baker through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients work. New to the edi-tion, the book provides expanded end-of-chapter exercises and lab experiments to reinforce concepts. It features in-depth cover-age of the “whys” of baking, taking students beyond the basic techniques. Its ingredient-oriented approach explains how sweet-eners, fats, leavening agents, and other ingredients work, and applies that knowledge to food products.

• Introduces the student to the role of key ingredients, their functions and how they react with each other in a baking formula

• Includes a lab manual that consists of lab experiments to correlate with each chapter

• Strong pedagogy including chapter objectives, clear text, end-of-chapter review questions and lab experiments that reinforce key concepts

• Accompanied by a full instructor ancillary package of PowerPoint slides, test questions, and an Instructor’s Manual with additional experiments and projects for students

CONTENTS: Introduction to Baking. Heat Transfer. Overview of the Baking Process. Sensory Properties of Food. Wheat Flour. Variety Grains and Flours. Gluten. Sugar and Other Sweeteners. Thickening and Gelling Agents. Fats, Oils, and Emulsifiers. Eggs and Egg Products. Milk and Milk Products. Leavening Agents. Natural and Artificial Flavorings. Fruit and Fruit Products. Nuts and Seeds. Cocoa and Chocolate Products.

Professional BakingFourth editionWayne Gisslen


Instructor’s Manual: ISBN-�0: 0-47�-47779-6 / ISBN-�3: 978-0-47�-47779-2

Study Guide: ISBN-�0: 0-47�-47777-X / ISBN-�3: 978-0-47�-47777-8

Text + Study Guide Package: ISBN �0: 0-470-07227-X / ISBN �3: 978-0-470-07227-�

Instructor’s CD-ROM: ISBN-�0: 0-47�-68078-8 / ISBN-�3: 978-0-47�-68078-9

wiley.com/go/gisslen

Considered the baker’s bible, Professional Baking contains even more expertise and formulas for the aspiring professional in this updated Fourth Edition. Offering complete, step-by-step instruction on making the full range of baked goods from cakes, pies, and pastries to artisan breads and more, this updated edition also includes:

• Superb photographs and illustrations - more than 500 inspir-ing color photographs of techniques and finished dishes, including 175 new to this edition, and 50 illustrations and diagrams showcasing procedures and finished dishes

• More than 750 classic and creative formulas to explore• New chapters on artisan bread baking and baking equip-

ment, plus new material on plating techniques for restau-rant-style desserts

• New recipe ideas and practical applications fill the book and give students the tools to expand their skill set

CONTENTS: Foreword. Preface. Basic Principles. Baking and Pastry Equipment. Ingredients. Understanding Yeast Doughs. Understanding Artisan Breads. Lean Yeast Doughs. Rich Yeast Doughs. Quick Breads. Doughnuts, Fritters, Pancakes, and Waffles. Basic Syrups, Creams, and Sauces. Pies. Pastry Basics. Tarts and Special Pastries. Cake Mixing and Baking. Assembling and Decorating Cakes. Specialty Cakes, Gateaux, and Torten. Cookies. Custards, Puddings, Mousses, and Soufflés. Frozen Desserts. Fruit Desserts. Dessert Presentation. Chocolate. Decorative Work: Marzipan, Nougatine, and Pastillage. Decorative Work: Sugar Techniques.

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Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • ��


Baking & Pastry FundaMentals

The Baker’s manualFifth editionJoseph Amendola and Nicole Rees


CONTENTS: How to Use This Book. Yeast Breads. Laminates (Layered Doughs). Cakes. Egg-Based Components. Pies, Tarts, and Other Fruit Desserts. Cookies. Working with Sugar. Working with Chocolate. Frostings. Fillings and Components. Assembling and Decorating Cakes.

understanding BakingThird editionJoseph Amendola and Nicole Rees


CONTENTS: Wheat and Grain Flours. Yeast and Chemical Leaveners. Sugar and Other Sweeteners. Eggs. Fats and Oils. Milk and Dairy Products. Thickeners: Starches, Gelatin, and Gums. Chocolate. Water. Salt. The Physics of Heat. Bread and Other Yeast-Risen Products. Laminates. Cake

Baking. Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pâté Choux. Pies and Tarts. Cookies. Sugar Syrups and Candymaking.

Baking and Pastrymastering the Art and Craft The Culinary Institute of America


Student Workbook: ISBN-�0: 0-7645-6967-8 ISBN-�3: 978-0-7645-6967-8

Instructor’s Manual: ISBN-�0: 0-7645-498�-2 ISBN-�3: 978-0-7645-498�-6

CONTENTS: The Profession of the Baking and Pastry Arts. Product Identification. Equipment Identification. Baking Science and Food Safety. Baking Formulas. Yeast Doughs. Yeast-Raised Breads and Rolls. Pastry Doughs and Batters. Quickbreads and Cakes. Cookies. Custards, Creams, and Mousse. Icings, Glazes, and Sauces. Frozen Desserts. Pies and Tarts. Filled and Assembled Cakes and Tortes. Individual Pastries. Plated Desserts. Chocolate and Confections. Décor. Wedding and Special Occasion Cakes.

BreadA Baker’s Book of Techniques and recipesJeffrey Hamelman


CONTENTS: The Bread Making Process from Mixing through Baking. Ingredients and Their Function. Hand Techniques. Breads Made with Yeasted Pre-ferments. A Note on the Formulas Used in This Book.

Sourdough Breads Made with White Flour Cultures. Sourdough Breads Made with Rye Culture. Straight Doughs. Miscellaneous Breads. Braiding Techniques. Decorative and Display Projects. Appendices.



advanCed Baking & Pastry/desserts

New!The Art of the dessert Ann Amernick

ISBN-10: 0-471-44381-6 / ISBN-13: 978-0-471-44381-0 384 pp. • Cloth • April 2007

In The Art of the Dessert, Ann Amernick, “one of the best cake makers in America,” combines special occasion baking with desserts that have more homey origins. This book brings together a strong foundation in fundamental techniques with Amernick’s well-regarded personal style. Chapters include Cakes and Tortes, Pies and Tarts, Cookies and Candies, Cold Desserts, Warm Desserts, and Dessert Sandwiches. Recipes include Chocolate Raspberry Torte, Pumpkin Custard Napoleon, and Amaretto Nougat Cups. Professionalism is Amernick’s signature style, and she is able to elevate even the humblest of family desserts to new, more creative levels.

• Nominated four times for the James Beard “Pastry Chef of the Year” Award, Amernick is the former assistant pastry chef at the White House as well as being a chef at several well-regarded Washington D.C. restaurants, includ-ing Citronelle, Cashions, Red Sage, and currently Palena. Chocolatier magazine celebrated Amernick’s career achieve-ments in its “America’s 10 Best Pastry Chefs” article, tout-ing her “Twin Truffles” as the epitome of showpiece des-serts that “taste as phenomenal as they look”

• Includes 96 recipes appropriate for the home baker and the pastry chef including Apple Marmalade Sandwich, Double Coconut Custard Cups, and Caramel Nut Cake

• 4-color photographs illustrate desserts from the bookCONTENTS: Introduction: Tricks of the Trade. Cakes and Tortes. Pies and Tarts. Cookies and Candies. Cold Desserts. Warm Desserts. Dessert Sandwiches. Recipe List.

New!Savory SweetsFrom Ingredients to Plated desserts Amy Felder



The pastry chef’s key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.

• Provides students with a scientific explanation of taste, and then establishes concepts of flavor and overall plate profile

• Utilizes cooking methods to show what they can offer in creating plated desserts, including sauce work and manipu-lation of texture

• Includes a detailed analysis of eight plated desserts that uti-lizes modern pastry techniques such as aromas, foams, and flavored waters

• Helps build a relationship between culinary arts and pastry by its discussions on the differences and similarities of these two aspects of the kitchen

CONTENTS: Section 1: Vocabulary of Flavor. The Nature of Taste. Flavor Profile. Plate Profile. Section 2: Mechanics of Flavor. Cooking Methods and Culinary Techniques. Sauce Work. Texture and Its Effect on Flavor. Section 3: Constituents of Flavor. Vegetables. Herbs and Spices. Dairy. Pantry Ingredients. Section 4: Works of Flavor. Plated Desserts.

Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • �3



New!Professional Cake decoratingToba M. Garrett

ISBN-10: 0-471-70136-x / ISBN-13: 978-0-471-70136-1 368 pp. • Cloth • August 2006

Instructor’s Manual: ISBN-�0: 0-47�-78�97-5 / ISBN-�3: 978-0-47�-78�97-4

Professional Cake Decorating is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating. Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Professional Cake Decorating is:

• A comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers

• A powerful tool for making dramatic improvements in the overall look and design of cakes

• A valuable training handbook and resource for bakers and decorators

• A comprehensive reference of successful professional skill sets

CONTENTS: A History of Cake Decorating. Basic Piping Skills. Floral Piping Skills. Intermediate Piping Skills. Advanced Border Skills. Writing Workshop. Royal Icing Piped Flowers. Royal Icing Design Piping. Icing a Cake. Hand-Modeling Skills. More Modeling Skills with Marzipan and Chocolate. Advanced Icing and Design Skills. Rolled Icing Design Skills. Pastillage Construction. Gumpaste Flowers-Basic Floral Skills. Advanced Gumpaste Flowers. Miniature Cakes, Candy and Cookie Designs. Cake Sculpture and Character Cakes. Tier Cakes. Recipes. Appendix 1: Exercises and Patterns. Appendix 2: Measurements.

New!Chocolates and ConfectionsFormula, Theory, and Technique for the Artisan ConfectionerPeter P. Greweling and The Culinary Institute of America

ISBN-10: 0-7645-8844-3 / ISBN-13: 978-0-7645-8844-0 400 pp. • Cloth • February 2007

This book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, choco-late processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confec-tions, including dairy-based centers, crystalline and noncrys-talline sugar confectionery, jellies, and nut center and aerated confections.

• The all-encompassing, category-defining work from The Culinary Institute of America

• Features 12 chapters on different categories of candy mak-ing, including ingredient and tool information, packaging and storage, crystalline and non-crystalline confections, and cream and butter ganache, among others

• Enhanced accessibility with troubleshooting tables for quick and reliable access and a detailed confectionary glossary

• Features 162 gorgeous four-color photos of process and fin-ished products as well as 21 line drawings

• The book fills a hole in the market for professional confec-tioners at a time when the trade is poised for a renaissance in public awareness and status, and for a revival in the use of traditional techniques to produce world-class products

CONTENTS: Introduction. Confectionary Ingredients. Cacao and Chocolate. Packaging and Storage. Fundamental Techniques. Cream Ganache. Butter Ganache. Non-Crystalline Confections. Crystalline Confections. Jellies. Aerated Confections. Nut Centers. Glossary.




The Cake BookTish Boyle


CONTENTS: Introduction. Ingredients for Cakes. Cake-Baking Equipment. Cake-Making Techniques, Tips, and Troubleshooting. Cake Decor. Angel Food, Chiffon, and Sponge Cakes. Pound Cakes and Coffee Cakes. Butter- and Oil-Based Cakes. Fruit-Based Cakes. Flourless Cakes. Cheesecakes.

Mousse and Ice Cream Cakes. Meringue Cakes. Fillings and Frostings. Basic Recipes and Accompaniments. Sources. Index.

The Advanced Professional Pastry Chef Bo Friberg



CONTENTS: Decorated Cakes. Wedding Cakes. Individual Pastries. Plated Desserts. Frozen Desserts.

Light Desserts. Charlottes, Bavarian Creams, Mousses, Soufflés. Modernist Desserts. Holiday Favorites. Chocolate Artistry. Sugar Work and Marzipan Figures. Decorative Techniques. Basic Recipes. Index.

The Professional Pastry ChefFundamentals of Baking and Pastry

Fourth editionBo Friberg


Instructor’s Manual: ISBN-�0: 0-47�-2�825-� / ISBN-�3: 978-0-47�-2�825-8

The Professional Pastry Chef, Fourth Edition presents com-prehensive coverage of basic baking and pastry techniques in a fresh and approachable way. The book provides encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. The book features more than 650 recipes, 100 color photographs, and illustrated step-by-step instructions on American applications of European tech-niques.

CONTENTS: Mise en Place. Basic Doughs. Yeast Breads. Flatbreads, Crackers and Rolls. Breakfast Breads and Pastries. Cookies. Tarts, Pies, Cobblers and Crisps. Tea Cakes, Pound Cakes, Muffins and Other Quick Breads. Sponge Cakes and Cake Basics. Basic Chocolate Work and Decorating Techniques. Decorated Cakes. Individual Pastries. Plated Desserts. Light Desserts. Ice Cream and Sorbets. Assembled Frozen Desserts. Custards, Puddings, Mousses, Charlottes and Bavarois. Sauces, Syrups, Fillings. Indices.




Cakes to dream OnA master Class in decoratingColette Peters


CONTENTS: 12 Steps to Making a Decorated Cake. How to Start. Double-Layered Cakes. Making a Cake Crooked, on Purpose. Dreams of Love. Black and Blue Heart. Counting Sheep. Ivory Wedding Cake. Brides Vintage Cameo. Dreams of Chocolate.

Bavarian Cream. Floral Inlay. Eau de Buckingham Fountain. Dreams of Youth. Colette’s Homage to Dr. Seuss. Rainbow Carousel. Styrofoam Nonpareil. Enchanted Flora. Walk ‘n Cake. Dreams of Color. Mr. Sticky the Chameleon. Comfort Food. Blue Pagoda. Amethyst Arabesque. Colorful Cloisonné. Aqua Appliqué. Dreams of Italy. Pasta Cake. Dolce de Medici. Mother-of-Pearl Mosaic. Cake for Michelangelo. Dreams of Balance. Mad Tea Party. Sweet Offerings. Torte of Babylon. Dreams of Grandeur. Five Little Tartlettes. Olive Oyl’s Hat. Tiny Baubles. Fondant Flounce. Tipsy. Little Flower Pot. Petit-Fish. Big Splash. Buttercup Blossom. Dreams of Opulence. Family Jewels. Crystal Nostalgia. Deco-licious. Sequins and Spangles. Variations on a Tiara. Shower of Bubbles. Recipes.

wedding Cakes You Can makedesigning, Baking, and decorating the Perfect wedding Cake Dede Wilson

ISBN-10: 0-7645-5719-x ISBN-13: 978-0-7645-5719-4 176 pp. • Cloth • 2005

CONTENTS: Part I: How to Make Your Wedding Cake. Dream Your Cake, Create the Reality. Baking, Frosting,

and Decorating Your Cake. Constructing Cakes. Get It to the Church on Time! Storing and Transporting Your Cake Safely! Part II: The Essentials: The Essential Recipes. The Essential Cake. Part III: Cakes for Everyone: The Cakes.

Chocolate ChocolateLisa Yockelson


CONTENTS: With Appreciation. A Chocolate Journal. The Flavor of Chocolate. Techniques. The Baking Pantry. Outfitting the Baking Kitchen. Brownie Style. Back-to-Basics Chocolate Cakes.

Black Bottom Cupcakes, and More. Chips and Chunks. Chocolate and Streusel, Chocolate and Nuts. Chocolate and Toffee. Chocolate Birthday Cakes. Chocolate Bread. Chocolate Coffee, Bundt, and Pound Cakes. Chocolate in Big Muffins, Biscuits, and Scones. Chocolate in Layers. Chocolate Memories. Chocolate Pancakes, Chocolate Waffles. Chocolate Tender, Chocolate Crunchy. Chocolate, Caramel, and Nuts-a-Turtle Twist. Deep, Dark, and Bittersweet. Double Chocolate. Flourless and Almost-Flourless Chocolate Cakes. Heirloom Chocolate Cookies. Mudslide. Liquid Chocolate and Homemade Marshmallows. Storing and Freezing Chocolate Baked Goods. Sources. Bibliography. Photography Plate for Ingredients.

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Meat/seaFood FaBriCation

New! AvAIlABle Summer 2007Fish ForeverThe definitive guide to understanding, Selecting, and Preparing Healthy, delicious, and environmentally Sustainable SeafoodPaul Johnson

ISBN-10: 0-7645-8779-x / ISBN-13: 978-0-7645-8779-5 448 pp. • Cloth • June 2007

Fishmonger and former chef Paul Johnson has spent over 25 years supplying top chefs with high-quality, sustainably-caught seafood. In this book, Johnson provides all the answers a cook could need on preparing delicious, safe, environmental-ly-friendly fish and shellfish. The book includes a breakdown of fish species with details on each fish’s biology, how it may be caught, health and environmental issues, purchasing and cooking recommendations, and nutrition information.

• A one-stop guide to fish and shellfish, with comprehensive information on the varieties of seafood available, how to select healthy, non-endangered seafood, and how to prepare fish and shellfish in simple, delicious ways

• Demystifies the health concerns surrounding certain species of fish

• Includes 93 recipes as well as useful charts and tables, 23 step-by-step technique photos, and 63 full-color insert photos

CONTENTS: Cooking: Choosing, Handling, and Cooking Seafood. The Seasons. Healthy Seafood. Preparing Fish for Cooking Whole. Stocks: Fish Stock, Shellfish Stock, Quick Clam or Mussel Stock. Vegetable Stock, Court Bouillon, or Poaching Liquor. Basic Recipes, Techniques, and Tools. Anchovy. Black Sea Bass. Bluefish…..Tuna: Yellowfin, Bigeye, Atlantic Bluefin, North Pacific Bluefin. Tuna, Albacore. Weakfish: Weakfish, Spotted Sea Trout. Whelks and Periwinkles. White Sea Bass. Wreckfish: Wreckfish, New Zealand Grouper. Appendix. Health Glossary. Mercury in Seafood. Mercury Chart. Persistent Organic Pollutants: POPs. Fishing and Aquaculture Methods. Where to Find Out More. Bibliography. Index.

Seafood HandbookDiversified Business Communications

ISBN-10: 0-471-77350-6 / ISBN-13: 978-0-471-77350-4 256 pp. • Paper • 2005

The most comprehensive guide to sourcing, buying, and preparing seafood, Seafood Handbook contains over 700 spe-cies of finfish and shellfish from around the globe. It offers details on sourcing, cooking, nutrition, product forms and seasonal availability for each species and is formatted to be a quick and easy-to-use reference tool.

This helpful guide features:• More than 100 species of finfish and shellfish • Details on sourcing, cooking, nutrition, product forms, and

seasonal availability for each species• Scientific, market, and common names, as well as species

names in French, German, Italian, Japanese, and Spanish

• Two oversized reference posters are included with each book CONTENTS: Sustainability. Harvesting and Processing. Finfish. Shellfish. Safety and Preparation. Reference.



The meat Buyer’s guideBeef, lamb, veal, Pork, and PoultryNorth American Meat Processors Association


Foodservice Posters (Set of 8): ISBN-�0: 0-470-03898-5 / ISBN-�3: 978-0-470-03898-7

Notebook Charts (Set of 8): ISBN-�0: 0-470-03897-7 / ISBN-�3: 978-0-470-03897-0

For over 40 years, North American Meat Processors Association (NAMP) has provided the industry with reliable guidelines for purchasing meat. The Meat Buyer’s Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authorita-tive information professionals expect, and by including The Poultry Buyer’s Guide in this new edition, it offers a com-plete, single source reference for every facility’s meat buying needs. The most comprehensive and complete meat identi-fication manual ever published for the foodservice industry, this authoritative guide contains more than 350 illustrated cuts, buying and ordering procedures, nutrition data, food safety, USDA grading standards, and NAMP/IMPS identifica-tion numbers. It features:

• More than fifty new cuts of beef, lamb, veal, pork, and poultry• Over sixty new color photographs• Updated information on packaging, food safety, nutrition,

and cooking• New trim, cut, and processing options CONTENTS: Trim/Quality Information. Beef. Lamb. Veal. Pork. Further-Processed/By-Products. Chicken. Turkey. Duck. Goose. Game Birds. Glossary.

American regional CuisineSecond editionThe Art Institutes™


Instructor’s Manual: ISBN-�0: 0-47�-78�3�-2 / ISBN-�3: 978-0-47�-78�3�-8

American Regional Cuisine celebrates the diversity, dis-tinction, and delectable essence of American cooking. This Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features sweet and savory recipes for over 250 of the most popular and memorable dishes from eleven regional culinary traditions - including Cajun and Creole, Tex-Mex, California and Hawaii, and the Pacific Northwest. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style. This Second Edition:

• Covers the history, culture, and evolution of the different cuisines in each region of America

• Features over 250 recipes - 150 new to this edition• Features a wealth of fascinating history about each region• Includes more than 40 color photographs showing cooking

techniques and finished dishes• Includes maps of each region to create a context for the recipesCONTENTS: Introduction. The Cuisine of New England. The Cuisine of the Mid-Atlantic States. The Cuisine of the South. Floribbean Cuisine. Cajun and Creole Cuisine. The Cuisine of the Central Plains. Texas and Tex-Mex Cuisine. The Cuisines of the Southwest and the Rocky Mountain Region. The Cuisine of California. The Cuisine of the Pacific Northwest. The Cuisine of Hawaii. Basic Recipes. Basic Culinary Vocabulary.

Meat/seaFood FaBriCation aMeriCan regional Cuisine



nutrition

New!American dietetic Association Complete Food and Nutrition guiderevised and updated Third editionRoberta Larson Duyff and American Dietetic Association


A consistent bestseller, with more than 75,000 copies sold of the previous editions, this award-winning guide from the world’s most prestigious group of nutritionists provides fami-lies with authoritative, reliable information on food and nutri-tion. This new edition is updated to explain and demystify the USDA’s 2005 Dietary Guidelines. It also contains revisions throughout based on the latest nutrition research, including new or expanded information on women’s health and nutri-tion, nutrition for children, nutrition supplements, food aller-gies and intolerances, food-borne bacteria, antioxidant-rich foods, weight management, and the fascinating link between flavor and nutrition. The American Dietetic Association is the world’s largest and most distinguished group of food and nutrition professionals.

CONTENTS: PART I: Eat Smart, Live Well: Its about You! PART II: Healthful Eating: The Basics. PART III: Smart Eating: The Consumer Marketplace. PART IV: Food for Health: Every Age, Every Stage of Life. PART V: Healthful Eating: Special Issues. PART VI: Resources: More about Healthful Eating. Appendices. 2005 Dietary Guidelines for Americans. Dietary Reference Intakes. Growth Charts: Body Mass Index for Children and Teens. Body Mass Index for Adults. Carbohydrates in Common Foods. % Daily Values: What Are They Based On? Health Claims on Food Labels. MyPyramid Food Intake Patterns. MyPyramid Food Intake Pattern Calorie Levels. How Many Discretionary Calories Can You Have? Produce Package. Functional Foods: What Does Research Say? Functions of Selected Additives. Index.

New! AvAIlABle deCemBer 2007Techniques of Healthy CookingThird editionThe Culinary Institute of America


Instructor’s Manual: ISBN-�0: 0-470-�35��-5 / ISBN-�3: 978-0-470-�35��-2

Techniques of Healthy Cooking is the newest, most compre-hensive guide to healthy cooking in a professional setting. The book includes straightforward information on nutritional basics like types of nutrients and how they function in the body, reading and using food labels, caloric intake recom-mendations, and planning recipes and menus around various dietary guidelines. Also included is detailed information on ingredients, serving sizes, food safety from preparation to plat-ing, and nutrition-related conditions like diabetes, obesity, and hypertension.

• Includes detailed information on developing healthy cooking in all types of operations, from fine-dining, quick-service, and family-service establishments to hospitals, cafeterias, and more

• This edition draws on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and health and exercise findings

• Extensive glossary explains basic terms and concepts• The book provides 300 delicious recipes - 100 all-new -

including nutrition information and optional modifications• Recipes are accompanied by vibrant full-color photography

throughout, including 150 plated food shots and 50 dynamic process shots that demonstrate the tools, equipment, and techniques of healthy cooking

CONTENTS: A Healthy Diet. Healthy Ingredients. Healthy Techniques. Healthy Menus. Appetizers, Soups, and Salads. Main Dishes. Side Dishes and Accompaniments. Breakfast Dishes and Beverages. Baked Goods and Desserts. The Chef’s Pantry. Recipe Analysis. Glossary. Recommended Resources and Readings. Index.



nutrition

New!NutritionScience and ApplicationsLori A. Smolin and Mary B. Grosvenor


Visit wiley.com/college/smolin for more information about supplements.

This introductory nutrition text is intended for a first course in nutrition taken by anyone from non-science majors to nutrition majors. It teaches students the basic principles of nutrition science and how to apply them to food choices, as well as nutrition information they encounter. By integrat-ing the theme of choice throughout, Nutrition: Science and Applications helps students understand that each dietary choice makes up only one component of an overall diet. The text uses an integrated approach by incorporating health and disease, metabolism, cultural diversity, and life stage topics into each chapter.

CONTENTS: Part I. Nutrition: Sorting Fact From Fantasy. Part II: Energy-Containing Nutrients. Part III. Water and the Micronutrients. Part IV: Applying Nutrition to Life. Part V: Nutrition in Today’s World.

AlSO AvAIlABleNutritioneveryday ChoicesMary B. Grosvenor and Lori A. Smolin


Nutrition for Foodservice and Culinary ProfessionalsSixth editionKaren Eich Drummond and Lisa M. Brefere

ISBN-10: 0-471-59976-x / ISBN-13: 978-0-471-59976-0 688 pp. • Cloth • 2006


Study Guide: ISBN-�0: 0-470-09909-7 / ISBN-�3: 978-0-470-09909-4

Text + Study Guide Package: ISBN-�0: 0-470-��265-4 / ISBN-�3: 978-0-470-��265-6

WebCT Student Access Card + Text: ISBN-�0: 0-470-007�6-8 / ISBN-�3: 978-0-470-007�6-7

Blackboard Student Access Card + Text: ISBN-�0: 0-470-007�2-5 / ISBN-�3: 978-0-470-007�2-9

Total Dietary Assessment CD-ROM + Text: ISBN-�0: 0-470-�397�-4 / ISBN-�3: 978-0-470-�397�-4


Nutrition for Foodservice and Culinary Professionals, Sixth Edition is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more! CONTENTS: PART I: Fundamentals of Nutrition and Foods. Introduction to Nutrition. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. Carbohydrates. Lipids: Fats and Oils. Protein. Vitamins. Water and Minerals. PART II: Developing and Marketing Healthy Recipes and Menus. Foundations of Balanced Cooking. Balanced Menus and Recipes. Marketing to Health-Conscious Guests. PART III: Nutrition’s Relationship to Health and Life Span. Nutrition and Health. Weight Management and Exercise. Nutrition Over the Life Cycle. Nutritive Value of Foods. Dietary Reference Intakes. Growth Charts. Answers to Check-Out Quizzes.

AlSO AvAIlABle: TOTAl dIeTArY ASSeSSmeNT

Cd-rOm ISBN: 0-470-11248-4

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Food saFety

THe ServSAFe® PrOgrAmThe ServSafe® program is the restaurant and foodservice industry’s leading food safety training solution. The ServSafe program is more than a certification. It’s a mindset, a higher standard of training. The leading force and steward of the foodservice and restaurant industry created it, so it’s something you can trust.

The ServSafe training program:

• Teaches future employees and managers basic food safety concepts

• Helps future managers and employees protect against foodborne illness outbreaks

• Helps reduce liability risks

• Helps minimize insurance costs

• Enables participants to demonstrate a commitment to food safety

Managers rely on the ServSafe program to protect their business. More than 2.4 million ServSafe Food Protection Manager Certifications have been awarded. The Examination is accredited by the American National Standards Institute (ANSI)–Conference for Food Protection (CFP). ServSafe is recognized by more jurisdictions than any other manager food safety training and certification program in the United States.

New to The Fourth editions of ServSafe Coursebook and ServSafe essentials:• 2005 FDA Food Code updates

• Expanded sections on HACCP, active managerial control, crisis management, and produce management

• New real-world case studies from multiple industry segments

• New “Take It Back” implementation tool

• Simplified microbiology chapter

• New content on emerging pathogens

• Revised employee training chapter

• Refreshed classroom activities

• New jurisdictional requirement sections

Hallmark Features:• Free Instructor Tools Sampler CD-ROM (includes excerpts from

the Instructor Guide, PowerPoint Slides, and Test Questions) for qualified academic adopters (0-470-04040-8).

• Prepares participants for the ServSafe® Food Protection Manager Certification Examination.

• Heavily illustrated, full-color book with strong pedagogy such as learning objectives, key terms, key points, cases in point, training tips for the classroom, training tips on the job, discussion questions, and multiple-choice study questions.

• Case studies and discussion questions emphasize practical applications of key concepts.

ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.

ServSafe® CoursebookFourth editionNational Restaurant Association Educational Foundation

ISBN-10: 0-471-77569-x / ISBN 13: 978-0-471-77569-0 496 pp. • Paper • 2006

ServSafe® Coursebook, Fourth Edition with Online Exam Voucher: ISBN-�0: 0-47�-77570-3 / ISBN-�3: 978-0-47�-77570-6

ServSafe® Coursebook, Fourth Edition without Exam Answer Sheet: ISBN-�0: 0-47�-77572-X / ISBN-�3: 978-0-47�-77572-0

ServSafe® Food Protection Manager Certification Exam Answer Sheet: ISBN-�0: 0-47�-78934-8 / ISBN-�3: 978-0-47�-78934-5

ServSafe® Food Protection Manager Certification Exam Answer Voucher for taking the Online Examination: ISBN-�0: 0-47�-74357-7 / ISBN-�3: 978-0-47�-74357-6

Delivering comprehensive training of key food safety concepts, this book is the ideal solution for those looking for more extensive food safety training. The content in ServSafe Coursebook adds greater depth and breadth of food safety practices by featuring expanded sections on HACCP, Active Managerial Control, Crisis Management, Produce Management, and new content on emerging pathogens. Based on a job task analysis and incorporating state-of-the-art instructional design, the book reflects the latest FDA 2005 Food Code, new science-based and industry best practices, and prepares students for the ServSafe® Food Protection Manager Certification Exam.

CONTENTS: Providing Safe Food. The Microworld. Contamination, Food Allergens, and Foodborne Illness. The Safe Foodhandler. The Flow of Food: An Introduction. The Flow of Food: Purchasing and Receiving. The Flow of Food: Storage. The Flow of Food: Preparation. The Flow of Food: Service. Food Safety Systems. Sanitary Facilities and Equipment. Cleaning and Sanitizing. Integrated Pest Management. Food Safety Regulation and Standards. Employee Food Safety Training. Appendices.

exAmINATION vOuCHerS Are AvAIlABle TO TAke THe TeST ONlINe! STudeNTS CAN NOw TAke THe exAm ON THeIr COmPuTerS.1) ServSafe Coursebook, Fourth Edition with Online Exam Voucher 2) ServSafe Essentials, Fourth Edition with Online Exam Voucher 3) Online Exam Voucher can also be ordered separately

Wiley Hospitality, Culinary Arts & Tourism Catalog 2007 • 2�


Food saFety

ServSafe® essentialsFourth editionNational Restaurant Association Educational Foundation


ServSafe® Essentials, Fourth Edition with Online Exam Voucher: ISBN-�0: 0-47�-7757�-� / ISBN-�3: 978-0-47�-7757�-3

ServSafe® Essentials, Fourth Edition without Exam Answer Sheet: ISBN-�0: 0-47�-77573-8 / ISBN-�3: 978-0-47�-77573-7

ServSafe® Food Protection Manager Certification Exam Answer Sheet: ISBN-�0: 0-47�-78934-8 / ISBN-�3: 978-0-47�-78934-5

ServSafe® Food Protection Manager Certification Exam Answer Voucher for taking the Online Examination: ISBN-�0: 0-47�-74357-7 / ISBN-�3: 978-0-47�-74357-6

ServSafe® Essentials in Spanish with Exam Answer Sheet, Fourth Edition: ISBN-�0: 0-47�-77574-6 / ISBN-�3: 978-0-47�-77574-4

ServSafe® Essentials in Spanish without Exam Answer Sheet, Fourth Edition: ISBN-�0: 0-47�-77575-4 / ISBN-�3: 978-0-47�-77575-�

Focusing on critical food safety concepts, this book is ideal for streamlined classroom instruction and certification. New to the Fourth Edition are simplified and user-friendly microbiology charts—making complicated concepts easier for students to learn and comprehend. The Fourth Edition also includes a brand new employee-training chapter and “Take It Back” section to be used to ensure training continues beyond the classroom. Based on a job task analysis and incorporating state-of-the-art instructional design, other features include fresh activities, segment specific real world case scenarios, and prepares students for the ServSafe® Food Protection Manager Certification Exam.

CONTENTS: Providing Safe Food. The Microworld. Contamination, Food Allergens, and Foodborne Illness. The Safe Foodhandler. The Flow of Food: An Introduction. The Flow of Food: Purchasing and Receiving. The Flow of Food: Storage. The Flow of Food: Preparation. The Flow of Food: Service. Food Safety Systems. Sanitary Facilities and Pest Management. Food Safety Regulation and Standards. Employee Food Safety Training. Appendices.

ServSAFe® STePS TO FOOd SAFeTY vIdeOS/dvdS THIrd edITION AvAIlABle NOw!Six Video Set: 0-471-72400-9 Two DVD Set: 0-471-72401-7

ServSAFe® SuPPlemeNTSServSafe® Free Instructor Tools Sampler Cd-rOmISBN-10: 0-470-04040-8 / ISBN-13: 978-0-470-04040-9

This CD-ROM, available for free to qualified instructors, contains excerpts from the ServSafe Instructor Guide, Fourth Edition, ServSafe Microsoft® PowerPoint® Presentations, and Sample Test Questions.

THe ServSAFe® mATerIAlS BelOw Are AvAIlABle FOr PurCHASe THrOugH wIleY TO FACIlITATe YOur TeACHINg.

ServSafe® Complete Instructor Toolkit, Fourth editionISBN-10: 0-471-77578-9 / ISBN-13: 978-0-471-77578-2

Revised to complement the ServSafe Coursebook and ServSafe Essentials, Fourth Edition, the Toolkit is easy to implement with a customizable slide-show presentation, lesson plan and talking points, Food Safety Showdown! game, and activities that encourage interaction and participation. The Toolkit includes the Instructor Deluxe CD-ROM that contains the Instructor Guide and Microsoft® PowerPoint® presentation, ServSafe Coursebook and ServSafe Essentials.

ServSafe® Instructor deluxe Cd-rOm, Fourth editionISBN-10: 0-471-77577-0 / ISBN-13: 978-0-471-77577-5

Revised to help instruct the Fourth Editions of ServSafe Coursebook and ServSafe Essentials, the ServSafe Instructor Guide is now available on CD-ROM. It offers all the ready-to-implement instructional support tools you need including customizable Microsoft® PowerPoint® slide shows, the Food Safety Showdown! game, lesson plans, agendas, guide to Fourth Edition changes, new instructor training tips, answer keys to ServSafe Coursebook and ServSafe Essentials activities, practice exams and answers, real-world case studies, downloadable posters, activities and more.

ServSafe® Instructor Basic Cd-rOm, Fourth editionISBN-10: 0-471-77576-2/ ISBN-13: 978-0-471-77576-8

Updated and organized to complement the Fourth Edition of ServSafe Coursebook and ServSafe Essentials, this CD-ROM includes customizable Microsoft® PowerPoint® slide shows to help you deliver key concepts in a clear, consistent way. The popular interactive Food Safety Showdown! game, also on the CD-ROM, is a fun way to review and reinforce key concepts. Also includes a guide to Fourth Edition changes.

ServSafe® Steps to Food Safety videos/dvds, Fourth edition video Set ISBN-10: 0-470-04043-2 / ISBN-13: 978-0-470-04043-0dvd Set ISBN-10: 0-470-04044-0 / ISBN-13: 978-0-470-04044-7July 2007

Covering the key concepts in food safety every handler should know, these brand new videos also include a discussion guide on the food safety points to review with students and reinforce the content.

VIdEO TOPICS: Introduction to Food Safety. Overview of Foodborne Microorganisms and Allergens. Personal HygienePurchasing, Receiving and Storage. Preparation, Cooking and Serving. Facilities, Cleaning and Sanitizing, and Pest Management.

ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation.



New!The HACCP Food Safety Training manualTara Paster


Instructor’s Manual available for download on wiley.com/college

The most comprehensive guide available on the implementation of HACCP techniques, processes, and procedures—this manual is thoroughly revised and updated to reflect the USDA’s latest regulations. This new edition:

• Incorporates current rules and regulations of the 2005 FDA Model Food Code

• Includes complete updates of all HACCP principles to current standards

• Is targeted specifically for foodservice industry rather than manufacturers

• Is trainer-tested and includes updated training aids, workbook projects, foodborne illnesses, infectious diseases, and emerg-ing pathogens

• Incorporates International Food Safety icons throughout the manual

• Features the most up-to-date information on Food Defense, Active Managerial Control, Standard Operating Procedures, and Establishment of Prerequisite Controls

• Is supplemented by a supporting group of products designed to provide a turnkey solution on the implementation of HACCP

• An instructor’s manual is available

• New “Leaders are Readers!” feature provides additional read-ings in each chapter

CONTENTS: HACCP Pretest. HACCP Star Point 1: Prerequisite Programs. HACCP Star Point 2: Food Defense. HACCP Star Point 3: Create a HACCP Plan. HACCP Star Point 4: Work the Plan. HACCP Star Point 5: Checks and Balances.

New!Food and Beverage Cost Control, with Cd-rOmFourth editionLea R. Dopson, David K. Hayes and Jack E. Miller


Instructor’s Manual: ISBN-�0: 0-470-04507-8 / ISBN-�3: 978-0-470-04507-7

Study Guide: ISBN-�0: 0-470-�4058-5 / ISBN-�3: 978-0-470-�4058-�

Text + Study Guide Package: ISBN-�0: 0-470-�6773-4 / ISBN-�3: 978-0-470-�6773-�


The revised and updated Fourth Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and profit margins high.

• Includes new “technology tools” which demonstrate how technology is applied to topics in each chapter

• An ideal source for ready-to-use forms and formulas that can be easily applied to the manager’s operations

• Accompanying CD-ROM allows students to work through Excel® exercises included in the text

• Real-world examples throughout• Latest information on cost-control in a global setting CONTENTS: Before You Start: How to Use Spreadsheets. Managing Revenue and Expense. Determining Sales Forecasts. Managing the Cost of Food. Managing the Cost of Beverages. Managing the Food and Beverage Production Process. Managing Food and Beverage Pricing. Managing the Cost of Labor. Controlling Other Expenses. Analyzing Results Using the Income Statement. Planning for Profit. Maintaining and Improving the Revenue Control System. Global Dimensions of Management & the Role of Technology. Appendix A. Frequently Used Formulas for Managing Operations. Appendix B. Management Control Forms. Appendix C. Fun on the Web! Sites. Glossary. Bibliography. Index.

PurChasing and Cost ControlFood saFety

STudY guIde $10


ISBN BelOw



PurChasing and Cost Control

New! AvAIlABle FAll 2007PurchasingSelection and Procurement for the Hospitality IndustrySeventh editionAndrew Hale Feinstein and John M. StefanelliISBN-10: 0-471-73008-4 / ISBN-13: 978-0-471-73008-8 752 pp. • Cloth • September 2007

Instructor’s Manual: ISBN-�0: 0-470-045��-6 / ISBN-�3: 978-0-470-045��-4

Study Guide: ISBN-�0: 0-470-�4054-2 / ISBN-�3: 978-0-470-�4054-3

Text + Study Guide Package: ISBN-�0: 0-470-�677�-8 / ISBN-�3: 978-0-470-�677�-7


Purchasing, Seventh Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment.

• Now in a new four color format making it more appealing to students

• Product chapters include updated information on the latest standards and trends

• New glossary tied to bolded terms in the text• Additional mathematical problems illustrate purchasing concepts• Each chapter includes Web links for further reading, and the

text’s companion Web site also includes additional materialCONTENTS: The Concepts of Selection and Procurement. Technology Applications in Purchasing Distribution Systems. Forces Affecting the Distribution Systems. An Overview of the Purchasing Function. The Organization and Administration of Purchasing. The Buyer’s Relations with Other Company Personnel. The Purchase Specification: An Overall View. The Optimal Amount. The Optimal Price. The Optimal Payment Policy. The Optimal Supplier. Typical Ordering Procedures. Typical Receiving Procedures. Typical Storage Management Procedures. Security in the Purchasing Function. Fresh Produce. Processed Produce and Other Grocery Items. Dairy Products. Eggs. Poultry. Fish. Meat. Beverages. Nonfood Expense Items. Services. Furniture, Fixtures, and Equipment.





CD-ROM Single User Version: ISBN-�0: 0-470-�6764-5 / ISBN-�3: 978-0-470-�6764-9


• Organized by type of food, such as dry and fresh herbs, vegetables, fruit, flours, meats, and others

• Contains accurate measurements for more than 1,000 raw ingredients that reflect how specific foods are typically measured in recipes

• Reflects the current trend towards more global menu offerings by including many new Asian and Latin foods


STudY guIde $10


ISBN BelOw




Purchasing for ChefsA Concise guideAndrew Hale Feinstein and John M. Stefanelli



Purchasing for Chefs is a comprehensive yet concise treat-ment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and ser-vices in order to run their businesses effectively. This book is written in a unique conversational style that makes purchas-ing an accessible subject.

• Includes “Apply What You’ve Learned” Questions that present realistic situations

• Contains a section on “Purchasing Terminology” that explains purchasing lingo beyond the scope of the book

• Each chapter includes Web addresses for student resources and reference

• A companion Web site includes additional pedagogy such as extensive examples of specifications, lecture outlines, expe-riential exercises, and additional multiple choice questions

CONTENTS: Menu Planning: What Kind of Stuff Should I Sell? Product Quality: What Kind of Stuff Should I Buy? Food Distributors: Who Should I Buy This Stuff From? Purchase Orders: How Much Stuff Should I Buy? Purchase Prices: How Do I Get the Best Deal? Ordering Process: How Do I Actually Buy This Stuff? Inventory Control: How Do I Keep Track of All This Stuff? Resources. Glossary. Index.

SPeCSThe Foodservice and Purchasing Specification manual

Student edition Lewis Reed


SPECS: The Foodservice and Purchasing Specification Manual, Student Edition contains information on purchas-ing policies, foods, quality controls, and storage and handling procedures. It is designed as a reference manual for the stan-dards by which food is measured, specified for purchase, and inspected upon delivery to assure that the foodservice opera-tion is getting the value it is paying for. This must-have refer-ence includes discussion of the theory behind specifications, including why they are needed and who develops and uses them. The perfect resource for purchasing courses, SPECS also:

• Includes a section on food trends, including low carbs, read-ing labels, consumer awareness, and how this impacts cus-tomer eating habits

• Promotes the use of exacting standards in foodservice pur-chasing

• Enables the reader to differentiate between “high” and “low” quality products

• Includes a detailed chapter on developing a purchasing sys-tem, complete with sample forms for bids, ordering, receiv-ing, and issuing

CONTENTS: Purchasing Policies. Fruits, Fresh and Processed. Vegetables. Dairy Products. Eggs. Poultry. Fish. Meat. Religious Dietary Laws. Convenience Foods. Miscellaneous Groceries. Storage and Handling. Appendix A. Quality Controls and Federal Regulations. Appendix B. Food Purchasing Guide. Appendix C. Purchase Specifications. Index.




Principles of Food, Beverage, and labor Cost Controlseighth editionPaul R. Dittmer and J. Desmond Keefe III



Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. This Eighth Edition features:

• Detailed discussion of several approaches to controlling beverage sales

• Integrated chapters showing cost and sales control measures for a featured restaurant

• A separate chapter on menu engineering• Additional student exercises on an accompanying disk

containing Excel® spreadsheet applications• New material on the use of technology in controlling food

and beverage costs CONTENTS: Preface. PART I: Introduction to Food, Beverage, and Labor Controls. Cost and Sales Concepts. The Control Process. Cost/Volume/Profit Relationships. PART II: Food Control. Food Purchasing and Receiving Control. Food Storing and Issuing Control. Food Production Control I: Portions. Food Production Control II: Quantities. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Monitoring Foodservice Operations II: Daily Food Cost. Monitoring Foodservice Operations III: Actual versus Standard Food Costs. Menu Engineering and Analysis. Controlling Food Sales. PART III: Beverage Control. Beverage Purchasing Control. Beverage Receiving, Storing, and Issuing Control. Beverage Production Control. Monitoring Beverage Operations. Beverage Sales Control. PART IV: Labor Control. Labor Cost Considerations. Establishing Performance Standards. Training Staff. Monitoring Performance and Taking Corrective Action. Afterword. Glossary. Index.

Foodservice Cost Control using microsoft® excel® for windowsWarren Sackler and Samuel R. Trapani


Instructor’s Manual: ISBN-�0: 0-47�-�72�6-2 / ISBN-�3: 978-0-47�-�72�6-�

CONTENTS: Income Statements. Cashier Control and Sales History. Purchasing and Receiving. Storeroom Control Report. Multiunit Operations and Cumulative Control Forms. Butcher’s Yield Test/Cooking Loss Test. Recipe/Portion Cost Analysis. Menu Engineering. Labor. Appendix. Index.

Chef’s Book of Formulas, Yields, and SizesThird editionArno Schmidt


CONTENTS: Baby Vegetables. Baked Goods. Dairy Products. International Ingredients. Fish, Mollusks, Shellfish, and Seafood. Flowers. Fruits. Groceries. Herbs

and Spices. Meats and Meat Products. Recipes. Tropical Fruits. Vegetables. Sizes and Miscellaneous Information.



Culinary Math

New! AvAIlABle FAll 2007Culinary mathThird editionLinda Blocker and Julia Hill

ISBN-10: 0-470-06821-3 / ISBN-13: 978-0-470-06821-2 240 pp. • Paper • August 2007

Instructor’s Manual: ISBN-�0: 0-470-�35�2-3 / ISBN-�3: 978-0-470-�35�2-9

This book provides all the tools necessary to manage daily res-taurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, Culinary Math, Third Edition presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. • Features a new CD-ROM component, including interactive

practice problems and an electronic version of the Food Cost Form

• Contains 35 all-new photographs by award-winning photog-rapher Ben Fink—larger and more prominent throughout this edition with completely revised captions

• A more visually appealing interior design• Includes quotes from industry professionals on how math

plays an important role in the day-to-day functions of the culinary world

• Approximately 150 new and updated practice problemsCONTENTS: Math Basics. Customary Units of Measure. Metric Measures. Conversion of Units of Measure within Volume or Weight. Converting Weight or Volume Mixed Measures. Advanced Conversions between Weight and Volume. Yield Percent. Applying Yield Percent in the Kitchen. Finding Cost. Edible Portion Cost. Recipe Costing. Yield Percent: When to Ignore it. Beverage Costing. Receipt Size Conversion. Kitchen Ratios. Appendix A: Formula Reference Review. Appendix B: Units of Measure and Equivalency Charts. Appendix C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart. Appendix D: Rounding. Appendix E: Blank Food Cost Form. Answer Section. Culinary Math Glossary of Terms. Index.

New! AvAIlABle FAll 2007Culinary CalculationsSimplified math for Culinary Professionals

Second editionTerri Jones



This book helps those in the culinary arts get the math knowledge and skills they need to succeed. The coverage begins with basic mathematical principles, all related to the foodservice industry, and progresses to more difficult concepts like costing, AP/EP, recipe conversion and costing, menu pricing, and inventory costs. Three appendices are included for reference: Using a Calculator, Common Item Yields and Conversion Tables. It also includes more homework problems that provide students with extra practice on basic math concepts.

• Reviews basic addition, subtraction, multiplication, and division as well as basic units of measure used in the profes-sional kitchen

• Accompanied by an Instructor’s Manual that includes learn-ing objectives, multiple choice test questions and answers

CONTENTS: Basic Mathematics for the Culinary Arts and Food Service Industry. Basic Mathematics with Whole Numbers. Applied Math Problems with Simple Solutions. Mixed Numbers and Non-integer Quantities. Basic Mathematical Operations with Mixed Numbers and Non-integer Quantities. Additional Information and Tips for Success. SECTION II: Mathematics in the Kitchen. Standardized Recipes. Introduction to Units of Measure. Recipe Ingredient Quantities. Recipe Ingredient Cost. SECTION III: Math for the Business side of the Food Service Industry. Menu Pricing. Basic Accounting for Food Service Operations. Inventory Management. Labor. SECTION IV: Computer Applications for the Food Service Industry. Computer Software used in the Food Service Industry.



Beverage ManageMent

New!The Bar and Beverage BookFourth editionCostas Katsigris and Chris Thomas

ISBN-10: 0-471-64799-3 / ISBN-13: 978-0-471-64799-7 752 pp. • Cloth • October 2006


The Bar and Beverage Book is the text that defines the beverage management course. It provides the student with information on the planning, equipping, staffing, operation, and marketing of a bar, as well as the purchase and mixology of beverages. This Fourth Edition:

• Combines complete management of bar operations with mixology

• Features new drink recipes• Includes management practices, such as methods for pricing

individual drinks, preventing loss, and calculating a bar’s break-even point of profitability

• Offers new material on recruitment, hiring, and training of employees

• Contains profiles of professionals from all facets of the industry

• Provides updated information about the legal and legislative issues for responsible alcohol service

CONTENTS: The Beverage Industry, Past and Present. Responsible Alcohol Service. Creating and Maintaining a Bar Business. Bar Equipment. The Beverages: Spirits. Wine Appreciation. Wine Sales and Service. Beer. Sanitation and Bar Set-Up. Mixology, Part One. Mixology, Part Two. Employee Management. Purchasing, Receiving, Storage and Inventory. Planning for Profit. Managing Your Business. Regulations.

Professional Beverage managementBob and Kathie Lipinski


CONTENTS: Wines of the United States. Wines of Italy. Wines of France. Wines of Other Countries. Sparkling Wines and Champagnes. Apéritifs and Fortified Wines. Brewed Beverages. Brandy, Liqueurs, and Other Distillates. Distilled Spirits. Low

and Nonalcoholic Beverages. Preparing a Beverage List. Purchasing, Storage, and Cost Controls. Merchandising and Marketing. Alcoholic Beverage Service. Appendices.

The right mixmanaging for Profit in Bar and Beverage ServiceNational Restaurant Association Educational Foundation


CONTENTS: Knowing Your Product: Beer. Knowing Your Product: Wine. Knowing Your Product: Spirits. Knowing Your Product: Nonalcoholic Beverages. Bar Equipment and Organization.

Keeping the Bar Clean and Safe. Hiring Right, Serving Right. Promoting Your Operation. Managing Costs and Profits.



Wine and sPirits

New!mr. Boston Platinum edition1,500 recipes, Tools, and Techniques for the master mixologistEdited by Anthony Giglio


Mr. Boston has long been the bartending bible for amateurs and professionals, with a huge range of drink recipes, from the traditional to the trendy. A must for bartenders and mixologists, this expanded version goes beyond the basics and includes: Tips of the Trade; Tools, Techniques, and Garnishes; comprehensive information on distilled spirits, beers, and wines; non-alcoholic drinks; glassware and ingredient sources; and a durable, bar-friendly lay-flat binding. This classic bartending authority includes 1,500 drink recipes, from the traditional to the trendy, presented alphabetically with clear, easy-to-follow instructions.

CONTENTS: Introduction. Bar Basics. Equipment. Glassware. Taking Stock. Techniques. Quantities. Entertaining. Party Planning. Drinks Recipes. Brandy. Gin. Rum. Tequila. Vodka. Whiskey (Bourbon, Canadian, Irish, Rye, Scotch and Blended. Cordials and Liqueurs. Shooters. Frozen Drinks. Hot Drinks. Eggnogs and Punches. Wine/Vermouth. Non-Alcoholic Drinks. Drinks Index.

New! Food and wine PairingA Sensory experienceRobert J. Harrington



Food and Wine Pairing: A Sensory Experience provides students with a clear understanding of the direct and interacting effects of food and wine elements on the perception of match. It presents how these characteristics contrast and complement each other. By helping students develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.

• The only book that presents food and wine pairing from a culinary and sensory perspective rather than the perspective of a wine sommelier, vintner, or viticulture perspective

• Provides an organized and systematic process for the study of food and wine

• The reader, through discussions and exercises, learns to develop skills in differentiating wine varietals

CONTENTS: PART A: Mastering the Art and Science of Food and Wine Pairing. PART B: The Foundation – Wine and Food Taste Components. PART C: Wine and Food Texture Characteristics. PART D: Flavors – Architectural Elements in the Wine and Food Pairing Process. PART E: The Whole Enchilada – Putting it All Together.



Wine and sPirits

New!wine For dummiesFourth editionEd McCarthy and Mary Ewing-Mulligan


This new Fourth Edition offers a thorough grounding in the basics of reds and whites, and the grape varieties and regions that bear them: Bordeaux, Burgundy, and others. Updates include reports on the wines of France and Italy, new information on emerging wine regions in Argentina, Greece, and Chile. The book also covers U.S. regional wines, such as those of California, Oregon, and Washington, with updates on vintage charts and prices, and the latest on labeling, ordering wine from out of state, collecting wine, and much more.

CONTENTS: Introduction. PART I: GETTING TO KNOW WINE. Wine 101. These Taste Buds Are for You. Pinot Envy and Other Secrets about Grape Varieties. Wine Names and Label Lingo. Behind the Scenes of Winemaking. PART II: WINE AND YOU: UP CLOSE AND PERSONAL. Navigating a Wine Shop. Confronting a Restaurant Wine List. The Insider’s Track to Serving and Using Wine. PART III: THE “OLD WORLD” OF WINE. Doing France. Italy, the Heartland of Vino. Spain, Portugal, Germany, and Beyond. PART IV: DISCOVERING THE NEW WORLD OF WINE. The Southern Hemisphere Arises. America, America. PART V: WINE’S EXOTIC FACE. Champagne and Other Sparklers. Wine Roads Less Traveled: Fortified and Dessert Wines. PART VI: WHEN YOU’VE CAUGHT THE BUG. Buying and Collecting Wine. Continuing Education for Wine Lovers. Describing and Rating Wine. Marrying Wine with Food. PART VII: THE PART OF TENS. Answers to Ten Common Questions about Wine. Ten Wine Myths Demystified. PART VIII: APPENDIXES. Appendix A: Pronunciation Guide to Wine Terms. Appendix B: Glossary of Wine Terms. Appendix C: Vintage Wine Chart: 1985–2004. Index.

New!keys to the CellarStrategies and Secrets of wine CollectingPeter D. Meltzer


In the first book of its kind, Keys to the Cellar guides read-ers through the world of wine collecting. Meltzer’s advice will appeal to a range of wine lovers, from those who like to have a few special-occasion bottles on hand to serious col-lectors amassing a large cellar. After introducing readers to what wine collecting is all about, the book continues with such chapters as: A Cellar to Fit Your Lifestyle, How to Buy and Sell at Auction, Buying Wine on the Web, Storing and Enjoying Your Wine, and more.

CONTENTS: A Cellar to Fit Your Lifestyle. Relating to Your Retailer. Buying and Selling at Auction. Wine on the Web. Storing and Enjoying Your Wine. Collecting: A Little Background. Beyond Wine: the Accessories. Top Auction Houses. Auction Records. Wine Spectator Auction Index. Wine Collecting Terms.



Wine and sPirits

wine Styleusing Your Senses to explore and enjoy wineMary Ewing-Mulligan and Ed McCarthy


This appealingly straightforward and un-intimidating guide will help wine drinkers discover what they like and make informed choices. The authors identify 12 wine styles, or taste categories, including four for red wine and four for white wine. For each style, the authors detail how it tastes, where it comes from, grape varieties that are common for the style, and a few recommended wines.

CONTENTS: What Is Wine Style and Why Does It Matter? Tasting Wine for Quality and Style. Getting Down to the Styles. Fresh, Unoaked White Wines. Earthy Whites. Aromatic Whites. Rich, Oaky Whites. Mild-mannered Reds. Soft and Fruity Reds. Fresh, Spicy Reds. Powerful Reds. Rosé Wines in Two Styles. Sparkling Wines in Two Styles.

exploring wineThe Culinary Institute of America’s Complete guide to wines of the world

Second editionSteven Kolpan, Brian H. Smith, and Michael A. Weiss


Instructor’s Manual: ISBN-�0: 0-47�-20952-X / ISBN-�3: 978-0-47�-20952-2

In this authoritative reference, the experts who train today’s leading chefs and wine professionals take readers on a glorious grand tour of the wines of the world. An essential reference for the new wine lover as well as the seasoned wine profes-sional, this useful guide penetrates the mystique surrounding wine, leaving readers free to explore wines with confidence and a spirit of adventure.

CONTENTS: FUNDAMENTALS: WINE MAKING AND WINE TASTING. Wine Grapes. How Wine Is Made. How to Taste Wine. WINES OF THE NEW WORLD. North America. California. The Southern Hemisphere. WINES OF THE OLD WORLD. France. Italy. Spain. Portugal. Germany. Central and Eastern Europe. The Eastern Mediterranean. WINE, FOOD, AND HEALTH. Wine and Food. Wine and Health. WINE SERVICE AND STORAGE. Wine Service. Purchasing and Storage. Wine Lists. Appendix A: Conversion Tables. Appendix B: How to Read a Wine Label. Appendix C: American Appellations. Appendix D: Vintage Charts. Glossary. Bibliography. Index.



Wine and sPirits

wine essentialsProfessional Secrets to Buying, Storing, Serving, and drinking wineLe Cordon Bleu


This guide unfolds the entire art and craft of wine in a beautifully designed and illustrated volume. With contributions from the world’s leading wine makers,

sommeliers, and wine professionals, Le Cordon Bleu’s Wine Essentials provides commonsense advice on the everyday world of wine–from selecting, buying, and storing wine, to guidelines for tasting, appraising, ordering, and serving all varieties.

CONTENTS: Introduction. Buying and Selling Wines. Storing Wines. Tasting Wine. Serving Wine. Making Wine Cocktails. Fortified Wines: Sherry, Port, Madeira, Brandy. Behind the Scenes of Winemaking. Matching Wine and Food. Glossary. Useful Addresses. Index.

The Bartender’s Best FriendA Complete guide to Cocktails, martinis, and mixed drinksMardee Haidin Regan


Whether done professionally or for at-home entertaining, bartending can involve everything from the simple pouring of wine to the preparation of

elaborate, garnished cocktails. This comprehensive guide includes recipes for virtually every contemporary and classic cocktail ordered at bars and restaurants.

CONTENTS: Bartending Basics. Equipment. Ingredients. Techniques. Glassware. Garnishes. Drinks A-to-Z. The Professional Bartender.

wine AppreciationSecond editionRichard P. Vine


Professional wine consultant Richard Vine offers an in-depth look into wines, wine making, wine varieties, wine appreciation, and wines throughout the world. The text incorporates knowledge from viticulture, enology, history,

human physiology, cookery, and other related disciplines.

CONTENTS: Introduction. Wine History. Wine and Human Physiology. Wine Service. The Wines of America. The Wines of France. The Wines of Italy. The Wines of Germany, Austria, and Switzerland. The Wines of Spain and Portugal. The Wines of Australia, New Zealand, and Canada. The Wines of South America and Mexico. The Wines of South Africa. Glossary. Bibliography. Index.

Interested in requesting an examination copy? You have many options!

• Contact your local wiley representative (www.wiley.com/college/rep)

• detach and mail enclosed order cards• visit our website at www.wiley.com/college



resPonsiBle alCohol serviCe

ServSafe Alcohol®: Fundamentals of responsible Alcohol ServiceServSafe Alcohol® with exam Answer Sheet ISBN-10: 0-471-71135-7 / ISBN-13: 978-0-471-71135-3

ServSafe Alcohol® without exam Answer Sheet ISBN-10: 0-471-71136-5 / ISBN-13: 978-0-471-71136-0

ServSafe Alcohol® exam Answer Sheet ISBN-10: 0-471-71134-9 / ISBN-13: 978-0-471-71134-6

The ServSafe Alcohol® training program explains how to prevent and address challenging intoxication situations. Chapters in this full color book detail understanding the law and responsibility, evaluating levels of intoxication, checking identification, as well as service guidelines for difficult situations. ServSafe Alcohol is designed specifically for front-of-the-house employees in the foodservice industry and takes a positive, proactive approach to serving alcohol responsibly. The book enables staff to understand and anticipate alcohol-related situations, and how to act on them in a way that will benefit the guest, the server, and the foodservice business.

Hallmark Features:

• Takes a holistic team training approach to all front-of-the-house employees from the manager to the hostess and from the waitstaff to the valet, not just servers

• Explains the legal ramifications of serving alcohol, including the role of the state liquor regulatory authority, alcohol service laws and regulations

• Focuses on service guidelines for handling difficult situations and working with law enforcement, as well as extensive coverage of checking ID and evaluating levels of intoxication

• Explains how alcohol can affect guest behavior and identifies methods for preventing guests from becoming intoxicated

• Includes guides, charts, real-world examples, and application exercises

• Highly interactive Videos/DVDs allow students to evaluate real-world scenarios

• Website that provides state specific laws and regulations: www.nraef.org/reg_require

Table of ContentsIntroduction. A Message from the National Restaurant Association Educational Foundation. Acknowledgments. How to Use ServSafe Alcohol: Fundamentals of Responsible Alcohol Service. Chapter 1: Alcohol Law and Your Responsibility. Your Responsibility as a Seller or Server of Alcohol. The Role of the Liquor Authority. Laws Restricting Alcohol Service. Chapter 2: Recognizing and Preventing Intoxication. Alcohol and the Body. Assessing a Guest’s Level of Intoxication. Preventing Guests from Becoming Intoxicated. Chapter 3: Checking Identification. Acceptable Forms of Identification. Verifying Identification. When to Check IDs. The Proper Procedure for Checking IDs. Using ID Readers. Dealing with a Fake ID. Chapter 4: Handling Difficult Situations. Handling Intoxicated Guests. Handling Potentially Violent Situations. Handling Illegal Activities. Documenting Incidents. Index.

ServSAFe AlCOHOl® SuPPlemeNTSFundamentals of responsible Alcohol Service Free Instructor Tools Cd-romISBN-10: 0-471-73691-0 / ISBN-13: 978-0-471-73691-2

Available free to qualified instructors. Includes an abridged version of the Instructor Guide, Microsoft® PowerPoint® slides and test questions.

THe ServSAFe® mATerIAlS BelOw Are AvAIlABle FOr PurCHASe THrOugH wIleY TO FACIlITATe YOur TeACHINg.

INSTruCTOr TOOlkITvideo version: ISBN-10: 0-471-71133-0 / ISBN-13: 978-0-471-71133-9dvd version: ISBN-10: 0-471-74327-5 / ISBN-13: 978-0-471-74327-9

This must-have resource includes ServSafe Alcohol: Fundamentals of Responsible Alcohol Service with Exam Sheet, an Instructor Guide, Instructor CD-ROM (includes a PowerPoint® Presentation and the popular Showdown! Game), as well as Evaluating Real-World Scenarios in either video or DVD format.

FuNdAmeNTAlS OF reSPONSIBle AlCOHOlServICe INSTruCTOr guIdeThe Fundamentals of Responsible Alcohol Service Instructor Guide is a valuable training tool for instructors. Designed to be both flexible and comprehensive, margin notes highlight concepts that should receive special emphasis throughout the text. In addition, each chapter begins with an Instructor Preparation section that lists information and materials necessary for enhancing the content of that chapter. The Instructor Guide also includes sample agendas, recommended research tasks and practice exams with answer keys. *Included in Instructor Toolkit only

FuNdAmeNTAlS OF reSPONSIBle AlCOHOlServICe INSTruCTOr Cd-rOmThe Instructor CD-ROM includes a customizable PowerPoint® presentation to help deliver key concepts in a clear, consistent and compelling way. Additionally, the Responsible Alcohol Service Showdown! game is included in both a projectable and printable format, providing a fun way to review and reinforce important concepts. *Included in Instructor Toolkit only



resPonsiBle alCohol serviCe

video/dvd SetsFive video Set ISBN: 0-471-74331-3 / ISBN-13: 978-0-471-74331-6Five dvd Set ISBN: 0-471-74332-1 / ISBN-13: 978-0-471-74332-3

The first four videos/DVDs correspond with each of the four chapters in the book and aid in introducing, presenting, and reviewing the related content in the text. Also included is Video 5/DVD 5 explained below:

• Video 1/DVD 1: Alcohol Law and Your Responsibility

• Video 2/DVD 2: Recognizing and Preventing Intoxication

• Video 3/DVD 3: Checking Identification

• Video 4/DVD 4: Handling Difficult Situations

• Video 5/DVD 5: Evaluating Real-World Scenarios

evaluating real-world Scenarios video/dvd (video 5/dvd 5)video ISBN-10: 0-471-74328-3 / ISBN-13: 978-0-471-74328-6dvd ISBN-10: 0-471-74329-1 / ISBN-13: 978-0-471-74329-3

A must-have resource for becoming a ServSafe Alcohol Approved Instructor, this highly interactive video/DVD allows students to assess real-world scenarios related to signs of intoxication, checking identification, and handling difficult situations. A facilitator’s guide is included to assist in generating discussion about each of the scenarios.

ServSAFe AlCOHOl exAmINATIONInstructors can choose to use the Exam Answer Sheet found in the ServSafe Alcohol book for either a secured or non-secured exam.

ServSAFe AlCOHOl PrImArY exAmINATION This non-secured exam tests for basic responsible alcohol service knowledge. Students passing the exam receive a Certificate, representing that they have studied and are knowledgeable about how to serve alcohol responsibly.

ServSAFe AlCOHOl AdvANCed exAmINATION ServSafe Alcohol is the industry’s only secured responsible alcohol service examination, meaning it has more rigorous standards of examination development and administration. Upon passing this exam, students receive an Advanced Certificate, demonstrating that they have mastered the critical knowledge necessary to be capable of providing responsible alcohol service.

For additional information regarding the exam, visit servsafe.com/alcohol

HOw TO BeCOme A ServSAFe AlCOHOl® APPrOved INSTruCTOrStep 1: Take the ServSafe Alcohol Advanced examination.• Instructors wishing to conduct a ServSafe Alcohol Fundamentals

of Responsible Alcohol Service Course must take and pass the ServSafe Alcohol Advanced Examination with a score of 90% or better.

• For instructions on registering for the examination, please visit www.nraef.org/servsafe/alcohol.

Step 2: Submit an application and letter of recommendation.• All ServSafe Alcohol Approved Instructors must have a

minimum of one year training/teaching experience, been hired into a training/teaching role or completed a National Restaurant Association Educational Foundation (NRAEF) approved Train- the-Trainer program.

• A non-refundable $50 application fee is required at the time of application.

• To download an application and receive more information on the application process, including application fees, please visit www.nraef.org/servsafe/alcohol.

Step 3: Attend the ServSafe Alcohol Train-the-Trainer session(free web-based course). *Possession of the ServSafe Alcohol Instructor Toolkit is highly recommended before attending the Train-the-Trainer session.

• Upon acceptance of your application, you will be invited to attend the ServSafe Alcohol Train-the-Trainer session.

• The Train-the-Trainer session—developed by the NRAEF— will include:

– Explanation of the program components and details on how they work together to create an engaging and interactive course, as well as information on how the program was designed

– NRAEF procedures related to preparing for classes, ordering examinations, proctoring examinations and obtaining results and certificates

Step 4: Take the ServSafe Alcohol Train-the-Trainer Assessment.• Knowledge of the concepts presented in the Train-the-Trainer

session will be tested using an online Train-the-Trainer Assessment.

• Instructors wishing to conduct a ServSafe Alcohol Fundamentals of Responsible Alcohol Service Course must pass the ServSafe Alcohol Train-the-Trainer Assessment.

• Access to the assessment will be provided once your application has been accepted.

Step 5: Commit to the ServSafe Alcohol Instructor Code of Conduct.• The final step in becoming a ServSafe Alcohol Approved

Instructor is commitment to the ServSafe Alcohol Instructor Code of Conduct.

• Your commitment will be required before you are able to register classes and order examinations.

• For additional details on what is included in the Code of Conduct, as well as performance management objectives, please visit www.nraef.org/servsafe/alcohol.

After completing the five steps above, you will receive an Approved ServSafe Alcohol Instructor Certificate, and will be able to order and download ServSafe Alcohol Examinations.ServSafe Alcohol® is a trademark of the National Restaurant Association Educational Foundation



restaurant and FoodserviCe ManageMent

New! AvAIlABle FAll 2007The restaurantFrom Concept to Operation

Fifth editionJohn R. Walker


Instructor’s Manual: ISBN-�0: 0-470-�3605-7 / ISBN-�3: 978-0-470-�3605-8


Text + Study Guide Package: ISBN-�0: 0-470-�6772-6 / ISBN-�3: 978-0-470-�6772-4

Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills, a vast body of knowledge, and access to information. The Restaurant: From Concept to Operation, Fifth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they’ll need to ensure the restaurant’s ongoing success.

• Increased focus on the multi-unit restaurant • Greater emphasis on restaurant business plans, including

new exercises • Up-to-date restaurant profilesCONTENTS: PART ONE. Restaurants, Owners, Locations and Concepts. PART TWO. Business Plans, Financing, Legal and Tax Matters. PART THREE. Menu, Kitchens and Purchasing. PART FOUR. Restaurant Operations and Management.

How to Open and run a Successful restaurantThird editionChristopher Egerton-Thomas


Whether opening an upscale restaurant or a diner, a bistro or a burger joint, specializing in ethnic cuisine or going with an established franchise, this Third Edition gives readers the essential information to do it right. Written in an engaging conversational style, it focuses on the separate areas of the restaurant business, never losing sight of the fact that all the aspects - service, location, décor, food, drinks, atmosphere, etc. - must be brought together in harmony if the restaurant is to function successfully. It features:

• A conversational, accessible writing style from a renowned restaurateur, author, and journalist

• Explains all there is to know about starting and running a successful restaurant

• Expanded coverage of the franchise system• Detailed discussions of customer relations• Helpful, up-to-date information on staff training CONTENTS: How It All Began. Location. What Kind of Restaurant? Raising the Money. Equipment and Décor. The Bar. The Kitchen. The Dining Room. Hygiene, Health, and Safety. Public Relations. Employees. Making Your Decision.

STudY guIde $10


ISBN BelOw



Menu design and Planning

New! AvAIlABle Summer 2007management by menuFourth editionLendal H. Kotschevar and Diane Withrow

ISBN-10: 0-471-47577-7 / ISBN-13: 978-0-471-47577-4 464 pp. • Paper • July 2007



Text + Study Guide Package: ISBN-�0: 0-470-�6770-X / ISBN-�3: 978-0-470-�6770-0

Management by Menu is an invaluable resource for its pre-sentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the “big picture” of the operation of a restaurant.

• The market-leading textbook for the menu management course, this text defines the way the subject is taught

• Fully revised to coincide with changes in the foodservice industry

• Contains updated chapters on uses of technology in menu development; accuracy in menus and using the menu as a marketing tool

• New pedagogy added to reinforce active learning for students• New Chapter on ethical leadership in restaurant management • Subject of nutrition has been integrated throughout the book,

and includes up-to-date informationCONTENTS: A Look Back at the Foodservice Industry. Profile of the Modern Foodservice Industry. Planning a Menu. Considerations and Limits in Menu Planning. Cost Factors and Cost Controls in Menu Planning. Menu Pricing. Menu Mechanics. Menu Analysis. The Liquor Menu. Production, and the Menu. Service and the Menu. The Menu and the Financial Plan. Ethical Leadership in Restaurant Management. APPENDICES. NOTES. GLOSSARY. INDEX.

Fundamentals of menu PlanningSecond editionPaul J. McVety, Bradley J. Ware, and Claudette Lévesque


Instructor’s Manual: ISBN-�0: 0-47�-4073�-3 ISBN-�3: 978-0-47�-4073�-7

CONTENTS: Institutional, Industrial, and Commercial Menus. Market Survey. Nutrition and Menu Planning. Foodservice Menus. The Yield Test. Standard Recipes. Recipe Costing. Characteristics of a Menu. Sales History. Merchandising the Menu. Foodservice Equipment Analysis. Index.

menu Pricing & StrategyFourth editionJack E. Miller and David V. Pavesic


CONTENTS: Menu Development. The Physical Menu. Marketing Strategies. Economic Strategies. Pricing Support Systems. Menu Pricing Strategies. Guidelines for Success. Sample Menus and

Comments. Accuracy in Menus. Appendices. Glossary. Bibliography. Index.

STudY guIde $10


ISBN BelOw



dining rooM serviCe

At Your ServiceA Hands-On guide to the Professional dining roomThe Culinary Institute of America and John W. Fischer



From the renowned Culinary Institute of America comes At Your Service, a guide foodservice professionals can rely on to develop and improve both hospitality and service to achieve exceptional results in mid- and up-scale dining establish-ments. Real-life situations and industry anecdotes cover potential problems and challenges that all restaurants are sure to face. Through lively and engaging discussions, the reader learns the ins and outs of the essentials for running a success-ful front-of-the-house operation:

• Taking reservations and greeting guests• Basic service, tableside service, beverage service• Building and maintaining a good relationship between the

front and the back-of-the-house CONTENTS: The Basics of Hospitality and Service. The Relationship Between Front-and-Back-of-the-House. The Front Door. Preparation for Service. Serving Guests: The Main Event. Tableside Service. Beverage Service. Challenges. Taking Care of Business. Health Situations.

remarkable ServiceA guide to winning and keeping Customers for Servers, managers, and restaurant OwnersThe Culinary Institute of America


Presenting ServiceThe ultimate guide for the Foodservice Professional

Second editionLendal H. Kotschevar and Valentino Luciani


From checking your car or coat to ordering your first drink all the way to paying your bill, the service staff can make your dining experience memorable in a good way or in a bad one. There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service. This Second Edition:

• Offers checklists that easily walk the server and manager through good service practices

• Includes a full chapter on bar and beverage service that enables the service and recommendation of beverages– alcoholic and nonalcoholic–to guests based on informed knowledge

• Addresses such classic service styles as French, Russian, American, English, and Chinese

• Features new coverage of table etiquette that explores a his-torical perspective and a complete description of etiquette rules concerning special foods and various cultures such as European, Chinese, Indian, and Middle Eastern dining

CONTENTS: A Historical Overview of Service. The Professional Server. Exceeding People’s Needs. Service Mise en Place. Service in Various Industry Segments. Service Areas and Equipment. Classic Service Styles. Serving the Meal. Bar And Beverage Service. Management’s Role in Service. Table Etiquette.



Professional Table ServiceSylvia Meyer, Edy Schmid, and Christel Spühler


The key to providing quality table service is a knowledgeable, well-trained staff. Professional Table Service supplies that knowledge, covering everything service personnel need to know, from setting a table to recommending a wine to accept-ing a credit card. The book provides clear, straightforward techniques for supplying four-star service, a surefire way to guarantee that guests will enjoy their dining experience and return again and again.

CONTENTS: The Service Profession. Equipment and Materials. Preparatory Work in the Waiters’ Pantry and Dining Room. The Bar. The Menu. Mise en Place. Service Rules, Techniques, and Styles. Breakfast. Banquets and Functions. Our Guests. Sales Techniques. Cost Control. Methods of Payment. Working at the Guest Table. The Study of Beverages. The Art of Cooking. Wine Lexicon. Glossary of Culinary Terms. Glossary of Service Terms. Index.

New! Hospitality employee management and SupervisionConcepts and Practical ApplicationsKerry L. Sommerville


Instructor’s Manual: ISBN-�0: 0-470-09942-9 / ISBN-�3: 978-0-470-09942-�

Hospitality Employee Management and Supervision: Concepts and Practical Applications is an applications-based guide that takes each of three important steps (hiring, train-ing, retaining) and breaks them down into their simplest elements. Relying on the pertinent employment laws while providing real-world application and easy to understand guide-lines, this book is comprehensive without getting bogged down in management theory.

• “HRM in Action” features highlight real-world HRM experi-ences that help to set the stage and provide a focus for the chapter

• “Tales From the Field” anecdotes provide real-world accounts from hospitality employees describing the various challenges they face in the industry

• “Ethical Dilemmas” provide scenarios relating to the hospi-tality industry where ethics comes into play

CONTENTS: UNIT ONE - THE LEGAL LANDSCAPE. Introduction to Hiring and Supervising and Employees. The Hospitality Manager’s Legal Challenges. Wage and Hour Laws Affecting Salaried, Hourly, and Tipped Employees. Common Law, Negligent Hiring, and Employee Rights. Working with Unions. UNIT TWO - THE EMPLOYEE SELECTION PROCESS. Job Descriptions and Job Specifications. The Employee Handbook. Advertising and Recruiting. Applications, Interviews, and Background Checks. UNIT THREE - ORIENTATION AND TRAINING. New Employee Orientation. Training to Performance Standards. UNIT FOUR - COMMUNICATION AND MOTIVATION. Performance Appraisals That Work. Effective Communication and Feedback. Employee Discipline. Employee Motivation Through Quality Leadership.

dining rooM serviCe huMan resourCes & suPervision



huMan resourCes & suPervision

New! AvAIlABle Summer 2007leadership lessons from a ChefFinding Time to Be greatCharles M. Carroll


The only book that provides straightforward management advice for chefs, Leadership Lessons from a Chef is a concise, no-nonsense guide to developing, motivating, and leading a kitchen staff. Chef Charles Carroll, CEC, ACC, Executive Chef at the River Oaks Country Club in Houston, Texas, helps executive chefs and chef managers develop the people management skills that they need to be successful and help those that work for them to be successful as well.

• A multitude of real-life examples and pertinent take-away tips immediately expose the reader to how the concept translates into practice in a real-world scenario

• Features the chef’s own formula for managing kitchen staffs—SEF: Scheduling, Empowering, and Follow-up

• Features solid, practical ideas and that can be used immediately to motivate and develop an effective team environment in the kitchen

• Take away point boxes throughout the book make it a practical reference tool

CONTENTS: Preface. What Makes You Tick. Testing the Kitchen Atmosphere. How Is Your Attitude. Build Your Leadership Team First. What Is In the Mission? The Principles That Guide Us. Program Survival. Educational Environment. How To Get People To Want To Work For You. Hire Right the First Time. Incentive Programs. Competition and Discipline. Didya Listen Good the First Time. Forms To Help You. Why Do It?

Supervision in the Hospitality IndustryApplied Human resources

Fifth editionJack E. Miller, John R. Walker and Karen Eich Drummond




Text and Study Guide Package: ISBN-�0: 0-470-��264-6 / ISBN-�3: 978-0-470-��264-9

WebCT Student Access Card + Text: ISBN-�0: 0-470-007�5-X / ISBN-�3: 978-0-470-007�5-0

Blackboard Student Access Card + Text: ISBN-�0: 0-470-007��-7 / ISBN-�3: 978-0-470-007��-2


Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a work-force to profitable results. Along with updated material in each chapter - including new material on diversity initiatives, recruit-ment, and retention, as well as updated profiles of individuals and companies - and a variety of training activities for real-world simulation, this Fifth Edition is the complete guide to managing in the hospitality industry. It helps managers satisfy obligations to owners, customers, and employees.

CONTENTS: PART 1: Supervision and HR management and leader-ship. The Supervisor as Manager. The Supervisor as Leader. PART 2: The Workplace. Equal Opportunity in the Workplace. Creating a Positive Work Climate. Developing Job Expectations. Recruiting and Selecting Applicants. PART 3: Employee Development. Teamwork and Teambuilding. Employee Training and Development. Evaluating Performance. Discipline and Employee Assistance Programs. PART 4: Supervising Human Resources. Planning and Organizing. Communicating Effectively. Delegating. Decision Making, Problem Solving and Controlling. Glossary. Index.

STudY guIde $10


ISBN BelOw




Careers

So You want to Be a Chef?Your guide to Culinary CareersLisa M. Brefere, Karen Eich Drummond and Brad Barnes


Instructor’s Manual: ISBN-�0: 0-47�-69602-� / ISBN-�3: 978-0-47�-69602-5

So You Want to Be a Chef? is the complete guide to careers - both traditional and nontraditional - within the culinary and foodservice industries. Featuring revealing interviews with industry professionals, and analysis of over seventy-five jobs, it presents real-world descriptions of day-to-day job duties, hours, working conditions, qualifications, employment, and promotion opportunities. Complete with a CD-ROM contain-ing valuable templates and worksheets, So You Want to Be a Chef?:

• Provides a realistic and practical approach to career tracks, job duties, hours and working conditions, and qualifications, as well as employment and promotion opportunities

• Features job descriptions, advice from industry leaders, and first-hand accounts from chefs working in various segments of the culinary and foodservice industries

• Helps the reader find a job that’s a good fit, set career goals, prepare a resume, create a portfolio, network with prospec-tive employers, and give interviews that get jobs

CONTENTS: Part 1: Feeding Frenzy. Culinary Careers in Restaurants. Culinary Careers in Hotels. Culinary Careers in Cruise Lines. Culinary Careers in Country Clubs. Culinary Careers in Catering. Culinary Careers in Supermarkets. Part 2: Feeding the Masses. Culinary Careers in Business and Industry. Culinary Careers in Universities and Schools. Culinary Careers in Healthcare. Culinary Careers in the Armed Forces. Part 3: Home On and Off the Range. Culinary Educators. Additional Culinary Careers. Part 4: Advice from Industry Leaders. A Word from Industry Leaders. Part 5: Managing Your Career. Write Up Your Resume. Put Together a Job Search Portfolio. Beyond the Want Ads. Interviewing and What To Do After You Start a New Job. Advancing Your Career. Appendices.

Becoming a Chefrevised editionAndrew Dornenburg and Karen Page


Winner of the James Beard Foundation Award, Becoming a Chef established the category of contemporary writing on food, and this updated and expanded edition reflects all the most recent advances made in the culinary industry. Some of the best professional chefs and restaurateurs sit down for insightful interviews about a wide range of topics. Some of the most respected names in the culinary industry fea-tured here include Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand and Rick Tramonto, Rocco DiSpirito, Traci Des Jardins, Sanford D’Amato, Mario Batali, and more.

CONTENTS: List of Recipes. Chefs: Yesterday and Today. Early Influences: Discovering a Passion for Food. Cooking Schools: Learning in the Classroom. Apprenticing: Learning in the Kitchen. Getting In: Starting at the Bottom. Developing as a Cook: The Next Level. The Business of Cooking: Operating and Running a Restaurant. Travel, Eating, and Reading: Learning Something New Every Day. Persevering in the Face of Reality: Through Bad Times and Good. What’s Next?: The Chef as Alchemist. Appendices.



FoodserviCe design and equiPMent

New! AvAIlABle deCemBer 2007design and layout of Foodservice FacilitiesThird editionJohn Birchfield


Instructor’s Manual: ISBN-�0: 0-470-�3505-0 / ISBN-�3: 978-0-470-�3505-�

This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room.

• Latest information on designs as they relate to popular res-taurant themes and facilities

• New co-author currently working in the field • Instructor’s Manual with AutoCad files CONTENTS: Preface. Preliminary Planning. Foodservice Design. The Principles of Design. Space Analysis. Equipment Layout. Foodservice Equipment, Part I. Foodservice Equipment, Part II: Manufactured Equipment. Foodservice Facilities Engineering and Architecture. Appendix 1: Foodservice-Related Professional Associations. Appendix 2: Typical Foodservice Facility Designs. Appendix 3: Common Foodservice Facility Design Symbols. Appendix 4: Sample Documents. Foodservice Equipment Glossary. Bibliography. Index.

design and equipment for restaurants and FoodserviceA management view

Second editionCostas Katsigris and Chris Thomas


Instructor’s Manual: ISBN-�0: 0-47�-69607-2 ISBN-�3: 978-0-47�-69607-0

Design and Equipment for Restaurants and Foodservice, Second Edition is a revision of the well-known text that focuses on designing and equipping restaurants and foodser-vice facilities. This new Second Edition covers a wide-range of topics all focused towards providing the most up-to-date information about designing, opening, and operating restau-rants. Key features of this edition include:

• Updated coverage of site selection and the changing diver-sity of restaurants and mixed-theme facilities

• New coverage of costs associated with restaurant start-up• New photos and diagrams featuring cutting-edge foodservice

equipment• Extensive new information about energy efficiency, the

impact of deregulation, alternative power sources, and plan-ning for emergency power outages

• Discussion of new types of lighting and HVAC technology CONTENTS: Economics of Site Selection. Restaurant Atmosphere and Design. Principles of Kitchen Design. Space Allocation. Electricity and Energy Management. Gas, Steam, and Water. Design and Environment. Safety and Sanitation. Buying and Installing Foodservice Equipment. Storage Equipment: Dry And Refrigerated. Preparation Equipment: Ranges and Ovens. Preparation Equipment: Fryers and Fry Stations. Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans. Steam Cooking Equipment. Cook-Chill Technology. Dishwashing and Waste Disposal. Miscellaneous Kitchen Equipment. Smallware for Kitchens. Tableware. Linens and Table Coverings.

Successful restaurant designSecond editionRegina S. Baraban and Joseph F. Durocher


CONTENTS: Where Design Begins. Integrative Design. The Psychology of Design. Design Implementation: Front to Back Through the Customer’s Eyes. Design

Implementation: Back to Front Through Management’s Eyes. Mini Case Solutions. Speak Out on Design. Design for the New Decade. Conclusion. Index.



Catering

New!Catering managementThird editionNancy Loman Scanlon



Catering Management, Third Edition offers professionals and aspiring caterers detailed advice on all the crucial business aspects of the subject for on- and off-premise catering. Updated to meet the needs of this fast-growing industry, the Third Edition features new material on non-hotel catering operations—such as small business management and running your own catering operation. It presents fresh information on menu design and pricing, complete with illustrative menu examples and tips for using software tools to create enticing menus.

A must-have, single resource for anyone interested in catering, Catering Management, Third Edition also gives guidance on how to:

• Use software to improve food management, scheduling, and invoicing

• Hire and train both service and food production staff • Institute food and beverage operational controls that guaran-

tee high standards of quality, service, and presentation CONTENTS: Historical Banqueting. Styles of Catering Operations. Catering Food Service Development. Catering Sales and Marketing and Computer Software Support. Catering Menu Program. Food and Beverage Operational Controls. Catering Menu Pricing and Controls. Catering Menu Design. Catering Beverage Management. Quality Service and Standards Training. Managing Catering Equipment.

Off-Premise Catering managementSecond editionBill Hansen and Chris Thomas


Instructor’s Manual: ISBN-�0: 0-47�-696��-0 / ISBN-�3: 978-0-47�-696��-7

Off-Premise Catering Management, Second Edition is the revised and updated edition of the practical guide to planning, executing, and managing an off-premise catering business. Key features of this edition include:

• New profiles of off-premise catering companies and sole pro-prietorships give perspective of both large and small opera-tions

• Updated coverage of legalities, including contracts, liquor laws, and personnel management involved in catering opera-tions

• Coverage of key leadership principles for catering success and useful materials for applying them in the real world

• Updated forms and checklists throughout• Extended coverage of marketing off-premise catering busi-

nesses• Innovative strategic planning techniques• Hot trends in accessory services and special requirements CONTENTS: Introduction to Off-Premise Catering Management. Getting Started-Legalities, Locations and Contracts. Planning Menus for Off-Premise Catered Events. Beverage Service. Off-Premise Catering Equipment. The Logistics of Off-Premise Catering. Personnel Management. The Show. Marketing Off-Premise Catered Events. Pricing Off-Premise Catered Events. Purchasing, Receiving, and Storing Foods. Sanitation and Safety Procedures. Accessory Services, Theme Parties, Kosher Catering, Bas Mitzvahs, Weddings, and Wedding Receptions. Budgeting, Accounting, and Financial Management.



Catering

On-Premise CateringHotels, Convention & Conference Centers, and ClubsPatti J. Shock and John M. Stefanelli


This is the only comprehensive book specifically dedicated to this segment of the industry. It covers key business concepts, such as upselling, and real-world applications; incorporates use of the Internet and software applications for marketing, scheduling, room layout, and inventory; and provides information about special dietary needs and other contemporary issues.

CONTENTS: Overview of On-Premise Catering. Markets and Marketing. Theme Parties and Special Events. Meal Functions. Beverage Functions. Function Room Selection and Setup. Production and Service Planning. Intermediaries and Suppliers. Staffing. Financial Controls and Reports. Working with Other Hotel Departments.

Successful CateringThird editionBernard Splaver, William N. Reynolds, and Michael Roman


With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.

CONTENTS: Getting Started. On-Premises Catering. Off-Premises Catering. Catering Personnel. Writing a Contract. Sanitation. Setting Up a Kitchen. Service Equipment. Special Events. Kosher Catering. Wine and Bar Service. Menu-Making and Food Presentation. Recipes: Hors d’Oeuvres. Appetizers. Soups. Entrées. Vegetables. Potatoes, Pasta, Grains. Salads. Desserts. Culinary Terminology. Recipe Yield Conversion Chart. Index.



Club CuisineCooking with a master ChefEdward G. Leonard

ISBN-10: 0-471-74171-x / ISBN-13: 978-0-471-74171-8 288 pp. • Cloth • 2006

Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard’s dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you’ll find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs.

For serious chefs, Club Cuisine is a dream come true. Featured recipes include amuse-bouches, seafood, beef, and pasta dishes as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country that add to this impressive collection.

CONTENTS: A Private Club Chef. Cooking in Private Clubs. My Philosophy of Cuisine. Breakfast the Elegant Way. Soups. Salads. Main Plate Salads. Sandwiches. Appetizers. Hors D’Oeuvres. Amuse- Bouche. First Plates. Seafood. Beef. Beyond Beef. Pasta, Beans and Rice. Pastry. Trilogy. Guest Chefs. Chef Leonard’s Pantry. About the American Culinary Federation. About the Club Manager’s Association of America. Becoming a Certified Master Chef.

New! AvAIlABle Summer 2007leadership lessons from a ChefFinding Time to Be greatCharles M. Carroll


The only book that provides straightforward management advice for chefs, Leadership Lessons from a Chef is a concise, no-nonsense guide to developing, motivating, and leading a kitchen staff. Chef Charles Carroll, CEC, ACC, Executive Chef at the River Oaks Country Club in Houston,Texas, helps executive chefs and chef managers develop the people man-agement skills that they need to be successful and help those that work for them to be successful as well.

• A multitude of real-life examples and pertinent take-away tips immediately expose the reader to how the concept translates into practice in a real-world scenario

• Features the chef’s own formula for managing kitchen staffs—SEF: Scheduling, Empowering, and Follow-up

• Features solid, practical ideas and that can be used imme-diately to motivate and develop an effective team environ-ment in the kitchen

• Take away point boxes throughout the book make it a prac-tical reference tool

CONTENTS: Preface. What Makes You Tick. Testing the Kitchen Atmosphere. How Is Your Attitude. Build Your Leadership Team First. What Is In the Mission? The Principles That Guide Us. Program Survival. Educational Environment. How To Get People To Want To Work For You. Hire Right the First Time. Incentive Programs. Competition and Discipline. Didya Listen Good the First Time. Forms To Help You. Why Do It?

ProFessional develoPMentCluB Cuisine



ProFessional develoPMent

New!The Professional Personal ChefThe Business of doing Business as a Personal ChefCandy Wallace and Greg Forte


Instructor’s Manual: ISBN-�0: 0-470-04506-X / ISBN-�3: 978-0-470-04506-0

Focusing on the practical approach of starting a business, The Professional Personal Chef examines the benefits of various forms of business ownership, legal and financial issues, and developing sales and marketing plans for your business.

• Espouses a commitment to professionalism, service, and excellence that can lead to a more balanced lifestyle and opportunities for growth

• Features “From the Field” case studies in each chapter showcasing how successful personal chefs deal with the issues presented

• Content fulfills the educational skills and competencies required for ACF’s Personal Certified Chef’s certification

• Endorsed and authored by the Founder and Executive Director of the American Personal and Private Chef Association and Institute

• Accompanied by a complete instructor supplement package CONTENTS: The Evolution of the Personal Chef. Forms of Ownership. Operating Legally. The Business Plan. The Big 3. Finances. Identifying Your Market. Sales & Service Process. Marketing. Customer Service. A Day in the Life of a Personal Chef. Revenue Streams.

American Culinary Federation’s guide to Culinary CertificationThe mark of ProfessionalismAmerican Culinary Federation, Michael Baskette, CEC, CCE, AAC, and Brad Barnes, CMC, CCA, AAC


American Culinary Federation’s Guide to Culinary Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). It’s written by the certifying body of the ACF and is the only authoritative guide to its certification process, featuring:

• Clear explanations of specific skills tested at all five certifi-cation levels

• A road map to passing every certification level, from Certified Culinarian to the prestigious Certified Master Chef

• Helpful exam-taking tips CONTENTS: The History of ACF Certification. The Benefits of Certification. The Validation Process: Meeting Measurable Objectives. A Foundation in Learning. Progressive Career Paths. Gathering and Collecting Evidence. The Levels of ACF Certification: Culinarian; Pastry culinarian; Working pastry chef; Sous chef; Chef de Cuisine; Executive Chef; Executive Pastry Chef; Secondary Culinary Educator; Culinary Educator; Culinary Administrator. The ACF Written Test: Strategies in Learning. The ACF Practical Cooking and Baking Exams. Practice and Methodologies for Success. The Application Process. Certified Master Chef: The Ultimate Goal.



American Culinary Federation’s guide to Culinary CompetitionsAmerican Culinary Federation and Edward G. Leonard, CMC

ISBN-10: 0-471-72338-x / ISBN-13: 978-0-471-72338-7 224 pp. • Paper • 2005

More than a book of rules and regulations, American Culinary Federation’s Guide to Culinary Competitions pro-vides an insider’s look at culinary competitions. Endorsed by the American Culinary Federation (ACF) and written by long-time member and leading force on the ACF Culinary Team USA, Edward Leonard, CMC, this highly visual guide features:

• A full-color insert of competitive food displays• Dozens of illustrations outlining plate and buffet presenta-

tion supplement exceptional coverage of every step of com-peting

• Insights, hints, and expert techniques for achieving winning results at hot, cold, specialty, and sponsor competitions

CONTENTS: Why Culinary Competitions? On Culinary Competitions Today. Philosophy of Competitions and Advice. The Application Process. Practice and Preparation. Presentation. Culinary Techniques and Fundamentals. Culinary Strategy for Hot Food Competitions. The Market Basket. Judges. Hosting a Show. Pastry Displays. Rules, Guidelines and Categories. The International Arena. Motivational quotes.

New!Cuisine and CultureA History of Food and People

Second editionLinda Civitello



Why did the ancient Romans believe cinnamon grew in swamps guarded by killer bats? How did African Cultures imported by slavery influence cooking in the American South? Throughout history, food has played—and continues to play an important role in the development of a country’s culture. Cuisine and Culture: A History of Food and People, Second Edition examines the relationship between food and history from prehistoric times to the 21st century.

• Ties history, culture, and food together, explaining historical events and how they affected what people ate and why they ate it

• Historical aspects are interspersed with cultural and culi-nary anecdotes that add “flavor”

• Contains a sampling of recipes and menus throughout his-tory

• New “Crossing Cultures” feature that gives sketches of foods and customs across cultures

PARTIAL CONTENTS: From raw to cooked: Prehistory, Mesopotamia, Egypt, China, India. The Goddess of Grain and the God of the Grape: Ancient Greece and Imperial Rome. Crazy Bread, Coffee, and Courtly Manners: Christendom, Islam, and Byzantium in the Middle Ages, 500-1300. The Purity Crusade, Cuisine Classique, and Communal Food: The Early 20th Century in Europe and the United States. Prohibition, Soup Kitchens, Spam, and TV Dinners: The Roaring Twenties, The Depression, WWII, and the Cold War. Revolutions in Cuisines and Cultures: From Bon Appetit to Bam – The 1960s into the New Millennium. Recipes, Menus, and Ingredients. Food Fables / Culinary Confusions / Crossing Cultures. Holiday History. Charts / Boxes. Chronologies. Illustrations and Maps.

ProFessional develoPMent Food history & Culture



sPanish in the WorkPlaCe

New!Conversational Spanish grammar for the Hospitality ClassroomMatt A. Casado



Conversational Spanish Grammar for the Hospitality Classroom is a powerful instrument for teaching hospital-ity students and industry managers. It’s based on essential grammar principles, focused on vocabulary and real-world situations pertaining to the hotel and restaurant profession. Packed with exercises and effective teaching tools, this book is the ideal solution for preparing students for the needs of an increasing number of workers and visitors not fluent in English. It features:

• A large selection of exercises in each chapter• A companion Web site that includes teaching tips and

answers to exercises and quizzes • Technical vocabulary typically used by workers from

Mexico and Central America CONTENTS: PART 1: RESTAURANT OPERATIONS. Preliminary Lesson. The Present Tense of Regular Verbs - Questions and Negations. Articles Nouns - The Verb “gustar”. Irregular Verbs - “ir +a +an Infinitive” Numbers Time. PART 2: Kitchen Operations. Adjectives - Colors. Stem-changing Verbs - “hay que”, “tener que”, “antes de”, “después de” Plus an Infinitive. Commands - The Calendar and Dates. PART 3: HOUSEKEEPING OPERATIONS. Reflexive Verbs “hace” with Time and Weather Expressions - Weather. The Preterit (Past Tense) - The Spanish “a” before Persons. The Imperfect Indicative of Regular and Irregular Verbs - Spanish Prepositions - The Use of “por” and “para”. PART 4: ENGINEERING OPERATIONS. “ser” and “estar” - The Present Progressive Tense. Object Pronouns - Adverbs of Time. The Present Perfect Tense - Adverbs of Manner - Adverbs and the Comparison of Adjectives. PART 5: HUMAN RESOURCES (PERSONNEL DEPARTMENT). The Future Tense - The Present Subjunctive - Adverbs of Place. The Conditional Tense - The Imperfect Subjunctive Tense - Adverbs of Intensity. Grammatical Expressions - Non-Professional Vocabulary - Expressions of Emotion.

The restaurant & Bar english/Spanish Spanish/english dictionaryMaria Belknap


The Restaurant & Bar English/Spanish Spanish/English Dictionary is a comprehensive equivalency dictionary for the bar, restaurant, and hospitality industries. It contains more than 8,000 frequently used, industry-specific words, phrases, and idiomatic expressions organized into eight convenient parts. Immediately useful in the real world, The Restaurant & Bar English/Spanish Spanish/English Dictionary:

• Includes both an English-Spanish/Spanish-English equiva-lencies

• Focuses on general Latin-American Spanish and includes slang, Spanglish, and regional variations

• Features an easy-to-follow “Guide to Spanish Pronunciation” that enables readers to use this dictionary without preparation or linguistic training

CONTENTS: How to Use This Dictionary / CómoUsar Este Diccionario. Abbreviations Used in This Dictionary / Abreviaciones Utilazada en Este Diccionario. Spanish Pronunciation Guide / La Guía de Pronunciación en Español. Emergency Numbers Números de Emergencia. Emergency & Legal / Emergencia & Legal. First Aid / Primeros Auxilios. Human Resources / Recursos Humanos. Job Titles / Titúlos de Trabajo. Business Operations / Operaciones de Negocios. Dining & Bar Areas / Áreas de Comida y Bebida. The Kitchen / La Cocina. Food / Comidas. Beverages / Bebidas. Maintenance & Transportation / Mantenimiento y Transporte. Basic Vocabulary / Vocabulario Básico.

AlSO AvAIlABleConversational Spanish for Hospitality managers and SupervisorsBasic language Skills for daily OperationsMatt A. Casado


Order THeSe TwO TITleS TOgeTHer

AT A dISCOuNT! PACkAge ISBN: 0-470-11263-8


wiley.com/college/bookfair/hospitality

introduCtion to hosPitality

Introduction to the Hospitality IndustrySixth editionTom Powers and Clayton W. Barrows



WebCT Student Access Card + Text: ISBN-�0: 0-470-00785-0 / ISBN-�3: 978-0-470-00785-3

Blackboard Student Access Card + Text: ISBN-�0: 0-470-00837-7 / ISBN-�3: 978-0-470-00837-9


The revised edition of the landmark Introduction to the Hospitality Industry stands out in the field for its extensive coverage of all aspects of the business, from individual roles to operational issues. This thoroughly revised Sixth Edition continues to set itself apart with:

• A full exploration of the significant changes that have taken place in hospitality and tourism in the post-9/11 world

• New and updated Global Hospitality and Industry Practice Notes in every chapter

• Over 130 color photographs from a diverse cross section of travel spots around the world

• “Careers in Hospitality” discussion points integrated throughout the book

• Case histories that highlight real-world scenarios from renowned hospitality organizations and associations

CONTENTS: PART ONE: PERSPECTIVES ON CAREERS IN HOSPITALITY. The Hospitality Industry and You. Forces Affecting Growth and Change in the Hospitality Industry. PART TWO: FOOD SERVICE. The Restaurant Business. Restaurant Operations. Restaurant Industry Organization: Chain, Independent, or Franchise? Competitive Forces in Food Service. Issues Facing Food Service. On-site Food Service. PART THREE: LODGING. Lodging: Meeting Guest Needs. Hotel and Lodging Operations. Forces Shaping the Hotel Business. Competition in the Lodging Business. PART FOUR: TRAVEL AND TOURISM. Tourism: Front and Center. Destinations: Tourism Generators. PART FIVE: HOSPITALITY AS A SERVICE INDUSTRY. The Role of Service in the Hospitality Industry.

Introduction to management in the Hospitality Industryeighth editionTom Powers and Clayton W. Barrows




Blackboard Student Access Card + Text: ISBN-�0: 0-470-00838-5 / ISBN-�3: 978-0-470-00838-6


This text stands out in the field for its extensive coverage of all aspects of the business, from operational issues to the role of management. It includes the entire text of Introduction to Hospitality, Sixth Edition, plus six additional chapters on management topics. This Eighth Edition includes:

• A full exploration of the significant changes that have taken place in hospitality and tourism in the post-9/11 world

• Presentation of the management function as an active force for problem solving in hospitality organizations

• More than 240 color photographs, figures, and tables• New and updated Global Hospitality and Industry Practice

Notes in every chapterCONTENTS: Preface. PART ONE: Perspectives on Careers in Hospitality. PART TWO: Food Service. PART THREE: Lodging. PART FOUR: Travel and Tourism. PART FIVE: Management in the Hospitality Industry. PART SIX: Hospitality as a Service Industry.

AlSO AvAIlABledimensions of the Hospitality IndustryThird editionPaul R. DittmerISBN-10: 0-471-38479-8 / ISBN-13: 978-0-471-38479-3 488 pp. • Cloth • 2001Instructor’s Manual: ISBN-�0: 0-47�-20635-0 / ISBN-�3: 978-0-47�-20635-4



hosPitality ManageMent

Hospitality Strategic managementConcepts and CasesJeffrey S. Harrison and Cathy A. Enz



Hospitality Strategic Management provides a realistic, bal-anced, and current view of the field by considering the practi-cal aspects of the strategic manager’s role, including the acqui-sition, development, and management of internal resources (such as people, knowledge, financial capital, and physical assets) and relationships with external stakeholders (such as guests, suppliers, owners, franchisors, venture partners, and governmental agencies). Throughout the book, examples and best practices of leading hospitality organizations are used to illustrate ideas and concepts.

CONTENTS: Strategic Management. The Environment and External Stakeholders. Organizational Resources and Competitive Advantage. Strategic Direction. Strategy Formulation at the Business-Unit Level. Corporate-Level Strategy and Restructuring. Strategy Implementation through Interorganizational Relationships and Management of Functional Resources. Strategy Implementation through Organizational Design and Control. Strategies for Entrepreneurship and Innovation. Global Strategic Management and the Future. Cases. Glossary. Index.

Cases in Hospitality managementA Critical Incident Approach

Second editionTimothy R. Hinkin


Instructor’s Manual: ISBN-�0: 0-47�-77�49-X / ISBN-�3: 978-0-47�-77�49-4

Based on more than 100 interviews conducted with guests and employees of hospitality industry organizations, this Second Edition contains fifty cases and situations, which illustrate concepts and issues of hotel, restaurant, and tourism man-agement. The cases deal with a variety of managerial topics including decision-making, communication, compensation, planning, discrimination, performance appraisal, organization design, sexual harassment, ethics, and group dynamics. This helpful resource features:

• A broad array of industry segments in the cases: airlines, railroads, private clubs, conference centers, travel agents, auto rental, hotels, restaurants, and more

• A new “Technology” section dealing with issues such as data warehousing, the Internet, and e-banking

• A new “Service Exemplars” section presenting incidents involving truly exceptional service in a variety of contexts from trains to resorts

• A new “Service Recovery” section with examples of com-panies failing to salvage service encounters that have gone awry

CONTENTS: PART 1: Ethics. PART 2: Training and Development. PART 3: Reward Systems. PART 4: Communication. PART 5: Policies. PART 6: Group Dynamics. PART 7: Technology. PART 8: Process Analysis. PART 9: Service Exemplars. PART 10: Service Recovery.



huMan resourCes

New! Hospitality employee management and SupervisionConcepts and Practical ApplicationsKerry L. Sommerville



Hospitality Employee Management and Supervision: Concepts and Practical Applications is an applications-based guide that takes each of three important steps (hiring, train-ing, retaining) and breaks them down into their simplest elements. Relying on the pertinent employment laws while providing real-world application and easy to understand guide-lines, this book is comprehensive without getting bogged down in management theory.

• “HRM in Action” features highlight real-world HRM experi-ences that help to set the stage and provide a focus for the chapter

• “Tales From the Field” anecdotes provide real-world accounts from hospitality employees describing the various challenges they face in the industry

• “Ethical Dilemmas” provide scenarios relating to the hospi-tality industry where ethics comes into play

CONTENTS: UNIT ONE - THE LEGAL LANDSCAPE. Introduction to Hiring and Supervising and Employees. The Hospitality Manager’s Legal Challenges. Wage and Hour Laws Affecting Salaried, Hourly, and Tipped Employees. Common Law, Negligent Hiring, and Employee Rights. Working with Unions. UNIT TWO - THE EMPLOYEE SELECTION PROCESS. Job Descriptions and Job Specifications. The Employee Handbook. Advertising and Recruiting. Applications, Interviews, and Background Checks. UNIT THREE - ORIENTATION AND TRAINING. New Employee Orientation. Training to Performance Standards. UNIT FOUR - COMMUNICATION AND MOTIVATION. Performance Appraisals That Work. Effective Communication and Feedback. Employee Discipline. Employee Motivation Through Quality Leadership.

Supervision in the Hospitality IndustryApplied Human resources

Fifth editionJack E. Miller, John R. Walker and Karen Eich Drummond




Text + Study Guide Package: ISBN-�0: 0-470-��264-6 / ISBN-�3: 978-0-470-��264-9

WebCT Student Access Card + Text: ISBN-�0: 0-470-007�5-X / ISBN-�3: 978-0-470-007�5-0

Blackboard Student Access Card + Text: ISBN-�0: 0-470-007��-7 / ISBN-�3: 978-0-470-007��-2


Supervision in the Hospitality Industry provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a work-force to profitable results. Along with updated material in each chapter - including new material on diversity initiatives, recruit-ment, and retention, as well as updated profiles of individuals and companies - and a variety of training activities for real-world simulation, this Fifth Edition is the complete guide to managing in the hospitality industry. It helps managers satisfy obligations to owners, customers, and employees.

CONTENTS: PART 1: Supervision and HR management and leader-ship. The Supervisor as Manager. The Supervisor as Leader. PART 2: The Workplace. Equal Opportunity in the Workplace. Creating a Positive Work Climate. Developing Job Expectations. Recruiting and Selecting Applicants. PART 3: Employee Development. Teamwork and Teambuilding. Employee Training and Development. Evaluating Performance. Discipline and Employee Assistance Programs. PART 4: Supervising Human Resources. Planning and Organizing. Communicating Effectively. Delegating. Decision Making, Problem Solving and Controlling. Glossary. Index.


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hotel and lodging ManageMent

New! AvAIlABle SePTemBer 2007resortsmanagement and Operation

Second editionRobert Christie Mill

ISBN-10: 0-471-74722-x / ISBN-13: 978-0-471-74722-2 496 pp. • Cloth • September 2007


This updated Second Edition of Resorts: Management and Operation addresses the expansion of the resort industry and provides practical, need-to-know information on the development and management of all aspects of these proper-ties, which includes ski areas, gaming properties, cruise ships and spas.

• Expanded coverage of timeshares and cruise ships as resort properties

• New Resort Case Studies in every chapter• Objectives and key terms have been added to each chapter• Glossary has been added to the end of the text• Updated statistics reflect changes in the resort industry CONTENTS: Foreward. Preface. Resorts: An Introduction. Mountain-Based Resorts: The Impact of Development on Operations. Mountain-Based Resorts: Managing the Operation. Beach Resorts: The Impact of Development on Operations. Beach Resorts: Managing the Operation. Golf/Tennis-Based Resorts: The Impact of Development on Operations. Golf/Tennis-Based Resorts: Managing the Operation. Resort Operations: The Importance of Recreational Amenities. The Uniqueness of Timeshares Resort Operations. Resort Operations: The Importance of Guest Activities. Resort Operations: The Importance of Retail. Spas, Pools, and Indoor Waterparks. Specialty Resorts. Cruise Ships: Floating Resorts. Casinos.

Hotel management and OperationsFourth editionDenney G. Rutherford and Michael J. O’Fallon


Instructor’s Manual: ISBN-�0: 0-47�-78�33-9 ISBN-�3: 978-0-47�-78�33-2

CONTENTS: OVERVIEW: The Hotel Development Process. ORGANIZATION: Organizational Design. GENERAL MANAGERS: A VIEW AT THE TOP: A Conceptual Framework of the Hotel General Manager’s Job. OPERATIONS: ROOMS: The Electrifying Job of the Front Office Manager. OPERATIONS: HOUSEKEEPING, ENGINEERING, AND SECURITY: A Day in the Life of a Director of Rooms. FOOD AND BEVERAGE DIVISION: Managing Food and Beverage Operations in Lodging Organizations. MARKETING AND ASSOCIATED ACTIVITIES: Building Market Leadership: Marketing as Process. FINANCIAL CONTROL AND INFORMATION MANAGEMENT: The Lodging Chief Financial Executive. HUMAN RESOURCES POLICY MANAGEMENT: Driving Hospitality Into the Future.

Hotel and lodging managementAn Introduction

Second editionAlan T. Stutts and James F. Wortman



CONTENTS: Growth and Development of the Lodging Industry. Organizational Structure. The Front Office. Housekeeping. The Marketing and Sales Department. Human Resource Management. Hotel Food and Beverage. Loss Prevention and Security. The General Manager. Yield Management. Management Contracts and Franchise Agreements. Time-Share and Vacation Ownership. Resorts, Theme Lodging, and Special Lodging Environments.



Front oFFiCe

Hotel Front Office managementFourth editionJames A. Bardi



Hotel Front Office Management uses a human resources approach to cover the unique management and operational chal-lenges in the front offices of today’s hotels and lodging facilities. This Fourth Edition continues its emphasis on applying theory and management strategies, as well as providing material on technology’s role in the modernized front office.

Material is logically presented in the order of operations: an overview of lodging hospitality, a tour of the front office, a review of the guest cycle, and an analysis of guest services. Featuring many updates on the role of the front office in a lodging operation, Hotel Front Office Management, Fourth Edition provides readers with the tools they need to under-stand and successfully execute the duties of a front office manager. This new edition features:

• A new chapter on executive housekeeping • Commentaries from hotel front office managers, general

managers, and other department managers• Articles on the international hotel workforce• Practical case studies in each chapter• New photos, new and revised hospitality profiles, interna-

tional highlights, and end-of-chapter questions have been added throughout

CONTENTS: Introduction to Hotel Management. Hotel Organization and the Front Office Manager. Effective Interdepartmental Communications. Property Management Systems. Systemwide Reservations. Revenue Management. Guest Registration. Managing the Financials. Guest Checkout. Preparation and Review of the Night Audit. Managing Hospitality. Training for Hospitality. Promoting In-house Sales. Security. Executive Housekeeping. Glossary.

Hotel Front Office Simulation workbook with Cd-rOmSheryl F. Kline and William Sullivan


Instructor’s Manual: ISBN-�0: 0-47�-20777-2 / ISBN-�3: 978-0-47�-20777-�

An easy, learn-by-doing introduction to hotel front office operations, Hotel Front Office Simulation: A Workbook and Software Package offers a direct, experience-based approach to learning hotel front office operations. An extremely practical and easy-to-use learning tool, it works equally well on its own or in conjunction with virtually any front office operations or hotel management textbook.

CONTENTS: Getting Started. Reservations. Registration. Posting and Folio Management. Guest Services. Night Audit.



housekeePing ManageMent

New! AvAIlABle FAll 2007Professional management of Housekeeping OperationsFifth editionThomas J. A. Jones

ISBN-10: 0-471-76244-x / ISBN-13: 978-0-471-76244-7 576 pp. • Cloth • October 2007


Now in its fifth edition, Professional Management of Housekeeping Operations is the essential practical introduction to the field, a complete course ranging from key principles of management to budgeting, from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility for environmentally safe cleaning, this book also includes numerous case studies that help readers grasp concepts in a real-world setting. This Fifth Edition also features:

• New “Ethical Dilemmas” highlight issues related to various aspects of housekeeping to emphasize the role that ethics plays in the industry

• A series of profiles of real executives who have carved out rewarding career paths in housekeeping

• Thorough information on materials planning: operating bud-gets, inventory control, and essential capital equipment

CONTENTS: PART ONE: The Housekeeping Profession and the Principles of Management. PART TWO: Planning, Organizing, and Staffing the New Organization. PART THREE: Directing and Controlling Ongoing Housekeeping Operations. PART FOUR: Special Topics: Swimming Pool Operations and Management, Housekeeping in Other Venues, Safeguarding of Assets, In-House Laundries, and the Full Circle of Management.

Housekeeping managementMatt A. Casado


Instructor’s Manual: ISBN-�0: 0-47�-35669-7 ISBN-�3: 978-0-47�-35669-�

CONTENTS: PART I: Introduction to Housekeeping Management. Management of Lodging Operations. The Executive

Housekeeper as Department Manager. PART II: Organization of the Housekeeping Department. Structural Planning of the Housekeeping Department. Housekeeping Staffing Patterns. PART III: Technical Skills Management. Management of Inventory and Equipment. Characteristics of Housekeeping Equipment and Supplies. Linen Management. Laundry Room Management. The Cleaning Function. PART IV: Human Resources Management. Personnel Administration. PART V: Administrative Controls. Controlling Operations. Risk and Environmental Management. Index.

The Professional HousekeeperFourth editionMadelin Schneider, Georgina Tucker and Mary Scoviak



CONTENTS: Housekeeping: The Scope of the Lodging Industry. Key Roles and Responsibilities of the Professional Housekeeper. Effective Staffing and Scheduling. Motivating and Evaluating Staff. Cleaning Guestrooms and Bathrooms. Cleaning Public Areas and The Back of the House. Maintaining Floors. Furniture, Fixtures, and Materials for Wall and Windows. Equipment and Supplies. On-Premise and Contract Laundry Service. Controlling Linens, Uniforms, and Storage. Preparing and Maintaining Budget Objectives. Safety and Security. Trends for Today: Using Technology. Using Environmentally Sound Practices. Capitalizing on Opportunities for the Future.




New!Food and Beverage Cost Control, with Cd-rOmFourth editionLea R. Dopson, David K. Hayes and Jack E. Miller



Study Guide: ISBN-�0: 0-470-�4058-5 / ISBN-�3: 978-0-470-�4058-�

Text + Study Guide Package: ISBN-�0: 0-470-�6773-4 / ISBN-�3: 978-0-470-�6773-�


The revised and updated Fourth Edition of Food and Beverage Cost Control provides students and managers with the wide-ranging knowledge and specific solutions they need to keep costs low and profit margins high.

• Includes new “technology tools” which demonstrate how technology is applied to topics in each chapter

• An ideal source for ready-to-use forms and formulas that can be easily applied to the manager’s operations

• Accompanying CD-ROM allows students to work through Excel® exercises included in the text

• Real-world examples throughout• Latest information on cost-control in a global setting CONTENTS: Before You Start: How to Use Spreadsheets. Managing Revenue and Expense. Determining Sales Forecasts. Managing the Cost of Food. Managing the Cost of Beverages. Managing the Food and Beverage Production Process. Managing Food and Beverage Pricing. Managing the Cost of Labor. Controlling Other Expenses. Analyzing Results Using the Income Statement. Planning for Profit. Maintaining and Improving the Revenue Control System. Global Dimensions of Management & the Role of Technology. Appendix A. Frequently Used Formulas for Managing Operations. Appendix B. Management Control Forms. Appendix C. Fun on the Web! Sites. Glossary. Bibliography. Index.

New! AvAIlABle FAll 2007PurchasingSelection and Procurement for the Hospitality IndustrySeventh editionAndrew Hale Feinstein and John M. StefanelliISBN-10: 0-471-73008-4 / ISBN-13: 978-0-471-73008-8 752 pp. • Cloth • September 2007

Instructor’s Manual: ISBN-�0: 0-470-045��-6 / ISBN-�3: 978-0-470-045��-4


Text + Study Guide Package: ISBN-�0: 0-470-�677�-8 / ISBN-�3: 978-0-470-�677�-7


Purchasing, Seventh Edition retains the exceptional coverage that has made it the classic in its field, with in-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specifications for food, furniture, fixtures, and equipment.

• Now in a new four color format making it more appealing to students

• Product chapters include updated information on the latest standards and trends

• New glossary tied to bolded terms in the text• Additional mathematical problems illustrate purchasing concepts• Each chapter includes Web links for further reading, and the

text’s companion Web site also includes additional materialCONTENTS: The Concepts of Selection and Procurement. Technology Applications in Purchasing Distribution Systems. Forces Affecting the Distribution Systems. An Overview of the Purchasing Function. The Organization and Administration of Purchasing. The Buyer’s Relations with Other Company Personnel. The Purchase Specification: An Overall View. The Optimal Amount. The Optimal Price. The Optimal Payment Policy. The Optimal Supplier. Typical Ordering Procedures. Typical Receiving Procedures. Typical Storage Management Procedures. Security in the Purchasing Function. Fresh Produce. Processed Produce and Other Grocery Items. Dairy Products. Eggs. Poultry. Fish. Meat. Beverages. Nonfood Expense Items. Services. Furniture, Fixtures, and Equipment.

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• Organized by type of food, such as dry and fresh herbs, veg-etables, fruit, flours, meats, and others

• Contains accurate measurements for more than 1,000 raw ingredients that reflect how specific foods are typically mea-sured in recipes

• Reflects the current trend towards more global menu offer-ings by including many new Asian and Latin foods


New!The Book of Yields Cd-rOmSeventh editionSingle-User Version

Francis T. Lynch

ISBN-10: 0-470-16764-5 / ISBN-13: 978-0-470-16764-9 September 2007

The revised edition of The Book of Yields CD-ROM contains exactly the information users need to utilize the comprehen-sive database of accurate food measurements of over 1,000 raw ingredients. A user can enter the amount he or she wants to use (raw, trimmed, or cooked volumes, counts, or weights) and with one-click convert the As-Served amount to the cor-rect As-Purchased amount. This powerful CD-ROM saves conversion calculations to a printable purchase list; enables total freedom when choosing recipe ingredient measures; includes food specification footnotes, clear costing, and pur-chasing formula explanations and examples; and features an Ingredient Search and Conversion Calculator (US to US, US to metric, metric to metric).




Purchasing for ChefsA Concise guideAndrew Hale Feinstein and John M. Stefanelli



Purchasing for Chefs is a comprehensive yet concise treat-ment of the purchasing principles that teaches students and chefs the basic principles of how to purchase goods and ser-vices in order to run their businesses effectively. This book is written in a unique conversational style that makes purchas-ing an accessible subject.

• Includes “Apply What You’ve Learned” Questions that present realistic situations

• Contains a section on “Purchasing Terminology” that explains purchasing lingo beyond the scope of the book

• Each chapter includes Web addresses for student resources and reference

• A companion Web site includes additional pedagogy such as extensive examples of specifications, lecture outlines, expe-riential exercises, and additional multiple choice questions

CONTENTS: Menu Planning: What Kind of Stuff Should I Sell? Product Quality: What Kind of Stuff Should I Buy? Food Distributors: Who Should I Buy This Stuff From? Purchase Orders: How Much Stuff Should I Buy? Purchase Prices: How Do I Get the Best Deal? Ordering Process: How Do I Actually Buy This Stuff? Inventory Control: How Do I Keep Track of All This Stuff? Resources. Glossary. Index.

SPeCSThe Foodservice and Purchasing Specification manual

Student edition Lewis Reed


SPECS: The Foodservice and Purchasing Specification Manual, Student Edition contains information on purchas-ing policies, foods, quality controls, and storage and handling procedures. It is designed as a reference manual for the stan-dards by which food is measured, specified for purchase, and inspected upon delivery to assure that the foodservice opera-tion is getting the value it is paying for. This must-have refer-ence includes discussion of the theory behind specifications, including why they are needed and who develops and uses them. The perfect resource for purchasing courses, SPECS also:

• Includes a section on food trends, including low carbs, read-ing labels, consumer awareness, and how this impacts cus-tomer eating habits

• Promotes the use of exacting standards in foodservice pur-chasing

• Enables the reader to differentiate between “high” and “low” quality products

• Includes a detailed chapter on developing a purchasing sys-tem, complete with sample forms for bids, ordering, receiv-ing, and issuing

CONTENTS: Purchasing Policies. Fruits, Fresh and Processed. Vegetables. Dairy Products. Eggs. Poultry. Fish. Meat. Religious Dietary Laws. Convenience Foods. Miscellaneous Groceries. Storage and Handling. Appendix A. Quality Controls and Federal Regulations. Appendix B. Food Purchasing Guide. Appendix C. Purchase Specifications. Index.




Principles of Food, Beverage, and labor Cost Controlseighth editionPaul R. Dittmer and J. Desmond Keefe III



Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition continues a long tradition of foodservice management training by presenting effective methods and principles for accurately pricing goods and services, controlling costs, and maximizing profits for all types of restaurants. This Eighth Edition features:

• Detailed discussion of several approaches to controlling bev-erage sales

• Integrated chapters showing cost and sales control measures for a featured restaurant

• A separate chapter on menu engineering• Additional student exercises on an accompanying disk

containing Excel® spreadsheet applications• New material on the use of technology in controlling food

and beverage costs CONTENTS: Preface. PART I: Introduction to Food, Beverage, and Labor Controls. Cost and Sales Concepts. The Control Process. Cost/Volume/Profit Relationships. PART II: Food Control. Food Purchasing and Receiving Control. Food Storing and Issuing Control. Food Production Control I: Portions. Food Production Control II: Quantities. Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost. Monitoring Foodservice Operations II: Daily Food Cost. Monitoring Foodservice Operations III: Actual versus Standard Food Costs. Menu Engineering and Analysis. Controlling Food Sales. PART III: Beverage Control. Beverage Purchasing Control. Beverage Receiving, Storing, and Issuing Control. Beverage Production Control. Monitoring Beverage Operations. Beverage Sales Control. PART IV: Labor Control. Labor Cost Considerations. Establishing Performance Standards. Training Staff. Monitoring Performance and Taking Corrective Action. Afterword. Glossary. Index.

Foodservice Cost Control using microsoft® excel® for windowsWarren Sackler and Samuel R. Trapani


Instructor’s Manual: ISBN-�0: 0-47�-�72�6-2 ISBN-�3: 978-0-47�-�72�6-�

CONTENTS: Income Statements. Cashier Control and Sales History. Purchasing and Receiving. Storeroom Control Report. Multiunit Operations and Cumulative Control Forms. Butcher’s Yield Test/Cooking Loss Test. Recipe/Portion Cost Analysis. Menu Engineering. Labor. Appendix. Index.

Chef’s Book of Formulas, Yields, and SizesThird editionArno Schmidt


CONTENTS: Baby Vegetables. Baked Goods. Dairy Products. International Ingredients. Fish, Mollusks, Shellfish, and Seafood. Flowers. Fruits. Groceries. Herbs

and Spices. Meats and Meat Products. Recipes. Tropical Fruits. Vegetables. Sizes and Miscellaneous Information.



restaurant and FoodserviCe ManageMent

New! AvAIlABle FAll 2007The restaurantFrom Concept to Operation

Fifth editionJohn R. Walker




Text + Study Guide Package: ISBN-�0: 0-470-�6772-6 / ISBN-�3: 978-0-470-�6772-4

Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills, a vast body of knowledge, and access to information. The Restaurant: From Concept to Operation, Fifth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they’ll need to ensure the restaurant’s ongoing success.

• Increased focus on the multi-unit restaurant • Greater emphasis on restaurant business plans, including

new exercises • Up-to-date restaurant profilesCONTENTS: PART ONE. Restaurants, Owners, Locations and Concepts. PART TWO. Business Plans, Financing, Legal and Tax Matters. PART THREE. Menu, Kitchens and Purchasing. PART FOUR. Restaurant Operations and Management.

How to Open and run a Successful restaurantThird editionChristopher Egerton-Thomas


CONTENTS: How It All Began. Location. What Kind of Restaurant? Raising the Money. Equipment and Décor. The Bar. The Kitchen. The Dining Room. Hygiene, Health, and Safety. Public Relations. Employees. Making Your Decision.

On-Site Foodservice management A Best Practices ApproachDennis Reynolds


CONTENTS: OVERVIEW. On-Site Foodservice–An Introduction. Organizational Structure and the Foodservice Department’s Role. Operational Configurations. PART II: FOCUS ON EXTERNAL

CUSTOMERS. Staff Dining and Public Feeding. Patient Services. Catering and Special Functions. PART III: INTERNAL CUSTOMERS AND SYSTEMS. Food–Purchasing, Receiving, and Inventory Management. Human-Resource Management. Productivity. Leadership and Motivation. PART IV: TRENDS AND CHALLENGES FOR TODAY AND THE FUTURE. Focus on Quality. Senior Dining: The Next New Frontier. Multiple Services: Is Foodservice Enough? Emerging Technologies. About the Author. Index.

STudY guIde $10


ISBN BelOw



hosPitality Marketing

Hospitality marketing managementFourth editionRobert D. Reid and David C. Bojanic




Blackboard Student Access Card + Text: ISBN-�0: 0-470-00836-9 / ISBN-�3: 978-0-47000836-2


This Fourth Edition is in a lively, full-color format. Providing readers with an abundance of exercises, and solid reinforce-ment of underlying theory, the book gives students a practi-cal, applications-oriented approach to hospitality marketing. Packed with more visual aids than ever, the book features one-on-one interviews with industry leaders, as well as enhanced coverage of branding, franchising, strategic allianc-es, and international marketing. Other features include:

• A chapter on electronic commerce that focuses on using the Internet as a marketing tool

• A useful, how-to approach to developing a marketing plan• A detailed explanation of budgeting for advertising• Real-world case studies and samples of actual media plans CONTENTS: PART ONE: INTRODUCTION TO HOSPITALITY MARKETING. The Functions of Marketing. Introduction to Hospitality Services Marketing. PART TWO: UNDERSTANDING AND TARGETING HOSPITALITY CONSUMERS. Understanding the Behavior of Hospitality Consumers. Marketing Segmentation and Positioning. PART THREE: MARKETING PLANNING AND INFORMATION. Developing a Marketing Plan. Information for Marketing Decisions. PART FOUR: PRODUCT-SERVICE MIX AND DISTRIBUTION STRATEGIES. Developing New Products and Services. Product-Service Mix Strategy. Marketing Channels. E-commerce. PART FIVE: PROMOTION STRATEGY. Promotion and Advertising. Advertising and Media Planning. Sales Promotions, Merchandising, and Public Relations. Personal Selling. PART SIX: PRICING STRATEGY AND MENU DESIGN. Pricing Strategy. Using Menu Design as a Marketing Tool.

marketing HospitalityThird editionCathy H. C. Hsu and Tom Powers



CONTENTS: Marketing-Everybody’s Job. Hospitality Services. The Macro and Micro Environments of Hospitality

Marketing. Market Segmentation and Targeting Marketing. Marketing Information and Research. Marketing Strategy. The Marketing Plan. The Hospitality Product. Place in Hospitality Marketing: Distribution. Place in Hospitality Marketing: Location. The Price of Hospitality. Marketing Communication: Advertising. Marketing Communication: Sales Promotion, Public Relations/Publicity, and Personal Selling. Marketing at the Unit Level. Index.

restaurant marketing for Owners and managersPatti J. Shock, John T. Bowen, and John M. Stefanelli


CONTENTS: Introduction: What Am I Getting Myself Into? Location: Where Am I Going to Put This Place? Environmental Analysis: What Am I Up Against? Identifying Markets: Who Are

My Customers and What Do They Want? Menu Development: What Should My Sales Kit Look Like? Pricing: What Should I Charge for This Stuff? Service: How Do I Get My Staff to Give the Right Amount of Attention? Other Income Streams: How Much Extra Stuff Can I Sell? Communications: How Do I Get on the Guest’s Radar Screen? Technology: How Do I Surf My Way to Success? Marketing Plan and Budget: How Do I Figure Out What to Do and How Much It Will Cost?



hosPitality laW

Hospitality lawmanaging legal Issues in the Hospitality Industry

Second editionStephen Barth


Instructor’s Manual: ISBN-�0: 0-47�-70863-� / ISBN-�3: 978-0-47�-70863-6

Hospitality Law, Second Edition is packed with interactive exercises as well as up-to-date legal information specific to the hospitality industry. This edition gives readers background on safety and security requirements, how to handle disputes with customers, hiring and firing employees, liabilities associ-ated with serving alcohol, and much more. Some key features include:

• An emphasis on preventive legal management and effective decision making

• A new chapter covering legal issues in travel and tourism• Short examples that stress real-life situations, not extensive

legal citations• “International Snapshots” offer insights regarding the

differences between U.S. and international laws related to hospitality

• Real-world legal case summaries illustrate the practi-cal application of hospitality laws in actual hospitality operations. Each case summary features a “Message to Management” that gives the reader a clear explanation of the impact of the decision on best practices, as well as pre-ventative measures managers can take to limit exposure

CONTENTS: Prevention Philosophy. Hospitality Contracts. Hospitality Operating Structures. Legally Managing Property. Regulatory and Administrative Concerns in the Hospitality Industry. Managing Insurance. Legally Selecting Employees. Legally Managing Employees. Your Responsibilities as a Hospitality Operator. Your Responsibilities as a Hospitality Operator to Guests. Your Responsibilities for Guest Property. Your Responsibilities When Serving Food and Beverages. Legal Responsibilities in Travel and Tourism. Safety and Security Issues.

legal Aspects of Hospitality managementSecond editionJohn E. H. Sherry


Employee relations, food liability, liquor liability, patron civil rights, and federal regulations are subjects that concern hospitality operators who know that preventing legal prob-lems is the best way to keep profits from being siphoned into expensive legal hassles. This book is designed to give readers an opportunity to look at hospitality operations from a legal standpoint and to develop management strategies to prevent legal problems.

CONTENTS: Hospitality Operations and Government Regulations. Civil Rights Implications of Admission Policies. Sales of Food and Beverages. Foodservice Liability for the Safety of Patrons and Their Property. Hotel Liability for the Safety of Guests and Their Property. Maintaining Security. Staff Selection and Supervision. Foodservice and Hotel Contracts. Property Rights. Forms of Business Organization. Choosing and Managing Your Attorney.



hosPitality teChnology

New!Handheld Computers for ChefsSusan Sykes Hendee and Mohammad Al-Ubaydli


Handheld computer technology is an affordable, powerful, easy, and effective tool for chefs and foodservice professionals to use in organizing their ingredients lists, purchase orders, and even recipes. Handheld Computers for Chefs introduces the multipurpose use of handheld computers to the foodser-vice and culinary industry. The easy-to-use guide examines the PDA’s multiple uses, such as managing schedules, recipe databases, and menus as well as applications for the front of the house and compatibility with POS systems.

• A comprehensive guide to getting the most out of the PDA in the foodservice industry.

• Proven format for teaching novice technology users and experts alike

• First book in the market to highlight the use of handheld computers in foodservice and culinary professions

• Detailed explanations of applications for handhelds, includ-ing reference tools, purchasing, POS systems, and more

• Real-world cases provide readers with background and tips on use of the PDA in business situations

CONTENTS: SECTION 1: Why Star Trek is Science Past. So You’d Like a Handheld. Choosing the Hardware. Choosing Software for Yourself. Organizing Your Life. Taking Notes: Written and Voice. Taking Your Media with You. Culinary/Foods References. Reading Electronic Books. Games for Chefs. Carrying the Web with You. Handhelds for Customers. SECTION 2: Two Handhelds Are Better Than One. HACCP. Food Inventory and Ordering. Menu Entry. SECTION 3: On Being a Project Champion. Making Change Happen. Talking to the IT Department. Choosing Software for the Team. Training. Electronic Documents. Getting the Funding.

Hospitality Information Systems and e-CommerceDana V. Tesone



Hospitality Information Systems and E-Commerce gives hos-pitality managers an edge in conversing with technology pro-fessionals and empowers readers with management awareness and terminology comprehension as it relates to the hospitality industry. Hospitality Information Systems and E-Commerce:

• Covers technology used in each segment of the hospitality industry (i.e., lodging, foodservice, and tourism)

• Emphasizes E-commerce and its impact on the hospitality industry

• Includes “On-the-Job” scenarios that provide readers with an application of the topics covered

• Features interviews with information technology profession-als in the hospitality industry

• Includes a complete glossary of technology terminology, as well as margin definitions for easy reference

CONTENTS: PART I: General Applications. Hospitality Information Systems: Enhancing Guest Services. Computer Hardware for Hospitality. Computer Software for Hospitality. Computer Networks and Telecommunications for Hospitality. PART II: Hospitality Management and the Internet. Electronic Commerce (E-Commerce). E-Information & Distribution Systems. E-Business Strategies and Solutions. PART III: Hospitality Functional Applications. Computer Reservations Systems (CRS) and Global Distribution Systems (GDS). Property Management Systems (PMS), Point of Sale Systems (POS) for Restaurants and Retail Operations and Convention, Conference, and Hotel Catering Systems. Accounting. Control and Production Systems. Marketing and Human Resources Management Systems. Safety, Security, and Physical Plant Systems. Glossary. Index.



hosPitality aCCounting

Hospitality management AccountingNinth editionMartin G. Jagels



Study Guide: ISBN-�0: 0-47�-68926-2 / ISBN-�3: 978-0-47�-68926-3

WebCT Student Access Card + Text: ISBN-�0: 0-470-007�7-6 / ISBN-�3: 978-0-470-007�7-4

Blackboard Student Access Card +Text: ISBN-�0: 0-470-007�3-3 / ISBN-�3: 978-0-470-007�3-6


Hospitality Management Accounting, Ninth Edition contin-ues to define managerial accounting with new features such as detailed and consolidated coverage of straight-line, units-of-production, sum-of-the-year’s-digits, and double-declining depreciation methods; updated material on inventory control methods, with emphasis on perpetual inventory; a sequential presentation of statement of cash flows and working capital; and new end-of-chapter exercises and problems.

CONTENTS: Basic Financial Accounting Review. Understanding Financial Statements. Analysis and Interpretation of Financial Statements. Ratio Analysis. Internal Control. The Bottom-Up Approach to Pricing. Cost Management. The Cost-Volume-Profit Approach to Decisions. Operations Budgeting. Statement of Cash Flows and Working Capital Analysis. Cash Management. Capital Budgeting and the Investment Decision. Feasibility Studies-An Introduction. Financial Goals and Information Systems.

restaurant Financial BasicsRaymond S. Schmidgall, David K. Hayes, and Jack D. Ninemeier


The success of a restaurant depends not only on great food and outstanding service, but also on sound financial manage-ment. Restaurant Financial Basics gives restaurant managers the financial knowledge and tools they need to understand, analyze, and report their restaurant’s finances accurately, and use that data to help run the business effectively. The book includes:

• Manager’s Briefs that summarize critical accounting prin-ciples and practices

• Ready-to-use forms for record keeping and accounting• Easy checklists to help improve operations and planning• Web site resources for fast, up-to-date access to further

information CONTENTS: Introduction to Financial Management. Debits and Credits - The “Mechanics” of Accounting. The Balance Sheet. The Income Statement. Analysis and Interpretation of Financial Statements. Cash Flow. Understanding Cost Concepts and Break-Even. Pricing for Profits. Operating Budgets. Accounting Aspects of Food and Beverage Control. Payroll Accounting. Accounting for Fixed and Other Assets. Cash and Revenue Control.



hosPitality aCCounting

Hospitality Financial AccountingJerry J. Weygandt, Donald E. Kieso, Paul D. Kimmel, and Agnes L. DeFranco



Excel Working Papers: ISBN-�0: 0-47�-65537-6 / ISBN-�3: 978-0-47�-65537-4

Working Papers: ISBN-�0: 0-47�-47789-3 / ISBN-�3: 978-0-47�-47789-�

WebCT Student Access Card + Text: SBN-�0: 0-47�-78923-2 / ISBN-�3: 978-0-47�-78923-9

Blackboard Student Access Card +Text: ISBN-�0: 0-47�-79244-6 / ISBN-�3: 978-0-47�-79244-4


Hospitality Financial Accounting introduces the identifica-tion, recording, and communication of the economic events of an organization in the hospitality industry. Easy-to-under-stand instructions are given on balance sheets and income statements for a hospitality business, as well as how to use this information to improve profitability. New material in this hospitality-specific adaptation addresses accounting and the hospitality industry, payroll, uniform systems of accounts, and financial reporting.

CONTENTS: Hospitality Accounting in Action. Accounting Principles. The Recording Process. Adjusting the Accounts. Completion of the Accounting Cycle. Subsidiary Ledgers and Special Journals. Accounting for Merchandising Operations in Hospitality. The Statement of Cash Flows. Payroll. Inventories, Cost Calculations, and Internal Controls. Accounting for Receivables and Payables. Long-Term and Intangible Assets. Sole Proprietorships, Partnerships, and Corporations. Appendices.

New! Hospitality Financial managementAgnes L. DeFranco and Thomas W. Lattin



Hospitality Financial Management provides a straightforward, practical approach to help the hospitality manager effectively analyze hospitality industry management reports and financial statements; prepare accurate business forecasts, strategic pricing models, and effective cost-control systems; manage working capital; develop and finance growth strategies; perform investment analysis; prepare investment packages; negotiate and structure business deals; and ultimately increase shareholder value and personal wealth.

This comprehensive how-to book includes: • Feature Stories—brief histories of famous hospitality lead-

ers highlighting how they have used financial management skills to attain success for their companies and significant financial rewards for themselves

• Learning Outcomes—a summary of key topics covered in each chapter

• Finance in Action—scenarios that apply the concepts, skills, and techniques presented in the chapter to real-world situations

CONTENTS: Basic Finance for the Entrepreneur. Entrepreneurship. Capital Debt and Leverage. Capital Equity and Ownership. Raising Capital. Structuring Portfolio & Negotiations. Money, Value, and Sound Investment Decisions. The Mathematics of Finance. Hospitality Industry Applications of Time Value of Money Concepts and Skills. Working Capital and Cash Control. Analyzing Financial Statements. The Final Step.

hosPitality aCCounting hosPitality FinanCe



sPanish in the WorkPlaCe

New!Conversational Spanish grammar for the Hospitality ClassroomMatt A. Casado



Conversational Spanish Grammar for the Hospitality Classroom is a powerful instrument for teaching hospital-ity students and industry managers. It’s based on essential grammar principles, focused on vocabulary and real-world situations pertaining to the hotel and restaurant profession. Packed with exercises and effective teaching tools, this book is the ideal solution for preparing students for the needs of an increasing number of workers and visitors not fluent in English. It features:

• A large selection of exercises in each chapter• A companion Web site that includes teaching tips and

answers to exercises and quizzes • Technical vocabulary typically used by workers from

Mexico and Central America CONTENTS: PART 1: RESTAURANT OPERATIONS. Preliminary Lesson. The Present Tense of Regular Verbs - Questions and Negations. Articles Nouns - The Verb “gustar”. Irregular Verbs - “ir +a +an Infinitive” Numbers Time. PART 2: Kitchen Operations. Adjectives - Colors. Stem-changing Verbs - “hay que”, “tener que”, “antes de”, “después de” Plus an Infinitive. Commands - The Calendar and Dates. PART 3: HOUSEKEEPING OPERATIONS. Reflexive Verbs “hace” with Time and Weather Expressions - Weather. The Preterit (Past Tense) - The Spanish “a” before Persons. The Imperfect Indicative of Regular and Irregular Verbs - Spanish Prepositions - The Use of “por” and “para”. PART 4: ENGINEERING OPERATIONS. “ser” and “estar” - The Present Progressive Tense. Object Pronouns - Adverbs of Time. The Present Perfect Tense - Adverbs of Manner - Adverbs and the Comparison of Adjectives. PART 5: HUMAN RESOURCES (PERSONNEL DEPARTMENT). The Future Tense - The Present Subjunctive - Adverbs of Place. The Conditional Tense - The Imperfect Subjunctive Tense - Adverbs of Intensity. Grammatical Expressions - Non-Professional Vocabulary - Expressions of Emotion.

The restaurant & Bar english/Spanish Spanish/english dictionaryMaria Belknap


The Restaurant & Bar English/Spanish Spanish/English Dictionary is a comprehensive equivalency dictionary for the bar, restaurant, and hospitality industries. It contains more than 8,000 frequently used, industry-specific words, phrases, and idiomatic expressions organized into eight convenient parts. Immediately useful in the real world, this resource:

• Includes both English-Spanish/Spanish-English equivalencies• Focuses on general Latin-American Spanish and includes

slang, Spanglish, and regional variations• Features an easy-to-follow “Guide to Spanish

Pronunciation” that enables readers to use this dictionary without preparation or linguistic training

CONTENTS: How to Use This Dictionary / CómoUsar Este Diccionario. Abbreviations Used in This Dictionary / Abreviaciones Utilazada en Este Diccionario. Spanish Pronunciation Guide / La Guía de Pronunciación en Español. Emergency Numbers Números de Emergencia. Emergency & Legal / Emergencia & Legal. First Aid / Primeros Auxilios. Human Resources / Recursos Humanos. Job Titles / Titúlos de Trabajo. Business Operations / Operaciones de Negocios. Dining & Bar Areas / Áreas de Comida y Bebida. The Kitchen / La Cocina. Food / Comidas. Beverages / Bebidas. Maintenance & Transportation / Mantenimiento y Transporte. Basic Vocabulary / Vocabulario Básico.

AlSO AvAIlABleConversational Spanish for Hospitality managers and SupervisorsBasic language Skills for daily OperationsMatt A. Casado


Order THeSe TwO TITleS TOgeTHer

AT A dISCOuNT! PACkAge ISBN: 0-470-11263-8



event ManageMent

Casino Operations managementSecond editionJim Kilby, Jim Fox and Anthony F. Lucas



Complete with updated data, industry practice, and trends supported by approachable mathematics and statistics, this edition of Casino Operations Management offers a broad range of expanded and updated coverage to address today’s quickly evolving gaming industry, such as gaming establish-ments outside Las Vegas, including tribal casinos, riverboats, sports books, international gaming trends, and more. New featured material covers Internet gaming, customer service as a marketing tool, and casino and guest security and safety.

CONTENTS: Introduction. The History of Modern Gaming. Gaming Control. Gaming Taxes. Casino Management. Currency Reporting. Casino Cage, Credit & Collections. Slot Management. Introduction to Table Games. Table Game Operations. Casino Accounting. Mathematics of Casino Games. Elements of an Effective Player Rating System. Table Game Hold as a Management Tool. Casino Marketing. Sports Book Operations. Race Operations. Casino Statistics. Glossary of Casino Terminology.

New! AvAIlABle FAll 2007Special eventsThe roots and wings of Celebration

Fifth editionJoe Goldblatt

ISBN-10: 0-471-73831-x / ISBN-13: 978-0-471-73831-2 528 pp. • Cloth • September 2007


With engaging writing and a plethora of professional resources, this is the definitive “how-to” guide for Event Professionals and students pursuing a career in Event Management.

• Defines the certficate-level and undergraduate course in special events

• Inspiring profiles of event leaders• Real-world case-studies in event management• Study prep section included for candidates taking the

Certified Special Events Professional (CSEP) exam• Author is the foremost authority on event management,

and is well-known internationally• Heavily illustrated with 16-page color insert of events

photographsCONTENTS: PART ONE: Theory of Event Leadership. Welcome to Event Leadership. Models of Global Event Leadership. PART TWO: Event Administration. Developing and Implementing the Event Plan. Event Leadership Through Human Resource and Time Management. Financial Administration. PART THREE: Event Coordination. Managing Vendor Contracts. On-Site Event Production. PART FOUR: Event Marketing. Advertising, Pubic Relations, Promotions, and Sponsorship. Online and Consumer Generated Media. PART FIVE: Legal, Ethical, and Risk Management. Risk Management: Legal and Financial Safeguards. Inclusivity, Morality, Law, and Ethics in Event Management. PART SIX: Technology and Professional Development. Technology and Modern Event Management. Career Development, Advancement, and Sustainable Success. Best Practices in Event Leadership. Case Studies in Event Leadership. APPENDICES.

event ManageMentgaMing & Casinos



event ManageMent

New!global meetings and exhibitionsCarol Krugman and Rudy R. Wright


Instructor’s Manual: ISBN-�0: 0-470-0970�-9 / ISBN-�3: 978-0-470-0970�-4

Global Meetings and Exhibitions is the result of two decades worth of planning, managing, and executing multinational and multicultural events across the globe. This comprehensive guide illuminates the procedures and nuances of planning and executing multinational and multicultural events. It offers everything you need to know, including the skills in multinational operations capabilities and cross-cultural awareness that are critical in today’s marketplace. Complete with sample forms and checklists, this hands-on resource walks you through everything you need to know about:

• Planning • Budgeting • Logistics • Venue selection • Risk management contingency planning • Cross-cultural operations CONTENTS: Fundamentals of Meetings, Conventions, and Exhibitions. Deciding To Go Abroad. Destination Assessment. Organizing and Hosting International Events. Managing Currency and Finances. Program Planning and Development. Cultural Consideration. Marketing the Event. International Contracts and Legalities. Implementing the Meeting Plan. Global Exhibitions. On-Site Operations. Travel Preparations. Safety and Security. Event Technology. Appendices.

The International dictionary of event managementSecond editionJoe Goldblatt and Kathleen S. Nelson


Event management has a language all its own - one that is expanding rapidly as the event marketplace keeps pace with today’s increasingly global economy. Because effective com-munication is the key to successfully researching, design-ing, planning, coordinating, and evaluating special events, it is essential to keep pace with the latest terminology. This invaluable reference gives quick access to the terms, phrases, and concepts sure to be encountered in the event management industry. The International Dictionary of Event Management includes:

• Updated and expanded entries with the help of event profes-sionals from around the world

• Coverage of catering, marketing, proposal writing, technol-ogy, and other important areas

• A section featuring terms grouped according to the key CSEP-identified categories: administration, coordination, marketing, and risk management

CONTENTS: Alphabetical listing of terms.

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event ManageMent

event marketingHow to Successfully Promote events, Festivals, Conventions, and expositionsLeonard H. Hoyle, Jr.

ISBN-10: 0-471-40179-x ISBN-13: 978-0-471-40179-7 256 pp. • Cloth • 2002

CONTENTS: Introduction to Event Marketing. Event Promotion, Advertising, and Public Relations. Electronic Event Marketing Strategies. Funding the Event Marketing Program. Marketing

Association Meetings, Conferences, Events, and Expositions. Marketing Corporate Meetings, Products, Services, and Events. Marketing Festivals, Fairs, and Other Special Events. Trends in Event Marketing. Appendix A: Selling Summerville’s Celebration to the Press. Appendix B: Resources. References. Index.

Corporate event Project managementWilliam O’Toole and Phyllis Mikolaitis


CONTENTS: Managing Events in the Corporate World. Project Management Process. Corporate Event Office and Documentation. Venue: The Event Site. Feasibility and Bidding Requests for Proposal. Systems and Decisions. Event

Risk Management. Contract Management. Web-Enabled Event. The Corporate Event Manual. Costing, Procurement, and Cash Flow. Demonstrating Value Through Measurement and Analysis.

Art of the eventComplete guide to designing and decorating Special eventsJames C. Monroe and Robert A. Kates


From assessing the client’s decor needs at an event to stay-ing within a client’s budget, Art of the Event provides event planners with a professional-level resource for their everyday needs. This helpful guide is packed with authoritative infor-mation on how to design and decorate events and celebrations for 10-2,000 guests. In three parts it covers:

• Basic principles behind design and processes, and successful practices for applying these principles to the event business

• Various decorative elements used in special events, and how to use them in practical and specific ways

• Helpful descriptions and definitions of the various types of special events an event professional may be asked to design or decorate, such as nonprofit events, corporate events, social events, weddings, fairs, and parades

CONTENTS: INTRODUCTION: The Event Decoration Profession. SECTION I: Principles, Processes, and Practices. Principles of Design. Design and Decoration Practices. The Venue. Resources. Profit and Loss. SECTION II: The Decorative Elements. Backdrops and Props. Decorating with Flowers. Fabulous Fabric Décor. Balloons in Bloom. The Art of Light. Other Fabulous Decorations. PART III: The Universe of Special Events. Charities and Non-Profit Events. Corporate Celebrations and Ceremonies. Milestones & Social Events. Wonderful Weddings. Festivals, Fairs and Spectacles. PART IV: Appendices.



event ManageMent

Professional event CoordinationJulia Rutherford Silvers


Professional Event Coordination examines the full event planning process and provides the tools and strategies to effec-tively procure, organize, implement, and monitor all the prod-ucts, services, and service providers that will bring an event to life. In addition to dozens of checklists, tables, and figures, this complete guidebook is enhanced with On-Site Insights (real-world examples), Technology Tips, and Exercises in Professional Event Coordination (reinforcement exercises that help in preparation for the CSEP certification exam).

CONTENTS: Anatomy of an Event. The Event Element Assessment. Developing the Event Site. Accommodating the Audience. Providing the Event Infrastructure. Safe Operations. Coordinating the Environment. Fundamentals of the Production. Staging the Entertainment Experience. Food & Beverage Operations. Making Event Memories. Ancillary Programs. Vendors & Volunteers. Knowledge Management. Strategies For Success. Appendices.

event SponsorshipBruce E. Skinner and Vladimir Rukavina


CONTENTS: The History of Sponsorship. Outstanding Events Sell Sponsorship. The Sponsorship Marketing Plan. Research: The Sponsor’s Perspective. The Effective Sponsorship Proposal. Benefits: The Formula for Sponsorship Success and Growth. Creating the Proper Image in the Eyes of Your Sponsors.

The Creative Approach to Sponsorship. The Keys to Successful Sponsorship Sales. The Legal Issues in Event Sponsorship. The Staff-Sponsor-Client Relationship. The Law of Return: How to Keep Sponsors Coming Back. The Sponsorship Evaluation Process. The Globalization of Event Sponsorship. The Importance of Networking. The Future of Global Event Sponsorship. Appendices.

event entertainment and ProductionMark Sonder


CONTENTS: Global Opportunities for Event Entertainment and Production. Becoming a Leader in the Event Entertainment and Production Fields. Opportunities for Future Growth and Development. Managing the Creative Process. Strategic Planning for Event

Production and Entertainment. Financial Planning and Management: How to Measure the Return on Event Entertainment (ROEE). Entertainment Management Companies, Agents, Managers, and Headline Entertainment. Monitoring Production and Entertainment to Ensure Continuous Quality. Reducing Risk: Assessment, Intervention, and Control. Music Licensing. The Standard Aspects of Multimedia Production. The Future of Event Production and Entertainment. Appendices.



event ManageMent

The Sports event management and marketing PlaybookFrank Supovitz


CONTENTS: Define & Develop Objectives, Strategies & Tactics. Identify Costs. Identify Revenue Streams. Solicit & Select Host Cities & Venues. Start the Clock on the Event Planning Process.

Understanding the Sports Event–Sponsor Relationship. Teaming with Sponsors. Maximizing and Servicing the Media Partnership. Activating the Sports Event Marketing Plan. Engaging the Community. Accommodating & Managing Guests. Presenting Your Event. Working with Broadcasters. Managing for the Unexpected. Reviewing the Game Tapes. Appendices.

event risk management and SafetyPeter E. Tarlow


CONTENTS: Risk Management: An Applied and Theoretical Sociological Perspective. Risk Assessment. Alcohol and Events. Crowd Control. Emergencies. Critical Issues for Event Safety. Outdoor Events: Stage Safety,

Pyrotechnics, Parades, and Demonstrations. Tomorrow’s Event Risk Management. Appendix 1: Web Resources. Appendix 2: Alcohol and Beverage Commission Addresses and Telephone/Fax Numbers by State. Appendix 3: Organizations for Event Risk Managers. Appendix 4: References. Appendix 5: Glossary of Pyrotechnic Terms. Index.

New!Tourism Planning and PolicyDianne Dredge and John Jenkins

ISBN-10: 0-470-80776-8 / ISBN-13: 978-0-470-80776-7 504 pp. • Paper • November 2006

Informed tourism policies and plans require a critical appreciation of the historically complex and dynamic contexts in which public policy is developed and implemented, and of the impacts of public policy. The principle aim of Tourism Planning and Policy is to raise students’ and practitioners’ knowledge of tourism planning and policy-making and help develop their skills in analyzing policy and planning processes and outcomes in diverse settings. The book also gives practical insights and understandings that students will be able to apply in a range of careers.

• Excellent coverage of topics including chapters on trends, perspectives and practice, indigenous tourism, local tourism, and protected areas.

• Case studies conclude each chapter to illustrate the applica-tion of concepts, theories, models, principles and processes.

• A wealth of end of chapter material including key terms, questions and exercises to enhance scholarly review of the content of each chapter.

• Two practical features in each chapter illustrate and reinforce chapter content:

- Planning in Practice: presents how a tourism issue has been implemented and/or managed

- Tourism Planning Breakthrough: presents an example of a cutting edge tourism plan or process

CONTENTS: Introduction to Tourism Policy & Planning. The State, Institutions and Actors. Historical Development. Trends, Perspectives, and Practice. Policy Instruments, Implementation and Evaluation. Tourism Policy and Planning Processes. National Tourism Policy and Planning. Regional Tourism Policy & Planning. Local Destination Planning & Policy. Protected Lands. Protected Marine Areas. Indigenous Tourism. Conclusion: Challenges and Issues.

event ManageMent travel and tourisM



travel and tourisM

TourismPrinciples, Practices, Philosophies

Tenth editionCharles R. Goeldner and J. R. Brent Ritchie



Virtually every country has taken steps to increase its num-ber of visitors in recent years, and with each new edition, Tourism has remained the must-have resource dedicated to providing an exciting and comprehensive introduction to the world’s most rapidly growing industry. This Tenth Edition explores new trends in travel and tourism, while continuing the book’s long-standing tradition of taking a global look into the economic, political, and social forces that drive and shape tourism. Written by two internationally respected experts, Tourism, Tenth Edition includes:

• An extensive treatment of the changing world of travel dis-tribution

• A new look at the future of travel• New coverage of crisis management• Updated lists of Internet sites for further research• Numerous pedagogical aids throughout, including review

questions, case problems, and Internet exercises CONTENTS: Tourism in Perspective. Tourism Through the Ages. Career Opportunities. World, National, Regional, and Other Organizations. Passenger Transportation. Hospitality and Related Services. Organizations in the Distribution Process. Attractions, Entertainment, Recreation, and Other. Pleasure Travel Motivation. Cultural and International Tourism for Life’s Enrichment. Sociology of Tourism. Tourism Components and Supply. Measuring and Forecasting Demand. Tourism’s Economic Impact. Tourism Policy: Structure, Content, and Process. Tourism Planning, Development, and Social Considerations. Tourism and the Environment. Travel and Tourism Research. Tourism Marketing. Tourism’s Future.

Tourism managementThird editionDavid Weaver and Laura Lawton


Tourism Management, Third Edition builds upon the strength of the previous editions by introducing students to the com-plexities of the tourism system. The third edition has been updated with recent industry and research developments and retains the thoroughness of content and application that had been established in the previous editions. A theme of this edition is looking at the challenges of tourism in a time of regional and international uncertainties and complexities as a consequence of terrorism and security threats, health issues such as SARS, natural events like the Boxing Day Tsunami and the changing geo-political landscape.

• A thorough discussion of the economic, sociocultural and environmental impacts of tourism

• Includes a chapter on sustainable tourism including ecotourism, sustainable mass tourism and industry responses and practices

• Includes a chapter on tourism research which introduces students to the important role of research in tourism

• Discussion questions and practical exercises in each chapter• Appendixes giving basic tourism statistics for all countries as

well as information on tourism journals and organizations• New case studies in all chapters illustrate the themes pre-

sented in the chapters; examples include the issues of sus-tainability with environmentally sensitive tourist regions, emerging tourist markets like China, and the ability of tourist systems to respond to crisis and disasters like the Indonesian tsunami of 2004

CONTENTS: Introduction to Tourism Management. The Tourism System. The Evolution and Growth of Tourism. Destinations. The Tourism Product. Tourist Markets. Tourism Marketing. Economic Impacts of Tourism. Sociocultural and Environmental Impacts of Tourism. Destination Development. Sustainable Tourism. Tourism Research.


index

A

Advanced Professional Cooking . . . . . . . . . . . . . . . .5

Advanced Professional Pastry Chef. . . . . . . . . . . . .14

Amendola, The Baker’s Manual, 5th Edition . . . . .11

Amendola, Understanding Baking, 3rd Edition . . .11

American Culinary Federation’s Guide to Culinary Competitions . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

American Culinary Federation, American Culinary Federation’s Guide to Culinary Competitions . .45

American Culinary Federation, American Culinary Federation’s Guide to Culinary Certification . . .44

American Culinary Federation’s Guide to Culinary Certification . . . . . . . . . . . . . . . . . . . . .44

American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 3rd Edition . . . . . . . . . . . . . . . . . . . . . . .18

American Regional Cuisine, 2nd Edition . . . . . . . .17

Amernick, The Art of the Dessert . . . . . . . . . . . . .12

Art Institutes, American Regional Cuisine, 2nd Edition. . . . . . . . . . . . . . . . . . . . . . .17

Art of the Dessert, The . . . . . . . . . . . . . . . . . . . . . .12

Art of the Event . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

At Your Service . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

B

Baker’s Manual, The, 5th Edition . . . . . . . . . . . . . .11

Baking and Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . .11

Bar and Beverage Book, The, 4th Edition . . . . . . . .27

Baraban, Successful Restaurant Design, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Bardi, Hotel Front Office Management, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Bartender’s Best Friend, The . . . . . . . . . . . . . . . . . .31

Barth, Hospitality Law, 2nd Edition . . . . . . . . . . . .59

Becoming a Chef, Revised Edition . . . . . . . . . . . . .39

Belknap, The Restaurant & Bar English/Spanish Spanish/English Dictionary . . . . . . . . . . . . . .46, 63

Birchfield, Design and Layout of Foodservice Facilities, 3rd Edition . . . . . . . . . . . . . . . . . . . . . .40

Blocker, Culinary Math, 3rd Edition . . . . . . . . . . .26

Book of Yields, The, 7th Edition . . . . . . . . . .2, 23, 54

Boyle, The Cake Book . . . . . . . . . . . . . . . . . . . . . . .14

Bread: A Baker’s Book of Techniques and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Brefere, So You Want to Be a Chef?. . . . . . . . . . . . .39

C

Cake Book, The . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Cakes to Dream On . . . . . . . . . . . . . . . . . . . . . . . . .15

Carroll, Leadership Lessons From a Chef . . . . .38, 43

Casado, Conversational Spanish for Hospitality Managers and Supervisors . . . . .46, 63

Casado, Conversational Spanish Grammar for the Hospitality Classroom . . . . . . . . . . . .46, 63

Casado, Housekeeping Management . . . . . . . . . . .52

Cases in Hospitality Management, 2nd Edition . . .48

Casino Operations Management, 2nd Edition . . . .64

Catering Management, 3rd Edition. . . . . . . . . . . . .41

Chef’s Book of Formulas, Yields, and Sizes, 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . .25, 56

Chef’s Companion, The . . . . . . . . . . . . . . . . . . . . . . .8

Chocolate Chocolate . . . . . . . . . . . . . . . . . . . . . . . .15

Chocolates and Confections . . . . . . . . . . . . . . . . . .13

Civitello, Cuisine and Culture, 2nd Edition . . . . .45

Club Cuisine: Cooking with a Master Chef . . . . . .43

Conversational Spanish for Hospitality Managers and Supervisors . . . . . . . . . . . . . . .46, 63

Conversational Spanish Grammar for the Hospitality Classroom . . . . . . . . . . . . . . . . . .46, 63

Corporate Event Project Management . . . . . . . . . .66




index

Cox, The Organic Cook’s Bible . . . . . . . . . . . . . . . . .4

Cracknell, Escoffier . . . . . . . . . . . . . . . . . . . . . . . . . .4

Cuisine and Culture, 2nd Edition . . . . . . . . . . . . . .45

Culinary Artistry . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Culinary Calculations, 2nd Edition . . . . . . . . . . . .26

Culinary Institute of America, Chocolates and Confections . . . . . . . . . . . . . . . .13

Culinary Institute of America, Garde Manger, 3rd Edition . . . . . . . . . . . . . . . . . . .9

Culinary Institute of America, In the Hands of a Chef . . . . . . . . . . . . . . . . . . . . . .6

Culinary Institute of America, Techniques of Healthy Cooking, 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . .1, 18

Culinary Institute of America, At Your Service. . . . . . . . . . . . . . . . . . . . . . . . . . .36

Culinary Institute of America, Baking and Pastry . . . . . . . . . . . . . . . . . . . . . . . . .11

Culinary Institute of America, The Professional Chef, 8th Edition . . . . . . . . . . . .1

Culinary Institute of America, The Professional Chef’s Knife Kit . . . . . . . . . . . . .4

Culinary Institute of America, Remarkable Service . . . . . . . . . . . . . . . . . . . . . . .36

Culinary Math, 3rd Edition . . . . . . . . . . . . . . . . . . .26

D

deFranco, Hospitality Financial Management. . . .62

Design and Equipment for Restaurants and Foodservice, 2nd Edition . . . . . . . . . . . . . . . . . . .40

Design and Layout of Foodservice Facilities, 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Dimensions of the Hospitality Industry, 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

dittmer, Dimensions of the Hospitality Industry, 3rd Edition. . . . . . . . . . . . . . . . . . . . . . .47

dittmer, Principles of Food, Beverage, and Labor Cost Controls, 8th Edition . . . . . .25, 56

diversified Business Communications, Seafood Handbook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

dopson, Food and Beverage Cost Control, with CD-ROM, 4th Edition . . . . . . . . . . . . . .22, 53

dornenburg, Becoming a Chef, Revised Edition. . . . . . . . . . . . . . . . . . . . . . . . . . .39

dornenburg, Culinary Artistry . . . . . . . . . . . . . . . . .5

dornenburg, The New American Chef. . . . . . . . . . .4

dredge, Tourism Planning and Policy . . . . . . . . . .68

drummond, Nutrition for Foodservice and Culinary Professionals, 6th Edition. . . . . . . . . . .19

duyff, American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 3rd Edition . . . . . . . . . . . . . . . . . . . . . . .18

E

Egerton-Thomas, How to Open and Run a Successful Restaurant, 3rd Edition . . . . . . . .34, 57

Escoffier . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Essentials of Professional Cooking . . . . . . . . . . . . . .5

Event Entertainment and Production . . . . . . . . . . .67

Event Marketing. . . . . . . . . . . . . . . . . . . . . . . . . . . .66

Event Risk Management and Safety . . . . . . . . . . . .68

Event Sponsorship . . . . . . . . . . . . . . . . . . . . . . . . . .67

Ewing-Mulligan, Wine Style . . . . . . . . . . . . . . . . . .30

Exploring Wine, 2nd Edition . . . . . . . . . . . . . . . . . .30

F

Feinstein, Purchasing for Chefs. . . . . . . . . . . . .24, 55

Feinstein, Purchasing, 7th Edition . . . . . . . . . .23, 53

Felder, Savory Sweets: From Ingredients to Plated Desserts . . . . . . . . . . . . . . . . . . . . . . . .12

Figoni, How Baking Works, 2nd Edition. . . . . . . . .10

Fish Forever . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Food and Beverage Cost Control, with CD-ROM, 4th Edition . . . . . . . . . . . . . .22, 53


index

Food and Wine Pairing . . . . . . . . . . . . . . . . . . . . . . .28

Foodservice Cost Control Using Microsoft Excel for Windows. . . . . . . . . . . . .25, 56

Fortin, The Visual Food Encyclopedia . . . . . . . . . . .7

Friberg, The Advanced Professional Pastry Chef . .14

Friberg, The Professional Pastry Chef, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Fundamentals of Menu Planning, 2nd Edition. . . .35

G

Garde Manger, 3rd Edition . . . . . . . . . . . . . . . . . . . .9

Garrett, Professional Cake Decorating . . . . . . . . . .13

Giglio, Mr. Boston Platinum Edition . . . . . . . . . . .28

Gisslen, Advanced Professional Cooking . . . . . . . . .5

Gisslen, Essentials of Professional Cooking . . . . . . .5

Gisslen, Professional Baking, 4th Edition . . . . . . .10

Gisslen, Professional Cooking, 6th Edition . . . . . . .3

Global Meetings and Exhibitions . . . . . . . . . . . . . .65

Goeldner, Tourism,10th Edition . . . . . . . . . . . . . . .69

Goldblatt, The International Dictionary of Event Management, 2nd Edition . . . . . . . . . . . . . . . . . .65

Goldblatt, Special Events, 5th Edition . . . . . . . . . .64

Grosvenor, Nutrition: Everyday Choices . . . . . . . .19

H

HACCP Food Safety Training Manual, The . . . . . .22

Hamelman, Bread. . . . . . . . . . . . . . . . . . . . . . . . . . .11

Handheld Computers for Chefs. . . . . . . . . . . . . .7, 60

Hansen, Off-Premise Catering Management, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Harrington, Food and Wine Pairing. . . . . . . . . . . . .28

Harrison, Hospitality Strategic Management. . . . .48

Hill, The Spice Lover’s Guide to Herbs and Spices, . . . . . . . . . . . . . . . . . . . . . . . . . .7

Hinkin, Cases in Hospitality Management, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48

Hospitality Employee Management and Supervision . . . . . . . . . . . . . . . . . . . . . . . . . . .37, 49

Hospitality Financial Accounting . . . . . . . . . . . . . .62

Hospitality Financial Management. . . . . . . . . . . . .62

Hospitality Information Systems and E-Commerce . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Hospitality Law, 2nd Edition . . . . . . . . . . . . . . . . . .59

Hospitality Management Accounting, 9th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Hospitality Marketing Management, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58

Hospitality Strategic Management . . . . . . . . . . . . .48

Hotel and Lodging Management, 2nd Edition . . . .50

Hotel Front Office Management, 4th Edition . . . .51

Hotel Front Office Simulation Workbook with CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Hotel Management and Operations, 4th Edition . .50

Housekeeping Management . . . . . . . . . . . . . . . . . .52

How Baking Works, 2nd Edition . . . . . . . . . . . . . . .10

How to Open and Run a Successful Restaurant, 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . .34, 57

Hoyle, Event Marketing . . . . . . . . . . . . . . . . . . . . . .66

Hsu, Marketing Hospitality, 3rd Edition . . . . . . . .58

I

In the Hands of a Chef . . . . . . . . . . . . . . . . . . . . . . . .6

International Dictionary of Event Management, The, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . .65

Introduction to Management in the Hospitality Industry, 8th Edition . . . . . . . . . . . . . . . . . . . . . .47

Introduction to the Hospitality Industry, 6th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47




index

J

Jagels, Hospitality Management Accounting, 9th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Johnson, Fish Forever. . . . . . . . . . . . . . . . . . . . . . . .16

Jones, Culinary Calculations, 2nd Edition . . . . . . .26

Jones, Professional Management of Housekeeping Operations, 5th Edition . . . . . . . .52

K

Katsigris, The Bar and Beverage Book, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Katsigris, Design and Equipment for Restaurants and Foodservice, 2nd Edition . . . . .40

Keys to the Cellar. . . . . . . . . . . . . . . . . . . . . . . . . . .29

Kilby, Casino Operations Management, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64

Kitchen Essentials . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Kline, Hotel Front Office Simulation Workbook with CD-ROM . . . . . . . . . . . . . . . . . . . . . . . . . . .51

Knight, Quantity Food Production, Planning, and Management, 3rd Edition. . . . . . . . . . . . . . . . . . . .5

Kolpan, Exploring Wine, 2nd Edition . . . . . . . . . . .30

Kotschevar, Management by Menu, 4th Edition . .35

Kotschevar, Presenting Service, 2nd Edition . . . . .36

Krugman, Global Meetings and Exhibitions . . . . .65

l

Le Cordon Bleu, Kitchen Essentials . . . . . . . . . . . . .8

Le Cordon Bleu, Wine Essentials . . . . . . . . . . . . . .31

Leadership Lessons From a Chef . . . . . . . . . . . .38, 43

Legal Aspects of Hospitality Management, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59

Leonard, Club Cuisine . . . . . . . . . . . . . . . . . . . . . . .43

Lipinski, Professional Beverage Management . . . .27

Lynch, The Book of Yields, 7th Edition . . . .2, 23, 54

m

Management by Menu, 4th Edition . . . . . . . . . . . .35

Marketing Hospitality, 3rd Edition. . . . . . . . . . . . .58

McCarthy, Wine For Dummies, 4th Edition . . . . .29

McVety, Fundamentals of Menu Planning, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Meat Buyers Guide, The . . . . . . . . . . . . . . . . . . . . .17

Melissa’s Great Book of Produce . . . . . . . . . . . . . . . .8

Meltzer, Keys to the Cellar . . . . . . . . . . . . . . . . . . .29

Menu: Pricing & Strategy, 4th Edition . . . . . . . . . .35

Meyer, Professional Table Service . . . . . . . . . . . . . .37

Mill, Resorts: Management and Operation, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Miller, Menu: Pricing & Strategy, 4th Edition . . . .35

Miller, Supervision in the Hospitality Industry, 5th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . .38, 49

Monroe, Art of the Event. . . . . . . . . . . . . . . . . . . . .66

Mr. Boston Platinum Edition . . . . . . . . . . . . . . . . .28

n

North American Meat Processors Association, The Meat Buyers Guide . . . . . . . . . . . . . . . . . . . .17

New American Chef, The . . . . . . . . . . . . . . . . . . . . .4

National Restaurant Association Educational Foundation, The Right Mix . . . . . . . . . . . . . . . . .27

National Restaurant Association Educational Foundation, ServSafe Alcohol . . . . . . . . . . . . 32–33

National Restaurant Association Educational Foundation, ServSafe Coursebook, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

National Restaurant Association Educational Foundation, ServSafe Essentials, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Nutrition for Foodservice and Culinary Professionals, 6th Edition . . . . . . . . . . . . . . . . . .19

Nutrition: Everyday Choices . . . . . . . . . . . . . . . . . .19


index

Nutrition: Science and Applications. . . . . . . . . . . .19

o

Off-Premise Catering Management, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

On-Premise Catering . . . . . . . . . . . . . . . . . . . . . . . .42

On-Site Foodservice Management . . . . . . . . . . . . .57

Organic Cook’s Bible, The. . . . . . . . . . . . . . . . . . . . .4

O’Toole, Corporate Event Project Management . . .66

p

Paster, The HACCP Food Safety Training Manual, . . . . . . . . . . . . . . . . . . . . . . . . .22

Peters, Cakes to Dream On . . . . . . . . . . . . . . . . . . .15

Peterson, Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Powers, Introduction to Management in the Hospitality Industry, 8th Edition. . . . . . . . . . . . .47

Powers, Introduction to the Hospitality Industry, 6th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

Presenting Service, 2nd Edition. . . . . . . . . . . . . . . .36

Principles of Food, Beverage, and Labor Cost Controls, 8th Edition . . . . . . . . . . . . . . . . . . .25, 56

Professional Baking, 4th Edition . . . . . . . . . . . . . .10

Professional Beverage Management . . . . . . . . . . . .27

Professional Cake Decorating . . . . . . . . . . . . . . . . .13

Professional Chef, The, 8th Edition . . . . . . . . . . . . .1

Professional Chef’s Art of Garde Manger, The, 5th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Professional Chef’s Knife Kit, The . . . . . . . . . . . . . .4

Professional Cooking, 6th Edition . . . . . . . . . . . . . .3

Professional Event Coordination. . . . . . . . . . . . . . .67

Professional Housekeeper, The, 4th Edition . . . . .52

Professional Management of Housekeeping Operations, 5th Edition . . . . . . . . . . . . . . . . . . . .52

Professional Pastry Chef, The, 4th Edition. . . . . . .14

Professional Personal Chef, The . . . . . . . . . . . . . . .44

Professional Table Service . . . . . . . . . . . . . . . . . . . .37

Purchasing for Chefs . . . . . . . . . . . . . . . . . . . . .24, 55

Purchasing, 7th Edition . . . . . . . . . . . . . . . . . . .23, 53

q

Quantity Food Production, Planning, and Management, 3rd Edition. . . . . . . . . . . . . . . . . . . .5

r

Reed, Specs . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24, 55

Regan, The Bartender’s Best Friend. . . . . . . . . . . . .31

Reid, Hospitality Marketing Management, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58

Remarkable Service . . . . . . . . . . . . . . . . . . . . . . . . .36

Resorts: Management and Operation, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Restaurant & Bar English/Spanish Spanish/English Dictionary, The. . . . . . . . . .46, 63

Restaurant Financial Basics. . . . . . . . . . . . . . . . . . .61

Restaurant Marketing for Owners and Managers . . . . . . . . . . . . . . . . . . . . . . . . . . . .58

Restaurant, The, 5th Edition . . . . . . . . . . . . . . .34, 57

Reynolds, On-Site Foodservice Management. . . . .57

Riely, The Chef’s Companion, 3rd Edition. . . . . . . .8

Right Mix, The. . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Rutherford, Hotel Management and Operations, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

s

Sackler, Foodservice Cost Control Using Microsoft Excel for Windows . . . . . . .25, 56

Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Savory Sweets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Scanlon, Catering Management, 3rd Edition . . . . .41

Schmidgall, Restaurant Financial Basics . . . . . . . .61

Schmidt, Chef’s Book of Formulas, Yields, and Sizes, 3rd Edition . . . . . . . . . . . . . . . . . . .25, 56




index

Schneider, The Professional Housekeeper, 4th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52

Seafood Handbook . . . . . . . . . . . . . . . . . . . . . . . . . .16

ServSafe Alcohol . . . . . . . . . . . . . . . . . . . . . . . . 32–33

ServSafe Coursebook, 4th Edition . . . . . . . . . . . . . .20

ServSafe Essentials, 4th Edition . . . . . . . . . . . . . . .21

Sherry, Legal Aspects of Hospitality Management, 2nd Edition . . . . . . . . . . . . . . . . . .59

Shock, On-Premise Catering . . . . . . . . . . . . . . . . . .42

Shock, Restaurant Marketing for Owners and Managers . . . . . . . . . . . . . . . . . . . . . . . . . . . .58

Silvers, Professional Event Coordination . . . . . . . .67

Skinner, Event Sponsorship. . . . . . . . . . . . . . . . . . .67

Smolin, Nutrition: Science and Applications. . . . .19

So You Want to Be a Chef? . . . . . . . . . . . . . . . . . . .39

Sommerville, Hospitality Employee Management and Supervision . . . . . . . . . . . . . . . . . . . . . . .37, 49

Sonder, Event Entertainment and Production . . . .67

Sonnenschmidt, The Professional Chef’s Art of Garde Manger, 5th Edition . . . . . . . . . . . . . . . . . . .9

Special Events, 5th Edition . . . . . . . . . . . . . . . . . . .64

Specs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24, 55

Spice Lover’s Guide to Herbs and Spices, The . . . . .7

Splaver, Successful Catering, 3rd Edition . . . . . . . .42

Sports Event Management and Marketing Playbook, The. . . . . . . . . . . . . . . . . . .68

Stutts, Hotel and Lodging Management, 2nd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50

Styler, Working the Plate. . . . . . . . . . . . . . . . . . . . . .6

Successful Catering, 3rd Edition . . . . . . . . . . . . . . .42

Successful Restaurant Design, 2nd Edition . . . . . .40

Supervision in the Hospitality Industry, 5th Edition . . . . . . . . . . . . . . . . . . . . . . . . . . .38, 49

Supovitz, The Sports Event Management and Marketing Playbook . . . . . . . . . . . . . . . . . . . . . . .68

Sykes Hendee, Handheld Computers for Chefs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7, 60

t

Tarlow, Event Risk Management and Safety . . . . .68

Techniques of Healthy Cooking, 3rd Edition . . . . . . . . . . . . . . . . . . . . . . . . . . . .1, 18

Tesone, Hospitality Information Systems and E-Commerce . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Thomas, Melissa’s Great Book of Produce . . . . . . . .8

Tourism Management, 3rd edition . . . . . . . . . . . . .69

Tourism Planning and Policy . . . . . . . . . . . . . . . . .68

Tourism, 10th Edition . . . . . . . . . . . . . . . . . . . . . . .69

u

Understanding Baking, 3rd Edition . . . . . . . . . . . . .11

v

Vine, Wine Appreciation, 2nd Edition . . . . . . . . . .31

Visual Food Encyclopedia, The . . . . . . . . . . . . . . . . .7

w

Walker, The Restaurant, 5th Edition . . . . . . . .34, 57

Wallace, The Professional Personal Chef . . . . . . . .44

Weaver, Tourism Management, 3rd edition . . . . . .69

Wedding Cakes You Can Make . . . . . . . . . . . . . . .15

Weygandt, Hospitality Financial Accounting. . . . .62

Wilson, Wedding Cakes You Can Make . . . . . . . .15

Wine Appreciation, 2nd Edition . . . . . . . . . . . . . . .31

Wine Essentials . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

Wine For Dummies, 4th Edition . . . . . . . . . . . . . . .29

Wine Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

Working the Plate . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Y

Yockelson, Chocolate Chocolate . . . . . . . . . . . . . .15

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13 . Wiley Hospitality Culinary Tourism

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