Hospitality, Culinary Arts,& Tourism Catalog 2013

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Hospitality, Culinary Arts, & Tourism Catalog 2013

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Hospitality, Culinary Arts,& Tourism Catalog 2013

Transcript of Hospitality, Culinary Arts,& Tourism Catalog 2013

Page 1: Hospitality, Culinary Arts,& Tourism Catalog 2013

Hospitality, Culinary Arts, & Tourism Catalog 2013

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Table of Contents

Culinary Arts

3 Cooking & Food Preparation

4 Advanced Cooking & Food Preparation

5 Regional Cuisine & Food Culture

5 Garde Manger

6 Nutrition

7 Baking & Pastry Fundamentals

7 Advanced Baking & Pastry/Desserts

11 Beverage Management/Wine & Spirits

12 Careers & Career Development

13 Culinary Arts Reference

15 Food Safety

16 Purchasing & Cost Control

17 Restaurant & Food Service Management

17 Menu Design & Planning

18 Guest & Dining Service

19 Food Service Design & Equipment

19 Catering

Hospitality & Tourism

21 Introduction to Hospitality

21 Hospitality Accounting

22 Revenue Management & Finance

22 Hospitality Management

& Human Resources

23 Hospitality Law

23 Front Office & Hotel Lodging

24 Housekeeping Management

24 Hotel Lodging & Management

25 Travel & Tourism

25 Gaming & Casinos

26 Event Management

30 Index

To request an exam copy of Wiley textbooks, or if you have any questions about the titles in this catalog, please contact your local Wiley representative for details. If you do not know the name of your local representative, please call our customer service line for

help at 1-800-225-5945. You can write to us at: Wiley, Attn: Susan Matulewicz, 111 River Street, 6-01, Hoboken, NJ 07030.

Order your examination copies online. Go to www.wiley.com/college/sc/culhospcatalog

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Professional Cooking, 7th EditionWayne Gisslen

978-0-470-19752-3 1120 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-25394-6 Study Guide: 978-0-470-19751-6 Book & Study Guide Set: 978-0-470-56534-6 PowerPoint Slides Respondus Test Bank Image Gallery

Also available: Wiley E-Textbook, WileyPLUS, CulinarE-CompanionTM

The clear market-leading textbook in its field for more than 20 years, Professional Cooking is widely respected for its clear exposition, step-by-step procedure boxes and accompanying photographs, and recipes that are all tested by Wayne Gisslen.

• Contains more than 1,200 recipes.

• Flexible structure and organization makes the book easy to adapt to nearly any course of study.

• Recipes reinforce the basic skills the student is learning; in each case, specific recipes follow a discussion of theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods.

• Thoroughly revised and enhanced CulinarE-CompanionTM Recipe Management software contains all recipes from the book—and 90 bonus recipes.

• Robust ancillary package including Instructor’s Manual, Student Study Guide, computerized test bank (Respondus), PowerPoints, WileyPLUS, and enhanced website.

• Nearly 200 technique videos are included as part of WileyPLUS.

Cooking & Food Preparation

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The Professional Chef, Digital Edition The Culinary Institute of America

978-1-118-12012-5For more info go to inkling.com

The first-ever digital edition of The Professional Chef, Ninth Edition, available for purchase through the free Inkling platform provides an exciting transmedia experience, incorporating the narrative, recipes, and photography from this cornerstone title along with all-new video content and interactive features. The application provides mobile access to hundreds of recipes and full-color photo-graphs, along with more than 100 original videos of essential cooking techniques. Assessment enhancements throughout allow students to test themselves and receive feedback and guidance throughout the learning process. Social notes can be set up to allow readers to follow and see other people’s notes right in the text, making it easy for students to organize study groups, instructors to share their comments with the class, or any user to find a built-in study guide of the best notes.

The Professional Chef, 9th Edition The Culinary Institute of America

978-0-470-42135-21,232 pp. • Hardcover • 2011

Instructor’s Manual: 978-1-118-13858-8 Study Guide: 978-1-118-13988-2 PowerPoint Slides Respondus Test Bank

This completely reorganized and updated book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d’oeuvres, appetizers, entrées, and desserts.

• Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous-vide cooking to barbecuing to seasonality.

• Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips.

WileyPLUS for CulinaryLet WileyPLUS help you and your students make the most of your time in the kitchen. WileyPLUS gives students access to power-ful resources organized around skills, techniques, and concepts, providing opportunities for study, review, and rein-forcement anywhere and anytime. Students who use WileyPLUS come to your kitchen confident and ready to work, saving your valuable lab time for actual cooking or demonstration, not review of classroom material.

Unique to WileyPLUS Culinary courses:

• Technique Videos• Audio Pronunciations hyperlinked

within the digital text and glossary• Recipe Library for easy access• Procedures Library helps students study

and review important procedures • Visual Assessment questions• Complete, online version of the text• New Math Tutor

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Techniques of Healthy Cooking, 4th EditionThe Culinary Institute of America

978-0-470-63543-8576 pp. • Hardcover • 2013

Online Instructor’s Manual Respondus Test Bank PowerPoint Slides Image Gallery

Also available: Wiley E-Textbook

Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a com-prehensive kitchen reference for under-standing nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.

• 483 recipes (109 recipes are all-new to this edition) reflect the revised set of principles for healthy cooking from The Culinary Institute of America, with 157 four-color photographs displaying ingredients, techniques, and finished dishes. 

• The entire collection of recipes reflects this new set of principles, using more whole ingredients, sustainable foods, and substitution options to keep menus tied closely to the seasons.

CONTENTS 1. Healthy Eating Patterns. 2. Healthy Ingredients. 3. Techniques of Healthy Cooking. 4. Developing Healthy Recipes and Menus. 5. Soups, Salads, and Appetizers. 6. Main Dishes for Lunches and Dinners. 7. Side Dishes. 8. Breakfast and Beverages. 9. Baked Goods and Desserts.

Cooking to the Image: A Plating HandbookElaine Sikorski

978-1-118-07597-5176 pp. • Softcover • 2013

Online Instructor’s Manual Respondus Test Bank PowerPoint Slides Image Gallery

Also available: Wiley E-Textbook

Cooking to the Image: A Plating Handbook offers readers a fascinating perspective of a culinary art that demonstrates taste as not simply a means of creating flavor, but also a cultural context larger than the professional kitchen. It provides future chefs with the prerequisites to cultivate a professional viewpoint of plating by considering the dif-ferent ways a chef looks at food. Structured as a design process, Cooking to the Image: A Plating Handbook outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.

• Introduces the concept of culinary research in chef education, defining the menu as a central component of culinary understanding.

CONTENTS 1. Your Field of Vision. 2. The Plate in Context. 3. Framing Culinary Art. 4. Platter to Plate: Classical Style. 5. Plate Frame: Nouvelle Style. 6. Plate Frame: New American Style and Fusion Style. 7. Plate Frame: Global Style. 8. The Emerging Menu: Interactive Table Setting. 9. Design and Culinary Plate Archetypes. 10. Looking for Inspiration. 11. Plating the Styles. 12. Critiquing Culinary Art. 13. Culinary Values.

Cuisine and Culture: A History of Food and People, 3rd Edition Linda Civitello

978-0-470-40371-6448 pp. • Paperback • 2011

Instructor’s Manual: 978-0-470-41193-3 Respondus Test Bank

From prehistory and the earliest societies in the Fertile Crescent to today’s celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.

• Includes a sampling of recipes and menus from different historical periods and cultures.

• Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography.

Food StylingDelores Custer

978-0-470-08019-1 416 pp. • Hardcover • 2010

Cooking & Food Preparation

Advanced Cooking & Food Preparation

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International CuisineThe International Culinary SchoolsSM at The Art Institutes

978-0-470-41076-9 864 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25406-6 Respondus Test Bank

Also available: Wiley E-Textbook

American Regional Cuisine, 2nd EditionThe International Culinary Schools SM at The Art Institutes

978-0-471-79084-6 576 pp. • Hardcover • 2007

Instructor’s Manual: 978-0-471-78131-8

Professional Garde MangerLou Sackett Jaclyn Pestka Consulting Author: Wayne Gisslen

978-0-470-17996-3 816 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-25399-1 Study Guide: 978-0-470-28473-5 Book & Study Guide Set: 978-0-470-48663-4 Respondus Test Bank PowerPoint Slides Image Gallery

Also available: WileyPLUS, Wiley E-Textbook, CulinarE-Companion

This core text features• Same proven pedagogical features and

easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives, key terms, and questions for discussion

• Comprehensive coverage, including charcuterie, vegetables and fruits, cheeses, and complex salads

• Stunning visuals

• 375 recipes plus 400 variations

The Art of CharcuterieJohn Kowalski The Culinary Institute of America

978-0-470-19741-7 400 pp. • Hardcover • 2010

Instructor’s Manual: 978-1-118-01288-8

Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition The Culinary Institute of America

978-0-470-58780-5688 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-14006-2 Study Guide: 978-1-118-17363-3 Respondus Test Bank PowerPoint Slides Image Gallery

Garde Manger: The Art and Craft of the Cold Kitchen has been the market’s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today.

• New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends

• Approximately 450 recipes, more than 100 of which are all new to this edition

Regional Cuisine & Food Culture Garde Manger

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Nutrition

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Nutrition for Foodservice and Culinary Professionals, 8th Edition Karen E. Drummond and Lisa M. Brefere

978-1-118-42973-0656 pp. • Hardcover • 2013

Instructor’s Manual PowerPoint Slides Respondus Test Bank Answer Key Image Gallery

Also available: Wiley E-Textbook, WileyPLUS

Nutrition for Foodservice and Culinary Professionals, Eighth Edition is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers’ critical questions and dietary needs. More photo-graphs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. This book is an invaluable reference for students in culinary arts, hospitality management, and nutrition and dietetics programs as well as practicing culinary and management professionals.

• Discussion of 2010 Dietary Guidelines for Americans and Choose MyPlate graphic and key content.

• Chapters on balanced cooking and menus thoroughly updated and expanded with more examples and tips.

• Explores topics in the news today.

CONTENTSPart One: 1. Introduction to Nutrition. 2. Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus. 3. Carbohydrates. 4. Lipids: Fats and Oils. 5. Protein. 6. Vitamins. 7.  Water and Minerals. Part Two: Balanced Cooking and Menus. 8.  Balanced Cooking Methods and Techniques. 9.  Recipe Make-overs. 10.  Balanced Menus. 11.  Marketing Balanced Menu Items. Part Three: Applied Nutrition. 12.  Handling Customers’ Special Nutrition Requests. 13.  Weight Management and Nutrition for All Ages.

Nutrition: Science and Applications, 3rd EditionLori A. Smolin, University of Connecticut Mary B. Grosvenor

978-1-118-28826-9936 pages • Hardcover • 2013

Also available: Wiley E-Textbook, WileyPLUS

Using a critical thinking approach, this book brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns—both as consumers and as future scientists and health professionals. This text and WileyPLUS course have been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley’s nutrition resources.

Visualizing Nutrition, 2nd EditionMary B. Grosvenor Lori A. Smolin, University of Connecticut

978-1-118-01380-9640 pp. • Softcover • 2012

Also available: Wiley E-Textbook, WileyPLUS

iProfile: Assessing Your Diet and Energy Balance, CD-ROM 3.0 Lori A. Smolin, University of Connecticut Mary B. Grosvenor

978-1-118-42290-8 CD • 2012

Completely updated to include current USDA and FDA information, the new version of iProfile nutrition dietary assessment software features over 50,000 foods, including ethnic, cultural, and popular brand-name choices. Users can track intake, add foods, and calculate the impact of physical activity. Serving size animations, a self-discovery survey, single-nutrient reports, menu planning and more make this a valuable tool.

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Baking & Pastry FundamentalsAdvanced Baking & Pastry/Desserts

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Bread: A Baker’s Book of Techniques and Recipes, 2nd Edition Jeffrey Hamelman

978-1-118-13271-5496 pp. • Hardcover • 2013

Online Instructor’s Manual Test Bank PowerPoint Slides Image Gallery

Also available: Wiley E-Textbook

When Bread was first published in 2004, it received the Julia Child Award for best First Book and became an instant classic. Hailed as a “masterwork of bread baking literature,” Bread features 140 detailed, step-by-step formulas for versatile sourdough ryes; numerous breads made with pre-ferments; and simple, straight dough loaves.  The bread baker and student will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photo-graphs of finished and decorative breads.

• Features 140 bread formulas (including 30 new breads).

• 252 illustrations of step-by-step techniques.

• 41 full-color photographs.

• Updated information on working with locally grown whole grains, understanding trends in milling technology, and teaching hand mixing techniques.

CONTENTS Part One: Ingredients and Techniques. 1. The Bread-Making Process from Mixing through Baking. 2. Ingredients and Their Function. 3. Hand Techniques. Part Two: Formulas and Decorative Breads. 4. Breads Made with Yeasted Pre-Ferments. 5. Levain Breads. 6. Sourdough Rye Breads. 7. Straight Doughs. 8. Miscellaneous Breads. 9. Braiding Techniques. 10. Decorative and Display Projects.

The Elements of DessertFrancisco J. Migoya, The Culinary Institute of America

978-0-470-89198-8544 pp. • Hardcover • 2013

Online Instructor’s ManualTest BankPowerPoint Slides Image Gallery

Also available: Wiley E-Textbook

In The Elements of Dessert, renowned pastry chef Francisco Migoya, professor at The Culinary Institute of America, takes you on a guided tour through the innovative flavors, ingredients, and techniques in the thrilling world of desserts. He begins with the fun-damental elements—such as mousses, doughs, and ganaches—revealing in each recipe how to incorporate these building blocks into inventive, unforgettable delicacies.  Chef Migoya then explores basic pastry methods and dessert and menu composition principles in 200 recipes and variations in the essential groups of pre-desserts, plated desserts, dessert buffets, passed-around desserts, and cakes and petits fours. Inspirational and instructive photographs show steps, techniques, and finished desserts.  

• Step-by-step photographs of techniques and illustrative, contemporary photo-graphs of desserts help students master the fundamental techniques and create inventive recipes.

• More than 200 recipes and variations, featuring pre-desserts, plated desserts, dessert buffets, and passed-around desserts.

CONTENTS1. The Basic Elements. 2. Pre-Desserts. 3. Plated Desserts. 4. Dessert Buffets. 5. Passed-Around Desserts. 6. Cakes (Entremets). 7. Petits Fours (Mignardises).

Master Class with Toba GarrettToba M. Garrett, Institute of Culinary Education

978-0-470-58122-3240 pp. • Hardcover • 2013

Online Instructor’s Manual Respondus Test Bank PowerPoint Slides Image Gallery

Also available: Wiley E-Textbook

Master Class with Toba Garrett provides readers with a springboard to infinite ideas of what can be achieved in the advanced art of cake decorating. A foremost expert in this field, Garrett has taught some of the top cake artists working today. She shares tips and techniques here to bring readers to the next level in their cake decorating skills.

• A perfect blend of inspiration and instruction, with stunning photos of finished cakes as well as step-by-step photos and detailed instruction on advanced decorating techniques. Topics include Scroll Work, Advanced Piping, Australian and Oriental Stringwork, and much more.

• Covers a wide variety of cakes, including wedding and groom’s cakes, birthday cakes, fantasy cakes, and whimsical cakes for any occasion.

• Chapters on cupcakes and decorated cookies cover advanced decorating techniques for smaller items.

• Essential skills reviewed before advancing into the numerous projects and recipes.

CONTENTS1. Introduction to Cake Artistry. 2. The Essentials. 3. The Cake Designs. 4. Anniversary Cakes. 5. Birthday Cakes. 6. Grooms’ Cakes. 7. Wedding Cakes. 8. Seasonal Cakes. 9. Small Bites: Decorated Cookies and Cupcakes. 10. Recipes.

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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships Tish Boyle

978-1-118-05984-5336 pp. • Hardcover • 2012

Also available: Wiley E-Textbook

Plating for Gold features 50 award-winning recipes for spectacular desserts from pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone. Each recipe has easy-to-follow, step-by-step instructions, and one-of-a-kind recipes (Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Soufflé, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake) as well as insight and advice from top pastry chefs on perfect plating.

• Features ten years of winning plated desserts from the World and National Pastry Championships, along with illustrations of each dessert’s composition, full-color photographs of the finished desserts, and behind-the-scenes photographs of pastry chefs in competition.

• The “Olympics” of the World and National Pastry Team Championships’ past competitors and judges have included highly regarded pastry chefs such as Jacquy Pfeiffer, Biagio Settepani, Jean-Phillipe Maury, and Ewald Notter. 

• Championships are televised each year on TLC with first half of the competition devoted to plated desserts.

Released in time for the 2012 World Pastry Championships and featured at the World Pastry Forum, which included several days of pastry classes prior to the championship event.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition Peter P. Greweling The Culinary Institute of America

978-0-470-42441-4 544 pp. • Hardcover • 2013

Online Instructor’s Manual PowerPoint Slides Respondus Test Bank Image Gallery

Chocolates and Confections, Second Edition offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  This book is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates and Confections, Second Edition offers the tools and techniques for professional mastery.

• Features helpful charts that pinpoint common candy-making pitfalls and how to avoid them.

• 100 new photographs and 45 all-new formulas, plus a new section dedicated to displays and a new chapter on candy bars.

CONTENTS 1. Confectionery Ingredients and Equipment. 2. Cacao and Chocolate. 3. Packaging and Storage. 4. Fundamental Techniques. 5. Cream Ganache. 6. Butter Ganache. 7. Noncrystalline Confec-tions. 8. Crystalline Confections. 9. Jellies. 10. Aerated Confections. 11. Nut Centers. 12. Candy Bars. Appendix A: Sugar Densities. Appendix B: Confectionery Work Areas.  

Professional Baking, 6th EditionWayne Gisslen

978-1-118-25436-3800 pp. • Hardcover • 2013

Instructor’s Manual: 978-1-118-15832-6 Study Guide: 978-1-118-15833-3 Book & Study Guide Set: 978-1-118-25148-5 PowerPoint Slides Respondus Test Bank Image Gallery

Also Available: WileyPLUS, Wiley E-Text-book, CulinarE-Companion

Gisslen’s Professional Baking is the best-selling text for the Introductory Baking course. The new edition retains its clear writing style and emphasis on core proce-dures and techniques, with several added enhancements, including method cards, new recipes, a stunning new design and a robust technology package, which includes online assessment and recipe management software.

• Over 875 recipes and variations.

• Almost 200 new photos, including many new plated dishes bringing the total to 1,000 color photos.

• New technology, including WileyPLUS, which includes 65 technique videos, visual assessment questions, glossary with audio pronunciations and mathematical exercises which test students on baker’s percentages and essential concepts of bakeshop math.

• Fully revised CulinarE Companion recipe management software, which contains all recipes from the text and provides the user with the ability to add recipes, as well as scale, resize and determine nutritional information for each recipe.

Advanced Baking & Pastry/Desserts

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Baking and Pastry: Mastering the Art and Craft, 2nd EditionThe Culinary Institute of America

978-0-470-05591-5 944 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25869-9 Study Guide: 978-0-470-25868-2 Respondus Test Bank

How Baking Works: Exploring the Fundamentals of Baking Science, 3rd EditionPaula Figoni, Johnson & Wales University

978-0-470-39267-6 528 pp. • Softcover • 2011

Instructor’s Manual: 978-0-470-39814-2 PowerPoint Slides Respondus Test Bank

Professional Cake Decorating, 2nd Edition Toba M. Garrett, Institute of Culinary Education

978-0-470-38009-3416 pp. • Hardcover • 2012

Instructor’s Manual: 978-0-470-38231-8

• Fresh new design.

• Covers decorating techniques, including basic, Intermediate, and Advanced Piping Skills, the Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more.

• Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos.

Includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.

The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry ProfessionalGlenn Rinsky, Jefferson State Community College Laura Halpin Rinsky, Hewitt-Trussville High School

978-0-470-00955-0 384 pp. • Softcover • 2009

Advanced Baking & Pastry/Desserts

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The Art of the Confectioner: Sugarwork and PastillageEwald Notter

978-0-470-39892-0400 pp. • Hardcover • 2012

Instructor’s Manual: 978-0-470-40266-5 Respondus Test Bank

From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration.The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book.

The Modern CaféFrancisco J. Migoya, The Culinary Institute of America The Culinary Institute of America

978-0-470-37134-3560 pp. • Hardcover • 2010

Bread Baking: An Artisan’s PerspectiveDaniel T. DiMuzio, Culinard, The Culinary Institute of Virginia College

978-0-470-13882-3 272 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25727-2

Frozen Desserts Francisco J. Migoya The Culinary Institute of America

978-0-470-11866-5448 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-38495-4 PowerPoint Slides

Savory Sweets: From Ingredients to Plated Desserts Amy Felder, Johnson & Wales University

978-0-471-74058-2272 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-04514-5

Wedding Cake Art and Design: A Professional ApproachToba M. Garrett, Institute of Culinary Education

978-0-470-38133-5288 pp. • Hardcover • 2010

Instructor’s Manual: 978-0-470-38351-3

Advanced Baking & Pastry/Desserts

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Boston’s Official Bartender’s Guide: 75th Anniversary Edited by Jonathan Pogash with Rick Rogers

978-0-470-88234-4 344 pp. • Hardcover • 2011

Also available in a pocket edition! ISBN: 978-0-470-88233-7

• Includes 1,500 drinks ranging from classics like The Old-Fashioned Whiskey Cocktail and The Martini Cocktail to regional favorites like the Ramos Gin Fizz and the Mint Julep to contemporary drinks like the Limoncello Sour and the Stone Wall.

• Features new photography and nearly 200 new recipes for today’s bartenders, including cutting-edge cocktails with sake, absinthe, infused spirits, and other contemporary flavors from the top mixologists.

• Updated with a new glossary for easily accessible descriptions of hundreds of spirits from the familiar to the obscure.

Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits Robert W. Small Michelle Couturier

978-0-470-13883-0464 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-25731-9 PowerPoint Slides Respondus Test Bank

Beverage Basics covers the art and science of winemaking from the vineyard to the table. This book takes a comprehensive look at the production methods, styles, and ideal food pairings for beer and spirits.

• Offers a uniquely user-friendly approach to the subject of wine, organizing coverage by varietal rather than appellation.

• Written by Robert W. Small, former dean and emeritus professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, and Chairman of the Los Angeles International Wine competition.

• Heavily illustrated with gorgeous full-color photographs, maps, and sample beverage labels.

The Bar and Beverage Book, 5th EditionCostas Katsigris, El Centro College Chris Thomas

978-0-470-24845-4784 pp. • Hardcover • 2012

Instructor’s Manual: 978-0-470-65040-0 PowerPoint Slides Respondus Test Bank

Also Available: Wiley E-Textbook

Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World, 3rd EditionSteven Kolpan, The Culinary Institute of America Brian H. Smith, The Culinary Institute of America Michael A. Weiss, The Culinary Institute of America

978-0-471-77063-3832 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-471-20952-2 Respondus Test Bank

Beverage Management/Wine & Spirits

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The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the WorldMichael Gibson, Scottsdale Culinary Institute

978-0-470-28318-9464 pp. • Softcover • 2010

Instructor’s Manual: 978-0-470-31653-5 Respondus Test Bank

The Wine, Beer, & Spirits Handbook: A Guide to Styles and ServiceThe International Culinary SchoolsSM at The Art Institutes

978-0-470-52429-9 528 pp. • Hardcover • 2010

Instructor’s Manual: 978-0-470-25407-3 PowerPoint Slides

Also Available: Wiley E-Textbook

Food and Wine Pairing: A Sensory ExperienceRobert J. Harrington, University of Arkansas

978-0-471-79407-3336 pp. • Softcover • 2007

Instructor’s Manual: 978-0-470-04513-8

Creating Your Culinary CareerRonald Hayes, The Culinary Institute of America

978-1-118-11684-5288 pp. • Softcover • 2013

Online Instructor’s Manual Test Bank PowerPoint Slides

Also available: Wiley E-Textbook

Creating Your Culinary Career is a book that provides practical advice on how to achieve success in any culinary field from traditional restaurants, banquet facilities, and contract foodservice operations to bakeshop establishments, research and development, and food communications. Chapters in the book include: A Culinary Career; Goal-Setting for Your Culinary Career; Résumés, Cover Letters, and Job Applications; Landing a Job: Interviewing and Negotiating; and The Novice Culinarian: Education and Experience; The Journeyman; and The Master Culinarian. Creating Your Culinary Career offers advice to culinarians at all stages, including those in the middle of their careers, and experienced professionals with advice on how to network and how to mentor.

CONTENTS1. A Culinary Career. 2. Goal-Setting for Your Culinary Career. 3. Résumés, Cover Letters, and Job Applications. 4. Landing a Job: Inter-viewing and Negotiating. 5. The Novice Culinarian: Education and Experience. 6. The Journeyman. 7. The Master Culinarian. Appendix I: Salaries in the Culinary Industry. Appendix II: Job Outlook and Salaries for Specific Jobs and Careers in the Culinary Arts. Appendix III: Questions in the Interview. Appendix IV: Web Sites and Other Resources.

Tasting Success: Your Guide to Becoming a Professional ChefCharles M. Carroll, River Oaks Country Club, Houston, TX

978-0-470-58154-4 160 pp. • Hardcover • 2011

Package with any book for $15!

Also available: Wiley E-Textbook

So You Want to Be a Chef? Your Guide to Culinary Careers, 2nd EditionLisa M. Brefere Karen Eich Drummond Brad Barnes, The Culinary Institute of America

978-0-470-08856-2304 pp. • Softcover • 2009

Instructor’s Manual: 978-0-470-25395-3

Beverage Management/ Wine & Spirits Careers & Career Development

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So You Are a Chef:Managing Your Culinary CareerLisa M. Brefere Karen Eich Drummond Brad Barnes, The Culinary Institute of America

978-0-470-25127-0160 pp. • Softcover • 2009

Online Instructor’s Manual

Leadership Lessons From a Chef: Finding Time to Be GreatCharles M. Carroll, River Oaks Country Club, Houston, TX

978-0-470-12530-4 192 pp. • Softcover • 2008

The Professional Personal Chef: The Business of Doing Business as a Personal ChefCandy Wallace Greg Forte, Le Cordon Blue, Orlando

978-0-471-75219-6224 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-04506-0

Escoffier: Le Guide Culinaire, Revised H.L. Cracknell R. J. Kaufmann Georges Auguste Escoffier

978-0-470-90027-7646 pp. • Hardcover • 2011

Translated from the 1921 Fourth Edition, this revision includes all-new forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier’s original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.

• Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d’oeuvres to fish, meats, poultry, and desserts.

• Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies.

• The only unabridged English translation of Escoffier’s original text, in a sleek, modern design.

Math for the Professional KitchenThe Culinary Institute of America

978-0-470-50896-1320 pp. • Softcover • 2011

Instructor’s Manual: 978-1-118-17338-1 Respondus Test Bank

Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.

Careers & Career Development Culinary Arts Reference

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The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and MerchandisingKari Underly

978-1-118-02957-2240 pp. • Hardcover • 2011

Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchan-dising and cutting for profit, and expert advice on the best beef-cutting tools.

• The only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each subprimal.

• Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference.

Culinary Math, 3rd EditionLinda Blocker Julia Hill, The Culinary Institute of America

978-0-470-06821-2 272 pp. • Softcover • 2007

Instructor’s Manual: 978-0-470-13512-9

Culinary Calculations:Simplified Math for Culinary Professionals, 2nd EditionTerri Jones

978-0-471-74816-8 256 pp. • Softcover • 2008

Instructor’s Manual: 978-0-470-04508-4

In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen ToolsThe Culinary Institute of America

978-0-470-08026-9 176 pp. • Softcover • 2008

The Visual Food Lover’s Guide QA International

978-0-470-50559-5 616 pp. • Softcover • 2009

Seafood Handbook: The Comprehensive Guide to Sourcing, Buying, and Preparation, 2nd EditionThe Editors of Seafood Business

978-0-470-40416-4 288 pp. • Softcover • 2009

Culinary Arts Reference

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Professional Food Manager, 3rd EditionNational Environmental Health Association (NEHA)

978-1-118-38087-1160 pp. • Softcover • 2013

NEHA’s Professional Food Manager materials:

• Streamlined content, which better supports today’s student.

• Affordable.

• Strong testing and certification outcomes.

• Can be packaged with Online or Print Version of Prometric Exam.

• Also offer the NEHA/ MindLeaders online Food Safety course.

• Cross all foodservice and grocery segments in its examples.

• SME validated content.

CONTENTS1. Managing Food Safety and Training. 2. Biological Contamination. 3. Other Sources of Contamination. 4. Handling Food Safely. 5. From Purchase to Service. 6. Facilities and Equipment. 7. Cleaning and Sanitizing. 8. Pest Control. 9. Legal Requirements, HACCP and Inspections.

Food Safety

www.wiley.com/college/sc/culhospcatalog • 15

Package options: • Print Book + Print Exam Answer

Sheet: 978-1-118-38104-5• Print Book + Online Exam Voucher: 

978-1-118-38105-2• Online Course + Print Exam Answer

Sheet: 978-1-118-38109-0• Online Course + Online Exam Voucher: 

978-1-118-38111-3

Online Instructor Support MaterialsActivity GuideFood Safety Match-UpCertified Professional Food Manager Course Pre-test8-hour Class Syllabus16-hour Class SyllabusPowerPoint Presentation with Discussion PromptsFood Safety Game PowerPoint Presentation Case Study: Birthday ProblemsCase Study: Let This Be a Dream!Practice ExamRespondus Test Bank

NEW!

Visit showcase site: www.wiley.com/college/sc/NEHA

Page 18: Hospitality, Culinary Arts,& Tourism Catalog 2013

Food and Beverage Cost Control, 5th EditionLea R. Dopson, University of North Texas David K. Hayes

978-0-470-25138-6 576 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-25738-8 Study Guide: 978-0-470-25139-3 Book & Study Guide Set: 978-0-470-59476-6 PowerPoint Slides, Excel Exercises Respondus Test Bank

Also Available: Wiley E-Textbook

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Ed.Francis T. Lynch

978-0-470-19749-3 336 pp. • Softcover • 2011

Instructor’s Manual: 978-0-470-25729-6 CD ROM: 978-0-470-59477-3 Respondus Test Bank

Also Available: Wiley E-Textbook

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition, CD-ROMFrancis T. Lynch

978-0-470-59477-3 336 pp. • Softcover • 2011

The CD-ROM can also be packaged with other Wiley books for $20. Please contact your local sales representative for details.

Purchasing: Selection and Procurement for the Hospitality Industry, 8th EditionAndrew Hale Feinstein, California State Polytechnic University John M. Stefanelli, University of Nevada, Las Vegas

978-0-470-29046-0640 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-31659-7 Study Guide: 978-0-470-31658-0 Book & Study Guide: 978-1-118-11544-2 PowerPoint Slides Respondus Test Bank

Also Available: Wiley E-Textbook

Purchasing for Chefs: A Concise Guide, 2nd EditionAndrew Hale Feinstein, California State Polytechnic University John M. Stefanelli, University of Nevada, Las Vegas

978-0-470-29216-7 208 pp. • Softcover • 2010

Instructor’s Manual: 978-0-470-31657-3 PowerPoint Slides Respondus Test Bank

Also Available: Wiley E-Textbook

Principles of Food, Beverage, and Labor Cost Controls, 9th EditionPaul R. Dittmer, New Hampshire College J. Desmond Keefe III, Southern New Hampshire University

978-0-471-78347-3 648 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25732-6 Study Guide: 978-0-470-14056-7 Book & Study Guide Set: 978-0-470-25866-8 Excel Exercises

Also Available: Wiley E-Textbook

Purchasing & Cost Control

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Restaurant & Food Service ManagementMenu Design & Planning

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Foodservice Management FundamentalsDennis Reynolds Kathleen Wachter McClusky

978-0-470-40906-0592 pp. • Hardcover • 2014

Online Instructor’s Manual Respondus Test BankPowerPoint SlidesStudy Guide Solutions

Also available: Wiley E-Textbook

Foodservice Management Fundamentals delivers critical information to help students learn how to position, manage, and leverage a successful foodservice operation. The compilation of management practices, tools, and techniques illustrate essential approaches to all segments of the foodservice industry. The overarching goal throughout the text is to focus on management-related topics that, when addressed with creativity, strong analytical skills, capable interpersonal skills, and operational acumen lead to a positive bottom line.

CONTENTSPart I: The Foodservice Industry. 1. The Food-service Industry. 2. The Foodservice Business. Part II: The Menu. 3. Menu Planning and Development. 4. Recipe Standardization, Costing, and Analysis. 5. Menu Pricing. Part III: The Foodservice Operation. 6. Facilities Planning, Design, and Equipment. 7. Food Sanitation and Safety. 8. Supply Chain Management. 9. Food Management. Part IV: General Management. 10. Financial Management. 11. Customer Service. 12. Marketing. 13. Human Resource Manage-ment. 14. Leadership and Management. Part V: Advanced Management. 15. Internal Control. 16. Operational Analyses. 17. Beverage Management. 18. The Future of the Food-service Industry.

The Restaurant: From Concept to Operation, 6th EditionJohn R. Walker, University of South Florida

978-0-470-62643-6 576 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-62645-0 Study Guide: 978-0-470-93045-8 Book & Study Guide Set: 978-1-118-01195-9 PowerPoint Slides Respondus Test Bank

Also Available: Wiley E-Textbook

Fundamentals of Menu Planning, 3rd EditionPaul J. McVety, Johnson & Wales University Bradley J. Ware, Johnson & Wales University Claudette Lévesque Ware, Johnson & Wales University

978-0-470-07267-7 272 pp. • Softcover • 2009

Instructor’s Manual: 978-0-470-25734-0

Management by Menu, 4th EditionLendal H. Kotschevar Diane Withrow, Cape Fear Community College

978-0-471-47577-4 432 pp. • Softcover • 2008

Instructor’s Manual: 978-0-470-16765-6 Study Guide: 978-0-470-14053-6 Book & Study Guide Set: 978-0-470-16770-0

Also available: Wiley E-Textbook

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Guest & Dining Service

18 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2013

Guest Service in the Hospitality Industry Paul J. Bagdan, PhD, Johnson & Wales University

978-1-118-07180-9320 pp. • Hardcover • 2013

Online Instructor’s Manual Respondus Test Bank PowerPoint Slides Hospitality Video Clips and Discussion Guide

Also available: Wiley E-Textbook

Taking care of the customer is the heart of the hospitality business. Doing so means understanding and anticipating what the customer needs and then knowing how to meet and exceed those needs. Adopting this approach with insights from all areas of hospitality, Guest Service in the Hospitality Industry explores the intricacies of quality guest service with solid and proven concepts across the industry.

• Real-life case studies that reinforce learning.

• Provides a history and overview of guest service, and then goes further by exploring problem-solving techniques, quality tools and assessments, staffing, marketing, and strategic planning in guest service.

CONTENTSSection I: Introduction, History, and Basics of Guest Service. 1. The Basics of Guest Service. 2. Defining Guest Service. 3. Problem-Solving for Guest Service. Section II: Relating Service to the Sectors of the Hospitality Industry: How Service Relates. 4. The Guest Service of Food. 5. The Guest Service of Beverages. 6. The Guest Service of Lodging. 7. The Guest Service of Events. 8. The Guest Service of Travel and Tourism. 9. The Guest Service of Casinos. Section III: Assessments and Planning. 10. Research and Tools. 11. Strategic Planning for Service. 12. Developing a Staff. 13. Marketing and Establishing an Image for Service.  

Remarkable ServiceSM: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd EditionThe Culinary Institute of America

978-0-470-19740-0 304 pp. • Softcover • 2009

Restaurant Service Basics, 2nd EditionSondra J. Dahmer Kurt W. Kahl

978-0-470-10785-0 224 pp. • Softcover • 2009

Instructor’s Manual: 978-0-470-25736-4

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd EditionLendal H. Kotschevar Valentino Luciani, University of Nevada

978-0-471-47578-1 272 pp. • Softcover • 2007

Instructor’s Manual: 978-0-470-23949-0

Also available: Wiley E-Textbook

At Your Service: A Hands-On Guide to the Professional Dining Room, 2nd EditionJohn W. Fischer The Culinary Institute of America

978-0-7645-5747-7 224 pp. • Softcover • 2005

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Successful Restaurant Design, 3rd EditionRegina S. Baraban Joseph F. Durocher

978-0-470-25075-4 320 pp. • Hardcover • 2010

Design and Equipment for Restaurants and Foodservice: A Management View, 3rd EditionCostas Katsigris, El Centro College Chris Thomas

978-0-471-76248-5 624 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25401-1 Respondus Test Bank

Also available: Wiley E-Textbook

Design and Layout of Foodservice Facilities, 3rd EditionJohn C. Birchfield

978-0-471-69963-7368 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-13505-1

Catering Management, 4th Edition Nancy Loman Scanlon, Ph.D.

978-1-118-09149-4272 pp. • Hardcover • 2013

Online Instructor’s ManualPowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

An essential, up-to-date guide for catering students and professionals, Catering Management, Fourth Edition covers all aspects of the business, including operations, sales, marketing, food and beverage service, menu planning and design, pricing, equipment, staff training, and more. The new edition is completely revised with infor-mation on sustainable and green catering practices, digital menu and proposal design, new catering industry software, and the expansion of the event market. State-of-the-art marketing strategies, including social networking, web promotion, and on-demand proposal development, are also covered. Up-to-date information on menu design and pricing, new business devel-opment, and marketing analysis techniques, and sustainability.

• New material on non-hotel catering operations.

• Emphasis in this edition is on providing operations guidelines to businesses that offer in-house catering and off-premise catering.

CONTENTS1. Historical Banqueting. 2. Styles of Catering Operations. 3. Catering Food Service Develop-ment. 4. Catering Sales and Marketing and Computer Software Support. 5. Catering Menu Program. 6. Food and Beverage Operational Controls. 7. Catering Menu Pricing and Controls. 8. Catering Menu Design. 9. Catering Beverage Management. 10. Quality Service and Standards Training. 11. Managing Catering Equipment.

Food Service Design & Equipment Catering

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Off-Premise Catering Management, 3rd Edition Chris Thomas Bill Hansen

978-0-470-88971-8560 pp. • Hardcover • 2013

Online Instructor’s ManualRespondus Test Bank PowerPoint Slides

Also available: Wiley E-Textbook

For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer’s job, from menu plan-ning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.

• Information on “green” catering and contemporary food trends.

• New chapter on beverage service that includes off-premise bar set-up, contemporary cocktail ingredients, and guidance on selecting beers and wines for events.

CONTENTS1. Introduction to Off-Premise Catering Man-agement. 2. Getting Started: Laws, Loca-tions, and Contracts. 3. Menu Planning. 4. Beverage Service. 5. Catering Equipment. 6. Logistics for Off-Premise Catering. 7. Human Resources. 8. The Show. 9. Marketing. 10. Pricing Off-Premise Catered Events. 11. Purchasing, Receiving, and Storing Foods. 12. Sanitation and Safety. 13. Accessory Services and Special Themes. 14. Budgeting, Accounting, and Financial Management.

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition Patti J. Shock Cheryl Sgovio John M. Stefanelli

978-0-470-55175-2496 pp. • Hardcover • 2011

Instructor’s Manual PowerPoint Slides Respondus Test Bank

This updated Second Edition covers new trends like online and social media marketing, as well as modern décor, effective menu writing, and catering in stadiums, casinos, and other large venues.

Written by celebrated catering educators with input from members of the National Association of Catering Executives (NACE), On-Premise Catering is the definitive professional’s desk reference and a complete guide for aspiring professionals. Every vital aspect of the business is covered in depth, from developing proposals to setting up function spaces, from pricing meal functions to staffing events.

Modern Buffets: Blueprint for Success Edward G. Leonard, CMC, Le Cordon Bleu, North America

978-0-470-48466-1 224 pp. • Hardcover • 2012

Instructor’s Manual: 978-0-470-49088-4 Test Bank Additional Online Recipes

Also available: Wiley E-Textbook

Catering: A Guide to Managing a Successful Business OperationBruce Mattel The Culinary Institute of America

978-0-7645-5798-9 368 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-25870-5

Catering

NEW!

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Introduction to the Hospitality Industry, 8th Edition Clayton W. Barrows, University of New Hampshire Tom Powers, Emeritus, University of Guelph Dennis Reynolds, Washington University

978-0-470-39916-3576 pp. • Softcover • 2012

Instructor’s Manual: 978-0-470-40250-4 Study Guide: 978-1-118-00443-2 Book & Study Guide Set: 978-1-118-10361-6 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

Introduction to Management in the Hospitality Industry, 10th EditionClayton W. Barrows, University of New Hampshire Tom Powers, Emeritus, University of Guelph Dennis Reynolds, Washington University

978-0-470-39974-3752 pp. • Hardcover • 2012

Instructor’s Manual: 978-0-470-40261-0 Study Guide: 978-1-118-00460-9 Book & Study Guide Set: 978-1-118-10391-3 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

Managerial Accounting for the Hospitality IndustryLea R. Dopson, University of North Texas David K. Hayes

978-0-471-72337-0 528 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25737-1 Study Guide: 978-0-470-14055-0 Book & Study Guide Set: 978-0-470-25865-1 PowerPoint Slides

Also available: Wiley E-Textbook

Hospitality Management Accounting, 9th Edition Martin G. Jagels, Emeritus, University of South Carolina

978-0-471-68789-4608 pp. • Hardcover • 2007

Instructor’s Manual: 978-0-471-78199-8 Student Workbook: 978-0-471-68926-3 Book & Study Guide Set: 978-0-470-04404-9 Respondus Test Bank

Hospitality Financial Accounting, 2nd EditionJerry J. Weygandt, University of Wisconsin Donald E. Kieso, Northern Illinois University Paul D. Kimmel, University of Wisconsin, Milwaukee Agnes L. DeFranco, University of Houston

978-0-470-08360-4 544 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25735-7 Excel Working Papers on CD-ROM: 978-0-470-28830-6 Print Working Papers: 978-0-470-14057-4 Book & Excel Working Papers Set: 978-0-470-32730-2 Book & Working Papers Set: 978-0-470-32728-9 PowerPoint Slides

Also available: Wiley E-Textbook

Introduction to Hospitality Hospitality Accounting

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Revenue Management for the Hospitality IndustryDavid K. Hayes Allisha A. Miller

978-0-470-39308-6352 pp. • Softcover • 2011

Online Instructor’s Manual PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

QuickBooksTM for the RestaurantStephanie Murphy, The Culinary Institute of America Alisa Robertson Neuneker, The Culinary Institute of America

978-0-470-08518-9 288 pp. • Softcover • 2009

Instructor’s Manual: 978-0-470-25730-2

Hospitality Financial ManagementAgnes L. DeFranco, University of Houston Thomas W. Lattin, University of Houston

978-0-471-69216-4 384 pp. • Hardcover • 2007

Instructor’s Manual: 978-0-471-78196-7 PowerPoint Slides

Human Resources Management in the Hospitality IndustryDavid K. Hayes Jack D. Ninemeier, Michigan State University

978-0-470-08480-9 504 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25398-4 Study Guide: 978-0-470-14060-4 Book & Study Guide Set: 978-0-470-25867-5 PowerPoint Slides

Supervision in the Hospitality Industry, 7th Edition John R. Walker, University of South Florida Jack E. Miller

978-1-118-07178-6528 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-15225-6 Study Guide: 978-1-118-15226-3 Book & Study Guide Set: 978-0-470-48661-0 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

This new edition focuses on the different roles of employees from beginning leaders and newly promoted supervisors to anyone planning a career in the hospitality field. Enhanced with more industry examples and the addition of key word definitions, the text also offers several new chapters on topics such as supervisors as leaders; goal setting; supervisory communication; improving communications and social media commu-nications; multiculturalism; evaluating on-the-job performance and performance improvement; behaviors of leaders; team building; teaching methods for training; causes of conflict in the workplace; super-vising employees; supervisors delegating; and common mistakes in delegating.

Revenue Management & FinanceHospitality Management & Human Resources

Hospitality Management & Human Resources

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Hospitality Strategic Management: Concepts and Cases, 2nd EditionCathy A. Enz, Cornell University

978-0-470-08359-8 676 pp. • Hardcover • 2010

Instructor’s Manual: 978-0-470-25733-3 PowerPoint Slides

Also available: Wiley E-Textbook

Cases in Hospitality Management: A Critical Incident Approach, 2nd EditionTimothy R. Hinkin, Cornell University

978-0-471-68693-4 176 pp. • Softcover • 2006

Instructor’s Manual: 978-0-471-77149-4

Hospitality Employee Management and Supervision: Concepts and Practical ApplicationsKerry L. Sommerville, Sullivan University

978-0-471-74522-8 360 pp. • Softcover • 2007

Instructor’s Manual: 978-0-470-09942-1

Also available: Wiley E-Textbook

Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition Stephen Barth, University of Houston

978-1-118-08563-9512 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-15223-2 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

Hospitality Law, Fourth Edition maintains the logical flow developed in the Third Edition, but now with the latest updates and revisions with regard to changes in the law that ensure the most current information for hospitality law students. The Fourth Edition includes information on relevant recent events and trends, such as the impact of recent economic collapse on hotel development, enhanced coverage of travel & tourism with increased international perspective, new information on data privacy, increased information on safety and security, and updates to legal case studies and decision-making legal scenarios. Chapter web exercises have also been updated to ensure accuracy, and strategic links have been added throughout the chapter to ensure currency with regard to law changes since the last edition.

Hospitality Marketing Management, 5th EditionRobert D. Reid, James Madison University David C. Bojanic, University of Texas

978-0-470-08858-6 672 pp. • Hardcover • 2010

Instructor’s Manual: 978-0-470-25404-2 Respondus Test Bank PowerPoint Slides

Also available: Wiley E-Textbook

Hotel Front Office Management, 5th EditionJames A. Bardi, The Pennsylvania State University, Berks Campus

978-0-470-63752-4512 pp. • Hardcover • 2011

Online Instructor’s Manual PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

Hospitality Management & Human Resources Hospitality Law

Front Office & Hotel Lodging

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Housekeeping Management, 2nd Edition Matt A. Casado, Northern Arizona University

978-1-118-07179-3288 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-15216-4 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

The Second Edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry but with a stronger focus on the engineering aspects of house-keeping. The overarching concept of the text spotlights three major areas of exper-tise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations.

The text explores the role of the housekeeping department in hotel/lodging operations, and focuses mainly on the effective communication between the housekeeping, front office, and engineering and maintenance staff.

This book also incorporates new concepts of energy conservation and risk management to address the latest sustainability and security trends in the industry, as well as updated information on guestroom technology.

Professional Management of Housekeeping Operations, 5th EditionThomas J. A. Jones, University of Nevada

978-0-471-76244-7 496 pp. • Hardcover • 2008

Instructor’s Manual: 978-0-470-13502-0 PowerPoint Slides

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, and from staff scheduling to cleaning. With expanded attention to leadership and training, budgeting and cost control, and the increasingly vital responsibility for environ-mentally safe cleaning, this book also includes numerous case studies that help readers grasp concepts in a real-world setting.

Resorts: Management and Operation, 3rd Edition Robert Christie Mill, University of Denver

978-1-118-07182-3496 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-15222-5 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

The Third Edition of Resorts: Management and Operation is a summary of almost 30 years of thought, analysis, and research into the field of resort management, written from a business viewpoint while taking into account the unique structure of resorts. The text is divided into three sections; each section has a philosophical basis for the inclusion of the subsequent principles and practices.

• The first section covers major types of resorts: those that are mountain-based, beach-based and golf/tennis based.

• The second section highlights what makes managing a resort different from managing a “regular” hotel.

• The final section features a newly expanded chapter on spas, pools, and indoor water parks along with individual chapters on specialty resorts, cruise ships and casinos, reflecting the importance of these types of properties.

Housekeeping ManagementHotel Lodging & Management

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Hotel Management and Operations, 5th EditionMichael J. O’Fallon, James Madison University Denney G. Rutherford, Washington State University

978-0-470-17714-3 512 pp.• Softcover • 2011

Instructor’s Manual: 978-0-470-25403-5 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

Hotel and Lodging Management: An Introduction, 2nd EditionAlan T. Stutts, Brown University James F. Wortman, University of Houston

978-0-471-47447-0 368 pp. • Hardcover • 2006

Instructor’s Manual: 978-0-471-69605-6

Tourism: Principles, Practices, Philosophies, 12th Edition Charles R. Goeldner, University of Colorado J.R. Brent Ritchie, University of Calgary

978-1-118-07177-9512 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-15224-9 PowerPoint Slides Respondus Test Bank Tourism Video Library and Discussion Guide

Also available: Wiley E-Textbook

The Twelfth Edition of Tourism: Principles, Practices, Philosophies explores major concepts in tourism, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. It provides an overview of the principles, practices, and philosophies that affect the cultural, social, economic, psychological, and marketing aspects of human travel and the tourism industry, while looking at all aspects of the industry that serves travelers.

The Twelfth Edition is an overall update of this leading comprehensive tourism text. Because the tourism industry changes so rapidly, the revision involves adding new developments, updating data, updating profiles, expanding some sectors, adding new web sites, adding selected references, and expanding the glossary. Plus, B&Bs, timeshare, meetings and conventions, sustainable tourism, climate change, social media, mobile marketing are some topics given expanded coverage in this new edition.

New! Tourism Videos and Discussion Guide from ABC News to accompany Tourism, 12th Edition

Casino Operations Management, 2nd EditionJim Kilby, University of Nevada Jim Fox, University of Nevada Anthony F. Lucas, University of Nevada

978-0-471-26632-7 416 pp. • Hardcover • 2005

Instructor’s Manual: 978-0-471-46008-4

Hotel Lodging & Management Travel & Tourism Gaming & Casinos

www.wiley.com/college/sc/culhospcatalog • 25

NEW!

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26 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2013

Special Events: A New Generation and the Next Frontier, 6th EditionJoe Goldblatt, Queen Margaret University, School of Business, Enterprise and Management, Tourism, Hospitality and Events (THE Group)

978-0-470-44987-5 560 pp. • Hardcover • 2011

Instructor’s Manual: 978-0-470-64189-7 PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

Ethics and Corporate Social Responsibility in the Meetings and Events IndustryElizabeth Henderson Mariela McIlwraith

978-1-118-07355-1 320 pp. • Hardcover • 2013

Online Instructor’s ManualRespondus Test BankPowerPoint Slides

Also available: Wiley E-Textbook

Ethics and Corporate Social Responsibility in the Meetings and Events Industry is a comprehensive roadmap that prepares event professionals for the economic, environmental, and social challenges ahead, and transforms the industry for the long run. This timely text inspires us to view corporate social responsibility, ethics, and sustainability as no longer just best practices, but as business standards. With its practical tools and insights, students are compelled to build an industry where meetings and events contribute positively and ethically to communities and cultures. Intended to build sustainable leaders in the industry, this book offers the knowledge to get started and the momentum to continue.

CONTENTS Introduction to Corporate Social Responsibility and Ethics for Meetings and Events. 2. Business Ethics and the Meetings and Events Industry. 3. Strategies for Sustainable Meetings. 4. Social Responsibility and Culture. 5. Meetings, Events, and Environmental Science. 6. Shared Value and Strategic Corporate Responsibility. 7. Communication, Marketing, and Public Relations. 8. Sustainable Supply Chains for Meetings and Events. 9. Sustainability Measurement and Evaluation. 10. Sustainability Reporting for Meetings and Events. 11. Risk Management and Legal Considerations. 12. Backcasting for a Sustainable Meetings and Events Industry.

Professional Event Coordination, 2nd EditionJulia Rutherford Silvers

978-0-470-56071-6512 pp. • Hardcover • 2012

Instructor’s Manual: 978-1-118-17336-7 PowerPoint Slides Respondus Test Bank

Written by expert event manager Julia Rutherford Silvers, the book outlines the tools and strategies to effectively procure, organize, implement, and monitor all the products, vendors, and services needed to bring an event to life. Enhanced throughout with useful checklists, tables, and sample forms, the book includes chapters on every-thing from Developing the Event Site and Providing the Event Infrastructure to Ancillary Programs, Food and Beverage Operations, and Vendors and Volunteers. The practical information is supplemented throughout the book by “On-Site Insights” featuring real-world examples from successful event planners, as well as chapter objectives, discussion questions, and exercises in professional event coordination to help readers build key skills and test their knowledge.

Event Management

NEW! NEW!

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Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Exhibitions, 2nd EditionChris Preston Leonard H. Hoyle

978-0-470-89107-0320 pp. • Hardcover • 2012

From the basics of promoting an event to the use of events as marketing strategies them-selves, Preston provides straightforward advice and information on all the latest event marketing techniques. The book covers marketing for all types of events, including festivals, corporate and association events, and social functions, and a full chapter on digital event marketing covers all the latest e-marketing strategies. Case Studies provide real-world examples of successful marketing efforts, while Discussion Questions for each chapter provide opportunities for further exploration of key concepts.

The Complete Guide to Greener Meetings and EventsSamuel deBlanc Goldblatt978-0-470-64010-4 320 pp. • Hardcover • 2012

Online Instructor’s Manual PowerPoint Slides Respondus Test Bank

Also available: Wiley E-Textbook

While there are many reasons to incorporate sustainable practices into meetings and events—including saving costs and resources, protecting the environment, improving social issues, doing business more efficiently and effectively, and attracting new audiences—the number one reason to go green is to do business better. The Complete Guide to Greener Meetings and Events is divided into three parts which reflect defining principles of greener meetings and events: Innovation, Conservation, and Education.

The text broadly explores sustainable management in the hospitality, tourism, conference and exhibition, and meeting and event industries, as well as countless smaller industries that include arts and music festivals and tour operators. Readers who are studying in, working in, or even just interested in these industries will reap innumerable benefits from the exciting journey ahead of them in this book.

The Complete Guide to Careers in Special Events: Step Toward Success!Gene Columbus, University of Central Florida, Orlando, FL

978-0-470-46325-3 240 pp. • Softcover • 2011

Online Instructor’s Manual

Also available: Wiley E-Textbook

Package this book with any Events Book for $15. Please contact your local sales rep for details.

Art of the Event: Complete Guide to Designing and Decorating Special EventsJames C. Monroe 978-0-471-42686-8 448 pp. • Hardcover • 2006

Global Meetings and ExhibitionsCarol Krugman Rudy R. Wright978-0-471-69940-8 288 pp. • Hardcover • 2007

The Guide to Successful Destination ManagementPat Schaumann978-0-471-22625-3 288 pp. • Hardcover • 2004

Event Management

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NEW! NEW!

Also Available in the Wiley Events Series:

Page 30: Hospitality, Culinary Arts,& Tourism Catalog 2013

Events Exposed: Managing and Designing Special EventsLena Malouf

978-0-470-90408-4256 pp. • Hardcover • 2011

Written by a renowned expert in the special events industry who has won countless accolades for her work, Events Exposed delivers straightforward advice on operating a successful special events business, gleaned from Malouf’s 40+ years in the event planning industry. The book includes guidance on developing a strategy, identifying potential clients, developing proposals, building an event budget, coordinating with contractors, and much more. And beyond the business components, the book also provides a section on designing successful events, including tabletop, ceiling, and wall decor, while a chapter on developing thematic concepts illustrates how an event planner can successfully bring a theme to life.

Festival and Special Event Management, 5th EditionJohnny Allen William O’Toole Robert Harris Ian McDonnell

978-1-742-16461-8 400 pp. • Softcover • 2011

A Meeting Planner’s Guide to Catered EventsPatti J. Shock, University of Nevada, Las Vegas John M. Stefanelli, University of Nevada, Las Vegas

978-0-470-12411-6 324 pp. • Hardcover • 2009

Instructor’s Manual: 978-0-470-25391-5

Event Management

28 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2013

Also Available in the Wiley Events Series:

The Sports Event Management and Marketing PlaybookFrank Supovitz978-0-471-46007-7 496 pp. • Hardcover • 2005

Event Entertainment and ProductionMark Sonder, George Washington University978-0-471-26306-7 456 pp. • Hardcover • 2004

Event SponsorshipBruce E. Skinner Vladimir Rukavina978-0-471-12601-0 320 pp. • Hardcover • 2003

Corporate Event Project ManagementWilliam O’Toole Phyllis Mikolaitis, George Washington University978-0-471-40240-4 304 pp. • Hardcover • 2002

Event Risk Management and SafetyPeter E. Tarlow978-0-471-40168-1 288 pp. • Hardcover • 2002

The International Dictionary of Event Management, 2nd EditionJoe Goldblatt, George Washington University Kathleen S. Nelson, University of Nevada978-0-471-39453-2 304 pp. • Softcover • 2001

Page 31: Hospitality, Culinary Arts,& Tourism Catalog 2013

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New Ad To Come

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Allen, Festival and Special Event Management, 5th Edition, 978-1-742-16461-8 ................28

Bagdan, Guest Service in the Hospitality Industry, 978-1-118-07180-9.....................18

Baraban, Successful Restaurant Design, 3rd Edition, 978-0-470-25075-4 ................19

Bardi, Hotel Front Office Management, 5th Edition, 978-0-470-63752-4 ................23

Barrows, Introduction to the Hospitality Industry, 8E, 978-0-470-39916-3 ..............21 Instructor’s Manual, 978-0-470-40250-4 ....21 Study Guide, 978-1-118-00443-2 ...............21 Book & Study Guide Set, 978-1-118-10361-6 ....................................21 Introduction to Management in the Hospitality Industry, 10th Edition, 978-0-470-39974-3 ....................................21 Instructor’s Manual, 978-0-470-40261-0 ....21 Study Guide, 978-1-118-00460-9 ...............21 Book & Study Guide Set, 978-1-118-10391-3 ........................................21

Barth, Hospitality Law: Managing Legal Issues in the Hospitality Industry, 4th Edition, 978-1-118-08563-9 ................... 23 Instructor’s Manual, 978-1-118-15223-2 .....23

Birchfield, Design and Layout of Foodservice Facilities, 3rd Edition, 978-0-471-69963-7 19 Instructor’s Manual, 978-0-470-13505-1 ....19

Blocker, Culinary Math, 3rd Edition, 978-0-470-06821-2 ........................................ 14 Instructor’s Manual,978-0-470-13512-9 .....14

Boyle, Plating for Gold: A Decade of Desserts from the World and National Pastry Team Championships, 978-1-118-05984-5 ...........8

Brefere, So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition, 978-0-470-08856-2 ...........................................12 Instructor’s Manual, 978-0-470-25395-3 .....12 So You Are a Chef: Managing Your Culinary Career, 978-0-470-25127-0 ........13

Carroll, Tasting Success: Your Guide to Becoming a Professional Chef, 978-0-470-58154-4 ....................................12 Leadership Lessons From a Chef: Finding Time to Be Great, 978-0-470-12530-4 ......13

Casado, Housekeeping Management, 2nd Edition, 978-1-118-07179-3 ................24 Instructor’s Manual, 978-1-118-15216-4 ....24

Civitello, Cuisine and Culture: A History of Food and People, 3rd Edition, 978-0-470-40371-6 ......................................4 Instructor’s Manual, 978-0-470-41193-3 ....4

Columbus, The Complete Guide to Careers in Special Events: Step Toward Success!, 978-0-470-46325-3 ....................................27

Cracknell, Escoffier: Le Guide Culinaire, Revised, 978-0-470-90027-7 ........................ 13

Custer, Food Styling, 978-0-470-08019-1 ......4 Dahmer, Restaurant Service Basics,

2nd Edition, 978-0-470-10785-0 ................18 Instructor’s Manual, 978-0-470-25736-4 ....18

DeFranco, Hospitality Financial Management, 978-0-471-69216-4 .............22 Instructor’s Manual, 978-0-471-78196-7 ....22

DiMuzio, Bread Baking: An Artisan’s Perspective, 978-0-470-13882-3...............10 Instructor’s Manual, 978-0-470-25727-2 ...10

Dittmer, Principles of Food, Beverage, and Labor Cost Controls, 9th Edition, 978-0-471-78347-3 ....................................16 Instructor’s Manual, 978-0-470-25732-6 .....16 Study Guide, 978-0-470-14056-7 ...............16 Book & Study Guide Set, 978-0-470-25866-8 ........................................ 16

Dopson, Food and Beverage Cost Control, 5th Edition, 978-0-470-25138-6 ................16 Instructor’s Manual, 978-0-470-25738-8 .....16 Study Guide, 978-0-470-25139-3 ...............16 Book & Study Guide Set, 978-0-470-59476-6 ....................................16 Managerial Accounting for the Hospitality Industry, 978-0-471-72337-0.....................21 Instructor’s Manual, 978-0-470-25737-1 ....21 Study Guide, 978-0-470-14055-0 ...............21 Book & Study Guide Set, 978-0-470-25865-1 ....................................21

Drummond, Nutrition for Foodservice and Culinary Professionals, 8th Edition, 978-1-118-42973-0 ........................................6

Enz, Hospitality Strategic Management: Concepts and Cases, 2nd Edition, 978-0-470-08359-8 ......................................23 Instructor’s Manual, 978-0-470-25733-3 ....23

Feinstein, Purchasing: Selection and Procurement for the Hospitality Industry, 8th Edition, 978-0-470-29046-0 ................16 Instructor’s Manual, 978-0-470-31659-7 ... 16 Study Guide, 978-0-470-31658-0 ...............16 Book & Study Guide Set, 978-1-118-11544-2 ....................................16 Purchasing for Chefs: A Concise Guide, 2nd Edition, 978-0-470-29216-7................16 Instructor’s Manual, 978-0-470-31657-3 ....16

Felder, Savory Sweets: From Ingredients to Plated Desserts, 978-0-471-74058-2 .....10 Instructor’s Manual, 978-0-470-04514-5 ....10

Figoni, How Baking Works: Exploring the Fundamentals of Baking Science, 3rd Edition, 978-0-470-39267-6 ..................9 Instructor’s Manual, 978-0-470-39814-2 ....9

Fischer, At Your Service: A Hands-On Guide to the Professional Dining Room, 2nd Edition, 978-0-7645-5747-7 ................18

Garrett, Master Class with Toba Garrett, 978-0-470-58122-3 ......................................7 Professional Cake Decorating, 2nd Edition, 978-0-470-38009-3 ..................9 Instructor’s Manual, 978-0-470-38231-8 ....9 Wedding Cake Art and Design: A Professional Approach, 978-0-470-38133-5 ..10 Instructor’s Manual, 978-0-470-38351-3 ....10

Gibson, The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World, 978-0-470-28318-9 ..............12 Instructor’s Manual, 978-0-470-31653-5 ....12

Gisslen, Professional Cooking, 7th Edition, 978-0-470-19752-3 ......................................3 Instructor’s Manual, 978-0-470-25394-6 ....3 Study Guide, 978-0-470-19751-6 .................3 Book & Study Guide Set, 978-0-470-56534-6 ......................................3 Professional Baking, 6th Edition, 978-1-118-25436-3 ......................................8 Instructor’s Manual, 978-1-118-15832-6 ....8 Study Guide, 978-1-118-15833-3 .................8

Book & Study Guide Set, 978-1-118-25148-5 ......................................8

Goeldner, Tourism: Principles, Practices, Philosophies, 12th Edition, 978-1-118-07177-9 ....................................25

Instructor’s Manual, 978-1-118-15224-9 ..25 Goldblatt, Joe, Special Events:

A New Generation and the Next Frontier, 6th Edition, 978-0-470-44987-5 ................26 Instructor’s Manual, 978-0-470-64189-7 ....26 The International Dictionary of Event Management, 2nd Edition, 978-0-471-39453-2 ....................................28

Goldblatt, Samuel deBlanc, The Complete Guide to Greener Meetings and Events, 978-0-470-64010-4 ....................................27

Greweling, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition, 978-0-470-42441-4 ......................................8

Grosvenor, Visualizing Nutrition, 2nd Edition, 978-1-118-01380-9 ..................6

Hamelman, Bread: A Baker’s Book of Techniques and Recipes, 2nd Edition, 978-1-118-13271-5 ........................................7

Harrington, Food and Wine Pairing: A Sensory Experience, 978-0-471-79407-3 ....12 Instructor’s Manual, 978-0-470-04513-8 ....12

Hayes, David, Revenue Management for the Hospitality Industry, 978-0-470-39308-6 ...22 Human Resources Management in the Hospitality Industry, 978-0-470-08480-9 ...22 Instructor’s Manual, 978-0-470-25398-4 ....22 Study Guide, 978-0-470-14060-4 ...............22 Book & Study Guide Set, 978-0-470-25867-5 ..........................................22

Hayes, Ronald, Creating Your Culinary Career, 978-1-118-11684-5 .......................12

Henderson, Ethics and Corporate Social Responsibility in the Meetings and Events Industry, 978-1-118-07355-1.....................26

Hinkin, Cases in Hospitality Management: A Critical Incident Approach, 2nd Edition, 978-0-471-68693-4 ....................................23

Instructor’s Manual, 978-0-471-77149-4 ....23 Jagels, Hospitality Management Accounting,

9th Edition, 978-0-471-68789-4 ................21 Instructor’s Manual, 978-0-471-78199-8 ..... 21 Student Workbook, 978-0-471-68926-3 ....21 Book & Study Guide Set, 978-0-470-04404-9 ....................................21

Jones, Thomas J. A., Professional Management of Housekeeping Operations, 5th Edition, 978-0-471-76244-7 ................24 Instructor’s Manual, 978-0-470-13502-0 ....24

Jones, Terri, Culinary Calculations: Simplified Math for Culinary Professionals, 2nd Edition, 978-0-471-74816-8 ................14 Instructor’s Manual, 978-0-470-04508-4 ..... 14

Katsigris, The Bar and Beverage Book, 5th Edition, 978-0-470-24845-4 ................11 Instructor’s Manual, 978-0-470-65040-0 .... 11 Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition, 978-0-471-76248-5 ................19 Instructor’s Manual, 978-0-470-25401-1 ... 19

Kilby, Casino Operations Management, 2nd Edition, 978-0-471-26632-7 ................25 Instructor’s Manual, 978-0-471-46008-4 ....25

Index

30 • Wiley Hospitality, Culinary Arts & Tourism Catalog 2013

Page 33: Hospitality, Culinary Arts,& Tourism Catalog 2013

Kolpan, Exploring Wine: The Culinary Institute of America’s Guide to Wines of the World, 3rd Edition, 978-0-471-77063-3 ....11 Instructor’s Manual, 978-0-471-20952-2 ....11

Kotschevar, Management by Menu, 4th Edition, 978-0-471-47577-4 ................17 Instructor’s Manual, 978-0-470-16765-6 .... 17 Study Guide, 978-0-470-14053-6 ...............17 Book & Study Guide Set, 978-0-470-16770-0 ....................................17 Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition, 978-0-471-47578-1 ................18 Instructor’s Manual, 978-0-470-23949-0 ..... 18

Kowalski, The Art of Charcuterie, 978-0-470-19741-7 ......................................5 Instructors’ Manual, 978-1-118-01288-8 ..... 5

Krugman, Global Meetings and Exhibitions, 978-0-471-69940-8 ....................................27

Leonard, Modern Buffets: Blueprint for Success, 978-0-470-48466-1 ...............20

Instructor’s Manual, 978-0-470-49088-4 .....20 Lynch, The Book of Yields: Accuracy in

Food Costing and Purchasing, 8th Edition, 978-0-470-19749-3 ................16 Instructor’s Manual, 978-0-470-25729-6 ....16 The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition CD-ROM, 978-0-470-59477-3 ....................16

Malouf, Events Exposed: Managing and Designing Special Events, 978-0-470-90408-4 ....................................28

Mattel, Catering: A Guide to Managing a Successful Business Operation, 978-0-7645-5798-9 ....................................20 Instructor’s Manual, 978-0-470-25870-5 .....20

McVety, Fundamentals of Menu Planning, 3rd Edition, 978-0-470-07267-7 ................17 Instructor’s Manual, 978-0-470-25734-0 ..17

Migoya, The Elements of Dessert, 978-0-470-89198-8 ......................................7 The Modern Café, 978-0-470-37134-3 ......10 Frozen Desserts, 978-0-470-11866-5 .......10 Instructor’s Manual, 978-0-470-38495-4 ....10

Mill, Resorts: Management and Operation, 3rd Edition, 978-1-118-07182-3 ................24 Instructor’s Manual, 978-1-118-15222-5 ....24

Monroe, Art of the Event: Complete Guide to Designing and Decorating Special Events, 978-0-471-42686-8 .......................27

Murphy, QuickBooks for the Restaurant, 978-0-470-08518-9 ....................................22 Instructor’s Manual, 978-0-470-25730-2 ....22

National Environmental Health Association, Professional Food Manager, 3rd Edition, 978-1-118-38087-1 ....................................15 Book with Exam Answer Sheet, 978-1-118-38104-5 ....................................15 Book with Online Exam Voucher, 978-1-118-38105-2 ....................................15 Online Course & Print Exam Answer Sheet, 978-1-118-38109-0 .........................15 Online Course & Online Exam Voucher, 978-1-118-38111-3 ....................................15

Notter, The Art of the Confectioner: Sugarwork and Pastillage, 978-0-470-39892-0 ..........10 Instructor’s Manual, 978-0-470-40266-5 .....10

O’Fallon, Hotel Management and Operations, 5th Edition, 978-0-470-17714-3 ................25

Instructor’s Manual, 978-0-470-25403-5 ....25

O’Toole, Corporate Event Project Management, 978-0-471-40240-4 .............28

Pogash, Boston’s Official Bartender’s Guide, 75th Anniversary, 978-0-470-88234-4 ......11 Boston’s Official Bartender’s Guide, 75th Anniversary, Pocket Edition, 978-0-470-88233-7 ....................................11

Preston, Event Marketing: How to Successfully Promote Events, Festivals, Conventions, and Expositions, 978-0-470-89107-0 .........27

QA International, The Visual Food Lover’s Guide, 978-0-470-50559-5 .........................14

Reid, Hospitality Marketing Management, 5th Edition, 978-0-470-08858-6 ................23 Instructor’s Manual, 978-0-470-25404-2 ....23

Reynolds, Foodservice Management Fundamentals, 978-0-470-40906-0 ..........17

Rinsky, The Pastry Chef’s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional, 978-0-470-00955-0 ........................................9

Sackett, Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, 978-0-470-17996-3 ................5 Instructor’s Manual, 978-0-470-25399-1 ....5 Study Guide, 978-0-470-28473-5 .................5 Book & Study Guide Set, 978-0-470-48663-4 ......................................5

Scanlon, Catering Management, 4th Edition, 978-1-118-09149-4 ................19

Schaumann, The Guide to Successful Destination Management, 978-0-471-22625-3 ....................................27

Shock, On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition, 978-0-470-55175-2 .....20 A Meeting Planner’s Guide to Catered Events, 978-0-470-12411-6 .......................28 Instructor’s Manual, 978-0-470-25391-5 ... 28

Sikorski, Cooking to the Image: A Plating Handbook, 978-1-118-07597-5 ....................4

Silvers, Professional Event Coordination, 2nd Edition, 978-0-470-56071-6 ............... 26 Instructor’s Manual, 978-1-118-17336-7 ....26

Skinner, Event Sponsorship, 978-0-471-12601-0 ....................................28

Small, Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits, 978-0-470-13883-0 ....................................11 Instructor’s Manual, 978-0-470-25731-9 .....11

Smolin, Nutrition: Science and Applications, 3E, 978-1-118-28826-9 ................................6

iProfile CD: Assessing Your Diet and Energy Balance, 3.0, 978-1-118-42290-8 .....6

Sommerville, Hospitality Employee Management and Supervision: Concepts and Practical Applications, 978-0-471-74522-8 ...............23 Instructor’s Manual, 978-0-470-09942-1 ....23

Sonder, Event Entertainment and Production, 978-0-471-26306-7 ....................................28

Stutts, Hotel and Lodging Management: An Introduction, 2nd Edition, 978-0-471-47447-0 ....................................25 Instructor’s Manual, 978-0-471-69605-6 ....25

Supovitz, The Sports Event Management and Marketing Playbook, 978-0-471-46007-7 ....28

Tarlow, Event Risk Management and Safety, 978-0-471-40168-1 ........................28

The Culinary Institute of America, The Professional Chef, Digital Edition,

978-1-118-12012-5 ......................................3 The Professional Chef, 9th Edition,

978-0-470-42135-2 ......................................3 Instructor’s Manual, 978-1-118-13858-8 ....3 Study Guide, 978-1-118-13988-2 .................3 Techniques of Healthy Cooking, 4th Edition, 978-0-470-63543-8 ..................4 Garde Manger: The Art and Craft of the Cold Kitchen, 4th Edition, 978-0-470-58780-5 ....5 Instructor’s Manual, 978-1-118-14006-2 ....5 Study Guide, 978-1-118-17363-3 .................5 Baking and Pastry: Mastering the Art and Craft, 2nd Edition, 978-0-470-05591-5 .......9 Instructor’s Manual, 978-0-470-25869-9 ....9 Study Guide, 978-0-470-25868-2 .................9 Math for the Professional Kitchen, 978-0-470-50896-1 ....................................13 Instructor’s Manual, 978-1-118-17338-1 ....13 In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools, 978-0-470-08026-9 ....................................14 Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition, 978-0-470-19740-0................18

The Editors of SeaFood Business, Seafood Handbook: The Comprehensive Guide to Sourcing, Buying, and Preparation, 2nd Edition, 978-0-470-40416-4................14

The International Culinary Schools at The Art Institutes, International Cuisine, 978-0-470-41076-9 ......................................5 Instructor’s Manual, 978-0-470-25406-6 ... 5 American Regional Cuisine, 2nd Edition, 978-0-471-79084-6 ......................................5 Instructor’s Manual, 978-0-471-78131-8 ... 5 The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service, 978-0-470-52429-9 ....................................12 Instructor’s Manual, 978-0-470-25407-3 ....12

Thomas, Off-Premise Catering Management, 3rd Edition, 978-0-470-88971-8 ...............20

Underly, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, 978-1-118-02957-2 ..........14

Walker, The Restaurant: From Concept to Operation, 6th Edition, 978-0-470-62643-6 ..17 Instructor’s Manual, 978-0-470-62645-0 .... 17 Study Guide, 978-0-470-93045-8 ...............17 Book & Study Guide Set, 978-1-118-01195-9 ..17 Supervision in the Hospitality Industry, 7th Edition, 978-1-118-07178-6 ................22 Instructor’s Manual, 978-1-118-15225-6 .... 22 Study Guide, 978-1-118-15226-3 ...............22 Book & Study Guide Set, 978-0-470-48661-0 .....................................22

Wallace, The Professional Personal Chef: The Business of Doing Business as a Personal Chef, 978-0-471-75219-6 ...........13 Instructor’s Manual, 978-0-470-04506-0 ..13

Weygandt, Hospitality Financial Accounting, 2nd Edition, 978-0-470-08360-4................21 Instructor’s Manual, 978-0-470-25735-7 ....21 Excel Working Papers on CD-ROM, 978-0-470-28830-6 ....................................21 Working Papers (Print), 978-0-470-14057-4 ...21 Book & Excel Working Papers Set, 978-0-470-32730-2 ....................................21 Book & Working Papers Set, 978-0-470-32728-9 ....................................21

Index

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