by Birdie, Arvind K., Munjal, Sandeep, Bhushan, Sudhanshu, (Education analyst), Sharma, Savita, Singh, Anjana, Tiwari, Shweta, Bharwani, Sonia, Babu, Vimal, Tripathi, Gaurav, De, Debpriya
fromAdvances in hospitality and tourism book series
by Birdie, Arvind K., Munjal, Sandeep, Bhushan, Sudhanshu, (Education analyst), Sharma, Savita, Singh, Anjana, Tiwari, Shweta, Bharwani, Sonia, Babu, Vimal, Tripathi, Gaurav, De, Debpriya
fromAdvances in hospitality and tourism book series
"India has been in transition for the last two decades, moving from a mixed economy toward a market economy model, and the Indian hospitality industry is metamorphosing into a mature industry. It is time that the story of the Indian hospitality industry is told. The Indian Hospi…
Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materi…
"A century ago, virtually all food -- fruits, vegetables, grains, meat, and dairy -- was local, grown at home or sourced within a few miles. But today, most food consumed in the United States comes from industrial farms and concentrated animal feeding operations (CAFOs), with ra…
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century<U+2014>from dinners in dining cars to lunches at station buffets and foods purchased from platform …
"In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Bev…
"In order for foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well as an understanding of food and beverage sanitation, production, and service methods. This fully updated sixth edition of Food and Bev…
Restaurants have never been exclusively about food. Since the first 'restorative' establishments opened in eighteenth-century Paris, restaurants have been places to see and be seen, to show off style and distinction - and to feel at home among strangers. The impatient customers …
