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  • Food Fundamentals (10e)

    Title type
    For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition.   This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It intro... Read more >

  • Foods: Experimental Perspectives (8e)

    Title type
    For courses in experimental foods, food science, and related topics.  Preparing aspiring professionals with clearly written, in-depth scientific coverage of food and its safe preparation. Never before has food received so much attention. Today's news shines a spotlight on food, food scie... Read more >

  • Foodservice Organizations: A Managerial and Systems Approach (9e)

    Title type
    For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.   Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range o... Read more >

  • Foundations of Cost Control

    Title type
    For courses in Culinary Cost Control.   Cost Control: A Fundamental Approach inspires students to learn cost control as an essential skill for any future chef or foodservice manager. Students begin by mastering key culinary math basics, making subsequent cost control equations easier to unde... Read more >

  • Foundations of Lodging Management (2e)

    Title type
    For junior college or undergraduate courses in hotel management, lodging operations, and hospitality.   Written in an easy-to-read, easy-to-understand style, Foundations of Lodging Management, explores how the lodging industry and the hotels in the industry operate. With coverage of both smal... Read more >