With over 728 entries, this book covers everything you need to know, from a concise definition of back office systems, to management accounting and yield management.
Supports students in gaining a comprehensive overview of the industry: personal skills, service areas, equipment, and menus.
Napkin folds bring a touch of elegance, whimsy or retro style to your table.
Offers insights into the triggers of customer aggression against service employees, explores its consequences, and provides practical advice for handling abusive customers.
Lusciously illustrated with images from van Wyck's most spectacular events, this is the perfect primer on throwing parties that are as much fun to give as they are to attend.
Simon Woods gives clear and practical guidance on how to read any wine label.
This book offers insights into the demands made on staff in service encounters in tourism, events and hospitality roles.
First published in 1904, features biographies of more than fifty African American head waiters and f staff, giving insight into the traditions and personalities that shaped these culinary institutions.