E-Boook for Hospitality
- 1000bartender (2005) (17)
- 1 - Breakfast and Brunch Cocktails.pdf (131.42KB)
- 2 - Lounge Lizards Classic Cocktails.pdf (126.22KB)
- 3 - Champagne Concoctions.pdf (121.94KB)
- 4 - Martini Madness.pdf (128.76KB)
- 5 - After Dinner Dreams.pdf (122.14KB)
- 6 - Bahama Mama Tropical Drinks.pdf (131.21KB)
- 7 - Shots and Slammers For The Perpetual 21-Year-Old.pdf (122.06KB)
- 8 - Vintage Cocktails.pdf (127.67KB)
- 9 - Tempting Tipples For Festive Frolics.pdf (135.55KB)
- 10 - Virgin Jacks and Jills.pdf (125.53KB)
- 11 - Cures Without Cussing.pdf (51.13KB)
- Acknowledgements.pdf (11.6KB)
- Bartending 101.pdf (37.57KB)
- Glossary.pdf (64.63KB)
- Index.pdf (662.53KB)
- Introduction.pdf (44.37KB)
- Table of Contents.pdf (15.72KB)
- Accounting and Financial Analysis in the Hospitality Industry (2005) (17)
- 1 - Introduction to Numbers-Accounting and Financial Analysis.pdf (174.24KB)
- 2 - Foundations of Financial Analysis.pdf (133.19KB)
- 3 - Accounting Department Organization and OPerations.pdf (252.44KB)
- 4 - The Profit and Loss (P and L) Statement.pdf ( bytes)
- 5 - The Balance Sheet (A and L) and Statement of Cash Flow.pdf ( bytes)
- 6 - Hotel Management Reports.pdf (155.21KB)
- 7 - Revenue Management.pdf (144.62KB)
- 8 - Comparison Reports and Financial Analysis.pdf (143.11KB)
- 9 - Forecasting - A Very Important Management Tool.pdf (251.1KB)
- 10 - Budgets.pdf (117.03KB)
- 11 - Corporate Annual Reports.pdf (84.76KB)
- 12 - Personal Financial Literacy.pdf (92.63KB)
- Contents.pdf (25.63KB)
- Foreword.pdf (21.91KB)
- Glossary.pdf (46.4KB)
- Index.pdf (42.77KB)
- Preface.pdf (27.01KB)
- A Guide to Food Hygiene (2007) (5)
- A Hospitality Guide (2011) (13)
- 1. Contents.pdf (190.93KB)
- 2. Chapter 1 - WHY WELCOME MATTERS.pdf (287.91KB)
- 3. Chapter 2 - Things I Love About Friendly Churches.pdf (282.15KB)
- 4. Chapter 3 - Reasons You May Not See Some Visitors Again.pdf (283.21KB)
- 5. Chapter 4 - 7 Habits of a Warm Church.pdf (415.21KB)
- 6. Chapter 5 - May I Get a Smile with that Handshake.pdf (241.98KB)
- 7. Chapter 6 - What Are Reasons Visitors Come Back.pdf (419.82KB)
- 8. Chapter 7 - 3 Tips to Encourage Awesome Hospitality.pdf (223.1KB)
- 9. Chapter 8 - What Will Happen to Your Guests This Sunday.pdf (390.21KB)
- 10. Chapter 9 - Attitude is Everything.pdf (452.65KB)
- 11. Chapter 10 - Are Smiles Contagious.pdf (205.6KB)
- 12. Chapter 11 - How Do I Get In.pdf (269.21KB)
- 13. Chapter 12 - Will You Give the Best Welcome.pdf (227.87KB)
- Architecture Ebook Architects Pocket Book of Kitchen Design (2005) (25)
- Acknowledgements.pdf (11.92KB)
- Advisory Organisations.pdf (17.77KB)
- Bibliography.pdf (16.83KB)
- Chapter 1 - History of the Kitchen.pdf (1.12MB)
- Chapter 2 Types of Kitchen.pdf (50.15KB)
- Chapter 3 - Planning.pdf (121.89KB)
- Chapter 4 - Kitchens for the Disabled.pdf (59.41KB)
- Chapter 5 - Safety in the Kitchen.pdf (47.07KB)
- Chapter 6 - Services.pdf (195.96KB)
- Chapter 7 - Sinks and Mixers.pdf (167.98KB)
- Chapter 8 - Waste disposal.pdf (175.61KB)
- Chapter 9 - Cooking Appliances.pdf (309.95KB)
- Chapter 10 - Extractors and Cooker Hoods.pdf (109.91KB)
- Chapter 11 - Cooling Appliances.pdf (90.23KB)
- Chapter 12 - Dishwashers.pdf (56.23KB)
- Chapter 13 - Storage.pdf (48.11KB)
- Chapter 14 - Cabinets.pdf (203.74KB)
- Chapter 15 - Worktops.pdf (197.43KB)
- Chapter 16 - Floor and Finishes.pdf (157.2KB)
- Contents.pdf (25.19KB)
- Directory.pdf (30.61KB)
- Index.pdf (30.84KB)
- Manufactures and Suppliers.pdf (46.85KB)
- Preface.pdf (17.33KB)
- Specification Checklist.pdf (13.77KB)
- Bake It (98)
- Acknowledgments.pdf (210.6KB)
- Appendix.pdf (189.47KB)
- Banana Cream Pie.pdf (537.83KB)
- Basic Yellow Cake.pdf (746.22KB)
- Beaver Tails.pdf (610.54KB)
- Beyond Baking.pdf (1.08MB)
- Black And White Crepe Cake.pdf (483.41KB)
- Blackberry Sorbet.pdf (854.93KB)
- Blueberry Compote.pdf (67.64KB)
- Bourbon-Chocolate Pecan Pie.pdf (136.85KB)
- Brown Butter Pizzelle.pdf (62.08KB)
- Brownies.pdf (891.76KB)
- Brown Sugar Panna Cotta.pdf (69.33KB)
- Buttercreams.pdf (66.48KB)
- Calvados Caramel Sauce.pdf (60.44KB)
- Candied Nuts.pdf (54.42KB)
- Cannelles.pdf (60.5KB)
- Carrot Streusel Muffins.pdf (577.4KB)
- Chocolate-Dipped Marshmallows.pdf (881.22KB)
- Chocolate Biscotti.pdf (572.85KB)
- Chocolate Can Be Cranky.pdf (55.07KB)
- Chocolate Cherry Hand Pies.pdf (56.68KB)
- Chocolate Gaze.pdf (68.97KB)
- Chocolate Hazelnut Cake.pdf (484.9KB)
- Chocolate Panna Cotta.pdf (306.62KB)
- Chocolate Pastry Cream.pdf (71KB)
- Chocolate Sauce.pdf (80.68KB)
- Chocolate Torrone.pdf (55.31KB)
- Chocolate Truffles.pdf (1.01MB)
- Chrustiki.pdf (563.55KB)
- Cider Doughnuts.pdf (782.85KB)
- Coconut Custard.pdf (58.85KB)
- Coconut Shortbread.pdf (591.88KB)
- Cover.pdf (4.32MB)
- Cream Cheese Frosting.pdf (69.67KB)
- Creamsicle Fudge.pdf (467.97KB)
- Crepes.pdf (117.52KB)
- Crepes Suzette.pdf (666.71KB)
- Decorating with Icing.pdf (789.87KB)
- Dulce De Leche Powder Puff Cookies.pdf (1.25MB)
- Equipment.pdf (155.34KB)
- Fancy-Looking Restaurant Foam.pdf (84.78KB)
- FIG & Walnut Cake.pdf ( bytes)
- Fontina Puffs.pdf (104.93KB)
- French Buttercream.pdf (73.22KB)
- Ganache Filling.pdf (67.7KB)
- Hazelnut Dacquoise Roulade.pdf (90.89KB)
- Hibiscus Gelee.pdf (75.33KB)
- Hot Cross Buns.pdf (85.27KB)
- How to Properly Cut a Layer Cake.pdf (92.22KB)
- Huckleberry Frozen Yogurt.pdf (53.28KB)
- Index.pdf (552.4KB)
- Ingredients & Substitutions.pdf ( bytes)
- Italian Buttercream.pdf (77.11KB)
- Jo Jo Bread.pdf (1.34MB)
- Lattice-Top Blueberry Pie.pdf (456KB)
- Lavash.pdf (588.35KB)
- Lemon Cream.pdf (84.91KB)
- Lemon Glaze.pdf (51.24KB)
- Macadamia-Key Lime Cheesecake.pdf (496.45KB)
- Make Your Own.pdf (82.07KB)
- Maple Pumpkin Cheesecake.pdf (98.04KB)
- No-Bake Ricotta Cheesecake.pdf (106.33KB)
- Oatmeal Raisin Cookies.pdf (497.19KB)
- Palmiers.pdf (527.95KB)
- Pancetta And Gorgonzola Scones.pdf (1.45MB)
- Passion Fruit Pate de Fruit.pdf (517.38KB)
- Pate A Choux.pdf (114.79KB)
- PB&J Whoopie Pies.pdf ( bytes)
- Peach And Raspberry Pecan Frangipane Tart.pdf (1.02MB)
- Peanut Brittle.pdf (574.38KB)
- Peanut Butter Filling.pdf (73.33KB)
- Persimmon Pudding In A Jar.pdf (465.46KB)
- Pistachio Cupcakes With Meyer Lemon Frosting.pdf (118.21KB)
- Plain Cheesecake.pdf (650.71KB)
- Poaching Fruit.pdf (114.95KB)
- Praline Muffins.pdf (532.04KB)
- Raspberry Coulis.pdf (65.41KB)
- Raspberry Sherbet.pdf (74.62KB)
- Red Velvet Macarons.pdf (440.99KB)
- Red Wine-Poached Pears With Mascarpone Cream.pdf (398.94KB)
- Robert D. Reid, David C. Bojanic - Hospitality Marketing Management-Wiley (2006).pdf ( bytes)
- Shortcut Puff Pastry.pdf (568.26KB)
- Shwowstoppers.pdf (373.13KB)
- Simple Pie Dough.pdf (73.81KB)
- ST.Honore Cake.pdf (211.99KB)
- Streusel-Topped Apple Pie.pdf (587.66KB)
- Sugar Lollipops.pdf (389.09KB)
- Summer-Fruit Crisp.pdf (58.35KB)
- SWISS BUTTERCREAM.pdf (68.72KB)
- The Art of Gif-Giving.pdf (84.56KB)
- The Magic of Custard.pdf (186.05KB)
- The Next LEVEL.pdf (330.39KB)
- Vanilla Ice Cream.pdf (111.23KB)
- Vanilla Pastry Cream.pdf (88.14KB)
- Whipped Cream.pdf (70.71KB)
- White Glaze.pdf (53.89KB)
- Zeppole.pdf (681.08KB)
- Baking4 (2012) (7)
- 1. Contents.pdf (49.16KB)
- 2. Chapter 1 - Lets Bake a Cake.pdf (73.66KB)
- 3. Chapter 2 - Cake Finishes.pdf (69.3KB)
- 4. Chapter 3 - Mixes.pdf (38.47KB)
- 5. Chapter 4 - Other Important Things to Do.pdf (41.26KB)
- 6. Chapter 5 - Lets Make Pastry.pdf (645.76KB)
- 7. Chapter 6 - Baking Record Form.pdf (56.92KB)
- Bartending book (8)
- Bartending for Dummies - 4th Edition (2010) (20)
- About The Authors.pdf (47.18KB)
- Chapter 1 - Just for Openers - The Right Tools and Glasses.pdf (90.06KB)
- Chapter 2 - Methods to the Madness.pdf (123.56KB)
- Chapter 3 - Setting Up Your Home Bar.pdf (70.01KB)
- Chapter 4 - Charts and Measures.pdf (63.21KB)
- Chapter 5 - American and Canadian Whisk(e)y.pdf ( bytes)
- Chapter 6 - Aperitifs-Cordials and Liqueurs.pdf (72.82KB)
- Chapter 7 - Beer.pdf (41.86KB)
- Chapter 8 - Brandy.pdf (53.86KB)
- Chapter 9 - Cognac and Armagnac.pdf (58.8KB)
- Chapter 10 - Gin.pdf (54.14KB)
- Chapter 11 - Irish Whiskey.pdf (44.34KB)
- Chapter 12 - Rum.pdf (59.29KB)
- Chapter 13 - Scotch Whisky.pdf (69.53KB)
- Chapter 14 - Tequila and Mezcal.pdf (57.98KB)
- Chapter 15 - Vodka.pdf (60.63KB)
- Chapter 16 - Wine.pdf (55.63KB)
- Chapter 17 - Recipes from A to Z.pdf (582.07KB)
- Chapter 18 - Martini Madness.pdf (62.84KB)
- Chapter 19 - Drinks for Special Occasions.pdf (73.13KB)
- Bartending For Dummies - Foley-Ray [SRG] (2014) (21)
- About The Authors.pdf (38.01KB)
- Chapter 1 - Just for Openers - The Right Tools and Glasses.pdf (118.76KB)
- Chapter 2 - Methods to the Madness.pdf (207.96KB)
- Chapter 3 - Setting Up Your Home Bar.pdf (114.87KB)
- Chapter 4 - Charts and Measures.pdf (60.03KB)
- Chapter 5 - American and Canadian Whisk(e)y.pdf ( bytes)
- Chapter 6 - Aperitifs-Cordials and Liqueurs.pdf (78.87KB)
- Chapter 7 - Beer.pdf (40.75KB)
- Chapter 8 - Brandy.pdf (62.5KB)
- Chapter 9 - Cognac and Armagnac.pdf (59.69KB)
- Chapter 10 - Gin.pdf (59.95KB)
- Chapter 11 - Irish Whiskey.pdf (47.42KB)
- Chapter 12 - Rum.pdf (67.48KB)
- Chapter 13 - Scotch Whisky.pdf (75.7KB)
- Chapter 14 - Tequila and Mezcal.pdf (59.63KB)
- Chapter 15 - Vodka.pdf (65.38KB)
- Chapter 16 - Wine.pdf (65.04KB)
- Chapter 17 - Recipes from A to Z.pdf (1.19MB)
- Chapter 18 - Martini Madness.pdf (62.67KB)
- Chapter 19 - Drinks for Special Occasions.pdf (67.79KB)
- Chapter 20 - Breakfast Cocktails.pdf (44.33KB)
- Case Studies in Food Retailing and Distribution (20)
- 1 - Community building strategies of independent cooperative food retailers.pdf (308.87KB)
- 2 - Disrupting the giants How independent grocers respond to the supermarket duopoly in Tasmania, Australia.pdf ( bytes)
- 3 - The effect of concentration of retail power on the specialist knowledge of retail staff in the food and beverage sector A case study of wine retail.pdf (122.89KB)
- 3-s2.0-C20160014870-cov200h.gif (23.22KB)
- 4 - TazeDirekt.com Branding charm or operational basics.pdf (1.83MB)
- 5 - Factors influencing consumers’ supermarket visitation in developing economies The case of Ghana.pdf ( bytes)
- 6 - The home as a consumption space Promoting social eating.pdf (510.81KB)
- 7 - Supply chain analysis of farm-to-restaurant sales A comparative study in Vancouver and Christchurch.pdf (203.93KB)
- 8 - The new institutional economics (NIE) approach to geographical indication (GI) supply chains A case study from Turkey.pdf ( bytes)
- 9 - Patanjali Ayurved Limited Driving the ayurvedic food product market.pdf (390.97KB)
- 10 - Organic innovation The growing importance of private label products in the United States.pdf (329.66KB)
- 11 - Food retailing Malaysian retailers’ perception of and attitude toward organic certification.pdf ( bytes)
- 12 - Inclusive food distribution networks in subsistence markets.pdf (128.33KB)
- 13 - Food, health, and data Developing transformative food retailing.pdf ( bytes)
- 14 - Building consumer trust and satisfaction through sustainable business practices with organic supermarkets The case of Alnatura.pdf (801.57KB)
- 15 - Spices of the future Forecasting the future of food retailing and distribution with patent analysis techniques.pdf (405.29KB)
- 16 - (No) time to cook Promoting meal-kits to the time-poor consumer.pdf ( bytes)
- 17 - Supermarkets, television cooking shows, and integrated advertising New approaches to strategic marketing and consumer engagement.pdf ( bytes)
- 18 - Premium private labels (PPLs) From food products to concept stores.pdf ( bytes)
- Index.pdf (56.69KB)
- Changing Nature of Human Resource Management (19)
- Chapter 1 - Changing Nature of Human Resource Management.pdf (292.4KB)
- Chapter 2 - Strategic Human Resource Planning.pdf (253.11KB)
- Chapter 3 - Individuals-Jobs and Effective HR Management.pdf (314.38KB)
- Chapter 4 - Global Human Resources Mangement.pdf (432KB)
- Chapter 5 - Diversity and Equal Employment Opportunity.pdf (276.48KB)
- Chapter 6 - Implementing Equal Employment.pdf (322.91KB)
- Chapter 7 - Analyzing and Identifying Jobs.pdf (238.2KB)
- Chapter 8 - Recruiting in Labor Markets.pdf (241KB)
- Chapter 9 - Selecting and Placing Human Resiources.pdf (289.73KB)
- Chapter 10 - Training Human Resources.pdf (290.16KB)
- Chapter 11 - Human Resource Development and Careers.pdf (263.27KB)
- Chapter 12 - Perfomance Management and Appraisal.pdf (295.11KB)
- Chapter 13 - Compensation Strategies and Practices.pdf (321.51KB)
- Chapter 14 - Variable Pay and Executive Compensation.pdf (297.19KB)
- Chapter 15 - Managing Employee Benefits.pdf (294.37KB)
- Chapter 16 - Health-Safety and Security.pdf (294.17KB)
- Chapter 17 - Employee Rights and Discipline.pdf (296.19KB)
- Chapter 18 - Labor Management Relations.pdf (312.36KB)
- Glossary.pdf (59.54KB)
- Contracting with Food Service (2009) (10)
- 1. Contents.pdf (85.69KB)
- 2. Chapter 1 - Responsibilities and Considerations.pdf (102.67KB)
- 3. Chapter 2 - Procurement.pdf (107.21KB)
- 4. Chapter 3 - Characteristics of a Comprehensive Agreement.pdf (161.68KB)
- 5. Chapter 4 - Advertising.pdf (87.89KB)
- 6. Chapter 5 - Bid or Proposal Openings and Evaluations.pdf (95.87KB)
- 7. Chapter 6 - SA Review.pdf (84.08KB)
- 8. Chapter 7 - SFA Monitoring or Recordkeeping Responsibilities.pdf (86.97KB)
- 9. Chapter 8 - Contract Duration or Renewals.pdf (87.96KB)
- 10. Glossary.pdf (116.08KB)
- Cookie Book (2011) (24)
- 1. Contents.pdf (23.93KB)
- 2. Chapter 1 - Aunt Jeans No-Bake Peanut Mallow Squares and Birds Nest Cookies.pdf (193.73KB)
- 3. Chapter 2 - Grandmas Ginger Cream Mini-Cupcakes.pdf (25.16KB)
- 4. Chapter 3 - Cereal Cookies and Chocolate Peppermint Kisses.pdf (22.23KB)
- 5. Chapter 4 - Grandma Obrigewitschs Sugar Kuchen.pdf (219.63KB)
- 6. Chapter 5 - Chocolate Kiss Cookies and Peanut Clusters.pdf (22.61KB)
- 7. Chapter 6 - Frosted Pecan Dainties and Chocolate Chip Squares.pdf (25.42KB)
- 8. Chapter 7 - Glazed Pfeffernuesse.pdf (188.33KB)
- 9. Chapter 8 - Gluten-Free Chocolate Chip Cookies.pdf (22.02KB)
- 10. Chapter 9 - Gluten-Free Coconut Macaroons and Grandma Annes Kolachky.pdf (22.73KB)
- 11. Chapter 10 - Grandma Lonis Butter Cookies and Sugared Pecans.pdf (198.42KB)
- 12. Chapter 11 - Have fun create your own dippers.pdf (113.87KB)
- 13. Chapter 12 - Butter Balls and Carols Brown Sugar Cookies.pdf (195.91KB)
- 14. Chapter 13 - Chinese Almond Cookies and Holly Clusters.pdf (22.43KB)
- 15. Chapter 14 - Nathans Gingerbread Men.pdf (25.34KB)
- 17. Chapter 15 - Mini-Danish Cookies and English Toffee.pdf (180.68KB)
- 18. Chapter 16 - Melting Moments Christmas Version and Buttermint Cookies.pdf (25.22KB)
- 19. Chapter 17 - Moms Poppy Seed Cookies and Lisas Sugar Plums.pdf (22.25KB)
- 20. Chapter 18 - Large Sugar Cookies and Pastel Cookies.pdf (191.59KB)
- 21. Chapter 19 - Raisin Cookies and Potato Chip Crisps.pdf (22.2KB)
- 22. Chapter 20 - Spitzbuben.pdf (25.17KB)
- 23. Chapter 21 - Pumpkin Cookies.pdf (225.86KB)
- 24. Chapter 22 - Refrigerator Cookies and Toffee Butter Cookies.pdf (22.42KB)
- 25. Chapter 23 - Grandmas Christmas Cookies and Fairy Food.pdf (22.46KB)
- Cross-Cultural Aspects of Tourism and Hospitality A Services Marketing and Management Perspective (7)
- Cross-Cultural Aspects of Tourism and Hospitality A Services Marketing and Management Perspective (2022) (4)
- Culinary Essentials (2010) (32)
- 1. Contents.pdf (1.06MB)
- 2. Unit 1 Chapter 1 - Safety and Sanitation Principles.pdf (820.48KB)
- 3. Chapter 2 - HACCP Applications.pdf (1.19MB)
- 4. Unit 2 Chapter 3 - Foodservice Career Options.pdf (962.85KB)
- 5. Chapter 4 - Becoming a Culinary Professional.pdf (1.47MB)
- 6. Chapter 5 - Customer Service.pdf (824.06KB)
- 7. Chapter 6 - Th e Dining Experience.pdf (1.11MB)
- 8. Unit 3 Chapter 7 - Foodservice Management.pdf (985KB)
- 9. Chapter 8 - Standards-Regulations and Laws.pdf (719.04KB)
- 10. Unit 4 Chapter 9 - Equipment and Technology.pdf (1.19MB)
- 11. Chapter 10 - Knives and Smallwares.pdf (1.2MB)
- 12. Chapter 11 - Culinary Nutrition.pdf (949.47KB)
- 13. Chapter 12 - Creating Menus.pdf (1.77MB)
- 14. Chapter 13 - Using Standardized Recipes.pdf (640.18KB)
- 15. Chapter 14 - Cost Control Techniques.pdf (856.69KB)
- 16. Unit 5 Chapter 15 - Cooking Techniques.pdf (1.12MB)
- 17. Chapter 16 - Seasonings and Flavorings.pdf (1.65MB)
- 18. Chapter 17 - Breakfast Cookery.pdf (904.64KB)
- 19. Chapter 18 - Garde Manger Basics.pdf (1.01MB)
- 20. Chapter 19 - Sandwiches and Appetizers.pdf (866.96KB)
- 21. Chapter 20 - Stocks-Sauces and Soups.pdf (1.09MB)
- 22. Chapter 21 - Fish and Shellfi sh.pdf (1.38MB)
- 23. Chapter 22 - Poultry Cookery.pdf (1.26MB)
- 24. Chapter 23 - Meat Cookery.pdf (1.55MB)
- 25. Chapter 24 - Pasta and Grains.pdf (979.31KB)
- 26. Chapter 25 - Fruits-Vegetables and Legumes.pdf (1.21MB)
- 27. Unit 6 Chapter 26 - Baking Techniques.pdf (1020.07KB)
- 28. Chapter 27 - Yeast Breads and Rolls.pdf (983.25KB)
- 29. Chapter 28 - Quick Breads.pdf (934.59KB)
- 30. Chapter 29 - Desserts.pdf (1.52MB)
- 31. Glossary.pdf (225.89KB)
- 32. Index.pdf (102.25KB)
- English for Restaurant Workers (2008) (24)
- 1. Contents.pdf (480.28KB)
- 2. Restaurant Staff.pdf (344.31KB)
- 3. Plan of Restaurant.pdf (794.74KB)
- 4. Cooking Methods.pdf (657.37KB)
- 5. Food.pdf (871.89KB)
- 6. Beverages.pdf (598.18KB)
- 7. Unit 1 - Taking Reservations by Telephone.pdf (1.16MB)
- 8. Unit 2 - Receiving and Seating Guests.pdf (1.26MB)
- 9. Unit 3 - Taking a Beverage Order.pdf (1.21MB)
- 10. Unit 4 - Taking Food Orders.pdf (1.17MB)
- 11. Unit 5 - Placing Food Orders with the Kitchen or Adjusting Place Settings.pdf (1.17MB)
- 12. Unit 6 - Serving Wine.pdf (983.08KB)
- 13. Unit 7 - Serving the First Course or Refilling Wine Glasses.pdf (1.02MB)
- 14. Unit 8 - Serving the Main Course.pdf (1.08MB)
- 15. Unit 9 - Dealing with Complaints.pdf (1.21MB)
- 16. Unit 10 - Clearing the Table after Courses.pdf (1.08MB)
- 17. Unit 11 - Serving Dessert or Making Coffee.pdf (1.11MB)
- 18. Unit 12 - Making Teaor Serving Beverages after Meals.pdf (1.09MB)
- 19. Unit 13 - Presenting the Chech or Bill.pdf (1.06MB)
- 20. Unit 14 - Polishing and Handling Glassware or Cutlery.pdf (963.25KB)
- 21. Unit 15 - Setting the Table.pdf (1015.18KB)
- 22. Appendix.pdf (4.07MB)
- 23. Answer Key.pdf (690.69KB)
- 24. Dialogues.pdf (443.14KB)
- Entrepreneurship & Small Business Management in the Hospitality Industry, Volume 15 (Hospitality, Leisure and Tourism) (2008) (6)
- Entrepreneurship and Small Business (2009) (14)
- 1. Contents.pdf (12.87KB)
- 2. Chapter 1 - Context-Theoretical Perspectives and Definitions.pdf (211.08KB)
- 3. Chapter 2 - Indigenous and Ethnic Entrepreneurship A Cultural Perspective.pdf (189.19KB)
- 4. Chapter 3 - Entrepreneurs and Small Firm Ownership.pdf (190.72KB)
- 5. Chapter 4 - Creativity and the Entrepreneur.pdf (564.87KB)
- 6. Chapter 5 - Innovation-Opportunity and Protection.pdf (769.31KB)
- 7. Chapter 6 - The Feasibility Analysis.pdf (254.01KB)
- 8. Chapter 7 - The Family Business Whos to Bless and Whos to Blame.pdf (270.74KB)
- 9. Chapter 8 - Hospitality-Commercial Homes and Entrepreneurship.pdf (165.03KB)
- 10. Chapter 9 - Preparing a Business Plan.pdf (186.68KB)
- 11. Chapter 10 - Leadership and the Entrepreneur I am right Behind You Leading the Way.pdf (731.71KB)
- 12. Chapter 11 - Growth the Harder I Work the Luckier I Get.pdf (374.9KB)
- 13. References.pdf (82.19KB)
- 14. Index.pdf (247.36KB)
- Event Management Handbook (2008) (8)
- 1. Contents.pdf (249.04KB)
- 2. Chapter 1 - Pre-event planning.pdf (115.18KB)
- 3. Chapter 2 - Providing a safe venue.pdf (487.28KB)
- 4. Chapter 3 - Event staff.pdf (305.3KB)
- 5. Chapter 4 - Preparing for the unexpected.pdf (74.72KB)
- 6. Chapter 5 - Documentation.pdf (160.78KB)
- 7. Chapter 6 - External stakeholders.pdf (80.18KB)
- 8. Appendix.pdf (88.46KB)
- Five Keys to Safer Food Manual (2006) (7)
- Food-Safety-Sanitation-Manual-California (8)
- Appendix.pdf (370.29KB)
- Introduction.pdf (157.86KB)
- Risk Factor 1 - Improper Hot and Cold Holding of Foods.pdf (85.71KB)
- Risk Factor 2 - Improper Cooking Temperatures.pdf (93.31KB)
- Risk Factor 3 - Dirty or Contaminated Equipment.pdf (193.17KB)
- Risk Factor 4 - Poor Employee Health and Hygiene.pdf (153.24KB)
- Risk Factor 5 - Food from Unsafe Sources.pdf (69.69KB)
- Table Of Contents.pdf (168.8KB)
- Food and Beverage Management (2008) (15)
- Chapter 1 - Introduction Food and Beverage Management.pdf (334.75KB)
- Chapter 2 - The Restaurant Sector.pdf (1.77MB)
- Chapter 3 - Contract-Travel and Public Sector Catering.pdf (784.21KB)
- Chapter 4 - Developing the Concept.pdf (958.02KB)
- Chapter 5 - The menu - Food and Beverage.pdf (702.15KB)
- Chapter 6 - Food and Beverage Operations - Purchasing and Storage.pdf (220.36KB)
- Chapter 7 - Food and Beverage Operations - Production and Service.pdf (363.63KB)
- Chapter 8 - Food and Beverage Control.pdf (816.95KB)
- Chapter 9 - Staffing Issues.pdf (243.57KB)
- Chapter 10 - Food and Beverage Marketing.pdf (1.47MB)
- Chapter 11 - Managing Quality in Food and Beverage Operations.pdf (317.39KB)
- Chapter 12 - Trends and Developments.pdf (428.44KB)
- Contents.pdf (93.23KB)
- Index.pdf (43.92KB)
- Preface.pdf (49.91KB)
- Food and Beverage Packaging Technology (2011) (13)
- 1. Contents.pdf (46.78KB)
- 2. Chapter 1 - Introduction.pdf (189.24KB)
- 3. Chapter 2 - Food Biodeterioration and Methods of Preservation.pdf (473.45KB)
- 4. Chapter 3 - Packaged Product Quality and Shelf Life.pdf (181.09KB)
- 5. Chapter 4 - Logistical Packaging for Food Marketing Systems.pdf (168.38KB)
- 6. Chapter 5 - Metal Packaging.pdf (581.24KB)
- 7. Chapter 6 - Packaging of Food in Glass Containers.pdf (237.08KB)
- 8. Chapter 7 - Plastics in Food Packaging.pdf (373.22KB)
- 9. Chapter 8 - Paper and Paperboard Packaging.pdf (379.84KB)
- 10. Chapter 9 - Active Packaging.pdf (94.28KB)
- 11. Chapter 10 - Modified Atmosphere Packaging.pdf (435.45KB)
- 12. Chapter 11 - Bioplastics.pdf (218.74KB)
- 13. Index.pdf (42.89KB)
- Food and Beverage Systems (2009) (26)
- 1. Contents.pdf (49.94KB)
- 2. Introduction.pdf (79.2KB)
- 3. Types of Operations.pdf (82.77KB)
- 4. Front of the House Systems.pdf (321.84KB)
- 5. Trends in POS Development.pdf (88.29KB)
- 6. Reservations and Table Management Systems.pdf (765.09KB)
- 7. Gift Cards and Loyalty Programs.pdf (82.66KB)
- 8. Hand-Held Terminals.pdf (78.82KB)
- 9. Tablets and E-Menus.pdf (78.93KB)
- 10. Back of House Systems.pdf (82.95KB)
- 11. Purchasing Systems.pdf (83.21KB)
- 12. Receiving.pdf (86.93KB)
- 13. Requisitioning.pdf (79.1KB)
- 14. Physical Inventory Counts.pdf (82.92KB)
- 15. Menu Analysis.pdf (82.85KB)
- 16. Central Purchasing.pdf (82.92KB)
- 17. Reporting and Business Intelligence.pdf (82.82KB)
- 18. Labor Management.pdf (82.78KB)
- 19. Centrally Hosted Systems.pdf (83.29KB)
- 20. ROI of Restaurant Information Systems.pdf (83.17KB)
- 21. System Interfaces.pdf (86.64KB)
- 22. Wiring-Infrastructure and Implementation.pdf (83.17KB)
- 23. Wireless Networks.pdf (78.95KB)
- 24. Internet.pdf (82.78KB)
- 25. Security.pdf (83.19KB)
- 26. Conclusion.pdf (79.36KB)
- Food and Society (31)
- Chapter 1 Sociopoitical food and nutrition ; pre-20th century.pdf ( bytes)
- Chapter 2 The 20th century ; winds of change (1900-45).pdf ( bytes)
- Chapter 3 Food, rights, and politics ; the post-war years (1945-60).pdf ( bytes)
- Chapter 4 Mixed blessings ; a time of hope and crisis (1960-2000).pdf ( bytes)
- Chapter 5 The 21st Century ; ideological convergence.pdf ( bytes)
- Chapter 6 The beginnings of modern development theory.pdf (111.59KB)
- Chapter 7 Agriculture, forestry, and fisheries.pdf ( bytes)
- Chapter 8 Organic food and agriculture.pdf (504.7KB)
- Chapter 9 From agriculture to the global food chain system.pdf (243.58KB)
- Chapter 10 Global food waste.pdf (165.06KB)
- Chapter 11 The Hunger files ; food security.pdf ( bytes)
- Chapter 12 Food ; natural and environmental considerations.pdf ( bytes)
- Chapter 13 Food.pdf (1.1MB)
- Chapter 14 Governance and Food.pdf (151.59KB)
- Chapter 15 Food and social trends.pdf (1.3MB)
- Chapter 16 Trending foods and beverages.pdf (1.56MB)
- Chapter 17 Food, culture, and food tourism.pdf ( bytes)
- Chapter 18 Feeding the future ; challenges and limitations.pdf ( bytes)
- Chapter 19 The sociology of the chef ; a new theoretical proposition from the open professional kitchen.pdf ( bytes)
- Chapter 20 Food ingredients.pdf (150.61KB)
- Chapter 21 The role of information technology in the food industry.pdf (299.66KB)
- Chapter 22 Food service in hospitality management.pdf (351.06KB)
- Chapter 23 The power of service quality ; front-of-house service skills.pdf ( bytes)
- Chapter 24 The financial environment ; Culinary math.pdf ( bytes)
- Chapter 25 Controlling costs and purchasing food.pdf (415.46KB)
- Chapter 26 F&B spatial design and functionality.pdf ( bytes)
- Index.pdf (105.76KB)
- Part Four Food, Service, and other Deliverables in the Hospitality Sector.pdf ( bytes)
- Part One The Historic Political, Economic and Sosial Constructs of Food.pdf ( bytes)
- Part Three Anthropology of Food.pdf (15.19KB)
- Part Two Food and ....pdf (15.25KB)
- Food Hygiene (2009) (12)
- 1. Contents.pdf (36.16KB)
- 2. Section 1 - OBJECTIVES.pdf (35KB)
- 3. Section 2 - SCOPE-USE AND DEFINITION.pdf (46.02KB)
- 4. Section 3 - PRIMARY PRODUCTION.pdf (37.34KB)
- 5. Section 4 - ESTABLISHMENT DESIGN AND FACILITIES.pdf (45.84KB)
- 6. Section 5 - CONTROL OF OPERATION.pdf (42.96KB)
- 7. Section 6 - ESTABLISHMENT MAINTENANCE AND SANITATION.pdf (34.99KB)
- 8. Section 7 - ESTABLISHMENT PERSONAL HYGIENE.pdf (32.04KB)
- 9. Section 8 - TRANSPORTATION.pdf (29.75KB)
- 10. Section 9 - PRODUCT INFORMATION AND CONSUMER AWARENESS.pdf (35.64KB)
- 11. Section 10 - TRAINING.pdf (35.44KB)
- 12. Annex.pdf (314.57KB)
- Food hygiene a guide for businesses (2013) (4)
- Food Processing (2011) (18)
- 1 - Introduction.pdf (128.96KB)
- 2 - Constituents of Food.pdf (1.37MB)
- 3 - Food Processing Operations.pdf (577.49KB)
- 4 - Food Safety.pdf (386.81KB)
- 5 - Thermal Processing.pdf (651.51KB)
- 6 - Preservation by Refrigeration.pdf (1.31MB)
- 7 - Pulsed Electric Field Processing-Power Ultrasound and Other Emerging Technologies.pdf (245.53KB)
- 8 - Baking-Extrusion and Frying.pdf (386.08KB)
- 9 - Packaging.pdf (356.69KB)
- 10 - Safety in Food Processing.pdf (156.53KB)
- 11 - Process Control In Food Processing.pdf (115.49KB)
- 12 - Environmental Aspects of Food Processing.pdf (88.53KB)
- 13 - Water and Waste Treatment.pdf (315.8KB)
- 14 - Separations in Food Processing.pdf (625.32KB)
- 15 - Mixing-Emulsification and Size Reduction.pdf (365.97KB)
- Contents.pdf (260.23KB)
- Preface.pdf (35.7KB)
- Subject Index.pdf (104.38KB)
- Food Processing Handbook (2006) (18)
- 1 - Postharvest Handling and Preparation of Foods for Processing.pdf (164.42KB)
- 2 - Thermal Processing.pdf (304.62KB)
- 3 - Evaporation and Dehydration.pdf (278.06KB)
- 4 - Freezing.pdf (168.94KB)
- 5 - Irradiation.pdf (185.24KB)
- 6 - High Pressure Processing.pdf (221.71KB)
- 7 - Pulsed Electric Field Processing-Power Ultrasound and Other Emerging Technologies.pdf (245.53KB)
- 8 - Baking-Extrusion and Frying.pdf (386.08KB)
- 9 - Packaging.pdf (356.69KB)
- 10 - Safety in Food Processing.pdf (156.53KB)
- 11 - Process Control In Food Processing.pdf (115.49KB)
- 12 - Environmental Aspects of Food Processing.pdf (88.53KB)
- 13 - Water and Waste Treatment.pdf (315.8KB)
- 14 - Separations in Food Processing.pdf (625.32KB)
- 15 - Mixing-Emulsification and Size Reduction.pdf (365.97KB)
- Contents.pdf (59.02KB)
- Preface.pdf (35.7KB)
- Subject Index.pdf (104.38KB)
- Food product innovation (2006) (10)
- Acknowledgements.pdf (2.78KB)
- Chapter 1 - Introduction.pdf (5.73KB)
- Chapter 2 - Product and Process Development.pdf (44.95KB)
- Chapter 3 - Economic impact of food Product.pdf (30.13KB)
- Chapter 4 - Case Studies.pdf (32KB)
- Chapter 5 - Discussion.pdf (28.17KB)
- Contents.pdf (10.27KB)
- Executive summary.pdf (7.82KB)
- Foreword.pdf (4.34KB)
- Reference.pdf (14.99KB)
- Food Quality and Safety Standards (2007) (9)
- 1. Contents.pdf (65.38KB)
- 2. Chapter 1 - Introduction.pdf (329.53KB)
- 3. Chapter 2 - Glossary of relevant terms.pdf (223.59KB)
- 4. Chapter 3 - Mandatory and voluntary standards an overview.pdf (271.03KB)
- 5. Chapter 4 - Standard setting and or benchmarking organisations.pdf (1.42MB)
- 6. Chapter 5 - Standards and smallholders integration into global food chains recommendations and case studies.pdf (313.74KB)
- 7. Chapter 6 - Establishing a Centre of Competence (clearing house) on Food Quality and Food Safety Standards.pdf ( bytes)
- 8. Chapter 7 - Useful links for the research on food standards.pdf (247.44KB)
- 9. Chapter 8 - Bibliography.pdf (185.16KB)
- Food Safety and Quality Systems in Developing Countries (7)
- Chapter 1 - Technical considerations for the implementation of food safety and quality systems in developing countries.pdf (2.21MB)
- Chapter 3 - Food safety and quality systems implementation along value chains.pdf (9.02MB)
- Chapter 4 - Supplier quality assurance systems important market considerations.pdf (9.19MB)
- Chapter 5 - Microbiological considerations in food safety and quality systems implementation.pdf (3.45MB)
- Chapter 6 - The role and importance of packaging and labeling in assuring food safety, quality & compliance with regulations I Packaging basics.pdf ( bytes)
- Chapter 9 - Market & technical considerations for spices Nutmeg & Mace case study.pdf ( bytes)
- Index.pdf (77.53KB)
- Get Baking Booklet (2010) (8)
- 1. Contents.pdf (116.38KB)
- 2. Chapter 1 - Victoria Sandwich.pdf (179.06KB)
- 3. Chapter 2 - Scones.pdf (164.7KB)
- 4. Chapter 3 - Cob Loaf.pdf (181.98KB)
- 5. Chapter 4 - Lemon Souffles.pdf (176.47KB)
- 6. Chapter 5 - Cornish Pasties.pdf (144.33KB)
- 7. Chapter 6 - Ask the Experts.pdf (65.2KB)
- 8. Chapter 7 - Bake it Better.pdf (126.14KB)
- Global and Local Food Safety Around the World (2005) (10)
- 1. Contents.pdf (3.83KB)
- 2. Chapter 1 - WESTERN PACIFIC REGION.pdf (80.9KB)
- 3. Chapter 2 - SOUTH EAST ASIAN REGION.pdf (161.34KB)
- 4. Chapter 3 - EASTERN MEDITERRANEAN REGION.pdf (198.82KB)
- 5. Chapter 4 - AFRICAN REGION.pdf (160.31KB)
- 6. Chapter 5 - EUROPEAN REGION.pdf (371.07KB)
- 7. Chapter 6 - CENTRAL AND SOUTH AMERICAN REGION.pdf (166.46KB)
- 8. Chapter 7 - NORTH AMERICAN REGION.pdf (355.39KB)
- 9. CONCLUSION.pdf (6.78KB)
- 10. ENDNOTES.pdf (138.41KB)
- Global hospitality insights (2015) (16)
- 1. Contents.pdf (307.41KB)
- 2. Foreword.pdf (103.61KB)
- 3. Chapter 1 - Appetite for investment the current capital climate.pdf (432.31KB)
- 4. Chapter 2 - Active global M and A in the hospitality industry.pdf (178.63KB)
- 5. Chapter 3 - Outbound investment from Asia.pdf (194.49KB)
- 6. Chapter 4 - Seeking operational excellence consolidation of third-party management companies.pdf (140.87KB)
- 7. Chapter 5 - Lifestyle lodging products.pdf (135.32KB)
- 8. Chapter 6 - Critical success factors for new lodging brands.pdf (116.64KB)
- 9. Chapter 7 - Condominium hotels-lessons learned.pdf (239.95KB)
- 10. Chapter 8 - Emerging submarkets within mature lodging markets.pdf (224.11KB)
- 11. Chapter 9 - Hotel technology 20.pdf (127.19KB)
- 12. Chapter 10 - Investment promotion agencies-catalysts for tourism investment.pdf (156.04KB)
- 13. Chapter 11 - Mutual learning opportunities the sharing economy and the lodging industry.pdf (484.44KB)
- 14. Chapter 12 - Global tax considerations.pdf (117.28KB)
- 15. Chapter 13 - Changes in financial reporting the new revenue recognition standard.pdf (432.69KB)
- 16. Contacts.pdf (62.67KB)
- Guidelines for corruption prevention Hotel Industry (14)
- ADVISORY SERVICES GROUP.pdf (25.41KB)
- Annex.pdf (53.55KB)
- Appendix.pdf (81.2KB)
- Chapter 1 - PROBITY REQUIREMENTS.pdf (93.41KB)
- Chapter 2 - PROCUREMENT PRACTICES.pdf (153.84KB)
- Chapter 3 - STAFF ADMINISTRATION.pdf (94.97KB)
- Chapter 4 - STORES MANAGEMENT.pdf (60.67KB)
- Chapter 5 - ACCOUNTING CONTROLS.pdf (61.09KB)
- Chapter 6 - MAINTENANCE AND RENOVATION.pdf (106.53KB)
- Chapter 7 - SALES AND MARKETING.pdf (60.52KB)
- Chapter 8 - FRONT DESK OPERATION.pdf (60.67KB)
- Chapter 9 - CONCIERGE SERVICES.pdf (77.02KB)
- Chapter 10 - INTERNAL CONTROLS.pdf (43.77KB)
- Contents.pdf (78.6KB)
- Handbook of Hospitality Operations and IT (2008) (19)
- 1. Contents.pdf (49.58KB)
- 2. Chapter 1 - Operations management theoretical underpinnings.pdf (121.04KB)
- 3. Chapter 2 - Hospitality systems.pdf (136.47KB)
- 4. Chapter 3 - The servicescape.pdf (115.84KB)
- 5. Chapter 4 - Hospitality customers their roles in service blueprints.pdf (137.96KB)
- 6. Chapter 5 - Waiting lines and self-service.pdf (108.09KB)
- 7. Chapter 6 - The service encounter.pdf (135.84KB)
- 8. Chapter 7 - Electronic distribution.pdf (154.61KB)
- 9. Chapter 8 - ICT and hospitality operations.pdf (112.37KB)
- 10. Chapter 9 - Outsourcing.pdf (131.23KB)
- 11. Chapter 10 - Operational performance.pdf (145.85KB)
- 12. Chapter 11 - Revenue management.pdf (169.93KB)
- 13. Chapter 12 - Managing labour productivity.pdf (128.84KB)
- 14. Chapter 13 - Quality management.pdf (215.5KB)
- 15. Chapter 14 - Innovation management.pdf (136.95KB)
- 16.Chapter 15 - Chain restaurant management.pdf (130.15KB)
- 17. Chapter 16 - Crisis management.pdf (112.64KB)
- 18. Chapter 17 - Environmental management.pdf (139.99KB)
- 19. Index.pdf (48.98KB)
- Hospitality and Tourism 110 (2005) (8)
- Acknowledgment.pdf (14.76KB)
- GCO 1 Introduction to the Hospitality and Tourism Industry.pdf (23.94KB)
- GCO 2 Identify Tourism as it Relates to the Atlantic Region.pdf (27.08KB)
- GCO 3 Demonstrate an understanding of marketing strategies-trends and technology as it relates to hospitality and tourism.pdf (19.8KB)
- GCO 4 Identify the eight sectors of the hospitality and tourism trade.pdf (19.17KB)
- GCO 5 Demonstrate career opportunities in hospitality and tourism.pdf (23.61KB)
- Introduction.pdf (15.21KB)
- Table of Contents.pdf (6.5KB)
- Hospitality and Tourism Marketing and Management-Springer (21)
- Chapter 3 What Is the Nature of the Relationship Between Tourism Development and the Quality of Life of Host Communities .pdf (325.26KB)
- Chapter 4 Tourism Development As a Resient-Tourist Exchange Process .pdf (236.48KB)
- Chapter 5 An Exploration of Links between Levels of Tourism Development and Impacts.pdf (858.84KB)
- Chapter 6 Quality of Life and Perception of the Effects of Tourism.pdf (466.52KB)
- Chapter 7 Impact of Tourism on Residents' Quality of LIfe .pdf ( bytes)
- Chapter 8 Can Personal Values Modulate the Perception of Tourism Impacts by Local Population.pdf (663.18KB)
- Chapter 9 Film Tourism and Its Impact on Residents Quality of Life .pdf (286.58KB)
- Chapter 10 Sustainable Practice in Spanish Hotels.pdf (246.14KB)
- Chapter 11 The Impact of Music Festivals on Local Communities and Their Quality of Life.pdf (321.39KB)
- Chapter 13 The Blue Flag Label as a Tool to Improve the Quality of Life in the Sun-and-Sand Tourist Destinations.pdf (287.35KB)
- Chapter 14 Impact of Family Tourism on Families' Quality of Life - Differences According to the Family Economic Profile.pdf ( bytes)
- Chapter 15 A Quality - of - life Perspective of Tourist in Traditional Wine Festivals.pdf (261.07KB)
- Chapter 16 Value for Time .pdf (371.76KB)
- Chapter 17 Agritourism and Quality-of-Life for Farmers.pdf (493.92KB)
- Chapter 18 The Old Havana .pdf (776.4KB)
- Contributors .pdf (78.83KB)
- Cover.pdf (210.43KB)
- Part III Quality of Life in Tourism and its Impact on Tourists' Well-being.pdf ( bytes)
- Part I Introduction - Chapter 1.pdf (311.42KB)
- Part II Quality of Life in Tourism and Its Impact on Local Community - Chapter 2.pdf (269.59KB)
- Table of Content.pdf (87.23KB)
- Hospitality financial accounting (2009) (20)
- Acknowledgments.pdf (22.76KB)
- Appendix B.pdf (271.73KB)
- Chapter 1 - HOSPITALITY ACCOUNTING IN ACTION.pdf (637.48KB)
- Chapter 2 - ACCOUNTING PRINCIPLES.pdf (636.04KB)
- Chapter 3 - THE RECORDING PROCESS.pdf (572.52KB)
- Chapter 4 - ADJUSTING THE ACCOUNTS.pdf (451.97KB)
- Chapter 5 - COMPLETION OF THE ACCOUNTING CYCLE.pdf (392.35KB)
- Chapter 6 - FINANCIAL STATEMENTS.pdf (514.57KB)
- Chapter 7 - FINANCIAL STATEMENT ANALYSIS.pdf (404.16KB)
- Chapter 8 - ACCOUNTING FOR MERCHANDISING OPERATIONS IN HOSPITALITY.pdf (572.51KB)
- Chapter 9 - INVENTORIES AND COST OF GOODS CALCULATION.pdf (438.35KB)
- Chapter 10 - INTERNAL CONTROL AND CASH.pdf (947.23KB)
- Chapter 11 - PAYROLL.pdf (1.01MB)
- Chapter 12 - ACCOUNTING FOR RECEIVABLES AND PAYABLES.pdf (1.03MB)
- Chapter 13 - LONG-TERM AND INTANGIBLE ASSETS.pdf (461.52KB)
- Chapter 14 - SOLE PROPRIETORSHIPS-PARTNERSHIPS AND CORPORATIONS.pdf (790.59KB)
- Contents.pdf (69.61KB)
- Index.pdf (84.95KB)
- STUDENT OWNERS MANUAL.pdf (523.86KB)
- To The Instructor.pdf (84.28KB)
- Hospitality Interactive (2011) (4)
- Hospitality law managing legal issues in the hospitality industry (2012) (18)
- 1. Contents.pdf (81.78KB)
- 2. Chapter 1 - PREVENTION PHILOSOPHY.pdf (451.5KB)
- 3. Chapter 2 - GOVERNMENT AGENCIES THAT IMPACT THE HOSPITALITY INDUSTRY.pdf (705.71KB)
- 4. Chapter 3 - HOSPITALITY BUSINESS STRUCTURES.pdf (217.89KB)
- 5. Chapter 4 - CONTRACT BASICS.pdf (313.07KB)
- 6. Chapter 5 - SIGNIFICANT HOSPITALITY CONTRACTS.pdf (513.49KB)
- 7. Chapter 6 - LEGALLY MANAGING PROPERTY.pdf (640.89KB)
- 8. Chapter 7 - LEGALLY SELECTING EMPLOYEES.pdf (798.66KB)
- 9. Chapter 8 - LEGALLY MANAGING EMPLOYEES.pdf (789.18KB)
- 10. Chapter 9 - YOUR RESPONSIBILITIES AS A HOSPITALITY OPERATOR.pdf (264.8KB)
- 11. Chapter 10 - YOUR RESPONSIBILITIES AS A HOSPITALITY OPERATOR TO GUESTS.pdf (276.63KB)
- 12. Chapter 11 - YOUR RESPONSIBILITIES FOR GUESTS PROPERTY.pdf (250.55KB)
- 13. Chapter 12 - YOUR RESPONSIBILITIES WHEN SERVING FOOD AND BEVERAGES.pdf (355.26KB)
- 14. Chapter 13 - LEGAL RESPONSIBILITIES IN TRAVEL AND TOURISM.pdf (219.35KB)
- 15. Chapter 14 - SAFETY AND SECURITY ISSUES.pdf (206.44KB)
- 16. Chapter 15 - MANAGING INSURANCE.pdf (238.65KB)
- 17. Glossary.pdf (176.43KB)
- 18. Index.pdf (112.04KB)
- Hospitality Law Managing Legal Issues in the Hospitality Industry 4 edition (2012) (17)
- Chapter 1 PREVENTION PHILOSOPHY.pdf (452.43KB)
- Chapter 2 GOVERNMENT AGENCIES THAT IMPACT THE HOSPITALITY INDUSTRY.pdf (740.23KB)
- Chapter 3 HOSPITALITY BUSINESS STRUCTURES.pdf (250.16KB)
- Chapter 4 CONTRACT BASICS.pdf (332.08KB)
- Chapter 5 SIGNIFICANT HOSPITALITY CONTRACTS.pdf (556.69KB)
- Chapter 6 LEGALLY MANAGING PROPERTY.pdf (3.16MB)
- Chapter 7 LEGALLY SELECTING EMPLOYEES.pdf (821.3KB)
- Chapter 8 LEGALLY MANAGING EMPLOYEES.pdf (809.81KB)
- Chapter 9 YOUR RESPONSIBILITIES AS A HOSPITALITY OPERATOR.pdf (292.2KB)
- Chapter 10 YOUR RESPONSIBILITIES AS A HOSPITALITY OPERATOR TO GUESTS.pdf (299.44KB)
- Chapter 11 YOUR RESPONSIBILITIES FOR GUESTS PROPERTY.pdf (273.78KB)
- Chapter 12 YOUR RESPONSIBILITIES WHEN SERVING FOOD AND BEVERAGES.pdf (380.83KB)
- Chapter 13 LEGAL RESPONSIBILITIES IN TRAVEL AND TOURISM.pdf (243.2KB)
- Chapter 14 SAFETY AND SECURITY ISSUES.pdf (204.98KB)
- Chapter 15 MANAGING INSURANCE.pdf (404.25KB)
- Content.pdf (30.01KB)
- Index.pdf (59.97KB)
- Hospitality Management Accounting - Wiley (19)
- Appendix - Computer in Hospitality Management.pdf (81.07KB)
- Chapter 1 - Basic Financial Accounting Review.pdf (324.92KB)
- Chapter 2 - Understanding Financial Statements.pdf (335.45KB)
- Chapter 3 - Analysis and Interpretation of Financial Statements.pdf (261.32KB)
- Chapter 4 - Ratio Analysis.pdf (316.93KB)
- Chapter 5 - Internal Control.pdf (341.69KB)
- Chapter 6 - The Bottom-up Approach to Pricing.pdf (298.14KB)
- Chapter 7 - Cost Management.pdf (215.35KB)
- Chapter 8 - The Cost-Volume-Profit Approach to Decisions.pdf (205.89KB)
- Chapter 9 - Operations Budgeting.pdf (243.05KB)
- Chapter 10 - Statement of Cash Flows and Working Capital Analysis.pdf (301.36KB)
- Chapter 11 - Cash Management.pdf (220.65KB)
- Chapter 12 - Capital Budgeting and The Investment Decision.pdf (254.64KB)
- Chapter 13 - Feasibility Studies-An Introduction.pdf (148.07KB)
- Chapter 14 - Financial Goals and Information Systems.pdf (122.9KB)
- Contents.pdf (25.57KB)
- Glossary.pdf (66.23KB)
- Index.pdf (62.57KB)
- Preface.pdf (38.98KB)
- Hospitality Security (2012) (20)
- Chapter1.pdf (94KB)
- Chapter2.pdf (195.32KB)
- Chapter3.pdf (87.99KB)
- Chapter4.pdf (104.99KB)
- Chapter5.pdf (122.28KB)
- Chapter6.pdf (115.37KB)
- Chapter7.pdf (127.88KB)
- Chapter8.pdf (312.54KB)
- Chapter9.pdf (144.02KB)
- Chapter10.pdf (162.7KB)
- Chapter11.pdf (236.21KB)
- Chapter12.pdf (132.6KB)
- Contents.pdf (59.88KB)
- Foreword.pdf (37.41KB)
- Introduction.pdf (55.89KB)
- Preface.pdf (43.32KB)
- Section 1 - Planning.pdf (14.04KB)
- Section 2 - POlicies.pdf (14.05KB)
- Section 3 - Physical Security.pdf (14.5KB)
- Section 4 - The Security Executive.pdf (14.43KB)
- Hospitality Strategic Management -Butterworth-Heinemann (2008) (25)
- Acknowledgements.pdf (74.96KB)
- Chapter 2 Scanning the business environment.pdf (176KB)
- Chapter 4 Industry critical success factors and their importance in strategy.pdf (219.35KB)
- Chapter 5 Hotel investment risk ; what are the chances.pdf ( bytes)
- Chapter 6 State-of-the-art cost of capital in hospitality strategic management.pdf (207.54KB)
- Chapter 7 Competitive methods of multinational hotel companies in the new millennium (2000-2007).pdf ( bytes)
- Chapter 8 The importance of intangible assets ; trends and patterns.pdf ( bytes)
- Chapter 9 Recent findings regarding hotel brand and strategy.pdf (126.26KB)
- Chapter 10 Strategic alliances in the hospitality industry.pdf (143.06KB)
- Chapter 13 Investing in information technology to grow firm value.pdf (234.36KB)
- Chapter 14 Strategy execution and implementation-achieving strategic goals through operations.pdf (160.04KB)
- Chapter 16 The organizational culture and its role in executing strategy.pdf (132.83KB)
- Chapter 17 Measuring co-alignment.pdf (134.7KB)
- Chapter 19 Strategy models and their application to small-and medium- sized enterprises.pdf (172.45KB)
- Conclusion.pdf (64.42KB)
- Contents.pdf (92.23KB)
- Cover.pdf (446.05KB)
- Index.pdf (98.05KB)
- List of contributors.pdf (102.19KB)
- Part Five Decision-making - Chapter 15 Leadership in the hospitality industry .pdf (131.66KB)
- Part One Strategy in general - Chapter 1 Travel 2015 ; Scanning the environment-The next big thing ini travel and tourism.pdf ( bytes)
- Part Seven Strategy and multiunit issues-Chapter 20.pdf (169.21KB)
- Part Three Core competencies - Chapter 11 Resource allocation decisions and organizational structure .pdf (182.56KB)
- Part Two Strategy as investments in competitiveness - Chapter 3 The development of international hotel chains in Europe .pdf (190.8KB)
- Preface.pdf (94.49KB)
- Hotel Front Office Management (19)
- Acknowledgments.pdf (22.45KB)
- Chapter 1 Introduction to Hotel Management.pdf (140.49KB)
- Chapter 2 - Hotel Organization and the Front Office Manager.pdf (243.3KB)
- Chapter 3 Effective Interdepartmental Communications .pdf (223.2KB)
- Chapter 4 Property Management Systems.pdf (225.22KB)
- Chapter 5 Reservations.pdf (174.64KB)
- Chapter 6 Yield Management.pdf (163.91KB)
- Chapter 7 Guest Registration.pdf (321.02KB)
- Chapter 8 Processing Guest Charge Payments.pdf (216.91KB)
- Chapter 9 Guest Checkout.pdf (168.14KB)
- Chapter 10 Night Audit.pdf (183.79KB)
- Chapter 11 Managing Hospitality.pdf (275.09KB)
- Chapter 12 Training for Hospitality.pdf (120.67KB)
- Chapter 13 Promoting In-House Sales.pdf (202.43KB)
- Chapter 14 Security.pdf (231.54KB)
- Contents.pdf (19.48KB)
- Glossary.pdf (69.68KB)
- Index.pdf (51.38KB)
- Preface.pdf (26.39KB)
- Hotel Front Office Management 2007 (18)
- 1. Contents.pdf (37.05KB)
- 2. Chapter 1 - Introduction to Hotel Management.pdf (198.47KB)
- 3. Chapter 2 - Hotel Organization and the Front Office Manager.pdf (361.21KB)
- 4. Chapter 3 - Effective Interdepartmental Communications.pdf (258.66KB)
- 5. Chapter 4 - Property Management Systems.pdf (280.64KB)
- 6. Chapter 5 - Systemwide Reservations.pdf (224.83KB)
- 7. Chapter 6 - Revenue Management.pdf (192.28KB)
- 8. Chapter 7 - Guest Registration.pdf (350.08KB)
- 9. Chapter 8 - Managing the Financials.pdf (254.49KB)
- 10. Chapter 9 - Guest Checkout.pdf (198.06KB)
- 11. Chapter 10 - Preparation and Review of the Night Audit.pdf (233.18KB)
- 12. Chapter 11 - Managing Hospitality.pdf (273.97KB)
- 13. Chapter 12 - Training for Hospitality.pdf (166.42KB)
- 14. Chapter 13 - Promoting In-house Sales.pdf (198.18KB)
- 15. Chapter 14 - Security.pdf (289.29KB)
- 16. Chapter 15 - Executive Housekeeping.pdf (213.16KB)
- 17. Glossary.pdf (113.87KB)
- 18. Index.pdf (113.52KB)
- Hotel Management (2007) (15)
- 1. Cover.pdf (49.59KB)
- 2. Contents.pdf (39.55KB)
- 3. Preface.pdf (23.27KB)
- 4. Contributors.pdf (30.41KB)
- 5. Acknowledgments.pdf (23.2KB)
- 6. Chapter 1 - Overview.pdf (315.98KB)
- 7. Chapter 2 - Organization.pdf (113.54KB)
- 8. Chapter 3 - General Mangers - A View at The Top.pdf (165.6KB)
- 9. Chapter 4 - Operations - Rooms.pdf (219.85KB)
- 10. Chapter 5 - OPerations - Housekeeping-Engineering-and Security.pdf (309.84KB)
- 11. Chapter 6 - Food and Beverage Division.pdf (304.44KB)
- 12. Chapter 7 - Marketing and Associated Activities .pdf (292.5KB)
- 13. Chapter 8 - Financial Control and Information Management.pdf (234.12KB)
- 14. Chapter 9 - Human Resources Policy Management.pdf (233.56KB)
- 15. Index.pdf (97.09KB)
- Housekeepers (2010) (9)
- Appendix 1 - Maintenance Request Form.pdf (1.29MB)
- Appendix 2.pdf (1.11MB)
- Appendix 3.pdf (47.55KB)
- Contents.pdf (44.48KB)
- Introduction.pdf (126.12KB)
- Unit 1 - Cleaning Guest Rooms.pdf (1.06MB)
- Unit 2 - Customer Care.pdf (1.24MB)
- Unit 3 - Safety and Emergencies.pdf (292.31KB)
- Unit 4 - Intro To The Hotel.pdf (522.51KB)
- Human Resource Management for the hospitality and tourism industries (2007) (15)
- 1. Contents.pdf (41.59KB)
- 2. Chapter 1 - Human resource management and the tourism and hospitality industry An introduction.pdf (469.73KB)
- 3. Chapter 2 - International human resource management.pdf (439.1KB)
- 4. Chapter 3 - Organizational culture.pdf (433.69KB)
- 5. Chapter 4 - Labour markets.pdf (398.63KB)
- 6. Chapter 5 - Recruitment and selection.pdf (479.17KB)
- 7. Chapter 6 - Equal opportunities and managing diversity.pdf (458.13KB)
- 8. Chapter 7 - Training and development.pdf (486.99KB)
- 9. Chapter 8 - Performance management and performance appraisal.pdf (418.22KB)
- 10. Chapter 9 - Reward strategies in the tourism and hospitality industry.pdf (462.58KB)
- 11. Chapter 10 - Employee relations-involvement and participation.pdf (448.98KB)
- 12. Chapter 11 - Welfare-health and safety.pdf (546.35KB)
- 13. Chapter 12 - Grievance and disciplinary procedures.pdf (401.88KB)
- 14. Chapter 13 - Concluding comments.pdf (310.35KB)
- 15. Index.pdf (69.67KB)
- Human Resource Management in the Hospitality Industry (2005) (27)
- 1. Contents.pdf (57.71KB)
- 2. Part 1 Chapter 1 - Background to the industrys workforce.pdf (111.84KB)
- 3. Chapter 2 - Human resource management.pdf (115.68KB)
- 4. Part 2 Chapter 3 - Job design.pdf (140.71KB)
- 5. Chapter 4 - Recruitment.pdf (199.3KB)
- 6. Chapter 5 - Selection.pdf (228.89KB)
- 7. Chpater 6 - Appointment and induction.pdf (192.52KB)
- 8. Part 3 Chapter 7 - Performance management.pdf (96.06KB)
- 9. Chapter 8 -Training.pdf (113.38KB)
- 10. Chapter 9 - Management development.pdf (83.91KB)
- 11. Part 4 Chapter 10 - Job evaluation.pdf (80.01KB)
- 12. Chapter 11 - Administration of wages and salaries.pdf (81.08KB)
- 13. Chapter 12 - Incentives.pdf (69.59KB)
- 14. Chapter 13 - Fringe benefits.pdf (141.16KB)
- 15. Part 5 Chapter 14 - Labour turnover and termination of employment.pdf (176.08KB)
- 16. Chapter 15 - Employee relations.pdf (102.32KB)
- 17. Chapter 16 - Law of employment.pdf (103.06KB)
- 18. Chapter 17 - Human resource planning-records and statistics.pdf (219.1KB)
- 19. Chapter 18 - Labour costs and productivity.pdf (102.97KB)
- 20. Part 6 Chapter 19 - Organizing human resources.pdf (136.93KB)
- 21. Chapter 20 - Managing people.pdf (132.69KB)
- 22. Chapter 21 - Managing in an international context.pdf (92.55KB)
- 23. Chapter 22 - HRM and multi-site hospitality operations.pdf (75.73KB)
- 24. Chapter 23 - Customer care and quality.pdf (171.28KB)
- 25. Chapter 24 - Business ethics.pdf (69.92KB)
- 26. Appendix.pdf (191.57KB)
- 27. Index.pdf (62.49KB)
- Innovation-in-Hospitality-Management1 (15)
- Part 1 - Chapter 1.pdf (128.64KB)
- Part 1 - Chapter 2.pdf (52.09KB)
- Part 1 - Chapter3.pdf (101.19KB)
- Part 1 - Chapter 4.pdf (76.55KB)
- Part 1 - Strategic Overview of Hospitality Management.pdf (35.61KB)
- Part 2 - An Innovative Theory and Practice of Hospitality Management To Boost Innovation Through Hospitality Operations.pdf (45.71KB)
- Part 2 - Chapter 1.pdf (55.89KB)
- Part 2 - Chapter 2.pdf (50.75KB)
- Part 2 - Chapter 3.pdf (112.09KB)
- Part 2 - Chapter 4.pdf (106.51KB)
- Part 2 - Chapter 5.pdf (78.91KB)
- Part 2 - Chapter 6.pdf (142.29KB)
- Part 2 - Chapter 7.pdf (100.75KB)
- Part 2 - Chapter 8.pdf (52.18KB)
- Part 2 - Chapter 9.pdf (109.86KB)
- International Hospitality Management concepts and cases (17)
- Acknowledgements.pdf (27.76KB)
- Bibliography and references.pdf (96.7KB)
- CHAPTER 1 Welcome ; an introduction to international hospitality management.pdf ( bytes)
- CHAPTER 2 Cultures and the challenges of international hospitality management.pdf (238.22KB)
- CHAPTER 3 The international hospitality industry.pdf (323.59KB)
- CHAPTER 4 Exploring the international environment.pdf (220.07KB)
- CHAPTER 5 International marketing.pdf (332.65KB)
- CHAPTER 6 International hospitality market entry.pdf (149.83KB)
- CHAPTER 7 Strategic planning and international hospitality enterprises.pdf (254.23KB)
- CHAPTER 8 International human resources management ; managing diversity.pdf ( bytes)
- CHAPTER 9 Entrepreneurship and SMEs in the global market.pdf (187.14KB)
- CHAPTER 10 Managing social responsibility in international hospitality.pdf (215.34KB)
- CHAPTER 11 The analysis of international hospitality management.pdf (301.33KB)
- Contents.pdf (49.69KB)
- Cover.pdf (634.46KB)
- Preface.pdf (35.96KB)
- Subject Index.pdf (75.39KB)
- International Labour Organization (2010) (22)
- 1 - Structure and characteristics of the sector.pdf (307.25KB)
- 2 - The impact of the financial and economic crisis on the HCT industry.pdf (144.06KB)
- 3 - New forms of ownership and operations.pdf (128.52KB)
- 4 - Major trends and diversification in the hospitality and tourism sector.pdf (220.08KB)
- 5 - Sustainable tourism and social dialogue.pdf (240.06KB)
- 6 - Summary.pdf (64.73KB)
- Abbreviations and acronyms.pdf (14.11KB)
- Acknowledgement.pdf (11.04KB)
- Appendix I.pdf (31.3KB)
- Appendix II.pdf (33.96KB)
- Appendix III.pdf (32.63KB)
- Appendix IV.pdf (44.18KB)
- Appendix IX.pdf (72.61KB)
- Appendix V.pdf (27.56KB)
- Appendix VI.pdf (18.54KB)
- Appendix VII.pdf (55.5KB)
- Appendix VIII.pdf (62.17KB)
- Appendix X.pdf (17.08KB)
- Appendix XI.pdf (53.73KB)
- Bibliography.pdf (72.75KB)
- Contents.pdf (36.89KB)
- Introduction.pdf (41.01KB)
- Kulinarischer Tourismus und Weintourismus_ Culinary and Wine Tourism Conference 2015 (19)
- 2.pdf (649.55KB)
- 3.pdf (402.6KB)
- 4.pdf (624.06KB)
- 5.pdf (483.55KB)
- 6.pdf (593.48KB)
- 7.pdf (498.89KB)
- 8.pdf (437.48KB)
- 9.pdf (725.09KB)
- 10.pdf (547.2KB)
- 11.pdf (780.7KB)
- 12.pdf (575.7KB)
- 13.pdf (862.65KB)
- 14.pdf (420.8KB)
- 15.pdf (620.35KB)
- Cover.pdf (762.22KB)
- Eineitung.pdf (269.78KB)
- Introduction.pdf (287.03KB)
- Table of Content.pdf (351.79KB)
- Tell 1- 1.pdf (692.79KB)
- Management Hospitality (2012) (31)
- 1. Cover.pdf (132.36KB)
- 2. Contents.pdf (72.83KB)
- 3. Preface.pdf (115.16KB)
- 4. Part 1 - Perspectives on Careers in Hospitality.pdf (81.12KB)
- 5. Chapter 1 - The Hospitality Industry and You.pdf (1.12MB)
- 6. Chapter 2 - Forces Affecting Growth and Change in The Hospitality Industry.pdf (1.07MB)
- 7. Part 2 - Food Service.pdf (139.08KB)
- 8. Chapter 3 - The Restaurant Business.pdf (2.17MB)
- 9. Chapter 4 - Restaurant Operations.pdf (673.31KB)
- 10. Chapter 5 - Restaurant Industry Organization - Chain-Independent or Franchise-.pdf (1.5MB)
- 11. Chapter 6 - Competitive Forces in Food Service.pdf (977.06KB)
- 12. Chapter 7 - On Site Food Service.pdf (1.41MB)
- 13. Chapter 8 - Issues Facing Food Service.pdf (708.58KB)
- 14. Part 3 - Lodging.pdf (162.98KB)
- 15. Chapter 9 - Lodging - Meeting Guest Needs.pdf (1.66MB)
- 16. Chapter 10 - Hotel and Lodging Operations.pdf (1.62MB)
- 17. Chapter 11 - Forces Shaping The Hotel Business.pdf (1.15MB)
- 18. Chapter 12 - Competition in The Lodging Business.pdf (1.57MB)
- 19. Part 4 - Travel and Tourism.pdf (127.28KB)
- 20. Chapter 13 - Tourism - Front and Center .pdf (1.86MB)
- 21. Chapter 14 - Destinations - Tourism Generators.pdf (3.52MB)
- 22. Part 5 - Management in The Hospitality Industry.pdf (126.46KB)
- 23. Chapter 15 - Management - A New Way of Thinking.pdf (563.8KB)
- 24. Chapter 16 - Planning in Hospitality Management.pdf (770.48KB)
- 25. Chapter 17 - Organizing Hospitality Management .pdf (640.69KB)
- 26. Chapter 18 - Staffing - Human Resources Management in Hospitality Management .pdf (744.61KB)
- 27. Chapter 19 - Control in Hospitality Management.pdf (485.37KB)
- 28. Chapter 20 - Leadership and Directing in Hospitality Management.pdf (625.69KB)
- 29. Part 6 - Hospitality as A Service Industry.pdf (67.87KB)
- 30. Chapter 21 - The Role of Service in The Hospitality Industry.pdf (874.84KB)
- 31. Index.pdf (129.35KB)
- Management of HouseKeeping (2005) (28)
- 1. Contents.pdf (89.44KB)
- 2. Preface.pdf (68.07KB)
- 3. Part 1 Chapter 1 - The Executive Housekeeper and Scientific Management.pdf (1.06MB)
- 4. Part 2 Chapter 2 - Conceptual Planning.pdf (956.1KB)
- 5. Chapter 3 - Planning to Schedule Workers A Major Advantage of Housekeeper Team Staffing.pdf (867.89KB)
- 6. Chapter 4 - Material Planning Administration of Equipment and Supplies.pdf (1000.29KB)
- 7. Chapter 5 - Material Planning Floors-Walls and Windows.pdf (1.36MB)
- 8. Chapter 6 - Material Planning Supplies and Equipment.pdf (3.09MB)
- 9. Chapter 7 - Material Planning Bedding-Linens and Uniforms.pdf (520.24KB)
- 10. Chapter 8 - Staffing for Housekeeping Operations.pdf (884.04KB)
- 11. Chapter 9 - Operational Planning.pdf (774.76KB)
- 12. Part 3 Chapter 10 - The Hotel Housekeeping Daily Routine of Department Management.pdf (2.54MB)
- 13. Chapter 11 - Hotel Housekeeping Subroutines.pdf (1.96MB)
- 14. Part 4 Chapter 12 - Swimming Pool Operations and Management.pdf (659.91KB)
- 15. Chapter 13 - Housekeeping in Other Venues.pdf (714.32KB)
- 16. Appendix A.pdf (366.03KB)
- 17. Appendix B.pdf (90.44KB)
- 18. Appendix C.pdf (91.86KB)
- 19. Appendix D.pdf (110.19KB)
- 20. Appendix E.pdf (75.45KB)
- 21. Appendix F.pdf (320.69KB)
- 22. Appendix G.pdf (107.34KB)
- 23. Appendix H.pdf (66.83KB)
- 24. Appendix I.pdf (90.75KB)
- 25. Appendix J.pdf (145.71KB)
- 26. Appendix K.pdf (125.91KB)
- 27. Glossary.pdf (162.9KB)
- 28. Index.pdf (88.19KB)
- Managing Quality Service in Hospitality (2011) (22)
- 1. Cover.pdf (628.08KB)
- 2. Contents.pdf (110.98KB)
- 3. Foreword and Preface.pdf (61.63KB)
- 4. COMPREHENSIVE TEACHING AND LEARNING PACKAGE.pdf (541.95KB)
- 5. About The Authors..pdf (78.84KB)
- 6. Introduction.pdf (593.22KB)
- 7. Section 1 Chapter 1 The Basics of Wow - The Guest Knows Best.pdf (317.46KB)
- 8. Section 1 Chapter 2 Meeting Guest Expectations through Planning.pdf (1007.35KB)
- 9. Section 1 Chapter 3 Setting the Scene for the Guest Experience.pdf (1.8MB)
- 10. Section 1 Chapter 4 Developing the Hospitality Culture- Everyone Serves.compressed.pdf (1.39MB)
- 11. Section 2 Chapter 5 Staffing for Service.pdf (1.27MB)
- 12. Section 2 Chapter 6 Training and Developing Employees to Serve.pdf (598.86KB)
- 13. Section 2 Chapter 7 Serving with a Smile - Motivating Exceptional Service.pdf (899.76KB)
- 14. Section 2 Chapter 8 Involving the Guest - The Co-Creation of Value.pdf (1.42MB)
- 15. Section 3 Chapter 9 Communicating for Service.pdf (698.38KB)
- 16. Section 3 Chapter 10 Planning the Service Delivery System.pdf (683.57KB)
- 17. Section 3 Chapter 11 Waiting for Service.pdf (1.14MB)
- 18. Section 3 Chapter 12 Measuring and Managing Service Delivery.pdf (848.37KB)
- 19. Section 3 Chapter 13 Fixing Service Failures.pdf (730.15KB)
- 20. Section 3 Chapter 14 Service Excellence - Leading the Way to Wow.pdf (773.91KB)
- 21. Glossary.pdf (97.61KB)
- 22. Index.pdf (122.16KB)
- Maritime Transport and Regional Sustainability (14)
- Chapter 2 - Environmental governance in shipping and ports Sustainability and scale challenges.pdf (191.61KB)
- Chapter 4 - Insights from recent economic modeling on port adaptation to climate change effects.pdf (617.5KB)
- Chapter 5 - Sustainability cruising and its supply chain.pdf (387.36KB)
- Chapter 6 - How does the UK transport system respond to the risks posed by climate change An analysis from the perspective of adaptation planning.pdf (157.45KB)
- Chapter 8 - Climate change adaptation and mitigation in ports Advances in Colombia.pdf (687.25KB)
- Chapter 12 - Opportunities and challenges of the opening of the Arctic Ocean for Norway.pdf (174.26KB)
- Chapter 15 - Government initiatives on transport and regional systems The development and management of Chinese high-speed rail.pdf (283.7KB)
- Chapter 17 - A multiobjective programming model for comparing existing and potential corridors between the Indian Ocean and China.pdf (922.17KB)
- Chapter 18 - Mehar method for solving unbalanced generalized interval-valued trapezoidal fuzzy number transportation problems.pdf (550.98KB)
- Index.pdf (292.54KB)
- Part II Adapting to climate change impacts - Chapter 3 - Storm resilience and sustainability at the Port of Providence, USA.pdf ( bytes)
- Part I Theoretical settings - Chapter 1 - Setting the scene on maritime transport and regional sustainability.pdf (77.38KB)
- Part IV pening up the Arctic seas - Chapter 10 - Assessing the risk of potential oil spills in the Arctic due to shipping.pdf (628.08KB)
- Part V Other key issues - Chapter 14 - An investigation into the responsibility of cruise tourism in China.pdf (195.46KB)
- Mastering the Art and Craft-Wiley (32)
- APPENDIX A Elemental recipes.pdf (98.8KB)
- APPENDIX B Decor Templates.pdf (83.29KB)
- APPENDIX C Conversions, Equivalents, and Calculations.pdf ( bytes)
- APPENDIX D Readings and Resources.pdf (68.71KB)
- Chapter Eight Advanced yeast breads and rolls.pdf (2.15MB)
- Chapter Eighteen Individual pastries.pdf (1.43MB)
- Chapter Eleven Cookies.pdf (1.46MB)
- Chapter Fifteen Pies, tarts, and fruit desserts.pdf ( bytes)
- Chapter Five Food and kitchen safety.pdf (119.16KB)
- Chapter Four Advanced baking principles.pdf (525.38KB)
- Chapter Fourteen Frozen desserts.pdf (1.33MB)
- Chapter Nine Pastry doughs and batters.pdf (571.95KB)
- Chapter Nineteen Savory baking.pdf (1.39MB)
- Chapter Seven Beginner yeast breads and rolls.pdf (2.02MB)
- Chapter Seventeen Breakfast pastries.pdf (1.34MB)
- Chapter Six Baking formulas and bakers' percentages.pdf ( bytes)
- Chapter Sixteen Filled and assembled cakes and tortes.pdf (1.59MB)
- Chapter Ten Quick breads and cakes.pdf (1.5MB)
- Chapter Thirteen Icings, glazes, and sauces.pdf ( bytes)
- Chapter Three Equipment identification.pdf (1.28MB)
- Chapter Twelve Custards, creams, mousses, and souffles.pdf ( bytes)
- Chapter Twenty-One Chocolates and confections.pdf (2.28MB)
- Chapter Twenty-Three Wedding and speciality cakes.pdf (2.29MB)
- Chapter Twenty-Two Decor.pdf (1.78MB)
- Chapter Twenty Plated desserts.pdf (1.53MB)
- Chapter Two Ingredient identification.pdf (1.61MB)
- Contents.pdf (315.9KB)
- Cover.pdf (442.16KB)
- Glossary.pdf (85.81KB)
- Index.pdf (609.07KB)
- Part One The professional baker and pastry chef - Chapter One Career opportunities for baking and pastry professionals.pdf (358.22KB)
- Preface.pdf (585.32KB)
- Mister Boston Official Bartenders guide (2009) (18)
- 1. Contents.pdf (27.67KB)
- 2. Chapter 1 - BAR BASICS.pdf (325.06KB)
- 3. Chapter 2 - COCKTAIL CLASSICS.pdf (209.68KB)
- 4. Chapter 3 - BRANDY.pdf (91.26KB)
- 5. Chapter 4 - GIN.pdf (181.86KB)
- 6. Chapter 5 - RUM.pdf (126.06KB)
- 7. Chapter 6 - TEQUILA.pdf (69.88KB)
- 8. Chapter 7 - VODKA.pdf (96.77KB)
- 9. Chapter 8 - WHISKIES.pdf (136.39KB)
- 10. Chapter 9 - CORDIALS AND LIQUEURS.pdf (65.27KB)
- 11. Chapter 10 - SHOOTERS.pdf (454.4KB)
- 12. Chapter 11 - FROZEN DRINKS.pdf (78.31KB)
- 13. Chapter 12 - HOT DRINKS.pdf (447.44KB)
- 14. Chapter 13 - EGGNOGS AND PUNCHES.pdf (582.4KB)
- 15. Chapter 14 - WINE IN MIXED DRINKS.pdf (215.67KB)
- 16. Chapter 15 - NONALCOHOLIC DRINKS.pdf (335.94KB)
- 17. Index.pdf (101.39KB)
- 18. Picture.pdf (1.18MB)
- Nutritional and Health Aspects of Food in South Asian Countries (27)
- 3-s2.0-C20150069118-cov200h.gif (14.95KB)
- Chapter 2 - Diet-related nutrition and health issues in Indian population.pdf (429.54KB)
- Chapter 2 - Food, nutrition, and health issues in Pakistan.pdf ( bytes)
- Chapter 2 - Regulations for manufacturing traditional foods—global and regional challenges.pdf ( bytes)
- Chapter 2 - Traditional and ethnic foods of Sri Lanka—safety aspects.pdf ( bytes)
- Chapter 2 - Traditional fermented food of Nepal and their nutritional and nutraceutical potential.pdf (555.35KB)
- Chapter 2 - Traditional food and practices for health Iranian dairy foods.pdf (633.89KB)
- Chapter 3 - Health and nutritional aspect of underutilized high-value food grain of high hills and mountains of Nepal.pdf (148.91KB)
- Chapter 3 - Marketing of traditional and functional foods for reach-out of nutrition.pdf (573.81KB)
- Chapter 3 - Nutritional and health issues in Bangladesh and solutions through traditional foods.pdf (888.43KB)
- Chapter 3 - Nutritional sufficiency of traditional meal patterns.pdf (678.37KB)
- Chapter 3 - Traditional functional food of Sri Lanka and their health significance.pdf (898.27KB)
- Chapter 4 - Forest foods for tribals in selected regions of India and their sustainability.pdf (108.37KB)
- Chapter 5 - Traditional preserved and fermented foods and their nutritional aspects.pdf (405.35KB)
- Chapter 6 - The dietary practices and food-related rituals in Indian tradition and their role in health and nutrition.pdf (123.63KB)
- Chapter 7 - Functional foods in Indian tradition and their significance for health.pdf (124.91KB)
- Chapter 8 - Traditional foods, Ayurveda, and diet.pdf ( bytes)
- Chapter 9 - Foods from the ocean for nutrition, health, and wellness.pdf ( bytes)
- Index.pdf (105.93KB)
- Part 1 History of Traditional Foods in South Asia - Chapter 1 - Eating habits, food cultures, and traditions in South Asia Region.pdf ( bytes)
- Part 2 Food, Nutrition, and Health in India - Chapter 1 - Introduction.pdf ( bytes)
- Part 3 Food, Nutrition, and Health in Sri Lanka - Chapter 1 - Introduction.pdf ( bytes)
- Part 4 Food, Nutrition, and Health in Nepal - Chapter 1 - Introduction.pdf ( bytes)
- Part 5 Food, Nutrition, and Health in Bangladesh - Chapter 1 Introduction.pdf ( bytes)
- Part 6 Food, Nutrition, and Health in Pakistan - Chapter 1 - Introduction.pdf ( bytes)
- Part 7 Food, Nutrition, and Health in Iran - Chapter 1 - Introduction.pdf ( bytes)
- Part 8 Common Regulatory and Safety Issue and Future Outlook for South Asia Region - Chapter 1 - Lifecycle stages for food safety of traditional foods.pdf (200.76KB)
- Nutritional and Health Aspects of Food in the Balkans (17)
- Chapter 1 - Traditional Balkan foods in a global context an introduction.pdf (109.13KB)
- Chapter 2 - History of eating habits in the Balkans.pdf (153.83KB)
- Chapter 3 - Balkan food cultures and traditions.pdf (172.32KB)
- Chapter 4 - Food, nutrition, and health in Albania.pdf ( bytes)
- Chapter 5 - Food, nutrition and health in Bosnia and Herzegovina.pdf ( bytes)
- Chapter 7 - Food, nutrition, and health in Croatia.pdf ( bytes)
- Chapter 8 - Food, nutrition, and health in Greece.pdf ( bytes)
- Chapter 10 - Food, nutrition, and health in Macedonia.pdf ( bytes)
- Chapter 12 - Food, nutrition, and health in Serbia.pdf ( bytes)
- Chapter 13 - Food, nutrition, and health in Slovenia.pdf ( bytes)
- Chapter 14 - Food, nutrition, and health in Romania.pdf ( bytes)
- Chapter 15 - Food, nutrition, and health in Moldova.pdf ( bytes)
- Chapter 16 - Food, nutrition, and health in Turkey, the European part.pdf ( bytes)
- Chapter 17 - Common nutrition and health issues of food in the Balkans.pdf (273.5KB)
- Chapter 18 - Common regulatory issues and proposals to harmonize nutrition and health claims regulations.pdf (805.35KB)
- Chapter 19 - Traditional Balkan foods Future outlook.pdf (149.13KB)
- Index.pdf (80.52KB)
- Nutritional and Health Aspects of Food in Western Europe (12)
- 3-s2.0-C20150069118-cov200h.gif (14.95KB)
- Chapter 1 - History of eating habits, food cultures and traditions in Western Europe.pdf ( bytes)
- Chapter 2 - Western food cultures and traditions.pdf (146.96KB)
- Chapter 3 - Nutrition and health, traditional foods and practices on the Island of Ireland.pdf ( bytes)
- Chapter 4 - Food, nutrition and health in the UK.pdf ( bytes)
- Chapter 5 - Food, nutrition and health in the Netherlands.pdf ( bytes)
- Chapter 6 - Food, nutrition and health in France.pdf ( bytes)
- Chapter 7 - Food, nutrition and health in Germany.pdf ( bytes)
- Chapter 8 - Common nutrition and health issues.pdf (91.97KB)
- Chapter 11 - Traditional food, legal and regulatory issues in Switzerland.pdf ( bytes)
- Chapter 12 - Future outlooks.pdf (150.49KB)
- Index.pdf (39.65KB)
- Older Tourist Behavior and Marketing Tools-Springer International Publishing (2017) (8)
- Chapter 2 Segmentation Approaches to Older Tourists.pdf (294.9KB)
- Chapter 4 Information and Communication Technologies ; Impacts on Older Tourists' Behaviour .pdf ( bytes)
- Chapter 5 Hospitality and Older Tourists ; A Focus on Accomodation Choices.pdf ( bytes)
- Chapter 6 Understanding Marketing Approaches to Older Tourists ; A Selection of Case Studies.pdf ( bytes)
- Chapter 7 Strategic and Operational Marketing Tools for Older Torists.pdf (196.35KB)
- Contents.pdf (109.41KB)
- Cover.pdf (206.53KB)
- References.pdf (76.02KB)
- Pastry Baking (5)
- Personnel Management (2007) (15)
- 1. Contents.pdf (48.41KB)
- 2. Chapter 1 - Human resource management and the tourism and hospitality industry.pdf (469.73KB)
- 3. Chapter 2 - International human resource management.pdf (439.1KB)
- 4. Chapter 3 - Organizational culture.pdf (433.69KB)
- 5. Chapter 4 - Labour markets.pdf (398.63KB)
- 6. Chapter 5 - Recruitment and selection.pdf (479.17KB)
- 7. Chapter 6 - Equal opportunities and managing diversity.pdf (458.13KB)
- 8. Chapter 7 - Training and development.pdf (486.99KB)
- 9. Chapter 8 - Performance management and performance appraisal.pdf (418.22KB)
- 10. Chapter 9 - Reward strategies in the tourism and hospitality industry.pdf (462.58KB)
- 11. Chapter 10 - Employee relations-involvement and participation.pdf (448.98KB)
- 12. Chapter 11 - Welfare-health and safety.pdf (546.35KB)
- 13. Chapter 12 - Grievance and disciplinary procedures.pdf (401.88KB)
- 14. Chapter 13 - Concluding comments.pdf (310.35KB)
- 15. Index.pdf (69.67KB)
- PERSONNEL MANAGEMENT Human resources management in the hospitality industry (2009) (19)
- Chapter 1 - Introduction to Human Resources in the Hospitality Industry.pdf (332.85KB)
- Chapter 2 - The Legal Environment of Human Resources Management.pdf (272.15KB)
- Chapter 3 - Human Resources Management - Policies and Procedures.pdf (390.77KB)
- Chapter 4 - Employee REcruitment and Selection.pdf (341.06KB)
- Chapter 5 - First Impressions and an Ethical Foundation.pdf (344.76KB)
- Chapter 6 - Planning Training Programs.pdf (445.88KB)
- Chapter 7 - Delivering and Evaluating Training Programs.pdf (592.79KB)
- Chapter 8 - Compensation Programs.pdf (293.32KB)
- Chapter 9 - Perfomance Management and Appraisal.pdf (454.8KB)
- Chapter 10 - Employee Health and Safety.pdf (278.37KB)
- Chapter 11 - Role of Human Resources in Strategic Planning and Organizational Change.pdf (348.87KB)
- Chapter 12 - Critical Issues In Human Resources Management.pdf (435.91KB)
- Chapter 13 - Human Resources-Planning for Global Expansion.pdf (561.05KB)
- Contents.pdf (38.56KB)
- Index.pdf (52.91KB)
- Part Four - Special Human Resources Concerns.pdf (18.14KB)
- Part One - Overview of Human Resources Management.pdf (18.84KB)
- Part Three - Human Resources in Action.pdf (18.52KB)
- Part Two - Security Human Resources.pdf (18.61KB)
- Plating for Gold A Decade of Dessert Recipes from the World and National Pastry (61)
- ACKNOWLEDGMENTS.pdf (62.14KB)
- ADVENTURE.pdf (1.86MB)
- APPLE SAVARIN WITH MASCARPONE CREAM AND CRANBERY GELEE.pdf (2.05MB)
- A TASTE OF HONEY .pdf (2.37MB)
- AURORA.pdf (2.28MB)
- BANANA AND MALTED MILK CHOCOLATE MOUSSE WITH CHERRY SAUCE.pdf (1.64MB)
- BANANA WALNUT FINANCIER.pdf (4.1MB)
- BASIC GARNISH RECIPES.pdf (76.18KB)
- BROWN BUTTER FINANCIER.pdf (1.96MB)
- CHEESECAKE WITH CHERRY AND PISTACHIO.pdf (421.68KB)
- CHILDHOOD BUBBLES.pdf (1.4MB)
- CHOCOLATE-PEAR MOUSSE AND CREPE SOUFFLE WITH PASSION FRUIT SAUCE .pdf (8.3MB)
- CHOCOLATE BANANA CARAMEL CRUNCH.pdf (1.86MB)
- CHOCOLATE DOME WITH SUMMER BERRY COMPOTE.pdf (2.71MB)
- CITRUS.pdf (2.4MB)
- CITRUS OLIVE OIL CAKE.pdf (1.55MB)
- COCONUT CREAM WITH STRAWBERRY CONFIT AND FROMAGE BLANC ICE CREAM.pdf (1.61MB)
- CONTENTS.pdf (13.15MB)
- Cover.pdf (3.33MB)
- CREOLE.pdf (1.16MB)
- DOLLY'S DUO CHOCOLATE NAPOLEON WITH TWO MOUSSES.pdf ( bytes)
- DYAUS.pdf (1.11MB)
- ESPRIT.pdf (1.27MB)
- FRAICHEUR DE CAVAILLON.pdf (3.82MB)
- FRUIT EMOTIONS.pdf (2.57MB)
- FRUIT FOR THOUGHT.pdf (2.87MB)
- Fusion.pdf (2.96MB)
- GEORGIA (PEACHES AND CREAM).pdf ( bytes)
- GINGERED HONEY PANNA COTTA.pdf (1.63MB)
- HOT CHOCOLATE SOUFFLE, GINGER MOUSSE, AND TROPICAL PARFAIT.pdf ( bytes)
- IMAGINATION BOX.pdf (856.18KB)
- INDEX.pdf (100.76KB)
- INGREDIENTS.pdf (500.84KB)
- INTRODUCTION.pdf (712.71KB)
- JAPANESE-STYLE CHEESECAKE WITH CARAMELIZED APPLES AND APPLE SORBET.pdf (1.85MB)
- LE BLANC.pdf (2.45MB)
- LES POMMES.pdf (2.44MB)
- LITCHI CREAM.pdf (4.36MB)
- OLD EL PASO.pdf (1.76MB)
- ORANGE SAVARIN.pdf (815.12KB)
- PASSION FRUIT-BANANA PARFAIT.pdf (1.56MB)
- PEACH MELBA MODERN.pdf (2.06MB)
- PEACH MINT FINANCIER WITH ROASTED PEACHES AND APRICOT SORBET.pdf (2.39MB)
- PINEAPPLE RUM CAKE.pdf (2.1MB)
- PLATED DESSERT FLAVOR PAIRING GUIDE.pdf (3.17MB)
- PLATING FOR POINTS.pdf (89.5KB)
- RECOMMENDED EQUIPMENT.pdf (79.97KB)
- ROSEBUD CREME BRULEE.pdf (3.22MB)
- SOURCES.pdf (59.7KB)
- SPICED COCO.pdf (2.53MB)
- STRAWBERRY AND ALMOND MILK DELIGHT, RED CURRANT AND WINE JUS.pdf ( bytes)
- STRAWBERRY FLOATING ISLAND.pdf (1.79MB)
- STRAWBERRY SOUP, VANILLA PANNA COTTA NAPOLEON, AND ALMOND TARTLET.pdf ( bytes)
- STRAWBERRY TIAN.pdf (2.05MB)
- TASTE OF PARADISE.pdf (2.6MB)
- TROPICAL NAPOLEON.pdf (1.84MB)
- VANILLA AND PASSION FRUIT DOME WITH MIXED BERRY COULIS.pdf (1.11MB)
- VANILLA HONEY HAZELNUT MOUSSE WITH PEACH SORBET.pdf (2.04MB)
- VOLCANIC ERUPTION.pdf (6.4MB)
- WARM ALMOND SAVARIN.pdf (2.11MB)
- YIN-YANG FLOURLESS CHOCOLATE CAKE.pdf (2.49MB)
- Practical Food and Beverage Cost Control (2010) (24)
- 1. Contents.pdf (64.5KB)
- 2. Foreword.pdf (35.89KB)
- 3. Preface.pdf (50.98KB)
- 4. About The Author.pdf (41.55KB)
- 5. Introduction.pdf (66.83KB)
- 6. Chapter 1 - Overview of the Industry and the Managers Role.pdf (275.74KB)
- 7. Chapter 2 - Menu Development.pdf (227.8KB)
- 8. Chapter 3 - Introduction to Purchasing.pdf (136.54KB)
- 9. Chapter 4 - Purchase Specifi cations.pdf (738.84KB)
- 10. Chapter 5 - Price and the Vendor.pdf (209.01KB)
- 11. Chapter 6 - Purchasing Controls.pdf (121.61KB)
- 12. Chapter 7 - Introduction to Beverages.pdf (197.41KB)
- 13. Chapter 8 - Beverage Procedures from Start to Finish.pdf (159.8KB)
- 14. Chapter 9 - Beverage Controls and Service Procedures.pdf (190.01KB)
- 15. Chapter 10 - Planning for Food Profi t and Controls.pdf (221.45KB)
- 16. Chapter 11 - Monthly Physical Inventory and Monthly Food Cost Calculations.pdf (199.74KB)
- 17. Chapter 12 - Revenue and Cash Handling Control.pdf (191.78KB)
- 18. Chapter 13 - Menu Analysis and Planning for Sales.pdf (169.44KB)
- 19. Chapter 14 - Staff Planning and Labor Cost Control.pdf (617.74KB)
- 20. Chapter 15 - Analyzing Cost-Volume-Profi t (CVP) Relationships and Marginal Contribution Break-Even (MCB).pdf ( bytes)
- 21. Chapter 16 - Budgeting and Manager ROI.pdf (456.81KB)
- 22. Glossary.pdf (82.27KB)
- 23. Appendix.pdf (564.58KB)
- 24. Index.pdf (68.6KB)
- Preparing Cakes-Cookies and Pastry (2009) (18)
- 1. Contents.pdf (335.98KB)
- 2. Chapter 1 - Preparing Cakes-Cookies and Pastry.pdf (335.52KB)
- 3. Chapter 2 - Important Terms.pdf (253.81KB)
- 4. Chapter 3 - Mise en place.pdf (35.41KB)
- 5. Chapter 4 - Cakes-Cookies and Pies and Healthy School Meals.pdf (368.95KB)
- 6. Chapter 5 - Culinary Principles.pdf (150.7KB)
- 7. Chapter 6 - Cakes.pdf (63.43KB)
- 8. Chapter 7 - Cookies.pdf (48.92KB)
- 9. Chapter 8 - Basic Culinary Principles of Preparing Pies.pdf (53.1KB)
- 10. Chapter 9 - Creaming Method or Conventional Method.pdf (55.19KB)
- 11. Chapter 10 - Blending Method for Cakes.pdf (387.51KB)
- 12. Chapter 11 - Preparing Pie Crust.pdf (340.17KB)
- 13. Chapter 12 - Quality Standards.pdf (91.49KB)
- 14. Chapter 13 - Quality Score Card for Cakes and Cookies.pdf (55.11KB)
- 15. Chapter 14 - Quality Score Card for Pies (Pastry).pdf ( bytes)
- 16. Chapter 15 - Culinary Application and Practice Activity.pdf (100.28KB)
- 17. Chapter 16 - Culinary Practice Card for Cakes-Cookies and Pies (Pastry).pdf ( bytes)
- 18. References.pdf (200.69KB)
- Principles of Hotel Management (2009) (8)
- 1. Contents.pdf (1.05MB)
- 2. Chapter 1 - Basics of Management.pdf (140.98KB)
- 3. Chapter 2 - Fundamentals.pdf (79.89KB)
- 4. Chapter 3 - Salient Features of Management.pdf (74.75KB)
- 5. Chapter 4 - Significant Principles.pdf (77.67KB)
- 6. Chapter 5 - Focus of Management.pdf (116.73KB)
- 7. Chapter 6 - Hotel Organization.pdf (178.51KB)
- 8. Chapter 7 - Management Dimensions.pdf (102.53KB)
- Principles of Hygiene and Food Safety Management (2011) (13)
- 1. Contents.pdf (20.78KB)
- 2. Chapter 1 - Basic food safety concepts.pdf (862.19KB)
- 3. Chapter 2 - General principles of food hygiene.pdf (1.06MB)
- 4. Chapter 3 - Origin and nature of food risk.pdf (1.31MB)
- 5. Chapter 4 - Handling and preservation of fruit and vegetables.pdf (1.05MB)
- 6. Chapter 5 - The HACCP system.pdf (869.22KB)
- 7. Chapter 6 - Establishing a FSMS (Food Safety Management System) in a company.pdf ( bytes)
- 8. Chapter 7 - The internal control and FSMS certifi cation process.pdf (1.01MB)
- 9. Chapter 8 - Market Access Strategy.pdf (760.36KB)
- 10. Chapter 9 - Private standards (PS).pdf ( bytes)
- 11. Glossary.pdf (434.46KB)
- 12. Abbreviations and acronyms.pdf (391.44KB)
- 13. Bibliographical references.pdf (454.23KB)
- Production and Management of Beverages (11)
- 2 - Technology and Nutritional Value of Powdered Drinks.pdf (2.08MB)
- 3 - Fortification in Beverages.pdf (1013.03KB)
- 3-s2.0-C20170023753-cov200h.gif (39.28KB)
- 5 - Fruit Agroindustrial Wastes for Preparing Beverages for Medicinal Purposes by Supercritical Fluid Extraction Technology Andes Berry (Rubus glaucus benth) Case.pdf ( bytes)
- 8 - Kombucha Drink Production, Quality, and Safety Aspects.pdf ( bytes)
- 10 - Profiling Beer Consumers for Brewery Management.pdf (827.57KB)
- 11 - Sugarcane Spirits (Cachaça) Quality Assurance and Traceability An Analytical Perspective.pdf ( bytes)
- 12 - Wine Consumption in a Certain Territory. Which Factors May Have Impact on It.pdf (654.91KB)
- 13 - Alcoholic Beverage Production in Indochina Local Wisdom, Safety, Quality, and Legal Control.pdf ( bytes)
- 15 - Industry 4.0 The Smart Factory of the Future in Beverage Industry.pdf (1.82MB)
- Index.pdf (140.19KB)
- Production and Operations Management (2008) (12)
- 1. Contents.pdf (19.02KB)
- 2. Chapter 1 - INTRODUCTION TO PRODUCTION AND OPERATION MANAGEMENT.pdf (218.05KB)
- 3. Chapter 2 - PLANT LOCATION AND LAYOUT.pdf (415.4KB)
- 4. Chapter 3 - MATERIAL HANDLING.pdf (127.44KB)
- 5. Chapter 4 - MATERIALS MANAGEMENT.pdf (397.6KB)
- 6. Chapter 5 - PRODUCTION PLANNING AND CONTROL.pdf (480.6KB)
- 7. Chapter 6 - QUALITY CONTROL.pdf (421.22KB)
- 8. Chapter 7 - WORK STUDY (TIME AND MOTION STUDY).pdf ( bytes)
- 9. Chapter 8 - MAINTENANCE MANAGEMENT.pdf (106.57KB)
- 10. Chapter 9 - WASTE MANAGEMENT.pdf (21.97KB)
- 11. Chapter 10 - AUTOMATION.pdf (92.08KB)
- 12. Glossary.pdf (33.91KB)
- Professional Ethics and Human Values (2006) (6)
- Protecting workers in hotels restaurant and catering (9)
- 1 - Introduction.pdf (62.72KB)
- 2 - SECTOR CHARACTERISTICS.pdf (89.94KB)
- 3 - HAZARDS AND RISKS IN THE SECTOR.pdf (87.21KB)
- 4 - EUROPEAN AND NATIONAL POLICIES BY TOPIC.pdf (318.85KB)
- 5 - EXAMPLES OF GOOD PRATICES.pdf (1.02MB)
- 6 - CONCLUSIONS OF WHOLE REPORT.pdf (60.72KB)
- Contents.pdf (58.66KB)
- EXECUTIVE SUMMARY.pdf (49.96KB)
- List of Abbreviations Frequently Used In The Report.pdf (37.63KB)
- Reason and Professional Ethics (2009) (11)
- 1. Contents.pdf (102.77KB)
- 2. Chapter 1 - Introductory Remarks and Overview.pdf (205.28KB)
- 3. Chapter 2 - Proposition types.pdf (242.06KB)
- 4. Chapter 3 - structuring arguments.pdf (337.12KB)
- 5. Chapter 4 - subjecting arguments to criticism logic criticism.pdf (261.75KB)
- 6. Chapter 5 - subjecting arguments to criticism Premise criticism.pdf (252.01KB)
- 7. Chapter 6 - extended Reasoning the Basics.pdf (377.67KB)
- 8. Chapter 7 - extended Reasoning some complexities.pdf (516.72KB)
- 9. Chapter 8 - Babble and Murk.pdf (318.74KB)
- 10. Chapter 9 - some ethical theory.pdf (339.46KB)
- 11. Index.pdf (120.46KB)
- Recipes of Pastry Cookery (22)
- A Florendine of Orange and Apples.pdf (59.43KB)
- A Pupton of Pigeon.pdf (157.38KB)
- Artlchoke Pie.pdf (89.61KB)
- A Trout Pie.pdf (170.49KB)
- Beef Collops.pdf (89.5KB)
- Beef Tremblant.pdf (119.81KB)
- Cover.pdf (831.65KB)
- Duke of Buckingham's Pudding.pdf ( bytes)
- Edward-Kidder-Recipes-of-Pastry-_-Cookery_-For-the-Use-of-His-Scholars-_Iowa-Szathmary-Culinary-Arts.pdf (10.17MB)
- Escalopes and Oysters.pdf (89.42KB)
- Forcemeat Balls.pdf (59.67KB)
- Forcemeat of Game.pdf (59.58KB)
- Forcemeat with Cream.pdf (89.55KB)
- Glossary.pdf (345.11KB)
- Index.pdf (37.16KB)
- Lamb Cutlets a La Maintenon.pdf (111.58KB)
- Lemon Pudding Pie.pdf (89.78KB)
- Receipts of Pastry & Cookery in Facsimile.pdf ( bytes)
- Receipts of Pastry & Cookery in Transcription.pdf ( bytes)
- Recipes from Kidder's Contepomraries with Modernized Versions.pdf ( bytes)
- Stewed Peas and Lettuce.pdf (89.52KB)
- The Order.pdf (141.7KB)
- Revenue Management (2013) (7)
- 1. Section 1 - Revenue Management.pdf (632.02KB)
- 2. Section 2 - Understanding the Customer (Consumer).pdf ( bytes)
- 3. Section 3 - The Economy and Supply and Demand.pdf (480.92KB)
- 4. Section 4 - The Market.pdf (413.76KB)
- 5. Section 5 - Segmentation.pdf (281.91KB)
- 6. Section 6 - Pricing and Value Perception.pdf (138.09KB)
- 7. Section 7 - The Revenue Manager.pdf (247.58KB)
- Sanitation and Hygiene Promotion (2005) (12)
- 1. Contents.pdf (29.5KB)
- 2. Glossary.pdf (42.13KB)
- 3. Sectio 1 Chapter 1 - The Basics.pdf (99.37KB)
- 4. Section 2 Chapter 2 - Getting Started.pdf (72.8KB)
- 5. Section 3 Chapter 3 - Sanitation and Hygiene Promotion Policies.pdf (50.22KB)
- 6. Chapter 4 - Allocating Resources Strategically.pdf (44.17KB)
- 7. Chapter 5 - Financing.pdf (71.46KB)
- 8. Chapter 6 - Roles and Responsibilities Restructuring Organisations.pdf (58.62KB)
- 9. Chapter 7 - Monitoring and Evaluation.pdf (54.21KB)
- 10. Section 4 Chapter 8 - Working with Communities and Households.pdf (49.03KB)
- 11. Chapter 9 - Hygiene Promotion.pdf (55.45KB)
- 12. Chapter 10 - Selecting and Marketing Technologies.pdf (66.87KB)
- Saving Food (Production, Supply Chain, Food Waste and Food Consumption) (14)
- 1 - Introduction to global food losses and food waste.pdf (2.59MB)
- 2 - Soil and crop management to save food and enhance food security.pdf (1.45MB)
- 3 - Optimizing agricultural practices.pdf (1.39MB)
- 4 - Food preservation technologies.pdf (684.53KB)
- 5 - Nonthermal food processingpreservation technologies.pdf (992.41KB)
- 6 - Innovative packaging that saves food.pdf (643.88KB)
- 7 - Optimized cold chain to save food.pdf (788.88KB)
- 8 - Optimized food supply chains to reduce food losses.pdf (437.75KB)
- 9 - Measuring food losses in the supply chain through value stream mapping a case study in the dairy sector.pdf (525.05KB)
- 10 - Food waste valorization.pdf (386.3KB)
- 11 - Food consumption and wasted food.pdf (1.29MB)
- 12 - Suboptimal food Food waste at the consumer–retailer interface.pdf ( bytes)
- 13 - The concept of Zero Waste.pdf (750.14KB)
- Index.pdf (72.79KB)
- Social Media Marketing in Tourism and Hospitality (8)
- 1. Cover - Foreword - Preface.pdf (1.54MB)
- 2. Contents.pdf (114.26KB)
- 3. Chapter 1 Information and Communication Technologies (ICTs) in Tourism- Concepts and Developments.pdf ( bytes)
- 4. Chapter 2 The Digitization of Word-of-Mouth.pdf (327.67KB)
- 5. Chapter 3 Social Media Impacts on Travelers.pdf (266.47KB)
- 6. Chapter 4 Social Media Impacts on Travel Suppliers- Social Media Marketing.pdf (421.17KB)
- 7. Chapter 5 Mobile Social Media Marketing in Tourism.pdf (96.17KB)
- 8. Chapter 6 Social Media Metrics and Analysis.pdf (455.31KB)
- Strategic Marketing Plan for a Hotel (2011) (12)
- 1. Contents.pdf (187.01KB)
- 2. Chapter 1 - Introduction.pdf (170.73KB)
- 3. Chapter 2 - Tourism.pdf (168.77KB)
- 4. Chapter 3 - Accommodation services.pdf (217.34KB)
- 5. Chapter 4 - Marketing.pdf (251.21KB)
- 6. Chapter 5 - Marketing of Hotel Services.pdf (180.64KB)
- 7. Chapter 6 - Marketing Plan.pdf (188.5KB)
- 8. Chapter 7 - Research.pdf (177.1KB)
- 9. Chapter 8 - The results of the research.pdf (214.55KB)
- 10. Chapter 9 - Conclusion.pdf (165KB)
- 11. Chapter 10 - List of references.pdf (92.37KB)
- 12. Appendix.pdf (168.72KB)
- Supervision in the Hospitality Industry Leading Human Resources (2010) (18)
- Chapter 2 - Equal Opportunity Laws and Diversity.pdf (289.69KB)
- Chapter 3 - Human Resources Planning-Job Analysis-ob Description and Organizing.pdf (449.78KB)
- Chapter 5 - Compensation and Benefits.pdf (306.43KB)
- Chapter 7 - Teamwork-Team Building and Coaching.pdf (356.61KB)
- Chapter 8 - Employee Training and Development.pdf (371.9KB)
- Chapter 11 - Health and Safety.pdf (346.78KB)
- Chapter 13 - Communicating and Delegating.pdf (485.21KB)
- Chapter 14 - Decision Making and Control.pdf (367.17KB)
- Chaptr 9 - Performance Leadership.pdf (439.29KB)
- Contents.pdf (50.04KB)
- Glossary.pdf (117.08KB)
- Index.pdf (71.63KB)
- Part 1 Leading Human Resources-Equal Opportunity-Diversity And Planning-Chapter 1 - Leading Human Resources.pdf (369.71KB)
- Part 2 Sourcing-Compensation and Benefits-Chapter 4 - Sourcing_ Recruitment-Selection and Orientation.pdf (461.1KB)
- Part 3 Performance Leadership-Chapter 6 - Motivation.pdf (517.82KB)
- Part 4 Maintaining High Performance-Chapter 10 - Discipline and Employee Assistance Programs.pdf (375.08KB)
- Part 5 Human Resources Leadership-Chapter 12 - Conflict Management-Resolution and Prevention.df (285.59KB)
- Preface.pdf (108.4KB)
- THE COMPLETE IDIOTS GUIDE TO Bartending (2005) (21)
- Appendix.pdf (65.74KB)
- Chapter 2 - Jigger Me This.pdf (122.87KB)
- Chapter 3 - Top It Off and Mix It Up_ Garnishes and Mixers.pdf (83.86KB)
- Chapter 4 - The Best Bar in Town-Yours.pdf (74.21KB)
- Chapter 6 - Gin.pdf (175.23KB)
- Chapter 7 - Rum.pdf (188.38KB)
- Chapter 8 - Tequila.pdf (106.13KB)
- Chapter 9 - Vodka.pdf (147.17KB)
- Chapter 10 - Whisky.pdf (99.2KB)
- Chapter 11 - Brandy.pdf (87.29KB)
- Chapter 12 - Aperitifs and Cordials.pdf (98.76KB)
- Chapter 13 - Wine-Beer and Sake.pdf (82.42KB)
- Chapter 14 - Punches and Pitchers.pdf (68.33KB)
- Chapter 15 - Frozen Drinks.pdf (57.62KB)
- Chapter 16 - Shots.pdf (81.6KB)
- Chapter 17 - Nonalcoholic Drinks.pdf (82.28KB)
- Contents.pdf (50.87KB)
- General Index.pdf (91.02KB)
- Introduction.pdf (46.81KB)
- Part 1 Stepping Up to the Brass Rail-Chapter 1 - Top Shelf The Lowdown on Liquor.pdf (119.55KB)
- Part 2 The Recipes-Chapter 5 - Bourbon.pdf (108.59KB)
- The Pastry Chefs Companion A Comprehensive Resource Guide for the Baking and Pastry (2009) (29)
- Aa.pdf (404.38KB)
- About The Author.pdf (21.93KB)
- Acknowledgments.pdf (14.82KB)
- Bb.pdf (693.36KB)
- Cc.pdf (4.38MB)
- Contents.pdf (13.51KB)
- Dd.pdf (1.41MB)
- Ee.pdf (226.98KB)
- Ff.pdf (816.49KB)
- Gg.pdf (1.37MB)
- Hh.pdf (199.67KB)
- How It All Began.pdf (24.13KB)
- Ii.pdf (221.97KB)
- Jj.pdf (189.28KB)
- Kk.pdf (403.28KB)
- Ll.pdf (290.41KB)
- Mm.pdf (371.49KB)
- Nn.pdf (136.12KB)
- Oo.pdf (64.03KB)
- Pp.pdf (2.02MB)
- Qq.pdf (69.46KB)
- Rr.pdf (395.37KB)
- Tt.pdf (358.23KB)
- Uu.pdf (40.1KB)
- Vv.pdf (158.27KB)
- Ww.pdf (649.28KB)
- Xx.pdf (136.77KB)
- Yy.pdf (130.41KB)
- Zz.pdf (216.3KB)
- The Restaurant From Concept to Operation(2010) (20)
- Chapter 2 - Kinds and Characteristics of Restaurants and Their Owners.pdf (780.29KB)
- Chapter 3 - Concept-Location and Design.pdf (902.46KB)
- Chapter 5 - Planning and Equipping the Kitchen.pdf (351.79KB)
- Chapter 6 - Food Purchasing.pdf (420.98KB)
- Chapter 8 - Operations-Budgeting and Control.pdf (371.98KB)
- Chapter 9 - Food Production and Sanitation.pdf (450.51KB)
- Chapter 11 - Organization-Recruiting and Staffing.pdf (503.31KB)
- Chapter 12 - Employee Training and Development.pdf (371.37KB)
- Chapter 13 - Service and Guest Relations.pdf (378.45KB)
- Chapter 14 - Technology in the Restaurant Industry.pdf (516.89KB)
- Chapter 16 - Financing and Leasing.pdf (387.62KB)
- Chapter 17 - Legal and Tax Matters.pdf (389.85KB)
- Glossary.pdf (92.98KB)
- Index.pdf (137.96KB)
- Part Four Restaurant Management-Chapter 10 - Restaurant Leadership and Management.pdf (361.4KB)
- Part One Restaurants-Owners-Locations and Concepts-Chapter 1 - Introduction.pdf (389.66KB)
- Part Three Restaurant Operations-Chapter 7 - Bar and Beverages.pdf (652.63KB)
- Part Two Menus-Kitchens and Purchasing-Chapter 4 - The Menu.pdf (681.44KB)
- Part V Business Plans-Financing and Legal and Tax Matters-Chapter 15 - Restaurant Business and Marketing Plans.pdf (648.66KB)
- Preface.pdf (52.38KB)
- The Role of the Food and Beverage Sector (2007) (7)
- 1. Contents.pdf (23.66KB)
- 2. Chapter 1 - THE ROLE OF THE FOOD AND BEVERAGE SECTOR IN EXPANDING ECONOMIC OPPORTUNITY.pdf (59.07KB)
- 3. Chapter 2 - THE BUSINESS CASE FOR ENGAGEMENT.pdf (67.1KB)
- 4. Chapter 3 - BUSINESS STRATEGIES FOR EXPANDING ECONOMIC OPPORTUNITY.pdf (83.72KB)
- 5. Chapter 4 - FUTURE OPPORTUNITIES.pdf (51.2KB)
- 6. Chapter 5 - CASE PROFILES.pdf (189.55KB)
- 7. References.pdf (33.78KB)
- The Role of The Tourism Sector in Expanding Economic Opportunity (2007) (9)
- 1. Contents.pdf (25.57KB)
- 2. Chapter 1 - Introduction.pdf (54.77KB)
- 3. Chapter 2 - The Role of the Tourism Sector in Expanding Economic Opportunity.pdf (60.7KB)
- 4. Chapter 3 - The Business Case for Engagement.pdf (76.88KB)
- 5. Chapter 4 - Business Strategies for Expanding Economic Opportunity.pdf (108.02KB)
- 6. Chapter 5 - Conclusions and Lessons.pdf (45.29KB)
- 7. Chapter 6 - Case Profiles.pdf (246.52KB)
- 8. References.pdf (50.3KB)
- 9. About the Authors.pdf (26.04KB)
- The Travel and Tourism Competitiveness Report (2011) (4)
- Tourism-Hospitality And Events environmental scan (2011) (9)
- Appendix A.pdf (82.03KB)
- Appendix B.pdf (63.54KB)
- Contents.pdf (65.22KB)
- Current Impact of Training Packages.pdf (499.17KB)
- Endnotes.pdf (66.05KB)
- Future Directions For Endorsed Components of Training Packages.pdf (53.35KB)
- Identified Wokforce Development Needs.pdf (110.58KB)
- Introduction.pdf (69.25KB)
- Latest Industry Intelligence.pdf (177.08KB)
- Tourism and Hospitality Studies (2013) (5)
- Tourism and hospitality workforce development strategy (2009) (6)
- Tourism and Hospitality Workforce Strategy (2006) (15)
- Appendix Four.pdf (26.63KB)
- Appendix One.pdf (34.61KB)
- Appendix Three.pdf (26.06KB)
- Appendix Two.pdf (61.72KB)
- Chapter1.pdf (60.65KB)
- Chapter2.pdf (46.53KB)
- Chapter3.pdf (53.85KB)
- Chapter4.pdf (34.07KB)
- Chapter5.pdf (26.22KB)
- Chapter6.pdf (37.08KB)
- Contents.pdf (15.6KB)
- Foreword.pdf (42.03KB)
- Introduction.pdf (60.03KB)
- the goals.pdf (13.05KB)
- the vision.pdf (17.8KB)
- Tourism The International Business (2010) (17)
- 1 - Tourism - its historical development.pdf (337.16KB)
- 2 - Who is the tourist.pdf (174.59KB)
- 3 - How do tourists travel.pdf (197.69KB)
- 4 - Where do tourists go.pdf (219.51KB)
- 5 - How is tourism organized.pdf (137.61KB)
- 6 - Why develop tourism.pdf (182.83KB)
- 7 - The planning of tourism.pdf (110.7KB)
- 8 - Developing tourism.pdf (272.47KB)
- 9 - The management of tourism.pdf (319.87KB)
- 10 - Tourism promotion.pdf (322.72KB)
- 11 - Travel distribution systems.pdf (203.63KB)
- 12 - Future trends.pdf (140.78KB)
- About the Author.pdf (30.49KB)
- Appendix.pdf (139.83KB)
- Preface.pdf (31.49KB)
- References.pdf (47.93KB)
- Table of Contents.pdf (41.72KB)
- Training Needs of the Hospitality Industry (2009) (9)
- Authors.pdf (3.68KB)
- Chapter 1 - CHARACTERISTICS OF HOSPITALITY MANAGEMENT.pdf (32.99KB)
- Chapter 2 - CONSOLIDATED FOCUS GROUPS.pdf (19.04KB)
- Chapter 3 - SOURCING HOSPITALITY EMPLOYEES.pdf (12.33KB)
- Chapter 4 - THE WORKING HOLIDAY VISA SCHEME.pdf (94.78KB)
- Chapter 5 - DISCUSSION.pdf (11.92KB)
- Contents.pdf (38.29KB)
- REFERENCES.pdf (26.86KB)
- Summary.pdf (9.8KB)
- Travel Marketing, Tourism Economics and the Airline Product (16)
- Chapter 2 Understanding Customer Needs and Wants.pdf (205.9KB)
- Chapter 3 The Marketing Environment.pdf (174.34KB)
- Chapter 4 Market Segmentation, Targeting and Positioning.pdf ( bytes)
- Chapter 5 Integrated Marketing Communications.pdf (207.32KB)
- Chapter 6 Tourism Distribution Channels.pdf (144.44KB)
- Chapter 7 Strategic Planning and the Marketing Effectiveness Audit.pdf (219.38KB)
- Chapter 9 Pricing and Revenue Management.pdf (134.65KB)
- Chapter 11 Airline Schedules Planning and Route Development.pdf (171.16KB)
- Chapter 12 Aircraft Operating Costs and Profitability.pdf (159.34KB)
- Contents.pdf (225.32KB)
- Cover.pdf (312.11KB)
- Index.pdf (303.15KB)
- Part I An Introduction to Travel Marketing - Chapter 1 The Tourism Industry ; An Overview .pdf ( bytes)
- Part III The Airline Product - Chapter 10 The Airline Business.pdf (148.3KB)
- Part II Tourism Economics - Chapter 8 Tourism Supply and Demand.pdf (280.54KB)
- References.pdf (116.65KB)
- Trends and skill needs in tourism (2005) (18)
- 1. Contents.pdf (58.68KB)
- 2. Part 1 Chapter 1 - General trends and skill needs in the tourism sector in Europe.pdf (125.01KB)
- 3. Chapter 2 - Tourism in Germany trends-facts and figures.pdf (171.52KB)
- 4. Chapter 3 - Factors shaping occupational identities in the tourism sector research in Spain-the Czech Republic and Greece.pdf (154.47KB)
- 5. Chapter 4 - Skill needs in the French hotel and catering industry a prospective analysis based on a comparative approach.pdf (200.72KB)
- 6. Chapter 5 - General trends and skill needs in tourism in Canada.pdf (428.29KB)
- 7. Part 2 Chapter 6 - Trend qualifications in German tourism.pdf (144.91KB)
- 8. Chapter 7 - The role of ICT in tourism and related changes in skills electronic commerce and revenue management.pdf (203.32KB)
- 9. Chapter 8 - New trends-skill needs and developing services in luxury tourism A case study.pdf (116.41KB)
- 10. Chapter 9 - Barrier-free tourism for all the need for know-how.pdf (128.52KB)
- 11. Chapter 10 - Trends and skills needed in the tourism sector tourism for wellness.pdf (143.96KB)
- 12. Part 3 Chapter 11 - Skills forecasting and development in Portugals tourism sector.pdf (143.39KB)
- 13. Chapter 12 - A regional approach to forecasting skill needs in hotel and catering.pdf (149.85KB)
- 14. Chapter 13 - Research on tourism trends in Hungary and their transfer into tourism education.pdf (165.17KB)
- 15. Chapter 14 - Distance learning for professional education in tourism.pdf (352.59KB)
- 16. Chapter 15 - Development of tourism in Montenegro and future labour force needs.pdf (146.78KB)
- 17. Summary and conclusions.pdf (162.73KB)
- 18. List of authors.pdf (60.38KB)
- WASH Cluster Coordinator Handbook (2009) (10)
- 1. Contents.pdf (111.92KB)
- 2. Chapter 1 - ORGANISATION-ROLE AND FUNCTION OF THE WASH CLUSTER.pdf (641KB)
- 3. Chapter 2 - MANAGING CLUSTER COORDINATION.pdf (510.66KB)
- 4. Chapter 3 - MANAGING CLUSTER INFORMATION.pdf (567.23KB)
- 5. Chapter 4 - ASSESSING NEEDS AND ON-GOING MONITORING.pdf (397.1KB)
- 6. Chapter 5 - DEVELOPMENT OF CLUSTER PLANS.pdf (412.52KB)
- 7. Chapter 6 - MANAGING CLUSTER COORDINATION.pdf (353.44KB)
- 8. Chapter 7 - GUIDING PRINCIPLES AND STANDARDS.pdf (411.98KB)
- 9. Chapter 8 - HUMANITARIAN REFORM AND THE CLUSTER APPROACH.pdf (430.62KB)
- 10. Glosssary.pdf (109.02KB)