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Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry

Understanding Food - Principles and Preparation (Hardcover, 5th edition): Amy Brown Understanding Food - Principles and Preparation (Hardcover, 5th edition)
Amy Brown
R977 R825 Discovery Miles 8 250 Save R152 (16%) In stock

UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is your introductory guide to learning about foods, food preparation, food service, and food science. Integrating these key topics with relevant information about nutrition and the food industry, the Fifth Edition gives you a thorough overview of the different dimensions of food principles-and insight into the variety of career options available in the food industry. Numerous photographs and illustrations help you understand and apply what you read.

Professional Chef Level 1 Diploma (Paperback, International 2nd Edition): Neil Rippington Professional Chef Level 1 Diploma (Paperback, International 2nd Edition)
Neil Rippington
R742 R632 Discovery Miles 6 320 Save R110 (15%) Ships in 15 - 25 working days

Professional Chef Level 1 Diploma, 2nd edition follows on from the extremely well received 1st edition and ensures learners have the foundation of theoretical and practical knowledge they need to start a successful career. This edition provides clear mapping to Level 1 VRQ units on the revised QCF while maintaining a clear, easy to follow style and the popular pedagogical features such as `Chefs Tips', Health & Safety and `Quality Points'. Building on the previous edition, this textbook boasts updated images and recipes, expanded information on careers and the catering industry, extended glossary and much more!

For the complete blended learning solution this book can be used alongside Professional Chef Online which is designed to support students and tutors and make theory interactive and engaging. This solution offers a host of resources including quizzes, online games, a searchable eBook, bonus recipes, an interactive food map of the British Isles, and over 140 video master chef classes!

Practical Professional Cookery (Paperback, 3rd edition): H. Cracknell, R.J. Kaufmann Practical Professional Cookery (Paperback, 3rd edition)
H. Cracknell, R.J. Kaufmann
R1,021 R873 Discovery Miles 8 730 Save R148 (14%) Ships in 15 - 25 working days

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals.

Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Features:

  • Contains over 2000 recipes
  • Introductory notes to each section provide all the necessary background information
  • The classic Anglo-French repertoire is complemented by a range of dishes from other national and ethnic cuisines
  • This edition includes more international food and terminology
  • New sections on shellfish, game, and potatoes
Events Management - A Developmental And Managerial Approach (Paperback, 3rd Edition): Dimitri Tassiopoulos Events Management - A Developmental And Managerial Approach (Paperback, 3rd Edition)
Dimitri Tassiopoulos
R741 R628 Discovery Miles 6 280 Save R113 (15%) Ships in 4 - 8 working days

Managing events is both an art and a science. Events managers need to understand and fully embrace the multi-dimensional nature of events management, and cultivate the leadership skills and attitudes in themselves and those they manage. The importance of successfully staging events has increased around the world, as more government agencies begin to realise the potential benefit of using events as strategic development tools.

This third edition of Events Management: A developmental and managerial approach provides a definitive grounding in the development and management of small to large scale events.

The book provides an introduction to events management, then goes on to examine the design, administration and marketing of events, as well as the operational and risk management aspects. It also deals with applied events management through a number of event genre types.

The Hospitality Industry Handbook On Hygiene And Safety For South African Students And Practitioners (Paperback, 2nd Edition):... The Hospitality Industry Handbook On Hygiene And Safety For South African Students And Practitioners (Paperback, 2nd Edition)
Lisa Gordon-Davis
R525 R455 Discovery Miles 4 550 Save R70 (13%) In stock

Increased tourism has turned the food service and hospitality industry into one of our economy's fastest-growing sectors. This growth presents new challenges to food-handling professionals throughout the industry. This second edition of The Hospitality Industry Handbook on Hygiene and Safety has incorporated additional content and features to reflect the fast-moving changes and to benefit both students and employees of the hospitality industry.

The hospitality industry handbook on nutrition and menu planning (Paperback, 2nd ed): L. Gordon-Davis, van Rensburg L. The hospitality industry handbook on nutrition and menu planning (Paperback, 2nd ed)
L. Gordon-Davis, van Rensburg L.
R624 R535 Discovery Miles 5 350 Save R89 (14%) In stock

South Africa's hospitality industry has to cater for extremely diverse nutritional needs - those of foreign tourists, as well as South Africans from all cultural and religious sectors. Eating patterns and trends are constantly changing and it is a challenge to ensure that healthy and nutritional meals are planned and prepared - whether cooking for hundreds of guests, customers or for families at home. Nutrition principles, dietary guidelines and ideas on how to fully utilise South African food resources are explored in this practical and interactive hospitality industry handbook and it concludes with a detailed section on menus and menu planning activities.

Professional Cooking (Paperback, 9th Edition, EMEA Edition): Wayne Gisslen Professional Cooking (Paperback, 9th Edition, EMEA Edition)
Wayne Gisslen
R1,410 Discovery Miles 14 100 Ships in 10 - 15 working days
BTEC First in Hospitality Student Book (Paperback): Sue Holmes, Tracay Mead, Elaine Jackson, Kathryn Morgan BTEC First in Hospitality Student Book (Paperback)
Sue Holmes, Tracay Mead, Elaine Jackson, Kathryn Morgan 1
R887 Discovery Miles 8 870 Ships in 10 - 15 working days

A tried and trusted Student Book provides core support for learners. Covers all the mandatory units and optional units. The attractive, accessible layout is packed with features, which draw out key points and bring learning to life. Units are presented in topics with plenty of activities and assessment guidance to help learners achieve their potential. Assessment activities and grading will help learners to achieve their potential in internally-assessed units and support external assessment.

BTEC Level 2 First Hospitality Student Book (Paperback, New edition): Tracay Mead, Sue Holmes, Paul Wilson, Stephen Batten,... BTEC Level 2 First Hospitality Student Book (Paperback, New edition)
Tracay Mead, Sue Holmes, Paul Wilson, Stephen Batten, Wilf Richer, …
R898 Discovery Miles 8 980 Ships in 10 - 15 working days

Covers the full Diploma including in-depth coverage of the four mandatory units and 11 most popular optional units, giving you the breadth to tailor the course to your learners' needs and interests. Assessment activities give practice for all grading criteria for the units covered, with Edexcel's own grading tips - written and reviewed by BTEC experts - to help learners achieve their potential. WorkSpace case studies throughout reflect the work-related nature of the qualification so that learners are more able to put theory into practice in real-world settings. Edexcel's assignment tips written and verified by BTEC experts offer invaluable unit-by-unit advice on how learners can get the most from their BTEC course.

City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition (Paperback, Revised edition):... City & Guilds 7100 Diploma in Professional Cookery Level 1 Candidate Handbook, Revised Edition (Paperback, Revised edition)
Pam Rabone, Holly Bamunuge, Adrian Pickering, Mark Pickering, Ben Ross, …
R1,002 Discovery Miles 10 020 Ships in 10 - 15 working days

This title provides full coverage of all units of the 7100 level 1 diploma in porofessional cookery. It supports the development of all necessary skills and covers all required underpinning knowledge to give candidates a comprehensive learning resource.

BTEC Level 2 First Travel and Tourism Student Book (Paperback): Carol Spencer, Christine King, Malcolm Jefferies, Andrew Kerr,... BTEC Level 2 First Travel and Tourism Student Book (Paperback)
Carol Spencer, Christine King, Malcolm Jefferies, Andrew Kerr, Steve Ingle, …
R897 Discovery Miles 8 970 Ships in 10 - 15 working days

A full-colour student textbook, 'Travel & Tourism' provides support for level 2 students. It covers both core and optional units of the specifications of the BTEC first in travel and tourism.

Hospitality Industry Handbook On Legal Requirements For Hospitality Businesses (Paperback, 4th Edition): Lisa Gordon-Davis,... Hospitality Industry Handbook On Legal Requirements For Hospitality Businesses (Paperback, 4th Edition)
Lisa Gordon-Davis, Peter Cumberlege
R505 R439 Discovery Miles 4 390 Save R66 (13%) Ships in 4 - 8 working days

Hoteliers, restaurateurs, licensees and catering managers will, in the course of their work, enter into many legal relationships with other parties whilst at the same time being required to adhere to all of the statutory laws that apply to their business. A sound knowledge of the law is therefore important to the professional owner or manager, as are knowledge of business management and the fundamental skills of the profession.

Front Office Operations (Paperback, 4th Revised edition): Colin Dix, Chris Baird Front Office Operations (Paperback, 4th Revised edition)
Colin Dix, Chris Baird
R1,287 Discovery Miles 12 870 Ships in 10 - 15 working days

The fourth edition of this best-selling text has been completely revised and updated throughout and has been brought in-line with recent developments in information technology. It now has a lively new design with many more illustrations, new case studies and examples incorporated throughout. All of which provides students with accessible clear coverage of the subject area.

Professional Front Office Management: Pearson New International Edition (Paperback, Pearson New International Edition): Robert... Professional Front Office Management: Pearson New International Edition (Paperback, Pearson New International Edition)
Robert Woods, Jack Ninemeier, David Hayes, Michele Austin
R1,461 Discovery Miles 14 610 Ships in 10 - 15 working days

Appropriate for the Front Office Operations or Front Desk Operations course in Hospitality Management departments. The text details policies and procedures that address the department's critical role of serving guests, coordinating employee communication and utilizing technology to benefit guests, staff and owners. The front office is the "hub" of the property's communications and operations systems and usually the first point of contact for a hotel guest.

The Beverage Manager's Guide to Wines, Beers and Spirits: Pearson New International Edition (Paperback, 3rd edition):... The Beverage Manager's Guide to Wines, Beers and Spirits: Pearson New International Edition (Paperback, 3rd edition)
Albert Schmid, John Laloganes
R1,549 Discovery Miles 15 490 Ships in 10 - 15 working days

For courses in Beverage Management, Wines, Beers and Spirits, Dining Room Services and Beverage Purchasing and Cost Control. The Beverage Manager's Guide to Wines, Beers and Spirits, Third Edition, navigates the reader through an intriguing journey on the vast world of alcoholic beverages. The text serves as an authoritative guide intended to inspire those individuals pursuing or enhancing a career in the food and beverage industry; the book will be equally fascinating for the beverage enthusiast. Written in a lively and engaging literary style, that is both comprehensive and yet concise; exploring the essential management and service aspects of drink. Designed to be intellectually appealing, with stimulating photography while providing the necessary knowledge on building and sustaining a profitable beverage program. This read provides marvelous insights into the beverage industry by discovering the sometimes perplexing, yet enduring influence of wines, beers and spirits that have been inseparable from the evolution of civilization.

Introduction to Revenue Management for the Hospitality Industry: Pearson New International Edition - Principles and Practices... Introduction to Revenue Management for the Hospitality Industry: Pearson New International Edition - Principles and Practices for the Real World, An (Paperback, Pearson New International Edition)
Kimberly Tranter, Trevor Stuart-Hill, Juston Parker
R1,382 Discovery Miles 13 820 Ships in 10 - 15 working days

For courses in Introduction to Revenue Management. The first of its kind, this book was written to address the emerging course in Hospitality focused on revenue management. Based on the authors' years of industry experience, this book includes a model for understanding the revenue management process and reveals four basic building blocks to revenue management success. With chapters dedicated to consumer behavior, economic principles, and strategic management, it outlines key processes and stages of revenue management planning. Four unique application chapters tailor concepts to specific segments of the industry and professional profiles help students learn about possibilities within the field.

Organizational Behaviour for the Hospitality Industry:Pearson New International Edition (Paperback, Pearson New International... Organizational Behaviour for the Hospitality Industry:Pearson New International Edition (Paperback, Pearson New International Edition)
Florence Berger, Judi Brownell
R1,399 Discovery Miles 13 990 Ships in 10 - 15 working days

For undergraduate and graduate courses in Organizational Behavior and Human Relations Skills in schools of hotel management. Organizational Behavior for the Hospitality Industry is the most recent organizational behavior text that focuses on the hospitality industry, delving into the concepts that are relevant to students who plan to enter the hospitality industry. Hospitality organizations today must achieve excellence in human relations, and that success starts with quality organizational behavior. The text is organized into three sections: organizational behavioral essentials, the individual and the organization, and key management tasks. Additionally, each key topic includes detailed exercises, providing students with the hands-on experience they'll need in order to succeed in the industry.

Food Fundamentals: Pearson New International Edition (Paperback, 10th edition): Margaret McWilliams Food Fundamentals: Pearson New International Edition (Paperback, 10th edition)
Margaret McWilliams
R2,440 R1,382 Discovery Miles 13 820 Save R1,058 (43%) Ships in 10 - 15 working days

For introductory courses serving students who intend to pursue degrees and careers in food science, dietetics, or nutrition. This text integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food. It introduces the scientific basis of current practices and procedures, and explains ingredients both as nutrient sources and as food product components. The effects of preparation techniques are discussed in the context of the science underlying food manipulation, ingredients, ratios, effects of heat and cold, storage, preservation, and evaluation. Foods from diverse cultures are covered, and "Cultural Accents" features present a global perspective. Study aids include "Key Concepts" chapter roadmaps; "Science Notes" and "Industry Insights"; "Judging Points" to help students evaluate food products; updated web links; and many new illustrations. Fully revised to reflect MyPlate and the 2010 Dietary Guidelines for Americans, this edition adds more information on healthy food choices, labeling, vegetarian diets, and gluten-free products.

Introduction to Hospitality Management: Pearson New International Edition (Paperback, 4th edition): John Walker, Josielyn Walker Introduction to Hospitality Management: Pearson New International Edition (Paperback, 4th edition)
John Walker, Josielyn Walker
R1,649 Discovery Miles 16 490 Ships in 10 - 15 working days

For courses in Introduction to Hospitality and Hospitality Management. Capturing the flavor and breadth of the industry, Introduction to Hospitality Management, Fourth Edition, explores all aspects of the field including: travel and tourism; lodging; foodservice; meetings, conventions and expositions; and leisure and recreation. Devoting six chapters to management, the text focuses on hospitality and management and uses first-person accounts, corporate profiles and industry morsels to foster a student's appreciation for the field. Throughout, author John R. Walker invites students to share this industry's unique enthusiasm and passion. The text is organized into five sections: the hospitality industry and tourism; lodging; restaurants, managed services, and beverages; recreation, theme parks, clubs, and gaming entertainment; and assemblies and event management. Each section includes insight from industry professionals, contains up-to-date information on career opportunities, and includes many examples illuminating current industry trends and realities. Extensively revised and updated, this edition contains new photos, new page layouts, and new coverage on topics ranging from sustainability to globalization.

Colander, Cake Stand, and My Grandfather's Skillet: Today's Top Chefs on the Stories and Recipes Behind Their Most... Colander, Cake Stand, and My Grandfather's Skillet: Today's Top Chefs on the Stories and Recipes Behind Their Most Treasured Kitchen Tools (Mixed media product)
Erin Murray; Preface by J Kenji Lopez-Alt
R590 R492 Discovery Miles 4 920 Save R98 (17%) Ships in 7 - 11 working days

In every cook's kitchen, there is a treasured tool: a workhorse utensil, go-to gadget, or a family heirloom with its own background story and the lofty standing of being a cook's most-prized possession. These beloved items say as much about the cook as their style of cooking. They tell stories about a cook's past and about the moments that led them to where they are today. For some, it might be a spoon inherited from a grandmother's silver set, which they use to taste every sauce. Or it could be a spaetzle maker picked up during a stage in Germany that's been used during every job since. Whether it's a colander, cake stand, or a grandfather's iron skillet, every chef has a piece in their arsenal that gives a glimpse into their cooking history, their philosophy, and their technique. In the enlightening kitchen compilation A Colander, Cake Stand, and My Grandfather's Iron Skillet, author Erin Byers Murray collects stories from 37 top chefs about their favorite kitchen utensil. The stories, told in the chef's own words, include the tale of how they came to acquire it, the details that it so essential, and insight into why-and when-they rely on it. Along with each story, the chef provides a recipe utilizing the particular tool or something similar, so that home cooks can try their hand at a professional chef's approach. Laid out with a minimalist's design and featuring fine-point illustrations of the tools as well as beautiful color photographs of each recipe, A Colander, Cake Stand, and My Grandfather's Iron Skillet reveals the personalities of some of America's best and hardest working chefs, while giving readers a keepsake of recipes to go along with an insider's guide to some of the most treasured - and essential -- kitchen tools in the country. Featured in A Colander, Cake Stand, and My Grandfather's Iron Skillet are some of today's most respected chefs including, among others, Jody Adams, Chris Kimball, Anne Willan, Andrew Zimmern, Norman Van Aken, Linton Hopkins, Joanne Chang, Slade Rushing, Jeremy Sewall, Ken Oringer, Jonathan Benno, Rob Newton, Chris Shepherd, Steven Satterfield, Virginia Willis, Ford Fry, and Kevin Gillespie.

Secrets from the la Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know (Paperback): Anne Willan Secrets from the la Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know (Paperback)
Anne Willan
R395 R330 Discovery Miles 3 300 Save R65 (16%) Ships in 7 - 11 working days

In 1975, Anne Willan, a culinary icon who, along with Julia Child, Jacque Pepin, James Beard, and others, launched the modern culinary industry, founded Ecole de Cuisine La Varenne in Paris and educated some of today's most notable chefs - among them Steve Raichlen, Gale Gand, Virgina Willis, Martha Holmberg, and Alexis Guarnaschelli. Upon enrolling at La Varenne, all students received a helpful and easy reference tool: La Varenne Basic Recipes. The booklet was based on chef Albert Jorant's belief that "there are only fifty basic recipes in the culinary repertoire, and all other dishes can be made from them." Edited by Anne Willan, La Varenne Basic Recipes was fifty-five staple bound pages with a card stock cover and it was a treasure-trove of essential recipes for any aspiring chef. The recipes included: -Stocks - 10 recipes: including Veal, Chicken, Fish and Glazes -Sauces - 17 recipes: from Brown to Bechamel to Hollandaise and Mayonnaise -Pastry and Cakes - 8 recipes including Pie, Sweet, Choux & Puff Pastry as well as Sponge Cake -Creams and Icings - 7 recipes including Butter Cream Frosting and Pastry Cream -Meringues - 3 recipes -Desserts and Cooking Sugar - 6 recipes including Ice Cream plus a Sugar Cooking Chart. Now, for the first time, the 50 essential recipes from the La Varenne curriculum are available to chefs, culinary students, and passionate cooking enthusiasts in Secrets from The La Varenne Kitchen. (It is important to note that this is not a book of finished dishes, though some recipes such as sherbet are complete in themselves. Rather it is a collection of the sauces, pastries and creams that go to make up a dish.) Above all, Secrets from the La Varenne Kitchen is a working tool, to fashion professional excellence. It is a practical book for practical cooks - both professional and home enthusiasts.

An introduction to tourism and hospitality management - A services approach (Paperback): U.P. Hermann, L. Du Plessis An introduction to tourism and hospitality management - A services approach (Paperback)
U.P. Hermann, L. Du Plessis
R475 R418 Discovery Miles 4 180 Save R57 (12%) Ships in 7 - 10 working days

Tourism is considered the largest industry in the world, showing continuous growth in South Africa and elsewhere. In order to develop and manage the industry sustainably, there is a need for ongoing skills improvement and capacity building, but much of the existing material is generic and product based. Introduction to tourism and hospitality management provides essential insight into planning, organising, leading and control as it would be applied specifically in the service industry. Introduction to tourism and hospitality management offers a practical industry and service perspective by applying theory to contemporary industry case studies and examples. It includes revision questions, further reading resources, tasks and lecturer support material. Introduction to tourism and hospitality management is aimed at students, educators and practitioners.

On Cooking: A Textbook for Culinary Fundamentals, Global Edition (Paperback, 5th edition): Sarah R. Labensky, Priscilla A... On Cooking: A Textbook for Culinary Fundamentals, Global Edition (Paperback, 5th edition)
Sarah R. Labensky, Priscilla A Martel, Alan M. Hause
R1,267 R1,007 Discovery Miles 10 070 Save R260 (21%) Ships in 5 - 10 working days

For courses in Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.

Vocational A-level: Hospitality & Catering (Paperback): Mary Aslett, Richard Gower Vocational A-level: Hospitality & Catering (Paperback)
Mary Aslett, Richard Gower
R1,838 Discovery Miles 18 380 Ships in 10 - 15 working days

Vocational A-level Hospitality and Catering provides a comprehensive, dedicated approach to the new Vocational A-level in Hospitality and Catering. Exactly matching the structure of the new specifications, this book is designed to facilitate success. The book supports students and lecturers through the six mandatory units of the Vocational A-level, covering all the background information needed. References to key skills attainment are contained at the end of each unit and information from major employers in the Hospitality and Catering industries make the learning process enjoyable and relevant. The book has an accessible, student-friendly style with clear diagrams and explanations. Activities, revision questions and real examples from industry support and encourage individual learning.

Hospitality Management: An Introduction (Paperback, 2nd edition): Tim Knowles Hospitality Management: An Introduction (Paperback, 2nd edition)
Tim Knowles
R1,383 Discovery Miles 13 830 Ships in 10 - 15 working days

This comprehensive text serves as a basic reader for students on introductory hospitality management programmes or non-specialist but related degrees such as tourism and business studies, both at undergraduate and postgraduate level. It provides students with a solid grounding in the industry, covering all sectors of the hospitality industry, both commercial and non commercial, and sets it within the context of the tourism industry. Hospitality Management: An Introduction second edition breaks away from tradition by looking at the wider industry, such as the brewing industry, theme parks and the timeshare industry.

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